Table of Contents
Journal of Food Processing
Volume 2014 (2014), Article ID 472129, 9 pages
http://dx.doi.org/10.1155/2014/472129
Research Article

Effects of Processing (Boiling and Roasting) on the Nutritional and Antinutritional Properties of Bambara Groundnuts (Vigna subterranea [L.] Verdc.) from Southern Kaduna, Nigeria

1Department of Biochemistry, Ahmadu Bello University, Zaria 810001, Kaduna, Nigeria
2Nigerian Institute of Leather and Science Technology (NILEST), Zaria 810001, Kaduna, Nigeria

Received 14 May 2014; Accepted 23 August 2014; Published 25 September 2014

Academic Editor: Raquel P. Guiné

Copyright © 2014 Uche Samuel Ndidi et al. 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

Uche Samuel Ndidi, Charity Unekwuojo Ndidi, Idowu Asegame Aimola, Obed Yakubu Bassa, Mary Mankilik, and Zainab Adamu, “Effects of Processing (Boiling and Roasting) on the Nutritional and Antinutritional Properties of Bambara Groundnuts (Vigna subterranea [L.] Verdc.) from Southern Kaduna, Nigeria,” Journal of Food Processing, vol. 2014, Article ID 472129, 9 pages, 2014. doi:10.1155/2014/472129