Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria. [electronic resource]
Producer: 20150123Description: 309-19 p. digitalISSN:- 1898-9594
- Amino Acids, Essential -- analysis
- Animals
- Cooking
- Dietary Carbohydrates -- analysis
- Dietary Fats -- analysis
- Dietary Fiber -- analysis
- Dietary Proteins -- analysis
- Fatty Acids -- analysis
- Fermentation
- Flour -- analysis
- Food Handling -- methods
- Minerals -- analysis
- Nutritive Value
- Rats
- Rats, Wistar
- Seeds -- chemistry
- Sesamum -- chemistry
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Publication Type: Journal Article
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