Ingredient Name |
Scientific Name ![](images/up.gif) |
Description |
Anti-nutritional factor |
Part of plant |
Treatment |
Corn/maize grain, yellow
|
Zea mays |
Cereal grain product, plant product, low-protein |
Phytic acid |
Whole grain |
Addition of dietary phytase |
Sorghum
|
Sorghum bicolor syn. S. vulgare |
Cereal grain product, plant product, low-protein |
Phytic acid |
Whole grain |
Milling to remove the outer layer of the seed |
Wheat flour byproduct (red dog), less than 4% fibre
|
Triticum aestivum/T. vulgare/T. sativum/T. durum |
Cereal grain product, plant product, low-protein |
Flatulence factor |
Whole grain |
No method listed |
Sorghum
|
Sorghum bicolor syn. S. vulgare |
Cereal grain product, plant product, low-protein |
Cyanogens |
Whole grain |
Soaking in water followed by sun drying |
Wheat grain, hard, red spring
|
Triticum aestivum/T. vulgare/T. sativum/T. durum |
Cereal grain product, plant product, low-protein |
Phytic acid |
Whole grain |
Aqueous extraction (18h) |
Sorghum
|
Sorghum bicolor syn. S. vulgare |
Cereal grain product, plant product, low-protein |
Amylase inhibitor |
Whole grain |
No method listed |
Corn/ maize, dent, yellow, grain
|
Zea mays |
Cereal grain product, plant product, low-protein |
Phytic acid |
Whole grain |
Aqueous extraction (18h) |
Rice, grain, rough
|
Oryza sativa |
Cereal grain product, plant product, low-protein |
Phytohaemagglutinins |
Whole grain |
Fermentation |
Wheat flour byproduct (red dog), less than 4% fibre
|
Triticum aestivum/T. vulgare/T. sativum/T. durum |
Cereal grain product, plant product, low-protein |
Phytohaemagglutinins |
Whole grain |
Aqueous heat treatment (100°C:10 min) |
Sorghum
|
Sorghum bicolor syn. S. vulgare |
Cereal grain product, plant product, low-protein |
Phytic acid |
Whole grain |
Incubation in water (60°C:10h) |
Wheat grain, hard, red spring
|
Triticum aestivum/T. vulgare/T. sativum/T. durum |
Cereal grain product, plant product, low-protein |
Protease inhibitor |
Whole grain |
Autoclaving (121°C:15-30 min) |
Sorghum
|
Sorghum bicolor syn. S. vulgare |
Cereal grain product, plant product, low-protein |
Tannins |
Whole grain |
De-hulling the seed |
Wheat grain, hard, red spring
|
Triticum aestivum/T. vulgare/T. sativum/T. durum |
Cereal grain product, plant product, low-protein |
Phytic acid |
Whole grain |
Addition of dietary phytase |
Corn/ maize, dent, yellow, grain
|
Zea mays |
Cereal grain product, plant product, low-protein |
Phytic acid |
Whole grain |
Addition of dietary phytase |
Rice, grain, rough
|
Oryza sativa |
Cereal grain product, plant product, low-protein |
Phytohaemagglutinins |
Whole grain |
Steam autoclaving (120°C:2h) |
Corn/maize grain, yellow
|
Zea mays |
Cereal grain product, plant product, low-protein |
Phytic acid |
Whole grain |
Milling to remove the outer layer of the seed |
Wheat flour byproduct (red dog), less than 4% fibre
|
Triticum aestivum/T. vulgare/T. sativum/T. durum |
Cereal grain product, plant product, low-protein |
Phytic acid |
Whole grain |
Aqueous extraction (18h) |
Rice, grain, rough
|
Oryza sativa |
Cereal grain product, plant product, low-protein |
Anti-thiamine factor |
Whole grain |
Heat treatment |
Corn/maize grain, yellow
|
Zea mays |
Cereal grain product, plant product, low-protein |
Phytic acid |
Whole grain |
Incubation in water (60°C:10h) |
Sorghum
|
Sorghum bicolor syn. S. vulgare |
Cereal grain product, plant product, low-protein |
Protease inhibitor |
Whole grain |
Autoclaving (121°C:15-30 min) |