Preservation of garden egg (Solanum intergrifolium) in salt
1986
Dei-Tutu, J. (Council for Scientific and Industrial Research, Accra (Ghana). Food Research Inst.)
The preservation technique used in curing and desalting of garden eggs is outlined. The rate of salt uptake, the ascorbic acid level at various stages of the process, the proximate composition and salt content were determined. The final equilibrium salt content was 18.5% which proved to be too high for use in food preparation, and so had to be desalted to 2%. The cured garden egg made as stew had a reasonable acceptance level
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