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International Journal of Food Sciences and Nutrition Volume 48, 1997 - Issue 4
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Original Article

Functional properties of some varieties of African yam bean (Sphenostylis stenocarpa) flour — III

A. A. Oshodi Department of Chemistry, Federal University of Technology, PMB 704, Akure, Nigeria
,
K. O. Ipinmoroti Department of Chemistry, Federal University of Technology, PMB 704, Akure, Nigeria
&
E. I. Adeyeye Department of Chemistry, Federal University of Technology, PMB 704, Akure, Nigeria
Pages 243-250 | Published online: 06 Jul 2009

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H. N. Ogungbenle. (2003) Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour. International Journal of Food Sciences and Nutrition 54:2, pages 153-158.
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Articles from other publishers (15)

Jacob Olagbenro Popoola, Omena B. Ojuederie, Oluwadurotimi Samuel Aworunse, Aminat Adelekan, Abiodun S. Oyelakin, Olusola Luke Oyesola, Paul A. Akinduti, Samuel Olatunde Dahunsi, Taofeek T. Adegboyega, Solomon U. Oranusi, Modupe S. Ayilara & Conrad A. Omonhinmin. (2023) Nutritional, functional, and bioactive properties of african underutilized legumes. Frontiers in Plant Science 14.
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Michael Abberton, Rajneesh Paliwal, Benjamin Faloye, Tchamba Marimagne, Azeez Moriam & Olaniyi Oyatomi. (2022) Indigenous African Orphan Legumes: Potential for Food and Nutrition Security in SSA. Frontiers in Sustainable Food Systems 6.
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Toyosi T. George, Anthony O. Obilana & Samson A. Oyeyinka. (2020) The prospects of African yam bean: past and future importance. Heliyon 6:11, pages e05458.
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Jacob Popoola, Omena Ojuederie, Conrad Omonhinmin & Adegoke Adegbite. 2020. Recent Advances in Grain Crops Research. Recent Advances in Grain Crops Research.
Samira Dakhili, Leyla Abdolalizadeh, Seyede Marzieh Hosseini, Saeedeh Shojaee-Aliabadi & Leila Mirmoghtadaie. (2019) Quinoa protein: Composition, structure and functional properties. Food Chemistry 299, pages 125161.
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Nicole A. AluwiKevin M. MurphyGirish M. Ganjyal. (2017) Physicochemical Characterization of Different Varieties of Quinoa. Cereal Chemistry Journal 94:5, pages 847-856.
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J.O. Ogundele, T.A. Sanni, A.A. Oshodi, J.M. Okuo & I.A. Amoo. (2015) Effects of Extraction Media on Protein Isolates of Some Gourd Melon (Egusi) Seeds. Pakistan Journal of Nutrition 14:12, pages 983-987.
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LAWRENCE A. AROGUNDADE, CATHERINE O. EROMOSELE, IGHODALO C. EROMOSELE & OLADIPO ADEMUYIWA. (2013) EFFECTS OF ISOLATION CONDITIONS ON THE FUNCTIONAL PROPERTIES OF AFRICAN YAM BEAN ( SPHENOSTYLIS STENOCARPA HOCHST. EX A. RICH.) PROTEINS . Journal of Food Processing and Preservation 37:5, pages 555-567.
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Lawrence A. Arogundade, Catherine O. Eromosele, Ighodalo C. Eromosele, Oladipo Ademuyiwa, Nelson O. Etafo & A’Quadri O. Adesokan. (2013) Effect of glycosylation via maillard reaction and acylation on African yam bean (Sphenostylis stenocarpa) protein functionality. Food Science and Biotechnology 22:4, pages 951-960.
Crossref
Victor N. Enujiugha, Justina Y. Talabi, Sunday A. Malomo & Aderonke I. Olagunju. (2012) DPPH Radical Scavenging Capacity of Phenolic Extracts from African Yam Bean (<i>Sphenostylis stenocarpa</i>). Food and Nutrition Sciences 03:01, pages 7-13.
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I.S. Chronakis & M. Madsen. 2011. Handbook of Food Proteins. Handbook of Food Proteins 353 394 .
A.O. Adetuyi, V.O.E. Akpambang, V.O. Oyetayo & F.O. Adetuyi. (2007) The Nutritive Value and Antimicrobial Property of Sorghum bicolor L. Stem (Poporo Flour Used as Food Colour Additive and its Infusion Drink. American Journal of Food Technology 2:2, pages 79-86.
Crossref
Marshall A Azeke, Barbara Fretzdorff, Hans Buening‐Pfaue, Wilhelm Holzapfel & Thomas Betsche. (2005) Nutritional value of African yambean ( Sphenostylis stenocarpa L): improvement by lactic acid fermentation . Journal of the Science of Food and Agriculture 85:6, pages 963-970.
Crossref
Amany H. Aboellil .Neveen. S. Geweely .. (2004) An Enrichment of Xylanolytic Organism with High pH Optima. Biotechnology(Faisalabad) 4:1, pages 49-55.
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J.L Guil-Guerrero, R Navarro-Juárez, J.C López-Martı́nez, P Campra-Madrid & MaM Rebolloso-Fuentes. (2004) Functional properties of the biomass of three microalgal species. Journal of Food Engineering 65:4, pages 511-517.
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