Effect of different treatments on in vitro protein digestibility, antinutrients, antioxidant properties and mineral composition of Amaranthus viridis seed
Author:
Affiliation:
1. Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Osun State, PMB 013, Nigeria
Publisher
Informa UK Limited
Subject
General Earth and Planetary Sciences,General Engineering,General Environmental Science
Link
https://www.cogentoa.com/article/10.1080/23311932.2017.1296402.pdf
Reference51 articles.
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2. Association of Analytical Chemists International (AOAC). (2005). Official methods of analysis of AOAC (18th ed., p. 104). Gaithersburg, MD: Author.
3. Screening Methods To Measure Antioxidant Activity of Sorghum (Sorghum bicolor) and Sorghum Products
4. Food Chemistry
5. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
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