Effect of roasting regime on phytochemical properties of Senna occidentalis seeds
<p><em>Senna occidentalis </em>seeds were roasted at varying temperatures of 190, 210 and 230 <sup>o</sup>C each for 10, 15 and 20 min. Phytochemicals of the roasted seeds were determined using standard methods. The phytochemicals analysed were tannins, saponins, flavon...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2016-10-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/352 |