article Open Access
Quality of cooked rohu meat treated with the crude extracts of Moringa oleifera (Lam.) leaves
Journal of Entomology and Zoology Studies · 2017 · Vol. 5(5) · pp. 418–422
Abstract
The study was conducted to evaluate the physico-chemical, microbial and organoleptic qualities of cooked rohu fillets treated with, 1%, 1.5% and 2% levels of aqueous solution of crude extract of drumstick (Moringa oleifera) leaves. The fillets were treated with 1.5% crude extract of drumstick leaves significantly (P
Moringa oleifera research and applicationsMoringaOrganolepticFood scienceChemistryTraditional medicineMedicine
Citations
2
FWCI
0.00
field-weighted impact
References
0
Percentile
14%
vs. same field & year
Citations per year
Related articles
Proximate analysis and chemical composition of Moringa oleifera seeds and its use in broilers diet
International Journal of Chemical Studies · 2018 · 4 citations
Nutritional composition of sun and shade dried form of drumstick leaves (Moringa oleifera)
Journal of Pharmacognosy and Phytochemistry · 2021 · 2 citations
Nutritive evaluation of fresh Moringa oleifera leaves in Chhattisgarh region
International Journal of Chemical Studies · 2021 · 1 citations
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.