Efficacy of Culture and Human Capital in Synergised Antioxidant Potential of Natural Produced Seasoning Cube
Joy Ogechukwu Obiora — Department of Chemistry Technology, School of Science Laboratory Technology, Federal Polytechnic Oko, Anambra State, Edith Oluchi Ogbuonye — Department of Food Science and Technology, School of applied Science and Technology, Federal Polytechnic Oko, Anambra State, Lawretta Nweke — Department of Chemistry Technology, School of Science Laboratory Technology, Federal Polytechnic Oko, Anambra State | ISA 22nd Annual International Conference (2025)
Culture is people’s creative engagement with existence. In this present study, natural seasoning cubes were made from indigenous plant sources by standard methods. Anti inflammatory and antioxidant properties of the seasoning cubes are to reduce the tissue damage which is …