Mineral content of yam tubers: raw, boiled, and as flour
1984
Bell, A. (Delegation General for Scientific and Technical Research, Yaounde (Cameroon). Centre for Nutrition)
The zinc, copper, iron, manganese, magnesium, calcium, and total phosphorus content of 20 yam varieties belonging to 7 edible species, i.e., Dioscorea rotundata, D. cayensis, D. alata, D. esculenta, D. liebrechtsiana, D. schimperiana, and D. dumetorum, was determined. The tubers were analyzed before and after being boiled and being converted into flour. The mineral composition of the tuber after treatment varied little from that before treatment. The greatest loss recorded was in magnesium and phosphorus as a result of boiling the peeled tuber.
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Эту запись предоставил International Development Research Centre