Bioactive components in Bambara groundnut (Vigna subterraenea (L.) Verdc) as a potential source of nutraceutical ingredients

Author:

Okafor Jane N.C.ORCID,Jideani Victoria A.ORCID,Meyer Mervin,Le Roes-Hill Marilize

Funder

National Research Foundation

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference149 articles.

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. Attenuation of oxidative stress and hepatic damage by some fermented tropical legume condiment diets in streptozotocin–induced diabetes in rats;Ademiluyi;Asian Pac. J. Trop. Dis.,2012

3. Effect of fermented legume seeds on some key enzymes relevant to erectile dysfunction in vitro;Ademiluyi;J. Food Biochem.,2017

4. Dietary supplementation with fermented legumes modulate hyperglycemia and acetylcholinesterase activities in Streptozotocin-induced diabetes;Ademiluyi;Pathophysiology,2015

5. Food properties of hull, dehulled and whole seed samples of Bambara groundnut (Vigna subterranea L. Verdc);Adeyeye;Glob. J. Sci. Front. Res. (GJSFR),2013

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