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Federal University Oye-Ekiti Institutional Repository >
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Industrial Chemistry Thesis >
Please use this identifier to cite or link to this item:
http://repository.fuoye.edu.ng/handle/123456789/2084
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| Title: | Effects Of Boiling On The Proximate Analysis And Mineral Composition Of Three Species Of Garden Eggs (Solanum athipicum, Solanum aubergine and Solanum anguivi) |
| Authors: | Aworinde, Omowunmi Rebecca |
| Issue Date: | Oct-2015 |
| Abstract: | Three species of garden egg namely Solanum aithipicum, Solanum aubergine and Solanum anguivi were processed into raw and boiled powdered flour. Samples were taken for their nutritional and mineral components using standard analytical methods. Proximate composition determined incluided total ash, moisture content, crude fiber, crude protein, crude fate and carbohydrate by difference. |
| URI: | http://repository.fuoye.edu.ng/handle/123456789/2084 |
| Appears in Collections: | Industrial Chemistry Thesis
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