Nutritional Properties and Processing Characteristics of Akebia quinata
鈴木, 景子 ,
池本, 敦 ,
SUZUKI, KeikoIKEMOTO, Atsushi
秋田大学教育文化学部研究紀要 自然科学 = Memoirs of Faculty of Education and Human Studies, Akita University. Natural sciences
9 , 2018-02-23 , 秋田大学教育文化学部
Akebia quinata is a naturally edible fruit and its seeds have been used as materials for edible oil at Akita Prefecture in Japan. However it is not well recognized to consumers owing to the limited information for nutritional properties and cooking method. Particularly its pericarp has not been utilized because of its bitter taste although it contains several functional ingredients such as antioxidants. In the present studies we developed the processing method of the pericarp of Akebia quinata to reduce bitter tastes. We also made new cooking methods and their availabilities were investigated in the lecture class for general citizens. The usability of Akebia quinata as health food materials was discussed to promote the consumption of the regional food resources.