Results 41 to 50 of about 10,036 (202)

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

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

Effect of Pretreatment Methods on the Proximate Composition, Antinutritional Factors, Antioxidants Properties, and In Vitro Antidiabetic Activities of Hypsizygus ulmarius

Food Chemistry International, EarlyView.
The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade, Saka Olasunkanmi Gbadamosi, Tunde Afolabi Morakinyo, Adedayo Olubunmi Adeboye, Akinsola Albert Famuwagun   +4 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

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

The Localization of Phytate in Tofu Curd Formation and Effects of Phytate on Tofu Texture

Journal of Food Science, 2008
ABSTRACT:  The localization of phytate on tofu making and its effects on tofu texture were investigated. Thirty‐eight percent and 3% of phytate in soymilk were bound to soluble protein and particulate protein, respectively, and the others were in free form.
T, Ishiguro, T, Ono, K, Nakasato
openaire   +3 more sources

Phytate and phytase in fish nutrition [PDF]

Journal of Animal Physiology and Animal Nutrition, 2011
SummaryPhytate formed during maturation of plant seeds and grains is a common constituent of plant‐derived fish feed. Phytate‐bound phosphorus (P) is not available to gastric or agastric fish. A major concern about the presence of phytate in the aquafeed is its negative effect on growth performance, nutrient and energy utilization, and mineral uptake ...
Kumar, V., Sinha, A.K., Makkar, H.P.S., De Boeck, G., Becker, K.   +4 more
openaire   +3 more sources

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

Nutraceutical Benefits of Anchomanes difformis Rhizome and Its Effects on Blood Glucose and Hepatorenal Function in Normoglycemic Rats

Food Chemistry International, EarlyView.
Scientific analysis of Anchomanes difformis roots confirms significant nutraceutical potential, containing high levels of carbohydrates, proteins, and essential minerals. Phytochemical screening revealed antioxidants such as phenols and flavonoids, and although the extracts effectively lowered plasma glucose, safety testing showed dose‐dependent risks.
Lawrence Folorunso Dada, Kingsley Omage, Marshall Arebojie Azeke   +2 more
wiley   +1 more source

Relationships between faecal phytate and mineral excretion depend on dietary phytate and age [PDF]

British Journal of Nutrition, 2009
We investigated the adverse effect of phytate on mineral absorption and the effect of dietary phytate and age on the relationship between faecal phytate and faecal mineral excretion. Fourteen young women (aged 19–24 years) and fourteen elderly women (64–75 years) were studied for two metabolic periods (MP).
Jihye, Kim, Leslie R, Woodhouse, Janet C, King, Ross M, Welch, Shan Ji, Li, Hee Young, Paik, Hyojee, Joung   +6 more
openaire   +2 more sources