Composition of selected foods from West Africa
| dc.creator | Stadlmayr, B.;Charrondiere, U.R.;Addy, P.;Samb, B.;Enujiugha, V.N.;Bayili, R.G.;Fagbohoun, E.G.;Smit, I.F.;Thiam, I.;Burlingame, B. | |
| dc.date | 2023-04-27T11:58:00Z | |
| dc.date | 2023-04-27T11:58:00Z | |
| dc.date | 2010 | |
| dc.date | 2018-01-10T01:07:50.0000000Z | |
| dc.date.accessioned | 2026-06-27T22:12:04Z | |
| dc.description | The present work is a food composition table for West African Traditional Foods. These data represent the average values of the collected compositional data and is a subset of the archival database that was compiled from March to August 2010 from 7 countries (Benin, Burkina Faso, Ghana, Guinea, Niger, Nigeria and Senegal). Data sources included scientific papers, theses, university reports, as well as food composition databases. These data were supplemented by other sources of food composition d ata to complete the missing values, especially minerals and vitamins. It was intended to have no missing values but for some vitamins, especially vitamin A and E, data were not available and no sources were found from which to derive reliable data. In these cases, they were left blank. | |
| dc.format | 54 p. : tables | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/I1755E | |
| dc.identifier | http://www.fao.org/3/a-i1755e.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/245910 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.title | Composition of selected foods from West Africa | |
| dc.title | Composition of selected foods from West Africa | |
| dc.type | Book (stand-alone) |