Antinutritional Factors Research Articles

Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains.

This study explored the effects of the germination of red and white sorghum grains (Sorghum bicolor [Moench (L.)]) for up to seven days on various properties of the grain. Germination enriched sorghum's nutritional and sensory qualities while mitigating existing anti-nutritional factors. The study employed Fourier-transformed infrared spectroscopy (FT-IR) and scanning electron microscopy techniques to support its findings. Germination increased protein and lipid content but decreased starch content. White sorghum grains showed elevated calcium and magnesium but decreased iron, potassium, and zinc. Red sorghum grains showed a consistent decrease in mineral content during germination. Germination also increased fiber and lignin values in both sorghum varieties. The results of the FT-IR analysis demonstrate that germination induced significant changes in the molecular structure of white sorghum samples after 24 h, whereas this transformation was observed in red sorghum samples at four days. Total phenolic content (TPC) in red sorghum ranged from 136.64 ± 3.76 mg GAE/100 g to 379.5 ± 6.92 mg GAE/100 g. After 72 h of germination, the germinated seeds showed a threefold increase in TPC when compared to ungerminated seeds. Similarly, the TPC of white sorghum significantly increased (p < 0.05) from 52.84 ± 3.31 mg GAE/100 g to 151.76 mg GAE/100 g. Overall, during the 7-day germination period, all parameters showed an increase, and the germination process positively impacted the functional properties that contributed to the health benefits of white and red sorghum samples.

Production of extruded functional snacks based on resistant starch using waste rice and whey milk

Food waste is a serious problem on a global scale. Rice, being a staple food in the Saudi Arabian diet, is a major contributor to this waste. Current study aimed to harvest advantages of rice waste to produce and develop a new sustainable product. Corn was used as a control, extrusion process was used with leftover rice-based resistant starch (10–40%), chickpea flour (10%). and fortified with whey byproduct (10%). Chemical composition, digestibility, anti-nutritional factors, bioactive compounds, antioxidant activity, amino acids, and physical properties were investigated before and after extrusion. In comparison to control, all formulated samples showed increased levels of resistant starch, proteins, essential amino acids, total phenolic compounds, and minerals. Extruded (E4) showed the highest levels of protein at 10.46%, fiber at 3.45%, resistant starch at 34.38% and lowest energy 364.12 Kcal/100 g. There was no significant change for most of the amino acids by extrusion process. Antioxidant activity increased after extrusion from 24.80 to 32.06 mg TC/g. In conclusion, use of leftover rice-based RS, chickpea, and fortified with whey protein to produce functional food via extrusion will be beneficial to exploit such food wastes, and to avoid their negative impact on the environment.

Evaluation of the quality and safety of commercial complementary foods: Implications for nutrient adequacy and conformance with national and international standards.

Optimal nutrition in early childhood increases growth and development while preventing morbidity and mortality in later life. This study focused on the quality and safety of 32 commercially produced complementary foods collected from supermarkets in Addis Ababa, Ethiopia. The proximate composition (moisture, protein, fat, crude fibre, and ash); and the mineral profile (calcium, iron, zinc, manganese, and magnesium) were determined using the AOAC method. The determination of antinutritional factors (Condensed tannin and oxalate) was done using a UV spectrophotometer. A rapid visco analyzer was used to measure the rheological property. The microbial load of commercially produced complimentary foods was identified using aerobic colony counts for mold and yeast. Labeling practice was evaluated using the WHO and Ethiopian standard tools. The results of proximate compositions were: protein (0.92-18.16 g/100g), fat (0.63-6.44 g/100g), crude fiber (1.04-13.2 g/100g), energy (410-337 kcal/100g), moisture (0.03-17 g/100g), and ash (0.60-4.67 g/100g). The protein and fat content of all the products is below international standards. Only three products met the standards for energy. Moisture and ash contents partially met the requirement, while all of the carbohydrate contents of the products fell under the specified standard. The lowest and highest mineral contents of the products were: Fe (1.38 to 15.10 mg/100g), Zn (0.64 to 6.78 mg/100g), Ca (30.55 to 364.45 mg/100g), Mg (1.2 to 34.2 mg/100g), and Mn (0.80 to 32 mg/100g). Based on these, 21.5% of the foods met the Fe standard, and 31.5% didn't meet the Zn standard. The Ca and Mg of all the products met the requirement. Except for one product, all met standards. The highest and lowest results for the tannin and oxalate content of the products were 49.20 to 90.09 mg/100g and 0.47 to 30.10 mg/100g, respectively and this shows that the products are below the permissible range for tannin and oxalate. The counts of yeast and mold were 0.00-2.95 log10 cfu/g and 0.00-2.91 log10 cfu/g, respectively. Only one product fell below the standard for yeast count, and none of the products showed a mold count that exceeded the standard. The final viscosity was 63.5-3476 RVU, and only 31.25% of the samples fell under the permissible peak viscosity range, of 83-250 RVU. Thus, regular monitoring of the raw material and processing trends and the inclusion of animal sources in the raw material are suggested for having well-enriched complementary foods. Regulatory bodies should also conduct frequent market surveillance to safeguard the health of the consumer.

Effects of traditional processing techniques on nutritional quality and sensory acceptability of value-added products made from cowpea (Vigna unguiculata L. walp.) produced in Ethiopia

Aims: The aim of this study was to ascertain how different traditional processing methods affect the nutritive values and sensory acceptability of two cowpea varieties (Bole and Kenketi) growing in Ethiopia. Materials and Methods: A factorial design with two factors was used: cowpea varieties (Bole and Kanketi) and four processing methods (boiling, roasting, dehulling after roasting, and fermentation). Results: Moisture content, crude protein, total ash, crude fiber, crude fat, utilizable carbohydrate, and total energy of the raw cowpeas were 8.45%, 28.80%, 5.04%, 4.71%, 1.91%, 51.12%, 336.89 Kcal/100g and 8.91%, 25.32%, 4.71%, 6.60%, 2.12%, 52.34%, 329.72 Kcal/100g, for Bole and Kanketi varieties, respectively. After processing the values of these parameters were 8.00%, 27.44%, 4.81%, 3.61%, 1.75%, 54.39%, 343.03 Kcal/100g and 8.53%, 24.04%, 4.51%, 5.07%, 1.93%, 55.91%, 337.21 Kcal/100g, for Bole and Kanketi varieties, respectively. Fe, Zn and Ca, contents of raw cowpea variety were 15.65, 6.17 and 43.36 mg/100g, for Bole variety and 13.32, 4.99 and 41.91 mg/100g, respectively, for Kanketi variety. After processing, the contents were 13.46, 5.04 and 34.34 mg/100g for Bole variety whereas for Kanketi variety they were 11.65, 4.08 and 33.40 mg/100g, respectively. The anti-nutritional factors; tannin, and phytic acid were 28.43 and 80.37 mg/100g in the raw Bole variety while for Kanketi variety they were 31.23 and 127.99 mg/100g, respectively. After processing, these parameters were reduced to 16.75 and 50.37 mg/100g, respectively, for Bole whereas for Kanketi variety they were 18.42 and 80.05 mg/100g, respectively. The sensory acceptability scores of cowpea food products showed significant (p&lt;0.05) differences for most of the quality parameters as affected by different processing methods. The products processed by boiling, roasting, dehulling after roasting and fermentation showed acceptability scores that ranged from 5.97 to 6.68 for appearance, 5.83 to 6.58 for color, 5.30 to 6.57 for flavor, 4.57 to 6.43 for taste, 5.12 to 6.55 for mouthfeel and 5.36 to 6.55 for overall acceptability in scale of 7 points. The results indicated that such processing methods are helpful in improving the nutritional quality of cowpea through the reduction of antinutritional factors. Conclusion: Therefore, different processing methods significantly affect the sensory quality of processed cowpea food products and useful for improving the nutritional quality with respect to crude protein, crude fat, crude fibre, total ash, utilizable carbohydrate and mineral bioavailability through reduction of anti-nutritional factors. Keywords: Antinutritional factors, Cowpea, Nutritional composition, Traditional processing.

A novel thermophilic strain of Bacillus subtilis with antimicrobial activity and its potential application in solid-state fermentation of soybean meal.

Soybean meal (SBM) is the most important source of plant protein in animal feeds, containing around 41%-48% crude protein. Nevertheless, 70%-80% of these proteins is allergenic antigens that can have adverse implications for the gastrointestinal well-being of animals, especially to young animals. Microbial fermentation is one of the most cost-effective strategies used to reduce allergenic antigens from plant sources. In this study, we report the isolation and characterization of a novel probiotic Bacillus subtilis "L5" strain from lake mud. L5 demonstrated remarkable temperature tolerance across a broad temperature spectrum, thriving at 25°C, 37°C, and 50°C. In addition, antimicrobial assay revealed that L5 exhibits strong antimicrobial activity against Escherichia coli, effectively reducing or eliminating the growth of Gram-negative bacteria in SBM when fermented with L5. When applied to SBM fermentation, L5 efficiently reduced SBM antinutritional factors such as glycinin, β-conglycinin, trypsin inhibitor, phytic acid, neutral detergent fiber, and acid detergent fiber, which in turn results in an increase in crude protein content and the free amino acid concentration. Our findings on the probiotic and fermentation capabilities of L5 suggest that this novel bacterium has dual functions that make it a strong candidate for improving the nutrient values of feed via its role in fermentation.IMPORTANCESoybean meal (SBM), containing 41%-48% crude protein, is the most important source of plant protein in animal feeds. Unfortunately, 70%-80% of the proteins in SBM is allergenic antigens including trypsin inhibition, β-conglycinin, and conglycinin, which negatively affect intestine health and function. Microbial solid-state fermentation methods have been applied to animal feeds for decades, to eliminate antinutritional factors. Here, a novel potential probiotic Bacillus subtilis "L5" strain with high enzymatic activity and antimicrobial activity will be a great help to improve the quality and reproducibility of SBM fermentation.

Microwave irradiation of guar seed flour: Effect on anti-nutritional factors, phytochemicals, in vitro protein digestibility, thermo-pasting, structural, and functional attributes.

Guar seed flour (GSF) has a high amount of carbohydrates, proteins, phytochemicals, and anti-nutritional factors (ANFs), which limits its use. To address this issue, the current study was undertaken to understand the effect of microwave (MW) irradiation on ANFs, phytochemicals, in vitro protein digestibility (IVPD), and functional attributes of GSF at varying power density (Pd: 1-3W/g) and duration (3-9min). The ANFs were determined using a colorimetric assay and a Fourier transform infrared spectrum. At 3Pd-9min, the maximum reduction in ANFs (tannin, phytic acid, saponin, and trypsin inhibitor activity) was observed. Higher Pd and treatment duration increased antioxidant activity and total phenolic content, except for total flavonoid content. Furthermore, compared to the control sample (78.38%), the IVPD of the GSF samples increased to 3.28% (3Pd-9min). An increase in Pd and duration of MW treatment improved the thermal and pasting properties of GSF samples up to 2Pd-9min. Due to inter- and intramolecular hydrogen bonding degradation, the relative crystallinity of the 3Pd-9min treated GSF sample was 30.58%, which was lower than that of the control (40.08%). In MW-treated samples, SEM images revealed smaller clusters with rough and porous structures. However, no noticeable color (ΔE) changes were observed in MW-treated samples. Aside from water absorption capacity and water solubility index, MW treatment reduced oil absorption capacity, foaming capacity, and emulsifying capacity. As demonstrated by principal component analysis, MW irradiation with moderate Pd (2-3) was more effective in reducing ANFs, retaining nutritional contents, and improving the digestible properties of GSF, which could be a potential ingredient for developing gluten-free products.

Liver Antioxidant Capacity and Steatosis in Laying Hens Exposed to Various Quantities of Lupin (Lupinus angustifolius) Seeds in the Diet.

Despite the many beneficial properties of legume plants, their use in diets for poultry is limited by the presence of antinutritional factors. The aim of the study was to determine the activity of DT-diaphorase, ethoxycoumarin O-deethylase, and catalase, and the concentration of malondialdehyde in liver tissue, as well as the activity of SOD and CAT in the serum of Hy-line Brown hens fed a diet supplemented with various doses of Lupinus angustifolius seeds. The results indicate that the use of large amounts of lupin in the diet resulted in an increase in MDA concentration in the liver and the lipid vacuolization of hepatocytes. A significant increase in DTD activity was observed in chickens receiving 15% lupin. Regardless of lupin dose, no increase in SOD activity was observed in chicken serum after 33 days of the experiment. From the 66th day of the experiment, an increase in catalase activity in the serum of laying hens was observed, while low activity of this enzyme was found in the liver. It can be concluded that the short-term use of lupin in the diet of laying hens does not affect the activity of antioxidant enzymes and, therefore, does not affect the oxidative-antioxidant balance of their body.

Climate-Adapted Circular Poultry Production: Salt-Treated Wild Yam Tubers as Sustainable Supplementary Feed Ingredients Via Osmosis-Based Detoxification

Wild yams have tremendous potential as nutritious food and feed sources. However, anti-nutritional factors like oxalates and phenolics limit their utilization. This study evaluated salt-assisted osmosis for detoxification and nutritional improvement of wild yam tubers and assessed their application as a feed ingredient for native chickens. Wild yam tubers were treated with 10%, 20%, and 30% salt solutions to induce osmosis-based leaching of water-soluble toxins. Proximate analyses confirmed nutrient retention post-treatment. Four isonitrogenous experimental chicken feeds were formulated with varying proportions of standard commercial diet and salt-treated wild yam meal. Ninety-six 5-week-old native chicks were randomly allocated to the diets for 8 weeks to assess growth performance, intake, meat quality, and physiological parameters. Toxin levels decreased up to 50% with a 30% salt solution while beneficial nutrients were preserved. The inclusion of treated yam meal did not adversely affect growth rate, though higher salt levels reduced feed palatability. Carcass traits remained unaffected although minor organ weight and serum biomarker changes indicated physiological stress. Salt-assisted osmosis the demonstrates potential for efficient detoxification to promote better utilization of under-explored nutritious crops like wild yam as sustainable, alternative feed sources without compromising nutritional adequacy. Further optimization to prevent anti-nutrient reaccumulation and physiological imbalance is recommended before scalability for food/feed security.

Fermentation in aquafeed processing: Achieving sustainability in feeds for global aquaculture production

AbstractImproving feed suitability and bolstering the global upsurge in fish production is a strategic challenge for aquaculture. The utilization of plant and animal derived ingredients in aquafeed for achieving sustainable in finfish aquaculture is affected by various factors, including the presence of antinutritional factors, lowered nutrient bioavailability, indigestible particles and microbial contaminants. Applying fermentation to overcome these problems in aquafeed ingredients has received considerable attention in recent years as fermentation provides health‐promoting probiotic benefits to host organisms. Fermentation has also been shown in many studies to improve nutrient availability and bioavailability of feed, increased palatability and digestibility and eliminate anti‐nutritional compounds in dietary feed ingredients, making them more easily digestible which eventually improve growth and health performance of fish. Therefore, it is imperative to accelerate the use of fermented feedstuffs as aquafeed if sustainable aquaculture is to be achieved. This review reported the various methods of fermentation, characteristics of fermented feed ingredients, factors that are considered during fermentation and overall nutritional quality of fermented feed ingredients for aquaculture production. The role of fermented feed ingredients for various farmed species in terms of growth, feed utilization, gut microbiota composition, immunity and disease resistance in fish is thoroughly discussed. The possible drawbacks associated with the fermentation process are also discussed in the article.

Immune-boosting health blend: A combination of barnyard millet and sunflower seeds

Nutrients are crucial for develop growth and well-being, impacting cognitive function, immune strength, and physical development. Health mixes, rich in essential nutrients stand as innovative solutions to combat malnourishment, offering a convenient means to address nutritional deficiencies and promote the health of future generations. Millets, especially barnyard millet, stand out as rich sources of micronutrients, offering high nutritional value with minerals like iron, calcium, and phosphorus, aiding in various health benefits, despite the presence of anti-nutritional factors effectively mitigated through cooking.: This study aimed to develop a nutrient-rich health mix using unpolished barnyard millet (BM) while partially replacing it with sunflower seeds. The objectives include conducting sensory evaluation and analyzing the proximate composition of the selected variation. The health mix was develop by partially replacing sunflower seeds powder in six formulations with soaked and steam-cooked unpolished barnyard millet flour. Nutrient enrichment was achieved by adding green gram dal flour, skimmed milk powder, roasted almonds, and poppy seeds. Sensory evaluation involving 30 participants, rated on a 0-9 hedonic scale, guided the selection of a specific variation for subsequent analysis of its Proximate Composition. The application of soaking and steam cooking methods on barnyard millet-based health mixes resulted in nutrient-rich products with favorable sensory properties. Notably, the health mix variant BMH3 scored the highest in sensory evaluation, offering elevated levels of calories, protein, Carbohydrate, fiber, iron, calcium, and phosphorus. The results affirm the success of developing a palatable and cost-effective value-added product. The nutrient-rich health mix, particularly variant BMH3, proves to be a successful and healthy option for consumers

Feeding Value of Lupins, Field Peas, Faba Beans and Chickpeas for Poultry: An Overview.

Grain legumes are fair sources of protein, amino acids and energy, and can be used as a replacement for soybean meal in poultry feed formulations as the soybean meal becomes short in supply and costly. However, a concern associated with the use of grain legumes in poultry feeding is the presence of antinutritional factors. The effective processing and utilisation of these grain legumes in poultry feeding are well documented. The current review focuses on four selected grain legumes (lupins [Lupinus albus and Lupinus angustifolius], field peas [Phaseolus vulgaris], faba beans [Vicia faba] and chickpeas [Cicer arietinum]) and their nutrient content, the presence of antinutritional factors, processing methods and feeding value, including updated data based on recent research findings.

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Chickpea is a globally cultivated legume, rich in vitamins, protein, carbohydrates, polyphenols, fatty acids, fibers, and flavonoids. Despite its nutritional benefits, chickpeas contain antinutritional factors that can hinder nutrient absorption. Therefore, we reviewed the various pretreatment methods to enhance chickpea protein’s nutritional value and functional properties. Thermal and biochemical treatments and food applications of chickpea protein are thoroughly reviewed. The review revealed that the physical, thermal, and biochemical treatments were reported to be effective in reducing antinutritional factors and improving protein solubility, emulsifying capacity, and foaming properties. Chickpea proteins were used in cereals and bakery products to meet consumer demand. Encapsulation of chickpea protein enhances nutrient stability, and its inclusion in gluten-free products has different effects on the glycemic index, antioxidant activity, and overall acceptability. These findings highlight chickpea’s potential to improve the nutritional and functional aspects of food products while offering health benefits to consumers.

A Review on the Nutritional Value of Some Leafy Vegetables used in India

This review explores the nutritional profiles of leafy vegetables commonly used in Indian cuisine, emphasizing their significance in promoting human health and well-being. Leafy greens play a pivotal role in traditional Indian diets, contributing essential vitamins, minerals, and antioxidants. The low calorific value of leafy vegetables makes them ideal for human weight balance. The good nutrition profile of leafy vegetables are beneficial in reducing the risk of major diseases such as cardiovascular and cancer. Anti nutritional factors are chemical compounds in plant tissues, which deter the absorption of nutrients in humans. From all the findings it was suggested that consumption of leafy vegetables fulfills the nutrition reqiurements and avoid from malnutrition.

Microalgae as fishmeal alternatives in aquaculture: current status, existing problems, and possible solutions.

Fishmeal is an indispensable ingredient for most aquatic animals. However, the finite supply and escalating price of fishmeal seriously limit its use in aquaculture. Thus the development of new, sustainable protein ingredients has been a research focus. Microalgae are potential fishmeal alternatives owing to their high protein content and balanced amino acid profile. Studies suggest that suitable replacement of fishmeal with microalgae is beneficial for fish growth performance, but excessive replacement would induce poor growth and feed utilization. Therefore, this paper aims to review research on the maximum substitutional level of fishmeal by microalgae and propose the main issues and possible solutions for fishmeal replacement by microalgae. The maximum replacement level is affected by microalgal species, fish feeding habits, quality of fishmeal and microalgal meals, and supplemental levels of fishmeal in the control group. Microalgae could generally replace 100%, 95%, 95%, 64.1%, 25.6%, and 18.6% fishmeal protein in diets of carp, shrimp, catfish, tilapia, marine fish, and salmon and trout, respectively. The main issues with fishmeal replacement using microalgae include low production and high production cost, poor digestibility, and anti-nutritional factors. Possible solutions to these problems are recommended in this paper. Overall, microalgae are promising fishmeal alternatives in aquaculture.

Exploring the Micro-nutritional and Anti-nutritional Aspects of Azolla for its Application as Functional Food Ingredient

Background: Aquatic plants are unexploited sources of bioactive and functional compounds having the potential as food ingredients for developing novel functional food and nutraceutical products. Azolla, an aquatic fern, is an excellent source of nutrients and secondary metabolites and hence finds application possibilities in the human diet. The goal of the current investigation was to expore the micronutrients as well as identify certain anti-nutritional elements in the water fern Azolla. Methods: In two species of Azolla viz., Azolla pinnata and Azolla caroliniana; the micro and anti-nutritional factors were determined using standard laboratory methods. Result: The findings demonstrated that both species of Azolla contained hydrocyanide, phytic acid, oxalate, tannin and saponin, all of which were below the critical level. Comparatively, saponin was found to be in the highest concentration of 9.13±0.012% and 7.52±0.031% and hydrocyanide was the lowest with the content of 0.0045±0.0004% and 0.0036±0.0002% for A. pinnata and A. caroliniana, respectively. Azolla caroliniana, however, outperformed Azolla pinnata in total caroteniod concentration, demonstrating its superior cardio-protective and anti-cancerous properties. Results indicated Azolla pinnata species to be more suitable for fortification as it contained lower anti-nutrients and was high in chlorophyll content when compared to the counterpart.

Synchronous reducing anti-nutritional factors and enhancing biological activity of soybean by the fermentation of edible fungus Auricularia auricula

Auricularia auricula fermentation was performed to reduce anti-nutritional factors, improve nutritional components, and enhance biological activity of soybean. Results showed that the contents of raffinose, stachyose, and trypsin inhibitor were significantly decreased from initial 1.65 g L−1, 1.60 g L−1, and 284.67 μg g−1 to 0.14 g L−1, 0.35 g L−1, and 4.52 μg g−1 after 144 h of fermentation, respectively. Simultaneously, the contents of polysaccharide, total phenolics, and total flavonoids were increased, and melanin was secreted. The isoflavone glycosides were converted to their aglycones, and the contents of glyctin and genistin were decreased from initial 1107.99 μg g−1 and 2852.26 μg g−1 to non-detection after 72 h of fermentation, respectively. After 96 h of fermentation, the IC50 values of samples against DPPH and ABTS radicals scavenging were decreased from 17.61 mg mL−1 and 3.43 mg mL−1 to 4.63 mg mL−1 and 0.89 mg mL−1, and those of samples inhibiting α-glucosidase and angiotensin I-converting enzyme were decreased from 53.89 mg mL−1 and 11.27 mg mL−1 to 18.24 mg mL−1 and 6.78 mg mL−1, respectively, indicating the significant increase in these bioactivities. These results suggested A. auricula fermentation can enhance the nutritional quality and biological activity of soybean, and the fermented soybean products have the potential to be processed into health foods/food additives.

Impact of Thermal Stabilization on Nutritional, Functional, and Molecular Properties of Six Different Cultivars of Wheat Bran

Background: Wheat bran is an important by-product in the cereal industry. It is considered one of the amplest and most economically cheap sources of insoluble fiber and is rich in minerals and various bioactive compounds. Objective: In this research, the antioxidant, functional, and molecular properties of bran were screened in six different cultivars of wheat, viz. HUW-234, PBW-373, WH-1105, PBW-502, HD-2967, and PBW-343. Methods: In the present study, the methods, namely, DPPH, TPC, and FRAP, were used for the screening of antioxidant properties, bulk density, WAC and OAC for functional properties, and tannin, trypsin inhibitor and phytate for anti-nutritional properties. Results: Our results showed that in thermally processed wheat bran (Autoclaved, Hot air oven, Microwave, Toasting), the antioxidant activity increased in comparison to native wheat bran, whereas water absorption capacity and oil absorption capacity decreased significantly (p ≤ 0.05) compared to native bran. In addition, a significant reduction in the anti-nutritional factor was also observed. Moreover, FTIR in different wheat bran cultivars showed the presence of the C-H group, -CH stretch, -NH group, -OH group, phenols group, -C=O group, mostly aldehyde group, L-glucose, cyclodextrins, –C-OH bending vibrations, and halogen compound (C-Cl). Conclusion: The study showed differences in antioxidant and functional properties of bran obtained from different wheat cultivars. The thermal technique is a very useful treatment for increasing nutritional properties. Wheat bran utilization in daily life helps prevent many chronic diseases, such as colon cancer, constipation, heart disease, etc.

A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods

Fermented soy foods can effectively improve the unpleasant odor of soybean and reduce its anti-nutritional factors while forming aromatic and bioactive compounds. However, a differential analysis of characteristic flavor and function among different fermented soy foods has yet to be conducted. In this study, a systematic comparison of different fermented soy foods was performed using E-nose, HS-SMPE-GC×GC-MS, bioactivity validation, and correlation analysis. The results showed that soy sauce and natto flavor profiles significantly differed from other products. Esters and alcohols were the main volatile substances in furu, broad bean paste, douchi, doujiang, and soy sauce, while pyrazine substances were mainly present in natto. Phenylacetaldehyde contributed to the sweet aroma of furu, while 1-octene-3-ol played a crucial role in the flavor formation of broad bean paste. 2,3-Butanediol and ethyl phenylacetate contributed fruity and honey-like aromas to douchi, doujiang, and soy sauce, respectively, while benzaldehyde played a vital role in the flavor synthesis of douchi. All six fermented soy foods demonstrated favorable antioxidative and antibacterial activities, although their efficacy varied significantly. This study lays the foundation for elucidating the mechanisms of flavor and functionality formation in fermented soy foods, which will help in the targeted development and optimization of these products.

Camelina sativa (L. Crantz) products; an alternative feed ingredient for poultry diets with its nutritional and physiological consequences.

Due to increased demand for common feedstuffs such as corn, soybean and fish meals for poultry diets, the search for alternative sources of energy and protein for feed production could help to reduce production costs in the commercial poultry industry. Camelina sativa might be considered a new source of protein, energy and n-3 fatty acids (FA) in poultry diets. The oil content of camelina seeds (CS) is about 35 to 40%. Approximately 50% of this oil is composed of polyunsaturated FA. Moreover, camelina meal (CM) has 16% crude fat. The major n-3 FA of CS and CM is α-linolenic acid (about 30%) which is considered to be nutritionally important. The oil contains other bio-active compounds such as γ-tocopherol, flavonoids and phenolic compounds. Camelina seeds and meal can produce 6258 and 5110 kcal/kg of gross energy, 245-292 and 315-398 g/kg crude protein and 248 and 127 g/kg crude fibre, respectively. However, CS and CM contain 21.77 and 28.08 μmol/g glucosinolates and 12.10 and 12.93 TIU /mg trypsin inhibitors, respectively as anti-nutritional factors (ANFs) that can affect poultry performance adversely. Overall, dietary inclusion of camelina products will supply energy and protein for bird, enhance the antioxidant capacity and lipid stability of poultry products and provide health-promoting n-3 FA and tocopherol rich-foods to humans. However, raw CS contains some ANFs, and its maximum safe level (MSL) is 5% meal or seed, and 2% oil for all type of birds. Hence, it is necessary to establish suitable techniques for removing anti-nutritional factors from CS and increase its MSL in poultry diets.

Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato

Germination and fermentation are age-long food processes that beneficially improve food composition. Biological modulation by germination and probiotic fermentation of cowpea, sorghum, and orange-fleshed sweet potato (OFSP) and subsequent effects on the physicochemical (pH and total titratable acidity), nutritional, antinutritional factors and health-promoting constituents/properties (insoluble dietary fibres, total flavonoid and phenolic contents (TFC and TPC) and antioxidant capacity) of the derived flours were investigated in this study. The quantification of targeted compounds (organic acids and phenolic compounds) on an ultra-high performance liquid chromatography (UHPLC) system was also done. The whole cowpea and sorghum were germinated at 35 °C for 48 h. On the other hand, the milled whole grains and beans and OFSP were fermented using probiotic mesophilic culture at 35 °C for 48 h. Among the resultant bioprocessed flours, fermented sorghum and sweet potato (FSF and FSP) showed mild acidity, increased TPC, and improved ferric ion-reducing antioxidant power. While FSF had better slowly digestible and resistant starches and the lowest oxalate content, FSP indicated better hemicellulose, lowest fat, highest luteolin, caffeic and vanillic acids. Germinated cowpea flour exhibited reduced tannin, better lactic acid, the highest crude fibre, cellulose, lignin, protein, fumaric, l-ascorbic, trans-ferulic and sinapic acids. The comparable and complementary variations suggest the considerable influence of the substrate types, followed by the specific processing-based hydrolysis and biochemical transitions. Thus, compositing the bioprocessed flours based on the unique constituent features for developing functional products from climate-smart edibles may partly be the driver to ameliorating linked risk factors of cardiometabolic diseases.