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Journal Article 2009

Effects of two processing methods on some nutrients and antinutritional factors in yellow yam (Dioscorea cayenensis)

Autor: Akin-Idowu, P.E. Asiedu, Robert Maziya-Dixon, B.B. Odunola, A. Uwaifo, A.

Raw and processed tubers from eight genotypes of yellow yam (Dioscorea cayenensis) were evaluated for their contents of iron, zinc, calcium, phosphorus, total carotenoids, vitamin C, phytic acid and tannin. The mean values obtained (in mg/kg on dry weight basis) were 7.2 for iron, 9.2 for zinc, 1...

Enlace original: https://cgspace.cgiar.org/handle/10568/90210

Investigación en Agricultura

ANTINUTRIENTS

BOILING

DIOSCOREA CAYENENSIS

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Akin-Idowu, P.E. , Asiedu, Robert , Maziya-Dixon, B.B. , Odunola, A. , Uwaifo, A. , [Effects of two processing methods on some nutrients and antinutritional factors in yellow yam (Dioscorea cayenensis)] , Effects of two processing methods on some nutrients and antinutritional factors in yellow yam (Dioscorea cayenensis)

Journal Article 2008

Variation in nutrient and antinutrient contents of tubers from yellow yam (Dioscorea cayenensis) genotypes grown at two locations

Autor: Akin-Idowu, P.E. Odunola, O.A. Asiedu, Robert Maziya-Dixon, B.B. Uwaifo, A.O.

Eight genotypes of yellow yam (Dioscorea cayenensis) were planted at locations in two major yam-growing agroecologies of Nigeria (Onne in the humid forest zone and Ibadan in the forest/savannah transition zone) for assessment of the contents of minerals and antinutrients. Significant differences ...

Enlace original: https://cgspace.cgiar.org/handle/10568/90929

Investigación en Agricultura

MINERALS

ANTINUTRIENTS

GENOTYPES

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Akin-Idowu, P.E. , Odunola, O.A. , Asiedu, Robert , Maziya-Dixon, B.B. , Uwaifo, A.O. , [Variation in nutrient and antinutrient contents of tubers from yellow yam (Dioscorea cayenensis) genotypes grown at two locations] , Variation in nutrient and antinutrient contents of tubers from yellow yam (Dioscorea cayenensis) genotypes grown at two locations

Journal Article 2017

Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend

Autor: Maziya-Dixon, B.B. Alamu, E.O. Popoola, I.O. Yomeni, M.

The nutritional benefits of grain legumes such as cowpea and soybean in sub-Saharan Africa have not been fully utilized to alleviate problem of protein-malnutrition in this region. This study aimed to evaluate and compare the nutritional properties and sensory evaluation of snack food made from h...

Enlace original: https://cgspace.cgiar.org/handle/10568/80796

Investigación en Agricultura

SNACK FOODS

ANTINUTRIENTS

CASSAVA FLOUR

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Maziya-Dixon, B.B. , Alamu, E.O. , Popoola, I.O. , Yomeni, M. , [Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend] , Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend

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Resultados de búsqueda

Effects of two processing methods on some nutrients and antinutritional factors in yellow yam (Dioscorea cayenensis)

Variation in nutrient and antinutrient contents of tubers from yellow yam (Dioscorea cayenensis) genotypes grown at two locations

Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend

Descubre y comparte nuestro conocimiento público

Resultados de búsqueda

Effects of two processing methods on some nutrients and antinutritional factors in yellow yam (Dioscorea cayenensis)

Variation in nutrient and antinutrient contents of tubers from yellow yam (Dioscorea cayenensis) genotypes grown at two locations

Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend

[U17ArtMaziyadixonNutritionalInthomNodev.pdf]