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Elsevier

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Pretreatment of African Yam Bean (Sphenostylis stenocarpa): Effect of Soaking and Blanching on the Quality of African Yam Bean Seed

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The effect of heat treatment on the in-vitro multienzyme digestibility of protein of six varieties of African yam bean (Sphenostylis stenocarpa) flour

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Fatty acid composition of six varieties of dehulled African yam bean (Sphenostylis stenocarpa) flour

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International Journal of Food Sciences and Nutrition, Vol. 50, Iss. 5, 1999-09 ,pp. : 357-365

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Effect of heat treatment on the proximate composition, energy values, and levels of some toxicants in African yam bean ( Sphenostylis stenocarpa) seed varieties

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