colocasia/hypersensitivity

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NakalaMajaribio ya klinikiHati miliki

Chagua aina ya aina

3 matokeo

Characterization of the kefir beverage produced from yam (Colocasia esculenta L.), sesame seed (Sesamum indicum L.) and bean (Phaseolus vulgaris L.) extracts.

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Ingia / Ingia

The objective of this study was to evaluate the characteristics of kefir beverages made from yam, sesame and bean extracts after fermentation of the extracts with water kefir grains. Formulations were prepared with raw and boiled yams. To the yam extract, sesame and different percentages of white

Effect of cooking on the proximate composition of seven accessions of Colocasia esculenta (L.) Schott tubers growing in South Africa.

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Ingia / Ingia

Colocasia esculenta (L.) Schott (cocoyam) is cultivated mainly for its edible tubers. The effect of cooking the tubers on the proximate composition of seven accessions (UFCe1-UFCe7) of the crop growing in South Africa was investigated. When compared with the uncooked, the ash and crude fibre

The medicinal uses of poi.

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Ingia / Ingia

Poi is a pasty starch made from the cooked, mashed corm of the taro plant (Colocasia esculenta L.). Originating in Asia, this root crop is now found primarily in tropical and subtropical regions and was a major dietary staple in the Pacific islands. We hypothesize that poi has potential use as a

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Herbal & Natural Medicine

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