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Antioxidant Activity and Resistant Starch Content of C. tuberosus on Different Cooking Method and its Potential on Glucose Management in Diabetic Mice
Current Research in Nutrition and Food Science Journal
This research aims to know the antioxidant activity and the levels of resistant starch of C. tuberosus on different processing methods. Processing methods used were boiling and baking. Bioactive compounds being evaluated is the number of total phenolic and flavonoid. Evaluation of antioxidant activity is performed with the DPPH method. The evaluation of the levels of resistant starch was done in an enzymatic method. The results showed that levels of total phenolic and flavonoid demonstrate adoi:10.12944/crnfsj.7.1.18 fatcat:r775r4yad5gfvmlxuciwlbdcku