Contact
How to shop
Delivery
Shopping guide
Effect of different processing methods on Chemical properties of taro
English
86 b
Up to 30 days for returns
Customers also purchased
This book is a result of practical research in Food Science and Technology.Cocoyam are the third most important root crop (after yam and cassava) cultivated in West Africa.The major limiting factor in the utilization of cocoyam is the presence of phytochemical and anti-nutrient,which impart taste or cause irritation when foods prepared from them are eaten.The levels of these nutrients in locally grown cocoyam are important in the assessment of their nutritional status,"taro" in their raw forms are toxic,hence processing can help to simultaneously reduce the anti-nutritional contents and enhance mineral bioavaliability.This book is intended to assist processors, researchers in utilization of this underutilized food crop.
About the book
English
Categories
Give this book today
It's easy
1 Add to cart and choose Deliver as present at the checkout 2 We'll send you a voucher 3 The book will arrive at the recipient's addressYou might also be interested in
Hi! I'm Libroamiko, your book advisor.
How can I help you?