Results 81 to 90 of about 13,492 (234)

Feeding Value of Lupins, Field Peas, Faba Beans and Chickpeas for Poultry: An Overview

Animals
Grain legumes are fair sources of protein, amino acids and energy, and can be used as a replacement for soybean meal in poultry feed formulations as the soybean meal becomes short in supply and costly.
Laura S. David, Catootjie L. Nalle, M. Reza Abdollahi, Velmurugu Ravindran   +3 more
doaj   +1 more source

Prospective of indigenous African wild food plants in alleviation of the severe iron deficiency anaemia in Sub‐Saharan Africa

PLANTS, PEOPLE, PLANET, Volume 8, Issue 2, Page 486-498, March 2026.
Iron deficiency anaemia remains a major public health challenge in Sub‐Saharan Africa, where population growth, displacement and limited resources heighten nutritional insecurity. We compiled a list of indigenous African underutilized wild food plants and examined their potential for addressing micronutrient deficiencies.
Eltayb Abdellatef, Yohannes Gedamu Gebre, Petra Bauer   +2 more
wiley   +1 more source

Methodology to Determine Contents and Relative Thermal Stability of Kunitz Trypsin Inhibitor, Bowman‐Birk Inhibitor and Its Dual Inhibitory Domains in Heated Soybeans

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Developing a combined enzymatic and algebraic methodology to determine contents of Kunitz trypsin inhibitor and Bowman‐Birk inhibitor (BBI) in heated soybeans and the relative thermal stability of the anti‐trypsin and anti‐chymotrypsin domains of BBI. drBBI(T‐C): dual reactive BBI with both anti‐trypsin and anti‐chymotrypsin domains reactive; srBBI(t‐C)
Keshun Liu, Mike Woolman
wiley   +1 more source

Differences in the nutritional quality of improved finger millet genotypes in Ethiopia

Scientific Reports
Improved crop genotypes are constantly introduced. However, information on their nutritional quality is generally limited. The present study reports the proximate composition and the concentration and relative bioavailability of minerals of improved ...
Demeke Teklu, Dawd Gashu, Edward J. M. Joy, Elizabeth H. Bailey, Lolita Wilson, Tilahun Amede, Martin R. Broadley   +6 more
doaj   +1 more source

Impact of germination on nutritional components, antinutritional, and functional properties of proso and barnyard millets

Food Chemistry Advances
This study evaluates the impact of germination (12–60 h) on the nutritional, antinutritional, and functional properties of proso millet (PM) and barnyard millet (BM) to enhance their potential in food applications.
Prabaharan Venkataralu Bhavadharani, Parameswaran Gurumoorthi   +1 more
doaj   +1 more source

Seasonal variation in food pattern but not in energy and nutrient intakes of rural Beninese school-aged children [PDF]

Background: Inadequate energy and nutrient intakes are a major nutritional problem in developing countries. A recent study in Beninese school-aged children in different seasons revealed a high prevalence of stunting and poor iron status that might be ...
Ategbo, E.A.D., Dossa, R.A.M., Kok, F.J., Mitchikpe, C.E.S., Raaij, J.M.A., van   +4 more
core   +3 more sources

Sustainable Production of Peanut Protein Isolate: Optimization, Functional Characterization, and Comparison With Soy Protein

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Process of obtaining peanut protein isolate from South American peanuts, highlighting extraction optimization and its potential as a sustainable functional food ingredient. ABSTRACT The agri‐food industry seeks sustainable and plant‐based protein sources that valorize industrial by‐products to meet the nutritional demands of the growing population and ...
Amadeo O. Martín Costa, Carla Aminahuel, Antonella Centomo, Ana Paula Vico, Yanina E. Rossi, Adriana N. Mauri, Mariana A. Montenegro   +6 more
wiley   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 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

Comparative Study Of In Vivo And In Vitro Methods In Determining Protein Digestibility Of Feeds For Bagrid Catfish, Mystus Nemurus [PDF]

, 2009
The reliability study of the in vitro methods in relation to the in vivo method was conducted to assess the protein digestibility of experimental diets formulated at 35% protein and 15% lipid with 0 to 60% increasing protein substitution of fishmeal ...
Syed Muhammad, Sharifah Rahmah
core