Chemical composition and the effect of processing on oxalate content of cocoyam Xanthosoma sagittifolium and Colocasia esculenta cormels

Food Chemistry

Volumn 85, Issue 4, 2004, Pages 479-487

  Sefa Dedeh, Samuel ^a   Agyir Sackey, Emmanuel Kofi ^a  

^a UNIVERSITY OF GHANA   (Ghana)

Author keywords

Chemical composition; Colocasia esculenta; Oxalate composition; Processing effect; Xanthosoma sagittifolium

Indexed keywords

FAT; MAGNESIUM; MINERAL; OXALIC ACID; PHOSPHORUS; POTASSIUM; STARCH; VEGETABLE PROTEIN; ZINC;

ANALYTIC METHOD; ARTICLE; CHEMICAL COMPOSITION; CROP; FOOD COMPOSITION; FOOD PROCESSING; NONHUMAN; STATISTICAL SIGNIFICANCE;

COLOCASIA ESCULENTA; FRAXINUS; XANTHOSOMA; XANTHOSOMA SAGITTIFOLIUM;

EID: 0942300637     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00244-3     Document Type: Article

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