Results 91 to 100 of about 3,005 (217)

Physicochemical properties of acha-peanut composite flour separately enriched with carrot and orange-fleshed sweet potato flours [PDF]

Food and Feed Research
Physicochemical characteristics of acha-peanut composite flour separately enriched with carrot and orange-fleshed sweet potato (OFSP) flours, yielding four samples based on a 19 g protein target were assessed: A (100% acha), AP (81.08% acha + 18.92 ...
Sule Stephen, Okafor Ifeanyi G., Sengev Iorfa A., Uzer Ngodoo F.   +3 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

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

Antinutrients in plant foods and reducing of their levels

, 2010
Antinutrijenti su produkti biljnog metabolizma i praktički ne postoji namirnica biljnog porijekla u kojoj nisu prisutni. Antiproteini, antiminerali i antivitamini na različite načine ograničavaju dostupnost određenih nutrijenata.
Kuljanić, Nera
core  

Probiotic Fermentation: Effect on Antinutrients and Digestibility of Starch and Protein of Indigenously Developed Food Mixture

, 1997
An indigenously developed food mixture which contained huskless barley flour, green gram dhal flour, skimmed milk powder and tomato pulp (“BGMT” mixture) was autoclaved, cooled and fermented with L.
N. Khetarpaul, Rani Binita
core   +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

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

Nutrients, antinutrients & bioaccessible mineral content (invitro) of pearl millet as influenced by milling

, 2014
Pearl millet is an underutilized grain crop commonly used as whole flour for traditional food preparation and hence confined to traditional consumers and to people of lower economic strata. In this study two commercially available pearl millet varieties (
Suma, P. F., Asna Urooj
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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

Effect of spontaneous fermentation and germination on antinutrients, total ash, and iron contents of several types of legumes

Legumes are not only known to hold many nutritional values, including minerals such as iron, but also to contain antinutrients that can inhibit mineral absorption.
Bastian, F., M. Mahendradatta, Nadhifa, D.G., Mahendradatta, M., D.G. Nadhifa, F. Bastian   +5 more
core   +1 more source