Amino Acid Profile and Vitamin C Content of Selected Condiments Used as Thickeners in Soup Preparation
Lawal Halima Zubairu, Madu Paschal Chima, Opaluwa Obaje Daniel & Mohammed, Yahaya · Asian Food Science Journal · 2021
Aim: This study aimed to analyze the amino acid profile and determine the vitamin C content of the condiments named Detarium microcarpum (DM), Cissus populnea (CP), Grewia mollis (GW) and Parkia biglobosa (PB). Study Design: The condiments obtained from Gwagwa market, Federal Cap...
Open access
Research Article
10.9734/afsj/2021/v20i930339