Mac-Inegite ¹, O. Jose ¹, O. K. Obagaiye ¹, A. Owolabi Olumuyiwa ¹

Affiliations
1 Department of Bio-Chemistry, Ahmadu Bella University, Zaria, NG

Abstract

Although a few investigators have reported losses In thlamin and riboflavin in cowpeas and rice during cooking, there has been little information on the retention of thiamin (vitamin B₁), riboflavin (vitamin B₂) and niacin (vitamin B₃) during household boiling of the predominant staples such as rice, cassava, potatoes and yam.

Full Text