Nutritional and Antioxidant Potential of the Wastes from Three Varieties of Allium Consumed in Côte d’ivoire
Disseka William Kwithony, Tanoh Somala Tatiana, N’gbo Martin Luthère King, Hamidou Toure, Abotto Kamelan Eric D’avila & Faulet-Ahonzo Meuwiah Betty · International Journal of Biochemistry Research & Review · 2025
Aims: This study aims to evaluate the nutritional and antioxidant potential of the waste products of three varieties of the Allium genus (purple onion, yellow onion and garlic) consumed in Côte d'Ivoire. Place and Duration of Study: This study was conducted at the Biocatalysis an...
Open access
Research Article
10.9734/ijbcrr/2025/v34i51042