Effect of processing methods on the chemical composition and microbiological quality of vegetable drink extract of african bush mango (Irvingia gabonensis)

The effect of processing methods on the chemical composition, proximate, mineral, vitamin and microbiological quality of vegetable drink extract of Irvingia gabonensis was studied. The processing methods included drying (shade and solar drying), blanching (at 0, 2, 4 and 6 min) as well as blanching and drying of the leaves. Aqueous extracts were obtained from the leaves and the analysis carr...
Source: African Journal of Microbiology Research - Category: Microbiology Source Type: research