Effect of blanching on the content of antinutritional factors in selected vegetables

@article{Mosha1995EffectOB,
  title={Effect of blanching on the content of antinutritional factors in selected vegetables},
  author={Theobald C. E. Mosha and H E Gaga and Ralphenia D. Pace and Henry S. Laswai and K. Mtebe},
  journal={Plant Foods for Human Nutrition},
  year={1995},
  volume={47},
  pages={361-367}
}
The effect of blanching on the antinutritional content was studied in cabbage, turnip, collard, sweetpotato and peanut leaves. All the vegetables contained various amounts of phytic acid, tannic acid and/or oxalic acid. Tannic acid was found in largest amounts ranging from 1266.00 mg/100 g in cabbage to 491.00 mg/100 g in sweetpotato. Phytic acid content ranged from 0.31 mg/100 g in sweetpotato to 3.97 mg/100 g in collard. Oxalic acid was in trace amounts in cabbage and turnip; but high… Expand
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