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Effect of boiling and baking on the content of some nutrients of sweet potatoes

✍ Scribed by Abdel-Kader, Zakia M.

Publisher: John Wiley and Sons
Year: 1991
Tongue: English
Weight: 187 KB
Volume: 35
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19910350314

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✦ Synopsis

Sweet potato (Zpomoea batatas) is a good source of carbohydrates and carotene [3,5], and contains a This work is an attempt to evaluate the changes of proteins, minerals, sugars, starch, ascorbic acid and relative low amount of protein, minerals [7] and ascorbic acid [6].

carotenoids during boiling and baking of sweet potatoes.

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