Traditional Food Uses of Bambara Groundnut

Author:

Olatunde Sogo J.ORCID,Ogundele Opeolu M.,Oyedokun James,Chinma Chiemela E.,Shittu Taofik A.,Onoja Victor

Publisher

Springer International Publishing

Reference53 articles.

1. Adebiyi JA, Njobeh PB, Kayitesi E (2019) Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna Subterranea). Microchem J 149:1–7

2. Ademiluyi AO, Oboh G (2011) Antioxidant properties of condiment produced from fermented bambara groundnut (Vigna subterranea). J Food Biochem 35:1145–1160

3. Adebayo-Oyetoro AO, Ogundipe OO, Ige OF, Adeyeye SAO (2017) Quality assessment of doughnut prepared from wheat flour enriched with bambara nut flour. Journal of Culinary Science and Technology15, 3:272–283

4. Adumanya OC, Uwakwe AA, Ohiri RC, Odeghe OB, Obi-Adumanya GA, Chukwu MO (2012) The vitamin and mineral contents of “OKPA” prepared with fluted pumpkin and scent leaves. Indian J Med Healthcare 1:50–53

5. Agunbiade SO, Amosu AM, Degun AM, Omeonu PE (2011) The physico-chemical and organoleptic properties of milk fabricated from Glycine max, Vigna subterranea and Sphenostylis stenocarpa. J Chem Pharm Res 3:918–924

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