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Comparative evaluation of nutritional, phytochemical, and techno-functional properties of raw, boiled, and fermented Hibiscus sabdariffa seeds
Food and Humanity,
2026
DOI:10.1016/j.foohum.2026.101034
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[2]
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Nutritive value, antioxidant and anti-inflammatory activities of the seed of Telfairia occidentalis and Citrullus lanatus (Cucurbitaceae) from different areas in the Centre Region of Cameroon
Food Chemistry Advances,
2026
DOI:10.1016/j.focha.2026.101218
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Postharvest quality of underutilized African leafy vegetables as influenced by cooking and storage methods: a review
Cogent Food & Agriculture,
2026
DOI:10.1080/23311932.2026.2672191
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Nutritional profiles of Persea Americana and Telfairia occidentalis seeds: potential applications in food formulations
Food systems,
2026
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Proximate and Sensory Evaluation of Cake Produced from Blends of Wheat and Mango Kernel Flours
African Journal of Agricultural Science and Food Research,
2025
DOI:10.62154/ajasfr.2025.018.010667
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Improvement of the Nutritional Quality and HCl Extractability of Minerals of Dehulled Sesame Seeds and their Acceptance for Culinary Purpose by Parboiling, Boiling and Roasting
Applied Food Research,
2023
DOI:10.1016/j.afres.2023.100267
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Nutritional and physicochemical characteristics of natural fruit juice formulated from papaya (Carica papaya), pineapple (Ananas comosus) and beetroot (Beta vulgaris)
African Journal of Biotechnology,
2023
DOI:10.5897/AJB2023.17573
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