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Journal articles on the topic 'Anti-nutritional factors'

Author: Grafiati

Published: 4 June 2021

Last updated: 12 February 2022

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1

Vikram, Nitin, Sunil Kumar Katiyar, Chandra Bhushan Singh, Raja Husain, and Lokesh Kumar Gangwar. "A Review on Anti-Nutritional Factors." International Journal of Current Microbiology and Applied Sciences 9, no. 5 (May 10, 2020): 1128–37. http://dx.doi.org/10.20546/ijcmas.2020.905.123.

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2

Piva, Gianfranco, and Andrea Piva. "Anti-nutritional factors ofDatura in feedstuffs." Natural Toxins 3, no. 4 (1995): 238–41. http://dx.doi.org/10.1002/nt.2620030413.

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3

Abulude, F. O., M. O. Ogunkoya ., E. E. Esiet ., B. O. Kayode ., and J. O. Oni . "Studies on Scorpion (Androctonus australis): Nutritional and Anti-nutritional Factors." Journal of Entomology 3, no. 2 (March 15, 2006): 156–60. http://dx.doi.org/10.3923/je.2006.156.160.

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4

Banti, Misgana, and Wabi Bajo. "Review on Nutritional Importance and Anti-nutritional Factors of Legumes." International Journal of Nutrition and Food Sciences 9, no. 6 (2020): 138. http://dx.doi.org/10.11648/j.ijnfs.20200906.11.

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5

Dragicevic, Vesna, Vesna Peric, Mirjana Srebric, Sladjana Zilic, and Snezana Mladenovic-Drinic. "Some nutritional and anti-nutritional factors of ZP soya bean varieties." Journal of Agricultural Sciences, Belgrade 55, no. 2 (2010): 141–46. http://dx.doi.org/10.2298/jas1002141d.

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The nutritive quality of soya bean grain depends on many nutritional and anti-nutritional factors, such as proteins, trypsin inhibitors, phytate, phenolics, sulfhydril groups of proteins, malondialdehide. The aim of this study was to investigate content of noted nutritive and anti-nutritive factors in seven ZP soya bean varieties: ZPS 015, Bosa, Nena, Lidija, Olga, Lana and Laura. Experimental data could point out different properties and usage of ZP soya bean varieties. Regardless of insignificant differences in content of proteins and phytate, special attention is given to Lana and Laura, varieties lacking in Kunitz-trypsin inhibitor. It is also important to emphasise high content of phenolics in Nena variety as well as high sulfhydril groups and glutathione level in Nena and Olga. These substances contribute to nutritive value of soya bean grain.

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6

Dwivedi, Minakshee, Vasantha Kuntavalli Yajnanarayana, Manjeet Kaur, and Avinash Prahlad Sattur. "Evaluation of anti nutritional factors in fungal fermented cereals." Food Science and Biotechnology 24, no. 6 (December 2015): 2113–16. http://dx.doi.org/10.1007/s10068-015-0280-z.

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7

Hussein, Laila, Mohamed El-Fouly, F. K. El-Baz, and S. A. Ghanem. "Nutritional quality and the presence of anti-nutritional factors in leaf protein concentrates (LPC)." International Journal of Food Sciences and Nutrition 50, no. 5 (January 1999): 333–43. http://dx.doi.org/10.1080/096374899101067.

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8

Shaheen, Reshma, Kalyani Srinivasan, Naser A. Anjum, and Shahid Umar. "Ageing-induced changes in nutritional and anti-nutritional factors in cowpea (Vigna unguiculata L.)." Journal of Food Science and Technology 56, no. 4 (February 7, 2019): 1757–65. http://dx.doi.org/10.1007/s13197-019-03604-0.

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9

Odedeji, J. O., E. A. Akande, L. A. Ayinde, and O. A. Alade. "Influence of Sprouting on Proximate and Anti-nutritional Factors of Jacbean (Canavalia ensiformis) Flour." Journal of Applied Sciences and Environmental Management 24, no. 8 (September 9, 2020): 1455–61. http://dx.doi.org/10.4314/jasem.v24i8.22.

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The influence of sprouting on proximate and anti-nutritional factors of Jackbean flour was investigated. Jackbean was procured from the Genetic Resources Unit of International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State Nigeria. The seeds were carefully sorted and sprouted for 10 days. The sprouted and unprocessed (control) bean were then milled into flour and thereafter assessed for proximate and antinutritional factors. The data generated were subjected to statistical analyses using SAS 2.0 and SPSS 20.0 packages. The results of influence of sprouting on proximate constituents and anti-nutritional factors revealed that sprouting for nine days (S5) resulted in flour sample with highest protein content and significant reduction in anti-nutritional factors most especially trypsin inhibitor from 32.08 + 0.13; 29.18 + 0.46 in control to 39.50 + 0.06; 18.33 + 0.03 in the sprouted samples respectively. Sprouting thus had positive effect on proximate and anti-nutritional factors of Jackbean flour. Keywords: Proximate, jackbean, anti-nutritional, sprouting

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10

Anhwange, B., R. Tyohemba, B. Tukura, and P. Ogah. "Screening of Some Indigenous Wild Fruits for Anti-Nutritional Factors." Journal of Scientific Research and Reports 5, no. 3 (January 10, 2015): 220–27. http://dx.doi.org/10.9734/jsrr/2015/13899.

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11

Sasidharan, Shilpa. "Anti-Nutritional a factors in Three Varieties of Annona Species." International Journal for Research in Applied Science and Engineering Technology V, no. IX (September 30, 2017): 1776–83. http://dx.doi.org/10.22214/ijraset.2017.9258.

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12

Diouf, Abdou, Fallou Sarr, Birama Sene, Cheikh Ndiaye, Seynabou Momar Fall, and Nicolas Cyrille Ayesso. "Pathways for Reducing Anti-Nutritional Factors: Prospects for Vigna unguiculata." Journal of Nutritional Health & Food Science 7, no. 2 (May 27, 2019): 1–10. http://dx.doi.org/10.15226/jnhfs.2019.001157.

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13

Gupta, Y. P. "Anti-nutritional and toxic factors in food legumes: a review." Plant Foods for Human Nutrition 37, no. 3 (1987): 201–28. http://dx.doi.org/10.1007/bf01091786.

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14

Shang, Rui, Hua Wu, Rui Guo, Qin Liu, Lei Pan, Jianan Li, Zhihui Hu, and Chanyou Chen. "The Diversity of Four Anti-nutritional Factors in Common Bean." Horticultural Plant Journal 2, no. 2 (March 2016): 97–104. http://dx.doi.org/10.1016/j.hpj.2016.06.001.

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15

Jaichand, Viruska, Depika Dwarka, Abe Shegro Gerrano, and John Jason Mellem. "Effect of heat processing on the nutritional and anti-nutritional factors of cowpea (Vigna unguiculata)." Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology 44, no. 1 (June 26, 2020): 165–77. http://dx.doi.org/10.35219/foodtechnology.2020.1.10.

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16

CLARKE, E. J., and J. WISEMAN. "Developments in plant breeding for improved nutritional quality of soya beans II. Anti-nutritional factors." Journal of Agricultural Science 134, no. 2 (March 2000): 125–36. http://dx.doi.org/10.1017/s0021859699007443.

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Nutritional value of most plant materials is limited by the presence of numerous naturally occurring compounds which interfere with nutrient digestion and absorption. Although processing is employed widely in removal of these factors, selection of cultivars of soya beans with inherently low levels would have a considerable impact on efficiency of non-ruminant livestock production. The review considers the role of plant breeding in achieving this objective. The most abundant trypsin inhibitors are the Kunitz and the Bowman–Birk inhibitors, containing 181 and 71 amino acids respectively. The Kunitz inhibitor is present at a concentration of 1·4 g/kg of total seed contents and the Bowman–Birk inhibitor 1·6 g/kg. A large number of isoforms of the Bowman–Birk inhibitor have been described in soya bean cultivars and it has been shown that the general properties of the inhibitor are, in fact, attributable to different isoforms. Nulls for both Bowman–Birk and Kunitz trypsin inhibitors have been identified, allowing new low trypsin inhibitor cultivars to be produced. However, research into breeding for low trypsin inhibitor cultivars currently has limited application as trypsin inhibitors contribute a major proportion of the methionine content of soya beans. Trypsin inhibitors are thought to be involved in the regulation of and protection against unwanted proteolysis in plant tissues and also act as a defence mechanism against attack from diseases, insects and animals. Hence, in breeding programmes for low trypsin inhibitor cultivars, alternative protection for growing plants must be considered. Use of soya beans in non-ruminant animal feeds is limited by the flatulence associated with their consumption. The principal causes appear to be the low molecular weight oligosaccharides containing α-galactosidic and β-fructosidic linkages; raffinose and stachyose. Non-ruminants do not have the α-galactosidase enzyme necessary for hydrolysing the α-galactosidic linkages of raffinose and stachyose to yield readily absorbable sugars. Soya beans contain between 6·8 and 17·5 g of phytic acid/kg; a ring form of phosphorus (P) which chelates with proteins and minerals to form phytates not readily digested within the gut of non-ruminants. One approach for over-coming the effects of phytic acid is through synthesis of phytase in the seeds of transgenic plants. Currently, recombinant phytase produced in soya beans is not able to withstand the processing temperatures necessary to inactivate proteinaceous anti-nutritional factors present. Soya bean lectins have the ability to bind with certain carbohydrate molecules (N-acetyl-D-galactosamine and galactose) without altering the covalent structure. Lectins are present in raw soya bean at a concentration of between 10 and 20 g/kg. Purified soya bean agglutinin is easily inactivated by hydrothermal treatment but in complex diets binding with haptenic carbohydrates may confer protection against denaturation. The majority of research into soya bean lectins is carried out using laboratory animals so very limited information is available on their in vivo effects in farm animals. This review is concerned specifically with breeding but there are other means of improving nutritive value, for example processing which may alter protein structure and therefore functionality of proteinaceous anti-nutritional factors present.

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17

Hefnawy, T. H. "Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris)." Annals of Agricultural Sciences 56, no. 2 (December 2011): 57–61. http://dx.doi.org/10.1016/j.aoas.2011.07.001.

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18

SILVESTRINI, Virgínia Campos, Daniel Bonoto GONÇALVES, Paulo Afonso GRANJEIRO, and José Antonio da SILVA. "Anti-nutritional factors and digestibility of protein in Cayocar brasiliense seeds." Food Science and Technology 37, no. 4 (October 26, 2017): 632–39. http://dx.doi.org/10.1590/1678-457x.28716.

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19

Ghatge, N. S. "Reduction of anti nutritional factors in differently processed supplementary soya products." FOOD SCIENCE RESEARCH JOURNAL 9, no. 1 (April 15, 2018): 138–42. http://dx.doi.org/10.15740/has/fsrj/9.1/138-142.

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20

Tessera, Gashaw Muluken. "Analysis of Anti-Nutritional Factors, Minerals and Bioavailability of Wheat Flour." Journal of Nutritional Ecology and Food Research 4, no. 2 (December 1, 2017): 138–41. http://dx.doi.org/10.1166/jnef.2017.1167.

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21

OKE, D. B., B. L. A. FETUGA, and O. O. TEWE. "EFFECT OF AUTOCLAVING ON THE ANTI-NUTRITIONAL FACTORS OF COWPEA VARIETIES." Nigerian Journal of Animal Production 23, no. 1 (January 10, 2021): 33–38. http://dx.doi.org/10.51791/njap.v23i1.2134.

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Some antinutritional factors were extacted and qualified from and autoclaved cowpea varities. All the cow varities in the raw state contained trypsin, inhibitor, lectins HCN, tannic acid and phytic acid. Autoclaving destroyed all the trypsin inhibitor and lectins but significantly reduced HCN level while tannic and phytic acids were heat-stable. In the raw sample, values obtained for these compound in seqeunce, were 10.88 to 33.74 TIU/mg protein 28.56 to 76.57 Hu/mg protein, 1.55 to 3.90mg/1009, 0.21 to 0.39mg/g and 422.27 to 543.A2mg/100g respectively. Autoclaved samples contained 0.73 to 1.32mg/100 g, 0.17 to 0.36mg/g and 314.97 to 420.54mg/100g HCN, tannic acid and phytic acid respective. The amount of total phosphorus that remained Cowpea varieties used for this study are bound to phytic acid which is unavailable nutritionally ranged from 29.60 to 33.15%. Antinutritional factors concentrations differed between varieties (P<0.001).

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22

Sulaiman, Abdullahi, and Muhammad Abubakar Lawal. "A proximate, mineral composition and anti-nutritional factors of the aerial parts of Lablab purpureus (L.) sweet." Bayero Journal of Pure and Applied Sciences 11, no. 1 (October 11, 2018): 37–40. http://dx.doi.org/10.4314/bajopas.v11i1.7.

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This study evaluates the nutritional and anti-nutritional potentials of the aerial part of Lablab purpureus as it relates to its use in Animal nutrition. The preliminary phytochemical test of the plant revealed the presence of bioactive secondary metabolites; glycosides, saponins, flavonoids, tannins, steroids, alkaloids, coumarins, phenols, carbohydrates and terpenoids in the crude extract. Results from the study revealed significant mineral composition in Lablab purpureus. Atomic Absorption Spectroscopic (AAS) technique was employed in the elemental analysis. Substantial amounts of Ca, Na, K and Mg were found, while Cu, Fe, P, Mn and Zn were present in trace amounts. Proximate analysis revealed the ash and fat contents to be 5.6 % and 4.2 % respectively. The protein level, total Carbohydrate and Fibre contents were determined to be 25.4 %, 46.93 % and 7.5 % respectively. The presence of anti-nutritional secondary metabolites; tannins, saponins, oxalates, phytates, cyanogenic glycosides and free phenolics were quantitatively determined to be 0.50 %, 3.8 %, 0.70 %, 2.2 %, 1.2 % and 2.1 % respectively. The results of the phytochemical constituents, proximate composition, anti-nutritional factors and mineral composition of the aerial part of Lablab purpureus in this study demonstrates high nutrients content with potentials to meet the nutritional requirements in monogastric diets.Keywords: Anti-nutritional composition, Lablab Purpureus, Mineral composition, Proximate analysis

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23

Rashad Lotfy, Tesby Mohamed, Asteer Victor Abd Elnoor, Marwa Zaki Mahfouz, and Asmaa Khaled Shafik. "Chemical Composition, Nutritional Quality and Anti-Nutritional Factors of Weaning Food Prepared From Maize and Legumes." Alexandria Science Exchange Journal 39, OCTOBER- DECEMBER (December 30, 2018): 686–94. http://dx.doi.org/10.21608/asejaiqjsae.2018.21875.

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24

Kalpanadevi, V., and VR Mohan. "Nutritional and anti nutritional assessment of under utilized legume D. lablab var. vulgaris L." Bangladesh Journal of Scientific and Industrial Research 48, no. 2 (July 21, 2013): 119–30. http://dx.doi.org/10.3329/bjsir.v48i2.15743.

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Two samples of seed materials of the under utilized tribal pulse, D. lablab var. vulgaris (dark brown and pale brown coloured seed coat) were collected from Anakodi, Krishnagiri district, Eastern Ghats, Tamil Nadu. The mature seed samples were analysed for proximate composition, mineral profiles, vitamins, seed protein fractions, fatty acid profiles, amino acid profiles and antinutritional factors. The investigated seed samples of D. lablab var. vulgaris contained higher amounts of crude protein and crude lipid when compared with most of the commonly consumed pulses. The investigated seeds were rich in minerals such as Na, K, P, Ca, Mg and Fe. Albumin and globulin fractions constituted the major bulk of seed protein. The essential amino acid profiles of total seed proteins were compared favourably with FAO/WHO (1991) requirement pattern. The fatty acid profiles of both the samples revealed that the seed lipids contained higher concentration of unsaturated fatty acids (66.78-69.08%) and had very high contents of linoleic acid (40.36-41.62%). Antinutrtional factors like total free phenolics, tannins, L-DOPA, phytic acid, hydrogen cyanide, trypsin inhibitor, oligosaccharides (raffinose, stachyose, verbascose) and phytohaemagglutinating activity were analyzed. Bangladesh J. Sci. Ind. Res. 48(2), 119-130, 2013 DOI: http://dx.doi.org/10.3329/bjsir.v48i2.15743

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25

Gharaghani, Hossein, Mojtaba Zaghari, Gholamreza Shahhosseini, and Hossein Moravej. "Effect of Gamma Irradiation on Anti Nutritional Factors and Nutritional Value of Canola Meal for Broiler Chickens." Asian-Australasian Journal of Animal Sciences 21, no. 10 (September 4, 2008): 1479–85. http://dx.doi.org/10.5713/ajas.2008.80066.

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26

Deol, Jasraj K., and Kiran Bains. "Effect of household cooking methods on nutritional and anti nutritional factors in green cowpea (Vigna unguiculata) pods." Journal of Food Science and Technology 47, no. 5 (October 2010): 579–81. http://dx.doi.org/10.1007/s13197-010-0112-3.

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27

Elsom, Rachel, and Lawrence Weaver. "Does breastfeeding beyond one year benefit children?" Fetal and Maternal Medicine Review 11, no. 3 (August 1999): 163–74. http://dx.doi.org/10.1017/s0965539599000364.

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Human milk contains a unique mixture of nutrients that meet all the nutritional requirements of the growing infant for the first few months of life. Furthermore, it provides bioactive, non-nutritional substances including anti-microbial and anti-inflammatory factors, growth factors, cytokines, hormones and digestive enzymes which confer protection from bacterial and viral infections, and may aid growth and development of the newborn.

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28

Taiwo, A. Abidemi, J. Adebayo Oyedepo, Idowu Oluwadare, and O. Agbotoba M. "Nutrient content and anti-nutritional factors in shea butter (Butryospermum parkii) leaves." African Journal of Biotechnology 8, no. 21 (November 2, 2009): 5888–90. http://dx.doi.org/10.5897/ajb09.593.

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29

Wang, N., M. J. Lewis, J. G. Brennan, and A. Westby. "Effect of processing methods on nutrients and anti-nutritional factors in cowpea." Food Chemistry 58, no. 1-2 (January 1997): 59–68. http://dx.doi.org/10.1016/s0308-8146(96)00212-9.

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30

Quan, Richard, Christine Yang, Steven Rubinstein, Norman J. Lewiston, David K. Stevenson, and John A. Kerner. "The Effect of Nutritional Additives on Anti-Infective Factors in Human Milk." Clinical Pediatrics 33, no. 6 (June 1994): 325–28. http://dx.doi.org/10.1177/000992289403300602.

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31

Mohamed, Ali I., and M. Rangappa. "Screening soybean (grain and vegetable) genotypes for nutrients and anti-nutritional factors." Plant Foods for Human Nutrition 42, no. 1 (January 1992): 87–96. http://dx.doi.org/10.1007/bf02196075.

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32

Oke, D. B., O. A. Adeyemi, and M. O. Oke. "Protein quality of autoclaved cowpea varieties as influenced by anti-nutritional factors." Nigerian Journal of Animal Production 31, no. 1 (January 7, 2021): 17–21. http://dx.doi.org/10.51791/njap.v31i1.1433.

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One hundred and ten (110) weanling male winstar strain rats were used to determine the protein efficiency ration (PER) and net protein ration (NPR) of five cowpea samples. PER ranged from 1.06 in IT 81D-1137 to 1.91 in 1784E-1-108 while values in autoclaved samples ranged from 1.55 in IT81D-1137 to 2.78 in 1784E-1-108. for NPR, raw samples gave values that ranged between 2.44 and 3.57 in 1781D-1137 and 1784E-1-108 respectively. Autoclaved samples gave NPR values that ranged from 2.72 to 4.47 in IT 8ID-1137 and IT84E-1-108 respectively. In the raw and autoclaved cowpea diets, trypsin inhibitor, lectin and tannic acid were negatively correlated with PER and NPR while HCN and phytic acid had positive relationship with these indicators of protein quality. In autoclaved samples cowpea variety IT84E-1-108 had the highest PER and NPR values showing that it would support growth to a reasonable extent.

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33

Okagbare, G. O., and O. J. Akpodiete. "Soybean in pre-ruminant nutrition: A review." Nigerian Journal of Animal Production 33, no. 1 (January 16, 2021): 83–93. http://dx.doi.org/10.51791/njap.v33i1.2216.

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Soybean,Glycine max, is a highly nutritious seed. It contains high quality protein and unsaturated fat. Despite the high nutritive value of soybeans, its use has been limited by a number of anti- nutritional .factors which are capable of causing adverse nutritional and physiological responses in animals. Several processing methods such as heat treatment, use of chemicals such as acids, alkali and alcohols or a combination of these have been developed and used to reduce or completely eliminate these anti-nutritional factors and hence improve its utilization. This review addresses the nutritive value of soybean, anti-nutritional factors, effect of processing on the nutritive value of the seed and the utilization of soybean in milk replacers for pre-ruminants. Well processed soybean can provide high quality proteins that can be used to replace milk proteins in milk replacers for pre ruminants. Studies on utilization of milk replacers by pre-ruminants are scanty in Nigeria. More effort needs to be devoted to research in this area.

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34

Gemede, Habtamu Fekadu, and Etana Birhanu. "Nutritional, Antinutritional and Phenolic Properties of Lima Bean (Phaseolus lunatus) Accessions: Underutilized Legume in Ethiopia." Acta Universitatis Cibiniensis. Series E: Food Technology 24, no. 2 (December 1, 2020): 195–204. http://dx.doi.org/10.2478/aucft-2020-0018.

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Abstract The study was aimed to evaluate nutritional compositions, anti- nutritional factors and antioxidant properties of lima bean accessions grown in East Shoa Zone, Ethiopia. The lima bean accessions were studied and compared for their nutritional composition, anti-nutritional factors and antioxidant properties. The result showed that lima bean accessions were good source of vital nutrients when compared to the commonly consumed legumes in Ethiopia. Particularly, lima bean accessions “LB8510” rich in crude protein whereas accession “LB85CH2” rich in crude fiber, total ash and iron and can be implemented for breeding, new product development and used as alternative source of nutrient rich to mitigate malnutrition prevalent in Ethiopia. Therefore, increasing its consumption, cultivation and promotion should be encouraged.

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35

Hornick, Sharon B. "Factors affecting the nutritional quality of crops." American Journal of Alternative Agriculture 7, no. 1-2 (June 1992): 63–68. http://dx.doi.org/10.1017/s0889189300004471.

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AbstractSeveral factors can directly or indirectly affect the nutritional quality of crops. Among these are soil factors, such as pH, available nutrients, texture, organic matter content and soil-water relationships; weather and climatic factors, including temperature, rainfall and light intensity; the crop and cultivar; postharvest handling and storage; and fertilizer applications and cultural practices. This paper deals primarily with fertilizer and cultural management practices, and on certain environmental factors that affect the nutritional quality of field crops and of fruits and vegetables. Earlier research that has investigated the nutritional status of crops grown with either chemical fertilizers or organic fertilizers is discussed. These studies often have given contradictory results on crop yields and on crops' mineral and vitamin contents. Other factors, such as maturity at harvest, postharvest handling and storage, anti-nutritive components, and residues of chemical fertilizers and pesticides are reviewed with respect to food safety and quality, and their implications for human and animal health. Future research needs are identified so that comparable results and valid comparisons can be obtained to identify the best management practices to ensure that food is safe and nutritious for the consumer.

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36

Ayele, Esayas, Kelbessa Urga, and Bhagwan Singh Chandravanshi. "Effect of Cooking Temperature on Mineral Content and Anti-nutritional Factors of Yam and Taro Grown in Southern Ethiopia." International Journal of Food Engineering 11, no. 3 (June 1, 2015): 371–82. http://dx.doi.org/10.1515/ijfe-2014-0264.

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Abstract This study aimed to determine the mineral composition and anti-nutritional factors, oxalate and phytate, of yam and taro grown in southern Ethiopia. In addition, the effect of cooking at different temperatures on the mineral compositions and anti-nutritional factors together with respective molar ratios Ca:oxalate, Zn:phytate, Ca:phytate and (Ca × phytate):Zn was determined. The mineral compositions were found to be: 21.8–15.7, Ca; 11.4–12.1, Na; 7.02–7.24, Mg; 6.47–14.14, Zn; 2.04–4.3, Fe; 0.26–0.88, Mn; 0.50–0.60, Cu; 0.57–0.82, Co; and 0.20–2.15, Ni in mg/100 g in the raw yam samples and 41–53, Ca; 6.21–7.21, Na; 7.32–7.58, Mg; 42–50, Zn; 1.93–3.25, Fe; 1.71–5.88, Mn; 0.46–0.51, Cu; 0.65–0.95, Co; and 0.18–0.68 Ni in mg/100 g of raw taro samples. Mineral content decreased by cooking except Fe and Ca in one variety of taro where they show a bit increment. The anti-nutritional factor to mineral ratio tends to imply that the relative bioavailability of the minerals after cooking was found to be increased except for that of Fe. These tubers may present health hazard potential, which in turn demands proper processing before consumption to eliminate the toxic effects of anti-nutritional factors.

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37

Verma, Anisha, Neerubala A, and Bhawna Srivastava. "ANALYSIS OF NUTRITIONAL COMPOSITION AND ANTI-NUTRITIONAL FACTORS OF FRESH KARMWA LEAVES (IPOMOEA AQUATICA) AND ITS PRODUCTS DEVELOPMENT." International Journal of Advanced Research 4, no. 8 (August 31, 2016): 196–200. http://dx.doi.org/10.21474/ijar01/1203.

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38

Satheesh, Neela, and Solomon Workneh Fanta. "Kale: Review on nutritional composition, bio-active compounds, anti-nutritional factors, health beneficial properties and value-added products." Cogent Food & Agriculture 6, no. 1 (January 1, 2020): 1811048. http://dx.doi.org/10.1080/23311932.2020.1811048.

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39

Bell, J. M. "Factors affecting the nutritional value of canola meal: A review." Canadian Journal of Animal Science 73, no. 4 (December 1, 1993): 689–97. http://dx.doi.org/10.4141/cjas93-075.

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In this review canola meal (CM), its nutritionally significant components and the availability of its nutrients to poultry, pigs and cattle were discussed. Avenues for possible improvement in available energy, protein and lysine were identified. Recent findings on glucosinolates were also discussed with the conclusion that a further reduction of glucosinolates through plant breeding is both possible and desirable. The role of the anti-nutrients sinapine, tannins and phytic acid were also considered. The potential impact of improvements to CM on its economic value was examined using linear program least-cost ration formulations applied to typical market situations. Key words: Canola meal, energy, protein, carbohydrates, anti-nutritional factors, economics

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Skylas, Daniel J., Jeffrey G. Paull, David G. D. Hughes, Beverley Gogel, Hao Long, Brett Williams, Sagadevan Mundree, Christopher L. Blanchard, and Ken J. Quail. "Nutritional and anti-nutritional seed-quality traits of faba bean (Vicia faba) grown in South Australia." Crop and Pasture Science 70, no. 5 (2019): 463. http://dx.doi.org/10.1071/cp19017.

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Pulses such as faba bean (Vicia faba L.) have received significant attention in recent years because of their nutritional properties and health benefits. However, in many faba bean varieties, these nutritional qualities are hindered by the presence of anti-nutritional factors such as vicine and convicine. The primary objective of this study was to evaluate the relative performance of key varieties of faba bean for a range of nutritional and anti-nutritional seed quality traits. Seed material consisting of 10 faba bean varieties grown in replicated field trials at Charlick and Freeling in South Australia over consecutive seasons (2016 and 2017) was provided by the national breeding program in Australia. Predicted variety or variety × environment means and variance parameter estimates for the final fitted models are reported for moisture (94.8–101.4 g kg–1), seed weight (523.3–813.7 g−1 1000 seed), protein (269.5–295.3 g kg–1), total starch (386.9–410.1 g kg–1), amylose (126–150.3 g kg–1), amylopectin (254–258.2 g kg–1), percentage total starch comprising amylose (33.5–37.4%) and amylopectin (62.6–66.5%), and anti-nutritional factors vicine (4.5–7.4 mg g–1) and convicine (1.7–3.2 mg g–1) and combined total vicine and convicine (6.4–9.6 mg g–1). Information from this study will contribute to better understanding of nutritional and anti-nutritional properties of faba bean and will help the national breeding program to deliver better performing varieties for Australia’s key growing regions. The information will also prove useful in the processing and development of healthy, value-added foods and ingredients, leading to increased consumer acceptance and demand for faba bean, ultimately providing benefits to growers.

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Ikurior, S. A., and B. L. A. Fetuga. "SOME ANTI-NUTRITIONAL COMPONENTS IN NIGERIA COTTONSEED AND COTTONSEED MEALS." Nigerian Journal of Animal Production 11, no. 2 (January 15, 2021): 110–16. http://dx.doi.org/10.51791/njap.v11i2.2539.

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Cottonseed of three Nigerian commercial varieties of cotton, three locational composite seed cotton and cottonseed meals were investigated with respect to their content of gossypol (free and total), tannins, phytin and phytin phosphorus. Free and total gossypol ranged from 1.14 to 1.34% and 1.21 to 1.59%, respectively in cottonseed kernels, and 0.028 to 0.064% and 0.413 to 0.831%, respectively in cotton seed meals. Varietal and environmental factors appeared to influence the gossypol content of cottonseed while the variability in the meals was due to the effects of conditions under which the seed was processed. Tannins ranged from 26.25 to 38.50 mg/100g in the seed kernels and 3.13 to 6.75 mg/100g in the meals. From all indications varietalIocational and processing factors appeared to influence the tannin content of the seed and meals in a similar manner as they influenced the gossypol content. Phytin and phytin phosphorus did not vary appreciably between or within seed type, neither did processing of seed appear to affect their contents in the meals.

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Sallau. "Proximate Composition, Mineral Elements and Anti-Nutritional Factors of Anisopus mannii N.E.Br. (Asclepiadaceae)." Trends in Applied Sciences Research 4, no. 1 (January 1, 2009): 68–72. http://dx.doi.org/10.3923/tasr.2009.68.72.

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Ilelaboye, N. O. A., and O. O. Pikuda. "Determination of Minerals and Anti-Nutritional Factors of Some Lesser-Known Crop Seeds." Pakistan Journal of Nutrition 8, no. 10 (September 15, 2009): 1652–56. http://dx.doi.org/10.3923/pjn.2009.1652.1656.

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Muhammad, A., S. M. Dangoggo, A. I. Tsafe, A. U. Itodo, and F. A. Atiku. "Proximate, Minerals and Anti-nutritional Factors of Gardenia aqualla (Gauden dutse) Fruit Pulp." Pakistan Journal of Nutrition 10, no. 6 (May 15, 2011): 577–81. http://dx.doi.org/10.3923/pjn.2011.577.581.

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Khazaei, Hamid, Randy W. Purves, Jessa Hughes, Wolfgang Link, Donal M. O'Sullivan, Alan H. Schulman, Emilie Björnsdotter, et al. "Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage." Trends in Food Science & Technology 91 (September 2019): 549–56. http://dx.doi.org/10.1016/j.tifs.2019.07.051.

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Berven, L. A. "Potential effects of anti-nutritional factors in fortified nut- and seed-based beverages." Journal of Nutrition & Intermediary Metabolism 8 (June 2017): 100. http://dx.doi.org/10.1016/j.jnim.2017.04.149.

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Mehta, Bhawna, and Sudesh Jood. "Anti-nutritional factors and mineral content of different oat (Avena sativa L.) varieties." FOOD SCIENCE RESEARCH JOURNAL 9, no. 1 (April 15, 2018): 117–20. http://dx.doi.org/10.15740/has/fsrj/9.1/117-120.

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Nikmaram, Nooshin, Sze Ying Leong, Mohamed Koubaa, Zhenzhou Zhu, Francisco J. Barba, Ralf Greiner, Indrawati Oey, and Shahin Roohinejad. "Effect of extrusion on the anti-nutritional factors of food products: An overview." Food Control 79 (September 2017): 62–73. http://dx.doi.org/10.1016/j.foodcont.2017.03.027.

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Mohamed, Amal A., Mohamed Ahmed Matter, and Mohamed Ramadan Rady. "Assessment of some barley germplasms based on RAPD analysis and anti-nutritional factors." Journal of Crop Science and Biotechnology 13, no. 2 (June 2010): 61–68. http://dx.doi.org/10.1007/s12892-010-0010-2.

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Melini, Valentina, and Francesca Melini. "Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds." Foods 10, no. 2 (February 7, 2021): 351. http://dx.doi.org/10.3390/foods10020351.

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Quinoa (Chenopodium quinoa Willd.) has recently received increasing interest from both scientists and consumers due to its suitability in gluten-free diets, its sustainability, and its claimed superfood qualities. The aim of this paper is to systematically review up-to-date studies on quinoa functional components and anti-nutritional factors, in order to define a baseline for food scientists approaching the investigation of quinoa phytochemicals and providing evidence for the identification of healthier sustainable foods. State of the art evaluations of phytochemical contents in quinoa seeds were obtained. It emerged that phenolic compounds are the most investigated functional components, and spectrophotometric methods have been mostly applied, despite the fact that they do not provide information about single components. Saponins are the most studied among anti-nutritional factors. Betalains, tannins, and phytoecdysteroids have been poorly explored. Information on factors affecting the phytochemical content at harvesting, such as quinoa ecotypes, crop geographical location and growing conditions, are not always available. A comprehensive characterization, encompassing several classes of functional components and anti-nutritional factors, is mainly available for quinoa varieties from South America. However, defining a standard of quality for quinoa seeds is still challenging and requires a harmonization of the analytical approaches, among others.

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