Results 71 to 80 of about 3,392 (226)

Effect of processing methods on the nutrients and antinutrients contents of Cadaba farinosa Forssk seeds

, 2020
Famine food is any inexpensive or readily available food used to nourish people in times of starvation. Cadaba farinose Forssk is a wild shrub that its seeds are eaten in north eastern Nigeria, especially when there is poor harvest of cereal crops.
Atiku, M.K., Inuwa, I.M.
core   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

Effect of processing on certain antinutrients in seeds of Seker variety (P-vulgaris L.) grown in Turkey

, 2004
The effects of different cooking/autoclaving methods were investigated on sucrose, raffinose, stachyose, phytic acid, and tannins content of Seker bean seeds (Phaseolus vulgaris).
Sat, IG, Keles, F
core   +1 more source

Effect of Sprouting on Chemical, Fatty Acid Composition, Antioxidants and Antinutrients of Flaxseeds

, 2020
The objective research investigated the effect of flaxseed sprouting on chemical composition, fatty acid composition, antioxidants and flaxseed antinutrients during the four-day sprouting period.
hady, M. A. M. Abd-El-, Elsorady, M. E. I.   +1 more
core   +1 more source

Interactive effects of cooking method, genotype and environment on nutritional and antinutritional quality of quinoa (Chenopodium quinoa Willd.) seeds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Quinoa has gained global attention as a climate‐resilient crop with high nutritional value and strong potential to enhance food security. Quinoa seeds are characterized by high‐quality protein with a balanced essential amino acid profile and are rich in dietary fiber, vitamins, essential minerals, healthy lipids and bioactive ...
Rahma Goussi, Rim Ben Youssef, Hamza Gadhoumi, Hatem Ben Jouira, Arafet Manaa   +4 more
wiley   +1 more source

Changes in antinutrients, phenolics, antioxidant activities and in vitro α-glucosidase inhibitory activity in pumpkin leaves (Cucurbita moschata) during different domestic cooking methods

, 2021
Pumpkin leaves (Cucurbita moschata) were subjected to different household cooking methods (boiling, microwaving, steaming, and stir-frying) to evaluate their effect on antinutrients, phenolic compounds, antioxidant properties (ABTS, and DPPH) and in ...
Slabbert, Retha M., Shai, Jerry L., Slabber, Retha M., Sivakumar, Dharini, Mashitoa, Florence M., Manhivi, Vimbainashe   +5 more
core   +1 more source

Impact of sprouting pretreatment on physicochemical properties and in vitro digestibility of buckwheat milk

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç, Fırat Yılmaz, Arda Akdoğan, İlyas Atalar, Halil İbrahim Odabaş   +4 more
wiley   +1 more source

Nutritional properties, traditional uses and potential new applications for the sotol plant (Asparagaceae, Convallarioideae): A review

PLANTS, PEOPLE, PLANET, EarlyView.
Sotol (Dasylirion spp.) is a resilient desert plant that sustains ecosystems, cultures and livelihoods in Chihuahua Desert. Our review highlights its nutritional properties, traditional uses and potential new applications in food, pharmaceuticals, renewable energy and water remediation. By synthesizing evidence across disciplines, we show how sotol can
Dámaris Leopoldina Ojeda Barrios, Antonio Martínez Ruiz, Marisela Calderón Jurado, Ramón Saúl Luján Aguirre, Juan Luis Jacobo Cuellar, Oscar Sariñana‐Aldaco, María Teresa Martínez Damián, Oscar Cruz Alvarez   +7 more
wiley   +1 more source

ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES

, 2018
The most of plant foods, nuts and cereals contain antinutrient compounds. They reduce to mineralbioavailability and protein absorption of foods thanks to their chelating properties. They causes tomicronutrient malnutrition and mineral deficiencies.
Müberra BEKTAŞ, Müge HENDEK ERTOP
core   +2 more sources

From wild to tamed: Reimagining novel crops through omics and local plant diversity

PLANTS, PEOPLE, PLANET, EarlyView.
The global food system faces growing pressure from climate change, biodiversity loss, and rising nutritional demands. Agriculture has increased yields but reduced crop diversity, flavor, and nutritional quality, leaving societies vulnerable and dependent on a narrow set of staple species.
Alexandra Sanfeliu Meliá, Pablo D. Cárdenas   +1 more
wiley   +1 more source