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Nutritional quality and acceptability of Buddleja saligna herbal tea

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

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ANTIOXIDANT PROPERTIES OF CONDIMENT PRODUCED FROM FERMENTED BAMBARA GROUNDNUT (VIGNA SUBTERRANEA L. VERDC)

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Assessment of the medicinal potentials of the methanol extracts of the leaves and stems of Buddleja saligna

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Comparison of nutritional composition and anti‐nutrient status of fermented, germinated and roasted bambara groundnut seeds (vigna subterranea)

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

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Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes

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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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Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinumL.), peas (Pisum sativumL.) and soybeans (Glycine max), and their quantitative changes during processing

(2008) Hwa Han et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physical properties of bambara groundnuts from Botswana

(2008) S.M. Mpotokwane et al.   JOURNAL OF FOOD ENGINEERING

Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds

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Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.)

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