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Effect of processing on the antinutrient content of rapeseed
Journal of the Science of Food and Agriculture, 1986AbstractThe effects of dry extrusion of mixtures of rapeseed and soya bean on total and individual glucosinolates, selected glucosinolate hydrolysis products, myrosinase, sinapine and tannins have been compared with those of more conventional processing, e.g. lime treatment, micronisation and ammoniation.
G. Roger Fenwick +4 more
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THE NEW METHOD OF DECREASING ANTINUTRIENT IN BEAN CULTURIES
Vestnik of the Russian agricultural science, 1970At present, in the food ration of the population the level of proteins of animal origin consumption has decreased. The solution to this problem is the use of the vegetable protein of legumes which proteins are similar to amino acid composition of the animal protein.
A. L. Alekseev +5 more
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Nutrient and antinutrient composition of Senecio biafrae (Worowo)
Nigerian Journal of Nutritional Sciences, 2018Objective: This study was designed to evaluate the effect of blanching and boiling on the nutritional and antinutrient composition of a a lesser known local green leafy vegetable, Senecio biafrae.Materials and Methods: Fresh Senecio biafrae was purchased from Oje market in Ibadan.
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Use of Blanching to Reduce Antinutrients, Pesticides, and Microorganisms
2016Undesirable substances may occur in vegetable species as endogenous substances called antinutrients. Other undesirable compounds may exist in foods through external sources, due to the contamination by pesticides and microorganisms for example. Some of the positive side effects incurring in blanched foods comprise the removal of these substances and ...
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Antinutrients in Oilseed Brassica: Uses and Potential Applications
Animal Nutrition and Feed Technology, 2015Manju Bala +3 more
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