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

<div>Effect of different roasting treatments on the antioxidant activity of <i>A</i>. <i>lepidophyllus</i> seed flour.</div>

Journal of Food Quality

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Figure 2

Figure 2: Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of <i>Afrostyrax lepidophyllus</i> (Country Onion) Seeds 

Figure 2 | Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of Afrostyrax lepidophyllus (Country Onion) Seeds 