Effect of Heat and Tetracycline Treatments on the Food Quality and Acridity Factors in Cocoyam (Xanthosoma sagittifolium (L) Schott)

@article{Akpan2004EffectOH,
  title={Effect of Heat and Tetracycline Treatments on the Food Quality and Acridity Factors in Cocoyam (Xanthosoma sagittifolium (L) Schott)},
  author={Enomfon Jonah Akpan and Akwa Ibom},
  journal={Pakistan Journal of Nutrition},
  year={2004},
  volume={3},
  pages={240-243}
}
The effects of heat and drug (Tetracycline) treatments on the food quality of cocoyam-tanni a (Xanthosoma sagittifolium (L) Schott) were studied. The proximate composition, mineral elements and anti nutritional factors of cocoyam were determined before and after various treatments. Moisture content decreased from 69.8% in the uncooked sample (C ) to 67.62% in C cooked without drug. The decreases 1 2 became more significant in various cooked samples C to C with different concentrations of… Expand
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