Nutritional Value of Grain-Based Foods
نویسندگان
چکیده
منابع مشابه
Nutritional value of grain legumes for ruminants.
C O N T E N T S I N T R O D U C T I O N . . COMPOSITION O F G R A I N L E G U M E S . D I G E S T I O N O F G R A I N L E G U M E C O M P O N E N T S . . S T U D I E S W I T H S Y N T H E T I C F I B R E B A G S I N C U B A T E D I N T H E R U M E N . . S T U D I E S E X A M I N I N G T H E F L O W O F D I G E S T A T O T H E S M A L L I N T E S T I N E . F E R M E N T A T I O N I N T H E R U M...
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The present study describes the radiation-induced effects on nutritional quality and on anti-nutritional factors of sorghum grain: effects of electron beam (ER) and gamma irradiation (GR) at doses of 10, 20 and 30 kGy and infrared irradiation (IR) at 60, 90 and 120 s on the chemical composition, mineral content and bioavailability, in vitro protein and starch digestibility, total phenolic compo...
متن کاملChildren's acceptance, nutritional, and instrumental evaluations of whole grain and soluble fiber enriched foods.
The Dietary Guidelines for Americans 2005 report recommends 3 or more daily ounce-equivalents of whole grains (WG), and the FDA suggests consumption of 25 g of total dietary fiber (TDF) and 6 g of soluble fiber (SF) for a 2000-calorie diet. Efforts to increase the consumption of WG and SF among elementary school-aged children are needed. The objectives of this study were to examine the consumpt...
متن کاملNutritional Quality of Fermented Foods
A great number of fermented foods primarily" derived from plant materials have been an indispensable dietary element in many parts of the world. In the Far East where fermented foods have a long and strong tradition, these foods are uniquely made from soybeans and molds. The fermentation, however, may have a substrate consisting of both soybeans and cereals and an inoculum consisting of yeasts,...
متن کاملNutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation.
BACKGROUND Although kissra and hulu-mur are well known millet-based foods in Sudan, the effect of fer- mentation and methods of preparation on their chemical compositions has not been thoroughly investigated. The aim of this study was to investigate the method of preparation and the composition of kisra, and hulu-mur. METHODS The effect of fermentation and method of preparation on the composi...
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ژورنال
عنوان ژورنال: Foods
سال: 2020
ISSN: 2304-8158
DOI: 10.3390/foods9040504