Effect of Boiling on Chemicals, Phytochemicals and Nutritional Composition of Solanum nigrum L. Leaves Harvested in Abidjan (Côte d’Ivoire)
Dogni Kouassi Dappah, Denis Yao N’Dri, Nestor Kouakou Kouassic & Georges N’Guessan Amani · International Journal of Biochemistry Research & Review · 2020
Aims: In tropical Africa, leafy vegetables are traditionally cooked and eaten as a relish together with a starchy staple food. The current study aimed to evaluate the influence of boiling on bioactive, proximate and antinutrients compounds in Solanum nigrum leaves. Methodology: T...
Open access
Research Article
10.9734/ijbcrr/2019/v28i430159