Effect of Fermentation, Germination and Combined Germination-Fermentation Processing Methods on the Nutrient and Anti-nutrient Contents of Quality Protein Maize (QPM) Seeds [PDF]
Journal of Applied Sciences and Environmental Management, 2020 Cereals remain the major components of traditional complementary foods but possess antinutritional factors in addition to nutrients. High antinutrient content have been linked to poor quality complementary foods and high level of undernutrition among ...
D.I. Anaemene , G.T. Fadupin
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A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera [PDF]
International Journal of Food Science, 2022 Fermented foods and beverages are the product of the enzymaticcally transformed food components which are acived by different microorganisms. Fermented foods have grown in popularity in recent years because of their alleged health benefits.
Yizengaw Mengesha +2 more
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Chemical composition of Macrocystis pyrifera (giant sargazo) collected in summer and winter and its possible use in animal feeding [PDF]
Ciencias Marinas, 1994 In the present study, it is established that Macrocystis pyrifera collected in summer and winter, in Bahía Tortugas, B.C.S. (Mexico), presented variation in some components of nutritional interest for various animal species.
MI Castro-González +2 more
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Rapeseed as the source of proteins: A review [PDF]
Food and Feed ResearchRapeseed proteins can be isolated as high-value components from residual materials of oilseed processing. This review provides an overview of rapeseed protein isolate production, with an emphasis on conventional alkaline extraction and alternative ...
Tomić Damjana M. +6 more
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Nutrient-Antinutrient Components And Isolation Of Probiotic Bacteria Presence In Ackee (Blighia Sapida) Fruit [PDF]
, 2017 This research work covers phytochemical analysis, mineral analysis, pH, bile salt and temperature components of Ackee fruit. The phytochemical properties of the Ackee fruit (arils) showed six bioactive constituents: phytate (18.12± 0.08mg/g), tannin (0.93± 0.04mg/g), phenol (26.19± 0.08%), glycoside (106.73± 0.04mg/g), alkaloid (19.70± 0.02%) while ...
Lawal, R.T +5 more
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Metabolomics of ethnic fermented foods and beverages: understanding new aspects through Omic techniques [PDF]
Frontiers in Sustainable Food Systems, 2023 In the era of Omics, metabolomics and metaproteomics have emerged as powerful tools for the deep analysis of the fermentation of various foods. These two are relatively new in the field of science.
Sagnik Sarkar +2 more
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Fermented Feed in Broiler Diets Reduces the Antinutritional Factors, Improves Productive Performances and Modulates Gut Microbiome—A Review [PDF]
AgricultureThe 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 +3 more
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Zinc biofortification through seed nutri-priming using alternative zinc sources and concentration levels in pea and sunflower microgreens [PDF]
Frontiers in Plant Science, 2023 Micronutrient deficiencies caused by malnutrition and hidden hunger are a growing concern worldwide, exacerbated by climate change, COVID-19, and conflicts.
Pradip Poudel +3 more
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Effects of Germination Periods on Proximate, Mineral, and Antinutrient Profiles of Pearl Millet (Pennisetum glacum) and Grain Amaranth (Amaranth cruentus) Flours [PDF]
Biology and Life Sciences ForumProtein and minerals are central to human diets. This study investigated the effects of germination periods (24 h, 48 h, and 72 h) as a pretreatment process on the nutritional and antinutritional components of pearl millet and amaranth grain flours (28 ±
Samuel Olufemi Owolade +2 more
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Probiotics and Their Functional Role in Mitigating Antinutrient Effects In Vivo-A Systematic Review and Meta-Analysis. [PDF]
Compr Rev Food Sci Food SafABSTRACT Antinutrients like phytic acid and oxalates reduce mineral bioavailability by forming insoluble complexes with iron, zinc, and calcium. Probiotic supplementation may counteract these effects through enzymatic activity (e.g., phytase, oxalate decarboxylase) and microbiota modulation. This PRISMA‐based meta‐analysis evaluated 27 in vivo studies (
Olar-Pop L +5 more
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