Results 41 to 50 of about 2,913,318 (168)

Antinutrient Profile of Three Mushroom Varieties Consumed in Amaifeke, Orlu, Imo State [PDF]

, 2014
Background: The importance of eliminating or minimizing antinutrients from foods human consume cannot be overemphasized. This study evaluated the antinutrient profile of three varieties of mushroom consumed in Amaifeke, Orlu, Imo State were determined ...
P. N., OBIAKOR - OKEKE,, N., OLY-ALAWUBA,   +1 more
core  

Evaluation of the phytochemical, antioxidant and nutritional properties of Phyllanthus muellerianus leaves [PDF]

, 2021
Plant-derived preparations and isolated phytochemicals or their model derivatives are now used to treat infectious diseases, especially in the light of the emergence of drug-resistant microorganisms and the need to produce more efficacious and cost ...
Olalekan , O.J., Apenah , M.O., Ogunbela, A.A., Elumalero , G.O., Agboola, J.O.   +4 more
core  

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Genetic and cropping cycle effects on proximate composition and antinutrient contents of flour made from eleven Musa genotypes

, 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   +1 more source

Nutritional assay Pereskia spp.: unconventional vegetable

Anais da Academia Brasileira de Ciências
Pereskia grandifolia Haworth (PGH) and Pereskia aculeata Miller (PAM) are recognized sources of proteins; dietary fiber; vitamins and minerals make this plant leaves, raw, cooked, and braised, an important ally against protein and micronutrient ...
MELISSA G. SILVEIRA, CAMILA T.R. PICININ, MARCELO ÂNGELO CIRILLO, JULIANA M. FREIRE, MARIA DE FÁTIMA P. BARCELOS   +4 more
doaj   +1 more source

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source

Molecular mechanisms linking food processing to the human gut microbiome and metabolic health: A critical review

JSFA reports, EarlyView.
Abstract Food processing can improve safety, shelf life, digestibility and sensory quality, but it can also alter the food matrix, remove microbiota‐accessible substrates and introduce additives or heat‐derived compounds that modify host–microbe interactions.
Elijah Kolawole Oladipo, Oluwatosin Tumininu Olasinde, Oluwaseyi Samuel Akinpelu, Babarinde Jesulayomi Mercy, Olakanmi Oluwakemi Deborah, Ojo Oluwalonimi Christiana, Oyeyiola Olawumi Hezekiah, Christian Chibuike Aguoru, Diovu Charles Chinedu, Anyaoha Emmanuel Obinna, Helen Onyeaka   +10 more
wiley   +1 more source

Anti-nutrient factors, nutritional components, and antioxidant activities of faba beans (Vicia faba L.) as affected by genotype, seed traits, and their interactions

Food Chemistry: X
This study explored how genotype, seed color, and seed weight affect major biochemical components in 95 faba bean accessions. Genotype variation significantly affected convicine, total tannin (TTC), total saponin, and total phenol (TPC) contents.
Yu-Mi Choi, Myoung-Jae Shin, Sukyeung Lee, Hyemyeong Yoon, Jungyoon Yi, Xiaohan Wang, Heon-Woong Kim, Kebede Taye Desta   +7 more
doaj   +1 more source

Nutritional Composition, Antinutrient Contents, and Polyphenol Compounds of Selected Underutilized and Some Commonly Consumed Vegetables in East Wollega, West Ethiopia

, 2022
In Ethiopia, some plants (Ethiopia kale, Swiss chard, and celery) remain underutilized for human consumption, as information on their nutritional potential remains limited.
Habtamu Fekadu Gemede, Ebisa Olika Keyata, Fekadu Adimasu Abdi   +2 more
core   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source