<?xml version="1.0" standalone="yes"?>
<Table name="Metadata">
    <Row>
        <MetadataID>9,229</MetadataID>
        <Contributor>Tharshinni Muruges</Contributor>
        <Date>2019-08-20</Date>
        <Ref1>https://www.hindawi.com/archive/2014/472129/abs/</Ref1>
        <Src1>Ndidi, U. S., Ndidi, C. U., Aimola, I. A., Bassa, O. Y., Mankilik, M., & Adamu, Z. (2014). Effects of processing (boiling and roasting) on the nutritional and antinutritional properties of Bambara groundnuts (Vigna subterranea [L.] Verdc.) from Southern Kaduna, Nigeria. Journal of Food Processing, 2014.</Src1>
        <AccuracyFlag></AccuracyFlag>
        <Location></Location>
        <Document></Document>
        <Ref2></Ref2>
        <Src2></Src2>
        <Ref3></Ref3>
        <Src3></Src3>
        <Image></Image>
        <Notes>NULL</Notes>
    </Row>
</Table>