Tables index

From

Effect of Processing Methods on the Proximate Composition, Total Phenols and Antioxidant Properties of Two Mushroom Varieties

Abena A. Asamoa, Esther A. Essel, Jacob K. Agbenorhevi, Ibok N. Oduro

American Journal of Food and Nutrition. 2018, 6(2), 55-59 doi:10.12691/ajfn-6-2-4
  • Table 1. Proximate composition of raw and processed forms of two mushroom varieties
  • Table 2. Phytochemical screening of unprocessed and processed forms of the two selected mushrooms
  • Table 3. 1, 1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (IC50) by extracts of Volvariella volvacea subjected to different heat treatments