Processing and utilization of grain legumes: a recipe book for urban and rural Households. Ibadan,
2022
Nkuba, D.E.M | Baijukya, F | Ngonyani, H | Omari, M
Legumes belong to the family Leguminosae. In the tropics, they are the next important food crop after cereals. They are a source of low-cost dietary vegetable proteins and minerals when compared with animal source. In the developing countries, research is paying attention to better utilization of legumes to address protein malnutrition and food insecurity.
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