REFERENCES
FRAZIER C.W., WESTHOFF C.D.(1988) Food microbiology,
4th edition,
Tata McGraw-Hill edition.
GARCIA-MATA M., BOSCH-BOSC N., PEREZ-RODRIGUEZ M.L (1995)
«Effects of cooking on nitrates in dehydrated soups».
International journal of Food Science and
Technology, Volume30, Issue1, page 45-48, February 1995.
HOUNSOME N., HOUNSOME B., THOMAS D., EDWARDS-JONES G. (2008)
«Plant metabolites and nutritional quality of
vegetables» Journal of Food Science, Volume73,
Issue4, page R48-R65, May 2008.
KENDALL P., DIPERSIO P., SOFOS J.(2006) Drying vegetables.
(www.ext.colostate.edu/PUBS/FOODNUT/09308.html)
MEILGAARD M., CIVILLE G.V., CARR B.T. (1999)
Sensory evaluation techniques, 3rd edition. CRC Press LLC
MITSURU NAKUMARA, KATHERINE D. KELLY(1968).
«Clostridium perfrigens in dehydrated soups and
sauces».
Journal of Food Science, Volume33, Issue4, page 426-426, July
1968.
MICHELLE H., LOY R.S., RIVLIN M.D. (2001).Nutritional clinical
care, Volume3,
Issue3, Pages 145-152. 25th December 2001
MONACO R.D., CAVELLA S., TORRIERI E., MASI P. (2007).
« Consumer acceptability of vegetable
soups » Journal of sensory studies, Volume22, Issue1, page 81-98,
February 2007
NIELSEN S.S (1998) Food analysis 2nd edition. Aspen
publishers
ROLAND P.C. and LYON, H.D., (2000). Guidelines for Sensory
Analysis in Food Products Development and Quality
Control, 2nd Ed., an Aspen Publisher, Inc., USA
SHAKUNTALA M.N., SHADAKSHARASWAMY M.(2001)
FOODS : Facts and Principles, 2nd edition. New age
international publishers.
TERRY P., TERRY J.B., and WALK A. (2001)
« Fruits and vegetable consumption in prevention of
cancer»
Journal of international medicine, volume 250, Issue4,
page280-290, October 2001
TOMOHIRO SEKI (1990), Laboratory manual for food analysis.
VIEIRA E. R. (1996) Elementary Food Science, 4th
edition. Chapman & Hall
www.fao.org ( 24th July 2008 )
www.wikipedia.org ( 29th May 2008 )
APPENDICES
![]()
QUESTIONNAIRE FOR SUITABLE FOOD FORMULATION
Date.............................
Instructions
Be sure that your hands are clean before starting and rinse
your mouth before tasting and re-tasting, and then evaluate the products in
front of you.
1°After eating on each of the 6 presented soups,
complete the following tables by the symbol .
Soup1
|
Excellent
|
Very good
|
Good
|
Neither good nor bad
|
Bad
|
Very bad
|
Rejected
|
|
Appearance
|
|
|
|
|
|
|
|
|
Aroma
|
|
|
|
|
|
|
|
|
Colour
|
|
|
|
|
|
|
|
|
Taste
|
|
|
|
|
|
|
|
|
Texture
|
|
|
|
|
|
|
|
|
Overall acceptability
|
|
|
|
|
|
|
|
Soup2
|
Excellent
|
Very good
|
Good
|
Neither good nor bad
|
Bad
|
Very bad
|
Rejected
|
|
Appearance
|
|
|
|
|
|
|
|
|
Aroma
|
|
|
|
|
|
|
|
|
Colour
|
|
|
|
|
|
|
|
|
Taste
|
|
|
|
|
|
|
|
|
Texture
|
|
|
|
|
|
|
|
|
Overall acceptability
|
|
|
|
|
|
|
|
Soup3
|
Excellent
|
Very good
|
Good
|
Neither good nor bad
|
Bad
|
Very bad
|
Rejected
|
|
Appearance
|
|
|
|
|
|
|
|
|
Aroma
|
|
|
|
|
|
|
|
|
Colour
|
|
|
|
|
|
|
|
|
Taste
|
|
|
|
|
|
|
|
|
Texture
|
|
|
|
|
|
|
|
|
Overall acceptability
|
|
|
|
|
|
|
|
Soup4
|
Excellent
|
Very good
|
Good
|
Neither good nor bad
|
Bad
|
Very bad
|
Rejected
|
|
Appearance
|
|
|
|
|
|
|
|
|
Aroma
|
|
|
|
|
|
|
|
|
Colour
|
|
|
|
|
|
|
|
|
Taste
|
|
|
|
|
|
|
|
|
Texture
|
|
|
|
|
|
|
|
|
Overall acceptability
|
|
|
|
|
|
|
|
Soup5
|
Excellent
|
Very good
|
Good
|
Neither good nor bad
|
Bad
|
Very bad
|
Rejected
|
|
Appearance
|
|
|
|
|
|
|
|
|
Aroma
|
|
|
|
|
|
|
|
|
Colour
|
|
|
|
|
|
|
|
|
Taste
|
|
|
|
|
|
|
|
|
Texture
|
|
|
|
|
|
|
|
|
Overall acceptability
|
|
|
|
|
|
|
|
Soup6
|
Excellent
|
Very good
|
Good
|
Neither good nor bad
|
Bad
|
Very bad
|
Rejected
|
|
Appearance
|
|
|
|
|
|
|
|
|
Aroma
|
|
|
|
|
|
|
|
|
Colour
|
|
|
|
|
|
|
|
|
Taste
|
|
|
|
|
|
|
|
|
Texture
|
|
|
|
|
|
|
|
|
Overall acceptability
|
|
|
|
|
|
|
|
2. Comments: Please indicate what in
particular you liked or disliked about this products (use words not
sentence).
SOUP 1
SOUP 2 SOUP
3
Liked Disliked
Liked Disliked Liked
Disliked
.................. ..................
.................. .................. ..................
..................
.................. ..................
.................. .................. ..................
..................
.................. ..................
.................. .................. ..................
..................
.................. ..................
.................. .................. ..................
..................
SOUP 4
SOUP 5
SOUP 6
Liked Disliked
Liked Disliked Liked
Disliked
.................. ..................
.................. .................. ..................
..................
.................. ..................
.................. .................. ..................
..................
.................. ..................
.................. .................. ..................
..................
.................. ..................
.................. .................. ..................
..................
3° a. Do you want any of the
characteristics to be changed ? Yes No
b. If Yes, suggest the
changes................................................
.................................. ..
....................................................................................................................
.....................................................................................................................
......................................................................................................................
N.B: -Excellent > 80% -Neither good
nor bad > 50% -Extremely bad(Rejected) < 20%
-Very good >70% -Bad >
40%
-Good > 60% -Very bad
> 30%
QUESTIONNAIRE FOR SUITABLE COOKING TIME AND
METHOD Date.....................
Instructions
Be sure that your hands are clean before starting and rinse
your mouth before tasting and re-tasting, and then evaluate the products in
front of you.
1°After eating on each of the 3 presented soups,
complete the following tables by the symbol .
Soup1
|
Excellent
|
Very good
|
Good
|
Neither good nor bad
|
Bad
|
Very bad
|
Rejected
|
|
Appearance
|
|
|
|
|
|
|
|
|
Aroma
|
|
|
|
|
|
|
|
|
Colour
|
|
|
|
|
|
|
|
|
Taste
|
|
|
|
|
|
|
|
|
Texture
|
|
|
|
|
|
|
|
|
Overall acceptability
|
|
|
|
|
|
|
|
Soup2
|
Excellent
|
Very good
|
Good
|
Neither good nor bad
|
Bad
|
Very bad
|
Rejected
|
|
Appearance
|
|
|
|
|
|
|
|
|
Aroma
|
|
|
|
|
|
|
|
|
Colour
|
|
|
|
|
|
|
|
|
Taste
|
|
|
|
|
|
|
|
|
Texture
|
|
|
|
|
|
|
|
|
Overall acceptability
|
|
|
|
|
|
|
|
Soup3
|
Excellent
|
Very good
|
Good
|
Neither good nor bad
|
Bad
|
Very bad
|
Rejected
|
|
Appearance
|
|
|
|
|
|
|
|
|
Aroma
|
|
|
|
|
|
|
|
|
Colour
|
|
|
|
|
|
|
|
|
Taste
|
|
|
|
|
|
|
|
|
Texture
|
|
|
|
|
|
|
|
|
Overall acceptability
|
|
|
|
|
|
|
|
2. Comments: Please indicate what in
particular you liked or disliked about this products (use words not
sentence).
SOUP 1
SOUP 2 SOUP
3
Liked Disliked
Liked Disliked Liked
Disliked
.................. ..................
.................. .................. ..................
................... .................. ..................
.................. .................. ..................
..................
.................. ..................
.................. .................. ..................
..................
N.B: -Excellent > 80% -Neither good
nor bad > 50% -Extremely bad(Rejected) < 20%
-Very good >70% -Bad >
40%
-Good > 60% -Very bad
> 30%
Thank you for evaluating our product!!!
QUESTIONNAIRE FOR CONSUMER ACCEPTABILITY CHECK
Date:..................
1. Before opening
Dislike very much
Dislike moderately
Neither like nor
dislike
Like moderately
Like very much
1.1. Without opening, look at the product in
the package, evaluate it and indicate your consideration basing on the
following:
Appearance
5 4 3 2 1
Colour
5 4 3 2 1
Texture
5 4 3 2 1
1.2. Please, observe carefully the packaging
and the labeling and then indicate how much you liked or disliked them. Show
your score by circling one of the numbers below that matches the best with your
overall consideration.
1.3. Please answer these question in
accordance to you
a) Are the packaging and the labeling attractive enough?
Yes No
b) Can you suggest changes, that can be made in order to
make them more attractive!
.....................................................................................................................
......................................................................................................................
.....................................................................................................................
c) Are the information given on the label sufficient?
Yes No
d) Is there any thing, you think is missing?
......................................................................
.......................................................................................................................
......................................................................................................................
2. After opening
2.1. Open the package and try to fill how the
product smells and then indicate how much you appreciated it.
Show your score by circling one of the numbers below that matches the best with
your overall consideration.
3. After preparing
3.1. Prepare the soup, following the
instructions given on the label.
Please observe, eat and taste this product and then, indicate
how much you liked or disliked it. Show your score by circling one of the
numbers below that matches the best with your overall consideration.
3.2. Comments: Please
indicate what in particular you liked or disliked about this product (use words
not sentences).
Liked
Disliked
.......................................
...........................................
.......................................
...........................................
.......................................
...........................................
3.3. Assessment of particular characteristics
Please re-taste the product as needed and indicate how much
you liked or disliked the following. Show your score by circling one of the
numbers below that matches the best with your overall consideration.
Dislike very much
Dislike moderately
Neither like nor
dislike
Like moderately
Like very much
Appearance
5 4 3 2 1
Aroma
5 4 3 2 1
Colour
5 4 3 2 1
Taste
5 4 3 2 1
Texture
5 4 3 2 1
Thank you very much for evaluating our
product!!!
DETERMINATION OF TOTAL REDUCING SUGAR BY LANE-EYNON
METHOD
1. EQUIPMENTS AND REGENTS NEEDED
- Laboratory glassware
- Electronic balance
- Bunsen burner
- Fehling solution 1 ( cooper sulphate
solution )
- Fehling solution 2 (alkaline tartrate solution )
- Standard invert sugar solution ( for standardization of
Fehling so in.1)
- Methylene blue solution (1% in water)
2. SAMPLE PREPARATION
Dissolve 5g of sample with water and dilute to 100ml in a
volumetric flask.
NOTE: the sample sugar solution is prepared so that 100ml of
the solution
Contain 200 ~ 250mg of reducing sugar
3. PROCEDURE
3.1. standardization of Fehling solution
- Pipette each 5ml of Fehling solution. 1& 2
- Add 19ml of standard invert sugar solution from burette ,
and mix well
- Boil 4min ( keeping to avoid bumping)
- Add 4 drops of methylene blue
- Without removing the flame, complete the titration with
standard invert sugar solution, until the indicator is decolorized. Record the
volume required
* the titration should be finished
10ml, of mixed Fehling solution should require 20.36ml of
standard invert sugar therefore
Factor of Fehling solution. ( f ) = ml of standard invert
sugar required / 20.36
NOTE: titration volume of standard invert sugar should be
20.36 #177; 0.5ml if difference is more than that adjust concentration of
Fehling solution 1 by addition of copper sulphate or water
3.2. preliminary titration
- Pipette each 5ml of Fehling solution.1&2
- Add 15ml of sample sugar solution from burette and mix well
- Heat the mixture to boil ( keeping to avoid bumping )
- Add 4 drops of methylene blue if blue color is disappeared
already, dilute sample solution and try again from 1
- Without removing the flame, complete the titration with
sample sugar solution, until the indicator is decolorized. Record the volume
required
3.3. final titration
- Pipette each 5ml of Fehling solution. 1 & 2
- Add the sample solution of which volume is 1ml less than the
volume required in the preliminary titration.
- Boil for 2min ( keeping to avoid bumping )
- Add 4 drops of metylene blue
- Without removing the flame complete the titration until the
indicator is decolorized with sugar solution.
* the titration should be finished within 3min.
4. CALCULATION
Total reducing sugar content ( %) = 
a = Lane-Eynon factor as mg of reducing
sugar corresponding to the milliliters of sample sugar
solution required from table
b = ml of the sample sugar solution
required
f = Factor of Fehling solution 1
s = Weight of the sample taken (g )
v = Volume of the sample solution prepared
DETERMINATION OF THE FAT CONTENT BY THE SOXHLET
METHOD
1. EQUIPMENTS AND REAGENT NEEDED
- Laboratory electron balance
- Laboratory flasks
- Extraction thimble
- Soxhlet extraction apparatus
- Ethyl ether
2. SAMPLE PREPARTION
The sample that will be analyzed by the Soxhlet method must be
well dried and grinded so as to pass a N°30 sieve. It must be stored in an
air-tight bottle if it is not used immediately.
3. PROCEDURE
- Weigh accurately about 5g of sample ( W1)
- Transfer to an extraction thimble and stopper with defatted
cotton wool
- Dry at 105°C - 110°C for one hour
- Place the thimble in the Soxhlet extraction apparatus
- Put ethyl ether up to 2/3 of flask
- Set up the apparatus and start extraction. (the temperature
has to be controlled so that 80
condensed drops fall down on the thimble per minute, and
keep this for 8 - 16hours).
- Evaporate the used ether, so as to remain with lipids
only
- Weigh the fat extracted ( W2 )
- Calculate the percentage fat of the food by the formula:
% Fats = 
DETERMINATION OF PROTEIN CONTENT BY THE KJELDAHL
METHOD
4. EQUIPMENTS AND REAGENT NEEDED
- Laboratory glassware apparatus
- Electron balance
- Concentrated
H2SO4
- Potassium sulfate
- Copper sulfate
- 45% NaOH solution
- 4% H3BO3 Solution
- Mixed indicator
- Standard 0.02N- HCl solution
5. SAMPLE PREPARTION
The sample that will be analyzed by the Kjeldahl method must
be well dried and grinded so as to pass a N°30 sieve. It must be stored in
an air-tight bottle if it is not used immediately.
6. PRINCIPLE AND PROCEDURE
The food is digested first, by means of heating it into a
digestion flask, in presence of concentrated sulfuric acid (which digest the
food), sodium or potassium sulfate (to speed up the reaction by rising the
boiling point) and copper sulfate (as catalyst). This digestion converts
nitrogen in the food into ammonia in the form of ammonium
(NH4+) which binds to the sulfate ions
(SO42-), and produces gases such as
CO2, H2O.
H2SO4 /
Heat
N (food) Catalysts
(NH4) 2SO4
After digestion has been completed, the solution in the
digestion flask must be made alkaline by addition of sodium hydroxide, which
converts the ammonium sulfate into ammonia gas.
(NH4) 2SO4
+2NaOH 2NH3 +
2H2O + Na2 SO4
The ammonia gas produced is received into another flask,
containing an excess of boric acid. The low pH of the solution in the
receiving flask converts ammonia gas into the ammonium ion, and simultaneously
converts the boric acid to borate ion:
NH3 +H3BO3
NH4+ +
H2BO3-
The nitrogen content is then estimated by titration of the
ammonium borate formed, by standard sulfuric or hydrochloric acid, using a
suitable indicator to determine the end-point of the reaction. The
concentration of hydrogen ions (in moles) required to reach the end-point, is
equivalent to the concentration of nitrogen that was in the original
food.
H2BO3- + H+
H3BO3
The following is the equation that can be used to determine
the nitrogen concentration of a sample that weighs
m grams, using xM
HCl acid solution for the titration.
% Nitrogen = 
Where x = Molar concentration of the acid used for
titration
Vs= Titration volume for the sample
Vb= Titration volume for the blank
m = Mass of the original sample
Once the nitrogen content has been determined, it is converted
to a protein content using the appropriate conversion factor F
(usually 6.25 is used).
% Proteins = F % Nitrogen
DETERMINATION OF VITAMIN C CONTENT BY INDOPHENOL
SOLUTION
1. EQUIPMENTS AND REAGENT NEEDED
- Laboratory glassware apparatus
- Electron balance
- 10% TCA solution
- Standard ascorbic acid solution (1mg/ml)
- Standard Indophenol solution
2. PRINCIPLE AND PROCEDURE
The determination of vitamin C is based on the fact that it is
titratable by Indophenol in presence of Trichloroacetic Acid (TCA)
solution.
The procedure of the experiment is briefly described below.
- Standardization of Indophenol solution
- Weigh a sample, grind it, and mixing the ground sample with
TCA in a flask
- Titrating with Indophenol solution
- Titrating also TCA without sample (for blank)
- Calculate the % Vit C, by the formulae
% Vit C (mg/100g) = (A - B) C 100/10 1/S 100
Where A = Volume (in ml) of Indophenol solution used for
sample
B = Volume (in ml) of Indophenol solution used for blank
C = Mass (in mg) of ascorbic acid equivalent to 1.0 ml of
standard Indophenol
solution
S = Weight of the sample taken.
TABLES OF RESULTS FOR CONSUMMER ACCEPTABILITY CHECK (
BEFORE OPENING)
|
Score per sensory attributes
|
|
Panelist
|
Appearance
|
Aroma
|
Colour
|
Texture
|
Total
|
|
1
|
4
|
4
|
5
|
5
|
18
|
|
2
|
4
|
4
|
5
|
4
|
17
|
|
3
|
5
|
4
|
5
|
4
|
18
|
|
4
|
4
|
5
|
4
|
4
|
17
|
|
5
|
4
|
4
|
5
|
4
|
17
|
|
6
|
3
|
4
|
3
|
3
|
13
|
|
7
|
5
|
5
|
5
|
5
|
20
|
|
8
|
5
|
4
|
4
|
5
|
18
|
|
9
|
5
|
4
|
4
|
4
|
17
|
|
10
|
4
|
5
|
5
|
4
|
18
|
|
11
|
4
|
4
|
3
|
4
|
15
|
|
12
|
5
|
4
|
5
|
4
|
18
|
|
13
|
4
|
4
|
5
|
5
|
18
|
|
14
|
4
|
5
|
4
|
3
|
16
|
|
15
|
4
|
3
|
5
|
5
|
17
|
|
Total
|
|
64
|
63
|
67
|
63
|
257
|
|
Average
|
|
4.26666667
|
4.2
|
4.466667
|
4.2
|
|
= (257)2/ 4*15 =
66049/60 = 1100.817
SSS = ( ) /
N = (642+632+672+632) / 15 =
0.716667
TSS = 1125 - 1100.817 = 24.18333
ESS = 24.18333 - 0.716667 = 23.46667
DfT = ( n*N ) - 1 = (4*15) - 1 = 60 - 1 = 59
DfS = n - 1 = 4 - 1 = 3
DfE = DfT - DfS = 59 - 3 =
56
MST =  =
 = 0.409887
MSS =  =
 = 0.238889
EMS =  =
 = 0.419048
Fcalc =  =
 = 0.570076
Ftab at 5% = 2.774
Ftab at 1% = 4.163
TABLES OF RESULTS FOR CONSUMMER ACCEPTABILITY CHECK (
AFTER OPENING)
|
Score per sensory attributes
|
|
Panelist
|
Appearance
|
Aroma
|
Colour
|
Taste
|
Texture
|
Over.accept
|
total
|
|
1
|
5
|
4
|
5
|
5
|
5
|
3
|
27
|
|
2
|
4
|
5
|
4
|
4
|
3
|
4
|
24
|
|
3
|
5
|
4
|
5
|
5
|
4
|
5
|
28
|
|
4
|
4
|
5
|
4
|
3
|
4
|
3
|
23
|
|
5
|
5
|
4
|
5
|
4
|
3
|
4
|
25
|
|
6
|
4
|
5
|
5
|
5
|
5
|
5
|
29
|
|
7
|
5
|
5
|
5
|
5
|
5
|
5
|
30
|
|
8
|
5
|
4
|
4
|
4
|
5
|
4
|
26
|
|
9
|
5
|
5
|
4
|
3
|
5
|
4
|
26
|
|
10
|
4
|
5
|
4
|
5
|
4
|
4
|
26
|
|
11
|
4
|
5
|
4
|
4
|
5
|
4
|
26
|
|
12
|
5
|
5
|
5
|
4
|
4
|
4
|
27
|
|
13
|
5
|
4
|
5
|
3
|
5
|
5
|
27
|
|
14
|
4
|
4
|
5
|
5
|
3
|
5
|
26
|
|
15
|
4
|
3
|
5
|
4
|
5
|
4
|
25
|
|
Total
|
|
68
|
67
|
69
|
63
|
65
|
63
|
395
|
|
Average
|
|
4.533333333
|
4.466667
|
4.6
|
4.2
|
4.333333
|
4.2
|
|
= (396)2 / 15*6 = 156025 /
90 = 1733.611
SSS = [ ( ) /
N ] - CF = [ (
682+672+692+632+652+632)
/ 15 ] - 1733.611 = 2.188889
TSS = 1773 - 1733.611 = 39.38889
ESS = 39.38889 - 2.188889 = 37.2
DfT = ( n*N ) - 1 = (15*6) - 1 = 89
DfS = n - 1 = 6 - 1 = 5
DfE = DfT - DfS = 89 - 5 = 84
MST =  =
 = 0.442572
MSS =  =
 = 0.437778
EMS =  =
 = 0.442857
Fcalc =  =
 = 0.98853
Ftab at 5% = 2.3368
Ftab at 1% = 3.273
PRICING MECHANISM FOR THE DEVELOPED
SOUP
|
Object
|
Quantity(Kg)
|
U.Price (Frw)
|
Total (Frw)
|
|
Carrot
|
5
|
250
|
1250
|
|
Celery
|
1.5
|
150
|
225
|
|
Garlic
|
1
|
1200
|
1200
|
|
Leek
|
1
|
150
|
150
|
|
Onion
|
3
|
250
|
750
|
|
Pepper
|
1
|
400
|
400
|
|
Potatoes
|
3
|
100
|
300
|
|
Spinach
|
3
|
400
|
1200
|
|
Tomatoes
|
7.4
|
100
|
740
|
|
Salt
|
0.4
|
200
|
80
|
|
TOTAL
|
6295 Frws
|
1. Cost of ingredients
2. Other expenses
- Transport 4000 Frw
- Energy 4000
Frw
- Labor 6000
Frw
- Tools and machinery 5000 Frw
TOTAL
25 295 Frw
?Reasonable benefit margin of 15% =  =
3794.25 Frw
?Total revenue must be of 25295 Frw +
3764.25 Frw = 29089.25 Frw
Since 18 packets were produced, it was deduced that the price
of one packet of flavoured dry vegetable soup would be 1616.069 Frw.
LABEL USED
1. RECTO OF THE PACKAGE
INGREDIENTS
Carrot Carotte
Potato P.de Terre
Tomato Tomate
Onion Ognon
Garlic Ail
Leek Poireaux
Spinach Epinard
Celery Céleri
Salt Sel de cuisine
Red pepper Piment
Manufact : 05 / 08 / 2008
Best before end ...........
Net Weight : 60 g Store in a cool &
dry place
Manufactured at KIST by UWAYO Désiré,
4th year, Food science and technology
(Tel. N° 08 76 82 76)
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Made in Rwanda Lot N° .........
INSTRUCTIONS FOR USE
- Put 1 ltr (3 small metal tea cups) of water in a cooking
pan
- Add the content of the package
- Add about 10 ml
(3 soup spoons) of cooking oil
- Add a pink of salt to taste
- Boil for 15 - 20 minutes
- Keep stirring while boiling
- Serve hot
MODE D`EMPLOI
-Mettez 1 ltr (3 petits gobelets en métal) d`eau dans
un casserole
-Ajoutez le contenu d`un paquet
-Ajoutez 10 ml
(3 cuillères à soupe) d`huile
-Mettez un peu de sel selon votre goût
- Faites bouillir pendant 15-20 minutes tout en remuant.
-Servez chaud
2. VERSO OF THE PACKAGE
NUTRITIONAL VALUE(per100g)
- 4.98% moisture content
- 95.02% total solid matter
- 13.06% crude protein
- 3.17% lipids
- 8.44% ash & minerals
- 1.66% vitamin C
- 68.69% total soluble sugars
| 
