NIGERIAN SOUP CONDIMENTS - TRADITIONAL PROCESSING AND POTENTIAL AS DIETARY FIBER SOURCES

被引：10

作者：

ENEOBONG, HN ^{[1
]}

CARNOVALE, E ^{[1
]}

机构：

[1] INST NAZL NUTR,I-00179 ROME,ITALY

来源：

FOOD CHEMISTRY | 1992年 / 43卷 / 01期

关键词：

D O I：

10.1016/0308-8146(92)90237-V

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Nigerian soups/sauces have watery or thick consistencies depending on their composition. A variety of condiments/ingredients are used in Southern Nigeria to modify the consistency of soups/sauces and also to add flavour. They range from starchy roots/tubers, legumes, oil seeds and nuts to fungi. The traditional processing techniques of some of these are examined. Chemical analysis showed the protein content to range from 11.5-34.2% and fat from 3.2-29.1%. Most condiments had low carbohydrate values (2.4-8.7%) but very high dietary fibre values (18.5-77.1%). Mineral values of the condiments were relatively high for Fe, Zn and P. Their potential as dietary fibre sources is discussed.

引用

页码：29 / 34

页数：6

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