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Tag Archives: vegetables

Presentation 2: Nutritional value and acceptability of lactic acid fermented sweetpotato leaves utilized as vegetables

Sweetpotato leaves are good sources of vitamins A and C, protein, iron and zinc. However, they are perishable and only acceptable to a few users in Kenya unlike other countries such as Liberia and Sierra Leone where they are generally consumed. Lactic acid fermentation that is known to enhance nutrient …

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