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Study of the mineral composition of different Nigerian yam flours

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dc.contributor.authorPiccirillo, Clara
dc.contributor.authorVincenza, Ferraro
dc.contributor.authorRoriz, Mariana
dc.contributor.authorOmohimi, Celstina
dc.contributor.authorAbayomi, Louise A.
dc.contributor.authorVasconcelos, Marta W.
dc.contributor.authorSanni, Lateef
dc.contributor.authorPintado, Manuela
dc.date.accessioned2015-05-08T10:35:07Z
dc.date.available2015-05-08T10:35:07Z
dc.date.issued2014
dc.description.abstractYam is a root crop essential for the lives of hundreds of millions of people in many African, Asian and South American countries. Yam roots are in fact used to produce a variety of food items, including yam flour. The flours are consumed mainly as a source of carbohydrate; however, they also supply several minerals which are essential for good state of health. In this study we report about a systematic investigation on the mineral composition of several Nigerian yam flours. More than 40 flours samples purchased from local market vendors and/or producers were analysed by ICP-OES spectrometry; the concentration of minerals (i.e. potassium, sodium, iron, etc.) was determined. Results showed variance in the mineral profile across different sources of the flour. This research also highlighted the nutritional potential of yam flours and allowed possible regional variations in the flour compositions to be monitored.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationPICCIRILLO, Clara … [et al.] - Study of the mineral composition of different Nigerian yam flours. In Congress on Food Structure Design, 1st, Porto, Portugal, 15-17 October, 2014. VICENTE, A. A. ; SILVA, C. L. M. ; PIAZZA, L. (eds.) - Book of Abstracts of the 1st Congress on Food Structure Design. Braga: Universidade do Minho, Departamento de Engenharia Biológica, 2014. ISBN 978-989-97478-5-2. p. 79por
dc.identifier.isbn9789899747852
dc.identifier.urihttp://hdl.handle.net/10400.14/17499
dc.language.isoengpor
dc.publisherUniversidade do Minho, Departamento de Engenharia Biológica
dc.relationFP7/KBBE.2011.2.5-02por
dc.subjectYam flour compositionpor
dc.titleStudy of the mineral composition of different Nigerian yam flourspor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.startPage79
person.familyNamePiccirillo
person.familyNameFerraro
person.familyNameRoriz
person.familyNameVasconcelos
person.familyNamePintado
person.givenNameClara
person.givenNameVincenza
person.givenNameMariana
person.givenNameMarta
person.givenNameMaria Manuela
person.identifier962551
person.identifier263033
person.identifier187207
person.identifier74696
person.identifier456608
person.identifier.ciencia-id391B-75ED-6983
person.identifier.ciencia-idE713-C010-67DB
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-6339-716X
person.identifier.orcid0000-0003-4815-0297
person.identifier.orcid0000-0002-5365-8186
person.identifier.orcid0000-0002-5110-7006
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridN-8206-2013
person.identifier.ridK-8153-2014
person.identifier.ridI-8166-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7004621626
person.identifier.scopus-author-id36450563900
person.identifier.scopus-author-id14627797100
person.identifier.scopus-author-id7004483898
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
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