Results 71 to 80 of about 2,200 (181)

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  

Mucuna pruriens as a Sustainable Functional Food: Applications From Seed to Product

Modern Agriculture, Volume 4, Issue 2, December 2026.
This review highlights Mucuna pruriens as a nutrient‐rich legume with significant nutritional, therapeutic, and agricultural value. Its protein‐rich seeds contain essential minerals and L‐DOPA, but high antinutritional compounds require effective processing before consumption.
Crossby Osei Tutu, Reuben Acheampong, Papa Toah Akonor, Bernard Kwabena Asiedu, Rexford Obeng, Anthonia Helga Andoh‐Odoom, Dora Duah‐Bisiw, Jacob Ulzen, Michael Wiafe‐Kwagyan, Nii Korley Kortei, Justice Owusu‐Bempah   +10 more
wiley   +1 more source

Development of Gluten‐Free Biscuits From Rice Flour‐Pineapple Stem Starch Blends: Physicochemical Properties, In Vitro Starch Digestibility, Estimated Glycemic Index, Sensory Evaluation, and Storage Stability [PDF]

Food Sci Nutr
Pineapple stem starch (PSS) was incorporated into gluten‐free rice biscuits at 0%, 25%, 50%, 75%, and 100% substitution levels to enhance nutritional value by increasing resistant starch (RS) content and reducing estimated glycemic index (eGI). The 75% PSS formulation was identified as optimal, exhibiting the highest liking scores and a medium eGI (60 ...
Sriprablom J, Phansuea P, Sahasakul Y, Disnil S, Aursalung A, Srisangwan N, Keeratichamroen A, Srisungwan S, Wongsagonsup R.   +8 more
europepmc   +2 more sources

Microbial Mechanisms and Sensory Outcomes of Flavor Development in Fermented Plant‐Based Proteins

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Fermentation improves the flavor and consumer appeal of plant‐based proteins by reducing off‐flavors and generating desirable taste and aroma compounds. This review summarizes microbial mechanisms of flavor development, factors influencing sensory quality, and emerging opportunities in precision fermentation, flavoromics, and microbial engineering ...
Nancy D. Asen
wiley   +1 more source

Antinutrient content (CPCFs) (mg/100g), and yeast and mold content of commercially produced complementary foods (CPCFs) in log₁₀ cfu/g.

Antinutrient content (CPCFs) (mg/100g), and yeast and mold content of commercially produced complementary foods (CPCFs) in log10 cfu/g.
Elroe Mario (18004419), Endale Amare (12419007), Abera Belay (9299832)   +2 more
core   +1 more source

Effect of Fermentation on Nutrient and Antinutrient Contents of Fermented Whole and Ground African Breadfruit (Treculia africana) Seeds

, 2017
Aim: This study investigated the microbial contents, proximate compositions and the antinutrient contents of whole and ground fermented African breadfruit seeds. Methodology: The whole and ground samples were fermented for 72 hours.
S Fakoya, B. S. Adeleke, B Adeleke, K Adegbehingbe, S. Fakoya, K. T. Adegbehingbe   +5 more
core   +1 more source

Table_2_Indigenous Foods of India: A Comprehensive Narrative Review of Nutritive Values, Antinutrient Content and Mineral Bioavailability of Traditional Foods Consumed by Indigenous Communities of India.pdf

, 2022
India is endowed with several indigenous foods (IFs), that hold special cultural significance among local and ethnic caommunities, yet no attempts have been made till date to systematically compile their nutritive values.
Suparna Ghosh-Jerath (3414830), Ridhima Kapoor (5518271), Manisha Sabharwal (12471417)   +2 more
core   +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

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

Tropical Plantains, Tubers, and Roots: Advancing Food Quality, Safety, and Processing Innovations for Global Nutritional Equity

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence, Veeranna Hitlamani, Njintang Yanou Nicolas, Aashitosh A. Inamdar   +3 more
wiley   +1 more source