Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots-Reference-Cited by-同舟云学术

Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots

Published:2020-12-25 Issue:2 Volume:9 Page:1070-1078
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Abong' George Ooko¹²^ORCID,Muzhingi Tawanda³^ORCID,Okoth Michael Wandayi¹,Ng'ang'a Fredrick²,Emelda Ochieng Phillis²,Mbogo Daniel Mahuga³,Malavi Derick³,Akhwale Machael⁴,Ghimire Sita²^ORCID

Affiliation:

1. Department of Food Science, Nutrition and Technology University of Nairobi Nairobi Kenya

2. Biosciences Eastern and Central Africa International Livestock Research Institute Nairobi Kenya

3. Food and Nutritional Evaluation LaboratoryInternational Potato Centre Nairobi Kenya

4. Kenya Agricultural & Livestock Research Organization (KALRO) Kakamega Centre‐Root and Tuber Crops Program Kakamega Kenya

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2081

Reference33 articles.

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2. Chemical composition of sweet potato (Ipomea batatas Lam) dishes as consumed in Kwara state, Nigeria;Abubakar H.;International Food Research Journal,2010

3. Effect of processing method on the proximate composition, mineral content and antinutritional factors of taro (Colocasia esculenta, L.) grown in Ethiopia;Adane T.;African Journal of Food, Agriculture, Nutrition and Development,2013

4. Effect of Fermentation Time on the Phenolic, Flavonoid and Vitamin C Contents and Antioxidant Activities of Okra (Abelmoschus esculentus) Seeds

5. Determination and inheritance of phytic acid as marker in diverse genetic group of bread wheat;Ahmad I.;American Journal of Molecular Biology,2013

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