Effect of Frying, Roasting and Blanching on Thiamine, Riboflavin and Niacin Content of Some Nigerian Foods

Jump To References Section

Authors

  • Mac-Inegite
     Food Technology Programme, National Agricultural Extension and Res. Liason Services, Ahmadu Bella University, Zaria ,NG
  • O. K. Jose Obagaiye
     Food Technology Programme, National Agricultural Extension and Res. Liason Services, Ahmadu Bella University, Zaria ,NG
  • A. Owolabi Olumuyiwa
     Food Technology Programme, National Agricultural Extension and Res. Liason Services, Ahmadu Bella University, Zaria ,NG

Abstract

In recent years, various techniques have been proposed and adopted for use in household operations and at the industrial level for the processing of foods with the aim that the foods are ensured of nutrient and aesthetic conservations, improved palatability and a ready allowrance for introduction of novel diets for the human populace.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

1995-10-01

How to Cite

Mac-Inegite, ., Jose Obagaiye, O. K., & Owolabi Olumuyiwa, A. (1995). Effect of Frying, Roasting and Blanching on Thiamine, Riboflavin and Niacin Content of Some Nigerian Foods. The Indian Journal of Nutrition and Dietetics, 32(10), 254–257. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/7893

Issue

Volume 32, Issue 10, October 1995

Section

Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).