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International Journal of Food Sciences and Nutrition Volume 61, 2010 - Issue 4
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Recipes and nutritional value of dishes prepared from green-leafy vegetables in an urban district of Antananarivo (Madagascar)

Verohanitra Annie Randrianatoandro
,
Sylvie Avallone Montpellier SupAgro, UMR 204, IRD/Montpellier1/Montpellier2/SupAgro (NUTRIPASS), Montpellier, FranceCorrespondence[email protected]
,
Christian Picq IRD, UMR 204, IRD/Montpellier1/Montpellier2/SupAgro (NUTRIPASS), Montpellier, France
,
Charlotte Ralison LABASAN, Département de Biochimie fondamentale et appliquée, Université d'Antananarivo, Antananarivo, Madagascar
&
Serge Trèche IRD, UMR 204, IRD/Montpellier1/Montpellier2/SupAgro (NUTRIPASS), Montpellier, France
Pages 404-416 | Received 10 Nov 2009, Accepted 16 Dec 2009, Published online: 29 Jan 2010

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Carole N. A. Vihotogbe-Sossa, Noël H. Akissoe, Victor B. Anihouvi, Bonaventure C. Ahohuendo, Adam Ahanchede, Ambaliou Sanni & D. Joseph Hounhouigan. (2012) Endogenous Knowledge of Four Leafy Vegetables Used by Rural Populations in Benin. Ecology of Food and Nutrition 51:1, pages 22-39.
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Articles from other publishers (7)

Thattantavide Anju, Pratheesh Prabhakar, Sajana Sreedharan & Ajay Kumar. (2022) Nutritional, antioxidant and dietary potential of some traditional leafy vegetables used in ethnic culinary preparations. Food Control 141, pages 109161.
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Roger Ponka, Elie Fokou, Eric Beaucher, Michel Piot & Frédéric Gaucheron. (2016) Nutrient content of some Cameroonian traditional dishes and their potential contribution to dietary reference intakes. Food Science & Nutrition 4:5, pages 696-705.
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Vonimihaingo Ramaroson Rakotosamimanana, Dominique Valentin & Gaëlle Arvisenet. (2015) How to use local resources to fight malnutrition in Madagascar? A study combining a survey and a consumer test. Appetite 95, pages 533-543.
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Roger Ponka, Armand Abdou Bouba, Elie Fokou, Sylvia Tabot Tambe, Eric Beaucher, Michel Piot, Joëlle Leonil & Frédéric Gaucheron. (2015) Protein, mineral and amino acid content of some Cameroonian traditional dishes prepared from pumpkin (Cucurbita maxima Duch.). Journal of Food Composition and Analysis 43, pages 169-174.
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Roger Ponka, Elie Fokou, Germain Kansci, Eric Beaucher, Michel Piot, Joëlle Leonil & Frédéric Gaucheron. (2015) Amino acids, major carotenoids and vitamin A activity of some traditional sauces consumed in the Far North Region of Cameroon. Journal of Food Composition and Analysis 43, pages 88-95.
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Julie Garden-Robinson. 2015. Pigments in Fruits and Vegetables. Pigments in Fruits and Vegetables 229 246 .
Waliou Amoussa-Hounkpatin, Claire Mouquet-Rivier, Romain A.M. Dossa, Christian Picq & Sylvie Avallone. (2012) Contribution of plant-based sauces to the vitamin A intake of young children in Benin. Food Chemistry 131:3, pages 948-955.
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