Utilizing cocoyam (Xanthosoma sagittifolium ) for food and nutrition security: A review-Reference-Cited by-同舟云学术

Utilizing cocoyam (Xanthosoma sagittifolium ) for food and nutrition security: A review

Published:2018-03-13 Issue:4 Volume:6 Page:703-713
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Boakye Abena A.¹²^ORCID,Wireko-Manu Faustina Dufie¹^ORCID,Oduro Ibok¹,Ellis William O.¹,Gudjónsdóttir María³^ORCID,Chronakis Ioannis S.²

Affiliation:

1. Department of Food Science and Technology; Kwame Nkrumah University of Science and Technology; Kumasi Ghana

2. DTU-Food; Nano-Bio Science Research Group; Technical University of Denmark; Lyngby Denmark

3. Faculty of Food Science and Nutrition; University of Iceland; Reykjavík Iceland

Funder

DANIDA (12-PO8-GH): Strengthening Roots and Tuber Value Chains in Ghana

Publisher

Wiley

Subject

Food Science

Reference58 articles.

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

3. Proximate and functional properties of open air, solar and oven dried cocoyam flour;Amandikwa;International Journal of Agriculture and Rural Development,2012

4. Quality assessment of butter cookies applying multispectral imaging;Andresen;Food Sciences and Nutrition,2013

5. Improving food security with cocoyam production by the smallholder female farmers in Ebonyi State, Southeastern Nigeria;Aniekwe;Journal of Biology, Agriculture and Healthcare,2015

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