Results 41 to 50 of about 3,714 (216)

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

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

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

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

A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves (Momordica balsamina L.) Cooked by Different Culinary Techniques

Molecules, 2022
Prior to consumption, African pumpkin leaves (Momordica balsamina L.) are generally cooked. In this study, the effects of common household cooking methods (boiling, steaming, microwaving, stir-frying) on bioactive metabolites, carotenoids, antioxidant ...
Petunia Mashiane, Tinotenda Shoko, Vimbainashe Manhivi, Retha Slabbert, Yasmina Sultanbawa, Dharini Sivakumar   +5 more
doaj   +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

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

Nutraceutical Benefits of Anchomanes difformis Rhizome and Its Effects on Blood Glucose and Hepatorenal Function in Normoglycemic Rats

Food Chemistry International, EarlyView.
Scientific analysis of Anchomanes difformis roots confirms significant nutraceutical potential, containing high levels of carbohydrates, proteins, and essential minerals. Phytochemical screening revealed antioxidants such as phenols and flavonoids, and although the extracts effectively lowered plasma glucose, safety testing showed dose‐dependent risks.
Lawrence Folorunso Dada, Kingsley Omage, Marshall Arebojie Azeke   +2 more
wiley   +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

Bioavailability through lactic fermentation in millet for combating hidden hunger

Food Biomacromolecules, EarlyView.
Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan, Naziya Kadengal, Vinod Kumar Nathan, Prakash M. Halami   +3 more
wiley   +1 more source