Effect Of Germination On Cooking, Nutrient Composition And Organoleptic Qualities Of African Yam Bean (Sphenostylis Stenocarpa)

ABSTRACT

There is need to find ways to make cooking of legumes easier since they form good and cheap sources of protein especially when combined with cereals, vegetables and other foods that make up their deficiencies. Certain legumes are typical of certain communities. There is need to promote them in areas where they are grown since they are cheaper and more easily available in order to increase their production and utilization and help solve the problem of malnutrition. Locally produced rather than imported legumes or those acquired through intra-state trade will still be less expensive and more easily available to many local consumers. Moreover, people will be encouraged to produce more for their families if they know easy ways of cooking these legumes