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Obagaiye, O. K.
- Effect of Boiling Soaking and Wet Milling Processes on Thiamin, Riboflavin and Niacin Content of some Nigerian Foods
Abstract Views :184 |
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Authors
Affiliations
1 Department of Bio-Chemistry, Ahmadu Bella University, Zaria, NG
1 Department of Bio-Chemistry, Ahmadu Bella University, Zaria, NG
Source
The Indian Journal of Nutrition and Dietetics, Vol 32, No 2 (1995), Pagination: 40-50Abstract
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.- Niacin Intake of a Cross-Section of the Nigerian Populace
Abstract Views :174 |
PDF Views:1
Authors
Affiliations
1 Department of Biochemistry, Ahmadu Bello University, Zaria, NG
2 Food Technology Programme, National Agricultural Extension and Res Liasion Services, Ahmadu Bello University, Zaria, NG
1 Department of Biochemistry, Ahmadu Bello University, Zaria, NG
2 Food Technology Programme, National Agricultural Extension and Res Liasion Services, Ahmadu Bello University, Zaria, NG