Výsledky vyhledávání - "Nwakife, N. C."

Nutritional Assessment of Fermented and Roasted Tamarindus indica Seeds from Lapai, Nigeria

Autor: Musah, M., Mathew, J. T., Azeh, Y., Nwakife, N. C., Abdulhamid, Z., Mohammed, A.

Publikováno v: Journal of Agriculture and Food Sciences; Vol. 20 No. 1 (2022); 45-59

This work studied the proximate, mineral and phytochemical content of fermented and roasted Tamarind (Tamarindus indica) seed nuts, using standard analytical methods. The seeds were divided into two; one portion was roasted at temperature 85 - 100 oC

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62b7d3c13b709fa7cf3fd98fd5087ccb
https://doi.org/10.4314/jafs.v20i1.5

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