Results 181 to 190 of about 6,637 (208)
Some of the next articles are maybe not open access.
Phytic acid in Rhamdia quelen nutrition: Antioxidant or antinutrient?
Animal Feed Science and Technology, 2021Abstract The study aimed to evaluate phytic acid supplementation at different levels in diets for juveniles of silver catfish (Rhamdia quelen). Five isonitrogenous and isolipidic diets were prepared with different phytic acid concentrations (0; 5.00; 10.00; 15.00 and 20.00 g/kg).
Letícia Lopes da Costa +7 more
openaire +1 more source
Nutrient and antinutrient composition of three varieties ofPiper species
Plant Foods for Human Nutrition, 1996The proximate composition of three varieties of Piper guineense (Odusa-Ibibio/Efik) viz. 'Uyat Odusa' (cultivated and peppery), 'Eting-keni Ikot' (wild forest variety) and 'Eting-keni mben inyang' (wild, riverine variety), were determined using available standard methods. Also determined were mineral, antinutrient and ascorbate levels.
E U, Isong, I B, Essien
openaire +2 more sources
Food processing to reduce antinutrients in plant-based foods
International Food Research Journal, 2023Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are phytochemicals that can decrease the bioavailability of micro- and macronutrients, thus causing them to be unavailable for absorptions in the digestive system. Antinutrients are a major concern especially in countries where plant-based commodities such as wheat, legumes ...
Faizal, Farrah Adlina +4 more
openaire +1 more source
Nutrient and antinutrient profiles of raw and fermented cocoa beans
Plant Foods for Human Nutrition, 1995Freshly harvested cocoa bean was subjected to natural fermentation for 3, 6, 9 or 12 days. The proximate, mineral, hydrocyanate (HCN), oxalate and theobromine levels in the products were determined and compared with those of raw (unfermented) cocoa. The latter sample had the following composition: protein (N x 6.25), 17.5; lipid, 62.9; ash, 4.4; fibre,
C Y, Aremu, M A, Agiang, J O, Ayatse
openaire +2 more sources
Antinutrients in Grain-Based Plant Drinks: Scoping Review
FOOD METAENGINEERING, 2023Introduction: Plant-based beverages in the consumer market are positioned as an alternative to natural milk, including their nutritional value. Traditional milk raw materials are characterized by high nutritional value due to the optimal balance of components and their easy digestibility.
openaire +1 more source
Effects of antinutrient proteins on Hessian fly (Diptera: Cecidomyiidae) larvae
Journal of Insect Physiology, 2012One strategy to enhance the durability of Hessian fly resistance (R) genes in wheat is to combine them with transgenes for resistance. To identify potential transgenes for resistance a protocol for rapidly screening the proteins they encode for efficacy toward resistance is required. However, the Hessian fly is an obligate parasite of wheat and related
Richard H, Shukle +2 more
openaire +2 more sources
Phytochemicals as Antinutrients
2018Antinutrients are components of food that acts to reduce nutrient intake, digestion, absorption, and utilization. They are present in many food substances such as legumes, nuts, pulses, seeds, whole grains, alcoholic drinks, carbonated drinks, coffee and tea, pharmaceutical drugs, tobacco and plants of the nightshade family.
openaire +1 more source
Antinutrients Restraining Biofortification
2016Biofortification to enhance the bioavailability of micronutrients such as iron, zinc, vitamin A, folic acid (vitamin B9), and cyanocobalamin (vitamin B12) in staple food is the necessity of people living under malnourished conditions. Almost half of the world population is suffering from deficiency of iron, zinc, vitamin A, folic acid, etc. due to poor
openaire +1 more source
Effect of Processing on Antinutrient Compounds in Pulses
Cereal Chemistry, 2016Processing of pulses (peas, beans, lentils, chickpeas, and faba beans) is necessary to reduce or eliminate the antinutrient compounds. Conventional processing including soaking, dehulling, boiling, and pressure cooking as well as germination and fermentation reduce the levels of phytate, protease inhibitors, phenolics, condensed tannins, lectins, and ...
Carol Ann Patterson +2 more
openaire +1 more source
Selected nutrients and antinutrients in peanut cultivars harvested in Brazil
Journal of the Science of Food and Agriculture, 2019AbstractBACKGROUNDThere are more than 30 peanut cultivars registered in Brazil. However, there are no published data about the content of nutrients and antinutrients even in the most commercially important ones. Therefore, our objective was to characterize commercial peanut cultivars harvested in Brazil by determining proximate and fatty acid ...
Mariana Gonçalves, Lozano +3 more
openaire +2 more sources