Evaluation of the Proximate and Functional Properties of Flours from Brown Variety of African Yam Bean (Sphenostylis stenocarpa) Seeds
Ijeoma M. Agunwah, Ijeoma A. Olawuni, Juliana C. Ibeabuchi, Anthonia E. Uzoukwu & Serah O. Alagbaoso · Current Journal of Applied Science and Technology · 2019
Aim: To create variety of flours through food product development by checking the proximate and functional properties of flours from brown variety of African yam bean (Sphenostylis stenocarpa) seeds. Study Design: This study was made to fit into a one way Analysis of Variance. Pl...
Open access
Research Article
10.9734/cjast/2019/v38i630388