Hydrocyanate, oxalate, phytate, calcium and zinc in selected brands of Nigerian cocoa beverage-Reference-Cited by-同舟云学术

Hydrocyanate, oxalate, phytate, calcium and zinc in selected brands of Nigerian cocoa beverage

Published:1992-07 Issue:3 Volume:42 Page:231-237
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Aremu C. Y.,Abara A. E.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF02193931.pdf

Reference20 articles.

1. AOAC (1975) Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC

2. Are LA, Gwynne-Jones DR (1975) Uses of cocoa-commercial and local. In: Are LA, Gwynne-Jones, DR (eds) Cacao in West Africa. Oxford University Press, Ibadan, Nigeria

3. Aremu CY (1988) Chemical estimation of iron, zinc, copper and phytic acid in selected foodstuffs. Fd Chem 29: 77–82

4. Aremu CY (1989) Quantitative estimation of the dietary contributions of phytate, oxalate and hydrocyanate by six popular Nigerian foodstuffs. Nig J Nutl Sci 10: 79–84

5. Buss D, Robertson J (1976) Composition of food. In: Buss D Robertson J (eds) Manual of Nutrition (8th edn), Ministry of Agriculture, Fisheries and Food Her Majesty's Stationery Office, London, pp. 99–119

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