EFFECT OF TEMPERATURE ON THE DEGRADATION OF ASCORBIC ACID (VITAMIN C) CONTAINED IN INFANT SUPPLEMENT FLOURS DURING THE PREPARATION OF PORRIDGES
Paka Essodolom, Institut Togolais de Recherche Agronomique (ITRA) 01 BP 1163 Agoe-Cacaveli, Togo., Bouka Ekpetsi Chantal, Institut Togolais de Recherche Agronomique (ITRA) 01 BP 1163 Agoe-Cacaveli, Togo., Mamatchi Mélila, Kou’Santa Amouzou
Abstract
This work concerns the incorporation of Parkia biglobosa pulp and Adansonia digitata pulp (baobab) into infant flours produced by the Togolese Institute for Agricultural Research (ITRA) in order to increase
Topics & Concepts
Ascorbic acidVitamin CVitaminFood scienceChemistryBiochemistryRabbits: Nutrition, Reproduction, HealthAgriculture and Rural Development Research