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  1. Pakistan Journal of Nutrition
  2. Vol 2 (5), 2003
  3. 320-323
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Pakistan Journal of Nutrition

Year: 2003 | Volume: 2 | Issue: 5 | Page No.: 320-323
DOI: 10.3923/pjn.2003.320.323

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Authors


Victor N. Enujiugha


Keywords


  • Oil bean seeds
  • fermentation
  • chemical composition
  • fatty and organic acids
Research Article

Nutrient Changes During the Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds

Victor N. Enujiugha
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Citation to this article as recorded by ASCI logo

Alinnor, I.J. and R. Oze, 2011. Chemical evaluation of the nutritive value of Pentaclethra macrophylla benth (African oil bean) seeds. Pak. J. Nutr., 10: 355-359.
CrossRefDirect Link

Aremu, M.O., B.G. Osinfade, S.K. Basu and B.E. Ablaku, 2011. Development and nutritional quality evaluation of Kersting's groundnut-ogi for African weaning diet. Am. J. Food Technol., 6: 1021-1033.
CrossRefDirect Link

Ogueke, C.C., J.N. Nwosu, C.I. Owuamanam and J.N. Iwouno, 2010. Ugba, the fermented african oilbean seeds; its production, chemical composition, preservation, safety and health benefits. Pak. J. Biol. Sci., 13: 489-496.
CrossRefDirect Link

How to cite this article

Victor N. Enujiugha , 2003. Nutrient Changes During the Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds. Pakistan Journal of Nutrition, 2: 320-323.

DOI: 10.3923/pjn.2003.320.323

URL: https://scialert.net/abstract/?doi=pjn.2003.320.323

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