Riboflavin content of selected plant foods in Ghana
1976
Waston,J.D., Department of Nutrition and Food Science,Legon (Ghana)
Thirty-three food items of plant origin were analysed for their riboflavin content by chemical analysis. The mean and range values for moisture and riboflavin are reported. Of the foods examined, the legumes contained the greatest amounts of riboflavin, 0.15-0. 97 mg/100 g, the seeds, 0_20 mg/100 g, cereals, 0'12-0'14mgj100g and the roots, tubers and vegetables, 0_03-0_ 09 mg/ 100g. The values obtained in this study fall within the range of values reported in published food tables with a few exceptions namely cassava flour, cocoyam, locust bean and tiger nuts.
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