Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties

This study investigated the impact of processing on retention of iron and zinc in D. rotundata. Fresh tubers were processed into boiled yam and yam flour and analyzed for zinc, iron, and physicochemical properties. Percent true retention (%TR) was assessed using paired samples and a formula that com...

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Detaylı Bibliyografya
Yayımlandı:Food Sci Nutr
Asıl Yazarlar: Maziya‐Dixon, Busie, Alamu, Emmanuel Oladeji, Dufie Wireko‐Manu, Faustina, Robert, Asiedu
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2016
Konular:
Original Research
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC5448367/
https://ncbi.nlm.nih.gov/pubmed/28572955
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.445
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