Evaluation of Proximate Composition and Phytochemical Screening of Black Soup
I. E. Aigbogun, A. A. Orukotan & S. A. Ado · Asian Food Science Journal · 2018
The aim of this research was to determine the proximate composition and phytochemical molecules of black soup. The soup was made in the food and industrial post graduate laboratory of Kaduna State University. The leaves used were obtained, identified and authenticated at the Amha...
Open access
Research Article
10.9734/AFSJ/2018/41926