**Author details**

Ndenum Suzzy Shitta1 \*, Alex Chukwudi Edemodu<sup>2</sup> , Wosene Gebreselassie Abtew1 and Abush Abebe Tesfaye2

1 Jimma University, Jimma, Ethiopia

2 International Institute of Tropical Agriculture, Ibadan, Nigeria

\*Address all correspondence to: suzzynde@yahoo.com

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*A Review on the Cooking Attributes of African Yam Bean (*Sphenostylis stenocarpa*) DOI: http://dx.doi.org/10.5772/intechopen.99674*
