Figure 3. Preparation of “Tubani” and “Ase” based on Vigna sp. and Cajanus sp. respectively, according to respondents cooking practices


Neglected and Underutilized Legumes (NULs) Hazards and Probabilistic Risks Associated with Some Selected Dietary Lectins

Isaac W. Ofosu, William O. Ellis, Kwabena Nsiah, Ibok N. Oduro

Journal of Food Security. 2017, 5(6), 212-222 doi:10.12691/jfs-5-6-2