Results 41 to 50 of about 2,087 (164)

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Physico Chemical Properties and the Antinutrient status of a non-Alcoholic Beverage (Coke) [PDF]

, 2009
The physicochemical properties and the antinutrient status of the beverage, coke were evaluated to determine its suitability for consumption and toxic levels in mammal.
Wegwu, M.O., Nwaichi, E.O., Akaninwor, J.O.   +2 more
core   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

Effects of Natural and Inoculation Fermentation on the Antinutrient Composition of African Walnut Enriched with Carrot

, 2019
The effects of fermentation on the antinutrient composition of African walnut enriched with carrot and without carrot were carried out in this study. The submerged natural fermentation of non- enriched and carrot enriched (walnut 70%; carrot 30%)  ...
Afolami, O. I., Aribisala, J. O., Oladunmoye, M. K.   +2 more
core   +1 more source

Antinutrient and antioxidant quality of waxed and unwaxed pawpaw Carica papaya fruit stored at different temperatures [PDF]

, 2010
The storage of shea butter waxed and unwaxed pawpaw Carica papaya fruit at two storage temperatures was investigated with respect to the antinutrient (phytate, oxalate, condensed tannin (CT) and hydrolysable tannin (HT)) and antioxidant (vitamin C ...
Adetuyi, FO, Omosuli, SV, Akinadewo, LT, Ajala, L   +3 more
core   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Effect of Pretreatment Methods on the Proximate Composition, Antinutritional Factors, Antioxidants Properties, and In Vitro Antidiabetic Activities of Hypsizygus ulmarius

Food Chemistry International, EarlyView.
The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade, Saka Olasunkanmi Gbadamosi, Tunde Afolabi Morakinyo, Adedayo Olubunmi Adeboye, Akinsola Albert Famuwagun   +4 more
wiley   +1 more source

Re-Engineering Soybean Protein Quality: Toward Low Trypsin Inhibitor Soybean Using Classical Breeding and Genome Editing to Target KTI and BBI

Agriculture
Soybean seeds have long been regarded as “storehouses of high-quality proteins”. The breakdown of dietary proteins by digestive proteases is essential for achieving adequate protein digestibility in animals and humans.
Mohsen Niazian, Antoine Gagnon, Éric Gagnon   +2 more
doaj   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

Nutraceutical Benefits of Anchomanes difformis Rhizome and Its Effects on Blood Glucose and Hepatorenal Function in Normoglycemic Rats

Food Chemistry International, EarlyView.
Scientific analysis of Anchomanes difformis roots confirms significant nutraceutical potential, containing high levels of carbohydrates, proteins, and essential minerals. Phytochemical screening revealed antioxidants such as phenols and flavonoids, and although the extracts effectively lowered plasma glucose, safety testing showed dose‐dependent risks.
Lawrence Folorunso Dada, Kingsley Omage, Marshall Arebojie Azeke   +2 more
wiley   +1 more source