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    <Row>
        <MetadataID>9,257</MetadataID>
        <Contributor>Nurul Nadia Binti Ya'akob</Contributor>
        <Date>2019-08-20</Date>
        <Ref1>http://docsdrive.com/pdfs/ansinet/pjn/2009/835-840.pdf</Ref1>
        <Src1>Fadahunsi, I. F. (2009). The effect of soaking, boiling and fermentation with Rhizopus oligosporus on the water soluble vitamin content of Bambara groundnut. Pakistan Journal of nutrition, 8(6), 835-840.</Src1>
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        <Location></Location>
        <Document></Document>
        <Ref2></Ref2>
        <Src2></Src2>
        <Ref3></Ref3>
        <Src3></Src3>
        <Image></Image>
        <Notes>The value cited from (Karikari, 1971)."
9258,32,2019-08-20,http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.468.460&rep=rep1&type=pdf,"Alain, M. M. M., Israël, M. L., & René, M. S. (2007). Improving the nutritional quality of cowpea and bambara bean flours for use in infant feeding. Pakistan Journal of Nutrition, 6(6), 660-664.</Notes>
    </Row>
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