Microbiological, nutritional and sensory evaluation of snack bars developed using Bambara groundnut (Vigna subterranean L.) and maize (Zea mays)-Reference-Cited by-同舟云学术

Microbiological, nutritional and sensory evaluation of snack bars developed using Bambara groundnut (Vigna subterranean L.) and maize (Zea mays)

Published:2022-01-31 Issue:1 Volume:16 Page:8-23
ISSN:1996-0808
Container-title:African Journal of Microbiology Research
language:
Short-container-title:Afr. J. Microbiol. Res.

Author:

Ihuoma Ahaotu,Marvellous Okechukwu Ichendu,Ndukwe Maduka

Publisher

Academic Journals

Subject

Infectious Diseases,Plant Science,Microbiology

Link

https://academicjournals.org/journal/AJMR/article-full-text-pdf/3434BED68469

Reference71 articles.

1. Adeniyi OO, Ariwoola OS (2019). Comparative proximate composition of maize (Zea mays L.) varieties grown in south-western Nigeria. International Annals of Science 7(1):1-5.

2. Ahaotu I, Eze O, Maduka N (2021). Quality assessment of corn-breadfruit-date flour and sensory evaluation of chin-chin prepared using the composite flour. Advances in Biotechnology and Microbiology 16(3):36-53.

3. Ajibola A, Chamunorwa JP, Erlwanger KH (2012). Nutraceutical values of natural honey and its contribution to human health and wealth. Nutrition and Metabolism 9(61):1-12.

4. Anhwange BA, Atoo GH (2015). Proximate composition of indigenous Bambara nuts (Vigna subterranean (L.) Verdc). SCSR Journal of Pure and Applied Sciences 2(1):11-16.

5. Association of Analytical Chemists (AOAC) (1995). Official Methods of Analysis. Washington: Association of Analytical Chemists.

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