id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ffhd-131	Walingo, Mary K.; Habwe, Florence O.	Using Food Grade Lye “omushelekha” in the Formulation of Health Products from Commonly Consumed African Indigenous Vegetables and Vegetable Combinations	2011		.htm	text/html	715	23	39	Iron content was high in the Solanum scabrum (281.1mg/100g), and Crotolaria occloreuca (110/100g), Amaranthus blitum (108mg/100g) boiled-fried with lye. This could be attributed different nutrient-nutrient interactions between different vegetables combinations.	cache/ffhd-131.htm	txt/ffhd-131.txt