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

<div>Variation of the loose and packed bulk densities of <i>A. lepidophyllus</i> with respect to different roasting methods. The histogram of the loose and packed bulk densities, respectively, carrying the same superscript letters, is not significantly different.</div>

Journal of Food Quality

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Figure 3

Figure 3: Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of <i>Afrostyrax lepidophyllus</i> (Country Onion) Seeds 

Figure 3 | Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of Afrostyrax lepidophyllus (Country Onion) Seeds 