African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Effects of blanching time and dehydration condition on moisture and ascorbic acid retention in tender pumpkin (Cucurbita moschata) leaves

Moses Vernonxious Madalitso Chamba
  • Moses Vernonxious Madalitso Chamba
  • Department of Physics and Biochemical Sciences, The Polytechnic, University of Malawi, Private Bag 303, Chichiri, Blantyre 3, Malawi.
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Daud Ishmael
  • Daud Ishmael
  • Department of Physics and Biochemical Sciences, The Polytechnic, University of Malawi, Private Bag 303, Chichiri, Blantyre 3, Malawi.
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Gertrude Cynthia Sitolo-Banda
  • Gertrude Cynthia Sitolo-Banda
  • Department of Physics and Biochemical Sciences, The Polytechnic, University of Malawi, Private Bag 303, Chichiri, Blantyre 3, Malawi.
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  •  Received: 02 May 2017
  •  Accepted: 08 June 2017
  •  Published: 31 August 2017

How to cite this article

APA /
Chamba, M. V. M., Ishmael, D., & Sitolo-Banda, G. C. (2017). Effects of blanching time and dehydration condition on moisture and ascorbic acid retention in tender pumpkin (Cucurbita moschata) leaves. African Journal of Food Science, 11(8), 273-277.
Chicago /
Moses Vernonxious Madalitso Chamba, Daud Ishmael and Gertrude Cynthia Sitolo-Banda. "Effects of blanching time and dehydration condition on moisture and ascorbic acid retention in tender pumpkin (Cucurbita moschata) leaves." African Journal of Food Science 11, no. 8 (2017): 273-277.
MLA /
Moses Vernonxious Madalitso Chamba, et al. "Effects of blanching time and dehydration condition on moisture and ascorbic acid retention in tender pumpkin (Cucurbita moschata) leaves." African Journal of Food Science 11.8 (2017): 273-277.
DOI /
https://doi.org/10.5897/AJFS2017.1610
URL /
https://academicjournals.org/journal/AJFS/article-abstract/4A39B6165185

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This article is published under the terms of the Creative Commons Attribution License 4.0

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