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In vivo protein quality, biochemical and histopathological responses of velvet bean (Mucuna pruriens) and African yam bean (Sphenostylis stenocarpa) proteins

Abstract African yam bean (AYB) and Velvet bean (VB) are protein-rich, but remain underutilized due to limited information on their protein quality and food safety. This study evaluated and compared the protein quality and biochemical responses of AYB and VB, with soy protein (SB). Male rats were fe...

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Autori principali: Chiemeziem Adanma Obike, Paul Ndubuisi Anyiam, Chinedum U. Emelike, Emmanuel Nnaemeka Uhuo, Precious N. Anyadiegwu
Natura: Artigo
Lingua:Inglês
Pubblicazione: Springer 2026-03-01
Serie:Discover Chemistry
Soggetti:
African yam bean
Velvet bean
Protein quality
Hematology
Biochemical response
Accesso online:https://doi.org/10.1007/s44371-026-00573-0
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