Effect of Thermal Processing Treatments on the Proximate, Functional and Pasting Properties of African Yam Bean (Sphenostylis stenocarpa) Seed Flours
Igbokwe, Q.N., Okoye, J.I. & Egbujie, A.E. · Asian Journal of Food Research and Nutrition · 2024
The study was designed to evaluate the effect of thermal processing treatments on the proximate composition, functional and pasting properties of African yam bean seed flours. The African yam bean seeds were sorted, cleaned and divided into five equal lots of one kilogram each. F...
Open access
Research Article