Effect of Citric Acid Treatment and Fermentation on the Chemical Composition of African Yam Bean (Sphenostylis stenocarpa) and Sensory Evaluation of Its Gruel
Lilian C. Aburime, Henrietta, N. Ene-Obong & Essien David-Oku · European Journal of Nutrition & Food Safety · 2020
Aims: Legumes, (especially indigenous/ underutilized legumes), have been found to make substantial contributions to nutrient intakes of the populace especially in low resources environments. The African yam bean (AYB) is one of such indigenous legumes with utilization constraints...
Open access
Research Article
10.9734/ejnfs/2020/v12i430218