Aremu .
Department of Chemistry, Nasarawa State University, PMB 1022, Keffi, Nigeria
M. Olaleke
Department of Chemistry, Nasarawa State University, PMB 1022, Keffi, Nigeria
Olaofe
Department of Chemistry, Nasarawa State University, PMB 1022, Keffi, Nigeria
Olorunfemi
Department of Chemistry, University of Ado-Ekiti, PMB 5363, Ado-Ekiti, Nigeria
Akintayo
Department of Chemistry, Nasarawa State University, PMB 1022, Keffi, Nigeria
T. Emmanuel
Department of Chemistry, University of Ado-Ekiti, PMB 5363, Ado-Ekiti, Nigeria
How to cite this article
Aremu ., M. Olaleke, Olaofe, Olorunfemi, Akintayo and T. Emmanuel, 2006. A Comparative Study on the Chemical and Amino
Acid Composition of Some Nigerian Under-Utilized Legume Flours. Pakistan Journal of Nutrition, 5: 34-38.
DOI: 10.3923/pjn.2006.34.38
URL: https://scialert.net/abstract/?doi=pjn.2006.34.38
DOI: 10.3923/pjn.2006.34.38
URL: https://scialert.net/abstract/?doi=pjn.2006.34.38
HIRA KHALID Reply
its really a piece of very intersting,detail work exploring the benefits of natural materials specially legumes