Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of <i>Afrostyrax lepidophyllus</i> (Country Onion) Seeds

<div>Variation of the TPC of the <i>A. lepidophyllus</i> seed flour during roasting methods.</div>

Journal of Food Quality

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Figure 1

Figure 1: Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of <i>Afrostyrax lepidophyllus</i> (Country Onion) Seeds 

Figure 1 | Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of Afrostyrax lepidophyllus (Country Onion) Seeds 