Some nutritional attributes of bambara groundnut as influenced by domestic processing
Bambara groundnut (Vigna subterranean) seeds were subjected to soaking in distilled water for 14 hours. In order to perform complete processing, the seeds were cooked until soft. The effect of soaking and/or cooking of the seeds on chemical composition, total energy, antinutritional factors, protein...
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International Food Research Journal, Universiti Putra Malaysia
2013
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=73741 |