antinutritional

Functional and Physicochemical Properties of Flour and Cookies from Wheat Soybean and Orange Fleshed Potatoes Blend

Odiaka Princess Gold, Ojotu Eke Mike & Tersoo-Abiem Evelyn M. · Asian Food Science Journal · 2024

The incorporation of nutritionally-rich yet underutilized local crops into popularly consumed cookies could be employed to address undernourishment in snacking. Hence, the feasibility of producing cookies from wheat flour, soybean and orange fleshed sweet potatoes (OFSP) was inve...

Open access Research Article 10.9734/afsj/2024/v23i7723

Antioxidant Activities, Nutritional Composition and Antinutritional Properties of Two Leafy Vegetables (Cleome rutidosperma and Cassia tora) Consumed in Adamawa State, Nigeria

Kiliobas Kiri Sha’a & Susan Artimas Pwakangdi · Asian Food Science Journal · 2020

Antioxidants are agents which scavenge free radicals and prevent cellular damage cause by them. They reduce the damage due to free radicals by neutralizing them before they can attack the cells. The aim of this research was to evaluate the antioxidant, nutritional and antinutriti...

Open access Research Article 10.9734/afsj/2020/v14i430135