Results 51 to 60 of about 2,086 (156)

A Comparison of the Composition and Contamination of Soybean Cultivated in Europe and Limitation of Raw Soy Seed Content in Weaned Pigs’ Diets

Animals, 2020
The aim of this study was to compare the chemical composition of European soy seeds. A mycological and toxigenic screening was carried out on 18 varieties of soy seeds harvested in Poland.
Anita Zaworska-Zakrzewska, Małgorzata Kasprowicz-Potocka, Magdalena Twarużek, Robert Kosicki, Jan Grajewski, Zuzanna Wiśniewska, Andrzej Rutkowski   +6 more
doaj   +1 more source

Antinutrients in Mungbean and Strategy for Reduction: An Overview

European Journal of Nutrition & Food Safety
Mung bean (Vigna radiata L. Wilczek) is a highly nutritious pulse, particularly popular in Asian countries and traditionally used in medicine. It is a rich source of protein, dietary fiber, essential vitamins, minerals, and amino acids, including calcium, magnesium, iron, phosphorus, and potassium.
Shrikrishna B. Narale, Vishnu B. Gore, Sudarshan Ambhure, null Kundan, Ajay Kumar, Pawan R. Thombre, Apeksha M. Suryawanshi, Rohit Palghadmal   +7 more
openaire   +1 more source

Canola/Rapeseed Protein: Future Opportunities and Directions—Workshop Proceedings of IRC 2015

Plants, 2016
At present, canola meal is primarily streamlined into the animal feed market where it is a competitive animal feed source owing to its high protein value.
Lisa Campbell, Curtis B. Rempel, Janitha P.D. Wanasundara   +2 more
doaj   +1 more source

Compositional Changes Associated with Successive Boiling of Wild Cynophalla retusa (Indian Bean) Pods Collected from the Paraguayan Chaco

Biology and Life Sciences Forum
Cynophalla retusa, known as “Indian bean”, is an important traditional food for the ethnic groups of the Gran Chaco. However, its contribution of minerals to the diet is unknown and the toxic nature of its raw pods has been reported.
Adecia Suarez, Laura Mereles, Patricia Piris, Rocio Villalba, Olga Heinichen, Silvia Caballero   +5 more
doaj   +1 more source

Elucidation of Nutritional Quality, Antinutrients, and Protein Digestibility of Dehulled and Malted Flours Produced from Three Varieties of Bambara Groundnut (Vigna subterranean)

Foods
Bambara groundnut (Vigna subterranean) is an important legume grain in sub-Saharan Africa, including South Africa. Nevertheless, the peculiarity of being hard to cook and mill and the availability of antinutritional factors often limit Bambara groundnut (
Mpho Edward Mashau, Thakhani Takalani, Oluwaseun Peter Bamidele, Shonisani Eugenia Ramashia   +3 more
doaj   +1 more source

Rapeseed as the source of proteins: A review [PDF]

Food and Feed Research
Rapeseed proteins can be isolated as high-value components from residual materials of oilseed processing. This review provides an overview of rapeseed protein isolate production, with an emphasis on conventional alkaline extraction and alternative ...
Tomić Damjana M., Simeunović Jovana S., Đermanović Branislava B., Marić Aleksandar Z., Sakač Marijana B., Šarić Bojana M., Jovanov Pavle T.   +6 more
doaj   +1 more source

Nutritional content and antinutrient composition of pigeon pea (Cajanus cajan (L.) Millsp.) flour from various regions in Indonesia [PDF]

E3S Web of Conferences
Pigeon pea (Cajanus cajan (L.) Millsp.) is a nutritionally important legume, but its composition in Indonesia remains underexplored. This study compared proximate composition, antinutrients, and mineral contents of pigeon pea flour sourced from two major
Paramita Octavianti, Samanhudi Samanhudi, Ariviani Setyaningrum, Zaman Muhammad Zukhrufuz   +3 more
doaj   +1 more source

Actividad ureásica en productos de soja: Propuesta de un nuevo método

Archivos Latinoamericanos de Nutrición, 2001
La evaluación de la actividad ureásica residual en productos de soja es habitualmente empleada como indicador de la eficacia del tratamiento de inhibición practicado.
M.C Olguin, M.I Zingale, G.C Revelant, M.E Vignale   +3 more
doaj  

The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal

Fermentation
Enzymatic solid-state fermentation can improve the nutritional quality of feed materials. The current study aimed to determine the effect of the solid-state fermentation of rapeseed meal (RSM) with carbohydrase/s and phytases in various combinations. RSM
Małgorzata Kasprowicz-Potocka, Anita Zaworska-Zakrzewska, Dagmara Łodyga, Damian Józefiak   +3 more
doaj   +1 more source

Linhagens de feijão (phaseolus vulgaris L.): composição química e digestibilidade protéica Bean (Phaseolus vulgaris L.) lines: chemical composition and protein digestibility

Ciência e Agrotecnologia, 2007
O feijão representa a principal fonte de proteínas para as populações de baixa renda, todavia a digestibilidade dessas proteínas é relativamente baixa. Por isto, os programas de melhoramento genético vêm trabalhando em busca de novas linhagens com níveis
Fabrício Rivelli Mesquita, Angelita Duarte Corrêa, Celeste Maria Patto de Abreu, Rafaella Araújo Zambaldi Lima, Angela de Fátima Barbosa Abreu   +4 more
doaj   +1 more source