Effect of Processing Method on the Antinutrient Content of Tacca leontopetaloides (L.) Kuntze Flour
Collinlaw J. Ndouyang, Nicolas Y. Njintang, Balaam Facho, Joel Scher & Carl M. F. Mbofung · Current Journal of Applied Science and Technology · 2014
Aims: This study was aimed at evaluating the effect of the method of processing on the antinutrient content of flours made from Tacca leontopetaloides (Tacca) tubers. Study Design: Two experimental designs - the randomized block and the doehlert designs - were used in the study....
Open access
Research Article
10.9734/BJAST/2015/10217