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1Bambara groundnut 1antioxidant capacity 1mango kernel 1njangsa seed 1particle size distribution 1physicochemical properties 1pigments 1surface morphology 1textural and sensorial characteristics 1total phenolics

1Isah, Shehu 1Nguyen, Anh T. L. 1Tawiah, Nii Adjetey

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1Bambara groundnut 1antioxidant capacity 1mango kernel 1njangsa seed 1particle size distribution 1physicochemical properties 1pigments 1surface morphology 1textural and sensorial characteristics 1total phenolics

1Isah, Shehu 1Nguyen, Anh T. L. 1Tawiah, Nii Adjetey

Title
Creator
Date

Pre‐processing treatments improved the physicochemical properties of Bambara groundnut flours and preference of formulated cake

- Isah, Shehu, Akanbi, Taiwo O., Aryee, Alberta N. A.

Creator: Isah, Shehu , Akanbi, Taiwo O. , Aryee, Alberta N. A.
Resource Type: journal article
Date: 2022

Valorization of seed and kernel marcs and evaluation of their antioxidant potential

- Nguyen, Anh T. L., Akanbi, Taiwo O., Tawiah, Nii Adjetey, Aryee, Alberta N. A.

Creator: Nguyen, Anh T. L. , Akanbi, Taiwo O. , Tawiah, Nii Adjetey , Aryee, Alberta N. A.
Resource Type: journal article
Date: 2022

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