Identification and quantification of carotenoids from yam and cocoyam were evaluated after different processing methods. Seven carotenoids were identified by HPLC-DAD both in the raw and processed tubers. The mean carotenoids in yam, D. cayenensis was α-carotene (0.78 μg/g), 9-cis-β-carotene (0.7...
Enlace original:
https://cgspace.cgiar.org/handle/10568/77139
Ukom, A.N.
,
Ojimelukwe, P.C.
,
Alamu, E.O.
,
[Methods of processing of some under-utilized yam and cocoyam tuber varieties: effect on carotenoid content]
,
Methods of processing of some under-utilized yam and cocoyam tuber varieties: effect on carotenoid content
