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Effect of Thermal Processing on the In Vitro Bioavailability of Minerals and Anti-Nutritional Factors in Indian Almond (Terminalia catappa) Nut Cover

Effect of Thermal Processing on the In Vitro Bioavailability of Minerals and Anti-Nutritional Factors in Indian Almond (Terminalia catappa) Nut

Tropical Agricultural Research
Volume 33 (2022): Issue 4
By: ,  ,  ,  ,   and    
Open Access
|Oct 2022
Authors

Authors

G. M. Saibu

gbemisola.saibu@lasu.edu.ng

Lagos State University, Lagos

O. B. Adu

oluwatosin.adu@lasu.edu.ng

Lagos State University, Lagos

O. O. Ogunrinola

oluwatosin.adu@lasu.edu.ng

Lagos State University, Lagos

S. O. Ogun

sedotenogun@gmail.com

Lagos State University, Lagos

G. A. Adeyemo

adesegun.adeyemo@lasu.edu.ng

Lagos State University, Lagos

O. O. Oguntibeju

oguntibejuo@cput.ac.za

Cape Peninsula University of Technology, Bellville Campus
DOI: https://doi.org/10.4038/tar.v33i4.8483 | Journal eISSN: 2706-0233
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Language: English
Page range: 330 - 338
Published on: Oct 1, 2022
Published by: Postgraduate Institute of Agriculture (PGIA)
In partnership with: Paradigm Publishing Services
Keywords:
Anti-nutrients,
Bioavailability,
Digestibility,
Minerals,
Processing

© 2022 G. M. Saibu, O. B. Adu, O. O. Ogunrinola, S. O. Ogun, G. A. Adeyemo, O. O. Oguntibeju, published by Postgraduate Institute of Agriculture (PGIA)
This work is licensed under the Creative Commons License.

Volume 33 (2022): Issue 4
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