Effect of parboiling on toxic metal content and nutritional composition of three rice varieties locally produced in Nigeria

Effect of parboiling on toxic metal content and nutritional composition of three rice varieties locally produced in Nigeria

Parboiling of rice is a common cooking method and its effect on quality of rice is sparse in the existing literature. The current study was designed to evaluate the effect of parboiling on levels of nutritional components and toxic metals of rice locally produced and consumed in Nigeria. Three varie...

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Bibliographic Details
Main Authors: Ebuka E. David, Valentine Nwobodo, Ademola C Famurewa, Ikechukwu O. Igwenyi, Chima A. Egedeigwe-Ekeleme, Uket N. Obeten, Doris O. Obasi, Uchenna R. Ezeilo, Monday N. Emeribole
Format: Article
Language:English
Published: Elsevier 2020-11-01
Series:Scientific African
Subjects:
Rice
Parboiling
Toxicity
Aluminium
Amino acid
Nutrients
Online Access:http://www.sciencedirect.com/science/article/pii/S2468227620303185

Internet

http://www.sciencedirect.com/science/article/pii/S2468227620303185

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