Download Tag: (Sphenostylis Stenocarpa)
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)
SPROJECT NG March 7, 2020
ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10,…
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THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN & CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)
SPROJECT NG March 5, 2020
ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10,…
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