Using Food Grade Lye “omushelekha” in the Formulation of Health Products from Commonly Consumed African Indigenous Vegetables and Vegetable Combinations
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Publication Date
2011-05-24Author
Mary K Walingo, Florence O Habwe
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: Lye, sodium hydroxide and potassium hydroxide has been used over the years in
food preparation including the preparation of vegetables and dried meat products, washing or
chemical peeling of fruits and vegetables, cocoa processing, caramel production, poultry scalding
and cooking among others. Lye is believed to improve the organoleptic properties and also
enhances the nutritional value to the products.