Effect of Storage on the Nutritional Composition and Mycoflora of Sphenostylis stenocarpa Stored for Twenty Weeks
Emmanuel Dayo Fagbohun, Fakiyesi Ifeoluwa Samuel & Ayodeji Segun Ogundahunsi · Journal of Advances in Microbiology · 2020
The nutritional and mycoflora changes in dried African yam beans (Sphenostylis stenocarpa) were investigated during a storage period of twenty weeks. The result of the proximate analysis (g/100 g) showed that the following moisture content decreased from 11.15-9.80, fat 1.25-0.49...
Open access
Research Article
10.9734/jamb/2020/v20i730263