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Article Title
Boiling Duration Affects the Nutritional, Phytochemical and Functional Properties of Ricinodendron heudelotii Seed Flour
Authored by
Comfort Chinenye Nwagbo
Department of Food Science and Technology, Faculty of Agriculture, Chukwuemeka Odumegwu Ojukwu University, Igbariam, Anambra State, Nigeria.
Cynthia Kaosisochukwu Ezechinwoye
Department of Food Science and Technology, Faculty of Agriculture, Chukwuemeka Odumegwu Ojukwu University, Igbariam, Anambra State, Nigeria.
Josephat Ikechukwu Anyadioha
Department of Food Science and Technology, Madonna University, Enugu, Enugu State, Nigeria.
Paul Mmaduabuchi Nwafor
Department of Food Science and Technology, Faculty of Agriculture, Chukwuemeka Odumegwu Ojukwu University, Igbariam, Anambra State, Nigeria.
Moses Ifeatu Nwuzoh
Department of Food Science and Technology, Faculty of Agriculture, Chukwuemeka Odumegwu Ojukwu University, Igbariam, Anambra State, Nigeria.