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15  Articles
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The leaves of Cnidoscolus aurifolia were analysed for their chemical, antinutrients, proximate and mineral element compositions using standard procedures. Phytochemical screening revealed the presence of alkaloids, saponins, flavonoids, terpenes and tanni... see more

The pulses are dried seeds of the legumes. These are used as the human diet that includes lentils, peas, chickpeas and beans etc. Pulses are known as the vital source of the protein in the human nutrition. They also provide other essential nutrients i.e d... see more

Among the most typical feed sources for tilapia, plants represent a low-cost source in substituting for traditional high-cost feed ingredients. Fermentation, hardening and dehulling are common grains processing techniques to make plant nutrients available... see more

Among the most typical feed sources for tilapia, plants represent a low-cost source in substituting for traditional high-cost feed ingredients. Fermentation, hardening and dehulling are common grains processing techniques to make plant nutrients available... see more

Fermented cabbage extract contains lactic acid bacteria Lactobacillus plantarum which produces tannase enzymes and Lactobacillus casei which produces phytase enzymes, which are very effective in reducing antinutrient compounds and increasing the antioxida... see more

Article Details: Received: 2020-06-19 | Accepted: 2020-08-05 | Available online: 2021-03-31 https://doi.org/10.15414/afz.2021.24.01.16-24The breeding studies targeted to develop high yielding varieties in maize have led to a decrease in genetic variation ... see more

Newly developed Bambara groundnut (Vigna subterranea L.) seeds (Accessions No: TVSU 5 – Bambara Groundnut White (BGW) and TVSU 146 – Bambara Groundnut Brown (BGB)) were collected from International Institute of Tropical Agriculture (IITA), Nigeria, plante... see more

The food industry is now increasingly focusing on changing existing technologies in order to improve the efficiency of raw materials processing and increase the production of high quality food products and functional ingredients with a minimum amount of w... see more

The food industry is now increasingly focusing on changing existing technologies in order to improve the efficiency of raw materials processing and increase the production of high quality food products and functional ingredients with a minimum amount of w... see more

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