Results 21 to 30 of about 4,598 (202)

A Literature Review: Nutritional Potential, Antinutritional Factors, and Flavonoids of Chaya (Cnidoscolus Aconitifolius) Leaves as Ruminant Feed

Jurnal Nutrisi Ternak Tropis
Chaya (Cnidoscolus aconitifolius) leaves have gained attention as an alternative feed for ruminants due to their high nutritional value and beneficial bioactive compounds.
Aprillia Ika Putri, Marjuki, Hartutik
doaj   +1 more source

Evaluation of the enzymatic and functional properties of sprouted corn and white bean seeds

Nutrimentum et Curae
Germination is recognized as a gentle, inexpensive biotechnology that is well-suited to tropical contexts for improving the nutritional and functional quality of cereal and legume seeds.
Patikiri Arachchige Don Shehan Nilmantha Wijesekara, Achini Dananjana Rajapaksha, Rajamanthri Rankadu Pattale Wairambu Gedara Imasha Dilhari Rajamanthri, Rathnamalala Bandara Wanninayake Mudiyanselage Tilan Ishanka Rathnamalala Bandara, Mohamed Fayis Abdul Rahman, Shandralingam Puvanalojan   +5 more
doaj   +1 more source

Fermentation-Induced Changes in Nutritional, Antinutritional, and Microbial Characteristics of Calabash Fruit (Crescentia cujete L.) Seeds

Fermentation
This study evaluated the fermentation of calabash fruit (Crescentia cujete L.) seeds over 0, 24, 48, and 72 h to produce a daddawa-type condiment. Samples were analysed for proximate composition, antinutritional factors, morphological characteristics ...
Adebola Olubukola Oladunjoye, Mfa Gberihwa, Samson Adeoye Oyeyinka   +2 more
doaj   +1 more source

Effects of Dehulling and Extrusion‐Cooking on the Nutritional and Physicochemical Properties of Navy Bean (Phaseolus vulgaris L.) Flours

ChemFoodChem, EarlyView.
Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley   +1 more source

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Antinutritional factors of chickpea and pigeonpea and their removal by processing [PDF]

Plant Foods for Human Nutrition, 1988
Protease inhibitors, amylase inhibitors, phytolectins, polyphenols, and oligosaccarides are important antinutritional factors of chickpea and pigeonpea. Research on these factors is reviewed and compared to those in other grain legumes. Both chickpea and pigeonpea are consumed in various forms as processed food. The effects of such processing practices
openaire   +3 more sources

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

Alpha-Galactosides: Antinutritional Factors or Functional Ingredients?

Critical Reviews in Food Science and Nutrition, 2008
This review focuses on updated information about alpha-galactosides, their chemical structure, biosynthesis, plant physiological functions, occurrence in foods, positive and negative physiological effects in animals, changes during food processing, and their potential application as prebiotics in the food industry.
Martínez-Villaluenga, Cristina, Frías, Juana, Vidal-Valverde, Concepción   +2 more
openaire   +3 more sources

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Effect of Pretreatment Methods on the Proximate Composition, Antinutritional Factors, Antioxidants Properties, and In Vitro Antidiabetic Activities of Hypsizygus ulmarius

Food Chemistry International, EarlyView.
The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade, Saka Olasunkanmi Gbadamosi, Tunde Afolabi Morakinyo, Adedayo Olubunmi Adeboye, Akinsola Albert Famuwagun   +4 more
wiley   +1 more source