Vetenskap & teknik
Pocket
Assessment of Selected Micronutrients in Sweet Potatoes
Emmanuel Titus Friday • Ubi Benjamin • Udu Ibiam
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Uppskattad leveranstid 7-11 arbetsdagar
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Sweet potato is among the main staple food sources and is often eaten boiled, roasted or fried in oil. In this study, the levels of the micronutrients: Fe, Zn and vitamin A in the unpeeled (FUPT) and peeled (FPT) tubers; as well as boiled and roasted samples from 15 cultivars were determined using standard analytical methods. The diverse cultivar collected, were planted and used for this study over two seasons. T-test analysis indicated no significant differences in the levels of the micro-nutrients between the two seasons. The values of Fe, Zn and vitamin A obtained in fresh unpeeled tubers (FUPT) ranged from 0.413 - 0.738, 0.167- 0.356 and 0.475 - 3.162 mg/100 g fresh weight, respectively; while those obtained in the peeled fresh tubers (FPT) ranged from 0.277 - 0. 628, 0.131 - 0.256 and 0.241 - 2.835 mg/100 g, respectively. In the unpeeled boiled tubers, the concentration of Fe, Zn and vitamin A ranged from 0.247 - 0.545 , 0.132 - 0.193 and 0.333 - 2.434 mg/100 g sample weight, respectively, while the corresponding values obtained in the unpeeled roasted tubers were 0.357 - 0.542, 0.103 - 0.268, and 0.316 - 2.124 mg/100 g, respectively..
- Format: Pocket/Paperback
- ISBN: 9783847337935
- Språk: Engelska
- Antal sidor: 112
- Utgivningsdatum: 2012-01-17
- Förlag: LAP Lambert Academic Publishing