دورية أكاديمية
Nutritional And Anti-Nutritional Composition Of Fermented/Pickled Garden Egg (Solanum Aethiopicum L.)
| العنوان: | Nutritional And Anti-Nutritional Composition Of Fermented/Pickled Garden Egg (Solanum Aethiopicum L.) |
|---|---|
| المؤلفون: | Olasunmbo A Ajayi, Oluwatosin T Awe |
| المصدر: | Food ScienTech Journal, Vol 4, Iss 1, Pp 8-17 (2022) |
| بيانات النشر: | Department of Food Technology, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | pickling, garden egg, phytochemical, proximate, minerals, Food processing and manufacture, TP368-456 |
| الوصف: | Garden egg (Solanum aethiopicum L.) is highly perishable. Shelf life of the crop can be extended via pickling. Therefore, this study focused to observe the pickled garden egg, in order to make it available in and out of season. Three samples were prepared, namely unpickled (control) garden egg (UPRGE); pickled garden egg in brine with sugar (PGESU); and pickled garden egg with salt (PGESA). Samples were pickled for seven days and evaluated for the nutritional, phytochemicals and sensory qualities using standard methods. On dry weight basis, moisture contents ranged from (1.11 to 1.12 %), protein ranged from (13.8 to 19.5 %), ash ranged from (12.7 to 18.0 %), fiber ranged from (8.5 to 15.8 %), fat ranged from (2.7 to 5.4 %) and the available carbohydrates ranged from (45.1 to 54.3 %). There was significance difference (p |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2685-4279 2715-422X |
| Relation: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/14004; https://doaj.org/toc/2685-4279; https://doaj.org/toc/2715-422X |
| DOI: | 10.33512/fsj.v4i1.14004 |
| URL الوصول: | https://doaj.org/article/ae392f991fd143a18627e38342ce97ac |
| رقم الأكسشن: | edsdoj.392f991fd143a18627e38342ce97ac |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 26854279 2715422X |
|---|---|
| DOI: | 10.33512/fsj.v4i1.14004 |