Development of Fruit and Vegetable Based Millet Pasta

Sesbania grandiflora (SG) possess numerous medicinal uses but are hardly utilized in the diet. This study has attempted to develop pasta with varying concentrations (1%, 3%, and 5%) of distinctly dried SG flowers with T. durum wheat semolina flour. The formulated products were evaluated for cooking quality, sensory attributes, nutritive composition, and glycemic index (GI). As a result, the nutritional profile of SG cabinet oven-dried flower powder showed high protein (17.02%) and dietary fiber content (40.92%), whereas SG freeze-dried pasta (SGFD5) revealed high protein (11.78%), insoluble fiber content (11.64%), and better cooking quality (4.68%). Both the pasta depicted low GI (<55). Scanning electron microscope (SEM) images reveal the relationship between starch granules and protein matrix in pasta. To conclude, the SG flower incorporation resulted in the development of pasta with better cooking quality, organoleptic property, and low GI, hence confirming its potential as food for diabetic subjects. Novelty impact statement Sesbania grandiflora enriched durum wheat pasta was developed Nutritional quality of durum wheat pasta increased by addition of Sesbania grandiflora without altering the sensory parameters. Sesbania grandiflora addition decreased glycemic index and made pasta suitable for diabetic patient's consumption Addition of flower in durum wheat pasta also imparted natural color

Thirty five commercial maple syrups from twelve producers in Southern Ontario were evaluated for properties including light transmittance, autofluorescence, density, pH, total soluble solids (TSS), glucose and fructose content, total phenol content, antioxidant potential and mineral content (Mg, Mn, P, Zn, Ca, K, Fe and Pb). A high degree of variability was found in many characteristics, often exceeding an order of magnitude. Syrups were categorized based on light transmission at 560 nm into amber (12), dark (13) and very dark (10) using International Maple Syrup Institute (IMSI) guidelines. No statistical differences were found among grades of syrup for density, pH, TSS, glucose, fructose, total reducing sugars, glucose:fructose ratio, magnesium, manganese or potassium. Darker syrups showed significantly higher autofluorescence, total phenol content, antioxidant potential, phosphorous, calcium and total mineral content. Significant negative correlations of percent transmission with total phenol content, antioxidant potential and total mineral content are reported. Significant positive correlations among total phenol content, antioxidant potential and total mineral content are also described. The results from this study suggest that darker syrups tend to contain more beneficial traits and may be applied in developing functional foods and value added products.

Dietary fiber and other functional components in two varieties of crude and extruded kiwicha ( Amaranthus caudatus)

Barnyard millet (Echinochloa species) has received appreciable attention for its susceptibility to biotic and abiotic stresses, multiple harvests in a year and rich in micronutrients, fibers and phytochemicals. It is believed that the consumption of barnyard millet can possess various health benefits against diabetes, cardiovascular diseases, obesity, skin problems, cancer and celiac disease. The flour of barnyard millet is gluten-free and can be incorporated into the diet of celiac and diabetic patients. Considering the nutritional value of millet, various millet-based food products like bread, snack, baby foods, millet wine, porridge, fast foods and millet nutrition powder can be prepared. Future research and developments on barnyard millet and its products may help cope with various diseases known to humans. This paper discusses barnyard millet's nutritional and health benefits as whole grain and its value-added products. The paper also provides insights into the processing of barnyard millet and its effect on the functional properties and, future uses of barnyard millet in the field food industry as ready-to-cook and ready-to-eat products as well as in industrial uses, acting as a potential future crop contributing to food and nutritional security.

Barnyard millet (Echinochloa frumentacaea) is an indigenous under utilized millet variety of south India with bounty of health benefits due to the abundance of dietary fiber antioxidant and minerals like iron. This gluten free wonder millet can be a healthy alternate dietary source for diabetic, obesity and CVD patients. Scientific evidence based studies on nutritional quality of this millet both in polished and unpolished form is less. The current study aims at “Evaluation of nutritional and nutraceutical content of polished and unpolished barnyard millet”. Both polished and unpolished barnyard millets were procured from local market, cleaned to remove dirt, dust and stone. The cleaned millets were dried powdered and sieved using 60 mesh sieves (250 Micron). The powdered millet flour was stored in airtight container. Nutritional content of Barnyard millet was analysed for macro, micro nutrients and nutraceutical properties of both polished and unpolished form using standard AOAC method - 20th edition (2016). The analysed nutrient content were compared statistically at 99% and 95 % confidence interval (t-test).The result shows that, the quantum of carbohydrate present in polished barnyard millet was 11.37 % lesser than the milled parboiled rice and 9 % lesser than the brown rice and 12.45 % lesser than the raw milled rice. The total dietary fibre content of unpolished barnyard millet was 14.2 gm and polished barnyard millet was 8.5 gm. Crude fibre content of unpolished barnyard millet was noted as 11.2 gm and the same in polished barnyard millet was 4.5gm. The protein content of unpolished barnyard millet (10.4gm) was found to be superior to polished barnyard millet (6.8gm).The presence of nutraceutical components were more nutritionally superior in unpolished barnyard millet compared to polished one.

Fruit morphological and nutritional quality features of goji berry (Lycium barbarum L.) during fruit development

The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality

Consumers and the food industry are demanding healthier products. Expanded snacks with a high nutritional value were developed from different rice, pea and carob flour blends. The proximate composition, starch (total and resistant), amylose and amylopectin, dietary fiber (soluble and insoluble) contents, and the in vitro protein digestibility of different rice-legume formulations, were evaluated before and after the extrusion process. Compared with the corresponding non-extruded blends (control), the extrusion treatment did not change the total protein content, however, it reduced the soluble protein (61-86%), the fat (69-92%) and the resistant starch contents (100%). The total starch content of all studied blends increased (2-19%) after extrusion. The processing increased the in vitro protein digestibility, reaching values around 88-95% after extrusion. Total dietary fiber was reduced around 30%, and the insoluble fraction was affected to a larger extent than the soluble fraction by the extrusion process. Because of its balanced nutritional composition, high dietary fiber content, as well as low energy density, these novel gluten-free snack-like foods could be considered as functional foods and a healthier alternative to commercially available gluten-containing or gluten-free and low nutritional value snacks.

The article presents analytical data on the content of soluble and insoluble dietary fiber in complementary foods for children from 4 months and for pregnant women. 37 samples of cereals from various manufacturers and 4 samples of porridge for pregnant women were analyzed. These products were developed on the basis of buckwheat, wheat, rice, corn and oat flour, with or without the addition of milk powder, and with or without the addition of flavoring ingredients: apple, peach, banana, apricot, quince, pumpkin. As the results of the study showed, the total content of dietary fiber (DF) in the samples under study varied greatly from 0.6% («Malych» (Istra, rice flour) up to 21.6% («Heinz, Mom's porridge», based on buckwheat flour), which depended on the quantitative composition of complementary foods and the type of flour introduced, as well as on the availability of milk and flavor fillers. In the samples of cereals of the «Malych» series, with the same percentage of bookmarks in the recipe composition of cereal flour, the total content of DF was 0.6, 1.3 and 2.25% for rice, buckwheat and oat flour, respectively. In the samples of cereals of the «Heinz» series, the total DF content was 5.4% based on corn flour, 10.0% with rice, 10.5% with wheat and 16.3% each with buckwheat and oat flour. The addition of fruit additives to the recipe leads to an increase in the DF content in the product from 13.1% («Heinz» buckwheat flour with apple) to 18.6% («Heinz» buckwheat flour with quince). In a series of Heinz porridges based on oatmeal with various flavorings, the results of the study were: without filler - the total content of DF was 16.3%; with the addition of apple - 17.9% and with the addition of apricot and apple - 19.7%. In multi-cereal porridges, the total content of dietary fiber ranged from 4.4% «Porridge of seven cereals» to 10.1% «Milk porridge of three cereals with a banana».

Millets have the potential to contribute to food security and nutrition, but still these are underutilized crops. The present study was undertaken with a view to analyse the physico-chemical, functional and nutritional composition of foxtail millet, barnyard millet and rice and to compare the sensory quality and nutritive value of food products from foxtail and barnyard millet with rice. Analysis of physico- chemical and functional characteristics revealed that the thousand kernel weight of foxtail millet, barnyard millet and rice was 2.5, 3.0 and 18.3g, respectively and thousand kernel volume was 1.6, 13 2.0 and 7.1ml, respectively. The water absorption capacity of foxtail millet, barnyard millet and rice was 1.90, 1.96 and 1.98ml/g, respectively and water solubility index was 2.8, 1.2 and 1.0%, respectively. Viscosity was measured for foxtail millet (1650.6 cps), barnyard millet (1581 cps) and rice (1668.3 cps). Analysis of nutritional composition showed that the moisture content of foxtail millet, barnyard millet and rice was 9.35, 11.93 and 11.91%, respectively. The total ash, crude protein, crude fat, crude fibre and carbohydrate of foxtail millet were 3.10, 10.29, 3.06, 4.25 and 69.95%, respectively, for barnyard millet were 4.27, 6.93, 2.02, 2.98 and 71.87%, respectively and the corresponding values for rice were 0.59, 6.19, 0.53, 0.21 and 80.58%, respectively. The energy value for foxtail millet, barnyard millet and rice was 349, 407 and 352Kcal, respectively. The foxtail millet contained 30.10mg/100g calcium and 3.73mg/100g iron whereas barnyard millet contained 23.16mg/100g calcium and 6.91mg/100g iron. Values of 10mg/100g calcium and 0.10mg/100g iron were observed for rice. The formulated products viz. laddu, halwa and biryani from foxtail millet, barnyard millet and rice (control) were analysed for their sensory qualities. Among the products prepared, there was non significant difference with regard to the colour, flavor, texture, appearance and overall acceptability of foxtail and barnyard millet laddu and halwa when compared to control. Foxtail millet biryani was most acceptable compared to barnyard millet and control biryani. Nutritive value of formulated products was calculated and it was compared with the rice. The protein, fat and fibre content of the formulated products from foxtail and barnyard millet were higher than the rice products. Thus from the present study it was concluded that the foxtail millet and barnyard millet are superior in nutritive value to rice and have potential for use in traditional food products.

High-grain diets have been used with great success in the feedlot systems for lambs production in Brazil. Then it became important to define the ideal dietary fiber content in the diet when the goal is to produce heavy lambs for early slaughter. The objective in this trial was to evaluate the levels of fiber on performance of lambs feed high-grain diet. Fifty-eight Dorper x Santa Inês ram lambs (initial BW 20.7 ± 1.19 kg and 75 ± 10.83 d old) were assigned to a randomized complete block design. The treatments were defined by the fiber (“Coastcross” hay) content in diets (CP: 16,12% ± 0.92): 0F: no forage diet (NDF: 10.4%); 5F: 5% of forage (NDF: 12.1%); 10F: 10% of forage (NDF: 15%); 15F: 15% of forage (NDF: 15.5%); 20F: 20% of forage (NDF: 20.8%) and 25F: 25% of forage (NDF: 23.5%). The experiment lasted 89 days and lambs were weighted after 16 hours fasting on days 0, 31, 57 and 89. DMI, ADG and FE were determined in each period. There was no interaction effect between diets and periods. There was a quadratic effect in DMI (0F: 0.96; 5F: 0.97; 10F: 1.04; 15F: 1.00; 20F: 1.02; 25F: 0.88 kg/d; P = 0.02), ADG (0F: 0.27; 5F: 0.26; 10F: 0.28; 15F: 0.28; 20F: 0.26; 25F: 0.21 kg/d; P = 0.01) and FE (0F: 0.28; 5F: 0.28; 10F: 0.28; 15F: 0.29; 20F: 0.26; 25F: 0.25; P = 0.05). Consequently, the increased levels of forage result in quadratic effect on final BW (0F: 44.5; 5F: 44.7; 10F: 46.1; 15F: 45.5; 20F: 43.9; 25F: 39.7 kg; P &amp;lt; 0.01). In conclusion, the inclusion of 10–15% of forage improves the performance of feedlot lambs feed high-concentrate diets, but it was proved the real possibility of finishing lambs with diet without forage source.

Oat (Avena sativa L.) is one of the world’s most important cereal crops, owing to its use as an important source of essential nutrients for both humans and animals. In the present study, the main nutritional components of 975 oat germplasm accessions were investigated. Crude fiber content ranged from 0.08 to 6.79%, with a mean of 2.14%, whereas total dietary fiber content ranged from 5.32 to 17.59%, with a mean of 11.01%, β-glucan content ranged from 1.02 to 6.33%, with a mean of 3.05%, and lipid content ranged from 1.41 to 8.72%, with a mean of 4.73%. Furthermore, most of the germplasm accessions exhibited 1-3% crude fiber content in the range of 1-3%, 9-12% total dietary fiber content, 2-4% β-glucan content, and 4-5% lipid content. Both the crude fiber and total dietary fiber contents were significantly but weakly correlated with β-glucan content, and the nutritional contents of germplasm accessions from different countries varied significantly. The highest mean crude fiber, total dietary fiber, β-glucan, and lipid contents were exhibited by the germplasm accessions collected from Canada, the UK, the Netherlands, and Turkey, respectively, and the accessions that exhibited the highest crude fiber (n=4), total dietary fiber (n=7), β-glucan content (n=5), and lipid (n=12) contents were identified. These findings provide valuable information for breeding programs aiming to improve the nutritional value of already existing high-yielding oat cultivars.

The present study was conducted to optimize the food materials such as Dehulled Sunflower Meal (DSM) and Refined Wheat Flour (RWF) in flour blend for the preparation of muffins and to evaluate the storage stability of DSM incorporated muffins for 15 days storage at ambient as well as low temperature (4o C). Different experimental combinations were planned using response surface methodology (central composite design) of Design Expert software considering 10 to 40 g DSM and 60 to 90 g RWF. Different levels of RWF and DSM significantly influenced the instrumental colour (L, a, b values), nutritional quality, textural profile analysis and sensory acceptability of muffins. The nutritional and baking quality such as crude protein, total mineral content, iron and calcium, weight loss and height of baked muffins increased with increasing quantity of DSM. Optimized level of RWF and DSM consisted of 63.46 and 36.54%, respectively in flour blend showing overall desirability as 0.831. This muffin sample provided 11.72% crude protein, 2.24% total minerals, 143 mg/100g calcium and 4.55 mg/100 g iron with an overall acceptability score of 7.9 and can be stored for 9 days with good sensory acceptability.

Small millets are highly nutritious crops and are rich source of macronutrients, micronutrients, and phytochemicals. Owing to their agrarian as well as nutritional qualities, these have the potential to provide food and nutrition security. Macronutrient profile of small millets is similar to that of major cereals like wheat and rice; however, small millets score higher in terms of micronutrients and phytochemicals. Finger millet is a source of good quality protein and has a sound amino acid profile. Among cereals and millets, it is the richest source of calcium and is also good source of iron and phosphorus. The therapeutic properties of finger millet can be attributed to its high dietary fiber and phenolic content. The protein content of foxtail millet is higher than that of widely consumed major cereals such as rice and maize. Foxtail millet and its bran is rich in polyunsaturated fatty acid (PUFA) such as linoleic acid. Foxtail millet is a good source of dietary fiber and several minerals. Antioxidants present in foxtail millet exhibit effective inhibition of free radicals action. Apart from minerals, kodo millet is a good source of dietary fiber, antioxidants, and polyphenols and can be used as a nutraceutical. Barnyard millet contains highly digestible protein. It is also a good source of dietary fiber, iron, niacin, and thiamine. Proso and little millets are rich sources of mineral, B vitamins, dietary fiber, and phytochemicals and antioxidants.KeywordsSmall milletsNutritiousMacronutrientsMicronutrientsPhytochemicals

The use of fruit powders in extruded snacks suitable for Children's diets