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
OJIMELUKWE, P. & CV, E (2018). The impact of cooking on the proximate composition and anti-nutritional factors of water yam (Dioscorea alata). Afribary. Retrieved from https://afribary.com/works/the-impact-of-cooking-on-the-proximate-composition-and-anti-nutritional-factors-of-water-yam-dioscorea-alata
OJIMELUKWE, PHILIPPA, and Ezeocha CV "The impact of cooking on the proximate composition and anti-nutritional factors of water yam (Dioscorea alata)" Afribary. Afribary, 24 Nov. 2018, https://afribary.com/works/the-impact-of-cooking-on-the-proximate-composition-and-anti-nutritional-factors-of-water-yam-dioscorea-alata. Accessed 03 May. 2024.
OJIMELUKWE, PHILIPPA, and Ezeocha CV . "The impact of cooking on the proximate composition and anti-nutritional factors of water yam (Dioscorea alata)". Afribary, Afribary, 24 Nov. 2018. Web. 03 May. 2024. < https://afribary.com/works/the-impact-of-cooking-on-the-proximate-composition-and-anti-nutritional-factors-of-water-yam-dioscorea-alata >.
OJIMELUKWE, PHILIPPA and CV, Ezeocha . "The impact of cooking on the proximate composition and anti-nutritional factors of water yam (Dioscorea alata)" Afribary (2018). Accessed May 03, 2024. https://afribary.com/works/the-impact-of-cooking-on-the-proximate-composition-and-anti-nutritional-factors-of-water-yam-dioscorea-alata