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Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentation

✍ Scribed by Marshall A Azeke; Barbara Fretzdorff; Hans Buening-Pfaue; Wilhelm Holzapfel; Thomas Betsche

Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
204 KB
Volume
85
Category
Article
ISSN
0022-5142

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Nutritional value of African yambean (Sp
Nutritional value of African yambean (Sphenostylis stenocarpa, L): improvement by solid substrate fermentation using the tempeh fungus Rhizopus oligosporus
✍ Marshall A Azeke; Barbara Fretzdorff; Hans Buening-Pfaue; Thomas Betsche 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 281 KB

## Abstract The tropical African yambean (AYB, __Sphenostylis stenocarpa__ L.) is a hardy, protein‐rich under‐utilised African legume. Anti‐nutrients, and the excessively long cooking time (4–6 h), among other factors, limit the food use of African yambean seeds. To reduce these limitations, non‐tr