Results 61 to 70 of about 668 (167)

Native symbiotic rhizobia strains improve yield and nitrogen fixation in underutilized Bambara groundnut (Vigna subterranean L. Verdc.)

Agrosystems, Geosciences &Environment, Volume 8, Issue 3, September 2025.
Abstract Bambara groundnut (BG) (Vigna subterranean L. verdc) is a highly nutritious and economically important leguminous crop of African origin that forms symbiotic relationships with nitrogen‐fixing rhizobia, but it has a low yield. Currently, there is a paucity of information on effective rhizobium inoculant (to improve the yield) for BG, which are
O. O. Ajayi, H. Haro, M. Dianda, O. E. Fagade   +3 more
wiley   +1 more source

Pengaruh substitusi tepung tempe edamame (Glycine max (L.) Merrill) terhadap tekstur dan warna crackers

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Indonesia has a high potential for edamame production, so it needs to be developed into value-added food products, one of which is through the use of edamame tempeh flour as a substitute for wheat flour in crackers.
Difaa' Millati 'Izzah, Aan Sofyan
doaj   +1 more source

Is There a Specific Role for Fungal Protein Within Food Based Dietary Guidelines? A Roundtable Discussion

Nutrition Bulletin, Volume 50, Issue 3, Page 514-528, September 2025.
ABSTRACT Expanding and aging populations, sustainability drivers and changing attitudes to the way we eat mean that there has been growing interest in non‐animal derived protein food sources. Given this shift, there has been an uprise in consumer demand and commercial innovation of meat analogues and alternative protein food sources. The question, with
Emma J. Derbyshire, John M. Brameld, Benjamin T. Wall, Paul Thomas, Ursula Arens, Ciarán G. Forde, Wendy Hall, Andrea J. Glenn, Tom R. Hill, Jenny Paxman   +9 more
wiley   +1 more source

Beta‐glucans from oats or barley and reduction of postprandial glycaemic responses: Modification of an authorised health claim pursuant to Article 13(1) of Regulation (EC) No 1924/2006 following a request in accordance with Article 19 of Regulation (EC) No 1924/2006

EFSA Journal, Volume 23, Issue 9, September 2025.
Abstract Following an application from PepsiCo International, submitted pursuant to Article 19 of Regulation (EC) No 1924/2006 via the Competent Authority of Ireland, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the modification of an authorised health claim related to beta‐glucans from oats or ...
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan de Henauw, Karen‐Ildico Hirsch‐Ernst, Angeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Frank Thies, Ines Drenjančević, Ionut Craciun, Thibault Fiolet, Alfonso Siani   +18 more
wiley   +1 more source

Biscuit Formulation Substitutes Wheat Flour with Tempeh Flour and Nile Tilapia Fish Flour as Complementary Food to Prevent Stunting

Indonesian Food Science and Technology Journal
Abstract— Stunting is one of the nutritional problems in Indonesia. One of the specific interventions for stunting is nutritional support in the form of protein-rich complementary foods, both animal and plant-based protein. This research is expected to provide an alternative to high-protein complementary foods for toddlers, thereby contributing to ...
kasyani, Kasyani, Mursyid, Mursyid, Perdana, Silvia Mawarti, Ibnu, Ismi Nurwaqiah, Kusmawan, David, Lanita, Usi, Alfridsyah, Alfridsyah, Wazzan, Huda   +7 more
openaire   +2 more sources

Deciphering the Effect of Millet Type on the Structure of the Bacterial Community in an Indian Fermented Beverage

Food Safety and Health, Volume 3, Issue 3, Page 455-465, July 2025.
Millet‐based fermented beverages were prepared using different millet varieties with an aim to investigate the microbial communities that develop during natural fermentation. This study revealed an abundance of lactic acid bacteria, highlighting their key role in natural fermentation.
Rishibha Gupta, Smriti Gaur
wiley   +1 more source

Utilization of composite flour (red bean, catfish, oyster mushroom and tempeh formula flour) in making cookies

IOP Conference Series: Earth and Environmental Science
Abstract Local food ingredients can be used as alternative ingredients for cookie products to help ending hunger and overcome malnutrition are the objectives of SDG 2 and 3. This study aims to obtain the optimum cookie formula using composite flour from local food ingredients consisting of red bean flour, catfish flour, oyster mushrooms ...
T L Bakara, E Julianti, H Sinaga, Z Lubis   +3 more
openaire   +1 more source

Plant‐Based Meat Analogues: Processing, Product Safety, Protein Quality, and Contributions to Environmental Sustainability

Sustainable Food Proteins, Volume 3, Issue 2, June 2025.
Processing conditions used in production of plant‐based meat analogues can alter the native structure of the proteins, expose reactive functional groups, and increase their possibility of interacting with other components in the food matrix. The structural modification can alter the proteins’ susceptibility to enzymatic hydrolysis along the gastro ...
Ruth T. Boachie, Rotimi E. Aluko
wiley   +1 more source

Kualitas nonflaky krekers dengan kombinasi tepung tempe kacang gude (Cajanus cajan) dan bawang hitam (Allium sativum)

Agrointek
Non-flaky crackers are a snack made from wheat flour, which are not layered, dense, massive, and crunchy. The crackers in this study were made by combining flour, pigeon pea tempeh flour (Cajanus cajan) and black garlic (Allium sativum).
Febpi Lina Santoso, Yuliana Reni Swasti, Ekawati Purwijantiningsih   +2 more
doaj   +1 more source

The effects of proportion of corn flour: tempeh flour and tapioca addition on cornflakes characteristics

IOP Conference Series: Earth and Environmental Science
Abstract Malnutrition is nutritional disorder that generally occurs in children. One way to prevent this incident is by adopting healthy and balanced diet. This research studied to make cornflakes which are high in calories and protein.
null Rosida, Yusuf Andriana, Sri Alam Candra Asi   +2 more
openaire   +1 more source