Engineering Properties of African yam bean (Sphenostylis stenocarpa)
Effect of Accession and Moisture Content on Some Engineering Properties of African yam bean (Sphenostylis stenocarpa)
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Appreciable research has been carried out on the engineering properties of the major legumes. However, there is paucity of information on the engineering properties of the so called minor legumes. Their importance therefore needs to be investigated and exploited especially in African yam bean shown to be consumed in most parts of Africa. These legumes are called minor legumes because they do not enjoy a wide popularity or simply because the importance of most of them is undetermined. Scientific knowledge about these properties constitute important and essential engineering data in the design o...
Appreciable research has been carried out on the engineering properties of the major legumes. However, there is paucity of information on the engineering properties of the so called minor legumes. Their importance therefore needs to be investigated and exploited especially in African yam bean shown to be consumed in most parts of Africa. These legumes are called minor legumes because they do not enjoy a wide popularity or simply because the importance of most of them is undetermined. Scientific knowledge about these properties constitute important and essential engineering data in the design of planting, harvesting, storage and handling equipment, and system analyses; they are useful in developing new consumer products and are of value to engineers, food scientists and processors, plant breeders and other scientists who may exploit these properties and find new uses. This book is a study of some engineering (physical, friction, flow, aerodynamic and thermal) properties of two African yam bean accessions obtained from the International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria Genetic Resource Unit in moisture content function.
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