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    • Carotenoid contents in fresh, dried and processed sweetpotato products 

      V, Hagenimann; E.E, Carey; S.T, Gichuki; M.A, Oyunga; J.K, Imungi (Department of Food Science, Nutrition and Technology, 1999)
      In order to understand the effects of drying and processing sweetpotato storage roots into traditional baked food products on their pro-vitamin A contents. Total carotenoids and fJ-carotene were colorimetrically determined. ...