Effect of Processing Methods on Chemical Composition and Antioxidant Activities of Two Amaranthus Sp. Harvested in West Region of Cameroons

Arnaud Suffo KL^1,3, Ashish R^3*, Pamo Tedonkeng E² and Kuiate JR¹

¹Department of Biochemistry, Faculty of Science, University of Dschang, Cameroon, E-mail: ashishrawson@gmail.com

²Department of Animal Production, Faculty of Agronomy and Agricultural Science, University of Dschang, Cameroon, E-mail: ashishrawson@gmail.com

³Department of Food Engineering and Design, Department of Food Engineering and Design, Thanjavur, India, E-mail: ashishrawson@gmail.com

^*Corresponding Author: Ashish R, Department of Food Engineering and Design, Indian institute of Crop and Processing Technology, Thanjavur, India, Tel: 917373068426