Effect of cooking on the proximate composition of the leaves of some accessions of Colocasia esculenta (L.) Schott in KwaZulu-Natal province of South Africa

African Journal of Biotechnology

Volumn 8, Issue 8, 2009, Pages 1619-1622

  Lewu, M N ^a   Adebola, P O ^b   Afolayan, A J ^a  

^a UNIVERSITY OF FORT HARE   (South Africa)

^b AGRICULTURAL RESEARCH COUNCIL   (South Africa)

Author keywords

Accession; Cocoyam; Colocasia esculenta; Proximate composition

Indexed keywords

CARBOHYDRATE; LIPID; VEGETABLE PROTEIN;

ARTICLE; ASH; CALORIE; COLOCASIA; COOKING; FOOD COMPOSITION; LIPID COMPOSITION; MOISTURE; PLANT FIBER; PLANT GROWTH; PLANT LEAF; SOUTH AFRICA;

COLOCASIA ESCULENTA;

EID: 66749084050     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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