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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Dades bibliogràfiques
Publicat a:Food Sci Nutr
Autors principals: Maziya‐Dixon, Busie, Alamu, Emmanuel Oladeji, Dufie Wireko‐Manu, Faustina, Robert, Asiedu
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2016
Matèries:
Original Research
Accés en línia: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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