Assessment of Genotoxicity and Cytotoxicity of Tepary Bean (<i>Phaseolus acutifolius</i>) Seed Protein Extract. [PDF]
Life (Basel)Valadez-Vega C +10 more
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Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially Probiotic L. paracasei SP5. [PDF]
FoodsMantzourani I +3 more
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Nutritional, Antioxidant, and Functional Properties of Cameroonian Cowpea and Bambara Groundnut and Their Culinary Forms. [PDF]
CureusNameni RO +7 more
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How the Intake of Pulses May Impact Metabolic Disorders and Dementia Risk: A Narrative Review. [PDF]
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Nutrient and antinutrient composition of Amaranthus muricatus
Plant Foods for Human Nutrition, 1999The chemical and nutritional composition of the aerial parts of Amaranthus muricatus was assessed. This is a wild plant growing well in arid and poor soil, which are not suitable for cereals. The material under study was boiled, dried and ground and then evaluated for chemical, nutritional and antinutritional properties.
N L, Escudero +4 more
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Nutrients and Antinutrients in Peanut Greens
Journal of Food Composition and Analysis, 1996The use of young peanut leaves as a green vegetable will increase utilization of the plant and reduce production wastes that will have to be recycled in an enclosed environment such as the controlled ecological life support system (CELSS) of a space station. In CELSS, plant wastes have to be transformed into an edible or reusable form or into a compact
Aurea M. Almazan, Fatima Begum
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Nutrient and antinutrient profiles of raw and fermented cocoa beans
Plant Foods for Human Nutrition, 1995Freshly harvested cocoa bean was subjected to natural fermentation for 3, 6, 9 or 12 days. The proximate, mineral, hydrocyanate (HCN), oxalate and theobromine levels in the products were determined and compared with those of raw (unfermented) cocoa. The latter sample had the following composition: protein (N x 6.25), 17.5; lipid, 62.9; ash, 4.4; fibre,
C Y, Aremu, M A, Agiang, J O, Ayatse
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Effect of Processing on Antinutrient Compounds in Pulses
Cereal Chemistry, 2016Processing of pulses (peas, beans, lentils, chickpeas, and faba beans) is necessary to reduce or eliminate the antinutrient compounds. Conventional processing including soaking, dehulling, boiling, and pressure cooking as well as germination and fermentation reduce the levels of phytate, protease inhibitors, phenolics, condensed tannins, lectins, and ...
Carol Ann Patterson +2 more
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Effect of processing on the antinutrient content of rapeseed
Journal of the Science of Food and Agriculture, 1986AbstractThe effects of dry extrusion of mixtures of rapeseed and soya bean on total and individual glucosinolates, selected glucosinolate hydrolysis products, myrosinase, sinapine and tannins have been compared with those of more conventional processing, e.g. lime treatment, micronisation and ammoniation.
G. Roger Fenwick +4 more
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Selected nutrients and antinutrients in peanut cultivars harvested in Brazil
Journal of the Science of Food and Agriculture, 2019AbstractBACKGROUNDThere are more than 30 peanut cultivars registered in Brazil. However, there are no published data about the content of nutrients and antinutrients even in the most commercially important ones. Therefore, our objective was to characterize commercial peanut cultivars harvested in Brazil by determining proximate and fatty acid ...
Mariana Gonçalves, Lozano +3 more
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