Moringa oleifera Leaf Powder Can Decrease the Oxalate Content and Color Change in Cocoyam During Achicha Ede Preparation

This work investigated the potential of Moringa oleifera leaf powder to decrease the oxalate content and color change in cocoyam during achicha ede preparation. Achicha ede is an indigenous dish of Eastern Nigeria. A central composite design, generated with Design-Expert (version 13) software, was u...

Food Studies: An Interdisciplinary Journal

Common Ground Research Networks