Full Length Research Paper
References
Ajayi OB, Akomolafe SF, Akinyemi FT (2013). Food value of two varieties of ginger commonly consumed in Nigeria. ISRN Nutrition. ArticleID359727,5 p. |
|
Bouba AA, Njintang NY, Foyet HS, Scher J, Montet D, Mbofung CMF (2012). Proximate composition, mineral and vitamin content of some wild plants used as spices in Cameroon. Food and Nutrition Sciences (3):423-432. |
|
Jiang TA (2019). Health benefits of culinary herbs and spices. Journal of AOAC International, 102(2), 395-411. |
|
Keswet LA, Abia FO (2015). Production and nutritional analysis of Itsekiri pepper soup spices. International Journal of Development Research 5(87):4905-4907. |
|
Otunola GA, Oloyede OB, Oladiji AT, Afolayan AJ (2010). Comparative analysis of the chemical composition of three Spices-Allium sativum, L. Zingiber officinalerocs and Capsicum frutescens L commonly consumed in Nigeria. African Journal of Biotechnology 9(41):6927-6931. |
|
Salmon T (2016). Immaculate Bites. |
|
Tapsell LC, Hemphill I, Cobiac L, Patch CS, Sullivan DR, Fenech M, Roodenrys S, Keogh JB, Clifton PM, Williams PG, Fazio VA, Inge KE (2006). Health benefits of herbs and spices: the past, the present, the future. Medical Journal of Australia 185(S4):S1-S2. |
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