Results 31 to 40 of about 9,586 (171)

Effects of processing methods on phytate and tannin content of black small common beans (Phaseolus vulgaris L.) cultivated in Mozambique

Cogent Food & Agriculture, 2023
Antinutritional factors (ANFs) are the most found chemical in legumes, including beans. This study was done to evaluate the effects of processing techniques on the anti-nutritional factors of common beans.
Wabi Bajo Nagessa, Borges Chambal, Custodia Macuamule   +2 more
doaj   +1 more source

Effect of Cyclic Heat Exposure on the Growth Performance and Metabolism of Broilers Fed Palm Kernel Meal

Animal Research and One Health, EarlyView.
The aim of our study is to evaluate the interaction between HS and the incorporation of PKM in broiler chicken diets, as well as its effect on growth performance and metabolism. Based on the results obtained, PKM supplementation failed to mitigate the adverse effects of heat stress in broiler chickens. ABSTRACT The aim of this study was to evaluate the
Ahmed Mijiyawa, Elham Ghashghaei, Okasha Hamada, Huimin Wang, Lijing Sun, Yendouhamtchié Nadiedjoa, Dan Wang, Zhengkai Yue, Clarice Maa Maa Temhoul, Maxwell Ansong Okai, Muhammad Faisal Riaz, Felix Kwame Amevor, Wéré Pitala, Hai Lin   +13 more
wiley   +1 more source

Implementation of Machine Learning Models to Predict Functionality of Pea Flour From Its Composition

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The goal of this research was to examine the relationship between the composition and functionality of pea flour using the following machine learning algorithms: linear regression, partial least squares regression (PLSR), Gaussian process regression (GPR), support vector regression, gradient‐boosted decision trees ...
Colten N. Nickerson, Sarah Hogarth, Andrea K. Stone, Gene C. Arganosa, Pankaj Bhowmik, Tom D. Warkentin, Jordan Ubbens, Michael T. Nickerson   +7 more
wiley   +1 more source

Protective Effect of Phytic Acid in Cardiovascular Diseases: A Systematic Review

ChemFoodChem, EarlyView.
ABSTRACT Cardiovascular diseases (CVDs) are a cluster of ailments that impact the heart and blood vessels and are a primary public health problem of mortality on a global scale. Phytic acid, a dietary constituent frequently present in foods like seeds, has been linked to many pharmacological attributes, including anti‐cancer, antioxidant, anti ...
Marta M. S. de Freitas Almeida, Éverton A. Pereira, Patricia Severino, Cristina Blanco‐Llamero, Sandra L. Santos, Luciana N. Andrade, Ricardo G. Amaral, Eliana B. Souto   +7 more
wiley   +1 more source

Phytate efficiency as a phosphorus source for wheat varies with soil properties

Geoderma
Aims: Phytate, the most abundant organic P compound in soils, cannot be used as a P source by plants without first being hydrolyzed. However, the effect of soil properties on its effect as a P source to plants is not yet well understood. This study aimed
Ana Mª García-López, Ramiro Recena, José M. Quintero, Antonio Delgado   +3 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

Effects of limestone particle size, phytate, calcium source, and phytase on standardized ileal calcium and phosphorus digestibility in broilers

Poultry Science, 2021
Work was carried out to determine the effects of limestone (LM) geometric mean diameter (GMD), phytate, Ca source, and phytase on standardized ileal digestibility (SID) of Ca and P in broilers. Twelve treatments (TRT) were tested. One basal corn and corn
W. Li, R. Angel, P.W. Plumstead, H. Enting   +3 more
doaj   +1 more source

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

Influence of Dietary Phytate and Exogenous Phytase on Amino Acid Digestibility in Poultry: A Review

The Journal of Poultry Science, 2006
The effects of dietary phytate and microbial phytase supplementation on amino acid availability in poultry diets are of considerable practical importance. Published data on the influence of exogenous phytase supplementation on the ileal digestibility of
Peter H. Selle, Velmurugu Ravindran, Wayne L. Bryden, Tom Scott   +3 more
doaj   +1 more source

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