Results 91 to 100 of about 3,376 (217)

Commercially Exploited Seaweed Species in Africa: Occurrences, Chemical Composition, Current Value Chain and Opportunities for Value Addition

Reviews in Aquaculture, Volume 18, Issue 4, September 2026.
Commercially exploited seaweed species in Africa, their biochemical composition, current uses, and value chain are reviewed. Potential value‐addition of seaweed is suggested regionally in Africa amongst countries producing similar seaweed species. ABSTRACT Africa has a wide range of coastal environments that support a diverse array of seaweed species ...
Mondli Abednicko Masanabo, Marthe Jordbrekk Blikra, Trond Løvdal, Dagbjørn Skipnes, Morten Sivertsvik, Aditya Parmar, M. Naushad Emmambux   +6 more
wiley   +1 more source

Effects of cooking and fermentation on the antinutrients, total phenolic contents and antioxidant properties of sandbox (Hura crepitans) seeds

, 2017
The effects of cooking and fermentation periods on the antinutrients (oxalates, tannins and saponin), antioxidants (DPPH, metal chelating, and ferric reducing power) and total phenolic contents (TPC) of Hura crepitans (Sandbox) seeds flour samples were ...
Mohd Zulhimi Bin Zolkefali
core  

Research Section Substantial Equivalence of Antinutrients and Inherent Plant Toxins in Genetically Modi®ed Novel Foods [PDF]

, 2020
ÐFor a safety evaluation of foodstu derived from genetically modi®ed crops, the concept of the substantial equivalence of modi®ed organisms with their parental lines is used following an environmental safety evaluation.
W K Novak, A G Haslberger
core  

Actividad ureásica en productos de soja: Propuesta de un nuevo método

Archivos Latinoamericanos de Nutrición, 2001
La evaluación de la actividad ureásica residual en productos de soja es habitualmente empleada como indicador de la eficacia del tratamiento de inhibición practicado.
M.C Olguin, M.I Zingale, G.C Revelant, M.E Vignale   +3 more
doaj  

The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal

Fermentation
Enzymatic solid-state fermentation can improve the nutritional quality of feed materials. The current study aimed to determine the effect of the solid-state fermentation of rapeseed meal (RSM) with carbohydrase/s and phytases in various combinations. RSM
Małgorzata Kasprowicz-Potocka, Anita Zaworska-Zakrzewska, Dagmara Łodyga, Damian Józefiak   +3 more
doaj   +1 more source

Linhagens de feijão (phaseolus vulgaris L.): composição química e digestibilidade protéica Bean (Phaseolus vulgaris L.) lines: chemical composition and protein digestibility

Ciência e Agrotecnologia, 2007
O feijão representa a principal fonte de proteínas para as populações de baixa renda, todavia a digestibilidade dessas proteínas é relativamente baixa. Por isto, os programas de melhoramento genético vêm trabalhando em busca de novas linhagens com níveis
Fabrício Rivelli Mesquita, Angelita Duarte Corrêa, Celeste Maria Patto de Abreu, Rafaella Araújo Zambaldi Lima, Angela de Fátima Barbosa Abreu   +4 more
doaj   +1 more source

Valorizing Underutilized Cereals and Legumes: Optimizing Functional Properties of Composite Flour and Nutritional Composition of Extruded Puffed Snack From Fonio and Winged Bean Flour Blends

Legume Science
This study investigated quality attributes of fonio and winged bean composite flour and its extruded puffed snacks (EPSs). A simplex lattice mixture design was employed to obtain nine flour combinations.
Temitope Babatunde, Adekola Adegoke, Celestina Omohimi, Olajide Sobukola, Oluseye Onabanjo, Abdul‐Rasaq Adebowale   +5 more
doaj   +1 more source

Effects of Germination Periods on Proximate, Mineral, and Antinutrient Profiles of Pearl Millet (Pennisetum glacum) and Grain Amaranth (Amaranth cruentus) Flours

Biology and Life Sciences Forum
Protein and minerals are central to human diets. This study investigated the effects of germination periods (24 h, 48 h, and 72 h) as a pretreatment process on the nutritional and antinutritional components of pearl millet and amaranth grain flours (28 ±
Samuel Olufemi Owolade, Olufunke Oluseyi Ezekiel, Olaide Ruth Aderibigbe   +2 more
doaj   +1 more source

The effect of germination on the nutritional quality and sensory evaluation of finger millet (Elusine coracana L., var. Kabre-1) malt incorporated biscuit

Cogent Food & Agriculture
The purpose of this study was to analyze the impact of different germination times and drying temperatures on the finger millet malt and nutritional and sensory evaluation of biscuit incorporated with the selected finger millet malt.
Sunita Karki, Anish Dangal, Anusha Pokharel, Lekhraj Dhakal, Prekshya Timsina   +4 more
doaj   +1 more source

Probiotic Fermentation: Effect on Antinutrients and Digestibility of Starch and Protein of Indigenously Developed Food Mixture

, 1997
An indigenously developed food mixture which contained huskless barley flour, green gram dhal flour, skimmed milk powder and tomato pulp (“BGMT” mixture) was autoclaved, cooled and fermented with L.
N. Khetarpaul, Rani Binita
core   +1 more source