IMPACT OF FOOD PROCESSING TECHNIQUES IN RICE BEAN AND SORGHUM LEAF (WANKEY)AND IT'S TOXICOLOGICAL IMPLICATIONS
Abstract
The effect of cooked, fermented, untreated, roasting of rice, beans, sorghum leaf and potash were
studied. Cooked, fermented, untreated, roasting of rice, beans, sorghum leaf and potash were
significant (p
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