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Pakistan Journal of Nutrition, ISSN 1680-5194, 2010, Volume 9, Issue 8, pp. 827 - 832
Journal Article
Food Chemistry, ISSN 0308-8146, 2007, Volume 100, Issue 1, pp. 362 - 368
White bean seeds were subjected to soaking in distilled water for 1, 2 and 3 days. In order to perform complete processing, the seeds were cooked until soft.... 
Cooking | Minerals | Soaking | White bean | Antinutrients | Cultivars
Journal Article
02/2012
Cookies were made from pigeon pea ( Cajanus cajan ) and cocoyam ( Xanthosoma sagittifolium ) flour blends. Pigeon pea flour (PPF) was mixed with cocoyam flour... 
antinutrients | composite | digestibility | cookies | acceptability
Web Resource
Food Research International, ISSN 0963-9969, 03/2020, Volume 129, p. 108852
The development of functional foods containing probiotics has experienced a great boom in the last years, reflected by the increasing number of novel products... 
Probiotic bacteria | Food manufacturing | Availability of nutrients | Antinutrients | Fermented foods | Gut microbiome | Technological approaches | Health benefits
Journal Article
Microchemical Journal, ISSN 0026-265X, 09/2019, Volume 149, p. 104034
This study investigated the nutritional composition, antinutrients and phenolic composition of raw, hulled and dehulled Bambara groundnuts (BGN) ( ) and their... 
Nutritional composition | Bambara groundnut | Dawadawa | Antinutrient | Phenolic composition | CHEMISTRY, ANALYTICAL | PROTEIN | PHENOLIC-COMPOUNDS | PROTEOLYSIS | PROXIMATE COMPOSITION | ANTIOXIDANT PROPERTIES | SEED COAT | AMINO-ACIDS | ANTINUTRIENTS | CHEMICAL-COMPOSITION | SPECTROMETRY
Journal Article
11/2011
Traditional indigenous vegetables are the most economically efficient source of micronutrients in terms of both land required and production costs per unit.... 
Sweet potato leaves | antinutrients | nutrients
Web Resource
LWT - Food Science and Technology, ISSN 0023-6438, 2003, Volume 36, Issue 3, pp. 285 - 293
The effects of soaking (in water for 16 h) and extrusion conditions including barrel temperature (140°C and 180°C) and feed moisture (18% and 22%) on... 
Legumes | Extrusion | Phosphorus | Soaking | Antinutrients | Digestibility
Journal Article
International Food Research Journal, ISSN 1985-4668, 2013, Volume 20, Issue 3, pp. 1165 - 1171
Journal Article
Plant Archives, ISSN 0972-5210, 10/2018, Volume 18, Issue 2, pp. 2737 - 2751
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 08/2015, Volume 44, Issue 2, pp. 147 - 158
Cassava is mainly grown for its roots whereas leaves are mostly considered as a byproduct. Cassava leaves are a rich source of protein, minerals, and vitamins.... 
PROTEIN-QUALITY | NUTRIENT CONTENT | CYANOGENS | ANTINUTRIENTS | FOOD SCIENCE & TECHNOLOGY | CHEMICAL-COMPOSITION | ROOTS | ESCULENTA CRANTZ LEAVES | CYANIDE | FOOD
Journal Article
Pakistan Journal of Nutrition, ISSN 1680-5194, 2015, Volume 14, Issue 12, pp. 972 - 975
Journal Article
Journal of Chemical and Pharmaceutical Research, 2014, Volume 6, Issue 2, pp. 380 - 383
Journal Article
Food Chemistry, ISSN 0308-8146, 2006, Volume 96, Issue 1, pp. 80 - 89
L. is a multipurpose shrub of significant economic importance because of its several potential industrial and medicinal uses. Four provenances of from... 
Composition | Jatropha curcas | Antinutrients | Detoxification | ANTINUTRITIONAL FACTORS | FOOD SCIENCE & TECHNOLOGY | MEAL | COMPONENTS | RATS | DEGRADABILITY | SEEDS | NUTRITION & DIETETICS | antinutrients | composition | INHIBITORS | CHEMISTRY, APPLIED | detoxification | DIGESTIBILITY | TOXIC FACTORS | Trypsin inhibitors | Saponins | Trypsin | Lysine | Lectins | Phytic acid | Saturated fatty acids
Journal Article
01/2010
This experiment investigated the antinutrients content and functional properties of the seeds of African black pear ( Dacryodes edulis ). The study derived its... 
Black pear | Edulis | Antinutrients | Physicochemical
Web Resource
Food Chemistry, ISSN 0308-8146, 2005, Volume 89, Issue 4, pp. 489 - 495
The effects of some domestic traditional processes, such as dehulling, soaking, germination, boiling, autoclaving and microwave cooking, on the nutritional... 
Home traditional processes | Nutritional composition | Antinutritional factors | Mung bean | mung bean | FOOD SCIENCE & TECHNOLOGY | GERMINATION | antinutritional factors | nutritional composition | home traditional processes | LEGUME SEEDS | NUTRITION & DIETETICS | COOKING QUALITY | ANTINUTRIENTS | SOAKING | COWPEA | CHEMISTRY, APPLIED | PROTEINS
Journal Article
International Food Research Journal, ISSN 1985-4668, 2013, Volume 20, Issue 6, pp. 3203 - 3209
Journal Article
Studies on Home and Community Science, ISSN 0973-7189, 08/2015, Volume 9, Issue 2-3, pp. 61 - 64
India is one of the largest producers and exporters of sesame seeds. Sesame is an oilseed with high nutritional quality. With a rich, nutty flavor, it is a... 
Nutrients | Analysis | Germination | Antinutrients | Sesame
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 07/2004, Volume 84, Issue 9, pp. 1021 - 1029
Journal Article
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