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2. The chemical composition of four legumes consumed in Botswana;Amarteifio;Journal of food composition and analysis,1998
3. AOAC Official Method 2001.11 “Protein (Crude) in Animal Feed, Forage (Plant Tissue), Grain and Oilseeds”, 991.43 “Total, Soluble, and Insoluble Dietary Fiber in Foods” (First Action 1991);AOAC,2007
4. Vitamin E: non-antioxidant roles;Azzi;Progress in Lipid Research,2000
5. Food Chemistry;Belitz,2004