id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-108	OULAI, Patricia; ZOUE, Lessoy; OTCHOUMOU, Athanase; NIAMKE, Sébastien	STUDY OF ROASTING EFFECT ON NUTRITIVE AND ANTIOXIDANT PROPERTIES OF LEAFY VEGETABLES CONSUMED IN NORTHERN CÔTE D’IVOIRE	2016	11	.pdf	application/pdf	5813	458	67	Lipids (%) Carbohydrates (%) Calorific value (kcal /100g) H. sabdariffa Raw 10.30 ± 0.10a 14.27 ± 1.70b 14.47 ± 0.10a 4.75 ± 0.15a 56.21 ± 1.78b 275.71 ± 0.55a 2 min 9.74 ± 0.09b 14.40 ± 1.99b 12.98 ± 0.01b 4.87 ± 0.01a 59.73 ± 6.88a 271.28 ± 4.68a 4 min 9.60 ± 0.23b 14.67 ± 1.56b 12.36 ± 0.00b 4.92 ± 0.03a 59.11 ± 4.30a 276.85 ± 5.60a 6 min 9.26 ± 0.64b 16.00 ± 1.24a 12.15 ± 0.00b 4.95 ± 0.01a 54.64 ± 2.41b 266.13 ± 8.49b A. hybridus All these results suggest that roasting of leafy vegetables (less than 2 min) may be used as alternative method of cooking in order to minimize nutrients losses and to contribute efficiently to the food security of Ivorian population.	cache/fens-108.pdf	txt/fens-108.txt