African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Comparative evaluation of anti-oxidative potentials of fermented locust bean condiment and its moringa fortified variant

Gibson L. Arueya
  • Gibson L. Arueya
  • Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Oyo State, Nigeria.
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Maimuna Sani
  • Maimuna Sani
  • Department of Food Agriculture and Biological Engineering, College of Engineering and Technology, Kwara State University, Malete, Ilorin, Kwara State, Nigeria.
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Akeem Olayemi Raji
  • Akeem Olayemi Raji
  • Department of Food Agriculture and Biological Engineering, College of Engineering and Technology, Kwara State University, Malete, Ilorin, Kwara State, Nigeria.
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  •  Received: 21 June 2017
  •  Accepted: 28 September 2017
  •  Published: 08 November 2017

How to cite this article

APA /
Arueya, G. L., Sani, M., & Raji, A. O. (2017). Comparative evaluation of anti-oxidative potentials of fermented locust bean condiment and its moringa fortified variant. African Journal of Biotechnology , 16(45), 2134-2141.
Chicago /
Gibson L. Arueya, Maimuna Sani and Akeem Olayemi Raji. "Comparative evaluation of anti-oxidative potentials of fermented locust bean condiment and its moringa fortified variant." African Journal of Biotechnology 16, no. 45 (2017): 2134-2141.
MLA /
Gibson L. Arueya, Maimuna Sani and Akeem Olayemi Raji. "Comparative evaluation of anti-oxidative potentials of fermented locust bean condiment and its moringa fortified variant." African Journal of Biotechnology 16.45 (2017): 2134-2141.
DOI /
https://doi.org/10.5897/AJB2017.16123
URL /
https://ftp.academicjournals.org/journal/AJB/article-abstract/711521A66562

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This article is published under the terms of the Creative Commons Attribution License 4.0

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