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effect of processing methods on the level of minerals in vege les
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(PDF) Effects of processing methods on the levels of some
This report highlights the processing effects of soaking and hydrothermal techniques on some underutilised hard-to-cook legume crops and the importance of tannin in legume nutrition.
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Effect of different cooking methods on the content of …
This study evaluated the effect of different cooking methods including blanching, boiling, microwaving and steaming on the content of vitamins in vegetables. …
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Effect of Different Cooking Methods on the Content of …
Vitamin C determination: Vitamin C test was done using iodine titration method; the level of Vitamin C was calculated by total number of Iodine (mL×0:01 N)×(0.88 mg ascorbic acid). Mineral analyses: For mineral analyses, the sample were digested in HNO 3 /HClO 4. The elements of iron (Fe), Magnesium (Mg) and zink (Zn) were measured by atomic ...
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Effect of processing methods on the nutritional content of …
The study assessed changes in nutritional content of some commonly consumed traditional vegetables subjected to postharvest processes. Amaranth (Amaranthus cruentus L.), black nightshade (Solanum scabrum Mill.) and jute mallow (Corchorus olitorius L.) leaves used as vegetables were subjected to blanching, boiling …
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Determining the effect of different cooking methods on the …
Introduction. Fish is one of the most complete foods and provides nutrient quality and quantity; an average 100 g portion provides more than 50% of the recommended daily protein intake, between 10% and 20% of minerals, variable quantities of water-soluble vitamins, and an important percentage of liposoluble vitamins A, D, and E [].A number of …
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effect of processing methods on the level of minerals in vege …
Effect of different processing methods on proximate, mineral and ...The present study was formulated to analyze the effect of common processing methods on proximate, …
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Effects of Pre-processing Methods of Pili Nuts …
Pre-processing of nuts such as soaking in brine or activation and germination enhances their nutritional quality; however, no scientific substantiation is available to support this claim. Thus, the present study aimed to determine the effects of pre-processing techniques and assess their effects on the nutritional, mineral bioavailability, and
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Effect of Processing Methods on Antinutritional Factors …
The purpose of this study was to assess how different processing techniques affected mineral compositions, antinutritional factors, and their interactions in red, white, and black kidney beans consumed in Ethiopia. Mineral contents were found to be 41–44, 58–78, and 112–126 mg Ca/100 g in the raw, soaked, and cooked samples, respectively.
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Nutrient profile and effect of processing methods on the …
The effect of different processing techniques (dehulling, splitting, milling, cooking, extrusion, germination or sprouting, and fermentation) on the composition and …
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Effect of Traditional Processing Methods on the Cultivated …
The study aimed to determine the effects of wet salting, dry salting, and smoking processing methods on the heavy metal and mineral concentrations in the cultivated fish species which collected from private fish farms at Kafr El-Sheikh Governorate, Egypt, during winter, 2017. The impacts of fish processing on mineral contents of the …
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Effect of pre-treatment and drying methods on the content …
The aim of the study was to evaluate the effect of blanching, drying methods (air-drying, freeze-drying), the time and temperature of storage on the content …
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The Effects of Different Processing Methods on the Levels …
This study aimed to evaluate the effects of processing methods on the content of biogenic amines in Zijuan tea by using derivatization and hot trichloroacetic acid extraction with HPLC-UV. The results showed that the most abundant biogenic amine in the original leaves was butylamine, followed by ethylamine, methylamine, 1,7 …
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Antioxidants Properties and Effect of Processing Methods …
Extensive research has proven that fruits and vegetables contribute significantly to the body supply of bioactive compounds due to their antioxidant activity to protect organisms against harmful effects of oxygen radicals. A special case is the legumes that are also rich source of proteins, dietary fiber, micronutrients, and bioactive …
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The effect of cooking methods on mineral and vitamin contents of
Proximate composition, mineral and vitamin contents (A, E, B 1, B 2, niacin and B 6) were investigated in cooked African catfish. Different cooking treatments were used (baking, grilling, microwaving and frying). The protein and ash contents increased in all cooked fish. The fat content increased only in fried fillets.
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Effect of different processing methods on proximate, mineral …
Effect of common processing methods on macronutrient composition (g/100g) of lima bean seeds Per cent change in proximate composition between raw and processed lima bean seeds
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The effect of processing and preservation methods on the oxalate levels
Freezing alone to a leaching effect of cooking process, releasing (for 4 weeks) reduces the level of oxalate by as more oxalate from the leaves. The deviation much as 73.5% in Amaranthus. Two weeks of from this general trend shown by Vernonia freezing produced a 33.3% increase in the amygdalina stresses two important points.
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A Review on Minimal Processing of Fruits and Vegetables
Peter Ragaert. The quality and safety of minimally processed fruits and vegetables is determined by two different types of processes: (1) physiological processes such as respiration, ethylene ...
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Effects of Different Processing Methods on the
The effects on the levels of minerals present were significant (p<0.05), with increased levels of calcium and zinc in the fried dough and increased levels of iron in the cooked dough.
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(PDF) EFFECT OF TRADITIONAL PROCESSING METHODS ON PROXIMATE, MINERAL
B Department of Food Technology, Moshood Abiola polytechnic, P.M.B 211, Ogun State, Nigeria ABSTRACT In order to determine the best and cheapest method of processing that will minimize nutrient loss and preserve the sensory characteristics; the effect of different processing methods on the proximate; mineral composition and sensory …
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Effects of processing methods on nutritional composition …
We examined the effects of different processing methods on the nutritional composition and antioxidant activity of mealworms. After processing with nine methods, we calculated the contents of protein, fat, ash, carbohydrate, minerals (P, Ca, K, Fe, Na), vitamin B group (B 1, B 2, B 3), moisture, and calories.When processed …
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Effect of Traditional Processing Methods on the Cultivated …
The impacts of fish processing on mineral contents of the raw and processed fish were significantly different (P ≤ 0.05). The maximum level of metals in the raw and processed fish samples (wet salted, dry salted, and smoked fish) were recorded for iron ion and the minimum level determined for cadmium ion.
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Effect of soaking and hydrothermal processing methods on the levels …
The effects of various domestic processing methods such as soaking, cooking and autoclaving on the levels of certain antinutritional factors and in vitro protein digestibility of seeds of Bauhinia purpurea L., an underutilised legume collected from South India, were investigated. The raw seeds were found to contain antinutritional factors like …
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Effect of Processing Methods on Antinutritional Factors …
The purpose of this study was to assess how different processing techniques affected mineral compositions, antinutritional factors, and their interactions in red, white, and …
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(PDF) Effect of Traditional Processing Methods on the
The study aimed to determine the effects of wet salting, dry salting, and smoking processing methods on the heavy metal and mineral concentrations in the cultivated fish species which collected ...
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The Effect of Different Processing Methods on the Behavior of Minerals …
The goal of the current study was to determine the mineral content of various fruit varieties (Na, K, Ca, P, Mg, Fe, Zn, and Cu), as well as the effects of various processing methods (such as ...
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The effects of processing methods on the levels of lysine, …
Semantic Scholar extracted view of "The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures." ... had a great potential for reduction of phytic acid in cereal-based food thereby leading to bioavailability of minerals and proteins. Expand. 8. Highly Influenced ...
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Effects of different cooking techniques on bioactive
In this review, the available literature revealed that steaming is safer way of cooking in terms of retention of bioactive contents of vegetables as compared to boiling, frying, and microwaving. The boiling method has a very adverse effect on bioactive contents, especially on ascorbic acid contents. Microwaving and frying have moderate …
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Effect of processing method on proximate, minerals
The effect of the processing methods reduces the anti-nutrient factors in the seeds, thus, makes the baobab seeds a safe food to consume. Anti-nutrients are substances to which we are exposed to ...
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Effect of pre-treatment and drying methods on the content of minerals …
Effect of blanching on the level of minerals and vitamins in kale leaves. Dark green vegetables, including kale, are a good source of minerals (Dias 2019).Kale added to a cereal-based diet enhances the intake of essential minerals to combat micronutrient malnutrition (Migliozzi et al. 2015).The present study revealed that the …
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Impact of processing on mineral bioaccessibility/bioavailability
The application of thermal processing to vegetable foods has different effects upon mineral bioaccessibility, with an overall increase in Ca and Fe and a decrease in Se. In turn, there is a general positive impact upon mineral bioaccessibility in animal foods when conventional thermal processing is used with shorter times and lower …
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Effect of Processing Methods and Blending Cereal and …
Effect of Main Factors of Blending Ratio and content in the blend was high, while the lowest value Processing Condition on Mineral Contents of (14.70 mg/100 g) was recorded for B1 of unprocessed Weaning Food control flour (i.e., where teff content in the blend was Processing condition and blending ratio had a low).
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Effects of different cooking techniques on bioactive
During domestic cooking leafy vegetables are generally processed through thermal treatment such as boiling, steaming, frying, and microwaving. However, it is still …
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Effect of cooking methods on mineral and anti nutrient composition …
However, some studies have revealed that processing methods lead to the leaching down of mineral contents in water during processing which results in the presence of low levels of the mineral ...
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(PDF) EFFECT OF VARIOUS PROCESSING METHODS ON THE MINERAL …
In the present investigation the processing methods showed beneficial effect on enhancing the bioavailability of metal micronutrients in grass pea. Firstly to determine the levels of ph ytic
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(PDF) Effects of Processing Methods on Some
The effects of extrusion cooking, roasting, aqueous and alkaline thermal process on the reduction of the levels of some phytochemicals in the seeds of white lupin (Lupinus albus L.) were studied.
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Effects of combined traditional processing methods on the …
The weight of the bean samples increased during soaking (Fig. 1) and as the soaking time increased from 6 to 12 h after which the weight only increased slightly. Figure 1. Percentage weight gain of beans over a 48 h soaking period. The beans selected for subsequent processing (sprouting) were those soaked for 12 h.
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Effect of combined processing methods on the proximate and mineral
The combined effects o f different processing methods on the proximate and mineral composition of pigeon pea flour samples were investigated. The p igeon p ea seeds were soaked (control), soaked ...
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ReviewImpact of processing on bioavailability examples of …
State of the art. The study of processing impact on the fate of minerals is modelled after the analysis of vitamin or macronutrient loss during processing. Since ash values (determined before and after processing) do not drastically change, …
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The Effect of Different Processing Methods on the …
All fig products have the greatest levels of most tested minerals, compared to other processed fruit products, particularly P and Fe. In turn, orange products supply higher quantities of Ca.