Results 111 to 120 of about 2,086 (156)

A concise review of millet milk development. [PDF]

J Food Sci
Meena N, Sruthi NU, Dhungana P, Al-Ali H, Srinivasa Rao P, Bhattarai RR.   +5 more
europepmc   +1 more source

ANTINUTRIENTS IN LEGUME SEEDS AND EFFECT OF THEIR INACTIVATION OR REMOVAL

Krmiva : Časopis o hranidbi životinja, proizvodnji i tehnologiji krme, 1991
Adamović, Milan, Zeremski, Damjan, Pavličević, Aranđel, Simić, Dragoslav   +3 more
openaire   +1 more source

The Role of Plant-Based Beverages in Nutrition: An Expert Opinion. [PDF]

Nutrients
Rachtan-Janicka J, Gajewska D, Szajewska H, Włodarek D, Weker H, Wolnicka K, Wiśniewska K, Socha P, Hamulka J.   +8 more
europepmc   +1 more source

Nutrient-dense snack bars from biofortified crops to enhance school children's micronutrient intake in Tanzania. [PDF]

PLoS One
Moshi AP, Kasankala L, Kamala A, Makori N, Kejo D, Mshida H, Bachwenkizi B, Kitunda M, Millinga F, Zhao A, Leyna GH.   +10 more
europepmc   +1 more source

Impact of dehulling and germination on nutrients, antinutrients, and antioxidant properties in horsegram [PDF]

Journal of Food Science and Technology, 2015
The changes in chemical composition, antioxidant activity and minerals content of horse gram seed after dehulling and germination of 12 advance lines were investigated. Dehulled samples had a higher protein content compared with the raw and germinated.
Anuradha Bhartiya
exaly   +3 more sources

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Nutrient and antinutrient composition of Amaranthus muricatus

Plant Foods for Human Nutrition, 1999
The chemical and nutritional composition of the aerial parts of Amaranthus muricatus was assessed. This is a wild plant growing well in arid and poor soil, which are not suitable for cereals. The material under study was boiled, dried and ground and then evaluated for chemical, nutritional and antinutritional properties.
N L, Escudero, G, Albarracín, S, Fernández, L M, De Arellano, S, Mucciarelli   +4 more
openaire   +2 more sources

Nutrients and Antinutrients in Peanut Greens

Journal of Food Composition and Analysis, 1996
The use of young peanut leaves as a green vegetable will increase utilization of the plant and reduce production wastes that will have to be recycled in an enclosed environment such as the controlled ecological life support system (CELSS) of a space station. In CELSS, plant wastes have to be transformed into an edible or reusable form or into a compact
Aurea M. Almazan, Fatima Begum
openaire   +1 more source

Nutrient and antinutrient profiles of raw and fermented cocoa beans

Plant Foods for Human Nutrition, 1995
Freshly 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

Effect of processing on the antinutrient content of rapeseed

Journal of the Science of Food and Agriculture, 1986
AbstractThe 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, E. Ann Spinks, Andrew P. Wilkinson, Robert K. Heaney, Maurice A. Legoy   +4 more
openaire   +1 more source

Effect of Processing on Antinutrient Compounds in Pulses

Cereal Chemistry, 2016
Processing 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, Julianne Curran, Tanya Der   +2 more
openaire   +1 more source