In this review we describe how carnivorous fishes respond to vegetable protein feedstuffs. The amino acid profiles of gluten and soy products are complementary with respect to amino acid profile, and hold promise for further development of processing to increase protein contents and improve nutritional qualities. Soybeans are rich in antinutritional factors that disturb the digestion and/or phy...

Iron deficiency remains a global health issue, and antinutritional factors, such as tannins, are often cited as contributors to the high prevalence of deficiency. Despite this, tannin-rich diets may have potential beneficial cardiovascular and cancer-fighting properties because of the antioxidant activity of tannins. Furthermore, epidemiologic studies and long-term trials involving participants...

Research has been on-going on many plant materials, especially those discarded as waste, to exploit their nutritional and antinutritional properties. This is as a result of the United Nations’ millennium development goal to eradicate extreme poverty and hunger. Avocado (Persea americana Mill) seeds are often discarded after taking the pulp of the fruit. This study is aimed at evaluating the eff...

Legume seeds contain 20-25% protein, which is 2-3 times higher than the content in cereals, and have therefore been considered as leading candidates for protein supply to malnourished areas of the world. Mung beans are a good source of energy, proteins, vitamins, minerals and dietary fiber. They are relatively inexpensive compared to meat foods and as they have high carbohydrate content. Mung b...

Cereals are grasses that produce edible starchy grains, many of which can be used in poultry diets as an energy source. Although the starch in corn is highly digestible, most of the other grains contain antinutritional factors that interfere with digestion and/or the absorption of nutrients. These antinutritional factors include the nonstarch polysaccharides, often referred to as NSPs. NSPs can...

In this study, radio frequency heat treatment at varying temperatures (50, 55, and 60°C) was applied to investigate its impact on the nutritional quality and protein solubility of corn. The nutritive value was measured in terms of crude protein content, in vitro protein digestibility, bioavailability of Fe and Ca, and antinutritional factors, tannins and total polyphenols contents. No significa...

Objectives: The species of the genus Averrhoaare well known for their economic as well as medicinal importance. Nutritional and anti-nutritional characterization of the two available species, A.bilimbi L. and A.carambola L. (sweet and sour) were carried out in the present study. Methods: Fruit quality was assessed at two maturity stages using ten nutritional parameters, five antinutritional par...