Antinutrient Content Research Articles

Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds.

This study was aimed at minimizing the anti-nutrient content of the Gradoli Purgatory bean (GPB: Phaseolus vulgaris) and Solco Dritto chickpea (SDC: Cicer arietinum) seeds grown in the Latium region of Italy by defining the three steps of their malting process. The water steeping and germination phases were carried out in a 1.0-kg bench-top plant at 18, 25, or 32 °C. By soaking both seeds at 25 °C for 3 h, 95 to 100% of seeds sprouted. There was no need for prolonging their germination process after 72 h, the degradation degree of raffinose in germinated GPBs or SDCs being about 63%, while that of phytic acid being ~32% or 23%, respectively. The steeping and germination kinetics of both seeds were mathematically described via the Peleg and first-order reaction models, respectively. The third step (kilning) was carried out under fluent dry air at 50 °C for 24 h and at 75 °C for 3 h, and yielded cream-colored malted seeds, the cotyledons of which were cyclonically separated from the cuticles and finally milled. Owing to their composition, the decorticated malted pulse flours might be used in the formulation of specific gluten-free food products high in raw proteins and low in phytate, α-oligosaccharides and in vitro glycemic index (GI). Even if their low GI trait was preserved after malting, only the GPB malt flour having a resistant starch-to-total starch ratio ≥ 14% has the potential to be labeled with the health claim for improving postprandial glucose metabolism according to EU Regulation 432/2012.

Reduction of antinutritional factors during Pinus halepensis seeds beverage processing, a focus on phytates and oxalates

The purpose of this study was to screen for the first time, Pinus halepensis seeds for their antinutritional factors (ANFs) and to reduce them through processing. Results of ANF screening showed that Aleppo pine seeds contained negligible amounts of tannins, saponins and alkaloids, and no amylase and trypsin inhibitory activities. However, they contained significant amounts of phytates and oxalates with values of 2.63 ± 0.21% and 1.07 ± 0.09% respectively. A dehulling operation to remove the adhering coat was implemented which contributed to a reduction of 25% of phytates and 46% of oxalates. Soaking seeds were studied and optimized using a Box Behnken experimental design, varying soaking time, temperature, and pH. The desirability study allowed the determination of optimal conditions of 10.6 h soaking time, 57.6 °C soaking temperature and 5.54 pH that decreased oxalate and phytate content by 72% and 61% respectively. Production of a plant-based beverage with these optimal process conditions markedly reduced the antinutrient content while maintaining expected dry matter, color, stability and pH.

Physicochemical Analysis of Taro (Colocasia esculenta (L.) Schott) Accessions

Taro is an important staple meal for rural people in resource-poor nations in sub-Saharan Africa countries. This study looked at the proximate, mineral, and anti-nutrient content of whole taro corm. Understanding the extent and distribution of genetic diversity in taro is critical for creating conservation and enhancement initiatives. The aim of the study was to assess nutritional diversity and construct a taro pre-breeding population for high dry matter and low oxalate levels. One hundred and eighty eight taro accessions were procured and planted in alpha lattice design in 2019 at Ebonyi State University's teaching and experimental fields. The corms were picked from each accession, washed, and shipped to Nigeria's National Root Crop Research Institute Biochemistry Laboratory. The corms were freeze-dried, crushed, and analyzed for physiochemical parameters using the standard techniques of analysis provided by the Association of standard Analytical Chemists. Significant differences were observed among the taro populations in dry matter content at 22.53 %, ash at 2.46 %, crude lipid at 0.60 %, fibre at 1.74 %, crude protein at 7.79 %, carbohydrates at 9.97 %, and energy at 76.48 Kcal. Potassium content was at 638.91 mg/100 g, sodium at 28.39 mg/100g, calcium at 35.18 mg/100g, phosphorus at 117.61 mg/100g, iron at 7.78 mg/100g, zinc at 2.84 mg/100g, and manganese at 2.03 mg/100g. The soluble, insoluble, and total oxalate concentration was at 74.18 mg/100g, 218.76 mg/100 g, and 291.63 mg/100 g, respectively. A hierarchical cluster analysis of taro accessions revealed three distinct groupings, with cluster three distinguished by high dry matter content and an intermediate oxalate level. The findings revealed the existence of a considerable differential in nutritional content among the taro populations analyzed. Taro is divers in its dry matter and anti-nutrient content. Clustering the accessions according to their merit would aid breeders in sorting genotypes for eating quality metrics like high dry matter and low oxalate levels. These results, needs further work for reliability.

Anti-Nutritional and Nutritional Composition of Zobo (Hibiscus Sabdariffa) Enriched with Pineapple and Orange Juice

Zobo (Roselle), a popular traditional Nigerian beverage, is known for its rich taste and potential health benefits. Recently, there has been growing interest in enhancing the nutritional value of Zobo through the addition of fruit juices. This research aimed to assess the Anti-nutritional and nutritional composition of Zobo enriched with pineapple and orange juice. The results revealed that the incorporation of pineapple and orange juice significantly increased the moisture content as expected of a juice product. Crude fibre and carbohydrates were found to increase as pineapple and orange were added. All anti-nutrient contents were also found to be low in all samples. Notably, saponin concentrations in Zobo samples were found to be 5.70±0.02, 4.81±0.09, 4.09±0.03, 4.38±0.54. The presence of Saponin in food is known to kill protozoa and mollusks, and also act as antifungal and antiviral agents. Furthermore, indicates that the panelists accepted the four samples in all of the attributes except sample D. These findings support the potential of Zobo enriched with pineapple and orange juice as a functional beverage with enhanced nutritional qualities.

Неточности и необходимость унификации методов анализов качества кормов

Fodder laboratories make analysis specifically using different methods, devices and equipment. Thesearticle is devoted fundamental principle in work of laboratories on fodder quality evaluation — to maximally exact fulfillment of the standardized procedures of estimation of the forage nutrients and antinutrients content. It is necessary to consider as the important problem unification of methods of estimation of the nutrients content in forages, preliminarily having carried out objective comparative researches on purpose to find out, how much adequate the methods of analysis reflect a true quality of forages.

Effect of variety and malting conditions on proteolytic activity, free amino nitrogen, and soluble protein contents of two maize varieties (Atp-Y and Coca-sr): amylolytic activity and physico-chemical and functional properties of optimal sample.

The utilization of sprouted meals in beer production and enhancing the physicochemical properties of supplementary foods is widespread in Africa. This work aimed to determine the influence of soaking, germination, maturation and variety conditions on the physicochemical properties, proteolytic activity, free amino nitrogen (FAN) and soluble protein contents of Coca-sr and Atp-Y maize varieties. To achieve this, the central composite design (CCD) was used for the optimization of five parameters, namely soaking time (18-42 h), plant salt concentration (0.5-1.2%), soaking temperature (25-41°C), sprouting time (80-195 h) and ripening time (17.50-42 h), and following dependent variables were investigated: proteolytic activity, FAN content and soluble protein. Optimal samples flours obtained were then subsequently subjected to physicochemical and functional analysis. The analysis of results showed that the linear, interactive and quadratic effects of the factors significantly (p<0.05) affected the proteolytic activity, FAN and soluble protein contents of both varieties. The direction of each factor's variation and its effects were not similar in the two varieties. The optimal malting conditions were 7.31 h soaking with 1.678% vegetable salt at a temperature of 34.65°C followed by sprouting for 245.59 h and maturation for 0.765 h for the Atp-Y variety. For the Coca-sr variety, it requires 1.608 h of soaking with 1.678% vegetable salt at a temperature of 51.93°C followed by 273.94 h and 58.73 h for sprouting and ripening time respectively. The meals of Coca-sr produces using these optimal conditions showed a significantly (p<0.05) higher proteolytic activity, FAN and soluble protein content. The amylolytic activity was more pronounced in the Atp-Y variety, as was the content of essential amino acids. The above optimal conditions reduced the content of anti-nutrients (phytates, saponins, oxalates, condensed and hydrolysable tannins), improved the availability of minerals (Ca and Mg), reduced the pH, mass density, water retention capacity and swelling rate. As a result, the optimal flours of these two maize varieties could be applied in the formulation of supplementary foods, bakery products and beer by industrialists.

Effects of Different Fermenting Agents on Proximate Composition and Sensory Evaluation of Masa - A Fermented Puff Fried Batter

Fermentation improves the shelf life, texture, taste and aroma, nutritional value and digestibility and also lowers the content of antinutrients of fermented meals. This study investigated the effect of different fermenting agents on the quality of masa. The rice grains were sorted, cleaned, washed and soaked, wet milled and fermented separately with baker’s yeast, lactic acid culture (yogourmet) and tsamiyan gaye (citric acid) respectively. The final batter was fried and package for analysis. The different fermenting agent had significant (p&lt;0.05) effect on all parameters measured. Masa fermented with lactic acid bacteria culture (LAB) had the highest value of 9.25% 0.83%, 1.01% and 18.51% for protein, crude fibre ash and fat content respectively while yeast fermented masa had higher respective value of 21.46% and 50.12% for moisture and carbohydrate content. The pH of masa sample is within the r range of 3.76-5.57 and titritable acidity of 0.05-0.17. The sensory evaluation was carried out to assess the acceptability of the masa samples. However, all masa samples were generally accepted but baker’s yeast fermented masa had higher means scores for overall acceptability (7.40). Tsamiyan gaye (citric acid) and LAB culture can be used as an alternative to baker’s yeast for preparation of masa.

Functional and Selected Chemical Properties of Wheat, Tropical Almond and Pawpaw Fruit Flours and Their Blends

Tropical Almond and pawpaw fruits are highly underutilized hence; the objectives were to improve their utilization in preparation of conventional foods. Six (6) blend samples A to F were formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The functional, proximate and selected phytochemicals of the flours and their blends were evaluated using standard methods. Results showed that the bulk density, foaming capacity, water absorption capacity, oil absorption capacity, swelling capacity and gelation temperature of the flours ranged from 0.63-0.70 g/ml, 0.10-0.55 %, 1.15-2.65 ml/g, 0.46-1.65 ml/g, 0.10-2.90 ml/g and 86.00 oC-90.00 oC respectively. The proximate composition ranged from 6.27-9.77% for moisture, 2.01-5.80 % for ash, 6.56-37.6 % for fat, 0.35-1.12 % for fiber, 6.01-20.67 % for proteins 27.93-77.34 % for carbohydrates and 369.8-534.08 Kcal/100g of energy. The anti-nutrients content of the flours ranged from 0.70-0.90 mg/100g, 0.01-0.17 mg/100g, 0.20-0.96 % for oxalates, cyanide and tannins respectively. This research indicates that almond and pawpaw floor blends could serve as functional and nutritional ingredients in foods at 40 % and 10 % almond and pawpaw flours in wheat respectively.

Nutritional Assessment of Lactarius drassinus and L. controversus from the Cold Desert Region of the Northwest Himalayas for Their Potential as Food Supplements.

Kargil is a cold desert with hostile ecological conditions such as low temperature and precipitation, as well as difficult terrains. However, several wild mushrooms thrive well under such an extreme environment. Despite their abundance, the chemical composition of indigenous mushrooms has not been explored. This study aimed to assess the potential of two wild edible mushrooms from Kargil, Lactarius drassinus and Lactarius controversus, as food supplements by evaluating their nutritional and nutraceutical properties. Nutritional attributes such as total protein, available carbohydrates, soluble sugars, and vitamins were found to be high in the mushroom species. Furthermore, high mineral accumulation and relatively lower antinutrient concentrations resulted in higher bioavailabilities of Zn, Fe, Ca, and Mg. Gas-chromatography-mass-spectrometry-based metabolite profiling revealed that although the two mushroom species showed similar metabolite compositions, their relative concentrations differed. Sugars were the predominant compounds identified in both the species, with sugar alcohols being the major contributor. The second most abundant class of compound in L. drassinus was amino acids, with 5-oxoproline as the major contributor. On the other hand, fatty acids were the second most abundant compounds in L. controversus, with high oleic and linoleic acid concentrations. In the ultra-performance-liquid-chromatography-based quantification of phenolic compounds, chlorogenic acid was found to be highest in in terms of its concentration in both the mushrooms studied, followed by quercetin dihydrate and gallic acid in L. drassinus and L. controversus, respectively. Moreover, high antioxidant activities attributable to their high phenol, flavonoid, and carotenoid concentrations were observed. Overall, the two mushrooms offer well-balanced sources of nutritional and nutraceutical compounds, making them healthy foods.

Antinutrients and metabolomic compounds of Bambara groundnut (Vigna subterranean) as affected by traditional processing by smallholder farmers.

Bambara groundnut (BG) (Vigna subterranean) is an underutilized, indigenous crop in South Africa that has nutritional and associated health benefits. Decreasing the antinutrients in food sources can potentially increase the digestibility of proteins and mineral absorption. To determine the effect of traditional processing (cooking) on the antinutrient content and metabolome of this crop, BG was sampled from 12 rural farms in three districts of the Mpumalanga province, South Africa. The four main colors that were identified (cream, orange, brown, and purple) were pooled together according to the district they were obtained from. One-half of each color sample obtained from each of the three districts was dehulled, color sorted, milled, and subjected to subsequent antinutrient and metabolome analyses, while the other half was cooked, air-dried, and milled prior to analyses. Samples were analyzed for phytate and tannins (antinutrients) by hydrochloric acid extraction methods as well as metabolome constituents by ultraperformance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS). Phytate, tannins, as well as other metabolomic constituents, namely, catechin, epicatechin, procyanidin, as well as citric acid, were identified in all raw and cooked BG samples. The cooking process resulted in a significant decrease (p<0.05) in the phytate and tannin content as well as an increase in the health-associated phenolic compounds.

Physico-Chemical and Sensory Evaluation of Maize-Pigeon Pea Based Complementary Foods Fortified with Milk and Fish powder

Undernutrition among young children during the complementary feeding is high. Quality cereallegume based complementary food fortified with fish or milk would contribute towards reduction of undernutrition in young children. There is need for information on the animal source food that confers the best nutritional value on cereal-legume based complementary foods. This study assessed the physicochemical and sensory characteristics of maize-pigeon pea based complementary foods fortified with either milk or fish. Two complementary foods fortified with milk (COMPIM) and fish (COMPIF), were formulated from germinated maize, fermented pigeon pea, carrot and date powder using NutriSurvey application. The formulated diets were evaluated for nutrients, anti-nutrients, functional and sensory properties using standard methods and compared with commercial complementary food (CCF) and maize gruel (HCF). Data was analysed using Analysis of variance (ANOVA) and significant means were separated via Duncan’s multiple range test at p&lt;0.05. COMPIF AND COMPIM were comparable in nutrient contents except in beta-carotene, lysine and methionine. Both formulated diets compared favourably with the commercial complementary food in crude protein, ash and moisture contents but had significantly (p&lt;0.05) lower calcium and iron values. COMPIF had the highest lysine (0.57%) and methionine (0.21%) contents as well as lower anti-nutrients content compared to COMPIM. COMPIF had lower Water Absorption Capacity (WAC) and viscosity than COMPIM (86.67 mg/100 g; 9.50 ml/s vs 93.75%; 13.30 ml/s). COMPIM was rated higher than COMPIF in terms of taste, aroma and overall acceptability. The maize-pigeon pea complementary food fortified with fish was better than the one fortified with milk in terms of beta-carotene, lysine, methionine, functional and anti-nutritional properties but was less accepted. Further work is needed to improve the organoleptic properties of complementary foods fortified with fish.

Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production

Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and sensory properties of bread produced from blends. Methodology: Flour was prepared from whole wheat (WW), red kidney bean (RKB) and coconut fruit (CF). It was than blend as follows: S1 (100% refined wheat), S2 (100% WW), S3 (90% WW, 5% RKB and 5% CF), S4 (85% WW, 10% RKB and 5% CF), S5 (80% WW, 15% RKB and 5% CF), S6 (75% WW, 20% RKB and 5% CF). Blends were subjected to functional, proximate and anti nutrient content analyses. Also the sensory attributes of breads produced from blends were determined. Results: Water absorption, oil absorption, swelling, foaming, foaming stability and emulsification capacity increased respectively from 0.62±0.06g/ml (S1) to 0.92±0.01 g/ml (S6), 0.96±0.02g/ml (S1) to 1.42±0.03 g/ml (S6), 1.05±0.01 (S1) to 1.73±0.01 (S6), 11.47±0.02% (S1) to 13.20±0.05% (S6), 50.93±0.01% (S1) to 53.47±0.01% (S6), 41.43±0.03% (S1) to 43.36±0.01% (S6) while bulk density decreased from 0.84±0.01g/ml (S1) to 0.60±0.02g/ml (S6). Moisture, ash, fat, fiber, and protein content increased respectively from 12.23±0.03% (S1) to 13.44±0.01% (S6), 0.66±0.01% (S1) to 1.66±0.02% (S6), 0.22±0.3% (S1) to 2.57±0.01% (S6), 0.67±0.26% (S1) to 4.34±0.02% (S6), 10.70±0.12% (S1) to 13.06±0.03% (S6) while carbohydrate decreased from 75.52±0.33% (S1) to 64.93±0.04% (S6). Phytate, oxalate and tannins content increased respectively from 0.03±0.00mg/100g (S1) to 1.09±0.01mg/100g (S6), 0.02±0.02mg/100g (S1) to 0.14±0.01mg/100g (S6), 0.01±0.01mg/100g (S1) to 0.09±0.01mg/100g (S6). In term of overall acceptability sample S1 and S3 showed no significantly different (p &gt; 0.05). Conclusion: Addition of red kidney beans and coconut flour into whole wheat had significant (P&lt;0.05) impact on the functional, proximate characteristic of flour. There sensory scores showed S3 to be suitable for bread.

Application of CRISPR/Cas system in optimizing nutrients and anti-nutrients content in fruits

Application of CRISPR/Cas system in optimizing nutrients and anti-nutrients content in fruits

Effect of lactic acid bacteria fermentation on nutrients and anti-nutrients of African black nightshade and African spider plant

African black nightshade is a leafy vegetable consumed in many parts of Africa. African spider plant is also a very important indigenous leafy vegetable consumed all around Africa. Both the African black nightshade and African spider plant are popular despite their tedious preparation techniques which involve boiling and discarding the first water or a lengthy boiling duration to remove bitterness. However, this preparation technique reduces heat-labile and water-soluble nutrients. Fermentation can be a better alternative processing technique since it has been observed that fermented products have better nutritional content and increased safety. However, there is still limited literature on the effect of fermentation on the nutrients and anti-nutrients content of these vegetables. This study aimed to ferment African black nightshade and African spider plant using Lactobacillus fermentum and Lactococcus lactis cultures and determined the effect of the fermentation on their nutrients and anti-nutrients content. Both vegetables were submerged in a 3% sugar and 3% salt brine solution. Total ash, crude proteins and crude fibres significantly increased in starter culture inoculated vegetables. However, both β-carotene and ascorbic acid were slightly reduced in all fermented batches. Anti-nutrients were significantly reduced in all fermented batches. In conclusion, lactic acid fermentation of these vegetables demonstrated the ability to maintain or increase nutrients while reducing of anti-nutrients.

Nutritional value of grain and leafy Amaranth varieties grown in Tanzania

Amaranth leaves and seeds are highly nutritious, but less is clearly known for the varieties grown in Tanzania. Grains, leaves (dry and fresh) and flower part of amaranth were analyzed for minerals (iron, zinc, copper and manganese), proximate (crude protein, crude fat, crude fibre and carbohydrate) and anti-nutrients (nitrate and oxalate) content. Minerals were significantly higher (p&lt;0.05) in fresh leafy varieties performing 75.89 mg/100 g, 3.284 mg/100 g and 34.869 mg/100 g for Amaranthus hypochondriacus (Nafaka), A. hypochondriacus (Lishe njano) and A. dubius (White local) respectively, with iron being significantly higher in dried leaves (284.384 mg/1000 g) of A. dubius (Bwasi jekundu). Protein, Fat and Fibre content is significantly higher in grains of amaranths indicating Crude protein (15.787%) in A. cruentus (Bwasi kijani), Crude Fibre (13.040% and 13.163%) in White local and Bwasi jekundu respectively that are not significantly different (p&gt;0.05) and Crude Fat (9.273%) in Bwasi jekundu. Total Carbohydrate (78.743%) is significantly higher in dried Bwasi kijani. Anti-nutrient contents were significantly higher in dried compared to fresh leaf varieties, grain and amaranth flowers. Oxalate ranging from 378.5 to 360.3 mg/100 g and are not significantly different (p&gt;0.05) within varieties, nitrate (137.06 μg/g) is significantly higher in A. hybridus (Lishe nyeupe) of dried leaves compared to fresh, grains and amaranth flower. Bwasi jekundu appears to be the best variety as dried leaves have the highest iron, since micronutrients are of more significance in leaves of vegetables than macro nutrients.

A Comprehensive Analysis on Nutritional and Antioxidant Characteristics of a Traditional Roasted Maize Flour (Furniko) of Pontic Greeks: Comparative Study to Related Flour Products

Furniko flour (FF) is a traditional roasted flour derived from a maize landrace, commonly consumed by Greeks of Pontic origin in the northern regions of Greece. Despite its perceived nutritional benefits, there is a lack of scientific data to support and highlight its value. This study aimed to compare the nutritional, physicochemical, anti-nutritional, functional, and antioxidant characteristics of FF with those of traditional and non-traditional types of maize flour. Furniko flour (FF) presented the highest values for protein (10.86 ± 0.36 g/100 g), fat (5.05 ± 0.08 g/100 g), K (539.93 mg/100 g), Mg (126.38 mg/100 g), P (296.4 mg/100 g), Zn (2.44 mg/100 g), and total phenolic content (TPC) (156 mg GAE/100 g). However, FF exhibited lower levels of Fe (3.83 mg/100 g), carbohydrates (70.55 ± 0.24 g/100 g), and antioxidant activity (0.27 ± 0.02 µmol of TE/g) than other types of flour examined. Furniko’s functional properties make it an excellent source for porridges, while its low content of antinutrients reduces the possibility of low bioavailability of Fe, Zn, Mg, and Ca. Due to its significant and functional characteristics, Furniko flour could be considered an important material in the food industry, especially in bakery goods and health-oriented foods like energy bars, breakfast cereals, and gluten-free pasta. More research is needed, however, to thoroughly investigate its dietary potential and compatibility with other components.

Effects of Different Processing Methods on the Nutritional, Phytochemical and Functional Properties of Soya bean (Glycine max TGX 1835-10E) commonly produced in Cameroon

Soya bean (variety TGX 1835-10E) is a legume commonly produced and consumed in Cameroon. Despite its affordability compared to animal sources of proteins, protein energy malnutrition (PEM) is still observed in the country and especially in rural areas. This can be attributed the way the available soya bean is processed which can easily affect its physicochemical properties and reduce its nutritional value and functional properties. This study was conducted in order to evaluate the effect of different processing methods on the nutritional composition, phytochemical and functional properties of soya bean. The beans were divided into nine groups that were processed differently and analyzed for their total phenolic content, antioxidant activity, oil quality and nutritional composition and the functional properties of their flours. Results showed that the total phenolic content was found to be ranged between 99.84 - 216.85 mg GAE/g and significantly increased with roasting and decreased with boiling treatments. All samples exhibited good antioxidant activity. All treatments altered soya bean oil quality with time. Soaking, boiling, de-hulling and drying considerably reduced the protein (43.49 to 29.93%) and carbohydrate (15.44 to 1.27%) contents of soya bean while soaking, de-hulling, boiling and drying increased its lipid content (11.60 to 15.90%). All treatments significantly reduced the mineral and anti-nutrient (phytate and oxalate) contents of soya bean. The flours exhibited good functional properties, except for emulsion and foaming capacities which significantly decrease with processing. Soya bean can be a good ingredient for food formulation and preparation, both for nutritional and technological purposes.

Nutritional composition of some wild edible plants consumed in Southwest Ethiopia

Wild Edible Plants (WEPs), namely Chaw (Solanum nigrum L.), Shutamodoroy (Vigna membranacea A. Rich), Entut (Dioscorea praehensilis Benth.), Gagut (Trilepisium madagascariense D.C.), and Tikawoch (Cleome gynandra L.), are naturally grown WEPs and are consumed by the Meinit cultural community in the Bench Maji zone of southwest Ethiopia. However, their nutritional and anti-nutritional compositions of these WEPs have not been documented. In this regard, the proximate, mineral and anti-nutrient contents of the edible portions of these WEPs were analyzed using standard food analysis methods. The nutritional analysis revealed that the WEPs contain valuable nutrients in the following ranges: protein (4.0–21.7%), fat (0.7–6.1%), fiber (8.9–22.3%), carbohydrates (38.1–83%) and energy (275–371.1 kcal/100 g). These WEPs were also rich in macro and micro minerals such as calcium (3.7–594.8 mg/100 g), potassium (440.6–1487.8 mg/100 g), sodium (174.9–277.4 mg/100 g), magnesium (68.2–588.1 mg/100 g), iron (0.8–38.5 mg/100 g), zinc (2.4–5.9 mg/100 g) and copper (0.1–0.5 mg/100 g). The phytate, condensed tannin, and oxalate content of WEPs varied from 8.6 to 307.3 mg/100 g, 5.8–329.0 mg/100 g, and 43.7–443.9 mg/100 g, respectively. The result indicated that these WEPs are rich sources of nutrients that could help combat nutrient deficiencies, particularly in rural communities. The results of this study can be used as baseline information for the nutraceuticals industry and community-based nutrition practitioners.

Differential response of diverse wheat genotypes to Mn application for yield and quality parameters under Mn deficient soil of North-western India

Low availability of manganese (Mn) induces its deficiency in wheat grown particularly in course textured soil. Growing Mn efficient and responsive genotypes on light textured soils is sustainable approach to higher Mn accumulation in wheat grain. For this, sixteen wheat genotypes viz. bread, durum and triticale, were investigated for two years with foliar application of Mn. Diverse wheat genotypes responded differently toward yield and quality parameters. Maximum increment in grain and straw yield was observed in PDW314 (39.3%) and TL2908 (26.1%), over control. On the other hand, Mn concentration in grain and straw increased to maximum in PDW 274 (51.3%) and PBW621 (51.2%), over control. Among bread, durum and triticale genotypes, PBW343U (61.8%), PDW274 (91%) and TL2969 (37.8%) strongly responded to Mn application and supported by higher Mn accumulation. Average grain yield efficiency index (GYEI) and Mn accumulation efficiency index (MAEI) were 89.0 and 71.7, respectively. Due to higher yield and higher Mn accumulation than GYEI and MAEI, the genotypes HD2967, PBW725, PBW677, PBWZn1, TL2969, PDW233 were categorized as efficient and responsive, which may prove beneficial for wheat production at large scale under Mn deficient soil. Additional supply of Mn also significantly improved the phenolic content, flavonoids content and total antioxidant activity, while reducing the tannins and phytate content in all genotypes. Based on obtained results, PBW677, PBWZn1 and TL2969 were screened as most desirable genotypes as they possess high GYEI, MAEI, high antioxidant activity and low antinutrient content.

Bioaccessibility of iron and zinc in selected complementary foods fortified with micronutrient powders in Kenya

Fortification with micronutrient powders (MNPs) is recommended as a strategy for increasing the micronutrient content in complementary foods. However, plant-based diets commonly consumed in developing countries are rich in phytates and tannins, which decrease the micronutrient bioavailability. The present work analysed the relationship between the antinutrient content, and also iron and zinc bioaccessibility, in home-made MNP-fortified complementary feeding porridges refined with white rice, maize, white sorghum, finger millet, pearl millet, Irish potato, and banana samples, which were obtained from the local market and milled into flour. Porridges were prepared using the flour, cooled to 50°C, fortified with MNPs, and subjected to in vitro digestion. Total and bioaccessible zinc and iron were quantified using atomic absorption spectrometry. Tannins and phytates were analysed using Folin-Denis and high-performance liquid chromatography methods, respectively. Porridges were classified as having poor bioavailability if their phytate-zinc and phytate-iron molar ratios were &gt; 15 and &gt; 0.4, respectively. Only pearl millet and soybeans showed tannin levels higher than the recommended values. The lowest phytate level was observed in refined white rice (0.11 ± 0.04 g/100 g), and the highest was in pearl millet (2.83 ± 0.10 g/100 g). Zinc bioaccessibility ranged from 7.31% (finger millet) to 26.05% (corn-soy blend). Only pearl millet porridge was classified as having poor zinc bioavailability. Iron bioaccessibility ranged from 20.73% (refined white rice) to 0.62% (pearl millet). Refined white rice and Irish potato were the only foods with the phytate-iron ratio within the recommended range. Iron bioaccessibility decreased significantly with an increase in both tannin (r = -0.31, p = 0.045) and phytate (r = -0.39, p = 0.01) contents. Zinc bioaccessibility showed a significant positive relationship with tannin levels (r = 0.41, p = 0.008), but an insignificant inverse relationship with phytate levels (r = -0.072, p = 0.700). Iron bioaccessibility was adversely affected by phytate and tannin levels. To improve iron and zinc bioavailability in complementary foods, strategies for lowering the phytate and tannin contents at the household level are recommended.