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Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents
Abstract The effects of soaking whole cereal (maize, millet, rice, sorghum) and legume seeds (mung bean, cowpea, soybean) on iron (Fe), zinc (Zn) and phytate (Phy) contents were investigated. In allExpand
Losses of nutrients and anti-nutritional factors during abrasive decortication of two pearl millet cultivars (Pennisetum glaucum)
Losses of nutrients such as starch, lipids, proteins, iron and zinc as well as phytase activity and of recognised anti-nutritional compounds (some insoluble fibres, iron-binding phenolic compoundsExpand
Changes in mineral absorption inhibitors consequent to fermentation of Ethiopian injera: implications for predicted iron bioavailability and bioaccessibility
Summary Possible changes in mineral bioavailability during processing of different types of injera sampled in Ethiopian households were assessed using different methods: phytic acid/mineral molarExpand
Changes in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortication
Traditional decortications of pearl millet and white sorghum by hand pounding or using a mechanical device were performed in Burkina Faso, and compared to abrasive decortication in the laboratory using the same kernel lots, with no significant differences observed. Expand
Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method
The macronutrient balance of MG-T and MG-CMI met the requirements for complementary foods but only the MG- CMI gruel had sufficient energy density, thanks to the incorporation of groundnut. Expand
Recipes and nutritional value of dishes prepared from green-leafy vegetables in an urban district of Antananarivo (Madagascar)
A positive correlation was found between the thermal treatment severity and the 13-cis-β-carotene amount in three dishes and the nutritional value was determined as well as the cook value. Expand
Lipid content and fatty acid composition in foods commonly consumed by nursing Congolese women: incidences on their essential fatty acid intakes and breast milk fatty acids.
The fat content and fatty acid (FA) composition of nearly 40 foods, currently consumed by 102 nursing Congolese mothers living in Brazzaville, were determined to assess their impact on mothers'Expand
Determination of expression and activity of genes involved in starch metabolism in Lactobacillus plantarum A6 during fermentation of a cereal-based gruel.
The dynamic detection of transcripts of gene during starch fermentation in pearl millet porridge suggests that the set of genes investigated was not expressed continuously but transiently, and may have helped increase the energy content of gruels through partial hydrolysis of starch. Expand
Contribution of Leafy Vegetable Sauces to Dietary Iron, Zinc, Vitamin A and Energy Requirements in Children and Their Mothers in Burkina Faso
Improved leafy vegetable (LV) sauces, with amaranth, sorrel, and Ceylon spinach/spider plant leaves were formulated from traditional recipes to assess their potential use for food-to-foodExpand
Fermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato flours.
The characteristics resulting from different combinations of gluten free starchy plants and amylolytic lactic acid bacteria (ALAB) offer opportunities to develop new functional fermented beverages, mainly for breadfruit and sweet potato, after further investigation of their formulation, sensory attributes, nutritional, and prebiotic characteristics. Expand