Results 61 to 70 of about 4,598 (202)

Nutritional and Antinutritional Factors of Some Pulses Seed and Their Effects on Human Health

International Journal of Secondary Metabolite, 2018
The Food and Agriculture Organization (FAO) realizes about fifteen pulses (primary and minor) such as dry peas, black beans, chickpeas, roman bean, beans, and lentils etc. cultivated worldwide over a hundred countries.
Filiz Parca, Yakup Onur Koca, Aydın Unay   +2 more
doaj   +1 more source

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, Volume 3, Issue 2, Page 237-251, June 2026.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source

Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects

Future Postharvest and Food, Volume 3, Issue 2, Page 142-162, June 2026.
ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq, Sajad Ahmad Mir, Zahida Naseem   +2 more
wiley   +1 more source

Transformation of toxic potential of Jatropha curcas (Ratanjyot) into protein source: A mini-review

Journal of Advanced Veterinary and Animal Research, 2015
The production of animal largely depends on supplying of quality feed and proteinaceous supplement to the animals. Jatropha plant can grow in the barren lands, and are used as a source of biodiesel.
Amit Shukla, Satya Pal Singh, Sakshi Tiwari   +2 more
doaj   +1 more source

Impact of spring rape varieties on protein extraction from press cake, emulsifying properties and antinutrient content

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4613-4622, June 2026.
Abstract BACKGROUND Rapeseed is the second most cultivated oilseed globally after soybean and a protein‐rich press cake is generated after liberation of the oil. However, its use in food applications is limited by high levels of anti‐nutrients such as glucosinolates and phytic acid. Although differences between botanical varieties are known, controlled
Cecilia Ahlström, Evangelia Papagianni, Eu Sheng Wang, Inger‐Cecilia Mayer Labba, Ann‐Sofie Sanberg, Emil Andersson, Johan Thuvander, Karolina Östbring   +7 more
wiley   +1 more source

Physicochemical, functional, and antinutritional properties of fermented Bambara groundnut and sorghum flours at different times

Food Chemistry Advances
This study investigated the effect of fermentation at different times (24 and 48 h) on the proximate composition, physicochemical, antinutritional, and functional properties of fermented Bambara groundnut and sorghum flours.
Sunday Samuel Sobowale, Oluwaseun Peter Bamidele, Janet Adeyinka Adebo   +2 more
doaj   +1 more source

Morphological, Culinary, and Nutritional Diversity of Common Bean (Phaseolus vulgaris) Accessions in the Northern Andean Region of Peru

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Common bean (Phaseolus vulgaris L.) grains represent a major source of plant‐based protein and essential micronutrients; however, their consumption is constrained by prolonged cooking times and variable nutritional profiles. This study characterized the morphological, culinary, and nutritional diversity of 36 common bean accessions collected ...
Wagner Meza‐Maicelo, Victor‐Hugo Baldera‐Chapoñan, Henry W. Santillan‐Culquimboz, Manuel Oliva‐Cruz, Flavio Lozano‐Isla   +4 more
wiley   +1 more source

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Evaluation of antinutritional factors of selected varieties ofPhaseolus vulgaris

Journal of the Science of Food and Agriculture, 1999
The antinutrient composition of 19 varieties of Phaseolus vulgaris (L) grown in different localities of Spain was determined. Moreover, eight of the 19 varieties were grown in two different environmental areas with the aim of studying the influence of variety and environment on antinutrients and the existence of relationships between some ...
Burbano, C., Muzquiz, M., Ayet, G., Cuadrado, C., Pedrosa, M. M.   +4 more
openaire   +3 more sources

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source