Research Keyword: proximate analysis

Antioxidant activity and phytochemical analysis of different varieties of barley (Hordeum vulgare L.) available in Pakistan

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Researchers analyzed five varieties of barley grown in Pakistan to determine their nutritional and health benefits. They found that all varieties contained beneficial compounds with antioxidant properties, with Jau-21 performing exceptionally well. These barley varieties are rich in protein, fiber, minerals, and compounds that may help protect against diseases like diabetes and heart disease, making them promising ingredients for developing healthy food products.

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Substrate composition effect on the nutritional quality of Pleurotus ostreatus (MK751847) fruiting body

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Researchers studied how different growing materials affect the nutritional value of oyster mushrooms. They found that mushrooms grown on palm oil waste mixed with wheat or rice bran had better nutritional quality than those grown on single materials. The best mushrooms for protein came from materials containing wheat bran, while fermented materials produced the most vitamins. This research shows how agricultural waste can be recycled into nutritious food.

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Impact of Packaging Variations on the Amino Acid Profile, Proximate Content, and Antinutritional Components of Tempeh from Jack Bean Sprouts

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This study examines how wrapping tempeh made from jack bean sprouts in different materials affects its nutritional value. Researchers tested three packaging types—plastic, banana leaves, and teak leaves—over various fermentation periods. Results show that teak leaf packaging at 48 hours of fermentation produces tempeh with the highest protein and amino acid content while reducing harmful compounds like hydrogen cyanide to safe levels.

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Ready-to-Use Supplementary-Food Biscuit Production with Low-Cost Ingredients for Malnourished Children in Sub-Saharan Africa

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Researchers developed affordable, protein-rich biscuits using simple, locally available ingredients like eggs, peanuts, and beans to help fight malnutrition in children across Africa. These biscuits can be made cheaply without requiring complex processing and remain safe to eat for over a month when stored at room temperature. A small handful of these biscuits daily can provide a significant portion of a child’s protein needs, making them a practical solution for communities with limited resources.

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Optimizing and Characterization of Soybean Oil Seed Cake Protein Hydrolysis: In Vitro Analysis

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Researchers successfully created a high-protein powder from soybean processing waste by breaking down proteins using special enzymes. The resulting powder contains 60% protein and shows promising health benefits including antioxidant properties and the ability to slow glucose absorption, making it potentially useful for managing diabetes and obesity. This converts a low-value agricultural byproduct into a valuable ingredient for food and pharmaceutical applications.

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