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International Journal of Food Sciences and Nutrition Volume 48, 1997 - Issue 5
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Original Article

Amino acid composition of six varieties of dehulled African yam bean (Sphenostylis stenocarpa) flour

E. I. Adeyeye Chemistry Department, Ondo State College of Education, PMB 250, Ikere-Ekiti, Nigeria
Pages 345-351 | Published online: 06 Jul 2009

Citations (9)

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Read on this site (1)

E.I. Adeyeye, S.S. Asaolu & A.O. Aluko. (2007) Amino acid composition of two masticatory nuts (Cola acuminata and Garcinia kola) and a snack nut (Anacardium occidentale). International Journal of Food Sciences and Nutrition 58:4, pages 241-249.
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Articles from other publishers (8)

Ndenum Suzzy Shitta, Alex Chukwudi Edemodu, Wosene Gebreselassie Abtew & Abush Abebe Tesfaye. 2022. Legumes Research - Volume 2. Legumes Research - Volume 2.
Omena Bernard Ojuederie, Jacob Olagbenro Popoola, Charity Aremu & Olubukola Oluranti Babalola. 2021. Food Security and Safety. Food Security and Safety 1 20 .
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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J.A.V. FAMUREWA. (2011) AN ASSESSMENT OF PHYSICOCHEMICAL PROPERTIES OF WOROWO (SENECIO BIAFRAE); EMPHASIS ON COMMON DRYING METHODS. Journal of Food Processing and Preservation 35:3, pages 327-330.
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E.I. Adeyeye, R.O. Akinyeye, I. Ogunlade, O. Olaofe & J.O. Boluwade. (2010) Effect of farm and industrial processing on the amino acid profile of cocoa beans. Food Chemistry 118:2, pages 357-363.
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I.G. Adanlawo & F.A.S. Dairo .. (2006) Nutrient and Anti-nutrient Constituents of Ginger (Zingiber officinale, Roscoe) and the Influence of its Ethanolic Extract on Some Serum Enzymes in Albino Rats. International Journal of Biological Chemistry 1:1, pages 38-46.
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EI Adeyeye. (2006) Amino acid composition of variegated grasshopper, Zonocerus variegatus . Tropical Science 45:4, pages 141-143.
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E.I Adeyeye & E.O Afolabi. (2004) Amino acid composition of three different types of land snails consumed in Nigeria. Food Chemistry 85:4, pages 535-539.
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