[HTML][HTML] A review of the nutritional use of cowpea (Vigna unguiculata L. Walp) for human and animal diets
BK Abebe, MT Alemayehu - Journal of Agriculture and Food Research, 2022 - Elsevier
Abstract Cowpea (Vigna unguiculata L. Walp) is a popular legume crop farmed primarily in
Africa and used for human and livestock diets all over the world. Despite this, little study has …
Africa and used for human and livestock diets all over the world. Despite this, little study has …
Proteins from land plants–potential resources for human nutrition and food security
L Day - Trends in Food Science & Technology, 2013 - Elsevier
Increasing utilisation of plant protein is required to support the production of protein-rich
foods that can replace animal proteins in the human diet so as to reduce the strain that …
foods that can replace animal proteins in the human diet so as to reduce the strain that …
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) …
recommended the use of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) …
[HTML][HTML] Food-first approach to enhance the regulation of post-exercise skeletal muscle protein synthesis and remodeling
Protein recommendations are provided on a daily basis as defined by the recommended
dietary allowance (RDA) at 0.80 g protein/kg/day. However, meal-based, as opposed to …
dietary allowance (RDA) at 0.80 g protein/kg/day. However, meal-based, as opposed to …
[HTML][HTML] The nutritional quality of animal-alternative processed foods based on plant or microbial proteins and the role of the food matrix
J Lappi, P Silventoinen-Veijalainen, S Vanhatalo… - Trends in Food Science …, 2022 - Elsevier
Abstract Background Sustainable plant-, algal-, and fungal-based alternative foods are
required to feed the growing human population. The quality of such alternative foods …
required to feed the growing human population. The quality of such alternative foods …
Effect of processing on in vitro digestibility (IVPD) of food proteins
V Orlien, K Aalaei, MM Poojary… - Critical Reviews in …, 2023 - Taylor & Francis
Proteins are important macronutrients for the human body to grow and function throughout
life. Although proteins are found in most foods, their very dissimilar digestibility must be …
life. Although proteins are found in most foods, their very dissimilar digestibility must be …
Interactome of millet-based food matrices: A review
Millets are recently being recognized as emerging food ingredients with multifaceted
applications. Whole grain flours made from millets, exhibit diverse chemical compositions …
applications. Whole grain flours made from millets, exhibit diverse chemical compositions …
Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: a review
S Mitharwal, S Kumar, K Chauhan - Food Bioscience, 2021 - Elsevier
Millets are underutilized minor cereal crops which are consumed as staple food in
developing countries of Asia and Africa. Among the different kinds of millets available …
developing countries of Asia and Africa. Among the different kinds of millets available …
Modifying gut integrity and microbiome in children with severe acute malnutrition using legume-based feeds (MIMBLE): A pilot trial
N Calder, K Walsh, P Olupot-Olupot, T Ssenyondo… - Cell Reports …, 2021 - cell.com
Case fatality among African children with severe acute malnutrition remains high. We report
a 3-arm pilot trial in 58 Ugandan children, comparing feeds targeting disordered …
a 3-arm pilot trial in 58 Ugandan children, comparing feeds targeting disordered …
Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts
X Dong, X Li, C Zhang, J Wang, C Tang, H Sun, W Jia… - Food Chemistry, 2014 - Elsevier
To investigate the hot-pressure extraction of protein from chicken bone (CB), chicken bone
extracts (CBE) was prepared from CB by heating at 130±0.5° C for 120 min, followed by …
extracts (CBE) was prepared from CB by heating at 130±0.5° C for 120 min, followed by …