Effect of Cooking Methods on the Nutrient, Phytochemical and Anti-Nutrient Composition of Raw Bread Fruit ( Artocarpus communis ) Pulp

Gloria I. Davidson; Obioma B. Mbah

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Effect of Cooking Methods on the Nutrient, Phytochemical and Anti-Nutrient Composition of Raw Bread Fruit ( Artocarpus communis ) Pulp

机译：烹饪方法对生面包果实营养，植物化学和抗养分成分的影响（Artocarpus Communis）纸浆

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The study evaluated the chemical composition of raw breadfruit ( Artocarpus communis ) pulp as affected by boiling, steaming and roasting. Fresh ripe fruits were harvested, prepared and subjected to standard chemical analysis for nutrients, anti-nutrients

机译：该研究评估了由沸腾，蒸汽和焙烧的影响的原料面包果（Artocarpus Communis）纸浆的化学成分。收获新鲜成熟的水果，制备并进行标准化学分析，用于营养，抗营养素

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《Pakistan journal of nutrition: PJN》 |2016年第2期|共5页
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Gloria I. Davidson; Obioma B. Mbah;
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Effect of Cooking Methods on the Nutrient, Phytochemical and Anti-Nutrient Composition of Raw Bread Fruit ( Artocarpus communis ) Pulp

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