Potentials of raw and cooked walnuts (Tetracapidium conophorum) as sources of valuable nutrients for good health

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Title:	Potentials of raw and cooked walnuts (Tetracapidium conophorum) as sources of valuable nutrients for good health
Authors:	Moyib, O K Falegbe, O Moyib, F R
Keywords:	Nutrient composition Tetracapidium conophorum Raw and cooked walnuts Potentials
Issue Date:	2015
Publisher:	COLLEGE OF MEDICINE
Citation:	Afr. J. Med. med. Sci. (2015) 44, 311-320
Abstract:	Background: The present study estimated nutrient composition of walnuts before and after cooking with respect to its potential as valuable source of nutrients for daily intake. Method: Walnut fruits were purchased from live different markets in Ijebu-Ode local government area and its environs. The fruits samples were divided into two portions, labelled R (lor raw) and C (cooked). The C samples were cooked at I00"C for I hr and allowed to cool to room temperature. The seeds of both C and R samples were ground and analyzed for proximate, macro and micro minerals using methods of Association of Official Chemists.
Description:	Article
URI:	http://adhlui.com.ui.edu.ng/jspui/handle/123456789/2750
ISSN:	1116-4077
Appears in Collections:	African Journal of Medicine and Medical Sciences

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Moyib et al_Potential_2015..pdf	Article	19.57 MB	Adobe PDF	View/Open
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