Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)

Published 2019 View Full Article

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Title
Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)
Authors
Keywords
Bambara groundnut, Dawadawa, Nutritional composition, Antinutrient, Phenolic composition
Journal
MICROCHEMICAL JOURNAL
Volume 149, Issue -, Pages 104034
Publisher
Elsevier BV
Online
2019-06-23
DOI
10.1016/j.microc.2019.104034

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