The impact of cooking on the proximate composition and anti-nutritional factors of water yam (Dioscorea alata)
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Raw and boiled water yam tubers (Dioscorea alata) were analyzed for proximate contents such as ash,
crude protein, carbohydrate, crude fibre, crude lipid, energy and anti-nutrients using standard
procedures and methods. The crude protein contents (10.27%), ash (2.93%) and lipid (0.15%) were
significantly (p
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APA
OJIMELUKWE, P., & CV, E. (2026). The impact of cooking on the proximate composition and anti-nutritional factors of water yam (Dioscorea alata). Afribary. Retrieved June 14, 2026, from http://library.afribary.com/works/the-impact-of-cooking-on-the-proximate-composition-and-anti-nutritional-factors-of-water-yam-dioscorea-alata
MLA
OJIMELUKWE, PHILIPPA, and Ezeocha CV. "The impact of cooking on the proximate composition and anti-nutritional factors of water yam (Dioscorea alata)." Afribary, 6 Jun. 2026, http://library.afribary.com/works/the-impact-of-cooking-on-the-proximate-composition-and-anti-nutritional-factors-of-water-yam-dioscorea-alata. Accessed June 14, 2026.
Chicago
OJIMELUKWE, PHILIPPA, and Ezeocha CV. "The impact of cooking on the proximate composition and anti-nutritional factors of water yam (Dioscorea alata)." Afribary (2026). Accessed June 14, 2026. http://library.afribary.com/works/the-impact-of-cooking-on-the-proximate-composition-and-anti-nutritional-factors-of-water-yam-dioscorea-alata