Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps.

Cédric Kendine VepowoGérard Ngoh Newilah Marlyne-Joséphine ManangaDallonnes Fangueng KamgoAnnie Takam NgounoInocent GouadoDominique DufourAlexandre Bouniol

Published in: Journal of the science of food and agriculture (2023)

Irrespective of the ripening stages used, during cooking by immersion in boiling water, cooking with peel best preserves the physicochemical and nutritional parameters of the analysed genotypes. This article is protected by copyright. All rights reserved.

Keyphrases