@article{fdi:010049696,
  title = {{R}ecipes and nutritional value of dishes prepared from green-leafy vegetables in an urban district of {A}ntananarivo ({M}adagascar)},
  author = {{R}andrianatoandro, {V}erohanitra {A}nnie and {A}vallone, {S}. and {P}icq, {C}hristian and {R}alison, {C}. and {T}r{\`e}che, {S}erge},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he recipes of 50 multi-ingredient dishes consumed by the population in an urban district were noted down. {T}he nutritional value was determined as well as the cook value of the dishes in order to evaluate the severity of the thermal treatment. {T}he recipes were simple and involved steps such as boiling, mixing, and cutting. {F}ibre contents were rather low except when the leaf stems were included. {A}ll the dishes had very high beta-carotene content (15.8-25.0 mg/100 g dry matter) and retinol activity equivalent ({RAE}) (1.3-2.3 mg {RAE}/100 g dry matter) because of the high proportion of fresh leafy vegetables (from 41.2% to 58.8% of the total dry matter of the ingredients). {W}hen meat was added to the preparation, the micronutrient content ( iron, zinc, and retinol) was not increased significantly. {I}n three dishes, a positive correlation was found between the thermal treatment severity and the 13-cis-beta-carotene amount.},
  keywords = {{R}ecipes ; iron ; zinc ; beta-carotene ; retinol ; cooking},
  booktitle = {},
  journal = {{I}nternational {J}ournal of {F}ood {S}ciences and {N}utrition},
  volume = {61},
  numero = {4},
  pages = {404--416},
  ISSN = {0963-7486},
  year = {2010},
  DOI = {10.3109/09637480903563345},
  URL = {https://www.documentation.ird.fr/hor/fdi:010049696},
}