Results 31 to 40 of about 861 (157)
Traditional methods of processing livestock feed to reduce antinutrient factor content: a brief review [PDF]
, 2020 Anti-nutrients or anti-nutritional factors may be defined as those substances generated in natural feedstuffs by the normal metabolism of species and by different mechanisms.
Raharjo, Slamet +4 more
core +2 more sources
Table_1_Zinc biofortification through seed nutri-priming using alternative zinc sources and concentration levels in pea and sunflower microgreens.docx [PDF]
, 2023 Micronutrient deficiencies caused by malnutrition and hidden hunger are a growing concern worldwide, exacerbated by climate change, COVID-19, and conflicts.
Pradip Poudel (15302557) +3 more
core +1 more source
Studies on the Nutritional and Phytochemical Properties of <i>Persea americana</i> Seed [PDF]
, 2009 The phytochemical, nutrient, antinutrient and mineral element composition of seed extract of Persea americana were investigated. Phytochemical analyses of the seed extract revealed the presence of alkaloids, saponins, tannins, flavonoids, cyanogenic ...
Nwaogu, LA +5 more
core +2 more sources
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 +3 more
wiley +1 more source
Genetic and cropping cycle effects on proximate composition and antinutrient contents of flour made from eleven Musa genotypes [PDF]
, 2018 Eleven Musa genotypes comprising ten hybrids and one local check were grown for two cropping cycles (plant crop and ratoon crop) in a sub-humid location of southeastern Nigeria. Flour was processed from unripe fruits harvested thereof.
Baiyeri, K.P., Tenkouano, A.
core
Compositional studies and antioxidant potential of Albizia lebbeck (L.) Benth. pods and seeds [PDF]
, 2013 Albizia lebbeck (L.) Benth. is an important medicinal tree found in Pakistan. The present study evaluates the composition and antioxidant potential of various parts of the A. lebbeck plant.
ZIA-UL-HAQ, Muhammad +3 more
core +1 more source
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 +6 more
wiley +1 more source
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
Probiotics, lactic acid bacteria and bacilli: interesting supplementation for aquaculture [PDF]
, 2020 Probiotics administration in aquafeed is known to increase feed consumption and absorption due to their capacity to release a wide range of digestive enzymes and nutrients which can participate in digestion process and feed utilization, along with the ...
Lee, SH +13 more
core +1 more source
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 +4 more
wiley +1 more source