Evaluation of the nutritional and antioxidant potentialities of Capparis corymbosa

Edwige N. ROAMBA; CrÃ©pin I. DIBALA; Marcel D. BENGALY; Mamounata DIAO; Kiessoun KONATE; Mamoudou H. DICKO

doi:10.5897/AJFS2020.1977

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Evaluation of the nutritional and antioxidant potentialities of Capparis corymbosa

Edwige N. ROAMBA

Edwige N. ROAMBA
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University of Joseph Ki-Zerbo, 09 P. O. Box: 848, Ouagadougou 03, Burkina Faso.
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CrÃ©pin I. DIBALA

CrÃ©pin I. DIBALA
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University of Joseph Ki-Zerbo, 09 P. O. Box: 848, Ouagadougou 03, Burkina Faso.
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Marcel D. BENGALY

Marcel D. BENGALY
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University of Joseph Ki-Zerbo, 09 P. O. Box: 848, Ouagadougou 03, Burkina Faso.
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Mamounata DIAO

Mamounata DIAO
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University of Joseph Ki-Zerbo, 09 P. O. Box: 848, Ouagadougou 03, Burkina Faso.
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Kiessoun KONATE

Kiessoun KONATE
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University of Joseph Ki-Zerbo, 09 P. O. Box: 848, Ouagadougou 03, Burkina Faso.
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Mamoudou H. DICKO

Mamoudou H. DICKO
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University of Joseph Ki-Zerbo, 09 P. O. Box: 848, Ouagadougou 03, Burkina Faso.
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Article Number - 53D7E0164583
Vol.14(7), pp. 201-208 , August 2020
https://doi.org/10.5897/AJFS2020.1977

Received: 01 June 2020
Accepted: 13 July 2020
Published: 31 August 2020

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Edwige N. ROAMBA
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University of Joseph Ki-Zerbo, 09 P. O. Box: 848, Ouagadougou 03, Burkina Faso.

CrÃ©pin I. DIBALA
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University of Joseph Ki-Zerbo, 09 P. O. Box: 848, Ouagadougou 03, Burkina Faso.

Marcel D. BENGALY
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University of Joseph Ki-Zerbo, 09 P. O. Box: 848, Ouagadougou 03, Burkina Faso.

Mamounata DIAO
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University of Joseph Ki-Zerbo, 09 P. O. Box: 848, Ouagadougou 03, Burkina Faso.

Kiessoun KONATE
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University of Joseph Ki-Zerbo, 09 P. O. Box: 848, Ouagadougou 03, Burkina Faso.

Mamoudou H. DICKO
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University of Joseph Ki-Zerbo, 09 P. O. Box: 848, Ouagadougou 03, Burkina Faso.

Corresponding Author Email: [email protected]

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

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