The fermentation process decreased the concentration of some basic nutrients, mineral content, vitamins C and A, and phenols. Broccoli, peppers, and red …

This study aimed to evaluate the effects of processing methods on the content of biogenic amines in Zijuan tea by using derivatization and hot trichloroacetic acid extraction with HPLC-UV. The results showed that the most abundant biogenic amine in the original leaves was butylamine, followed by eth …

The low level of sodium in all the samples may be supplemented from other sources such as direct addition of salt in diets, which will increase calcium loss in urine if sodium intake is less than 2 g/day. ... Effect of processing methods on the mineral composition (mg/100 g) of Vitex doniana leaf and leaf extract. Treatment Sodium …

The study aimed to determine the effects of wet salting, dry salting, and smoking processing methods on the heavy metal and mineral concentrations in the cultivated fish species which collected ...

Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains ... sprouting + oil-frying showed significant level of increase of total free phenolics (9-27%) and tannins (12-28%), but diminishing effect on phytic acid and L-Dopa. Hence, among the presently employed treatments, sprouting ...

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...

Processing methods (fermenting,cooking, autoclaving and toasting) were adopted using the standard analytical techniques. The processing method showed deviation in nutrient content from the raw seeds.

This review discusses the effect of common processing techniques viz ordinary cooking, pressure-cooking, microwave cooking, germination and soaking on the …

ABSTRACT. Different processing methods could impact on the nutritional and anti-nutritional composition of edible insects. This study involved the analysis of nutrients and anti-nutrients in fresh and processed grasshopper (Ruspolia differens) and winged termites (Nasutitermes spp) in Kenya.Proximate analysis was done using AOAC …

However, soaking following cooking methods had different effects on the levels of antinutrients. In vitro protein digestibilty of raw green and white faba bean seeds was improved by all processing methods; soaking-dehulling following autoclaving was the most effective for improving IVPD.

The processing of food is a common method that converts raw materials into edible items that are safer, simpler to prepare and frequently more appealing to customers this change however has ...

Previous studies have shown that processing is able to decrease the concentrations of heavy metals in foods. This study investigated the effectiveness of home processing methods (boiling, frying and roasting) in significantly reducing the levels of heavy metal contaminants in food crops grown in and around two main mining centers in …

Studies have shown an association between individual mineral intake and blood Hcy levels. The effect of mixed minerals' intake on blood Hcy levels is unknown. Methods: Data were obtained from the baseline survey data of the Shanghai Suburban Adult Cohort and Biobank(SSACB) in 2016. A total of 38273 participants aged 20-74 …

DOI: 10.5601/JELEM.2015.20.3.890 Corpus ID: 100288828; Effects of processing methods on the content of minerals in fish products @article{PolakJuszczak2012EffectsOP, title={Effects of processing methods on the content of minerals in fish products}, author={Lucyna Polak-Juszczak}, journal={Journal …

4. EFFECT OF PROCESSING ON MINERALS Minerals, unlike vitamins, are not destroyed by heat, light, oxidizing agents or pH. However, minerals can either be removed from …

The processing methods resulted in significant increased (p<0.05) in crude protein. Fermentation had no significant (p˃0.05) effect on crude fat content while

DOI: 10.1016/S0168-1605(00)00321-4 Corpus ID: 4159148; The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures.

The goal of the current study was to determine the mineral content of different fruit varieties (Na, K, Ca, P, Mg, Fe, Zn, and Cu), as well as the effects of various processing …

thermal processing and the pH of the medium in which the pre-treatment is carried out [7]. This study was carried out to evaluate the effect of domestic processing methods (Blanching in boiled water, steaming and microwaving) on the chemical composition, minerals, colour, and organoleptic properties of both broccoli and cauliflower. 2.

The objective of this review paper is to discuss the impact of food processing methods on nutritional value of vitamins and minerals and to focus on the …

This study was carried out to evaluate the proximate composition and functional properties of sorghum and pigeon pea composite flours and the sensory properties of gruel prepared from the blends.

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.

Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize Curr Res Food Sci. 2021 Mar 28 ... To evaluate the effect of processing kernel-zinc maize varieties on zinc retention, varieties were grouped in zinc biofortified maize (ZBM) and non-ZBM. Iron, zinc, phytic acid ...

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 production ...

The study aimed to determine the effects of wet salting, dry salting, and smoking processing methods on the heavy metal and mineral concentrations in the cultivated fish species which collected from private fish farms at Kafr El-Sheikh Governorate, Egypt, during winter, 2017. The impacts of fish pro …

The effects of various domestic processing methods such as soaking, cooking and autoclaving on the levels of certain antinutritional factors and in vitro protein digestibility of seeds of Bauhinia purpurea L., an underutilised legume collected from South India, were investigated. The raw seeds were found to contain antinutritional factors like …

Boiling caused significantly reduction of the ARA content but microwave cooking lead to an increase while baking and frying had no significant effect. None of cooking methods had a significant effect on n-6, except frying which increased it. The results are in accordance with the reports of other researchers.

Objectives: This work determined the effect of processing methods on the proximate composition of African yam bean (Sphenostylis stenocarpa) flour and the sensory properties of its gruels.

In the present study, the effect of various processing methods on the levels of antinutritional compounds and in vitro protein digestibility (IVPD) of seeds of a potential South Indian under ...

They may provide significant amounts of vitamins and minerals such as β-carotene, folic acid, iron, calcium, and zinc to meet daily diets (Abukutsa-Onyango, 2010;Gogo et al., 2016).