ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of processing method (freezing vs canning) and storage time (day 1 or 10 months) on the proximate composition and the vitamin and mineral content of fiddlehead greens was examined. Comparisons were made between the nutrient composition of raw and processed fiddlehead greens. The protein, ash and water soluble vitamin (niacin, thiamin, riboflavin, vitamin C) content of the fiddle-heads decreased with processing. These losses were most likely the result of leaching and heat processing. Losses of water soluble vitamins, particularly niacin, was the greatest in canned fiddlehead greens. The mineral content (K, Mg, P) was substantially reduced by processing. Storage for up to 10 months resulted in a significant decrease in the moisture, crude fiber, and α-carotene content of frozen and canned fiddlehead greens.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb10508.x
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