Determination of boron, fat, gross heat of combustion and protein of gabi-starch

• المؤلف الرئيسي: Valderrama, Ma. Patricia I.
• التنسيق: text
• اللغة: English
• منشور في: Animo Repository 1987
• الموضوعات: Root crops; Food crops; Starch; Chemistry
• الوصول للمادة أونلاين: https://animorepository.dlsu.edu.ph/etd_bachelors/2970
• المؤسسة: De La Salle University

In this study, starch was extracted from two varieties of taro: namely, gabi Makati (Alocasia machorchiza) and San Fernando gabi (Alocasia hemorphylla). Both varieties yielded a considerable amount of starch. The protein content of taro was determined using the Kjeldahl method. It was found out that...