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In vitro Antioxidant Properties of Mango Powder Produced from Blends of Brokin and Julie Cultivars Fortified with Yellow Pea protein hydrolysate

Israel Okpunyi Acham, Moses Terkula Ukeyima, Samuel Ahemen, Abraham Tartenger Girgih, Rotimi E. Aluko

American Journal of Food and Nutrition. 2018, 6(3), 60-66 doi:10.12691/ajfn-6-3-1
  • Table 1. Blend formulations of Brokin and Julie mango powder fortified with Yellow Pea protein hydrolysates
  • Table 2. DPPH scavenging activity of the mango powder samples (YPPH fortified)
  • Table 3. % Fe2+ chelating ability of the mango powder samples (YPPH fortified)
  • Table 4. Ferric reducing antioxidant power of the mango powder samples (YPPH fortified)
  • Table 5. Hydroxyl radical scavenging activity of the mango powder samples (YPPH fortified)