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Frances I. Osum, Thomas M. Okonkwo and Gabriel I. Okafor Effect of processing methods on the chemical composition of Vitex doniana leaf and leaf products Food Science & Nutrition 1

Version of Record online: 2 APR 2013 | DOI: 10.1002/fsn3.31

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Fresh leaves of V. doniana were subjected to different food processing methods such as drying, blanching and drying, fermentation of the leaf extract as well as blanching and fermentation of the leaf extract. The proximate composition, mineral and vitamin contents of the fresh and processed leaves were subsequently determined, using standard methods. However, the various processing methods used caused a significant (P < 0.05) decrease in micronutrients in the extracts, while it caused significant (P < 0.05) increase in the protein, fat, and ash content of the oven-dried sample.

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