Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source

Author:

Mubaiwa JulietORCID,Fogliano Vincenzo,Chidewe Cathrine,Linnemann Anita R.

Funder

NFP

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference83 articles.

1. Traditional science of seed and crop yield preservation: exploring the contributions of women to indigenous knowledge systems in Zimbabwe;W Matsa,2013

2. Bambara Nut: A Review Of Utilisation, Market Potential And Crop Improvement;RJ Hillocks;African Crop Science Journal,2011

3. Dissemination of Improved Bambara Processing Technologies Through a New Coalition Arrangement to Enhance Rural Livelihoods in Northern Ghana;WA Plahar,2004

4. Advantages and limitations of the protein digestibility-corrected amino acid score (PDCAAS) as a method for evaluating protein quality in human diets;G Schaafsma;British Journal of Nutrition,2012

5. The Effect of Soil Moisture on the Proximate Composition of Bambara Groundnut (Vigna subterranea (L) Verdc);SH Brough;J Sci Food Agric,1992

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