Effect of cooking and irradiation on the labile vitamins and antinutrient content of a traditional African sorghum porridge and spinach relish

摘要: Abstract Irradiation is a potentially useful technology for ensuring the safety and extending shelf-life of food products in Africa. However, nutritional changes may result. The effects cooking followed by irradiation (10 kGy) on vitamins B 1 C, antinutritional factors, phytic acid nitrates, ready-to-eat meal sorghum porridge spinach-based relish were investigated. Cooking reduced vitamin C contents spinach relish, caused further losses. did not alter content but decreased it drastically. decrease porridge, significant decrease. reduction factors cooking, irradiation, promising application this to traditional African cereal leafy vegetable foods. ways need be found minimise loss, such as blanching minimum water at cryogenic temperatures an oxygen-free atmosphere.