Roseline Taiwo Ogunleye

Chemical Composition, Antioxidant Capacity and Total Phenolic Content of the Flours Obtained from Cow Pea (Vigna ungualata) Varieties Commonly Consumed in Nigeria

Ibiyinka Ogunlade, Roseline Taiwo Ogunleye & Ilesanmi Osasona · Current Journal of Applied Science and Technology · 2014

Aim: To determine the proximate, mineral composition, antioxidant capacity and total phenolic content of the flours of four varieties of cow pea commonly consumed in Nigeria and to examine the influence of the colour of the beans’ hull on the antioxidant capacity of the bean vari...