Results 71 to 80 of about 2,098 (177)

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

Valorizing Underutilized Cereals and Legumes: Optimizing Functional Properties of Composite Flour and Nutritional Composition of Extruded Puffed Snack From Fonio and Winged Bean Flour Blends

Legume Science
This study investigated quality attributes of fonio and winged bean composite flour and its extruded puffed snacks (EPSs). A simplex lattice mixture design was employed to obtain nine flour combinations.
Temitope Babatunde, Adekola Adegoke, Celestina Omohimi, Olajide Sobukola, Oluseye Onabanjo, Abdul‐Rasaq Adebowale   +5 more
doaj   +1 more source

Effects of Germination Periods on Proximate, Mineral, and Antinutrient Profiles of Pearl Millet (Pennisetum glacum) and Grain Amaranth (Amaranth cruentus) Flours

Biology and Life Sciences Forum
Protein and minerals are central to human diets. This study investigated the effects of germination periods (24 h, 48 h, and 72 h) as a pretreatment process on the nutritional and antinutritional components of pearl millet and amaranth grain flours (28 ±
Samuel Olufemi Owolade, Olufunke Oluseyi Ezekiel, Olaide Ruth Aderibigbe   +2 more
doaj   +1 more source

The effect of germination on the nutritional quality and sensory evaluation of finger millet (Elusine coracana L., var. Kabre-1) malt incorporated biscuit

Cogent Food & Agriculture
The purpose of this study was to analyze the impact of different germination times and drying temperatures on the finger millet malt and nutritional and sensory evaluation of biscuit incorporated with the selected finger millet malt.
Sunita Karki, Anish Dangal, Anusha Pokharel, Lekhraj Dhakal, Prekshya Timsina   +4 more
doaj   +1 more source

COMPOSICIÓN Y FACTORES ANTINUTRICIONALES DE LAS SEMILLAS DEL GÉNERO Mucuna NUTRITIONAL AND ANTINUTRIENTS COMPOSITION OF Mucuna BEANS

Revista Facultad Nacional de Agronomía Medellín, 2009
Las especies del género Mucuna, leguminosas originarias de la India, han sido ampliamente difundidas en las regiones tropicales y subtropicales del mundo por su facilidad de adaptación.
Sandra Patricia Chaparro Acuña, Iván Darío Aristizábal Torres, Jesús Humberto Gil González   +2 more
doaj  

Color, proximate composition, bioactive compounds and antinutrient profiling of rose

Scientific Reports
Rose (Rosa sp.) is one of the most important ornamentals which is commercialize for its aesthetic values, essential oils, cosmetic, perfume, pharmaceuticals and food industries in the world. It has wide range of variations that is mostly distinguished by petal color differences which is interlinked with the phytochemicals, secondary metabolites and ...
Sharmila Rani Mallick, Jahidul Hassan, Md. Azizul Hoque, Hasina Sultana, Emrul Kayesh, Minhaz Ahmed, Yukio Ozaki, Abdulrahman Al-Hashimi, Manzer H. Siddiqui   +8 more
openaire   +3 more sources

Acido fítico: aspectos nutricionales e implicaciones analíticas

Archivos Latinoamericanos de Nutrición, 2002
Este artículo proporciona una revisión del estado actual de los conocimientos existentes sobre el ácido fítico (AF) en relación a varios aspectos. Se incluyen datos en relación a su estructura química y sus propiedades fisicoquímicas, su presencia en ...
Beatriz Martínez Domínguez, Mª Victoria Ibáñez Gómez, Francisco Rincón León   +2 more
doaj  

Editorial: Dissecting antinutrient traits using omics approaches

Frontiers in Plant Science, 2023
Mehanathan Muthamilarasan, Manoj Prasad, Manoj Prasad   +2 more
openaire   +3 more sources

Impact of Radiofrequency and Microwave Heating on the Nutritional and Antinutritional Properties of Pulses: A Review

Legume Science
Pulses, which are the dry seeds of legume crops, have gained global popularity, leading to a notable rise in their production. They are rich in protein, minerals, fibers, and low in fat content.
Pabitra Chandra Das, Oon‐Doo Baik, Lope G. Tabil, Nandhakishore Rajagopalan   +3 more
doaj   +1 more source

Nutritional and Anti-nutritional Evaluation and Phytochemical Composition of Aqueous Leaf Extract of Mucuna pruriens

The Bioscientist, 2015
The numerous ethno-medicinal properties of Mucuna plant have called for a serious research investigation of all the various parts of the plant including the leaves in order to ascertain maximum utilization of the plant.
B.N. Enemchukwu, N. Uchenna, S.C. Udedi, K. I. Ubaoji, X.C. Akalonu   +4 more
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