Open AccessEffects of processing methods on the chemical composition of flour, <i>moinmoin</i> and <i>akara</i> from <i>mucuna</i> <i>pruriens</i>
Author(s) -
IS Sogwa,
JC Onweluzo
Publication year - 2011
Language(s) - English
Resource type - Journals
ISSN - 1119-7455
DOI - 10.4314/as.v9i3.65760
Subject(s) - antinutrient , steaming , food science , mucuna , chemistry , horticulture , biology , phytic acid