Effect of boiling and roasting on the proximate properties of asparagus bean (Vigna Sesquipedalis)

Nzewi; Daniel; Egbuonu; Anthony C. C.

doi:10.5897/AJB11.452

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12488

Full Length Research Paper

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.
Email: [email protected]

Article Number - ADF846139014
Vol.10(54), pp. 11239-11244 , September 2011
https://doi.org/10.5897/AJB11.452

Accepted: 20 May 2011
Published: 19 September 2011

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