Nutritive Evaluation of Boiling Duration on the Anti-nutrients and Amino Acids Composition of Roselle Seeds
Adekola Omololu Atanda, Gideon Shuaibu Bawa, Sam Duru & Francis Ojariafe Abeke · Asian Journal of Advances in Agricultural Research · 2018
Nutritive Evaluation of Boiling Duration on the Anti-nutrients and Amino Acids Composition of Roselle Seeds A study was conducted to examine how cooking Roselle seeds (Hibiscus sabdarrifa L.) in 100°C at different lengths of time (from 10 to 60 minutes) affects the contents of an...
Open access
Research Article
10.9734/AJAAR/2018/40301