Enhancing iron and zinc bioavailability in maize (Zea mays) through phytate reduction: the impact of fermentation alone and in combination with soaking and germination [PDF]
Frontiers in NutritionIntroductionPhytates are nutrient-binding compounds found mainly in cereals and legumes, which may significantly contribute to micronutrient malnutrition in regions where phytate-rich cereals, such as maize, are staple food.ObjectivesThis study ...
Samuel Nsabimana +3 more
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Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant Properties [PDF]
FoodsMillets are recognized as future foods due to their abundant nutrition and resilience, increasing their value on the global stage. Millets possess a broad spectrum of nutrients, antinutrients, and antioxidants, making it imperative to understand the ...
Suhan Bheemaiah Balyatanda +5 more
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Development of cookies from wheat-yellow/white maize composite blends and their physical and sensory evaluation. [PDF]
PLoS ONEWheat is a staple food in many countries globally, but it alone cannot meet the dietary demands of the growing population. To address this, there is an increasingly critical need to integrate alternative cereals into diets, enhancing nutritional ...
Muhammad Adnan +3 more
doaj +2 more sources
Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder [PDF]
Food Chemistry: XPotato is a highly nutritious staple food however, it also contains some antinutrients like alkaloids, phytates, tannins, oxalates as well as pesticide residues.
Muhammad Waseem +8 more
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Improving nutrient availability of defatted rice bran using different phytase sources applied to grass carp (Ctenopharyngodon idella) diet [PDF]
Anais da Academia Brasileira de Ciências, 2020 In the present study, we evaluated the effects of the hydrolysis of phytate of defatted rice bran (DRB) by a pretreatment with non-commercial phytase produced by Saccharomyces cerevisiae (DRB-PS) compared to the application of Natuphos® (commercial ...
EDI F. RIES +7 more
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Ciência Rural, 2023 : This study evaluated the changes caused by cooking presoaked aged carioca beans in the autoclave steam, focusing on its bioactive components, antioxidant activity, and nutritional compounds.
Juliana Aparecida Correia Bento +7 more
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Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review
Foods, 2021 Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in ...
Mercedes M. Pedrosa +2 more
doaj +1 more source
Soy formulas in the pediatrician’s practice
Лечащий Врач, 2023 Background. Using soy formulas in infant nutrition goes back more than 100 years. They have evolved from simple mixtures based on ground roasted beans to high-tech modern products based on soy protein isolate.
V. P. Novikova +2 more
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Foods, 2021 Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks.
Michela Costantini +6 more
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Phytate levels in diverse rat tissues: influence of dietary phytate [PDF]
British Journal of Nutrition, 2001 Phytate (inositol hexaphosphate; InsP6) was determined in rat tissues fed on diets with different phytate contents, using a GC–mass detection methodology that permitted the evaluation of the total amount of this substance present in such tissues.
F, Grases +3 more
openaire +2 more sources