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Effect of
processing methods on the
antinutrient reduction of
Bambara groundnut: A review.
Evaluation
of the anti-nutritional
properties and amino acid
profile of soaked and germinated
Kpaakpa (Hildegardia barteri)
seed flour using response
surface methodology.
Mineral
bioavailability and chemical
composition of cereal-based
complementary food.
Proximate
composition, physical and
sensory properties of biscuits
produced from blends of maize (Zea
mays) and tigernut (Cyperus
esculentus) flour.
Comparative study on the
nutrient composition and
functional properties of flours
from four underutilized banana
cultivars grown in Akwa Ibom
State, Nigeria.
Roasted
barley addition to coffee:
detection of the adulterant
barley using ultraviolet and
infrared spectroscopy.
Nutrient
composition and sensory
properties of wheat-African
bread fruit composite flour
cookies.
Proximate
composition micronutrient and
sensory properties of
complementary food formulated
from fermented maize, soybeans
and carrot flours.
Review
study on lactoferrin: A
multifunctional protein.
Chemical
composition and functional
properties of Sorghum-African
yam bean flour blends.