The Indian Journal of Nutrition and Dietetics

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Effect of Frying, Roasting and Blanching on Thiamine, Riboflavin and Niacin Content of Some Nigerian Foods


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1 Food Technology Programme, National Agricultural Extension and Res. Liason Services, Ahmadu Bella University, Zaria, Nigeria
     

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In recent years, various techniques have been proposed and adopted for use in household operations and at the industrial level for the processing of foods with the aim that the foods are ensured of nutrient and aesthetic conservations, improved palatability and a ready allowrance for introduction of novel diets for the human populace.
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  • Effect of Frying, Roasting and Blanching on Thiamine, Riboflavin and Niacin Content of Some Nigerian Foods

Abstract Views: 252  |  PDF Views: 0

Authors

Mac-Inegite
Food Technology Programme, National Agricultural Extension and Res. Liason Services, Ahmadu Bella University, Zaria, Nigeria
O. K. Jose Obagaiye
Food Technology Programme, National Agricultural Extension and Res. Liason Services, Ahmadu Bella University, Zaria, Nigeria
A. Owolabi Olumuyiwa
Food Technology Programme, National Agricultural Extension and Res. Liason Services, Ahmadu Bella University, Zaria, Nigeria

Abstract


In recent years, various techniques have been proposed and adopted for use in household operations and at the industrial level for the processing of foods with the aim that the foods are ensured of nutrient and aesthetic conservations, improved palatability and a ready allowrance for introduction of novel diets for the human populace.