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Regardless of the amaranth the levels of Zn and Na were relatively affected by processing methods The levels of Hg and Cd were relatively high in A hybridus regardless of the processing method Table 2 Minerals and heavy metals composition mg/Kg of two differently processed amaranths species Proximate Composition of Leafy Vegetables
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This research work is therefore designed to test the effect of different thermal processing methods on the proximate composition energy level mineral content and
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Mar 22 2022The effect of processing on the proximate composition anti nutrient levels and mineral contents of finger millet seed Eleusine coracana were analyzed Diets containing processed finger millet seed per 100g feed were fed to four different groups of weaner rabbit for 56days Animals fed diet containing unprocessed finger millet seed
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2 days agoThe values of processing factor for the processed vegetable samples are all less than one No significant enantioselectivity of mandipropamid was found in the vegetables during
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The combined effects of different processing methods on the proximate and mineral composition of pigeon pea flour samples were investigated The pigeon pea seeds were soaked control soaked and boiled soaked and fermented soaked boiled and fermented soaked and sprouted soaked sprouted and boiled soaked sprouted and fermented and soaked sprouted boiled and fermented
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Jun 9 2022The effect of different processing techniques dehulling splitting milling cooking extrusion germination or sprouting and fermentation on the composition and nutrient profile of lentils is discussed below and detailed results reported in the literature are summarized in Table 2
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methods and to respect the integrity of host plants these physiological mechanisms Annu Rev Entomol 261 281 Downloaded from must be identified and quantified in both pest targets and host plants Basic research on the combined or synergistic effects of two or more methods is also needed
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The effects of local processing techniques on the nutrients and anti nutrients content of bitter cassava were investigated Raw bitter cassava tubers were boiled to produce Rogo sundried to produce chips roasted to produce roasted chips fried to produce Kuese partially fermented and sun dried to produce Elubo fermented by submersion to produce Akpu and finally fermented by
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In the process of refining grain the bran is separated resulting in the loss of dietary fiber vitamins minerals lignans phytoestrogens phenolic compounds and phytic acid Thus refined grains are more concentrated in starch since most of the bran and some of the germ is removed in the refining process
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Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in depth demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics
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Jul 11 2022Effects of Processing Methods on the Bio Functional Properties of Physic Nut Jatropha Gossypiifolia Leaves ABSTRACT Jatropha gossypiifolia leaves were processed and fermented at room temperature at different time intervals The products were further analysed to determine the nutritional and anti nutritional components
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Processing of millets a central role in making them edible and digestible Pearl millet contains 300Kcal energy 9 13% protein 5 8% fat and 62 70% starch The energy density of pearl millet grain is relatively high compared to maize wheat or sorghum attributed to the presence of higher fat content It is also high in polyunsaturated fats and linolenic acid
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Mar 30 2021The objective of this work was to determine the effect of processing methods on proximate mineral composition phytochemical and anti nutrient of control boiled roasted and fermented samples of baobab seeds The result showed that the protein content of the seeds of different process ranged from % roasted to % control sample
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DOI /978 1 4615 4853 9 7 Abstract Processing including preparation makes food healthier safer tastier and more shelf stable While the benefits are numerous processing can also be detrimental affecting the nutritional quality of foods Blanching for example results in leaching losses of vitamins and minerals
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Effect of Processing Methods on Mineral Contents of Selected Lentils Lens Culinuris Varieties Derash and Alemaya Grown in Ethiopia Daniel Asfaw1 Asnake Fikre2 of Food Science and Nutrition Wollega University Crops Research Institute for Semi Arid Tropics Abstract Mineral contents of legumes showed significant reduction during the process of cooking due to
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Mineral bioavailability can be improved by processing methods that reduce phytic acid such as soaking fermenting cooking and nixtamalization Losses of micronutrients during processing can be mitigated by changes in methods of processing in addition to encouraging consumption of whole grain maize products over degermed refined products
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The levels of processing effect is the effect that different forms of encoding have on memory When information is encoded semantically through association with other information it is easier to recall at a later date than when information is encoded structurally or phonetically by the way it appears or sounds Why it happens
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Effect of milling on mineral and trace element organic and conventional retail vegetables after Effect of different processing methods Changes in food caused by deep fat frying A the content of protein is increased by CHANGES IN FOOD CAUSED BY DEEP FAT Effects of local processing methods The effect of cooking methods on
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The manufacturing process of black tea was as follows the tea leaves were withered at 28 °C for 12 16 h to reach 60% humidity After rolling and fermentation 28 °C for 5 6 h the leaves were dried at 80 °C for 1 2 h to obtain black tea with 6% moisture
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Effect of combined processing methods on the nutritional quality of bean flours Tannin content Soaking and sprouting followed by dehulling effectively reduced tannins and phytates to below detection Table 1 On the other hand beans that were similarly processed but not dehulled had high tannin and phytate levels
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Mineral processing also known as ore dressing mineral beneficiation or mineral engineering is defined as the science and art of separating valuable metallic and nonmetallic minerals from unusable gangues From Mineral Exploration Second Edition 2024 Download as PDF Set alert Mineral Processing
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Apr 5 2022Various cooking methods have an impact on nutrients have an impact on nutrients such as iron and ascorbic acid This experiment investigated the loss of iron and ascorbic acid vitamin C when vegetables were cooked using three different cooking methods steaming microwaving and boiling
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Fish has been widely used as an excellent source of animal protein and other nutrients It functions to prevent human beings from variety of diseases all over the world Through different processing methods it is possible to achieve the keeping of quality and securing fish availability round the year This paper reviews up to date research on effect of processing methods on nutritional and
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Nitrogen fertilizer application is conditioned closely by the amount of rainfall and its distribution The current study aims at studying the effect of nitrogen N application rate on grain yield GY grain protein content GPC and nitrogen use efficiency NUE of durum wheat under Algerian semiarid conditions Field trials were conducted during two contrasting and successive growing
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Effect of Traditional Processing Methods on the Cultivated Fish Species Egypt Part I Mineral and Heavy Metal Concentrations Biol Trace Elem Res 2024 May 200 5 2391 2405 doi /s12011 021 02840 w Epub 2024 Jul 22 Authors Mahmoud Mahrous M Abbas 1 Sabry M Shehata 2 Abdelrahman S Talab 3 Mohamed H Mohamed 2 Affiliations
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Fermentation resulted in a lower fiber content by % and the possible explanation is the enzymatic degradation of the crude fiber as a result of the enzymes excreted by the microorganisms involved in the fermentation process The high moisture content of fresh taro corms is a limitation of production and utilization of taro
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The aim of this study was to investigate the effects of various processing methods autoclaving boiling dehulling germinating and soaking on mineral contents of the two selected lentil varieties Alemaya and Derash The present study revealed that processing methods affect the mineral contents of lentils
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The present study was formulated to analyze the effect of common processing methods on proximate mineral and antinutrient content of lima bean The protein content in the present study enhanced from in raw to /1 00g on germination
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Blanching and soaking caused a significant p≤ decreased in the ash content while abrasions elevated its contents Also the various processing methods caused a significant reduction
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2 days agoPDF The study aimed to detect the content of mandipropamid enantiomers in unprocessed and processed tomato cucumber Chinese cabbage and Find read and cite all the research you
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