کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4565675 1331077 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of Processing on the Nutrient Composition of False Yam (Icacina trichantha) Flour
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of Processing on the Nutrient Composition of False Yam (Icacina trichantha) Flour
چکیده انگلیسی

ABSTRACTFalse yam (Icacina trichantha) tubers were processed into different flour samples: the raw; steeped-sun-dried; steeped- oven-dried; blanched-sun-dried and blanched-oven-dried samples. The nutrient composition: proximate and mineral elements contents of the flour samples were studied. The lipid, protein and carbohydrate contents of the samples ranged between 1.77 to 5.76%, 3.01 to 60.3% and 85.56 to 93.31% respectively, while the energy values ranged between 394.27 to 412.46 Kcal. Concentration of potassium, sodium, calcium and iron (among others) ranged between 20.835 and 31.51 mg/l, 2.409 and 18.890 mg/l, 90.250 and 112.550 mg/l to 0.777 and 2.840 mg/l respectively. False yam tuber, apart from being a good source of energy for man, is rich in mineral elements (potassium, sodium and calcium).Processing affected the levels of nutrients, in the flour samples.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Nigerian Food Journal - Volume 32, Issue 2, 2014, Pages 1–7
نویسندگان
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