ABSTRACT
The proximate
composition, functional properties and anti-nutritional content of cocoyam Xanihosoma
malTa (Scoth) flour processed by different methods (boiling, blanching,
roasting, microwaving) were evaluated. The result showed that there were
significant differences (p
RICHARD, P (2021). Effect Of Processing MethodS On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Mafflu) (Scoth) Flour. Mouau.afribary.org: Retrieved Oct 07, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-proximate-composition-functional-properties-and-antinutritional-content-of-cocoyam-xanthosoma-mafflu-scoth-flour-7-2
PURITY, RICHARD. "Effect Of Processing MethodS On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Mafflu) (Scoth) Flour" Mouau.afribary.org. Mouau.afribary.org, 03 Dec. 2021, https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-proximate-composition-functional-properties-and-antinutritional-content-of-cocoyam-xanthosoma-mafflu-scoth-flour-7-2. Accessed 07 Oct. 2024.
PURITY, RICHARD. "Effect Of Processing MethodS On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Mafflu) (Scoth) Flour". Mouau.afribary.org, Mouau.afribary.org, 03 Dec. 2021. Web. 07 Oct. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-proximate-composition-functional-properties-and-antinutritional-content-of-cocoyam-xanthosoma-mafflu-scoth-flour-7-2 >.
PURITY, RICHARD. "Effect Of Processing MethodS On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Mafflu) (Scoth) Flour" Mouau.afribary.org (2021). Accessed 07 Oct. 2024. https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-proximate-composition-functional-properties-and-antinutritional-content-of-cocoyam-xanthosoma-mafflu-scoth-flour-7-2