Search Results for: Manioc with high starch
analyse for physicochemical properties of meat and nut water, sodium (na), moisture %, ash %, calcium (ca), iron (fe), magnesium (mg), cobalt (co), potassium (k), ph, volatile matters, caloric value (cv) and total dissolved solids (tds). the chemical analysis of meat (mature & immature stage) showed high
percentage of mg and na in study varieties. however, it was apparent that major portion of stored ca, mg, and na were lodged in the nut water. the nutrients na, k and ca were high or less evenly distributed in the kernel and water, whereas there was nutrient a comparatively greater concentration of...
http://www.pakbs.org/pjbot/PDFs/43(1)/PJB43(1)357.pdf