J. U. Anyika
Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, P.M.B. 7267, Umuahia, Abia State, Nigeria
Obizoba I. C.
Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria
J. U. Nwamarah
Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria
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How to cite this article
J. U. Anyika, Obizoba I. C. and J. U. Nwamarah, 2009. Effect of Processing on the Protein Quality of African Yambean and Bambara Groundnut Supplemented with Sorghum or Crayfish in Rats. Pakistan Journal of Nutrition, 8: 1623-1628.
DOI: 10.3923/pjn.2009.1623.1628
URL: https://scialert.net/abstract/?doi=pjn.2009.1623.1628
DOI: 10.3923/pjn.2009.1623.1628
URL: https://scialert.net/abstract/?doi=pjn.2009.1623.1628