Boiling Duration Affects the Nutritional, Phytochemical and Functional Properties of Ricinodendron heudelotii Seed Flour
Comfort Chinenye Nwagbo, Cynthia Kaosisochukwu Ezechinwoye, Josephat Ikechukwu Anyadioha, Paul Mmaduabuchi Nwafor & Moses Ifeatu Nwuzoh · European Journal of Nutrition & Food Safety · 2026
The seeds of Ricinodendron heudelotii (Baill.) Pierre ex Pax (njangsa) is a West and Central African culinary condiment and spice. It has been recognized for its nutritional and functional benefits, but remains underutilized. The effect of boiling time on the nutritional, functio...
Open access
Research Article
10.9734/ejnfs/2026/v18i42027