Antioxidant properties of condiment produced from fermented bambara groundnut (vigna subterranea l. verdc)

Journal of Food Biochemistry

Volumn 35, Issue 4, 2011, Pages 1145-1160

  Ademiluyi, A O ^a   Oboh, G ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; AQUEOUS EXTRACTS; CHELATING ABILITY; DISTILLED WATER; FUNCTIONAL FOODS; GROUNDNUT SEEDS; PHENOLIC CONTENT; RADICAL SCAVENGING; REDUCING POWER; SUPERNATANTS; TOTAL PHENOLS;

CHELATION; FERMENTATION; FREE RADICALS; PHENOLS; SOLVENT EXTRACTION;

SEED;

ARACHIS HYPOGAEA; BAMBARA; CORCHORUS CAPSULARIS; LAGENARIA SICERARIA; VIGNA; VIGNA SUBTERRANEA;

EID: 79960935594     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00441.x     Document Type: Article

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