Results 71 to 80 of about 4,598 (202)

Effect of processing on some antinutritional factors of lentils

Journal of Agricultural and Food Chemistry, 1994
Changes in the trypsin inhibitor activity and in the phytic acid, tannin, and catechin content of lentils (Lens culinaris var. Vulgaris) were investigated after soaking in distilled water, citric acid, and sodium bicarbonate solutions. The effect of cooking, after the seeds were presoaked in the above-mentioned solutions and both the soaking and ...
Vidal-Valverde, Concepción, Frías, Juana, Estrella, Isabel, Gorospe, Maria J., Ruiz, Raquel, Bacon, Jim   +5 more
openaire   +3 more sources

Millet Milk: A Potential Cattle Milk Alternative—Extraction and Value Addition

Journal of Food Quality
Consumer health concerns in recent years have spurred a shift from dairy consumption to dairy-free or plant-based diets. Factors such as lactose intolerance, milk allergies, ethical concerns, environmental sustainability, and personal health preferences ...
Surabhi Pandey, Anurag Singh
doaj   +1 more source

Toxic compounds and antinutritional factors in foods: a review

Food Materials Research
Toxic compounds and antinutritional factors are present in food. These compounds, which can be naturally occurring or arise due to technological, storage, or transportation processes, have the potential to bioaccumulate and cause acute or chronic ...
Jose Armando Narvaez-Padilla, Gerardo Díaz-Godínez, Moisés Eluzaí Rodríguez-Requenes, Rubén Díaz   +3 more
doaj   +1 more source

Development of a Stealth Health Approach to Improving Lysine Consumption in Nigeria With a Focus on Urban Populations

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Since the Green Revolution, the intake ratio of cereal grains to pulses has increased considerably, coinciding with marked declines in dietary quality, specifically protein and fiber consumption. Prominent increase in consumption of bread formulated with wheat flour has exacerbated the decrease in dietary quality, characterized by a decrease ...
Babatunde S. Ojetunde, John Stromberger, Esten Mason, Henry Thompson, Jessica G. Davis   +4 more
wiley   +1 more source

Advancing Canning Quality in Common Beans: An Integrated Farm‐to‐Can Framework Combining Breeding, Processing, and Artificial Intelligence

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Common beans (Phaseolus vulgaris L.) are essential raw material for the canning industry. This article reviews recent advances in assessing canning quality and the integration of artificial intelligence (AI) into breeding methodologies aimed at developing genotypes with superior yield and canning‐quality traits.
Arash Ghaitaranpour, Biniam Kebede, Mohsen Yoosefzadeh‐Najafabadi   +2 more
wiley   +1 more source

Progress and Challenges in Faba Bean Genetic Engineering

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Legumes are essential for global food security, serving as a vital source of plant‐based protein and playing a significant role in sustainable agricultural practices. Among legumes, faba bean (Vicia faba L.) is noteworthy due to its high‐protein content, broad climate adaptation, and suitability for cultivation in temperate regions.
Simone A. Gierlich, Thilani B. Jayakody, Sruthy Maria Augustine, Huijun Liu, Marko Jääskeläinen, Triin Vaisalu, Rod. J. Snowdon, Stig U. Andersen   +7 more
wiley   +1 more source

Cocoa Pod Husk Meal as a Feed Ingredient for Livestock

Food and Energy Security
Cocoa pod husk (CPH) is a by‐product of cocoa. Whilst this by‐product is converted into animal feed in some countries, it is largely left to decompose and cause environmental issues in most South Pacific countries, including Vanuatu.
Sandy Hoffman Mael
doaj   +1 more source

Effects of Natural Fermentation Time on Chemical Composition, Antioxidant Activities, and Phenolic Profile of Cassava Root Flour

Applied Sciences
This study aimed to determine the impact of natural fermentation time on the chemical composition and antioxidant activities of cassava flour. Samples of flour were fermented for intervals of 12, 24, and 48 h and compared with the control (0 h).
Oluwaseun Peter Bamidele
doaj   +1 more source

Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Guava is known for being rich in vitamin C, fiber, and polyphenol compounds, and soy flour is an abundant source of plant‐based protein and minerals. The investigation focused on the formulation of biscuits enriched with antioxidants and nutrients, using guava and soy flour, to meet the increasing demand for functional meals that provide ...
Md. Jaynal Abedin, Suraiya Akter, Aurpita Sabitry Chowdhury, Monzur Morshed Ahmed, Tasnim Farzana   +4 more
wiley   +1 more source

Effect of Processing Methods on Antinutritional Factors (Oxalate, Phytate, and Tannin) and Their Interaction with Minerals (Calcium, Iron, and Zinc) in Red, White, and Black Kidney Beans. [PDF]

Int J Anal Chem, 2023
Abera S, Yohannes W, Chandravanshi BS.
europepmc   +1 more source