Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut

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The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation

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Physicochemical characteristics of Bambara groundnut dietary fibres extracted using wet milling

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Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution

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The health benefits of sweet lupin seed flours and isolated proteins

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Enhanced action of apigenin and naringenin combination on estrogen receptor activation in non-malignant colonocytes: implications on sorghum-derived phytoestrogens

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Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

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Effect of phytate reduction of sorghum, through genetic modification, on iron and zinc availability as assessed by an in vitro dialysability bioaccessibility assay, Caco-2 cell uptake assay, and suckling rat pup absorption model

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Effects of Treatments on the Antinutritional Factors and Functional Properties of Bambara Groundnut (Voandzeia subterranea) Flour

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Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process

(2013) Adeoluwa I. Adetunji et al.   JOURNAL OF THE INSTITUTE OF BREWING

Effect of fermentation on the nutritive value of maize

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Sorghum Phenolics Demonstrate Estrogenic Action and Induce Apoptosis in Nonmalignant Colonocytes

(2012) Liyi Yang et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Interactions between tannins and proteins isolated from broad bean seeds (Vicia faba Major) yield soluble and non-soluble complexes

(2011) Agnieszka Kosińska et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges

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Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges

(2011) Johanita Kruger et al.   FOOD CHEMISTRY

Effects of bambara groundnut (Vigna subterranea) variety and processing on the quality and consumer appeal for its products

(2009) Christina Antwiwaa Nti   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Sorghum 3-Deoxyanthocyanins Possess Strong Phase II Enzyme Inducer Activity and Cancer Cell Growth Inhibition Properties

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Chemical composition and functional properties of raw and roasted Nigerian benniseed (Sesamum indicum) and bambara groundnut (Vigna subterranean)

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