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EFFECT OF PR0CESSING

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THE EFFECT OF PROCESSING ON THE NUTRIENT AND ANTI-NUTRIENT CONSTITUENTS OF TWO SPECIES OF POTATOES: SOLANUM TUBEROSUM AND IPOMEA BATATAS

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ABSTRACT Effect of two cooking methods (boiling and frying) on the nutrients and anti-nutrients of Irish potato and two varieties of Sweet potatoes (white flesh (Wf) and orange flesh (Of)) were …

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