id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfsoa-273	Oluwole Steve, Ijarotimi; Mary Temitope, Oyewo; Stephen, Oladeji Babatunde	Evaluation of the chemical composition and functional properties of bambara groundnut and cooking banana	2017	8	.pdf	application/pdf	5688	373	65	0.04d 7.6  0.01f 26.52  0.06d 27.56  0.17c 27.73  0.57c 30.89  0.08b 40.27  0.13a 22.0  0.00e Phosphorus (mg) 94.06  0.12b 33.32  0.21g 41.93  0.16f 47.22  0.30e 70.19  0.84d 75.31  0.89c 97.55  0.15a 22.0  0.00h Manganese (mg) - 0.93  0.06 - - - - - ND Copper (mg) - 0.12  0.01 - - - - - ND Aluminum (mg) - - - - - - - ND Lead (mg) - - - - - - - ND Chromium (mg) - - - - - - - ND Mercury (mg) - - - - - - - ND *The values as specified by the manufacturer. 0.02b 2.9  0.06f 4.8  0.02e Protein (g) 3.3  0.1h 18.9  0.1a 6.7  0.18f 8.6  0.02e 11.5  0.02d 13.8  0.01c 5.6  0.02g 16.2  0.2b Fat (g) 1.5  0.1f 6.6  0.2b 2.4 0.02e 3.3  0.06d 3.6  0.23d 5.9  0.05c 0.80 ± 02g 8.5  0.03a Fibre (g) 1.2  0.2e 3.8  0.2b 3.9  0.01b 2.8  0.03c 2.7  0.01c 2.3  0.01d 0.5  0.01f 4.5  0.01a Ash (g) 2.6  0.2bc 3.5  0.1a 3.4  0.4a 3.1a  0.03b 2.9  0.02ab 2.3  0.06cd 1.7  00.02d 2.7  0.02bc Carbohydrate(g) 83.7  0.1b 63.3  0.7f 77.8  0.2c 76.1  0.2d 75.9  0.3d 68.9  0.2e 88.4  0.01a 64.0  0.2f CBR1 - Cooking banana + roasted bambara groundnut (90:10) CBR2 - Cooking banana + roasted bambara groundnut (80:20) CBR3 - Cooking banana + roasted bambara groundnut (70:30) CBR4 - Cooking banana + roasted bambara groundnut (60:40)	cache/ajfsoa-273.pdf	txt/ajfsoa-273.txt