Effect of Boiling Soaking and Wet Milling Processes on Thiamin, Riboflavin and Niacin Content of some Nigerian Foods

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Authors

  • Mac-Inegite
     Department of Bio-Chemistry, Ahmadu Bella University, Zaria ,NG
  • O. Jose
     Department of Bio-Chemistry, Ahmadu Bella University, Zaria ,NG
  • O. K. Obagaiye
     Department of Bio-Chemistry, Ahmadu Bella University, Zaria ,NG
  • A. Owolabi Olumuyiwa
     Department of Bio-Chemistry, Ahmadu Bella University, Zaria ,NG

Abstract

Although a few investigators have reported losses In thlamin and riboflavin in cowpeas and rice during cooking, there has been little information on the retention of thiamin (vitamin B1), riboflavin (vitamin B2) and niacin (vitamin B3) during household boiling of the predominant staples such as rice, cassava, potatoes and yam.

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Published

1995-02-01

How to Cite

Mac-Inegite, ., Jose, O., Obagaiye, O. K., & Owolabi Olumuyiwa, A. (1995). Effect of Boiling Soaking and Wet Milling Processes on Thiamin, Riboflavin and Niacin Content of some Nigerian Foods. The Indian Journal of Nutrition and Dietetics, 32(2), 40–50. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/7947

Issue

Volume 32, Issue 2, February 1995

Section

Articles

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