THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN & CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)
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, 20, 30, minutes respectively (samples B); steeping in water for 12 hours and then boiling for 10, 20, 30, minutes respectively (sample C) and finally sample A was raw yam bean which served as control. The entire sample was dry – milled into fine flours. ...
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