ASSESSMENT OF THE NUTRITIONAL QUALITY OF BAMBARA GROUNDNUT CONDIMENT (BGNC) AND CONSUMER ACCEPTABILITY OF BGNC IN OKRO SOUP

ASSESSMENT OF THE NUTRITIONAL QUALITY OF BAMBARA GROUNDNUT CONDIMENT (BGNC) AND CONSUMER ACCEPTABILITY OF BGNC IN OKRO SOUP

Food insecurity is a major problem in African countries. Increasing food diversity will improve the availability of food, thereby reducing food insecurity. A dadawa-like product (Bambara groundnut condiment-BGNC) was made from Bambara groundnut. Nutritional composition, protein quality and consumer...

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Библиографические подробности
Главные авторы:	OLANIPEKUN, O.T., AKINLOYE, O.A., UGBAJA, R.N., AFOLABI, T.A., ASHAYE, O.A.
Формат:	Online
Язык:	английский
Опубликовано:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2023
Предметы:	Bambara groundnut, condiment, consumer acceptability, mineral content, protein quality, proximate analyses
Online-ссылка:	https://ija.oauife.edu.ng/index.php/ija/article/view/731
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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