Results 41 to 50 of about 3,883 (216)

Proximate and Phytochemical Profile of Sansevieria liberica Gérôme and Labroy

Journal of Applied Sciences and Environmental Management, 2010
The proximate and phytochemical composition of Sansevieria liberica Gérôme and Labroy leaves was investigated. The proximate composition includes moisture (56.10%), crude fibre (5.88% wet weight and 13.39% dry weight), total carbohydrate (4.09% wet ...
C.C Ikewuchi, C.J Ikewuchi, O.E Ayalogu, N.E Onyeike   +3 more
doaj   +1 more source

Oligosaccharide and antinutrient content of whole red haricot bean fermented in salt–sugar and salt‐only solutions

Legume Science, 2022
Common beans (Phaseolus vulgaris L.) are nutritious and confer numerous health benefits. However, they are also high raffinose family oligosaccharides (RFOs) and antinutrients.
Vivian C. Kitum, Peter K. Kinyanjui, Julius M. Mathara, Daniel N. Sila   +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

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

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

Microbial preparations in poultry farming

Учёные записки Казанского университета: Серия Естественные науки, 2018
This work describes the development of microbial biopreparations – fodder enzymes and enzyme-probiotic complexes – for solving the relevant problems of industrial poultry farming.
N.V. Feoktistova, A.M. Mardanova, M.T. Lutfullin, L.M. Bogomolnaya, M.R. Sharipova   +4 more
doaj  

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

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

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