Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)

Microchemical Journal

Volumn 149, Issue , 2019, Pages

  Adebiyi, Janet Adeyinka ^a   Njobeh, Patrick Berka ^a   Kayitesi, Eugenie ^a  

^a UNIVERSITY OF JOHANNESBURG   (South Africa)

Author keywords

Antinutrient; Bambara groundnut; Dawadawa; Nutritional composition; Phenolic composition

Indexed keywords

EID: 85068035097     PISSN: 0026265X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.microc.2019.104034     Document Type: Article

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