Accepted Manuscript Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea) Janet Adebiyi, Patrick Njobeh, Eugenie Kayitesi PII: S0026-265X(19)31033-1 DOI: https://doi.org/10.1016/j.microc.2019.104034 Article Number: 104034 Reference: MICROC 104034 To appear in: Microchemical Journal Received date: 2 May 2019 Revised date: 21 June 2019 Accepted date: 22 June 2019 Please cite this article as: J. Adebiyi, P. Njobeh and E. Kayitesi, Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea), Microchemical Journal, https://doi.org/ 10.1016/j.microc.2019.104034 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.