Consumption patterns and usage of selected underutilized legumes in a Ghanaian community
Abstract Underutilized legumes are a good source of plant proteins, but they exhibit a hard‐to‐cook nature and poor digestibility due to the presence of anti‐nutritional factors. This study focused on the factors that drive the utilization of selected underutilized legumes in the Techiman municipali...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-12-01
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| Series: | Legume Science |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/leg3.202 |