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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Food Sci Nutr
Prif Awduron: Maziya‐Dixon, Busie, Alamu, Emmanuel Oladeji, Dufie Wireko‐Manu, Faustina, Robert, Asiedu
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: John Wiley and Sons Inc. 2016
Pynciau:
Original Research
Mynediad Ar-lein: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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