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Food Safety Aspects as Potential Impediment to the Adoption of Plant-Based Alternative Protein Products in Sub-Saharan Africa. [PDF]
Food Sci NutrOgutu FO +6 more
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A Comprehensive Review of Antinutrients in Plant‐Based Foods and Their Key Ingredients
Nutrition BulletinABSTRACTIn recent years, the growing popularity of vegan and vegetarian diets, along with the rising demand for plant‐based foods, has led researchers to concentrate on examining the presence and effects of antinutrients. While there are existing literature reviews focusing on antinutritional compounds, particularly on their reduction, this review aims
Neşe Yilmaz Tuncel
exaly +5 more sources
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Nutrient and antinutrient composition of Amaranthus muricatus
Plant Foods for Human Nutrition, 1999The chemical and nutritional composition of the aerial parts of Amaranthus muricatus was assessed. This is a wild plant growing well in arid and poor soil, which are not suitable for cereals. The material under study was boiled, dried and ground and then evaluated for chemical, nutritional and antinutritional properties.
N L, Escudero +4 more
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Nutrients and Antinutrients in Peanut Greens
Journal of Food Composition and Analysis, 1996The use of young peanut leaves as a green vegetable will increase utilization of the plant and reduce production wastes that will have to be recycled in an enclosed environment such as the controlled ecological life support system (CELSS) of a space station. In CELSS, plant wastes have to be transformed into an edible or reusable form or into a compact
Aurea M. Almazan, Fatima Begum
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Nutrient and antinutrient profiles of raw and fermented cocoa beans
Plant Foods for Human Nutrition, 1995Freshly harvested cocoa bean was subjected to natural fermentation for 3, 6, 9 or 12 days. The proximate, mineral, hydrocyanate (HCN), oxalate and theobromine levels in the products were determined and compared with those of raw (unfermented) cocoa. The latter sample had the following composition: protein (N x 6.25), 17.5; lipid, 62.9; ash, 4.4; fibre,
C Y, Aremu, M A, Agiang, J O, Ayatse
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Grain & Oil Science and TechnologyPearl millet (Pennisetum glaucum) is one of the major millets with high nutritional properties. This crop exhibits exceptional resilience to drought and high temperatures.
T Jayasree Joshi
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Effect of processing on the antinutrient content of rapeseed
Journal of the Science of Food and Agriculture, 1986AbstractThe effects of dry extrusion of mixtures of rapeseed and soya bean on total and individual glucosinolates, selected glucosinolate hydrolysis products, myrosinase, sinapine and tannins have been compared with those of more conventional processing, e.g. lime treatment, micronisation and ammoniation.
G. Roger Fenwick +4 more
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Effect of Processing on Antinutrient Compounds in Pulses
Cereal Chemistry, 2016Processing of pulses (peas, beans, lentils, chickpeas, and faba beans) is necessary to reduce or eliminate the antinutrient compounds. Conventional processing including soaking, dehulling, boiling, and pressure cooking as well as germination and fermentation reduce the levels of phytate, protease inhibitors, phenolics, condensed tannins, lectins, and ...
Carol Ann Patterson +2 more
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Nutrient and antinutrient composition of three varieties ofPiper species
Plant Foods for Human Nutrition, 1996The proximate composition of three varieties of Piper guineense (Odusa-Ibibio/Efik) viz. 'Uyat Odusa' (cultivated and peppery), 'Eting-keni Ikot' (wild forest variety) and 'Eting-keni mben inyang' (wild, riverine variety), were determined using available standard methods. Also determined were mineral, antinutrient and ascorbate levels.
E U, Isong, I B, Essien
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