Effects of storage and processing on the nutritive value of certain Nigerian foods.
The effects of storage and processing on the nutritive value of two Nigerian foods--raw cowpea (Vigna unguiculata) flour and palm oil, have been investigated. Increased retention of both thiamine and riboflavin as a result of increased water activity (Aw) were recorded for cowpea flour stored for 6 months. A storage temperature of 5 degrees C led to minimal losses of both vitamins in the stored flour. Differences in physico-chemical characteristics were observed between palm oil produced by the traditional method and that produced by a modern commercial method. Increasing Aw led to decreasing loss of unsaturation in the traditionally-produced palm oil during 4-week storage at ambient temperature (25 degrees C).
D005227:Fatty Acids / Q000032:analysis; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005433:Flour / Q000032:analysis*; D005511:Food Handling; D005519:Food Preservation; D009549:Nigeria; D009753:Nutritive Value; D009821:Oils / Q000032:analysis*; D000073878:Palm Oil; D010938:Plant Oils; D012256:Riboflavin / Q000032:analysis*; D013831:Thiamine / Q000032:analysis*; D013997:Time Factors
D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D009821:Oils; D010938:Plant Oils; D000073878:Palm Oil; D012256:Riboflavin; D013831:Thiamine