Omowonuola Temilade Oni

Effects of Selected Food Processing Methods on Nutrient, Antinutrient and Phytochemical Composition of African Yam Bean (Sphenostylics stenocarpa)

Bukola Victoria Ailenokhuoria, Arinola Becky Adediran & Omowonuola Temilade Oni · Asian Journal of Research in Biochemistry · 2026

African Yam bean (AYB) (Sphenostylics stenocarpa) is an underutilised legume with relatively high protein. The study was carried out to assess the effects of the four different processing methods on nutrient, antinutrient and phytochemical composition of African yam bean. The pro...