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Relevant bibliographies by topics / Antinutrient factor

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Academic literature on the topic 'Antinutrient factor'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Antinutrient factor"

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Yanuartono, Alfarisa Nururrozi, Soedarmanto Indarjulianto, Hary Purnamaningsih, and Slamet Raharjo. "Traditional methods of processing livestock feed to reduce antinutrient factor content: a brief review." Jurnal Ilmu Ternak Universitas Padjadjaran 19, no. 2 (2020): 13. http://dx.doi.org/10.24198/jit.v19i2.23974.

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Thuy, Tran Thi, Nguyen Thi Thu Hoai, and Tong Thi Mo. "Assessment of some nutrient contents and enzyme activity in early germinating bean of two soybean varieties (Glycine max) DT84 and DT2008." TAP CHI SINH HOC 40, no. 1 (2018): 76–83. http://dx.doi.org/10.15625/0866-7160/v40n1.10865.

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Soybeans have become widly important and popular due to a high demand of plant protein and fiber. Besides, grains of soybean contain abundance of vitamines, minerals and bioactive compounds such as isoflavone, gama- aminobutyric acid... However, some antinutrient compounds such as tripsin inhibitor and phytate are available in these grains. In this paper, nutrient compounds (protein, lipid, polysaccharide and dissolved minerals) and enzymes of early germinating seeds of soybean varieties (DT84 and DT2008) were evaluated and compared to those of non-germinating beans in order to determine a sui

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Ogundola, Adijat Funke, Callistus Bvenura, and Anthony Jide Afolayan. "Nutrient and Antinutrient Compositions and Heavy Metal Uptake and Accumulation inS. nigrumCultivated on Different Soil Types." Scientific World Journal 2018 (2018): 1–20. http://dx.doi.org/10.1155/2018/5703929.

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Solanum nigrumcultivated on different soil texture types, sandy clay loam, silty clay loam, clay loam, loam, and control soils, were evaluated for proximate compositions, antinutrients, vitamins, and mineral composition with plant age using standard analytical methods. Accumulation of trace elements using translocation factor was studied to determine their toxic levels in plant tissues. Data were analysed by ANOVA and results expressed as means and standard deviation. Ash content, crude fibre, protein, alkaloid, phytate, and saponin ranged between 11.4 and 12%, 19.24 and 19.95%, 34.23 and 38.9

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Anaemene, D. I., and G. T. Fadupin. "Effect of Fermentation, Germination and Combined Germination-Fermentation Processing Methods on the Nutrient and Anti-nutrient Contents of Quality Protein Maize (QPM) Seeds." Journal of Applied Sciences and Environmental Management 24, no. 9 (2020): 1625–30. http://dx.doi.org/10.4314/jasem.v24i9.21.

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Cereals remain the major components of traditional complementary foods but possess antinutritional factors in addition to nutrients. High antinutrient content have been linked to poor quality complementary foods and high level of undernutrition among children less than two years. Hence, this study examined the effect of fermentation, germination and combined germination-fermentation processing methods on the nutrient and antinutrient contents of Quality Protein Maize (QPM). Maize seeds were fermented and germinated for 72 hours. A batch of the germinated seeds was further fermented for 24 and

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Santosa, Budi, Eka Fitasari, and Gatut Suliana. "PRODUKSI PAKAN FUNGSIONAL MENGANDUNG TIGA SENYAWA BIOAKTIF DARI AMPAS TAHU DENGAN MENGGUNAKAN Mikroba Effective Microorganism-4 DAN Lactobacillus plantarum." BUANA SAINS 17, no. 1 (2017): 25. http://dx.doi.org/10.33366/bs.v17i1.575.

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Tofu waste is a waste product from tofu processing which is known as high protein sources. Its use as feed has a problem due to the antinutrient content and lower amino acids. Effective microorganism (EM4) is a mixture of some microbes that are used to improve the quality of feed. Lactobacillus plantarum is facultative bacteria heterofermentatif group that has a high ability to ferment carbohydrates. The purpose of this study was to determine the effectiveness of both of these bacteria to ferment tofu waste and its influence on the increase in the content of nutrients and amino acids. This stu

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Fukushima, Ayaka, Ishara Perera, Koki Hosoya, Tatsuki Akabane, and Naoki Hirotsu. "Genotypic Differences in the Effect of P Fertilization on Phytic Acid Content in Rice Grain." Plants 9, no. 2 (2020): 146. http://dx.doi.org/10.3390/plants9020146.

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Phytic acid (PA) prevents the absorption of minerals in the human intestine, and it is regarded as an antinutrient. Low PA rice is beneficial because of its higher Zn bioavailability and it is suggested that the gene expression level of myo-inositol 3-phosphate synthase 1 (INO1) in developing grain is a key factor to explain the genotypic difference in PA accumulation among natural variants of rice. P fertilization is also considered to affect the PA content, but it is not clear how it affects INO1 gene expression and the PA content in different genotypes. Here, we investigated the effect of P

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Kaur, Damanpreet, Kajal Dhawan, Prasad Rasane, et al. "Effect of Different Pre-Treatments on Antinutrients and Antioxidants of Rice Bean (Vigna umbellata)." Acta Universitatis Cibiniensis. Series E: Food Technology 24, no. 1 (2020): 25–38. http://dx.doi.org/10.2478/aucft-2020-0003.

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AbstractRice bean (Vigna umbellata) is a legume that belongs to Vigna genus. Native to Indo-Chinese region, it is considered to be an ‘under-utilized’ or ‘orphan’ crop. Rice bean is known to possess high nutritional potential and antioxidant activity. But the use of rice bean supplementation in routine diet is limited despite its high nutritional profile due to the presence of non-nutritional factors. Thus, various pre-treatments like soaking, germination, oven roasting, sand roasting, boiling and pressure cooking at different time and temperature were carried out to reduce the anti-nutritiona

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., E. A. Udensi, F. C. Ekwu ., and J. N. Isinguzo . "Antinutrient Factors of Vegetable Cowpea (Sesquipedalis) Seeds During Thermal Processing." Pakistan Journal of Nutrition 6, no. 2 (2007): 194–97. http://dx.doi.org/10.3923/pjn.2007.194.197.

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9

Martin-Cabrejas, Maria A., Rosa M. Esteban, Keith W. Waldron, et al. "Hard-to-cook phenomenon in beans: Changes in antinutrient factors and nitrogenous compounds during storage." Journal of the Science of Food and Agriculture 69, no. 4 (1995): 429–35. http://dx.doi.org/10.1002/jsfa.2740690405.

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Michaelsen, Kim F., Camilla Hoppe, Nanna Roos, et al. "Choice of Foods and Ingredients for Moderately Malnourished Children 6 Months to 5 Years of Age." Food and Nutrition Bulletin 30, no. 3_suppl3 (2009): S343—S404. http://dx.doi.org/10.1177/15648265090303s303.

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There is consensus on how to treat severe malnutrition, but there is no agreement on the most cost-effective way to treat infants and young children with moderate malnutrition who consume cereal-dominated diets. The aim of this review is to give an overview of the nutritional qualities of relevant foods and ingredients in relation to the nutritional needs of children with moderate malnutrition and to identify research needs. The following general aspects are covered: energy density, macronutrient content and quality, minerals and vitamins, bioactive substances, antinutritional factors, and foo

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Dissertations / Theses on the topic "Antinutrient factor"

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N'Dzondzi-Bokouango, Gabriel. "Étude de l'influence de la germination sur la composition physicochimique et la valeur nutritionnelle des graines de féverole." Nancy 1, 1986. http://www.theses.fr/1986NAN10304.

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Contribution à la valorisation des protéines de féveroles pour l'alimentation humaine et animale. Dans l'approche méthodologique, on détermine quelques caractéristiques physico-chimiques, et la valeur nutritionnelle des graines de féveroles par une étude de croissance et de bilan azote chez les rats. Les résultats montrent que la germination des graines de féveroles présente plus d'avantages que d'inconvénients : la germination élimine partiellement ou en totalité certains facteurs antinutritionnels, les facteurs antitrypsiques sont très peu modifiés pendant la germination des graines de féver

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"Antinutritional factors in modeling plant-based rainbow trout diets." Thesis, 2014. http://hdl.handle.net/10388/ETD-2014-02-1426.

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The effect of inclusion rate of pea meal (PM), pea protein concentrate (PPC), soybean meal (SBM), soy protein concentrate (SPC), canola meal (CM) and canola protein concentrate (CPC) in salmonid diets was determined through six corresponding meta-analyses of all data available in the literature for these six feed ingredients, which was followed by weighted regression analysis. Increasing dietary inclusion levels of SBM, SPC, CM and CPC reduced specific growth rate (SGR). Regression analysis determined all of these relationships to be linear declines in SGR (P < 0.05). Inclusion levels of PM or

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