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pachyrhizus tuberosus/potasyòm
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Functional properties of some varieties of African yam bean (Sphenostylis stenocarpa) flour--III.
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The proximate analysis, determination of nutritionally valuable minerals and the functional properties of the seed flour of African yam bean (AYB) (Sphenostylis stenocarpa) were investigated. Three different colour varieties of whole seeds and the dehulled samples from the same source were
Pachyrhizus ahipa (Wedd.) Parodi roots and flour: Biochemical and functional characteristics.
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Ahipa roots' chemical composition and physiological parameters were characterised; ahipa flour preparation procedures were selected and the chemical composition and functional properties of these products were studied. Ahipa roots and flour can be considered alternative food sources of gluten-free
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