Effect of cooking on the mineral contents and anti-nutritional factors in seven accessions of Colocasia esculenta (L.) Schott growing in South Africa

Journal of Food Composition and Analysis

Volumn 23, Issue 5, 2010, Pages 389-393

  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; Antinutrients; Biodiversity; Cocoyam; Colocasia esculenta; Cultivar differences; Effects of cooking; Food analysis; Food composition; Mineral composition

Indexed keywords

COLOCASIA ESCULENTA;

EID: 77956585364     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.02.006     Document Type: Article

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