• Publications
  • Influence
Effect of local food processing on phytate levels in cassava, cocoyam, yam, maize, sorghum, rice, cowpea, and soybean
Lowering of phytate levels was most rapid within the first 48 h of fermentation and further processing of all the intermediate products to ready-to-serve foods achieved reductions in phytates.
The role of hydrocyanic acid in nutrition.
  • O. Oke
  • Chemistry, Medicine
    World review of nutrition and dietetics
  • 1 July 1969
Oxalic acid in plants and in nutrition.
  • O. Oke
  • Medicine
    World review of nutrition and dietetics
  • 1969
Chemical Studies of Some Nigerian Vegetables
  • O. Oke
  • Biology
    Experimental Agriculture
  • 1 April 1965
Summary Three Nigerian vegetables, Solanum melongena, Solanum nodiflorum and Vernonia amygdalina were analysed for oxalate, cyanide, minerals and food value. The edible leaves were low in oxalate and