Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends
Chinma, Chiemela Enyinnaya, Ibrahim, Patricia Ayuba, Adedeji, Olajide Emmanuel, Ezeocha, Vanessa Chinelo, Ohuoba, Elizabeth Ugbede, Kolo, Salamatu Ibrahim, Abdulrahman, Ruhaimat, Ogochukwu Anumba, Nonyelum Laurentia, Adebo, Janet Adeyinka, Adebo, Oluwafemi Ayodeji
Published in Heliyon (01.10.2022)
Published in Heliyon (01.10.2022)
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Journal Article
Physicochemical, nutritional, and sensory properties of chips produced from germinated African yam bean (Sphenostylis stenocarpa)
Chinma, Chiemela Enyinnaya, Adedeji, Olajide Emmanuel, Etim, Imaobong Idorenyin, Aniaka, Gladys Ifeyinwa, Mathew, Ende Oko, Ekeh, Uzochukwuamaka Blessing, Anumba, Nonyelum Laurentia
Published in Food science & technology (01.01.2021)
Published in Food science & technology (01.01.2021)
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Journal Article
Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread
Chinma, Chiemela Enyinnaya, Ezeocha, Vanessa Chinelo, Adedeji, Olajide Emmanuel, Ayo‐Omogie, Helen Nwakego, Oganah‐Ikujenyo, Beatrice Chinyem, Anumba, Nonyelum Laurentia, Enimola, Gloria Emiola, Adegoke, Deborah Oyindamola, Alhassan, Ramatu, Adebo, Oluwafemi Ayodeji
Published in Journal of food science (01.06.2023)
Published in Journal of food science (01.06.2023)
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Journal Article