Protein and mineral contents of green leafy vegetables consumed by Sokoto population
1986
REP.G0892
Available at Main Library
Formats
| Format | |
|---|---|
| BibTeX | |
| MARCXML | |
| TextMARC | |
| MARC | |
| DataCite | |
| DublinCore | |
| EndNote | |
| NLM | |
| RefWorks | |
| RIS |
Items
Details
Title
Protein and mineral contents of green leafy vegetables consumed by Sokoto population
Author
Publication Date
1986
Call Number
REP.G0892
Summary
Six green leafy vegetables used extensively in food preparations in northern Nigeria were analysed. Crude protein and ash contents varied from 13.1 to 29.2% and 7.0 to 18.6% respectively. 'Lalo' (Corchorus Sp.) had the highest content of sodium (0.31%), iron (0.31%) phosphorus (0.48%) and magnesium (0.47%). There was a significant positive correlation between phosphorus and sodium (r=0.97**), phosphorus and iron (0.81*) and calcium (0.81*) contents.
Journal Citation
v.37(5):504-506, JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Contact Information
Record Appears in