Effect of boiling and roasting on the proximate properties of asparagus bean (Vigna Sesquipedalis)
Nzewi, Daniel1 and Egbuonu, Anthony C. C.2*
1Department of Food Technology, School of Industrial and Applied Sciences, Federal Polytechnic, Nekede, Owerri, Imo State, Nigeria.
2Nutrition and Toxicological Biochemistry Unit, Department of Biochemistry, University of Nigeria Nsukka, Enugu State, Nigeria.
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