Echendu, C.A., I.C. Obizoba, E.K. Ngwu, and J.U. Anyika. 2009. “Chemical Composition of Groundbean Based Cocoyam, Yam and Plantain Pottage Dishes and Roasted Groundbean”. Pakistan Journal of Nutrition 8 (11): 1786–1790. https://doi.org/10.3923/pjn.2009.1786.1790.