Effect of fermentation on the nutritional quality and functional properties of infant food formulations prepared from bambarra-groundnut, fluted-pumkin and millet seeds-Reference-Cited by-同舟云学术

Effect of fermentation on the nutritional quality and functional properties of infant food formulations prepared from bambarra-groundnut, fluted-pumkin and millet seeds

Published:1993-11 Issue:3 Volume:44 Page:267-276
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Ezeji C.,Ojimelukwe P. C.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF01088322.pdf

Reference10 articles.

1. Akinrele IA, Adeyinka O, Edward C, Olatunji FO, Dina JA, and Koleojo AO (1970) The development and production of soy-ogi. Fed Inst Ind Res Paper No. 42. Lagos, Nigeria.

2. AOAC (1984) Official methods of analysis. 14th edition Association of official analytical chemists, Arlington Virginia, USA.

3. Cooke RD, Twiddy DR and Reilly PJA (1987) Lactic acid fermentation as a low cost means of food preservation in tropical countries. FEMS Microbiol Rev 46: 369?379.

4. FAO/WHO (1970) Protein advisory group of the united nations. Statement No. 9. Amino acid fortification, FAO/WHO/UNICEF. New York.

5. Harriet M (1982) Nutrition and Elementary Science. Federic Wame, ed., London, pp. 127?129.

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