id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-85	ZORO, Armel; ZOUE, Lessoy; NIAMKE, Sébastien	EVALUATION OF NUTRITIVE AND ANTIOXIDANT PROPERTIES OF BLANCHED LEAFY VEGETABLES CONSUMED IN WESTERN COTE D’IVOIRE	2016	10	.pdf	application/pdf	5917	427	67	This reduced protein contents of blanched leafy vegetables could be attributed to the severity of thermal process during blanching which leads to protein degradation 21.09 ± 0.24 18.34 ±0.04 22.43 ±0.25 25 min 277.74±3.20 205.23±2.47 232.31±0.91 1809.88±21.78 18.51 ± 0.04 15.85 ± 0.18 21.98 ±0.26 45 min 248.01±0.58 177.60±0.41 193.98±0.96 1688.05 ± 3.98 18.42 ± 0.22 15.19 ± 0.18 18.72 ±0.04 Values are mean of triplicate determination ± standard deviation To predict the bioavailability of calcium and iron, anti-nutrients to nutrients ratios of blanched leafy vegetables were calculated (Table 3).	cache/fens-85.pdf	txt/fens-85.txt