Effects of thermo-mechanical and chemical processes on the nutritional and functional quality of Sacha inchi (Plukenetia volubilis) flour by Ruby Aracely Narváez Cadena, Diego Fernando Roa Acosta, Jesús Eduardo Bravo Gómez

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Sprouting and hydrothermal treatments improve nutritional quality and consumer acceptability of biofortified common bean (Phaseolus vulgaris) by Elizabeth Wanja Macharia, Daniel Mwangi Njoroge, Eddy E. Owaga

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Nutritional composition of bulla from cultivated enset [Ensete ventricosum (Welw.) Cheesman] landraces in central Ethiopia by Tesfaye Dilebo

Subjects: “…Anti-nutrients…”
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Proximate, Anti-Nutrient and Vitamin Composition of Full-Fat and Defatted Seed Flour of Telfairia occidentalis by Yetunde Alozie, Akaninyene Udo, Catherine Orisa

Subjects: “…Anti-nutrients…”
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A comparative study of proximate compositions, phytochemical constituents, and anti-nutritional contents of pulps and seeds of Garcinia buchananii fruit by Zeneba Kadir Abdisa, Kumsa Negasa Andersa, Abebe Yimer Tadesse, Endris Hussen Ahmed, Tolcha Techane Alemu, Hayat Hassen Mohammed

Subjects: “…Anti-nutrients…”
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Nutritional and Organoleptic Characterization of Two Quinoa (<i>Chenopodium quinoa</i>) Cultivars Grown in Quebec, Canada by Aria Haiying Huang, Sophie Turcot, Nancy Graveline, Marylène Pelletier, Hugues Plourde, Sébastien Villeneuve, Isabelle Germain

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Effect of processing methods on the nutrient, antinutrient, functional, and antioxidant properties of pigeon pea (Cajanus cajan (L.) Millsp.) flour by Abdulmajid Haji, Tilahun A. Teka, Tizazu Yirga Bereka, Tess Astatkie, Henock Woldemichael Woldemariam, Markos Makiso Urugo

Subjects: “…Anti-nutrients…”
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Growth maturity stage defines nutritional, anti-nutrients and functional food aspects of Moringa oleifera Lam. leaves by Saima Perveen, Saeed Akhtar, Dur-e-shahwar Sattar, Muhammad Qamar, Wisha Saeed, Mavra Amin, Tariq Ismail

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Influence of species, source of origin and maturity stages on nutritional composition, bioactive compounds and antioxidant potentials of underutilized nettle (Urtica spp.) leaf by Dekeba Moges Tola, Yetenayet Bekele Tola, Iryna Smetanska, Ozlem Ozmutlu

Subjects: “…Anti-nutrients…”
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Fermentation of Sainfoin Seed Flour with <i>Saccharomyces boulardii</i>: Effects on Total Dietary Fiber, Anti-Nutrients, Antimicrobial Activity, and Bioaccessibility of Bioactive C... by Havva Polat Kaya, Burcu Kaya, Necati Barış Tuncel, Gulay Ozkan, Esra Capanoglu, Seedhabadee Ganeshan, Mehmet Caglar Tulbek

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Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends by Victoria Funmilayo Abioye, Ololade Abosede Olodude, Bolanle Aishat Akinwande

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Diversity in biochemical traits among taro (Colocasia esculenta (L.) Schott) accessions in southwest Ethiopia: Insights for breeding and food security by Ketema Balcha Debela, Derbew Belew Yohannes, Tewodros Mulualem Beyene, Kassahun Bantte

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Studies on Nutritional Profile and Mineral Bioavailability of some Solanum Species Consumed as Fruits in Ekiti State, Nigeria by Oyeyemi Sunday Dele, Oyedele Alfred Adedayo, Ismaila Grace Kehinde

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Effect of baking conditions on gluten-free biscuit quality made from groundnut oilseed cake protein isolate and teff flour blends by Tewodros Getinet Abebe, Workiye Getnet Abera

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