Throughout evolution, plants have developed the ability to produce secondary phenolic
metabolites, which are important for their interactions with the environment, reproductive …

Many people in sub‐Saharan Africa suffer from protein malnutrition; this results in negative
health and economic impacts. Winged bean (Psophocarpus tetragonolobus (L.) DC.) is a …

Many plant species that are suitable for food across the world are neglected and
underutilized. In order to increase their diversified food uses and thus help enhance food …

China is an important domestication center of yams, and two main yam species of Dioscorea
opposita and D. alata are commonly cultivated in China. However, the differences of …

Bread, a staple food, primarily utilizes wheat as the main ingredient due to its high
carbohydrate content, despite being considered nutritionally deficient. In the present study …

Specific biochemical properties and textural attributes determine the final quality and
acceptability of yam food products. This study assessed the flour and cooking qualities …

The purpose of the present study was to investigate the effect of solar and freeze drying
approaches on the physico-chemical, thermal and pasting properties of raw and blanched …

Properties of flour from blanched tubers of two water yam (Dioscorea alata) cultivars were
compared with those from the non blanched ones. The results showed that the proximate …

Context: There is paucity of information in literature on the natural products in cocoyam
[Colocasia esculenta Linn (Araceae)] that confer it with biological properties. Objectives …

African yam bean (Sphenostylis stenocarpa (Hochst ex. A. Rich.) Harms) is an annual
legume with the capacity to produce bean seeds in a pod and produce tubers with varying …