Results 51 to 60 of about 2,913,318 (168)

Interactive effects of cooking method, genotype and environment on nutritional and antinutritional quality of quinoa (Chenopodium quinoa Willd.) seeds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Quinoa has gained global attention as a climate‐resilient crop with high nutritional value and strong potential to enhance food security. Quinoa seeds are characterized by high‐quality protein with a balanced essential amino acid profile and are rich in dietary fiber, vitamins, essential minerals, healthy lipids and bioactive ...
Rahma Goussi, Rim Ben Youssef, Hamza Gadhoumi, Hatem Ben Jouira, Arafet Manaa   +4 more
wiley   +1 more source

Appraising components of genetic variation and estimation of micronutrients and antinutrient parameters in black gram (Vigna mungo L.) genotypes

Indian Journal of Genetics and Plant Breeding (The)
A study was conducted to evaluate 30 black gram (Vigna mungo L.) genotypes for genetic variation in micronutrients and anti-nutritionalfactors. All the genotypes exhibited significant genetic variability for protein content (16.19–31.07%), iron (60.98–95.50 ppm), zinc(35.89–44.01 ppm), and selenium (1.12 to 19.53 ppm).
Radheshyam Kumawat, Sanjeev Kumar, Subhash C. Kashyap   +2 more
openaire   +1 more source

Nutrient, phytochemical, and antinutrient composition of Citrus maxima fruit juice and peel extract

, 2018
Nutrient, phytochemical, and antinutrient composition of Citrus maxima fruit juice and peel extract were determined. The fruit was procured from a garden in Trans‐Ekulu, Enugu East Local Government Area, Enugu State, Nigeria.
Abel, Happiness Chiamaka, Ani, Peace, Happiness Chiamaka Abel, Peace Nwanneka Ani   +3 more
core   +1 more source

Impact of sprouting pretreatment on physicochemical properties and in vitro digestibility of buckwheat milk

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç, Fırat Yılmaz, Arda Akdoğan, İlyas Atalar, Halil İbrahim Odabaş   +4 more
wiley   +1 more source

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten‐free breads and as a partial substitute for wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen, Julio Vidaurre‐Ruiz, Jonas Ehren, Angeleth Pacheco, Gloria Jesus Pascual‐Chagman, Jukka‐Pekka Suomela, Ritva Repo‐Carrasco‐Valencia   +6 more
wiley   +1 more source

Phytochemical Profile and Pharmacological Activity of Local Velvet Bean (Mucuna pruriens) of Timor

Ahmar Metastasis Health Journal
The processing of velvet beans (Mucuna pruriens) from Timor is traditionally done by boiling them repeatedly twelve times before consumption due to concerns about their antinutrient content. On the other hand, earlier research indicated that velvet beans
Azor Yulianus Tefa, Jefrianus Nino, Syprianus Ceunfin, Rensani Taloin, Ahmad Yani   +4 more
doaj   +1 more source

Effect of Fermentation on Nutrient and Antinutrient Contents of Cocoyam Corm [PDF]

, 2013
Objective: Cocoyam corms were fermented with the aim of enhancing and reducing its nutrient and antinutrient contents respectively. Methods: Cocoyam corm was fermentated naturally by submerged fermentation method in a sterile medium (distilled water) for
Adegbehingbe Kehinde Tope, Fakoya Soji
core   +1 more source

Innovative Processing Technologies for Legumes and Legume Products—A Review

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT The demand for plant‐based foods to improve food security, reduce malnutrition and promote better health worldwide has increased significantly in recent years. Legumes are a nutrient‐rich, sustainable, less expensive source of plant‐based foods, making them a healthy option for developing new food products.
Md Mirza Sahria Kamal, Kirk D. Dolan, Muhammad Siddiq   +2 more
wiley   +1 more source

Effects of Germination Periods on Proximate, Mineral, and Antinutrient Profiles of Pearl Millet (Pennisetum glacum) and Grain Amaranth (Amaranth cruentus) Flours

Biology and Life Sciences Forum
Protein 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, Olufunke Oluseyi Ezekiel, Olaide Ruth Aderibigbe   +2 more
doaj   +1 more source

Effect of Processing on the Antinutrient Content of Extruded Snacks from Cocoyam –Bambara Groundnut Flour Blends

, 2022
Snacks from the blends of cocoyam and Bambara groundnut composite flour blends were developed through extrusion cooking Technology. Response Surface Methodology (RSM), formulations, and optimization of the process variables.
Sadiq, Bulus Daniel, Esther, Omah C., Nkama, Iro, Omah C. Esther, Bulus Daniel Sadiq, Iro Nkama   +5 more
core   +1 more source