Food and Agricultural Sciences

Genotype-Dependent Variation in Vitamins B1, B2, B3, B6, B9, and C in Mungbean Sprouts

This study quantifies genotype-dependent variation in six water-soluble vitamins in mungbean sprouts and links vitamin content to antioxidant and enzyme-based bioactivity.

Solid-state fermentation with mushroom mycelium elevates plant protein quality and umami taste

This paper evaluates solid-state fermentation with basidiomycetes to enhance plant protein quality and umami taste in brown rice, brewers spent grain, and lupin, finding improved nutritional and sensory outcomes compared to conventional tempeh fungus.

Protein quality of Hyptis spicigera syn. Cantinoa americana (amola): a locally valued yet underutilized African food crop adaptable to an uncertain future

This study assesses the nutritional value and protein quality of Hyptis spicigera seeds, finding high protein quality comparable to quinoa and pea, and highlights its potential as a resilient crop for food security.

Machine learning prediction models for nutrient profiles in food after processing

The paper develops machine learning models to predict nutrient profiles of cooked foods from raw composition and cooking method, achieving 31% better performance than baselines.