Effect of cooking on the antioxidant activity of taro (Colocasia Esculenta cv. Itchina)
ABSTRACT This study aimed to evaluate the effect of steaming (10 min), boiling (10, 20 and 30 min) and poi processing, on the total phenolic content and antioxidant activity of the taro tuber. Methanolic extracts of freeze-dried samples were tested for total phenolic, through the Folin-Ciocalteau as...
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| Formatua: | Thesis |
| Hizkuntza: | English |
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2008.
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