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.

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