Full title- In vitro digestibility, amino acid profile and antioxidant activity of cooked Bambara groundnut grain

Author:

Oyeyinka Adewumi Toyin,Pillay Kirthee,Siwela Muthulisi

Funder

Valley Trust Foundation

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference67 articles.

1. Effect of soaking pre-treatments on nutritional composition and functional properties of Bambara groundnut (Vigna subterranea) flour;Adebowale,2011

2. Assessment of the medicinal potentials of the methanol extracts of the leaves and stems of Buddleja saligna;Adedapo;BMC Complementary and Alternative Medicine,2009

3. Determination of nutritional and anti-nutrient content of Vitis vinifera (grapes) grown in Bomo (area C) Zaria, Nigeria;Aina;Advance Journal of Food Science and Technology,2012

4. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods;Alajaji;Journal of Food Composition and Analysis,2006

5. Antioxidant activity of crude tannins of canola and rapeseed hulls;Amarowicz;Journal of the American Oil Chemists Society,2000

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