The chemical composition of four legumes consumed in Botswana

Journal of Food Composition and Analysis

Volumn 11, Issue 4, 1998, Pages 329-332

  Amarteifio, J O ^a   Moholo, D ^a  

^a BOTSWANA COLLEGE OF AGRICULTURE   (Botswana)

Author keywords

Botswana; Legumes; Minerals; Proximate analysis

Indexed keywords

EID: 11544253775     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.1998.0595     Document Type: Article

References (9)

1. Amarteifio, J. O., Sawula, G., and Gibbons, M. R. D. (1997). Composition of four landraces of Bambara groundnuts in Botswana. Trop. Sci. 37, 143-145.
2. Association of Official Analytical Chemists (AOAC) (1996). Official Methods of Analysis. 16th Ed. Washington, DC.
3. Duke, J. A. (1983). Handbook of Legumes of World Economic Importance. Plenum, New York.
4. Engels, E. (1984). Morama. Bull. Agric. Res Botswana 2, 93-97.
5. Kay, D. E. (1979). Food Legumes Crop Product Digest No. 3. Tropical Products Institute, London.
6. National Academy of Sciences (1979). Tropical Legumes Resources for the Future. Natl. Acad. Press, Washington DC.
7. Nwokolo, E. (1996). Bambara groundnut (Vigna subterranea). In Legumes and Oilseeds in Nutrition. (E. Nwokolo and J. Smartt, Eds), pp. 216-221. Chapman & Hall, London.
8. Purseglove, J. W. (1977). Tropical Crops Dicotyledons, Vol. 1. Longmans, Green, London.
9. United Nations Food and Agriculture Organisation (FAO) (1982). Legumes in Human Nutrition. FAOfoodand nutrition paper No. 20. Rome, Italy.