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...
| Autores principales: | , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2017
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/78832 |
Ejemplares similares: Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties
- Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications
- Variation in pasting and functional properties of flours and starches from water yam (Dioscorea alata)
- Effect of cassava flour variety and concentration on bread loaf quality
- Determination of an effective maturity index for white yam (Dioscorea rotundata)
- Physicochemical and bioactive properties of selected white yam (Dioscorea rotundata) varieties adapted to riverine areas of Nigeria
- Physicochemical properties of yam starch: effect on textural quality of yam food product (pounded yam)