Results 161 to 170 of about 2,193 (184)

Nutrient and antinutrient composition of Senecio biafrae (Worowo)

2018
Objective: This study was designed to evaluate the effect of blanching and boiling on the nutritional and antinutrient composition of a a lesser known local green leafy vegetable, Senecio biafrae.Materials and Methods: Fresh Senecio biafrae was purchased from Oje market in Ibadan.
openaire   +1 more source

Potential health benefits and problems associated with antinutrients in foods

Food Research International, 1993
Lilian Thompson
exaly  

Antinutrients in Pulses

Bhupinder Kaur, Kaustav Majumder
openaire   +1 more source

Effects of Hull Scratching, Soaking, and Boiling on Antinutrients in Japanese Red Sword Bean (Canavalia gladiata)

Journal of Food Science, 2016
Satsuki Une, Koji Nonaka
exaly  

Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa

LWT - Food Science and Technology, 2020
Prashant Sahni, Savita Sharma
exaly  

Effect of different treatments on in vitro protein digestibility, antinutrients, antioxidant properties and mineral composition of Amaranthus viridis seed

Cogent Food and Agriculture, 2017
Babatunde Olawoye, Saka O Gbadamosi
exaly  

Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.)

International Journal of Food Science and Technology, 2008
Sudip Rakshit
exaly  

Phytic Acid's Innovative Antinutrient Reduction

Wusirika Ramakrishna, Pankaj Ror, Rahul Beniwal   +2 more
openaire   +1 more source

Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes

Food Chemistry, 2005
exaly  

Effect of variety and crude protein content on nutrients and certain antinutrients in field peas (Pisum sativum)

Journal of the Science of Food and Agriculture, 2004
Ning Wang
exaly