Antinutritional Compounds Research Articles

VICINE AND CONVICINE LEVELS IN DRY AND FRESH BEANS DURING THE GROWTH STAGES AND THE EFFECT OF ENZYMATIC TREATMENT AND PROCESSING CONDITIONS ON THEIR REMOVAL.

Beans (Vicia faba) contain some anti-nutritional compounds, especially vicine and convicine and their non-sugar derivatives, divicine and isouramil, which are responsible for the occurrence of Favism in people with hereditary deficiency of Glucose-6-phosphate dehydrogenase (G6PD). These study objective was estimation of vicine and convicine content and their distribution in dry and green bean parts during the growth stages, and the effect of beta-glucosidase from defatted apricot seed powder and some home-based processing conditions on elimination of these compounds from the bean. The results showed that the content of vicine & convicine in bean ranged from 22.7 mg/100 g in the seedling stage to 46.8 mg/100 g in the pods stage at 139 days. As for vicine, it ranged from 12.6 mg /100g to 29 mg/100g at the above stages respectively. While for convicine it ranged from 10.1 mg/100g to 17.8 mg/100 respectively. The enzymatic treatments showed significant elimination of those compounds as compared to non-enzymatic treatments. Additionally, other factors such as soaking temperature, pH, and time as well as cooking process had a positive effect on the elimination of those glucosides.

Phytochemicals in Brassica juncea distressing developmental and reproductive biology of mustard aphid (Lipaphis erysimi)

The present study was carried out to decipher the variation in plant phytochemicals, and their effect on developmental, reproduction and survival of Lipaphis erysimi (Kalt.) on diverse Brassica juncea cultivars. These studies revealed significant differences in total nymphal, reproductive and developmental periods, fecundity and offspring survival of L. erysimi on the test B. juncea cultivars. Development period was significantly longer on DRMR 150-35, PM 26, RLC 3 and PM 25, while fecundity and survival were lower on PM 27, RLC 3, NRCHB 101, RH 749, Pusa Tarak, RH 0406 and PM 30, except in a few cases. Total proteins, antioxidants, tannins, phenols and FRAP were significantly higher, and sugars lower in DRMR 150-35, RLC 3, PM 26 and NRCHB 101 as compared to other B. juncea cultivars. Total proteins, total tannins and antioxidants exhibited a significant and positive, while total sugars showed negative correlation, and explained 86.1% variability in total developmental period of L. erysimi. Total sugars revealed a significantly positive and FRAP negative correlation, explaining 35.5% variability in fecundity of L. erysimi. Furthermore, total proteins and total antioxidants also showed significant and negative correlation with offspring survival, and total phenols and antioxidants explained 28.9% variability in offspring survival of L. erysimi on the test B. juncea genotypes. Present study suggests that DRMR 150-35, RLC 3, NRCHB 101 and PM 26 have greater amounts of antinutritional plant defense compounds which adversely affect the developmental and reproductive biology of L. erysimi, and thus could be used in Brassica improvement programme for sustainable crop production.

Exploring the nutritional and health benefits of pulses from the Indian Himalayan region: A glimpse into the region's rich agricultural heritage.

Pulses have been consumed worldwide for over 10 centuries and are currently among the most widely used foods. They are not economically important, but also nutritionally beneficial as they constitute a good source of protein, fibre, vitamins and minerals such as iron, zinc, folate and magnesium. Pulses, but particularly species such as Macrotyloma uniflorum, Phaseolus vulgaris L., Glycine max L. and Vigna umbellate, are essential ingredients of the local diet in the Indian Himalayan Region (IHR). Consuming pulses can have a favourable effect on cardiovascular health as they improve serum lipid profiles, reduce blood pressure, decrease platelet activity, regulate blood glucose and insulin levels, and reduce inflammation. Although pulses also contain anti-nutritional compounds such as phytates, lectins or enzyme inhibitors, their deleterious effects can be lessened by using effective processing and cooking methods. Despite their great potential, however, the use of some pulses is confined to IHR regions. This comprehensive review discusses the state of the art in available knowledge about various types of pulses grown in IHR in terms of chemical and nutritional properties, health effects, accessibility, and agricultural productivity.

FERMENTATION OF BAMBARA FLOUR: EXPLORING MICROBIAL ECOLOGY DYNAMICS AND EFFECTS ON ANTI-NUTRITIONAL FACTORS

The fermentation of Bambara flour represents a crucial step in traditional food processing, modulating its nutritional profile and sensory attributes. This study investigates the microbial ecology dynamics during Bambara flour fermentation and its impact on anti-nutritional factors. A diverse consortium of lactic acid bacteria was employed to ferment Bambara flour under controlled conditions. Through molecular and biochemical analyses, we characterized the shifts in microbial populations and the degradation of anti-nutritional compounds throughout the fermentation process. Our findings reveal intricate microbial interactions, including the dominance of specific lactic acid bacteria species and their role in mitigating anti-nutritional factors. Furthermore, we elucidate the potential health benefits conferred by the fermentation process, highlighting its significance in enhancing the nutritional quality and safety of Bambara flour-based products.

The potential role of Indigofera zollingeriana as a high-quality forage for cattle in Indonesia

Ownership of cattle in Indonesia is dominated by smallholder farmers, who rely heavily on low-quality mature grasses and crop residues as animal feed. Forage tree legumes (FTLs) provide a practical and profitable option for supplying nutrients limiting cattle growth and reproduction, especially during the dry months. Indigofera zollingeriana is a tall, high-yielding plant under investigation as feed, which can produce edible plant material exceeding 4 t dry matter (DM)/ha/harvest, when cut every 68 days. I. zollingeriana is adapted to a relatively wide range of climatic conditions and soil-types, with notable high tolerance of acidic soils. Forage quality is high, with high crude protein (265 g/kg DM average) and low fiber (367 g neutral detergent fiber/kg DM) concentrations and high in vitro DM digestibility (72.6%). It contains no identified anti-nutritional compounds but concentration of indospicine, a recognized toxic contaminant in some species of Indigofera, is currently unknown. Information on animal responses to feeding I. zollingeriana is limited, especially for cattle, but research suggests growth responses in goats are comparable with those for other available FTLs. Research to date suggests I. zollingeriana could be a valuable addition to FTLs currently available in Indonesia, especially for acidic soils, but further information is required on performance on saline soils, persistence under regular harvesting, indospicine status, acceptance by cattle and effects on their productivity.

Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity.

The effects of two fermentation processes (common fermentation with Saccharomyces cerevisiae and fermentation by Lacticaseibacillus casei subsp. casei PTCC 1608 and Lactiplantibacillus plantarum subsp. plantarum PTCC 1745) on pH, titratable acidity, total phenolic and flavonoid contents, antioxidant capacity, saponin content, as well as phytic acid content of quinoa dough were investigated during the 24-h fermentation (4-h interval). According to the results, the highest titratable acidity was observed in the samples fermented by L. casei subsp. casei. Moreover, the highest antioxidant capacity was observed after 12 h of fermentation by L. plantarum subsp. plantarum (31.22% for DPPH, 104.67% for FRAP) due to a higher concentration of phenolic compounds produced (170.5% for total phenolic content). Also, all samples have been able to reduce saponin by 67% on average. Furthermore, the samples fermented by L. plantarum subsp. plantarum showed the most significant decrease in phytic acid content (64.64%) during 24-h fermentation. By considering the reduction of the antinutritional compounds and improvement in the antioxidant properties of quinoa flour, the Lactiplantibacillus plantarum strain was recommended.

The avian taste system.

Taste or gustation is the sense evolving from the chemo-sensory system present in the oral cavity of avian species, which evolved to evaluate the nutritional value of foods by detecting relevant compounds including amino acids and peptides, carbohydrates, lipids, calcium, salts, and toxic or anti-nutritional compounds. In birds compared to mammals, due to the relatively low retention time of food in the oral cavity, the lack of taste papillae in the tongue, and an extremely limited secretion of saliva, the relevance of the avian taste system has been historically undermined. However, in recent years, novel data has emerged, facilitated partially by the advent of the genomic era, evidencing that the taste system is as crucial to avian species as is to mammals. Despite many similarities, there are also fundamental differences between avian and mammalian taste systems in terms of anatomy, distribution of taste buds, and the nature and molecular structure of taste receptors. Generally, birds have smaller oral cavities and a lower number of taste buds compared to mammals, and their distribution in the oral cavity appears to follow the swallowing pattern of foods. In addition, differences between bird species in the size, structure and distribution of taste buds seem to be associated with diet type and other ecological adaptations. Birds also seem to have a smaller repertoire of bitter taste receptors (T2Rs) and lack some taste receptors such as the T1R2 involved in sweet taste perception. This has opened new areas of research focusing on taste perception mechanisms independent of GPCR taste receptors and the discovery of evolutionary shifts in the molecular function of taste receptors adapting to ecological niches in birds. For example, recent discoveries have shown that the amino acid taste receptor dimer T1R1-T1R3 have mutated to sense simple sugars in almost half of the living bird species, or SGLT1 has been proposed as a part of a T1R2-independent sweet taste sensing in chicken. The aim of this review is to present the scientific data known to date related to the avian taste system across species and its impact on dietary choices including domestic and wild species.

Interplay between soluble and insoluble protein/calcium/phytic acid complexes in dispersions of faba bean and pea protein concentrates around neutral pH

Pulses are rich in proteins and a good source of calcium. However, antinutritional compounds such as phytic acid can bind to proteins and minerals to form complexes, reducing their digestibility and bioavailability, respectively. This study investigated interactions and potential complex formation between phytic acid, calcium, and proteins in pea and faba bean concentrate dispersions. The solubility of the 3 compounds was measured at pH 6.5, 7.0 and 7.5. Formation of complexes was investigated by chelating calcium upon EDTA addition or by removing proteins via ultrafiltration. Protein profiles were compared using Size Exclusion Chromatography (SEC). For both pea and faba bean, protein solubility increased with increasing pH. Phytic acid solubility was minimum at pH 7.0, while simultaneously calcium solubility was maximum. Protein solubility increased with EDTA addition compared to the control at pH 6.5 (pea and faba bean) and 7.0 (pea), supporting the presence of insoluble binary complexes between calcium and proteins. The concomitant rise in phytic acid solubility for pea (pH 6.5 and 7.0) highlighted the formation of either insoluble binary (phytic acid to calcium) or ternary complexes. Also, the formation of soluble protein complexes with phytic acid and, possibly, with calcium was highlighted. Small amounts of soluble ternary complexes were observed at pH 7.5. SEC results showed an increase in globulin's (especially legumin) solubility after calcium chelation; this demonstrated the formation of insoluble complexes mediated by calcium. This study highlighted that the different protein fractions from pulses must be considered separately in their ability to establish complexes with calcium and phytic acid.

The silencing of TdIPK1 genes enhances micronutrient concentration in durum wheat grain

Phytic acid (PA) is the main storage form of phosphorus in kernel and is considered an anti-nutritional compound because of its ability to bind to essential minerals such as iron (Fe), zinc (Zn), potassium (K), calcium (Ca) and magnesium (Mg), thus limiting their availability, especially for populations whose diet is largely based on staple crops.This study reports a promising nutrient biofortification approach of durum wheat. The approach was based on the silencing of the gene encoding the inositol pentakisphosphate 2- kinase 1 (IPK1), involved in the last step of the PA biosynthetic pathway, through a Targeting Induced Local Lesions IN Genomes (TILLING) approach. Single knockout mutants for the IPK1 homeoalleles were identified and crossed to pyramid the two mutations. Although an elevated number of plants (F2 and F3 progenies) were analysed, no genotypes lacking both the homeoalleles were recovered, suggesting that the expression of IPK1 is crucial for seed formation in the spike and/or for plant germination and development.The characterization of the single null genotypes highlighted that the partial TdIPK1-B1- mutants showed a lower accumulation of PA in the kernel along with a higher content of essential microelements (Fe, Mn, Zn) compared to the control wild-type. The pattern of mineral accumulation was different for the TdIPK1-A1- mutants which only presented a greater accumulation of K.

Phytochemical Profile and Composition of Chickpea (Cicer arietinum L.): Varietal Differences and Effect of Germination under Elicited Conditions.

Germination is a simple process that improves the nutritional and medicinal values of seeds such as chickpeas. However, the detailed analysis of the phytochemical profile after chemical elicitation during chickpea germination is indispensable when making inferences about its biological properties. Therefore, an evaluation was made of the effect of the chemical inducers salicylic acid (SA, 1 and 2 mM), chitosan (CH, 3.3 and 7 μM), and hydrogen peroxide (H2O2, 20 and 30 mM) during germination at 25 °C with 70% RH for 4 days on the content of antinutritional and bioactive compounds, including phenolics, sterols, and saponins, in three Mexican chickpea varieties (Blanoro, Patron, and San Antonio) using UPLC-ELSD-ESI-QqQ-MS/MS, UPLC-DAD-ESI-QqQ-MS/MS, and HPLC-DAD-sQ-MS. The highest increase in phenolics and saponins was found in the Blanoro sprouts induced with SA 2 mM, whereas the highest phytosterol content was detected in San Antonio sprouts induced with CH 7 μM. In addition, significant increases in mono-, di-, and oligosaccharides and decreases in antinutritional contents were achieved after germination with most of the elicitation conditions. More importantly, we identified new compounds in chickpea sprouts, such as the lignans matairesinol and secoisolariciresinol, the phenolic compounds epicatechin gallate and methyl gallate, some phytosterols, and the saponin phaseoside 1, which further increased after chemical elicitation.

Biochemical and Phylogenetic Analysis of Italian Phaseolus vulgaris Cultivars as Sources of α-Amylase and α-Glucosidase Inhibitors.

Phaseolus vulgaris α-amylase inhibitor (α-AI) is a protein that has recently gained commercial interest, as it inhibits mammalian α-amylase activity, reducing the absorption of dietary carbohydrates. Numerous studies have reported the efficacy of preparations based on this protein on the control of glycaemic peaks in type-2 diabetes patients and in overweight subjects. A positive influence on microbiota regulation has also been described. In this work, ten insufficiently studied Italian P. vulgaris cultivars were screened for α-amylase- and α-glucosidase-inhibiting activity, as well as for the absence of antinutritional compounds, such as phytohemagglutinin (PHA). All the cultivars presented α-glucosidase-inhibitor activity, while α-AI was missing in two of them. Only the Nieddone cultivar (ACC177) had no haemagglutination activity. In addition, the partial nucleotide sequence of the α-AI gene was identified with the degenerate hybrid oligonucleotide primer (CODEHOP) strategy to identify genetic variability, possibly linked to functional α-AI differences, expression of the α-AI gene, and phylogenetic relationships. Molecular studies showed that α-AI was expressed in all the cultivars, and a close similarity between the Pisu Grogu and Fasolu cultivars' α-AI and α-AI-4 isoform emerged from the comparison of the partially reconstructed primary structures. Moreover, mechanistic models revealed the interaction network that connects α-AI with the α-amylase enzyme characterized by two interaction hotspots (Asp38 and Tyr186), providing some insights for the analysis of the α-AI primary structure from the different cultivars, particularly regarding the structure-activity relationship. This study can broaden the knowledge about this class of proteins, fuelling the valorisation of Italian agronomic biodiversity through the development of commercial preparations from legume cultivars.

Inorganic nutrients and heavy metals in some wild edible plants consumed by rural communities in Northern Uganda: Implications for human health

For centuries, wild edible plant species have sustained local communities across Africa by supplementing households’ diets in seasons of food shortage. Wild edible plants contain inorganic nutrients, which are essential for the proper functioning of organisms. However, their nutritional contents have not been well researched and are generally poorly understood. This study aimed to quantify the levels of inorganic micro-and macronutrients as well as heavy metals (Mg, Ca, K, Fe, Zn, Cd, Hg and Pb) in selected wild edible plants traditionally consumed among the Acholi communities in northern Uganda, and associated health risks of consuming them. The leaves and young stems of 12 wild edible plants, viz: Acalypha rhomboidea, Asystacia gangetica, Crassocephalum sacrobasis, Crotalaria ochroleuca, Heterotis rotundifolia, Hibiscus cannabinus, Hibiscus sp., Hibiscus surattensis, Ipomoea eriocarpa, Maerua angolensis, Senna obtusifolia and Vigna membranacea were air-dried and crushed to powder. The powders were then macerated using aqua regia solution and analyzed in triplicates using the Atomic Absorption Spectrophotometry (AAS). The target hazard quotient (THQ) of Pb was calculated for non-carcinogenic health risks. Mg, Ca, K, Fe, Zn and Pb were detectable in all the wild edible plants sampled. All inorganic nutrients (mg/100gdw), were below the Recommended Daily Allowance (RDA); Mg (9.4 ± 0.19 to 10.4 ± 0.15), Ca (119 ± 5.82 to 1265 ± 14.9), Fe (3.29 ± 0.02 to 11.2 ± 0.09), Zn (0.52 ± 0.02 to 2.36 ± 0.03). Hg and Cd were below detectable limits in all the samples tested. The content of Pb (0.69 ± 0.11 to1.22 ± 0.07) was higher than the CODEX and EU limits of 0.1 ppm (0.001 mg/g) but was below the recommended threshold of 1. The health risk assessment revealed no potential hazards both in children and adults. However, there is a need to study the bioavailability of Pb when the vegetables are consumed due to factors such as indigestion and antinutritional compounds.

Defining growth requirements of microgreens in space cultivation via biomass production, morpho-anatomical and nutritional traits analysis.

During long-term manned missions to the Moon or Mars, the integration of astronauts' diet with fresh food rich in functional compounds, like microgreens, could strengthen their physiological defenses against the oxidative stress induced by the exposure to space factors. Therefore, the development of targeted cultivation practices for microgreens in space is mandatory, since the cultivation in small, closed facilities may alter plant anatomy, physiology, and resource utilization with species-specific responses. Here, the combined effect of two vapor pressure deficit levels (VPD: 0.14 and 1.71 kPa) and two light intensities (150 and 300 µmol photons m-2 s-1 PPFD) on two species for microgreen production (Brassica oleracea var. capitata f. sabauda 'Vertus' and Raphanus raphanistrum subsp. sativus 'Saxa'), was tested on biomass production per square meter, morpho-anatomical development, nutritional and nutraceutical properties. Microgreens were grown in fully controlled conditions under air temperature of 18/24°C, on coconut fiber mats, RGB light spectrum and 12h photoperiod, till they reached the stage of first true leaves. At this stage microgreens were samples, for growth and morpho-anatomical analyses, and to investigate the biochemical composition in terms of ascorbic acid, phenols, anthocyanin, carotenoids, carbohydrates, as well as of anti-nutritional compounds, such as nitrate, sulfate, and phosphate. Major differences in growth were mostly driven by the species with 'Saxa' always presenting the highest fresh and dry weight as well as the highest elongation; however light intensity and VPDs influenced the anatomical development of microgreens, and the accumulation of ascorbic acid, carbohydrates, nitrate, and phosphate. Both 'Saxa' and 'Vertus' at low VPD (LV) and 150 PPFD increased the tissue thickness and synthetized high β-carotene and photosynthetic pigments. Moreover, 'Vertus' LV 150, produced the highest content of ascorbate, fundamental for nutritional properties in space environment. The differences among the treatments and their interaction suggested a relevant difference in resource use efficiency. In the light of the above, microgreens can be considered suitable for cultivation in limited-volume growth modules directly onboard, provided that all the environmental factors are combined and modulated according to the species requirements to enhance their growth and biomass production, and to achieve specific nutritional traits.

Characterization of bioprocessed white and red sorghum flours: Anti-nutritional and bioactive compounds, functional properties, molecular, and morphological features.

In the current investigation, white and red sorghum grains were exposed to bioprocessing techniques, such as soaking, germination, fermentation, and dual processing (both germination and fermentation). Germination and fermentation resulted in improved bioactive profile attributing to better antioxidant activity, whereas a reduction in antinutrient components was observed. On the other hand, soaking had decreased phenolic components and anti-nutritional factors attributing to their leaching in the soaking water. A significant change in the functional properties and color profile was also observed on bioprocessing. It also caused alterations in the morphological structure of the starch-protein matrix and molecular interactions of certain functional groups that reveal the synthesis of certain new bioactive compounds in the flour. The alterations in the bioprocessed flours occurred due to the structural breakdown attributing to the activity of hydrolytic enzymes that were activated during the processing treatments. Bioprocessing was also responsible for the degradation of the starch granules and unfolding of the protein matrix, thus altering the in vitro nutrient digestibility of the flours. Principal component analysis was used to authenticate the differences between different treatments and observations recorded. These bioprocessed flours could be potential ingredients for several valorized cereal products.

A comprehensive metabolomics and lipidomics atlas for the legumes common bean, chickpea, lentil and lupin.

Legumes represent an important component of human and livestock diets; they are rich in macro- and micronutrients such as proteins, dietary fibers and polyunsaturated fatty acids. Whilst several health-promoting and anti-nutritional properties have been associated with grain content, in-depth metabolomics characterization of major legume species remains elusive. In this article, we used both gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) to assess the metabolic diversity in the five legume species commonly grown in Europe, including common bean (Phaseolus vulgaris), chickpea (Cicer arietinum), lentil (Lens culinaris), white lupin (Lupinus albus) and pearl lupin (Lupinus mutabilis), at the tissue level. We were able to detect and quantify over 3400 metabolites covering major nutritional and anti-nutritional compounds. Specifically, the metabolomics atlas includes 224 derivatized metabolites, 2283 specialized metabolites and 923 lipids. The data generated here will serve the community as a basis for future integration to metabolomics-assisted crop breeding and facilitate metabolite-based genome-wide association studies to dissect the genetic and biochemical bases of metabolism in legume species.

NMR-Based Metabolomic Study on Phaseolus vulgaris Flour Fermented by Lactic Acid Bacteria and Yeasts.

In recent years, fermented foods have attracted increasing attention due to their important role in the human diet, since they supply beneficial health effects, providing important sources of nutrients. In this respect, a comprehensive characterization of the metabolite content in fermented foods is required to achieve a complete vision of physiological, microbiological, and functional traits. In the present preliminary study, the NMR-based metabolomic approach combined with chemometrics has been applied, for the first time, to investigate the metabolite content of Phaseolus vulgaris flour fermented by different lactic acid bacteria (LAB) and yeasts. A differentiation of microorganisms (LAB and yeasts), LAB metabolism (homo- and heterofermentative hexose fermentation), LAB genus (Lactobacillus, Leuconostoc, and Pediococcus), and novel genera (Lacticaseibacillus, Lactiplantibacillus, and Lentilactobacillus) was achieved. Moreover, our findings showed an increase of free amino acids and bioactive molecules, such as GABA, and a degradation of anti-nutritional compounds, such as raffinose and stachyose, confirming the beneficial effects of fermentation processes and the potential use of fermented flours in the production of healthy baking foods. Finally, among all microorganisms considered, the Lactiplantibacillus plantarum species was found to be the most effective in fermenting bean flour, as a larger amount of free amino acids were assessed in their analysis, denoting more intensive proteolytic activity.

Nutrient Composition, Physicobiochemical Analyses, Oxidative Stability and Antinutritional Assessment of Abundant Tropical Seaweeds from the Arabian Sea.

Foods enriched with nutritional compounds and biological activities, especially antioxidants, are considered healthier for human and/or animal consumption. Seaweeds are rich sources of biologically active metabolites and are used as functional foods. In this study, proximate compositions, physicobiochemical characteristics and oil oxidative stability were analyzed for 15 abundant tropical seaweeds (four green-Acrosiphonia orientalis, Caulerpa scalpelliformis, Ulva fasciata, Ulva lactuca; six brown-Iyengaria stellata, Lobophora variegate, Padina boergesenii, Sargassum linearifolium, Spatoglossum asperum, Stoechospermum marginatum; and five red-Amphiroa anceps, Grateloupia indica, Halymenia porphyriformis, Scinaia carnosa, Solieria chordalis). All seaweeds were analyzed for the proximate composition, including moisture content, ash content, total sugar content, total proteins, total lipids, crude fiber, carotenoid content, total chlorophyll content, proline, iodine content, nitrogen-free extract, total phenolic content and total flavonoid content. Green seaweeds showed higher nutritional proximate composition, followed by brown and red seaweeds. Among the different seaweeds, Ulva, Caulerpa, Sargassum, Spatoglossum and Amphiroa showed high nutritional proximate composition compared to other seaweeds. High cation scavenging, free radical scavenging and total reducing activities were observed for Acrosiphonia, Caulerpa, Ulva, Sargassum, Spatoglossum and Iyengaria. It was also observed that 15 tropical seaweeds contained negligible amounts of antinutritional compounds, including tannic acid, phytic acid, saponins, alkaloids and terpenoids. Nutritionally, green and brown seaweeds provided higher sources of energy (150-300 calories per 100 g) compared to red seaweeds (80-165 calories per 100 g). Additionally, this study also confirmed that tropical seaweeds improved the oxidative stability of food oils and, therefore, might be recommended as natural antioxidant additives. The overall results confirm that tropical seaweeds are potential sources of nutrition and antioxidants and may be explored as functional food, dietary supplementation or animal feed. Additionally, they may also be explored as food supplements for fortifying food products, as food toppings or for garnishing and seasoning foods. However, a human or animal toxicity analysis is required before any conclusive recommendation for daily food or feed intake can be made.

Susceptibility of processed and stored cassava, plantain, yam, and cocoyam to coffee bean weevil (Araecerus fasciculatus De Geer)

BackgroundCoffee bean weevil (Araecerus fasciculatus DeGeer) (Coleoptera: Anthribidae) infestation is a major challenge affecting processed, dried, and stored foods globally. However, the growth performance of this insect pest in processed and stored cassava, plantain, yam, and cocoyam is poorly understood. Resolving this will guide future biotechnological efforts on these food products. In the study, the susceptibility rate of the processed and stored product of cassava, yam, cocoyam, and plantain to the growth performance of the coffee bean weevil at laboratory conditions (20 ± 5 °C and 70 ± 5% R.H.) was investigated. The anti-nutritional (phytate, alkaloids, saponin, tannin, and oxalate) contents of this stored food were used to characterize the survival rate of A. fasciculatus. The study was carried out for 6 months between December 2012 and May 2013.ResultsResults show that the adult longevity, growth, and feeding of the adult A. fasciculatus decrease in order from Cassava, Plantain, Yam to Cocoyam. Cocoyam has the highest tannin, alkaloid, and phytate values, which are possible factors that inhibited the growth of the larvae, pupae, and adults’ A. fasciculatus. The highest weight loss occurred in cassava followed by plantain. The anti-nutritional factors determine the hatchability of the A. fasciculatus eggs and throughout its development stages. This study revealed that processed and stored products (e.g., cocoyam) with high anti-nutritional factors can survive A. fasciculatus under prolonged storage.ConclusionsFrom this study, it is observed that high anti-nutritional compounds in the stored food products inhibit the growth of Araecerus fasciculatus, especially in cocoyam. The result is important in food security and management in developing countries where food insecurity has become a major challenge.

Impact of Germination on the Protein Solubility and Antinutritive Compounds of Lupinus angustifolius and Vicia faba in the Production of Protein-Rich Legume-Based Beverages.

Lupines and faba beans are protein-rich legumes, which can be utilized as a plant-based substitute for animal proteins in human nutrition in general and in the beverage industry in particular. However, their application is hampered by low protein solubility in the acidic pH range and by antinutrients such as flatulence-causing "raffinose family oligosaccharides" (RFOs). Germination is known in the brewing industry for increasing enzymatic activities and mobilizing storage compounds. Therefore, germinations of lupines and faba beans were performed at different temperatures, and their impact on protein solubility, the concentration of free amino acids, and degradation of RFOs, alkaloids, and phytic acid was evaluated. In general, changes were comparable for both legumes but less pronounced in faba beans. Germination depleted the RFOs entirely in both legumes. The protein size distribution was found to be shifted toward smaller fractions, the concentrations of free amino acids multiplied, and protein solubility increased. No substantial reductions in the binding capacity of phytic acid toward iron ions were observed, but a release of free phosphate in lupines was detected. The results prove that germination is an applicable process for refining lupines and faba beans for use not only in refreshing beverages or milk alternatives but also in other food applications.

Physical and nutritional properties of Chinese Steamed Bun (mantou) made with fermented soy milk

The incorporation of fermented soy milk as an ingredient in Chinese steamed bun (CSB) was investigated to improve nutritional properties and flavour. Soy milk, fermented with lactic acid bacteria (LAB) isolated from sourdough, was used at a level of 40% to prepare CSB. According to the rheological and microstructural analyses, the addition of fermented soy milk effectively improved the internal structure of the dough. CSB containing fermented soy milk had better texture properties. The protein content of CSB increased from 7.17% to 8.83%, and the fat content increased from 0.75% to 1.22%. The total phenolic compounds (TPCs) increased by 35.79%, the total flavonoids compounds (TFCs) increased by 100.08%, and the scavenging rate against DPPH increased by 8.01%. The antinutritional compounds (e.g., condensed tannins, phytic acid, total saponins) were significantly reduced by 43.35%, 21.28% and 52.18%, respectively. The in vitro protein digestibility (IVPD) increased by 10.69%, and the total free amino acids (TFAAs) concentration increased from 65.16 mg/g to 73.25 mg/g. In addition, the glucose content of CSB decreased by 13.61%, and fermented soy milk significantly increased the flavour compounds. The results confirmed that fermented soy milk could be a promising supplement for potential industrial applications.