Table of Contents
Journal of Food Processing
Volume 2014 (2014), Article ID 418380, 4 pages
http://dx.doi.org/10.1155/2014/418380
Research Article

Effect of Thermal Processing on the Nutritional, Antinutritional, and Antioxidant Properties of Tetracarpidium conophorum (African Walnut)

Department of Food Technology, Federal Polytechnic Ado Ekiti, Ado Ekiti 360231, Ekiti State, Nigeria

Received 29 May 2014; Revised 11 October 2014; Accepted 11 October 2014; Published 9 November 2014

Academic Editor: Franco P. Pedreschi

Copyright © 2014 S. Olanrewaju Arinola and Kunle Adesina. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

S. Olanrewaju Arinola and Kunle Adesina, “Effect of Thermal Processing on the Nutritional, Antinutritional, and Antioxidant Properties of Tetracarpidium conophorum (African Walnut),” Journal of Food Processing, vol. 2014, Article ID 418380, 4 pages, 2014. doi:10.1155/2014/418380