Results 151 to 160 of about 4,598 (202)
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Antinutritional factors in foods for livestock
BSAP Occasional Publication, 1993AbstractAntinutritional factors in livestock foods may be defined as the substances which either by themselves, or through their metabolic products arising in the system, interfere with food utilization and affect the health and production of animals. These deleterious substances, also referred to as anti-quality factors can be divided tentatively into
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Implications of processing on the levels of antinutritional factors in cereal grains.
CABI Reviews, 2020Abstract The phytic acid, phenolic compounds, tannins, oxalate and trypsin inhibitors are known as antinutritional factors (ANFs) that commonly are present in cereal grains. They contribute to a lower nutritional value of cereals because they indirectly decrease the bioavailability of nutrients. Fortunately, these ANFs can be modified
Burgos, Verónica Elizabeth +1 more
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Antinutritional Factors in Faba Beans
1982Raw faba bean seeds contain a number of biologically active factors that produce physiological damage when eaten in large quantities over a long period (29) (22) (23). These “antinutritional factors” include protease inhibitors, tannins, lectins and flatus producing factors.
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Antinutritional factors in wild yam tubers
Tropical Science, 2006AbstractThe contents of the antinutritional factors cyanide, oxalic acid, tannin, sapogenin and alkaloid of species of wild yam were determined. The cyanide contents were well below the FAO/WHO safety limits.
DA Sahoré, NG Amani, A Kamenan
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Antinutritional factors in Cucurbita seed meals
Journal of Agricultural and Food Chemistry, 1986Composition en proteines, inhibiteurs de trypsine, lectine, phytate et oligosides de farine delipidee de graines de 5 especes de Cucurbita, en comparaison avec le ...
Curtis W. Henderson +2 more
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Effect of blanching on the content of antinutritional factors in selected vegetables
Plant Foods for Human Nutrition, 1995The effect of blanching on the antinutritional content was studied in cabbage, turnip, collard, sweetpotato and peanut leaves. All the vegetables contained various amounts of phytic acid, tannic acid and/or oxalic acid. Tannic acid was found in largest amounts ranging from 1266.00 mg/100 g in cabbage to 491.00 mg/100 g in sweetpotato.
T C, Mosha +4 more
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Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review
Food Reviews International, 2023Hafiz Arbab Sakandar +2 more
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