The Potential of Bambara Groundnut for Use in Complementary Feeding

Author:

Oyeyinka Adewumi T.,Obilana Anthony O.,Siwela Muthulisi

Publisher

Springer International Publishing

Reference83 articles.

1. Addis G, Singh V, Vishwas P, Srivastava A, Gowda L, Asha M, Bhattacharya S (2013) Development and functional properties of low-cost complementary food. Afr J Food Sci 7:274–284

2. Adedokun II, Onyeneke EN, Nwokeke BC, Obiloma A, Ogbonna PC (2017) Proximate composition and sensory properties of meat analogue from blends of plant protein sources of Bambara nut and African breadfruit seeds. Nigerian J Agric Food Environ 13:198–202

3. Adeleke OR, Adiamo OQ, Fawale OS, Olamiti G (2017) Effect of processing methods on antinutrients and oligosaccharides contents and protein digestibility of the flours of two newly developed Bambara groundnut cultivars. Int Food Res J 24:1948–1955

4. Afoakwa EO, Budu AS, Merson AB (2007) Response surface methodology for studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts (Voandzei subterranea) during canning. Int J Food Sci Nutr 58:270–281

5. Agu HO, Ezeh GC, Jideani AIO (2014) Quality assessment of acha-based biscuit improved with bambara nut and unripe plantain. Afr J Food Sci 8:278–286

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