HIGHLIGHTS
- who: Lamrot W Mariam and collaborators from the Department of Horticulture, Mizan Tepi University, Ethiopia have published the Article: Effects of Taro Varieties and Blending Ratios on Proximate Compositions and Anti-Nutritional Factors of Taro (Colocasia esculenta) -Wheat (Aestium triticium) Composite Bread, in the Journal: (JOURNAL)
- what: This experiment was conducted to explore the effects of taro varieties and blending ratios on proximate compositions anti-nutritional factors and sensory qualities of taro-wheat composite bread. In general, the Oxalate content recorded in this study had higher values than the values of raw taro (156.33 . . .
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