Francis M Mathooko
Biographic Data
| ID | 7254214 |
|---|---|
| NAME | Francis M Mathooko |
| GIVEN NAMES | Francis M |
| FAMILY NAME | Mathooko |
| SIGNATURE | MATHOOKO F M |
| AFFILIATIONS | Jomo Kenyatta University of Agriculture and Technology |
| VERIFIED | No |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 1 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1994 |
| LATEST PUBLICATION YEAR | 1994 |
| H-INDEX | 0 |
Ascorbic acid changes in three indigenous Kenyan leafy vegetables during traditional cooking
The ascorbic acid (vitamin C) contents in three fresh green leafy vegetables commonly consumed in Kenya namely, Amaranthus hybridus, Gynandropsis gynandra and Solanum nigrum L. and the changes during traditional cooking were measured. In the fresh leaves, the ascorbic acid varied from 123.8 mg/100 g fresh weight in A. hybridus to 189.2 mg/100 g fresh weight in G. gynandra. Cooking for 20 min in boiling water led to losses of between 75 and 89%. S…
No prominent works on this page.
Ascorbic acid changes in three indigenous Kenyan leafy vegetables during traditional cooking
The ascorbic acid (vitamin C) contents in three fresh green leafy vegetables commonly consumed in Kenya namely, Amaranthus hybridus, Gynandropsis gynandra and Solanum nigrum L. and the changes during traditional cooking were measured. In the fresh leaves, the ascorbic acid varied from 123.8 mg/100 g fresh weight in A. hybridus to 189.2 mg/100 g fresh weight in G. gynandra. Cooking for 20 min in boiling water led to losses of between 75 and 89%. S…
Amaranthus hybridus (1 work) · Ascorbic acid (1 work) · Biochemistry (1 work) · Biology (1 work) · Botany (1 work) · Chemistry (1 work) · Food Science (1 work) · Horticulture (1 work) · Leafy vegetables (1 work) · Nutrient (1 work)