Results 61 to 70 of about 1,377 (181)

Effect of processing methods on antinutrients in selected leafy vegetables [PDF]

Nigerian Food Journal, 2010
The effect of different processing methods on the reduction of selected anti-nutrients in ‘Ewuro’ (Vernonia amygdalina), ‘Igbo’ (Solanum  macrocarpon), ‘Ugwu’ (Talferia occidentalis) and ‘Utazi’ (Marsdenia latifolium) was assessed. The treatments/processing methods used for the assessment were T1(Squeezing vegetable with salt and water only), T2(Hot ...
Adeboye, A.S., Babajide, J. M.
openaire   +2 more sources

Reconfiguring biofortification strategies to transform food systems and address micronutrient deficiency of the 21st century

Journal of Integrative Plant Biology, EarlyView.
This review explores how to make staple foods and horticultural crops more nutritious, including how artificial intelligence‐based screening of gene banks helps deploy nutritionally rich germplasm into breeding. Genome editing can help develop crops richer in minerals, vitamins, and health‐promoting compounds, supporting healthier diets and more ...
Rhowell Jr. N. Tiozon, Alisdair R. Fernie, Nese Sreenivasulu   +2 more
wiley   +1 more source

Effects of Direct Steam Injection and Spray‐Drying on the Physicochemical, Nutritional, and Functional Properties of Black Bean Protein Concentrates

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Effects of direct steam injection and spray‐drying on the physicochemical, nutritional, and functional properties of black bean protein concentrates. ABSTRACT Direct steam injection (DSI) and spray‐drying are key unit operations in the industrial production of pulse protein ingredients that are often overlooked in laboratory‐scale studies.
Jasmin S. Yang, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +2 more
wiley   +1 more source

Edible Insect Allergens: An Emerging Food Safety Challenge

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Allergic responses to edible insects arise via two main pathways: cross‐reactivity with homologous arthropod allergens and primary sensitization to edible insect proteins, both leading to IgE‐mediated immune activation. ABSTRACT Edible insects are increasingly promoted as sustainable protein sources; however, their allergenic potential remains a ...
Changqi Liu, Cassandra Maya, John J. Love, Huilian Che, Ke Chen, Jing Zhao   +5 more
wiley   +1 more source

Nutritional and anti-nutrient profiles of some Ghanaian spices

Cogent Food & Agriculture, 2017
Spices are generally consumed because of the taste and flavor they add to food. Some are also consumed because of their medicinal properties. We herein report on the nutrient and antinutrient compositions of five Ghanaian spices namely Xylopia aethiopica,
Lawrence Sheringham Borquaye, Godfred Darko, Michael Konney Laryea, Edward Ntim Gasu, Nana Afia Abrafi Amponsah, Eunice Nyarkoah Appiah   +5 more
doaj   +1 more source

Commercially Exploited Seaweed Species in Africa: Occurrences, Chemical Composition, Current Value Chain and Opportunities for Value Addition

Reviews in Aquaculture, Volume 18, Issue 4, September 2026.
Commercially exploited seaweed species in Africa, their biochemical composition, current uses, and value chain are reviewed. Potential value‐addition of seaweed is suggested regionally in Africa amongst countries producing similar seaweed species. ABSTRACT Africa has a wide range of coastal environments that support a diverse array of seaweed species ...
Mondli Abednicko Masanabo, Marthe Jordbrekk Blikra, Trond Løvdal, Dagbjørn Skipnes, Morten Sivertsvik, Aditya Parmar, M. Naushad Emmambux   +6 more
wiley   +1 more source

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

Fermented Feed in Broiler Diets Reduces the Antinutritional Factors, Improves Productive Performances and Modulates Gut Microbiome—A Review

Agriculture
The aim of this review is to highlight the most beneficial effects of dietary fermented feed in correlation with decreasing the antinutrient concentration in vegetal matrices usually used for broiler nutrition.
Nicoleta Corina Predescu, Georgeta Stefan, Mihaela Petronela Rosu, Camelia Papuc   +3 more
doaj   +1 more source

Providing variations in yeast types for proximate, antinutrient and organoleptic analysis of cowpea tempeh (Vigna unguiculata L. Walp.) brown eye varieties [PDF]

BIO Web of Conferences
The study utilised four types of tempeh starter cultures: RAPRIMA brand tempeh starter cultures (R0), tempeh starter cultures derived from soybean tempeh flour (R1), tempeh starter cultures grown on rice media (R2), and tempeh starter cultures grown on ...
Rahayu Monika, Kusdiyantini Endang, Wijanarka   +2 more
doaj   +1 more source

Maize Biofortification Approaches for Fighting Malnutrition in Sub‐Saharan Africa

Plant-Environment Interactions, Volume 7, Issue 4, August 2026.
ABSTRACT Maize is a staple food in sub‐Saharan Africa (SSA); however, commonly used maize varieties are deficient in essential nutrients, including lysine, tryptophan, vitamin A, and minerals such as iron (Fe) and zinc (Zn). As a result, millions of people in this region suffer from one or more nutrient deficiencies that commonly lead to malnutrition ...
Bitew Tilahun Engida, Tesfaye Walle Mekonnen, Maryke Labuschagne   +2 more
wiley   +1 more source