Results 191 to 200 of about 13,766 (247)

Studies on Antinutritional Factors in Leguminous Seeds

Studies on Antinutritional Factors in Leguminous Seeds
openaire  

Some of the next articles are maybe not open access.

Related searches:

A review of thermosensitive antinutritional factors in plant‐based foods

Journal of Food Biochemistry, 2022
Legumes and cereals account for the vast proportion of people's daily intake of plant-based foods. Meanwhile, a large number of antinutritional factors in legumes and cereals hinder the body absorption of nutrients and reduce the nutritional value of food.
You Li, Xinqi Liu
exaly   +3 more sources

Antinutritional Factors in Legumes

2021
Legumes are edible crops belonging to the Leguminosae family that are generally consumed as a rich protein source along with cereals. Besides providing ample amounts of protein, legumes also supply ample amounts of fiber and potassium to the diet. Legumes
Priya Dangi, Nisha Chaudhary, Deepali Gajwani, null Neha   +3 more
openaire   +1 more source

Antinutritional factors in plant based foods

INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES, 2023
Plants have the potential to create chemical molecules that operate as a defense mechanism against pests, bacteria, and other animals. When consumed by humans or other animals, these chemical substances can have a negative effect on the body. There are a number of antinutritional factors such as saponins, polyphenols, phytic acids, lathyrogens, alpha ...
Jyoti Singh, Simran Kaur Arora
openaire   +1 more source

Antinutritional factors in foods for livestock

BSAP Occasional Publication, 1993
AbstractAntinutritional 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
openaire   +1 more source

Antinutritional Factors in Sweetpotato Greens

Journal of Food Composition and Analysis, 1995
Abstract Although sweetpotato leaves are consumed as a green vegetable in several Asian and some African countries, information on their antinutritional factors is very limited. Thus, oxalic, phytic, and tannic acids and trypsin and chymotrypsin inhibitor contents in the leaves of three sweetpotato varieties, Jewel, Georgia Jet, and TU-82-155 were ...
openaire   +1 more source

Implications of processing on the levels of antinutritional factors in cereal grains.

CABI Reviews, 2020
Abstract 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, Armada de Romano, Margarita   +1 more
openaire   +2 more sources

Antinutritional Factors in Faba Beans

1982
Raw 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.
openaire   +1 more source

Antinutritional factors in wild yam tubers

Tropical Science, 2006
AbstractThe 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
openaire   +1 more source

Antinutritional factors in Cucurbita seed meals

Journal of Agricultural and Food Chemistry, 1986
Composition 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, Joseph C. Scheerens, James W. Berry   +2 more
openaire   +1 more source