Results 131 to 140 of about 2,093 (180)

Insights into the interactions between <i>Deverra tortuosa</i> and <i>Schizomyia buboniae</i>: phytochemicals, antioxidant capacity, and enzyme inhibitory effects. [PDF]

PeerJ
Mahmoud NN, Alqahtani AR, Alotaibi NJ, Haggag MI, Nowwar AI, Ragab SH.   +5 more
europepmc   +1 more source

Nutritional, Antioxidant, and Functional Properties of Cameroonian Cowpea and Bambara Groundnut and Their Culinary Forms. [PDF]

Cureus
Nameni RO, Todem D, Woumbo CY, Bidingha A Goufani R, Tekou FA, Zokou R, Kuate D, Tamokou JD.   +7 more
europepmc   +1 more source

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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
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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
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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
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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
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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
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Selected nutrients and antinutrients in peanut cultivars harvested in Brazil

Journal of the Science of Food and Agriculture, 2019
AbstractBACKGROUNDThere 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, Alan Giovanini, de Oliveira Sartori, Deborah Helena, Markowicz Bastos, Marisa Aparecida, Bismara Regitano-d'Arce   +3 more
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Phytochemicals as Antinutrients

2018
Antinutrients 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.
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Potential of Postbiotics in the Biodegradation of Antinutrients in Foods

Probiotics and Antimicrobial Proteins
Antinutrients, frequently called as anti-nutritional factors (ANFs), comprise a class of compounds prevalent in numerous plant-derived foodstuffs that can impede the bioavailability of essential nutrients or serve as precursors to harmful substances.
Nader Khani, Amir Hessam Shakeri, Mansour Rabie Ashkezary, Baharak Aghapour, Roya Abedi Soleimani, Negin Hosseinzadeh, Negin Rezaei-Savadkouhid, Ramin Khorrami, Seyed Mohamad Javad Shkouhian, Aziz Homayouni-Rad   +9 more
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