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Effect of microwave treatment on cooking time, colour, sensory and nutritional properties of Bambara groundnut (Vigna subterranea).

• Authors : Oyeyinka, Samson A.^1,2 ; Ajisafe, Aishat O.²; Akintayo, Olaide A.²

Subjects: *BAMBARA groundnut; *MICROWAVE cooking; *TREATMENT effectiveness

• Source: Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam. 2020, Vol. 15 Issue 1-2, p11-16. 6p.

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Quality Evaluation of Snacks Produced from Blends of Unripe Plantain, Bambara Groundnut and Turmeric Flour.

• Authors : Adegunwa, M.O.¹ ; Omolaja, N.O.²; Adebowale, A.A.²

Subjects: *SNACK foods; *BAMBARA groundnut; *FOOD quality

• Source: Journal of Food Processing & Preservation. Feb2017, Vol. 41 Issue 1, pn/a-N.PAG. 8p.

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Consumer preference and the technological and nutritional quality of different bean colours.

• Authors : Rosana Kläsener, Greice¹; Dalfollo Ribeiro, Nerinéia¹ ; Renato Casagrande, Cleiton¹

• Source: Acta Scientiarum: Agronomy. 2020, Vol. 42, p1-12. 12p.

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An In Vivo (Gallus gallus) Feeding Trial Demonstrating the Enhanced Iron Bioavailability Properties of the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.).

• Authors : Wiesinger, Jason A.¹; Glahn, Raymond P.¹; Cichy, Karen A.²

Subjects: *BIOAVAILABILITY; *BIOLOGICAL assay; *COLORAFRICA

• Source: Nutrients. Aug2019, Vol. 11 Issue 8, p1768-1768. 1p.

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