Nutrient Composition of Raw and Steamed, Green and Purple Sweet Potato Leaf Varieties (Ipomoea batatas)
Authors
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
Chirwa-Moonga,
T , Muzungaile,
T , Siyumbano,
N , Moonga,
H & 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: 10.7275/9ns0-1640
Chirwa-Moonga,
T , Muzungaile,
T , Siyumbano,
N , Moonga,
H & Nyau,
V.
Nutrient Composition of Raw and Steamed, Green and Purple Sweet Potato Leaf Varieties (Ipomoea batatas). Journal of Medicinally Active Plants. 2020 12;
9(4)
:253-261.
doi: 10.7275/9ns0-1640
Chirwa-Moonga,
T Muzungaile,
T Siyumbano,
N Moonga,
H
& Nyau,
V.
(2020, 12 21). 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: 10.7275/9ns0-1640
