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Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends

  • Evanson Inyang U
International Journal of Nutrition and Food Sciences (2015) 4(5) 549
DOI: 10.11648/j.ijnfs.20150405.16
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Abstract

This study was carried out to determine the effect of substituting unripe banana (Musa spp.) flour with different levels of African yam bean (Sphenostylis stenocarpa) flour on the proximate composition, minerals, anti-nutrients and functional properties of the flour blends …

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Evanson Inyang, U. (2015). Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends. International Journal of Nutrition and Food Sciences, 4(5), 549. https://doi.org/10.11648/j.ijnfs.20150405.16

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