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Bioactive, Antioxidant and Antidiabetic Properties of Cooked and Uncooked Irish Potato (Solanum Tuberosum)

Kayode Olayele Karigidi

Kayode Olayele Karigidi

Chemical Sciences Department, Olusegun Agagu University of Science and TechnologyOkitipupa, Nigeria
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Karigidi, Kayode Olayele
, 
Babatunde Joseph Oso

Babatunde Joseph Oso

Biochemistry Department, Macpherson UniversitySeriki Sotayo, Nigeria
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Oso, Babatunde Joseph
, 
Emmanuel Sina Akintimehin

Emmanuel Sina Akintimehin

Chemical Sciences Department, Olusegun Agagu University of Science and TechnologyOkitipupa, Nigeria
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Akintimehin, Emmanuel Sina
, 
Omolola Maria Odusola

Omolola Maria Odusola

Chemical Sciences Department, Olusegun Agagu University of Science and TechnologyOkitipupa, Nigeria
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Odusola, Omolola Maria
 and 
Foluso Olutope Adetuyi

Foluso Olutope Adetuyi

Chemical Sciences Department, Olusegun Agagu University of Science and TechnologyOkitipupa, Nigeria
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Adetuyi, Foluso Olutope
  
Jun 28, 2021
Bioactive, Antioxidant and Antidiabetic Properties of Cooked and Uncooked Irish Potato (Solanum Tuberosum)'s Cover Image
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Published Online: Jun 28, 2021
Page range: 67 - 73
Received: Jan 12, 2021
Accepted: Mar 25, 2021
DOI: https://doi.org/10.2478/aucft-2021-0006
Keywords
© 2021 Kayode Olayele Karigidi et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Industrial Chemistry, Industrial Chemistry, other, Food Science and Technology
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