Improving Nutritive Value of Fermented Cereal Porridge ‘Ogi’ by Fortifying with Bambara Nut-Reference-Cited by-同舟云学术

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Improving Nutritive Value of Fermented Cereal Porridge ‘Ogi’ by Fortifying with Bambara Nut

Published:2018-05-25 Issue:1 Volume:10 Page:51-57
ISSN:1847-3466
Container-title:Croatian Journal of Food Science and Technology
language:
Short-container-title:Croat. J. Food Sci. Technol.

Author:

AFOLABI FEMI, ,AROTUPIN DANIEL JUWON,ALABI MUTIU ADEWUNMI,OJO OLUWAFEMI TEMITOPE,OLOWOKERE TEMITOPE, , , ,

Publisher

Faculty of Food Technology Osijek

Subject

General Earth and Planetary Sciences,General Environmental Science

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Consumer acceptability, metabolite profile analysis and storage stability of sorghum‐Bambara groundnut mahewu;International Journal of Food Science & Technology;2024-01-10

2. Enhancement of nutritional, antioxidant and potential antidiabetic properties of fermented maize flour by partial substitution with Curculigo pilosa and sensory attributes of its gruel;JSFA reports;2023-01-27

3. Bambara groundnut (Vigna subterranea (L.) Verdc.);Neglected and Underutilized Crops;2023

4. Isolation, identification and characterization of predominant microorganisms in Swazi traditional fermented porridge (incwancwa) and optimization of fermentation conditions;CyTA - Journal of Food;2022-12-09

5. Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition;Frontiers in Nutrition;2020-12-10

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