monodora unwinii/potassium

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Evaluation of five essential oils from aromatic plants of Cameroon for controlling food spoilage and mycotoxin producing fungi.

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Five essential oils (EO) extracted from Cymbopogon citratus, Monodora myristica, Ocimum gratissimum, Thymus vulgaris and Zingiber officinale were investigated for their inhibitory effect against three food spoilage and mycotoxin producing fungi, Fusarium moniliforme, Aspergillus flavus and

Effects of Thermal Processing on the Nutritional, Antinutrient, and In Vitro Antioxidant Profile of Monodora myristica (Gaertn.) Dunal Seeds.

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Proximate, minerals, and anti-nutrient content of raw Monodora myristica seed and Monodora myristica seeds boiled and roasted for 10, 20, and 30 min, respectively were assessed. In addition, the effects of boiling and roasting for 10, 20, and 30 min on the antioxidant properties of Monodora

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