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 processing methods on the chemical, anti-nutritional factors and functional properties of African yam bean (Sphenostylis stenocarpa) flour
https://doi.org/10.31248/RJFSN2026.227 | Article Number: 0B5E3D754 | Vol.11 (2) - April 2026
Received Date: 18 February 2026 | Accepted Date: 30 March 2026 | Published Date: 30 April 2026
Authors: Ellen A. Beleya* , Georgina O. Anozie and Patricia E. Mbah
Keywords: flour, African Yam Bean, chemical composition, food processing.
APA STYLE
Beleya, E. A., Anozie, G. O., & Mbah, P. E. (2026). Effects of processing methods on the chemical, anti-nutritional factors and functional properties of African yam bean (Sphenostylis stenocarpa) flour. Research Journal of Food Science and Nutrition, 11(2), 39-48.
HARVARD STYLE
Beleya, E.A., Anozie, G.O. and Mbah, P.E., 2026. Effects of processing methods on the chemical, anti-nutritional factors and functional properties of African yam bean (Sphenostylis stenocarpa) flour. Research Journal of Food Science and Nutrition, 11(2), pp.39-48.
VANCOUVER STYLE
Beleya EA, Anozie GO & Mbah PE. Effects of processing methods on the chemical, anti-nutritional factors and functional properties of African yam bean (Sphenostylis stenocarpa) flour. Research Journal of Food Science and Nutrition. 2026 Apr 30:11(2):39-48.
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