Effects of traditional Filipino cooking methods on the total phenolic content, antioxidant activity, and cyanide content of cassava (Manihot esculenta) leaves
Cassava leaves contain considerable amounts of protein, carotene, and antioxidants. However, it also contains cyanogens that can cause cyanide poisoning when processed or cooked inadequately. The objective of the study was to determine the effect of traditional Filipino cooking methods on the total...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
Quezon City
UP College of Home Economics
2012.
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