Studies on levels of oxalic acid and phytic acid in traditional foods of northern Nigerians

Abstract

The contents of total phytate, total oxalate and water-soluble oxalate were measured in N. Nigerian foods and their ingredients, including grain of millet [Pennisetum americanum], maize, sorghum and rice, tubers of cassava, potato and sweet potato and seeds of groundnut, cowpea and soyabean.