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Changes in Thiamine, Riboflavin and Niacin Content of Fruits during Ripening


Affiliations
1 Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria
2 Food Technology Programme National Agricultural Extension and Resi. Liaison Services, Ahmadu Bellow University, Zaria, Nigeria
     

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Fruits, which are usually consumed when ripe, contain significant amount of thiamine, riboflavin and niacin, although they are not excellent sources of these vitamins. The economic downturn worldwide, especially in the developing countries made foods that are excellent sources of these vitamins beyond the reach of majority of the populace. Hence these fruits that are usually seasonal, cheap and available near most homes are the ready source of these vitamins to the generality of the people.
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  • Changes in Thiamine, Riboflavin and Niacin Content of Fruits during Ripening

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Authors

Mac-Inegite
Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria
O. K. Jose O'Bagaiye
Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria
A. Owolabi Olumuyiwa
Food Technology Programme National Agricultural Extension and Resi. Liaison Services, Ahmadu Bellow University, Zaria, Nigeria

Abstract


Fruits, which are usually consumed when ripe, contain significant amount of thiamine, riboflavin and niacin, although they are not excellent sources of these vitamins. The economic downturn worldwide, especially in the developing countries made foods that are excellent sources of these vitamins beyond the reach of majority of the populace. Hence these fruits that are usually seasonal, cheap and available near most homes are the ready source of these vitamins to the generality of the people.