Results 201 to 210 of about 13,766 (247)
Some of the next articles are maybe not open access.
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
openaire +2 more sources
Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review
Food Reviews International, 2023Hafiz Arbab Sakandar +2 more
exaly
Edible Legumes and Antinutritional Factors
2007Legumes are important sources of B-komplex vitamins, minerals, fiber and plant protein sources having a potential va-lues for human nutrition, as well as providing calories to human diet. Legumes are superior nutrition capacity because they contain high protein content in addition to their high digestibility value and rich aminoacid composition.
openaire +1 more source