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| Topic | Effect of Different Processing Methods On the Chemical Composition of African Yam Bean (Sphenostylis Stenocarpa) Flours and Organoleptic Characteristics of Their Gruels. |
| Department | Nutrition |
| Project ID | NUT0010 |
| Amount | ₦5,000 |
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| Bank | Account Name | Account Number | |
|
Obiaks Business Ventues | 0211074565 | GT Bank |
|
Obiaks Business Ventues | 0701169556 | Access Bank |
|
Obiaks Business Ventues | 1021910583 | UBA |
|
Obiaks Business Ventues | 0125502839 | Union bank |
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