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Extensive research has proven that fruits and vegetables contribute significantly to the body supply of bioactive compounds due to their antioxidant activity to protect organisms against harmful effects of oxygen radicals. A special case is the legumes that are also rich source of proteins, dietary fiber, micronutrients, and bioactive …
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Processing Method Effect on the Functional Components and Nutritional Value Reference; Nightshade: Solar drying: Increased the leaves' overall carotenoid …
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The effects on the levels of minerals present were significant (p<0.05), with increased levels of calcium and zinc in the fried dough and increased levels of iron in the cooked dough.
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The weight of the bean samples increased during soaking (Fig. 1) and as the soaking time increased from 6 to 12 h after which the weight only increased slightly. Figure 1. Percentage weight gain of beans over a 48 h soaking period. The beans selected for subsequent processing (sprouting) were those soaked for 12 h.
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The application of thermal processing to vegetable foods has different effects upon mineral bioaccessibility, with an overall increase in Ca and Fe and a decrease in Se. In turn, there is a general positive impact upon mineral bioaccessibility in animal foods when conventional thermal processing is used with shorter times and lower …
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The processing method showed deviation in nutrient content from the raw seeds. Crude protein was enhanced in this order: fermenting > autoclaving > cooking > toasting while crude fat was reduced ...
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The objective of this study was to evaluate the effect of different cooking and smoking treatments on proximate composition, lipid quality and mineral content of Polypterus bichir bichir, a fish ...
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The results showed that the processing method using soybean skin and without hot water soaking had the highest soy milk protein content of 2.38%, while the lowest was in the processing method ...
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Flint corn processing method [coarse ground corn (CGC; 3.2 mm average particle size) or steam-flaked corn (SFC; 0.360 kg/L flake density)] was evaluated in conjunction with 4 levels of NDF from sugarcane bagasse (SCB) as roughage source (RNDF; 4%, 7%, 10%, and 13%; DM basis) to determine impact on growth performance, …
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All fig products have the greatest levels of most tested minerals, compared to other processed fruit products, particularly P and Fe. In turn, orange products supply higher quantities of Ca.
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Introduction. Fish is one of the most complete foods and provides nutrient quality and quantity; an average 100 g portion provides more than 50% of the recommended daily protein intake, between 10% and 20% of minerals, variable quantities of water-soluble vitamins, and an important percentage of liposoluble vitamins A, D, and E [].A number of …
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Vitamin C determination: Vitamin C test was done using iodine titration method; the level of Vitamin C was calculated by total number of Iodine (mL×0:01 N)×(0.88 mg ascorbic acid). Mineral analyses: For mineral analyses, the sample were digested in HNO 3 /HClO 4. The elements of iron (Fe), Magnesium (Mg) and zink (Zn) were measured by atomic ...
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The aim of the work was to evaluate the level of amino acids and quality of protein in fresh green cauliflower and in three kinds of products as eaten: fresh cauliflower after cooking; and two ...
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The impacts of fish processing on mineral contents of the raw and processed fish were significantly different (P ≤ 0.05). The maximum level of metals in the raw and processed fish samples (wet salted, dry salted, and smoked fish) were recorded for iron ion and the minimum level determined for cadmium ion.
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1.2. Nutritional composition, health effects, and market challenges. Although pine pollen collected artificially from a single source is reported to have minimal or no detectable pesticide residues and animal hormones compared to bee-collected pollen (Lee, Kim, & Choi, 2009), it is important to acknowledge the possibility of minimal amounts.The …
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Effect of blanching on the level of minerals and vitamins in kale leaves. Dark green vegetables, including kale, are a good source of minerals (Dias 2019).Kale added to a cereal-based diet enhances the intake of essential minerals to combat micronutrient malnutrition (Migliozzi et al. 2015).The present study revealed that the …
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Effect of different processing methods on proximate, mineral and ...The present study was formulated to analyze the effect of common processing methods on proximate, …
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Peter Ragaert. The quality and safety of minimally processed fruits and vegetables is determined by two different types of processes: (1) physiological processes such as respiration, ethylene ...
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This study investigates the effect of processing methods on the nutritional quality of moringa herbal tea. Fresh moringa leaves were harvested and processed to moringa tea powders by the following ...
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The purpose of this study was to assess how different processing techniques affected mineral compositions, antinutritional factors, and their interactions in red, white, and black kidney beans consumed in Ethiopia. Mineral contents were found to be 41–44, 58–78, and 112–126 mg Ca/100 g in the raw, soaked, and cooked samples, respectively.
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The present data demonstrate that the different cooking methods have different effects on the bioactive compounds in kale, and that it is important the optimisation of such methods in order to ...
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During domestic cooking leafy vegetables are generally processed through thermal treatment such as boiling, steaming, frying, and microwaving. However, it is still …
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Freezing alone to a leaching effect of cooking process, releasing (for 4 weeks) reduces the level of oxalate by as more oxalate from the leaves. The deviation much as 73.5% in Amaranthus. Two weeks of from this general trend shown by Vernonia freezing produced a 33.3% increase in the amygdalina stresses two important points.
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Processing methods showed deviation in minerals of 235.00% (phosphorus) in boiled water leaf to 0.09% in sun dried pumpkin leaf and anti-nutrients from the raw leaves. The deviation was...
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The purpose of this study was to assess how different processing techniques affected mineral compositions, antinutritional factors, and their interactions in red, white, and …
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The combined effects o f different processing methods on the proximate and mineral composition of pigeon pea flour samples were investigated. The p igeon p ea seeds were soaked (control), soaked ...
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In this review, the available literature revealed that steaming is safer way of cooking in terms of retention of bioactive contents of vegetables as compared to boiling, frying, and microwaving. The boiling method has a very adverse effect on bioactive contents, especially on ascorbic acid contents. Microwaving and frying have moderate …
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Semantic Scholar extracted view of "The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures." ... had a great potential for reduction of phytic acid in cereal-based food thereby leading to bioavailability of minerals and proteins. Expand. 8. Highly Influenced ...
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The mineral levels in the traditional akamu varied significantly.. The traditional akamu had significantly (p < 0.05) the highest iron content.. The ground whole maize slurries had higher levels of Ca, K, Mg, Na, S and Zn. • Maximum values of Cu and Mn in both samples were >50% of DRI for infants ≤1 year.
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The effects of extrusion cooking, roasting, aqueous and alkaline thermal process on the reduction of the levels of some phytochemicals in the seeds of white lupin (Lupinus albus L.) were studied.
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