Effects of different cooking preparations on the nutritional composition and antioxidant properties of Etlingera coccinea (Blume) S. Sakai & Nagam (Tuhau)

• Main Authors: Nur Hanisah Azmi, Effa Zahirah Jaulis
• Format: Article
• Language: English; English
• Published: Department of Food Science and Technology, Univeritas Hasanuddin 2024
• Subjects: SB183-317 Field crops Including cereals, forage crops, grasses, legumes, root crops, sugar plants, textile plants, alkaloidal plants, medicinal plants; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/40783/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/40783/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/40783/; https://doi.org/10.20956/canrea.v7i1.1067

Tuhau (Etlingera coccinea) is a traditional plant widely consumed in Southeast Asia due to its unique flavor and potential health benefits. However, the influence of various cooking preparations on its nutritional composition and antioxidant activities remains understudied. This research aimed to in...