M. A. Akpapunam

Effects of processing methods on phytic acid level and some constituents in bambara groundnut (Vigna subterranea) and pigeon pea (Cajanus cajan)

Sylvester O. Igbedioh, Kehinde T. Olugbemi, M. A. Akpapunam · Food Chemistry · 1994 · 77 citations

Food Chemistry, Bambara Groundnut, Phytic Acid Level +9

Chemical composition and functional properties of blends of maize and bambara groundnut flours for cookie production

M. A. Akpapunam, J. W. Darbe · Plant Foods for Human Nutrition · 1994 · 60 citations

Food Chemistry, Cookie Production, Chemical Composition +6

Effects of cooking, germination and fermentation on the chemical composition of Nigerian Cowpea (Vigna unguiculata)

M. A. Akpapunam, S. C. Achinewhu · Plant Foods for Human Nutrition · 1985 · 47 citations

Food Chemistry, Nutrition, Food Fermentation +9

Traditional Lactic Acid Fermentation, Malt Addition, and Quality Development in Maize-Cowpea Weaning Blends

M. A. Akpapunam, Samuel Sefa‐Dedeh · Food and Nutrition Bulletin · 1995 · 43 citations · Full text

Food Chemistry, Nutrition, Engineering +15

Some physicochemical properties and anti-nutritional factors of raw, cooked and germinated Jack bean (Canavalia ensiformis)

M. A. Akpapunam, Samuel Sefa‐Dedeh · Food Chemistry · 1997 · 39 citations

Food Chemistry, Nutrition, Food Composition +7