Journal ArticleDOI
Effects of cooking on the nutrient and antinutrient contents of yam tubers (Dioscorea alata and Dioscorea esculenta)
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TLDR
In this article, the effects of three methods of cooking, namely boiling, steaming and baking, on the nutrient and antinutrient contents of tubers of Dioscorea alata and D. esculenta were investigated.About:
This article is published in Food Chemistry.The article was published on 1992-01-01. It has received 44 citations till now. The article focuses on the topics: Steaming & Antinutrient.read more
Citations
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Journal ArticleDOI
Oxalate content of foods and its effect on humans
SC Noonan,Geoffrey P. Savage +1 more
TL;DR: In humans, diets low in calcium and high in oxalates are not recommended but the occasional consumption of high oxalate foods as part of a nuritious diet does not pose any particular problem.
Journal ArticleDOI
Total and soluble oxalate contents in Thai vegetables, cereal grains and legume seeds and their changes after cooking
Kunchit Judprasong,Somsri Charoenkiatkul,Pongtorn Sungpuag,Kriengkrai Vasanachitt,Yupaporn Nakjamanong +4 more
TL;DR: In this paper, a study was conducted to determine soluble and total oxalate contents in common vegetables, cereal grains and legume seeds and the effect of household cooking on these substances.
Journal ArticleDOI
Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food
TL;DR: Blends of yam, rice and corn flour were processed in a twin-screw extruder and gave an optimized product of high desirability with optimum responses of 3.29 expansion ratio, 5.64 g/g dry solid water absorption index, 30 % water solubility index and 3.86 N hardness.
Journal ArticleDOI
Cooking effects on oxalate, phytate, trypsin and α-amylase inhibitors of wild yam tubers of Nepal
Megh Raj Bhandari,Jun Kawabata +1 more
TL;DR: In this article, the effect of domestic cooking methods on antinutrients, such as oxalate (Ox), phytate (Phy), trypsin inhibitor activity (TIA) and α-amylase enzyme inhibitor activity(AIA), contents in wild yams (Dioscorea spp.) are investigated.
Journal ArticleDOI
Chemoprevention of Azoxymethane/Dextran Sodium Sulfate–Induced Mouse Colon Carcinogenesis by Freeze-Dried Yam Sanyaku and Its Constituent Diosgenin
Noriyuki Miyoshi,Tomoki Nagasawa,Ryota Mabuchi,Yumiko Yasui,Keiji Wakabayashi,Takuji Tanaka,Hiroshi Ohshima +6 more
TL;DR: The results imply that the Chinese medicine sanyaku and the tubers of various yams containing diosgenin as food could be ingested to prevent colon carcinogenesis in humans.
References
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Journal ArticleDOI
Colorimetric Method for Determination of Sugars and Related Substances
TL;DR: In this article, a method was developed to determine submicro amounts of sugars and related substances using a phenol-sulfuric acid reaction, which is useful for the determination of the composition of polysaccharides and their methyl derivatives.
Book ChapterDOI
Phytates in Legumes and Cereals
TL;DR: This chapter discusses that the knowledge of phytic acid had its beginning in the discovery by Hartig, who isolated small particles or grains from the seeds of various plants, and the correlation of phytate with the cooking quality of peas was first suggested by Mattson.
Journal Article
A method for phytic acid determination in wheat and wheat fractions.
E.L. Wheeler,R.E. Ferrel +1 more
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