This study investigated the impact of processing on retention of iron and zinc in D. rotundata. Fresh tubers were processed into boiled yam and yam flour and analyzed for zinc, iron, and physicochemical properties. Percent true retention (%TR) was assessed using paired samples and a formula that ...
Enlace original:
https://cgspace.cgiar.org/handle/10568/78832
Maziya-Dixon, B.B.
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Alamu, E.O.
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Faustina, Dufie W.M.
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Asiedu, Robert
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[Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties]
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Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties
