Results 81 to 90 of about 2,913,318 (168)

Optimization of Roasting Enhances Bioactive Profiles, Antioxidant Activity, and Reduces Lectin Content in Bean Flours: Implications for Functional Plant‐Based Ingredients

Journal of Food Process Engineering, Volume 49, Issue 11, November 2026.
Graphical representation of the response surface methodology (RSM) framework applied to optimize roasting temperature (150°C–220°C) and time (10–20 min) in pulses. Optimized processing and subsequent milling produce roasted bean flour with significantly reduced lectin content and improved phytochemical profiles and antioxidant activity.
Olumide O. Fashakin, Karen Cichy, Ilce G. Medina‐Meza   +2 more
wiley   +1 more source

Effect of processing methods on the chemical composition and functional properties of pigeon pea seed [PDF]

, 2017
Flour samples were prepared from raw, toasted, fermented and germinated pigeon pea seedds. The flours were analyzed for chemical composition, antinutrient contents and functional properties.
AKUBOR PI
core   +2 more sources

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

Genome‐Wide Identification and Structural Characterization of Secondary Metabolite Biosynthetic Gene Clusters in African Baobab (Adansonia digitata)

Chemistry &Biodiversity, Volume 23, Issue 10, October 2026.
Genome‐wide computational analysis of the African baobab (Adansonia digitata) identifies 50 candidate biosynthetic gene clusters spanning terpene, polyketide, cyclopeptide, and lignan pathways, including nine BURP‐domain clusters linked to putative chemical defense.
Ahmed A. Elshikh, Ahmed S. Kabbashi, Imtenan M. Musa   +2 more
wiley   +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

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, Volume 4, Issue 4, Page 783-804, October 2026.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

Ethnomedicinal Uses of Thai Legumes (Fabaceae) and Their Potential in Industrial Applications

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Thai legumes (Fabaceae) are rich sources of bioactive phytochemicals, including saponins, flavonoids, biochanin A, and daidzein. These compounds contribute to diverse ethnomedicinal properties, including antioxidant, antiviral, anti‐inflammatory, anticancer, and cardioprotective activities.
Muhammad Tayyab Arshad, Farhang Hameed Awlqadr, Iffat Ullah, Mamoona Shehzadi, Aneeq Ahmad, Ali Ikram, Maneeba Khalid, Md. Sakhawot Hossain   +7 more
wiley   +1 more source

Pro(cessing) versus anti(nutrients): how common bean flour processing and formulation impact antinutrient levels and in vitro macro- and micronutrient digestion properties

Various processes can be applied to produce pulse flours. While these different production methods may influence antinutrient levels, most previous research has focused on whole seeds, which typically undergo more extensive processing than flours ...
Mikhalski, Masha, Grauwet, Tara, Staes, Esther, Van Loey, Ann, Duijsens, Dorine, Vander Velde, Sofie   +5 more
core   +1 more source

Edible Rose and Roselle: A Critical Review of Nutritional Composition, Safety, and Regulatory Considerations for Product Development

Journal of Food Science, Volume 91, Issue 10, October 2026.
ABSTRACT The growing demand for sustainable and health‐promoting products has increased scientific and industrial interest in edible flowers as functional ingredients. Rose (Rosa spp.) and roselle (Hibiscus sabdariffa L.) have gained attention for their traditional use, diverse phytochemical composition, and emerging applications in functional foods ...
Temilola Dada, Susanne Neugart, Layla Engelhardt   +2 more
wiley   +1 more source

Physicochemical, Nutraceutical and Techno‐Functional Properties of Germinated African Yam Bean Protein Concentrate

Journal of Food Science, Volume 91, Issue 10, October 2026.
ABSTRACT Germination is a widely recognized bioprocess that modifies the nutritional and functional properties of legumes. However, effects of germination on the properties of resulting protein concentrate from African yam bean (AYB) have not been adequately studied.
Queeneth Ijeoma Onwuka, Chiemela Enyinnaya Chinma, Euphresia Nkiru Odimegwu, Janet Adeyinka Adebo, Jon Wilkin, Oluwafemi Ayodeji Adebo   +5 more
wiley   +1 more source