Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour

Author:

Adelakun O.E.,Oyelade O.J.,Ade-Omowaye B.I.O.,Adeyemi I.A.,Van de Venter M.

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference23 articles.

1. Effects of processing conditions and packaging materials on the quality attributes of dry-roasted peanuts;Adebiyi;Journal of the Science of Food and Agriculture,2002

2. Effects of colour and flavour changes on acceptability of ogi supplemented with okra seed meals;Akingbala;Plant Foods for Human Nutrition,2003

3. Antioxidant activity of five vegetables traditionally consumed by South-Asian migrants in Bradford, Yorkshire, UK;Ansari;Phytotherapy Research,2005

4. AOAC, 1990. Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC.

5. Identification and quantification of polyphenolic compounds from okra seeds and skins;Arapitsas;Journal of Food Chemistry,2008

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