Nutrient Composition of Raw and Steamed, Green and Purple Sweet Potato Leaf Varieties (Ipomoea batatas)
- Taonga Chirwa-Moonga (University of Zambia, School of Agricultural Sciences, Department of Plant Sciences, Lusaka Zambia; Wageningen University, Laboratory of Genetics, Wageningen, Netherlands.)
- Toose Muzungaile (University of Zambia, School of Agricultural Sciences, Department of Food Science and Nutrition)
- Neleya Siyumbano (1University of Zambia, School of Agricultural Sciences, Department of Food Science and Nutrition)
- Himoonga Bernard Moonga (University of Zambia, School of Agricultural Sciences, Department of Food Science and Nutrition)
- Vincent Nyau (University of Zambia, School of Agricultural Sciences, Department of Food Science and Nutrition)
How to Cite:
Chirwa-Moonga, T., Muzungaile, T., Siyumbano, N., Moonga, H. B. & Nyau, V., (2020) “Nutrient Composition of Raw and Steamed, Green and Purple Sweet Potato Leaf Varieties (Ipomoea batatas)”, Journal of Medicinally Active Plants 9(4), 253-261. doi: https://doi.org/10.7275/9ns0-1640
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