Effect of Blanching Time on Total Phenolic, Antioxidant Activities and Mineral Content of Selected Green Leafy Vegetables
Oluwaseun P. Bamidele, Mofoluwaso B. Fasogbon, Olalekan J. Adebowale & Adeyemi A. Adeyanju · Current Journal of Applied Science and Technology · 2017
Effect of blanching time in hot water (0, 5, 10 and 15 min) was carried out on six green leafy vegetables popularly consumed in Nigeria namely; Cnidoscolus asconitifolius, Talinum triangular, Celosia argentea, Amaranthus hybridus, Vernomia anygdalina, and Telfaria occidentalis. T...
Open access
Research Article
10.9734/CJAST/2017/34808