2004. Determination of nutritional value of some legume and grasses. Pakistan Journal of Biological Sciences, 7:1750-1753.Tuna, C., L. Koskuntuna, nad F. Koc 2004. Determination of nutritional value of some legumes and grasses. Pakistan Jpurnal of Biological Sciences 7: 1750- 1753....
All about vegetable nutrition facts, vegetable nutrients, nutritional values of vegetables. Vegetable nutrition guide with a comparison of the calorie content, vitamins A, B1, B2, B3, B5, B6, C, E...
Legumes have a special importance in the human diet because they have two or three times more protein content than cereals16. Fabaceae members play a special role in the human diet, folk medicine, food and pharmaceutical industries, and animal health worldwide17. In addition, plants are importan...
The present study shows that protein concentrates obtained from fractionation of legumes forage with a screw press are good protein sources for swine. Legumes silages should be considered as an energy source rather than a protein source for pig feeding. The very low concentration of digestible amino...
P Siddhuraju,K Vijayakumari,K Janardhanan - 《International Journal of Food Sciences & Nutrition》 被引量: 33发表: 1995年 Characterization of Con C, a lectin from Canavalia cathartica Thouars seeds C. cathartica is a legume with high nutritional values and less antinutritional factors and the ...
Germination process is a conventional and inexpensive way to improve nutritional value of legumes. Mung bean sprout is one of the popular products. It is rich in p... A Shirvani,M Shahedi,SAH Goli 被引量: 2发表: 2017年 Germination: A Powerful Way to Improve the Nutritional, Functional, ...
Instead of iron fortification, the development of mainly vegetarian and other iron-enriched meat alternative products containing whole-grain cereals, legumes, and seeds was observed. Consideration of the iron loss or bioavailability for which iron fortification is effective in meat and meat products is...
The nutritional value of foods arranged in the nutrition table. All nutritional values ??in a table together and sort by product.
Overall, fermentation reduced the pH levels, enhanced oil and water absorption ability, and positively affected the nutritional value, digestibility, and storage quality of millet flour [15, 16]. Table 1 Nutritive values of Indian millets Full size table Additionally, fermented millet contained more...
All germplasms had higher grain weight, density, hydration, and swelling capacity than other common legumes. The dehulled samples contained 303.2-335.5 g(-1) protein and 46.1-53.5 g x kg(-1) lipid, and these values were higher than the respective whole seeds. The levels of macro- and ...