Impact of two processing methods on the antioxidant, hypolipidemic and hypoglycaemic capacities of Irvingia gabonensis (wild mango) almonds

The effects of roasting and here boiling on the nutritional value, the chemical composition and some biological activities of Irvingia gabonensis (wild mango) almond-based soups were evaluated.The nutritive value of powders, the polyphenol and flavonoid contents, the antioxidant activities of the aqueous extracts of Raw (RAP), Boiled (BAP) and Roas

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