Evaluation of mineral content and functional properties of fermented maize flour blended with bambara groundnut (Vigna subterranean L)

T. I. Mbata; M. J. Ikenebomeh; S. Ezeibe

doi:10.5897/AJFS.9000128

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 976

Full Length Research Paper

Evaluation of mineral content and functional properties of fermented maize flour blended with bambara groundnut (Vigna subterranean L)

T. I. Mbata1, 3*, M. J. Ikenebomeh2 and S. Ezeibe3

1Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Nigeria. 2Department of Microbiology, University of Benin, Benin City, Nigeria. 3Department of Microbiology, Federal Polytechnic, Nekede, Owerri, Nigeria.
Email: [email protected]

Article Number - 1B6280520208
Vol.3(4), pp. 107-112 , April 2009
https://doi.org/10.5897/AJFS.9000128

Accepted: 10 February 2009
Published: 30 April 2009

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

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African Journal of Food Science

Evaluation of mineral content and functional properties of fermented maize flour blended with bambara groundnut (Vigna subterranean L)

T. I. Mbata1, 3*, M. J. Ikenebomeh2 and S. Ezeibe3

African Journal of
Food Science