ArticleFood science & nutrition2024
Effect of partial mutton meat substitution with Bambara groundnut (
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed.
- Comparative Analysis of Physicochemical Composition and Antioxidant Properties of Three Edible Mushroom Varieties.Molecules (Basel, Switzerland) · 2026Article
- Effect of Bioprocessing on the Nutritional Composition, Antinutrients, Functional Properties, and Metabolites of Bambara Groundnut and Its Prospective Food Applications: A Review.Molecules (Basel, Switzerland) · 2025Review
- Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources.Foods (Basel, Switzerland) · 2025Article
- Effect of Antifreeze Glycopeptides on the Quality and Microstructure of Frozen Lamb Meatballs.Metabolites · 2025Article
- Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualities.Current research in food science · 2025Article
- Effect of partial mutton meat substitution with Bambara groundnut (Food science & nutrition · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low-fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red-coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low-fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.