Nutritional Values and Their Potential Applications in Food Products of Krabok Seed (Irvingia malayana)
Sutthidech Preecharram,
Santi Phosri,
Tinnakorn Theansungnoen
et al.
Abstract:This investigation examined the nutritional value, mineral content, total phenolic content, antioxidant activity and cytotoxicity of uncooked and cooked Krabok seeds. Proximate analysis was carried out to determine the nutrient composition of uncooked and cooked Krabok seeds. The average fat, protein, carbohydrate, moisture, ash, and fiber contents were found to be 75.42, 11.78, 6.72, 2.68, 1.85 and 1.54 %, respectively. The Folin-Ciocalteu method was employed for the quantitative analysis of total phenolic co… Show more
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