1. EVALUATION OF ANTIOXIDANT POTENTIAL OF MONODORA MYRISTICA (AFRICAN NUTMEG)
BACKGROUND OF THE STUDY
Lipid oxidation is one of the major reasons that food deteriorate and is caused by the reaction of fat and oil with molecular oxygen, leading to off-flavours that are generally called rancidity(Basturk et al., 2...
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2. THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES
Abstract
a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica...
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