Food and Nutrition Sciences
Vol.4 No.1(2013), Paper ID 27351, 8
pages
DOI:10.4236/fns.2013.41014
Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (Dioscorea rotundata) and Bambara Groundnut (Vigna subterranean) Blends
O. B. Oluwole, S. O. Awonorin, F. Henshaw, G. N. Elemo, O. A. T. Ebuehi
Food and Analytical Services Department, Federal Institute of Industrial Research, Oshodi, Nigeria
Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
Food and Analytical Services Department, Federal Institute of Industrial Research, Oshodi, Nigeria
Department of Biochemistry, University of Lagos, Lagos, Nigeria.
Copyright © 2013 O. B. Oluwole, S. O. Awonorin, F. Henshaw, G. N. Elemo, O. A. T. Ebuehi 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
O. Oluwole, S. Awonorin, F. Henshaw, G. Elemo and O. Ebuehi, "Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (
Dioscorea rotundata) and Bambara Groundnut (
Vigna subterranean) Blends,"
Food and Nutrition Sciences, Vol. 4 No. 1, 2013, pp. 100-107. doi:
10.4236/fns.2013.41014.