Figure 2. Preparation of soups based on Canavalia sp., Mucuna sp. and Phaseolus sp. according to respondents’ cooking practices

From

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