African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 928

Full Length Research Paper

African yam beans (Sphenostylis stenocarpa): A review of a novel tropical food plant for human nutrition, health and food security

Gbenga-Fabusiwa F. J.
  • Gbenga-Fabusiwa F. J.
  • University of Medical Sciences, Ondo, Ondo-State, Nigeria.
  • Google Scholar


  •  Received: 06 May 2020
  •  Accepted: 31 December 2020
  •  Published: 28 February 2021

References

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Gbenga-Fabusiwa FJ (2019). Proximate, mineral and physicochemical properties of starch extracted from pigeon- pea (Cajanus cajan) and varieties of African yam beans (Sphenostylis sternocarpa). Journal of ChemResearch 1(1):121-131.

 
 

Gbenga-Fabusiwa FJ, Oladele EP, Oboh G, Adefegha SA, Fabusiwa OF, Osho, Enikuomehin A, Oshodi AA (2019). Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour. Plant Foods for Human Nutrition 74:553-559.
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Gbenga-Fabusiwa FJ, Oladele EP, Oboh G, Adefegha SA, Oshodi AA (2018a) Nutritional properties, sensory qualities and glycemic response of biscuits produced from pigeon pea-wheat composite flour. Journal of Food Biochemistry 42:e12505a.
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Gbenga-Fabusiwa FJ, Oladele EP, Oboh G, Adefegha SA, Oshodi AA (2018b) Polyphenol contents and antioxidants activities of biscuits produced from ginger-enriched pigeon pea-wheat composite flour blends. Journal of Food Biochemistry e12526. 
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