Abstract
Effects of Sun-Drying and Oven-Drying on the Nutrients, Anti-Nutrients, and Bioavailability of some Minerals in Commonly Consumed Capsicum Varieties in Nigeria
Highlights
Capsicum is known to be the genus in Solanaceae family with greatest economic value, having up to 35 species.[1]
The percentage fat reported in this study is slightly less than the values reported from 12 varieties from South Korea,[12] but higher than the values reported from Capsicum variety from Sokoto, Nigeria,[22] and in the same range with those reported from three varieties grown in Ethiopia.[15]
The ascorbic acid composition of the Capsicum varieties reported in this study is within the range (11.9 to 195.8 mg/ 100 g) reported for 90 Capsicum varieties from across North America,[11] though lower than values from Capsicum varieties reported by Moraes et al.18 – 144.8 mg/ 100 g, Castro et al.[39 – 75] to 277 mg/100 g, and Litoriya et al.14 – 76.3 to 161.3 mg/100 g; but higher than values from Capsicum varieties reported by Emmanuel-Ikpeme et al.16 – 22.2 to 47.6 mg/100 g
Summary
Capsicum is known to be the genus in Solanaceae family with greatest economic value, having up to 35 species.[1].
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