![](images/graphics/blank.gif)
Good source of protein
-
Portulaca oleracea (Portulacaceae family) is listed in the World Health Organization as one of the most used medicinal plants. It has been described as a “power food” of future because of its high nutritive and its anti-oxidant properties. Purslane, has high content of protein, ash and fiber and is a good source of minerals.
9p
viisac
23-09-2023
3
1
Download
-
Rat meat is a good source of protein and it is traded and consumed in different parts of the world. The bacteriological quality with regards to the occurrence of Salmonella spp. and Escherichia coli (E. coli) O157:H7 in smoked rat meat sold in different parts of Zaria, Nigeria was determined in other to ascertain its safety for human consumption.
9p
viisac
23-09-2023
3
1
Download
-
Among legumes, common bean plays significant role in the diet of Cameroonians. It is a good source of protein, fiber and micronutrients. However, bean contains substantial amount of antinutrients, which limit their utilization. This work evaluates the effect of different processing methods on the macronutrients, micronutrients and antinutrients contents in two bean cultivars (Phaseolus vulgaris L.).
9p
viisac
23-09-2023
6
1
Download
-
The sailfish trimmings protein hydrolysates were found to have high nutritional value and good functional properties. The study results suggested that protein hydrolysates from sailfish trimmings could be used as a protein source in food systems and were a promising potential food ingredient.
11p
viblackwidow
07-04-2023
4
3
Download
-
Marine endophytic fungi (MEF) are good sources of structurally unique and biologically active secondary metabolites. Due to the increase in antimicrobial resistance, the secondary metabolites from MEF ought to be fully explored to identify candidates which could serve as lead compounds for novel drug development.
17p
vijeeni2711
24-07-2021
7
0
Download
-
In this review, the effects of milk fortification with various food components on physicochemical as well on sensorial properties of yogurt products are studied and described. The fortification described under the types of food components like carbohydrates, proteins, dietary fibres, minerals and vitamins.
21p
trinhthamhodang11
27-04-2021
22
2
Download
-
Mango (Mangifera indica L.) is important commercial fruits of India. It is liked by people due to its high palatability, excellent taste and exemplary nutritive value. Mango pulp is rich is carbohydrates, minerals, vitamin C, starch, pectin, carotenoids, but lacks in protein, fat and some essential amino acids. But pulses are good sources of important dietary nutrients, proteins, minerals and vitamins. The present study was carried out to develop soy flour incorporated mango bars from two mango varieties namely Neelum and Totapuri (Bangalora) with pretreated soy flour.
4p
chauchaungayxua11
23-03-2021
16
2
Download
-
The present investigation was undertaken to explore the potentiality of maize and chickpea for the development of extruded products as there is an increasing consumer demand for more nutritious snacks. Maize and chickpea are good source protein and crude fiber.
7p
cothumenhmong9
04-01-2021
8
2
Download
-
Black gram is a major pulse crop and a good source of proteins and minerals. Genotypic correlation and path coefficient analysis were used to determine the effect of various traits as components of seed yield in fifty black gram genotypes. Genotypic correlations were recorded higher as compared to corresponding phenotypic correlations for majority of the traits under study indicating that there was an inherent association between these characters at genotypic level.
7p
trinhthamhodang1216
19-11-2020
11
2
Download
-
Gluten free food products are important dietary supplements for persons suffering from celiac disease. Although cakes are high calorie foods, they are low in protein. Hence it was envisaged to develop high protein gluten free cake suitable for celiac patients and also for the general population as a good source of protein. The objective of this study was to develop gluten free cake mix using dehulled chickpea flour (50 to 80 g/100g), barnyard millet flour (0 to 30 g/100g) and corn flour (20 to 30 g/100g) by response surface methodology.
12p
nguathienthan8
20-10-2020
11
2
Download
-
Fruit juices are good sources of vitamins and minerals and are associated with many health benefits. The major component of the fruit juice is water. The other most common constituent is carbohydrates which comprise sucrose, fructose, glucose and sorbitol. Also, limited amount of protein and minerals are found in fruit juices.
13p
trinhthamhodang1215
23-09-2020
6
2
Download
-
Rice is the major food of more than 3 billion people representing the major carbohydrate and even protein source not only in South East Asia but also in some part of Africa .During the thousands of years since its domestication, Asia rice has been cultivated under significantly diverse agro-ecosystems to meet different human demands. As a consequence, many rice varieties with different characteristics have arisen under natural and human selection. In bastar plateau regions several land races of red rice are available which is having good yield potential.
7p
caygaocaolon7
18-09-2020
17
1
Download
-
In present investigation attempts have been made to develop nutrient rich vermicelli by addition of wheat and malted ragi flour in different proportions (90:10 80:20, 70:30, 60:40 and 50:50) for optimization of ratio for production of better quality vermicelli. It was observed that among all the formulations tried, vermicelli sample prepared with 70:30 (wheat: malted ragi flour) combination had similar sensory score as that of control.
9p
kethamoi6
29-06-2020
10
2
Download
-
The global food and nutritional security of growing population is a great challenge. Mushrooms provide a rich addition to the diet in the form of protein (12-35%), carbohydrates (26-82%), valuable salts, minerals and phenols. They are also good source of vitamins especially those of B complex group but are relatively poor in fat soluble vitamins, A, D, E and K. Among B complex vitamins, mushrooms are especially rich in thiamine (B1), riboflavin (B2), niacin and biotin. The present investigation is biochemical analysis through the modified methods in milky mushroom strains.
4p
nguaconbaynhay6
24-06-2020
12
0
Download
-
Mushrooms are considered to be next generation health food as they are low in fat, have no cholesterol, high in protein with good biological value. Many of the micro nutrient deficiencies have been solved by various fortification strategies. Among alternate or other novel sources of proteins to bridge the protein gap in the food articles, mushroom offers themselves as a potent source of protein. The proteins of mushroom are of high quality and rich in various essential amino acids.
7p
cothumenhmong5
17-05-2020
13
3
Download
-
Cowpea (Vigna unguiculata L.) is the most important grain legume crop grown in tropical and subtropical regions of the world. In India cowpea is grown as sole, mix-crop, intercrop systems. Cowpea is however, the only pulse suited to both arid and semi-arid regions and adapted better than any other pulses in high rainfall regions. As a good source of proteins, calcium and iron, it is recognized for many routine uses of food, feed, forage, fodder, vegetable and a number of dishes prepared from its grains.
16p
chauchaungayxua5
05-05-2020
11
2
Download
-
Sorghum [Sorghum bicolor (L). Moench] is the crop for human and animal consumption. Sorghum is produced in areas that are too hot, a minimum average temperature of 25°C is necessary to ensure maximum grain production. Sorghum [Sorghum bicolor (L). Moench] is the crop for human and animal consumption. Sorghum’s high-energy content and ready supply of B-complex vitamins are a perfect combination for energy utilization. Depending upon the variety, sorghum provides good to excellent sources of phytochemicals such as phenolic acids, anthocyanins, phytosterols and policosanols etc.
8p
kequaidan4
05-05-2020
19
2
Download
-
Sorghum commonly is eaten with the hull (the outer layer of the grain), which retains the majority of the nutrients. Sorghum has excellent chemical and physical properties, which make it a grain of good quality for processing different types of products. The nutrient composition of sorghum grain indicates that it is a good source of carbohydrates, fibre, protein, vitamins and minerals. Sorghum contains about 70 per cent starch, so is a good energy source.
9p
kequaidan4
05-05-2020
13
2
Download
-
Microalgae have been recognized as a good food source of natural biologically active ingredients. Among them, the green microalga Euglena is a very promising food and nutritional supplements, providing high value-added poly-unsaturated fatty acids, paramylon and proteins.
8p
viuchiha2711
21-04-2020
10
0
Download
-
Blackgram (Vigna mungo (L.) Hepper) (2n=22) is one of the most highly valuable pulse crop, cultivated in almost all parts of India. It is a good source of easily digestible proteins, carbohydrates and other nutritional factors. Besidesvarious biotic and abiotic constraints, viral diseases mostly yellow mosaic disease is the prime threat for extensive economic losses in areas of production.
8p
kethamoi4
16-04-2020
14
1
Download
CHỦ ĐỀ BẠN MUỐN TÌM
![](images/graphics/blank.gif)