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Evaluation of antioxidant activity and bioactive compounds on domestic cooking method
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Nuts and oil seeds are extremely nutrient-dense foods. They provide generous amounts of calories, fats, complex carbohydrates, protein, vitamins, minerals and fiber. Roasting is the main thermal processing technique used for nuts and oil seeds in order to enhance their sensory properties and value addition. The present research studied the effect of domestic cooking methods on antioxidant activity and bioactive compounds in ground nut and sesame seeds. | Evaluation of antioxidant activity and bioactive compounds on domestic cooking method