Impacts of Boiling Times on Physicochemical and Nutritive Composition from Heart of Oil Palm Tree (Elaeis guineensis Jacq.) Consumed as Vegetable in Côte d’Ivoire
Rosine Mihia Brou, Gbocho Serge Elvis Ekissi, Betty Meuwiah Faulet, Bedel Jean Fagbohoun & Patrice Lucien Kouamé · Advances in Research · 2018
Heart of oil palm tree (Elaeis guineensis Jacq.), little known, is a vegetable consumed after boiling. This study is an evaluation of the impact of boiling times (15, 30, 45 min) on physicochemical and nutritive composition of this vegetable. Moisture, fiber and carbohydrate cont...
Open access
Research Article
10.9734/AIR/2018/44299