Carotenoids retention and in vitro iron bioavailability of traditional cowpea leaf dishes of rural Tanzania.

Abstract

Food preparation methods play a role in micronutrient retention and ultimately intake. Analyses for carotenoids retention and in vitro iron bioavailability of five cowpea leaf dishes prepared according to the traditional methods of rural Tanzania were carried out. All the five dishes are commonly eaten as relishes for staple meals of maize or rice… (More)
DOI: 10.3109/09637486.2011.620947

Cite this paper

@article{Mduma2012CarotenoidsRA, title={Carotenoids retention and in vitro iron bioavailability of traditional cowpea leaf dishes of rural Tanzania.}, author={I Mduma and John M. Msuya and Akwilina W Mwanri and R. Y. Yang}, journal={International journal of food sciences and nutrition}, year={2012}, volume={63 3}, pages={267-72} }