Nutrient contents of cured potatoes from kenyan highland varieties

dc.contributor.author	Jasper K, Imungi
dc.date.accessioned	2013-02-22T12:59:55Z
dc.date.issued	1987
dc.identifier.citation	Ecology of Food and Nutrition, Vol. 20, pp. 51-54	en
dc.identifier.uri	http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/10783
dc.description.abstract	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 highland; potato varieties; cured potatoes; proximate composition; minerals; ascorbic acid	en
dc.language.iso	en	en
dc.subject	Kenyan highland	en
dc.subject	Potato varieties	en
dc.subject	Cured potatoes	en
dc.subject	Proximate composition	en
dc.subject	Minerals	en
dc.subject	Ascorbic acid	en
dc.title	Nutrient contents of cured potatoes from kenyan highland varieties	en
dc.type	Article	en
local.publisher	Department of Food Science, Nutrition and Technology	en