Effect of Different Processing Methods on the Quality of Ackee Fruit Arils
Jerry Ampofo-Asiama, Angela Abla Zebede, Bernard Abakah & Bright Quaye · European Journal of Nutrition & Food Safety · 2020
Ackee (Blighiasapida) fruit has a nutritional composition comparable to other commonly consumed fruits although its consumption is limited by the presence of anti-nutrients. This study investigated the effect of processing on some anti-nutrients (oxalate and phytate) as well as o...
Open access
Research Article
10.9734/ejnfs/2020/v12i230195