Proximate Composition and Phytochemical Properties of Fresh and Boiled Solanum torvum Consumed in East of Côte d’Ivoire
Kouakou Kouadio, Kouadio, Kouakou, Kouassi Martial-Didier Adingra, Adingra, Kouassi Martial-Didier, Martin Kouadio, William Kwithony Disseka, Disseka, William Kwithony, Oscar Jaures Gbotognon, Eugène Jean Parfait Kouadio & Kouadio, Eugène Jean Parfait · Asian Food Science Journal · 2020
Aims: The study aimed to evaluate the nutritional and anti-nutritional factors composition of the Solanum torvum fruit. Place and Duration of Study: Department of Food Sciences and Technology, Biocatalysis and Bioprocessing laboratory of Nangui Abrogoua University (Côte d’Ivoire)...
Open access
Research Article
10.9734/afsj/2020/v18i230214