<span style="font-family:Verdana;">Impact of traditional treatments on the nutritional value of </span><span><i></i></span><i><span style="font-family:Verdan...<span style="font-family:Verdana;">Impact of traditional treatments on the nutritional value of </span><span><i></i></span><i><span style="font-family:Verdana;">Artocarpus heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">seeds w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;"> evaluated. Four traditional processing methods were used (boiling, roasting, soaking and fermentation</span><span style="font-family:Verdana;">)</span><span style="font-family:Verdana;">. Boiled </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">(BAH) samples were boiled in water for 60 minutes, roasted </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">(RAH) samples were roasted in fine sand, soaked </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">(SAH) were soaked in clean water for 48 hours before boiling while the fermented</span><span style="font-family:Verdana;"> A. heterophyllus </span><span style="font-family:Verdana;">(FAH) samples were boiled and wrapped in black bag for 48 hours. The mean proximate content (%) of the unprocessed </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">(UAH) seeds w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;">;protein (15.88 ± 0.08), fibre (10.04 ± 0.09) ash (5.05 ± 0.07), moisture (29.25 ± 0.35), fat (10.26 ± 0.35) and carbohydrate (29.52 ± 0.4). Processing affected the proximate and mineral composition of </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span style="font-family:Verdana;"> seeds. All the processing methods展开更多
文摘<span style="font-family:Verdana;">Impact of traditional treatments on the nutritional value of </span><span><i></i></span><i><span style="font-family:Verdana;">Artocarpus heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">seeds w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;"> evaluated. Four traditional processing methods were used (boiling, roasting, soaking and fermentation</span><span style="font-family:Verdana;">)</span><span style="font-family:Verdana;">. Boiled </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">(BAH) samples were boiled in water for 60 minutes, roasted </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">(RAH) samples were roasted in fine sand, soaked </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">(SAH) were soaked in clean water for 48 hours before boiling while the fermented</span><span style="font-family:Verdana;"> A. heterophyllus </span><span style="font-family:Verdana;">(FAH) samples were boiled and wrapped in black bag for 48 hours. The mean proximate content (%) of the unprocessed </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">(UAH) seeds w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;">;protein (15.88 ± 0.08), fibre (10.04 ± 0.09) ash (5.05 ± 0.07), moisture (29.25 ± 0.35), fat (10.26 ± 0.35) and carbohydrate (29.52 ± 0.4). Processing affected the proximate and mineral composition of </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span style="font-family:Verdana;"> seeds. All the processing methods
