Nutrient, amino acids, phytochemical and antioxidant activities of common Nigeria indigenous soups

Author:

Olugbuyi Ayo Oluwadunsin,Oluwajuyitan Timilehin DavidORCID,Adebayod Ibidapo Nathaniel,Anosike Ugochukwu Miracle

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference79 articles.

1. Nutrient, mineral and phytochemical properties of selected underutilized Amaranthus vegetable species in Ekpoma, Edo state, Nigeria;Ogie-Odia;Niger. J. Biotechnol.,2022

2. Underutilized plant species: a huge potential for economic development in Nigeria;Nweke,2022

3. Nutritional, antioxidant, angiotensin-converting-enzyme and carbohydrate-hydrolyzing-enzyme inhibitory activities of underutilized leafy vegetable: african wild lettuce (Lactuca taraxacifolia Willd);Ijarotimi;Clin. Phytosci.,2021

4. Nutritional quality, functional property, and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and ginger (Zinger officinale Roscoe) powder in Wistar rats;Ijarotimi;J. Food Process. Preserv.,2022

5. Nutritional assessment of Nigerian ethnic vegetable soups (Marugbo, Tete and Ila);Lawal;J. Nutr. Food Lipid Sci.,2018

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