| 000 | 02228nab a22003137a 4500 | ||
|---|---|---|---|
| 001 | 64476 | ||
| 003 | MX-TxCIM | ||
| 005 | 20211101204112.0 | ||
| 008 | 200602s2020 xxk|||p|op||| 00| 0 eng d | ||
| 022 | _a2048-7177 (Online) | ||
| 024 | 8 | _ahttps://doi.org/10.1002/fsn3.1473 | |
| 040 | _aMX-TxCIM | ||
| 041 | _aeng | ||
| 100 | 1 |
_924567 _aKamau, E.H. |
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| 245 | 1 | 0 | _aExtrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes |
| 260 |
_aUnited Kingdom : _bWiley, _c2020. |
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| 500 | _aPeer review | ||
| 500 | _aOpen Access | ||
| 520 | _aCereal and legume diets make up the bulk of caloric sources for a majority of households in the developing world. They contain macro- and micronutrients as well as phytochemicals embedded as one matrix. Some phytochemicals are antinutritional factors which can bind nutrients thereby hindering their bioavailability. While there are other methods that can be used to enhance nutrient utilization from such foods, we summarize how food processing methods such as extrusion and nixtamalization are employed to break the food matrix and release these nutrients. Both extrusion and nixtamalization can break down complex carbohydrates into simpler, more soluble forms while at the same time inactivating or denaturing protein inhibitors and other antinutritional factors. Such disruptions of complexes within the food matrix are essential for harnessing optimum nutritional and health benefit from these foods. We present mechanistic approaches explaining how these processes enhance nutrient and mineral bioavailability and phytochemical bioactivity while minimizing the undesirable effects of antinutritional factors that coexist in the complex food matrix. | ||
| 546 | _aText in English | ||
| 650 | 7 |
_2AGROVOC _924568 _aAntinutritional factors |
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| 650 | 7 |
_2AGROVOC _912921 _aExtrusion |
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| 650 | 7 |
_2AGROVOC _91192 _aNutrients |
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| 700 | 1 |
_924569 _aNkhata, S.G. |
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| 700 | 1 |
_912295 _aAyua, E. |
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| 773 | 0 |
_dUnited Kingdom : Wiley, 2020. _gv. 8, no. 4, p. 1753-1765 _tFood Science & Nutrition _x2048-7177 |
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| 856 | 4 |
_uhttps://doi.org/10.1002/fsn3.1473 _yClick here to access online |
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| 942 |
_2ddc _cJA _n0 |
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_c64476 _d64468 |
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