Results 31 to 40 of about 13,766 (247)
Growth response of Heterobranchus longifilis (Valenciennes, 1840) fingerlings fed raw and boiled Mucuna cochinchinensis seed meal [PDF]
, 2004 Feeding trial was conducted in static water to assess the growth of H. longifilis fingerlings fed different I inclusion levels of mucuna seed meal (MSM).
Osuigwe, D. I.
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Exploring the potential of seed flour from pigeon pea genotypes to retard the growth and development of Helicoverpa armigera [PDF]
, 2014 Helicoverpa armigera is one of the most devastating known pest causing major economic losses. Development of insect resistance against chemical pesticides and the environment concerns are forcing researchers to pave way towards biopesticides.
Grewal, Satvir Kaur +3 more
core +2 more sources
Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review
ChemFoodChem, EarlyView.This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
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
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 +4 more
wiley +1 more source
トウモロコシ由来の新しい飼料原料のニジマスにおける栄養価評価に関する研究 [PDF]
, 2015 東京海洋大学博士学位論文 平成25年度(2013) 応用生命科学 課程博士 甲第301号指導教員: 佐藤秀一全文公表年月日: 2016-03 ...
Prachom Noratat
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Mineral and antinutrient content of high quality cassava-tigernut composite flour extruded snack [PDF]
, 2017 This study investigated the mineral and antinutrient composition of extruded snack produced from different blends of high quality cassava and tigernut flour.
Adebisi, M. A. +8 more
core +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 +2 more
openaire +3 more sources
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 +6 more
wiley +1 more source
Processing Effects on the Chemical Composition and Nutritional Potential of the Pigeon Pea(cajanus Cajan L.) [PDF]
, 2002 The effects of processing on the chemical composition and nutritional potential of the seeds of Cajanus cajan have been estimated. Raw, soaked, cooked, and autoclaved seeds were analysed for proximate composition, calcium, magnesium •.
Oloyo, Raheem A.
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