Browsing Basic & Applied Sciences by Subject "antioxidant capacity"

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The effect of common pre-treatments and cooking techniques on the antioxidant capacity of Chickpea (Cicer arietinum), Cowpea (Vigna unguiculata) and Green Gram (Vigna radiata)

Perera, HPP; Kumari, DWMMM; Wijelath, WAGE; Senavirathna, RMISK (2019)

Legumes are rich in antioxidants which are beneficial in reducing the oxidative stress in human body. Antioxidants present in legumes could be changed by common pre-treatments and cooking techniques practiced in Sri Lanka. ...