Sattu is a traditional Indian food product made of chickpea with tremendous nutritional benefits. However, the processing sattu has not been thoroughly explored which an impediment to industrial applications involving development sattu-based products. These products carry immense benefits for consumers and widespread popularity; it essential that roasting further be investigated improving prope...

Dry lentils seeds are a good source of high quality protein, vitamins, and a balanced range of minerals. They are also an excellent source of complex carbohydrates and dietary fibres [1]. Lentil seeds, which are highly accepted in most parts of the world, provide one of the best means of fighting malnutrition among people in developing countries [2]. In several countries, reduction in the consu...

The aim of this study was to compare the effects of various processing treatments (soaking, pressure cooking and germination) on two newly developed cultivars of each green gram (Vigna radiata (L.) Wilezek) and black gram (Vigna mungo (L.) Hepper). The present study revealed higher nutrient content in black gram than in green gram. The antinutritional factors were found to be higher in black gr...

Physicochemical properties ofgari analog produced from coprocessing of Cassava (Manihot esculenta Crantz) and Cocoyam (Colocasia esculenta) were investigated. Cassava tuber and cocoyam were coprocessed at different percentages before frying separately. Proximate composition, mineral content, antinutritional factors, and sensory evaluation of various samples were determined. The results showed t...

The production of animal largely depends on supplying of quality feed and proteinaceous supplement to the animals. Jatropha plant can grow in the barren lands, and are used as a source of biodiesel. Besides, the plant may act as a rich proteinaceous source. However, the antinutritional factors present in the seed and seed oil of the plant may hamper the availability and beneficial use of the pl...

The effects of some domestic traditional processes, such as dehulling, soaking, germination, boiling, autoclaving and microwave cooking, on the nutritional composition and antinutritional factors of mung bean seeds were studied. Germination and cooking processes caused significant (p < 0:05) decreases in fat, carbohydrate fractions, antinutritional factors and total ash contents. All processes ...

Forty eight pigs were reared in outdoor pens (1.2 ha of land surface) from 80 to 180 kg of live weight. Two isoenergetic (ME = 14.6 MJ/kg DM) and isonitrogenous (CP=17.0% DM) feeds were compared; the first feed contained 10% of toasted full-fat soybean of conventional cultivars (TS), in the second one the toasted soybean was replaced by raw full-fat soybean low in antinutritional factors (RS). ...

Vegetable protein meals are heated during processing to remove antinutritional factors. For example, soybean meal contains protease inhibitors that reduce protein digestibility, lectins that cause lesions in the gut wall and goitrogens that influence the function of thyroxin. Canola meal can contain glucosinolates, which along with the enzyme myrosinase can produce compounds that irritate the g...