Results 41 to 50 of about 2,093 (180)

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

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +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

Feeding Value of Lupins, Field Peas, Faba Beans and Chickpeas for Poultry: An Overview

Animals
Grain legumes are fair sources of protein, amino acids and energy, and can be used as a replacement for soybean meal in poultry feed formulations as the soybean meal becomes short in supply and costly.
Laura S. David, Catootjie L. Nalle, M. Reza Abdollahi, Velmurugu Ravindran   +3 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

Valuation of nutritional, antinutritional, antioxidant and sensorial characteristics of thermal and non-thermal processed Cucumis callosus L. powder

Discover Food
Kachri (Cucumis callosus Rottl.) is nutrient-dense yet underutilized due to its antinutrients and strong astringent flavor. Four mild processing routes were evaluated: ultrasonication, microwave heating, blanching, and alkali soaking, against raw kachri ...
Jaza Maqbl Alshammari, Muhammad Waseem, Robert Mugabi   +2 more
doaj   +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

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.
R S, Pal, Anuradha, Bhartiya, R, ArunKumar, Lakshmi, Kant, J P, Aditya, J K, Bisht   +5 more
openaire   +2 more sources