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Contact: Sara Uttech
suttech@agronomy.org
608-268-4948
American Society of Agronomy
Caption: Yam beans were found to have as much as three to five times more protein than potatoes or yams, and storage roots can be processed into 'yam bean gari.' This is similar to the current staple of West Africa, 'cassava gari,' a granular flour.
Credit: Wolfgang Gruneberg
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Related news release: Yam bean a nearly forgotten crop
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