1. Effect of processing on the chemical, pasting and antinutritional composition of bambara nut (Vigna subterranea L. Verde) flour;Abiodun;Adv. J. Food Sci. Technol.,2011
2. Protein isolates from bambara groundnut (Voandzeia subterranean L.): chemical characterization and functional properties;Adebowale;Int. J. Food Prop.,2011
3. Effect of processing methods on antinutrients and oligosaccharides contents and protein digestibility of the flours of two newly developed bambara groundnut cultivars;Adeleke;Int. Food Res. J.,2017
4. Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut (Vigna subterrenea L.) cultivars;Adeleke;Food Sci. Nutr.,2018
5. Lipid composition of Testa, dehulled seed and whole seed of bambara groundnut (Vigna subterranea L. verdc);Adeyeye;Curr. Adv. Plant Sci. Res.,2015