RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Effects of thermal processing on the nutritional and antinutritional properties of African yam bean (Sphenostylis stenocarpa) seed flours
https://doi.org/10.31248/RJFSN2024.167 | Article Number: 8BF919C41 | Vol.9 (2) - April 2024
Received Date: 24 January 2024 | Accepted Date: 22 March 2024 | Published Date: 30 April 2024
Authors: Okoye, J. I.* , Igbokwe, Q. N. and Okechukwu, C. O.
Keywords: nutrient composition, African yam bean seeds, boiling, blanching, roasting, autoclaving, antinutrient content.
APA STYLE
Okoye, J. I., Igbokwe, Q. N., & Okechukwu, C. O. (2024). Effects of thermal processing on the nutritional and antinutritional properties of African yam bean (Sphenostylis stenocarpa) seed flours. Research Journal of Food Science and Nutrition, 9(2), 38-51.
HARVARD STYLE
Okoye, J. I., Igbokwe, Q. N. and Okechukwu, C. O. 2024. Effects of thermal processing on the nutritional and antinutritional properties of African yam bean (Sphenostylis stenocarpa) seed flours. Research Journal of Food Science and Nutrition, 9(2), Pp. 38-51.
VANCOUVER STYLE
Okoye JI, Igbokwe QN & Okechukwu CO. Effects of thermal processing on the nutritional and antinutritional properties of African yam bean (Sphenostylis stenocarpa) seed flours. Research Journal of Food Science and Nutrition. 2024 Apr 30: 9(2): 38-51.
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