Nutrient contents of cured potatoes from Kenyan highland varieties
Bibliographic Data
| ID | 14721646 |
|---|---|
| Authors | Jasper K Imungi (University of Nairobi, corresponding author) |
| Year | 1987 |
| Volume | 20 |
| Issue | 1 |
| Pages | 51-54 |
| Publication date | 1987-07-01 |
| Open Access | No |
| Type | ARTICLE |
| Venue | Ecology of Food and Nutrition (JOURNAL) |
| Journal identifiers | ISSN: 0367-0244 • E-ISSN: 1543-5237 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/03670244.1987.9990984 |
| OpenAlex | W2108211639 |
| Language | EN |
| References cited | 5 |
Cured potatoes from nine Kenyan highland varieties were analysed for proximate composition, ascorbic acid and the minerals sodium, calcium, phosphorus and iron. Considerable variations between varieties were observed particularly in dry matter contents and ascorbic acid. All varieties had high levels of sodium but low levels of iron. Key words: Kenyan highlandpotato varietiescured potatoesproximate compositionmineralsascorbic acid
Agronomy · Ascorbic acid · Biology · Composition (language · Dry matter · Kenya · Nutrient · Phosphorus · Sodium · Chemistry · Potato Plant Research · Ecology · Food Science · Organic Chemistry
| Highly cited | No |
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