Results 31 to 40 of about 1,716 (176)

Antinutrients and Phytochemicals in Food [PDF]

, 1997
1. Beneficial Health Effects and Drawbacks of Antinutrients and Phytochemicals in Foods: An Overview 2. Protease and *a-Amylase Inhibitors of Higher Plants 3. Plant Lectins: Properties, Nutritional Significance, and Function 4. Antinutritional and Allergenic Proteins 5. Potato Polyphenols: Role in the Plant and in the Diet 6.
openaire   +1 more source

Review: Effects of antinutrients and functional components from soybeans on animal function and health: Insights from studies on monogastric animals, from humans to salmon

Animal
The aims of the present review are to remind and give food for thought regarding the complexity of gastrointestinal functions, impacts of antinutrients and functional ingredients, and consequences of large knowledge gaps for feed formulation. Emphasis is
Å. Krogdahl, G. Løkka, T.M. Kortner
doaj   +1 more source

Oligosaccharide and antinutrient content of whole red haricot bean fermented in salt–sugar and salt‐only solutions

Legume Science, 2022
Common beans (Phaseolus vulgaris L.) are nutritious and confer numerous health benefits. However, they are also high raffinose family oligosaccharides (RFOs) and antinutrients.
Vivian C. Kitum, Peter K. Kinyanjui, Julius M. Mathara, Daniel N. Sila   +3 more
doaj   +1 more source

Optimized method for processing avocado seeds to improve selected nutrients and functional values [PDF]

, 2021
This research article published by J-STAGE, Volume 27 Issue 1, 2021The objective of this study was to develop an optimal processing technique capable of reducing antinutrients to acceptable levels, retain nutrients and functional values of avocado seeds ...
Runyogote, Joseph, Ndabikunze, Bernadette, Chacha, Musa, Raymond, Jofrey, Joseph Runyogote, Jofrey Raymond, Musa Chacha, Bernadette Ndabikunze   +7 more
core   +1 more source

Effect of Pretreatment Methods on the Proximate Composition, Antinutritional Factors, Antioxidants Properties, and In Vitro Antidiabetic Activities of Hypsizygus ulmarius

Food Chemistry International, EarlyView.
The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade, Saka Olasunkanmi Gbadamosi, Tunde Afolabi Morakinyo, Adedayo Olubunmi Adeboye, Akinsola Albert Famuwagun   +4 more
wiley   +1 more source

Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour

Legume Science, 2023
This study analyzed the effect of various treatment methods on the nutritional quality of soybean flour, as well as the study on the impact of soy flour and oats on the physico‐chemical and sensory properties of the prepared biscuit containing oats and ...
Anusha Pokharel, Anish Dangal, Sunita Karki, Sujata Lamichhane, Prekshya Timsina, Anamika Bohara   +5 more
doaj   +1 more source

Preparation of antinutrients-reduced dhokla using response surface process optimisation

, 2018
Dhokla, a popular indigenous savoury dish of India, is prepared by soaking bengalgram dal and rice, grinding separately, mixing the batters, and spontaneously fermenting and steaming of mixed batter.
Sharma, Anand, Sarkar, Prabir K., Nout, Martinus J.R., Kumari, Sarita   +3 more
core   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

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

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   +1 more source

Significance of Mineral Bioavailability in Food Containing Antinutrients, Tacca leontopetaloides L. (Taccaceae) versus Cochlospermum tinctorium A. Rich (Bixaceae) [PDF]

Tacca leontopetaloides (Taccaceae) and Cochlospermum tinctorium (Bixaceae) are herbaceous plants that are used as non-conventional food in period of famine.
Abdelsalam, Tidjani, Ndouyang, Collinlaw Joseph   +1 more
core   +1 more source