ABSTRACT The effect of processing methods on the chemical composition, proximate, mineral, vitamin and microbiological quality of vegetable drink extract of Irvingia gabonensis was studied. The processing methods included drying (shade and solar drying), blanching (at 0, 2, 4 and 6 minutes) as well as blanching and drying of the leaves. Aqueous extracts were obtained from the leaves and the analysis carried out using standard methods. The result showed that whereas some parameters analyzed varied with processing, others remained unaffected. The moisture, protein and fat content did not vary significantly (p
U, A (2022). Effect of Processing Methods On the Chemical Composition and Microbiological Quality of Vegetable Drink Extract of African Bush Mango (Irvingia Gabonensis). Afribary. Retrieved from https://afribary.com/works/effect-of-processing-methods-on-the-chemical-composition-and-microbiological-quality-of-vegetable-drink-extract-of-african-bush-mango-irvingia-gabonensis
U, AKOBUEZE "Effect of Processing Methods On the Chemical Composition and Microbiological Quality of Vegetable Drink Extract of African Bush Mango (Irvingia Gabonensis)" Afribary. Afribary, 16 Oct. 2022, https://afribary.com/works/effect-of-processing-methods-on-the-chemical-composition-and-microbiological-quality-of-vegetable-drink-extract-of-african-bush-mango-irvingia-gabonensis. Accessed 16 Apr. 2024.
U, AKOBUEZE . "Effect of Processing Methods On the Chemical Composition and Microbiological Quality of Vegetable Drink Extract of African Bush Mango (Irvingia Gabonensis)". Afribary, Afribary, 16 Oct. 2022. Web. 16 Apr. 2024. < https://afribary.com/works/effect-of-processing-methods-on-the-chemical-composition-and-microbiological-quality-of-vegetable-drink-extract-of-african-bush-mango-irvingia-gabonensis >.
U, AKOBUEZE . "Effect of Processing Methods On the Chemical Composition and Microbiological Quality of Vegetable Drink Extract of African Bush Mango (Irvingia Gabonensis)" Afribary (2022). Accessed April 16, 2024. https://afribary.com/works/effect-of-processing-methods-on-the-chemical-composition-and-microbiological-quality-of-vegetable-drink-extract-of-african-bush-mango-irvingia-gabonensis