Effect of heat-treatment and defatting on the proximate composition of some Nigerian local soup thickeners

• Published in: Food chemistry Vol. 53; no. 2; pp. 173 - 175
• Main Authors: Onyeike, Eugene N., Olungwe, Tamunosiki, Uwakwe, Augustine A.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1995; Elsevier
• Subjects: Biological and medical sciences; Citrullus lanatus; Colocasia esculenta; dikanut seeds; fat; Food additives; food composition; Food industries; food processing; Fundamental and applied biological sciences. Psychology; General aspects; heat treatment; Irvingia gabonensis; melon seeds; nutrient content; proximate composition; raw foods; soups; thickeners; Nigeria; Africa; Soup; Heat treatment; Delipidation; Thickener; Nutritive value; Protein content; Feeding

A comparative study of the effect of heat-treatment and defatting on the proximate composition of melon seeds ( Colocynthis citrullus Linn.), dikanut seeds ( Irvingia gabonensis) and cocoyam tuber ( Colocasia esculenta), mostly used now as conventional soup thickeners in southern Nigeria, was carrie...