TITLE

NUTRITIVE VALUE AND PHYTOCHEMICAL COMPOSITION OF PROCESSED Solanum incanum (BITTER GARDEN EGG)

AUTHOR(S)
Auta, R.; James, S. A.; Auta, T.; Sofa, E. M.
PUB. DATE
September 2011
SOURCE
Science World Journal;2011, Vol. 6 Issue 3, p5
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The article examines the effects of heat on the mineral elements, composition phytochemical constituents of Solanum incanum. It mentions that the fruits are boiled, sun dried, and milled to obtain a homogeneous powder and stored in plastic containers. It notes the presence of flavonoid, saponin and oxalate in S. incanum after it undergone phytochemical screening. It also emphasizes that heat treatment reduces the proximate and flavonoid composition of the fruit and such treatment does not affect the mineral component of S. incanum.
ACCESSION #
77970964

 

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