Results 1 to 10 of about 2,016 (114)

Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant Properties [PDF]

Foods
Millets are recognized as future foods due to their abundant nutrition and resilience, increasing their value on the global stage. Millets possess a broad spectrum of nutrients, antinutrients, and antioxidants, making it imperative to understand the ...
Suhan Bheemaiah Balyatanda, N. A. Nanje Gowda, Jeyamkondan Subbiah, Snehasis Chakraborty, P. V. Vara Prasad, Kaliramesh Siliveru   +5 more
doaj   +2 more sources

Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder [PDF]

Food Chemistry: X
Potato is a highly nutritious staple food however, it also contains some antinutrients like alkaloids, phytates, tannins, oxalates as well as pesticide residues.
Muhammad Waseem, Saeed Akhtar, Tariq Ismail, Tawfiq Alsulami, Muhammad Qamar, Dur-e-shahwar Sattar, Raheel Suleman, Wisha Saeed, Crossby Osei Tutu   +8 more
doaj   +2 more sources

Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean–Oat Product

Foods, 2023
The importance of cereals and pulses in the diet is widely recognized, and consumers are seeking for ways to balance their diet with plant-based options.
Minna Kahala, Lucia Blasco, Anne Pihlanto   +2 more
exaly   +3 more sources

Bacterial Degradation of Antinutrients in Foods: The Genomic Insight [PDF]

Foods
Antinutrients, also known as anti-nutritional factors (ANFs), are compounds found in many plant-based foods that can limit the bioavailability of nutrients or can act as precursors to toxic substances.
Alexander Arsov, Lidia Tsigoriyna, Daniela Batovska, Nadya Armenova, Wanmeng Mu, Wenli Zhang, Kaloyan Petrov, Penka Petrova   +7 more
doaj   +2 more sources

Micronutrient and antinutrient content of semi-processed fruit peels: Towards boosting immunity [PDF]

Health SA Gesondheid: Journal of Interdisciplinary Health Sciences
Background: Fruits are excellent sources of micronutrients; hence, their consumption is highly recommended. However, fruit peels, often discarded, despite some being edible have been reported to contain essential nutrients and antioxidants, which ...
Eridiong O. Onyenweaku, Hema Kesa
doaj   +2 more sources

Effect of Bioprocessing on the Nutritional Composition, Antinutrients, Functional Properties, and Metabolites of Bambara Groundnut and Its Prospective Food Applications: A Review [PDF]

Molecules
Bambara groundnut (Vigna subterranea (L.) Verdc.) is an underutilized leguminous crop, with its grains consumed differently, especially in developing countries. Bambara groundnut (BGN) is the cheapest source of protein and a rich source of dietary fiber,
Mpho Edward Mashau, Kgaogelo Edwin Ramatsetse, Thakhani Takalani, Oluwaseun Peter Bamidele, Shonisani Eugenia Ramashia   +4 more
doaj   +2 more sources

Conventional and emerging processing techniques for the post-harvest reduction of antinutrients in edible legumes

Applied Food Research, 2022
: Legumes have immense health benefits to humans and animals, while substantially contributing to soil amelioration. However since they contain several antinutients, customarily legumes go through several processes before they are used as plated items or
Gouri Das, Anand Sharma, Prabir K. Sarkar   +2 more
doaj   +1 more source

Analytical approach to assess anti-nutritional factors of grains and oilseeds: A comprehensive review

Journal of Agriculture and Food Research, 2023
This review aims to explore the various antinutritional factors found in grains and oilseeds, their sources, and the different methods employed to mitigate their effects.
Pushpanjali Purohit, Hrithik Rawat, Nitigya Verma, Sadhna Mishra, Akhilesh Nautiyal, Anshul, Shruti Bhatt, Nehul Bisht, Kashish Aggarwal, Anurag Bora, Himanshu Kumar, Priyanka Rawal, Atul Kumar, Rishiraj Kapoor, Jyoti Sehrawat, Muzamil Ahmad Rather, Bindu Naik, Vijay Kumar, Sarvesh Rustagi, Manpreet Singh Preet, Avinash Kumar Jha, Arun Kumar Gupta   +21 more
doaj   +1 more source

Effect of Thermal and Non-Thermal Processing on Nutritional, Functional, Safety Characteristics and Sensory Quality of White Cabbage Powder

Foods, 2022
This study was aimed to improve nutritional, functional and consumer safety aspects of cabbage powder (CP). White cabbage (Brassica oleracea var. capitata f.
Muhammad Waseem, Saeed Akhtar, Muhammad Qamar, Wisha Saeed, Tariq Ismail, Tuba Esatbeyoglu   +5 more
doaj   +1 more source

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Fermentation, 2022
Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition.
Janet Adeyinka Adebo, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka, Oluwafemi Ayodeji Adebo   +6 more
doaj   +1 more source