Effect of Boiling Soaking and Wet Milling Processes on Thiamin, Riboflavin and Niacin Content of some Nigerian Foods

Although a few investigators have reported losses In thlamin and riboflavin in cowpeas and rice during cooking, there has been little information on the retention of thiamin (vitamin B₁), riboflavin (vitamin B₂) and niacin (vitamin B₃) during household boiling of the predominant staples such as rice, cassava, potatoes and yam.