Plant food anti-nutritional factors and their reduction strategies: an overview

M Samtiya, RE Aluko, T Dhewa - Food Production, Processing and …, 2020 - Springer
Legumes and cereals contain high amounts of macronutrients and micronutrients but also
anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include …

Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review

MS Alam, J Kaur, H Khaira, K Gupta - Critical reviews in food …, 2016 - Taylor & Francis
Extrusion of foods is an emerging technology for the food industries to process and market a
large number of products of varying size, shape, texture, and taste. Extrusion cooking …

Use of legumes in extrusion cooking: A review

A Pasqualone, M Costantini, TE Coldea, C Summo - Foods, 2020 - mdpi.com
The traditional perception that legumes would not be suitable for extrusion cooking is now
completely outdated. In recent years, an increasing number of studies have been conducted …

The role of dietary phenolic compounds in protein digestion and processing technologies to improve their antinutritive properties

TD Cirkovic Velickovic… - … Reviews in Food …, 2018 - Wiley Online Library
Digestion is the key step for delivering nutrients and bioactive substances to the body. The
way different food components interact with each other and with digestive enzymes can …

Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality

GS Gilani, CW Xiao, KA Cockell - British Journal of Nutrition, 2012 - cambridge.org
Dietary antinutritional factors have been reported to adversely affect the digestibility of
protein, bioavailability of amino acids and protein quality of foods. Published data on these …

Saponins in pulses and their health promoting activities: A review

B Singh, JP Singh, N Singh, A Kaur - Food chemistry, 2017 - Elsevier
Saponins are a class of natural compounds present in pulses having surface active
properties. These compounds show variation in type, structure and composition of their …

Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

J Boye, R Wijesinha-Bettoni… - British Journal of Nutrition, 2012 - cambridge.org
In 1989 the Joint FAO/WHO Expert Consultation on Protein Quality Evaluation
recommended the use of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) …

Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

QQ Yang, RY Gan, YY Ge, D Zhang… - … Reviews in Food …, 2018 - Wiley Online Library
Common bean (Phaseolus vulgaris L.) is one of the most important grain legumes
worldwide. Polyphenols are the predominant bioactive components with multifold …

Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality

I Wainaina, E Wafula, D Sila… - … Reviews in Food …, 2021 - Wiley Online Library
Over the past years, the shift toward plant‐based foods has largely increased the global
awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) …

Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

M Montemurro, E Pontonio, M Gobbetti… - International Journal of …, 2019 - Elsevier
In recent years, recommendations on whole grains consumption have been added to the
overall dietary guidelines of many countries around the world. Despite the many benefits on …