Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties ( cv. and cv. .

Banana is grown abundantly in tropical and subtropical countries, and it is consumed as raw or processed. Banana is a significant source of nutrients, and it has been found to contain carbohydrates and other nutritional components. The present study was conducted to evaluate the proximate composition, antioxidant composition, and physicochemical properties of flour obtained from two different banana varieties ( cv.

Influence of Cooking Methods on Antioxidant Activities of Selected Leafy Vegetables , , and in Sri Lanka.

Green leafy vegetables (GLVs) are abundant in bioactive compounds and constitute a crucial part of a balanced diet. Sri Lankan green leafy vegetables which are edible and available for consumption have not been thoroughly investigated, whilst their consumption can deflate the risk of arising several degenerative diseases, such as cancer and cardiovascular diseases. The present study was aimed at evaluating the antioxidant capacities of the leafy vegetables, (Kurignan), (Aguna), and (Girithilla), with different thermal treatments (70°C, 120°C, and 170°C) which are used in domestic cooking processes.