Nutritional, antinutritional, and functional properties of different processed (soaking, germination, and boiling) flour from moringa oleifera lam (moringa) seed

Olajumoke Josephine Matthew1, Abubakar Ndaman Saidu1, A. Ali Jigam1, Ocheme Boniface Ocheme2
1Department of Biochemistry, Federal University of Technology, Minna, Nigeria
2Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria

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