Chemical Composition and Sensory Attributes of Differently Cooked Starchy Vegetables


Affiliations

  • University of Mysore, Department of Studies in Food Science and Nutrition, Mysore, 570 006, India

Abstract

The composition and the nutrient content of the vegetables vary widely depending on the part of the plant used as food. Generally, vegetables are considered as a good source of vitamins and minerals but it may be noted that certain vegetables such as potato, yam, colocasia and green plantain are also good sources of carbohydrate, which is present in the form of starch. Cooking is an essential process for these vegetables not only to make them edible but also for enabling maximum utilization of the starch present in these vegetables as a source of energy.

Subject Discipline

Health Care and Hospital Management

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