Nutritional and antioxidant potential of rice flour enriched with kersting’s groundnut (Kerstingiella geocarpa) and lemon pomace
This study was designed to enhance the nutritional quality, antioxidant properties and product utilization potentials of locally produced ‘Igbemo’ rice flour by adding Kersting’s groundnut and lemon pomace. Kersting’s groundnut is an underutilized legume while...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2019-04-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/420 |
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