• Publications
  • Influence
Effect of local food processing on phytate levels in cassava, cocoyam, yam, maize, sorghum, rice, cowpea, and soybean
TLDR
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
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