EFFECTS OF HEATING ON PHYTONUTRIENTS IN COOKED AQUEOUS EXTRACT OF VIGNA UNIGULCULATA (BLACK EYED BEAN)

EFFECTS OF HEATING ON PHYTONUTRIENTS IN COOKED AQUEOUS EXTRACT OF VIGNA UNIGULCULATA (BLACK EYED BEAN)

Objective: To investigate the effects of heating on phytonutrients of cooked Vigna unigulculata. Methods: The consequences of heating on V. unigulculata were investigated by phytochemical analysis (qualitatively and quantitatively), alongside analysis of proximate contents. Five phytochemicals were...

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Veröffentlicht in:Universal journal of pharmaceutical research 2021-07
Hauptverfasser: Idoko, Alexander, Chigbue, Philip Obiechinne, O, Patrick Ugwudike, Emmanuel, Ufedo-Enyo Grace, Ngozi, Ani Peace, Nebolisa, Onyinye Anne
Format: Artikel
Sprache:eng
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Zusammenfassung:Objective: To investigate the effects of heating on phytonutrients of cooked Vigna unigulculata. Methods: The consequences of heating on V. unigulculata were investigated by phytochemical analysis (qualitatively and quantitatively), alongside analysis of proximate contents. Five phytochemicals were quantified and nutrient contents determined. Results: Results revealed that phytochemicals in raw sample were significantly (p
ISSN:2456-8058
2456-8058
DOI:10.22270/ujpr.v6i3.602