Background As minerals have diverse functionalities and potentials in the body's
metabolism and homeostasis, deficiency of these bioactive constituents can result in an …

Bioavailability is key to the effectiveness of functional foods. Among functional food
components minerals have a key function in their essential role for a healthy life …

Flavonoids are secondary metabolites that are present at high levels in most plant seeds
and grains. These compounds appear to play vital roles in defence against pathogens and …

Objective and design: Food grains such as green gram, chickpea and finger millet are often
subjected to traditional processing involving germination and fermentation. This study was …

This research analyzed the effect of processing (boiling and roasting) on the proximate,
antinutrient, and mineral composition of Vigna subterranea seeds. The proximate …

African yam bean (AYB) is an underutilised legume indigenous to West and East Africa with
nutritional content comparable to other commonly consumed legumes. The nutrient density …

The effects of period of fermentation on the chemical composition and selected functional
properties of millet (Pennisetum americanum) and Pigeon pea (Cajanus cajan) seed flours …

In many developing countries, staple diets are plant-based and consumption of animal
products is low. As a result, the intake and bioavailability of iron, zinc, and vitamin A are …

Garden cress seeds were undergone for different processing methods and analyzed for its
nutritional composition. Effect of processing on nutrient retention was evaluated to attain the …

The composition (proximate, amino acids, in vitro protein digestibility [IVPD]), antinutritional
factors (ANFs), functional properties, and antioxidant activity of fermented African yam bean …