Similarities in functional attributes and nutritional effects of magadi soda and bean debris-ash used in cooking African traditional dishes

African Journal of Biotechnology

Volumn 10, Issue 7, 2011, Pages 1181-1185

  Mamiro, Peter ^a   Nyagaya, Martha ^b   Kimani, Paul ^c   Mamiro, Delphina ^a   Jumbe, Theresia ^a   Macha, Joyce ^a   Chove, Bernard ^a  

^a SOKOINE UNIVERSITY OF AGRICULTURE   (Tanzania)

^b Kawanda Research Institute   (Uganda)

^c UNIVERSITY OF NAIROBI   (Kenya)

Author keywords

Bean ash; In vitro bioavailability; Magadi soda; Minerals; Traditional dishes

Indexed keywords

IRON; MINERAL; POTASSIUM ION; SODIUM ION; ZINC;

AFRICA; AQUEOUS SOLUTION; ARTICLE; BEAN DEBRIS ASH; BIOAVAILABILITY; CONDIMENT; COOKING; FOOD ANALYSIS; FOOD COMPOSITION; IN VITRO STUDY; MAGADI SODA; MAIZE; NUTRITIONAL VALUE; PH; SORGHUM;

ZEA MAYS;

EID: 79951961740     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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