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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Detalles Bibliográficos
Autores principales: Maziya‐Dixon, Busie, Alamu, Emmanuel Oladeji, Dufie Wireko‐Manu, Faustina, Robert, Asiedu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448367/
https://www.ncbi.nlm.nih.gov/pubmed/28572955
http://dx.doi.org/10.1002/fsn3.445

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448367/
https://www.ncbi.nlm.nih.gov/pubmed/28572955
http://dx.doi.org/10.1002/fsn3.445

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