Micro-mineral concentrations in fresh vegetable leaf in Northern Ghana

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DC Field	Value	Language
dc.contributor.author	Glover-Amengor, M.	-
dc.contributor.author	Ofori, H.	-
dc.contributor.author	Larbi, A.	-
dc.contributor.author	Hoeschle-Zeledon, I.	-
dc.date.accessioned	2018-02-23T10:41:53Z	-
dc.date.available	2018-02-23T10:41:53Z	-
dc.date.issued	2014	-
dc.identifier.citation	Poster presented at the African Nutrition and Epidemiology Conference, Accra, Ghana, 21-25 July	en_US
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/1202	-
dc.description.abstract	The levels of Cu, Fe,Mn, and Zn in fifteen selected leafy vegetables were determined using atomic absorption spectrophotometry. The maximum and minimum concentration of Cu, Fe, Mn and Zn determined in the leafy vegetables presented as means ± standard deviation was 2.44 ± 0.07 -1.32 ±0.04 ;85. 74 ± 6.68 - 23.47 ± 2.54; 21.28 ± 1.62-2 . 39±0 .09;9.38 ±1.31 -0.69±0.09mg/Kg respectively. The order of mineral levels in terms of magnitude was Fe>Mn>Zn>Cu. There were variations in the mineral content of the leafy vegetables analysed	en_US
dc.language.iso	en	en_US
dc.subject	Leafy vegetables	en_US
dc.subject	Minerals	en_US
dc.subject	Copper	en_US
dc.subject	Iron	en_US
dc.subject	Manganese	en_US
dc.subject	Zinc	en_US
dc.subject	Ghana	en_US
dc.title	Micro-mineral concentrations in fresh vegetable leaf in Northern Ghana	en_US
dc.type	Other	en_US
Appears in Collections:	Food Research Institute

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