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