African yam bean.

Pasting Properties of Composite Flour Made from Sorghum, Millet and African Yam Bean

J. N. Okafor, J. N. Ishiwu & J. E. Obiegbuna · Asian Food Science Journal · 2021

The aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sor...

Open access Research Article 10.9734/afsj/2021/v20i1130373

Updating the Data Base of Indigenous Raw Food Materials by Analyzing Their Chemical Compositions

Lilian Chinelo Aburime · Asian Food Science Journal · 2020

Introduction: The porosity of recent data on the chemical compositions of indigenous food might contribute to poor food choices thereby promoting food and nutrition insecurity. This study provides data on the proximate, mineral and antinutrient compositions of raw, Triticum aesti...

Open access Research Article 10.9734/afsj/2020/v16i130161