Effects of processing methods on nutrient and antinutrient composition of yellow yam ( Dioscorea cayenensis ) products

Author:

Adepoju Oladejo Thomas,Boyejo Oluwatosin,Adeniji Paulina Olufunke

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Effect of soaking time on the pasting properties of two cultivars of Trifoliate yam (Dioscorea dumetorum) Flours;Abiodun;Pakistan Journal of Nutrition,2009

2. Effect of processing methods on nutrient retention and contribution of local diets from cassava (Manihot spp) to nutrient intake of Nigerian consumers;Adepoju;African Journal of Food, Agriculture Nutrition & Development,2010

3. Effects of processing methods on nutrient retention and contribution of white yam (Dioscorea rotundata) products to nutrient intake of Nigerians;Adepoju;African Journal of Food Science,2012

4. Nutrient composition and suitability of four commonly used local complementary foods in Akwa Ibom State, Nigeria;Adepoju;African journal of Food, Agriculture Nutrition and Development,2014

5. Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour and Amala, a flour-derived product;Akissoe;Tropical Science,2001

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