Nigerian soup condiments: Traditional processing and potential as dietary fibre sources

Cauliflower (Brassica oleracea L), globe

Cauliflower (Brassica oleracea L), globe artichoke (Cynara scolymus) and chicory witloof (Cichorium intybus) processing by-products as sources of dietary fibre

✍ Femenia, Antoni; Robertson, James A; Waldron, Keith W; Selvendran, Robert R 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 206 KB

By-products arising from vegetable processing activities have been assessed in relation to their potential application as sources of dietary Ðbre supplements in reÐned foods. Sources used were fresh cauliÑower, globe artichoke and chicory witloof. Non-starch polysaccharide (NSP) content and composit