Colour and Nutrient Retention in Boiled Leafy Vegetables
Food Science and Technology — 2025, Undergraduate
nutrientretentionnigeriacolourboiled
This study assesses colour and Nutrient Retention in Boiled Leafy Vegetables in Maiduguri. A descriptive survey design was employed and data were gathered from 217 households. Findings reveal that brief cooking preserves green pigments best The study recommends post-harvest storage technology for small-scale producers
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