Results 31 to 40 of about 2,087 (164)
Antinutrient Profile of Three Mushroom Varieties Consumed in Amaifeke, Orlu, Imo State [PDF]
, 2014 Background: The importance of eliminating or minimizing antinutrients from foods human consume cannot be overemphasized. This study evaluated the antinutrient profile of three varieties of mushroom consumed in Amaifeke, Orlu, Imo State were determined ...
P. N., OBIAKOR - OKEKE, +1 more
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Bioresources and Bioprocessing, 2022 Solid-state fermentation (SSF) may be a suitable bioprocess to produce protein-vegetal ingredients with increased nutritional and functional value.
J. Sánchez-García +4 more
doaj +1 more source
Phenolic, nutritional and molecular interaction study among different millet varieties
Food Chemistry Advances, 2023 Millet varieties were analyzed for nutritional, antinutritional, mineral and phenolic profiles. Inhibition potential of phenolic acids for enzyme inhibition ,activity was estimated, alongside starch digestibility of millet grains was evaluated.
Giridhar Goudar +6 more
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Effect of fermentation and drying on the nutrient and antinutrient composition of yellow and white maize flours [PDF]
, 2022 Background: Maize is the most abundant and available component of the locally prepared gruels for human consumption in Nigeria. It has been the basic source of meal for infants and breakfast for the average family.
Ezeja, P, Onuoha, N.O., Ufere, E.A.
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Engineering Reports, 2019 Ragi, also known as Finger millet, has been promoted as a healthy alternative to major cereals such as rice and wheat. It is a well‐known source of various minerals, dietary fiber, and a primary source of carbohydrate in parts of Asia and Africa. Ragi is
Shannon Fenwick +5 more
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Effect of Fermentation on Nutrient and Antinutrient Contents of Cocoyam Corm [PDF]
, 2013 Objective: Cocoyam corms were fermented with the aim of enhancing and reducing its nutrient and antinutrient contents respectively. Methods: Cocoyam corm was fermentated naturally by submerged fermentation method in a sterile medium (distilled water) for
Adegbehingbe Kehinde Tope, Fakoya Soji
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Effect of processing method on the antinutrient content of Tacca leontopetaloides (L.) Kuntze flour
, 2014 International audienceAims: This study was aimed at evaluating the effect of the method of processing on the antinutrient content of flours made from Tacca leontopetaloides (Tacca) tubers.Study Design: Two experimental designs - the randomized block and ...
Ndouyang, Collinlaw J +4 more
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Croatian Journal of Food Science and Technology, 2023 Probiotic drinks have become more popular and the desire for new flavours among consumers necessitates the development and production of improved probiotic drinks. In the present study, the reducing sugar, mineral content, antinutritional and antioxidant
Victor Olusegun Oyetayo +1 more
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Kanem Journal of Medical Sciences, 2021 Background: Pumpkin (Cucurbita spp.), is one of the most popular vegetables consumed in the world, has been recently recognized as a functional food. Traditional crops including the pumpkins, which are rich in micronutrients, are not consumed widely by ...
Falmata A Sanda +5 more
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Acta Agriculturae SlovenicaRecent introduction of beta-carotene rich orange-fleshed sweet potatoes (OFSP) has resulted to consumers’ low demands for traditional white-fleshed sweet potatoes (TWFSP), without due consideration of their nutritional qualities. This study appraised the
Onwuchekwa OGAH +5 more
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