One of their most recent publications is Effect of boiling on protein, mineral, dietary fibre and antinutrient compositions of Nymphaea lotus (Linn) seeds. Which was published in journal Journal of Food Composition and Analysis.

More information about Muhammad Shehu Danhassan research including statistics on their citations can be found on their Copernicus Academic profile page.

Effect of boiling on protein, mineral, dietary fibre and antinutrient compositions of Nymphaea lotus (Linn) seeds

Highlights•N. lotus seeds contain amino acids that are essential for growth and development.•Processed of N. lotus seeds meet the RDA requirement for Iron.•Boiling of N. lotus seeds led to significant decrease in heat labile antinutrients.•The information obtained could be useful in generating Food Composition Database.