Article

Nutritional and haemolytic properties of eggplants (Solanum macrocarpon) leaves

2005-01-01

Abstract excerpt

Solanum macrocarpon (eggplant) leaves are used as soup condiment in Nigeria either in their processed or unprocessed forms. In this study, fresh leaves of eggplant were subjected to different conventional food processing techniques: soaking, blanching, abrasion with or without salt. The nutrients, antinutrients (phytate and cyanide), minerals (Ca and Zn), zinc bioavailability and haemolytic properties of the leave...

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Identifiers and source

Literature Corpus work: 53427040-dcd2-5534-80ed-0fff5d5e9527
DOI: 10.1016/j.jfca.2003.12.013

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