Varietal and processing influence on nutritional and phytochemical properties of finger millet: A review.

Food and nutrition insecurity is a problem for the majority of developing nations; incidentally, some underutilized crops have the potential to increase food security. A minor cereal grain called finger millet ( L.) is widely cultivated in various regions of India and Africa and is consumed for its numerous health advantages.

Evaluation of the effect of processing methods on the nutritional and anti-nutritional compositions of two under-utilized Nigerian grain legumes.

The nutritional and anti-nutritional compositions of African Yam Bean (AYB) and Lima bean flours under different processing methods were determined. Nutritional and anti-nutritional properties studied include moisture content, crude protein, crude fibre, ash content, ether extract, carbohydrate, tannin, protease inhibitor and phytate. The moisture content of AYB flours ranged from 9.

Mathematical modeling of drying of pretreated and untreated pumpkin.

In this study, drying characteristics of pretreated and untreated pumpkin were examined in a hot-air dryer at air temperatures within a range of 40-80 °C and a constant air velocity of 1.5 m/s. The drying was observed to be in the falling-rate drying period and thus liquid diffusion is the main mechanism of moisture movement from the internal regions to the product surface.