Antinutritional Factors Research Articles

Evaluation of the Nutritional, Antioxidant and Physiochemical Properties of Rice Flour Fortified with the Nigeria Native "IGBEMO" Rice Bran Flour

The study evaluate the physicochemical, functional and nutritional properties of rice flour fortified with Nigeria native rice bran flour. Response surface methodology was used and a total of thirteen runs was generated. The four best runs were selected from the thirteen based on the composition of their crude protein and fibre content viz: run (1, 4, 8 and 10). The proximate composition of the selected runs in protein (7.33-9.47%) and crude fibre (0.79-4.99%) respectively. The functional properties of the flours were WAC (77.72-84.95%), OAC (110.73-127.81%), foaming capacity (5.00-5.90%), swelling capacity (201.00-271.00 g/ml) has the best result obtained in run 8 respectively. The anti-nutritional factor of the flours were oxalate (0.270-1.305 mg/g), tannin (1.060-1.941 mg/g), alkaloid (6.813-10.413 mg/g) and phytate (9.476-19.364 mg/g). Further analyses on the mineral components of the flour blends showed high amount in potassium, phosphorus, sodium, iron and also appreciable amount of both zinc and copper. More so, the antioxidant properties of the flour samples were Fe2+ chelation (0.270-1.305%), FRAP (3.261-8.689 mg AAE/g), DPPH (69-76%), ABTS (0.011-0.023%), total flavonoid (0.009-0.050%) and total phenol (2.310-4.544%). The flours also showed high amount of insoluble fibres against soluble fibres. Hence, the flour blends could serve as a wheat flour substitute. Bread was produced from the composite flour blends and subjected to sensory evaluation on a nine point hedonic scale with overall acceptability in the range of (5.80 -6.03), crumbiness (6.17 – 6.57) and crustiness (6.30 -6.63).

The impact of different levels of wheat diets on hepatic oxidative stress, immune response, and lipid metabolism in Tibetan sheep (Ovis aries)

BackgroundCompared with corn, wheat contains higher crude protein, amino acids concentration. However, wheat contains a mass of anti-nutritional factors, resulting in increased of the digesta viscosity and impaired the intestinal function in ruminant.ObjectiveThis study aimed to investigate the effects of substitution of different amounts of wheat for corn on hepatic metabolism in the Tibetan lamb.MethodsNinety Tibetan lambs (Body weight = 12.37 ± 0.92 kg) were randomly assigned to three groups: 0% wheat diet (Control), 10% wheat diet (Low group), and 15% wheat diet (High group). The feeding trial lasted for 130 d, including a 10 d adaption period. Hepatic gene expression profiling was performed via RNA sequencing after the conclusion of the feeding trials.ResultsResults showed that greater level of glutathione peroxidase levels in L group compared with those of the C and H groups (P < 0.05). The immune indexes, including interleukin-1β (IL-1β), immunoglobulin A (IgA), and IgM were also elevated in L group compared with the other groups (P < 0.05). Compared with H group, the hepatocytes were arranged radially, and hepatic plates anastomosed with each other to form a labyrinth-like structure in L group. Transcriptomic analysis showed 872 differentially expressed genes (DEG) between H and L group, of which 755 were down-regulated and 117 were up-regulated. Through Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis, 32 pathways were significantly enriched (Q-value < 0.05), such as the cAMP signaling pathway, Th1 and Th2 cell differentiation, leukocyte transendothelial migration, platelet activation and adipocytokine signaling pathway. Additionally, the expression of comment DEGs were verified via quantitative reverse-transcription polymerase chain reaction.ConclusionIn summary, our findings suggest that wheat can be supplemented up to 10% in Tibetan sheep, contributing to improve the hepatic oxidative stress, immune response and lipid metabolism through regulating the expression of related genes.

Effect of Soaking and Germination on Antinutritional Factors of Quinoa (Chenopodium quinoa)

Quinoa is a nutritional powerhouse, packed with protein, fiber, vitamins and minerals. However, it also contains certain compounds that impact nutrient availability. To address this, processing methods like soaking and germination have emerged as effective traditional treatments. They not only enhance the nutritional and bioactive potential but also diminish the anti-nutritional components in these grains, elevating their overall quality. This study examines the effect of soaking and germination treatments on anti-nutritional characteristics of quinoa. The result shows that an increase in germination percentages increases with longer germination times. Notably, seeds soaked in lukewarm water containing 2% salt for 24 hours showed the highest germination percentage (82.89%), while the number of non-germinated (16.27%) and abnormally germinated (0.32%) seeds decreased and greatest radical length (10.25 mm) when compared to seeds soaked in normal water. However, as the germination period extended, quinoa exhibited increased levels of vitamin C, notably more pronounced in lukewarm water with a 2% salt concentration. Additionally, germinated quinoa presents reduced levels of phytic acid (68.22 mg/100 g), tannin (0.36 mg/100 g), saponin (75.13 mg/100 g), and oxalates (42.55 mg/100 g) in comparison to raw quinoa. Hence, soaking and germination emerge as effective methods for reducing antinutritional components and enhancing the nutritional and bioactive potential of quinoa.

Opportunities for Camelina Meal as a Livestock Feed Ingredient

Camelina sativa is an annual oilseed crop that requires low inputs. Recently, interest in camelina oil for both human use and biofuel production has increased. Camelina oil extraction is performed through two main methods, namely, mechanical expulsion and solvent extraction. The resulting meals from the oil extraction process show promise as an animal feed due to their high crude protein content. Solvent extraction removes more oil from the seed, which results in a meal that is lower in fat and higher in crude protein concentration than expelled meal (3.52 vs. 13.69% and 41.04 vs. 34.65%, respectively). Solvent-extracted camelina meal has a similar chemical composition to canola meal but less crude protein and more fiber than soybean meal. Camelina meal is also limited by its anti-nutritional factors, mainly glucosinolates. Camelina meal contains 23.10 to 44.90 mmol/kg of glucosinolates, but processing methods may be able to decrease the total glucosinolates. Heat-treating the camelina meal can decrease glucosinolates and remove residual solvent in the solvent-extracted meal. The fungal fermentation of canola meal has also decreased glucosinolates, which could be used in camelina meal as well. The selective breeding of camelina varieties to decrease glucosinolates in the plant is also a solution to the high glucosinolates found in camelina meal. Current feed regulations in the US and Canada limit camelina meal to 10% inclusion in broiler chicken, laying hen, and cattle diets.

Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review

Satisfying the nutritional requirements of consumers has made food industries focus on the development of safe, innocuous, easy-to-prepare products with high nutritional quality through efficient processing technologies. Extrusion cooking has emerged as a prominent technology associated with the nutritional and functional attributes of food products. This review aims to establish a theoretical framework concerning the influence of extrusion parameters on the functional and nutritional properties of precooked or instant flours, both as end-products and ingredients. It highlights the pivotal role of process parameters within the extruder, including temperature, screw speed, and raw materials moisture content, among others, and elucidates their correlation with the modifications observed in the structural composition of these materials. Such modifications subsequently induce notable changes in the ultimate characteristics of the food product. Detailed insights into these transformations are provided within the subsequent sections, emphasizing their associations with critical phenomena such as nutrient availability, starch gelatinization, protein denaturation, enhanced in vitro digestibility, reduction in the content of antinutritional factors (ANFs), and the occurrence of Maillard reactions during specific processing stages. Drawing upon insights from available literature, it is concluded that these effects represent key attributes intertwined with the nutritional properties of the end-product during the production of instant flours.

Effect of Jackfruit (Artocarpus heterophyllus) Seed Processing on the Diets of Nile Tilapia (Oreochromis niloticus): Growth, Antinutrients, and Blood Parameters

Background: Jackfruit seeds have been studied in the pharmaceutical industry, one way of exploiting the potential of this ingredient could be as a protein source in the elaboration of fish food. Jackfruit seeds were subjected to different processes to obtain meals to be added to the diet of Nile tilapia (Oreochromis niloticus). The effects of this addition on growth, elimination of antinutritional factors, and repercussion on the health of tilapia was evaluated. Method: For the bioassay of the productive yield, three experimental diets were prepared, consisting of a control diet of fishmeal and four treatments: raw jackfruit seeds (RJS), hulled jackfruit seeds (HJS), extruded jackfruit seeds (EJS) and hulled and extruded jackfruit seeds (HEJS). For the growth study, 1600-L experimental units were used. Three replicates per treatment were used, initial weight of tilapias was of 1.8±0.2 g. At the end of the feeding study, a blood sample was taken from the caudal vein, using a hypodermic syringe and EDTA as anticoagulant for the hematology (hemoglobin/hematocrit). Results: Significant differences among treatments using jackfruit seeds, subjected to hulling and extrusion (CEJS) processes, were observed in weight gain (24.3±1.1 g), whereas blood parameters, the red blood cells (RBC) count and the hematocrit (Hct) were significantly higher in the jackfruit seeds subjected to only one treatment (39.8±6.49) respect to the control diet (27.4±3.18). Regarding the MCH and MCHC variables, lower values were observed with the diets using EDJS, showing a significant diminution in the RBC concentration (13.2±2.5) compared to the control diet (19.3±4.65). The processes used for the jackfruit seeds allowed formulating diets with a higher protein quality, which resulted in an increment in weight gain, without observing any effect on the health indicators and nutritional status of fish.

Differences in the nutritional quality of improved finger millet genotypes in Ethiopia

Improved crop genotypes are constantly introduced. However, information on their nutritional quality is generally limited. The present study reports the proximate composition and the concentration and relative bioavailability of minerals of improved finger millets of different genotypes. Grains of finger millet genotypes (n = 15) grown in research station during 2019 and 2020 in Ethiopia, and replicated three times in a randomized complete block design, were analysed for proximate composition, mineral concentration (iron, zinc, calcium, selenium), and antinutritional factors (phytate, tannin and oxalate). Moreover, the antinutritional factors to mineral molar ratio method was used to estimate mineral bioavailability. The result shows a significant genotypic variation in protein, fat and fibre level, ranging from 10% to 14.6%, 1.0 to 3.8%, and 1.4 to 4.6%, respectively. Similarly, different finger millets genotypes had significantly different mineral concentrations ranging from 3762 ± 332 to 5893 ± 353 mg kg−1 for Ca, 19.9 ± 1.6 to 26.2 ± 2.7 mg kg−1 for Zn, 36.3 ± 4.6 to 52.9 ± 9.1 mg kg−1 for Fe and 36.6 ± 11 to 60.9 ± 22 µg kg−1 for Se. Phytate (308–360 µg g−1), tannin (0.15–0.51 mg g−1) and oxalate (1.26–4.41 mg g−1) concentrations were also influenced by genotype. Antinutritional factors to minerals molar ratio were also significantly different by genotypes but were below the threshold for low mineral bioavailability. Genotype significantly influenced mineral and antinutritional concentrations of finger millet grains. In addition, all finger millet genotypes possess good mineral bioavailability. Especially, the high Ca concentration in finger millet, compared to in other cereals, could play a vital role to combating Ca deficiency. The result suggests the different finger millet genotypes possess good nutrient content and may contribute to the nutrition security of the local people.

Evaluation of Phytase Impact on In Vitro Protein and Phosphorus Bioaccessibility of Two Lupin Species for Rainbow Trout (Oncorhynchus mykiss).

Legumes are an important source of protein, lipids, and other essential nutrients. As the demand for protein and lipids continues to surge on a global scale, there is a growing interest in incorporating legumes into aquafeeds. This shift is driven not only by the escalating growth of the aquaculture sector in recent years but also by the imperative to diminish the dependency on traditional resources like fishmeal (FM) and fish oil. Amongst legumes, different lupin species had been identified as a potential protein source to partially reduce the inclusion of FM in countries such as Australia, Chile, and the European Union. A comprehensive evaluation of their nutritional profiles, overall characteristics, and potential antinutritional factors is essential for informed utilization and the implementation of nutritional enhancement strategies. In pursuit of this goal, an in vitro gastrointestinal simulation system was devised to replicate the digestive conditions of rainbow trout (Oncorhynchus mykiss). The study focused on determining the bioaccessibility of protein and phosphorus within two sweet lupin varieties (alkaloids < 0.05) with high (Lupinus mutabilis) and low (Lupinus angustifolius) native phytic acid content evaluated as whole (W) or dehulled (D) seeds meals and the effect of a single dose of phytase (2,500 FTU/kg DM). Additionally, regular soybean meal (SBM) served as reference (10 treatments with 3 replicates). A 2,500 FTU/kg DM phytase dose increased the levels of PO4-3 released throughout the intestinal phase by 122.6% for L. mutatabilis W, 116.3% for L. mutatabilis D, 65.2% for L. angustifolius W, 59.0% for L. angustifolius D, and 91.8% for SBM compared to controls without phytase. The bioaccessibility of amino acids in varieties treated with phytase increased with respect to the control without phytase. L. mutabilis was found to be a potentially viable alternative as a good quality protein source for the manufacture of environmentally friendly aquafeeds.

Dietary β-Mannanase Affects the Growth, Antioxidant, and Immunes Responses of African Catfish, Clarias gariepinus, and Its Challenge Against Aeromonas hydrophila Infection.

One of the most farmed fishes is the African catfish, Clarias gariepinus. Its production has increased by 20% annually on average during the last 20 years, but the occurrence of fish diseases, especially bacterial such as Aeromonas hydrophila infections, is hindering its activities. Also, the incorporation of plant-derived substances in aquafeeds is limited since they frequently contain different antinutritional factors, like nonstarch polysaccharides (NSPs). However, supplementing fish diets with β-mannanase could increase growth, antioxidants, and immunity. Despite the advantage of β-mannanase, its effects on growth, digestive enzymes, antioxidants, and immunity in African catfish need to be elucidated. This study examined the effects of dietary β-mannanase on the growth performance, liver enzymes, antioxidant profiles, immunity, and protection of African catfish, C. gariepinus, against A. hydrophila infection. Five isonitrogenous diets were prepared to have 400 g/kg crude protein and supplemented with β-mannanase at 0, 1500, 3000, 4500, or 6000 thermostable endo, 1,4-β-mannanase units (TMUs)/kg diet and fed to 300 juveniles of the African catfish, C. gariepinus (mean weight 12.1 ± 0.1 g) for 12 weeks. Then, 10 fish from each tank received an intraperitoneal injection of 0.1 mL of A. hydrophila (5.0 × 105 CFU/mL) and observed for 14 days. Results showed dietary β-mannanase levels considerably improved growth performance but did not affect fish survival. Also, amylase, protease, and lipase levels were significantly promoted in the fish fed with β-mannanase-fortified diets than the control group (p < 0.05). Enhanced gut villi and intestinal absorption areas, haematlogical profiles, and liver enzymes but reduced gut viscosity were observed in fish-fed β-mannanase-fortified diets (p < 0.05). In a dose-dependent order, including β-mannanase in the meals of African catfish raised the levels of glutathione (GSH), glutathione peroxidase (GPx), superoxide dismutase (SOD), glutathione-S-transferase (GST), and glutamate cysteine ligase (GCL) activities and decreased the malondialdehyde (MDA) values in African catfish (p < 0.05). Also, fish immunity was greatly (p < 0.05) enhanced due to supplementation of the diet with β-mannanase. In addition, fish-fed diets comprising 6000 TMU β-mannanase/kg diet showed the lowest rates of fish mortality (7.5%) (p < 0.05). Therefore, feeding African catfish, Clarias gariepinus, β-mannanase enhanced growth performance, increased activity of digestive enzymes, gut morphology, enhanced generation of short-chain fatty acids, digesta potential of hydrogen (pH), and improved antioxidant profiles and immunity at the optimum dose of 5800 TMU/kg diet. Additionally, β-mannanase protected African catfish against A. hydrophila infection.

Millet Milk: A Potential Cattle Milk Alternative—Extraction and Value Addition

Consumer health concerns in recent years have spurred a shift from dairy consumption to dairy‐free or plant‐based diets. Factors such as lactose intolerance, milk allergies, ethical concerns, environmental sustainability, and personal health preferences drive this trend. Millet milk offers a viable alternative for cattle milk like any other plant‐based milk. Compared to other plant‐based milk alternatives, millet milk has a better nutritional profile. Moreover, the extracted millet milk can be used for the development of various value‐added products. Millet, being a potential source of antinutritional factors, requires pretreatments before milk extraction. This review discusses in detail the nutritional profile of millets along with the pretreatments to reduce the antinutritional factors in millets, followed by the extraction of millet milk. The comparative study of millet milk versus other plant‐based milks has also been explored. The potential usage of millet milk for further value addition has also been highlighted in the present article.

Rumen microbial establishment and adaptation to various anti-nutritional factors (ANFs): An overview

Rumen microbial establishment and adaptation to various anti-nutritional factors (ANFs): An overview

Insect-based protein sources: Assessing nutritional contents and anti-nutritional factors

Insect-based protein sources: Assessing nutritional contents and anti-nutritional factors

Evaluation of Proximate Composition, Physicochemical Properties, and Sensory Attributes of Instant Flour from Brewery Spent Grain, by Blending with Maize (Zea mays L.) and Germinated Chickpea (Cicer arietinum L.).

Brewer's spent grain (BSG) is a nutritional-rich by-product of the brewing industry used in different food product development processes. "Corn Soya Blend" (CSB) is prepared from heat-treated maize and soybeans according to the specifications set by the World Food Program (WFP). Three instant formulations-IF20 (70% maize, 10% chickpea, and 20% BSG), IF15 (70% maize, 15% chickpea, and 15% BSG), and IF10 (70% maize, 20% chickpea, and 10% BSG)-were developed in this research. Proximate composition, functional properties, and antinutritional factors were analysed. The sensory quality of porridge samples developed from the instant flour was evaluated using a consumer-oriented panel (food science and technology students) at a five-point hedonic scale. Accordingly, moisture, crude fibre, crude protein, total ash, and crude fat contents increased significantly (p < 0.05) as a result of BSG ratio inclusion. Bulk density decreased significantly (p < 0.05) while the BSG proportion increased but water absorption capacity increased when the proportion of BSG increased. Phytate and tannin contents were also increased while the BSG proportion increased. However, an increase in germinated chickpea proportion significantly (p < 0.05) decreased phytate and tannin contents. While BSG increased, the overall acceptability of porridge samples decreased, with the exception of mouthfeel. According to this study, up to 15% of BSG, 70% maize, and 15% chickpea could be used for instant flour preparation which has a comparable sensory characteristic with the commercial CSB. Hence, it can be used as a substitute for corn-soya mix.

Nutrtional and Phytochemical Characterstics of Fruits and Vegetable Wastes as Livestock Feed: A Case Study in Gamo Zone, Southern Ethiopia.

Fruit and vegetable producers were creating a large amount of waste in homes, cafeterias, and agroprocessing units. The majority of this waste is composted and disposed in landfills and waterways. Recycling these wastes as animal feedstuffs will lessen food-feed competition and minimize environmental hazards. This study was carried out in the Gamo zone of southern Ethiopia, in the heart of the southern rift valley, to ascertain the nutritional profiles of fruit and vegetable by-products in relation to livestock feed potentials. All fruit and vegetable waste (FVW) samples were collected from homes, marketing facilities, restaurants, and waste disposal facilities. Proximate, detergent fiber component, minerals, and antinutritional factors were among the analyses performed on the collected samples. The results showed that, highest CP values recorded from banana leaf, 15.8 ± 0.8 (%DM) followed by avocado peel (14 ± 0.8) among fruit by-products and that of highest values of vegetable components were obtained from Moringa oleifera strip (20.6 ± 1.25) sweet potato (18.5 ± 1.55), respectively. The highest ME (MJ/kg DM) contents obtained from avocado and mango by-products among fruit wastes, while that of highest values recorded for cassava and potato peel (12.2 ± 0.4) and (11.3 ± 0.1) among vegetable components, respectively. The antinutrients included in FVW, namely, tannin, oxalate, and phytate, did not exceed the maximum permissible level for animal needs, which is less than 5% of DM. The macro- and micromineral profiles of these by-products also show encouraging results that contribute to maintaining the mineral needs of farm animals. FVW can be a viable and alternative source of supplemental feed for farm animals that primarily rely on low-quality natural pasture and crop residues, and can partially replace more expensive feedstuffs and their efficient reuse would minimize environmental impacts associated with the disposal of such wastes.

Roles of Dietary Supplementation of Exogenous Protease in Low Fishmeal Aquafeed − A Mini Review

Abstract The replacement of fishmeal (FM) with economical and nutritious FM alternatives including plant- and animal-based protein ingredients has become a global research priority. However, the presence of several anti-nutritional factors (ANFs) in these alternatives may impair nutrient utilization in fish. The supplementation of exogenous protease as feed additives could be an effective approach to improve the nutrient digestibility of these alternative proteins. Proteases are protein-digesting enzymes that catalyze the hydrolysis of complex protein macromolecules into simpler amino acids. Exogenous protease supplementation stimulates the activities of endogenous proteolytic enzymes for better nutrient digestion and absorption in fish. This review article summarizes the optimum protease supplementation levels in various fish species and its beneficial effects on growth performance, nutrient digestibility, intestinal morphology, digestive enzyme activities, whole-body composition, physiochemical parameters, immunity, and gene expression of fish. Moreover, the interactive effects of exogenous protease with organic acids and probiotics are also discussed. Overall, the supplementation of exogenous protease in fish feed is a viable solution for poor nutrient utilization of FM alternatives. Important gaps, however, exist in the current knowledge, particularly with regard to the effect of protease supplementation in animal-based proteins as most of the studies have focused on the effect of protease supplementation on plant-based proteins as FM alternatives. Moreover, additional studies focused on the effect of protease supplementation on the digestive enzyme activities, immunity, gut microbes and antioxidant parameters of fish will provide the basis for a better understanding of the mode of action of protease. The scarce knowledge in these areas limits the scope of protease supplementation as a feed additive in the aquaculture sector.

Innovations in measuring and mitigating phytohemagglutinins, a key food safety concern in beans

Abstract Phytohemagglutinin (PHA) is a seed storage protein and a type of lectin originally discovered in the common bean (Phaseolus vulgaris) for its blood-agglutinating effect. Due to its interactions with gut epithelia and digestive enzymes and its potential to trigger allergic reactions, PHA can lead to various symptoms in the human body. As a result, it has been regarded as a significant antinutritional factor in beans and other legumes. While several published works have summarized its structural, biochemical, and toxicological features, there is a scarcity of literature that reviews the detection, quantification, and reduction of PHA in beans, which is fundamental for the development of safer bean varieties. In this review, we present a comprehensive analysis of traditional and innovative bio-sensing methods for measuring PHA, including the recently available ultrapure liquid chromatography–tandem mass spectrometry and emerging aptamer sensor-based techniques, while discussing their respective advantages and disadvantages. We also revisit existing studies dedicated to creating PHA-depleted common bean varieties and explore the potential for reducing PHA content in beans without compromising their resistance to biotic stress. Additionally, we offer insights into the potential for controlling PHA content using the latest biotechnologies and breeding strategies. Overall, this review compiles rare and valuable information from studies that solely focuses on detection and depletion of PHA to shed light on and apply technological advancements in addressing potential food safety risks associated with the consumption of common beans.

Nutritional properties of common bean protein concentrate compared to commercial legume ingredients for the plant-based market

There is an enormous demand to develop new sources of proteins, mainly to supply the growing plant-based food market worldwide, with the push for more sustainable and healthier products. The objective of this study was to evaluate the composition and the nutritional properties of commercial soybean, pea, and fava bean protein ingredients and compare them with an in-house ingredient (flour and protein concentrate), obtained from the main Brazilian cultivar of common bean (Phaseolus vulgaris, Pinto bean). The protein content of the common bean concentrate (79.75%) was as high as other commercial proteins isolated from the pea and higher than the others concentrates. All the ingredients presented the minimum amounts of indispensable amino acids as required by FAO and all ingredients were rich in lysine and leucine, with the highest amounts found for pea (78.06 mg/g) and common bean (86.70 mg/g) concentrates. A diverse mineral composition was reported for all the ingredients and the common bean concentrate presented the highest iron content (342.6 mg/kg). In terms of antinutritional factors, the common bean flour and concentrate showed the highest values for trypsin inhibitor (18 and 27 TIU/mg, respectively) but the lowest ones for phytic acid (9 and 2 mg/g, respectively) compared to the other ingredients. Low amounts of oligosaccharides were found in most of the samples. All proteins from the ingredients were highly digested when evaluated in vitro, but phaseolins fraction protein from common bean samples remained partially undigested. Despite compositional differences between ingredients, all samples should be suitable as protein sources for plant-based food innovation.

Exploring the potential of sorghum with reference to its bioactivities, physicochemical properties and potential health benefits.

Sorghum, belonging to the Poaceae family, is a widely consumed grain, particularly in Africa. Sorghum grains have been used in traditional African diets for centuries. These grains, along with their products, are known for their high nutritional value and possess various bioactive properties, including antioxidant, anti-obesity, anti-diabetic, anti-cardiovascular, anti-inflammatory, antimicrobial, and anticancer activities. Despite these benefits, sorghum grains face challenges due to the presence of certain anti-nutritional components such as tannins, phytates, trypsin inhibitors, and protein crosslinkers. Processing techniques such as soaking, germination, fermentation, thermal processing, and irradiation can improve the nutritional quality of sorghum by reducing anti-nutritional factors. Among these, fermentation, particularly when combined with other methods like soaking and germination, is considered most effective in enhancing the grain's nutritional value. This review addresses the current knowledge gaps regarding sorghum's nutritional and phytochemical composition and its potential health benefits. It also emphasizes the importance of further research to enhance sorghum's inherent nutritional attributes and promote its use as a sustainable crop to address global food security challenges. The findings highlight sorghum's potential in improving dietary quality and contributing to better health outcomes worldwide.

Effect of Blending Ratio and Extrusion Operating Conditions on Nutritional Quality and Functional and Sensory Acceptability of Teff‐Bulla‐Based Complementary Food: A Response Surface Methodology Approach

The purpose of this study was to identify possible locally accessible cereals, tubers, and legumes for use in the extrusion of teff, bulla, and haricot beans to prepare inexpensive supplemental foods. This study used central composite rotatable design (CCRD) to assess the effects of specific processing parameters on response variables such as proximate composition and physical, functional, and sensory qualities of produced complementary food. The processing parameters included haricot bean blending ratios (BR) (10–30%), feed moisture content (FMC) (15–21%), and barrel temperature (BT) (120–160°C). The proximate composition of the complementary food ranged from 9.25 to 12.36% moisture content, 7.82 to 14.04% protein, 2.1 to 3.28% ash, 1.13 to 3.93% fiber, 1.17 to 3.12% fat, 65.40 to 78.25% carbohydrate, and 338.42 to 354.86 kcal/100 g energy. The predominant minerals and antinutritional factors ranged from 2.40 to 10.37 mg/100 g, 58.70 to 146.26 mg/100 g, 0.8 to 4.74 mg/100 g, 113.21 to 325.00 mg/100 g, and 16.54 to 44.62 mg/100 g for Fe, Ca, Zn, phytate, and tannin, respectively. The blending ratio and extrusion parameters demonstrated significant (p &lt; 0.05) linear, quadratic, and interaction impacts on the physical and functional responses, according to analysis of variance (ANOVA). Mothers and caregivers largely approved all the trial porridges. The best blending and extrusion parameters, according to numerical optimization, were a BR of 28.2837%, FMC of 15.0007%, and BT of 120.001°C. The predicted responses for optimization were water solubility index (WSI) (32.4462 g/g), water absorption index (WAI) (3.69849%), viscosity (2016.47cP), protein (14.046%), and energy (348.034 kcal/100 g) with a desirability value of 0.856. This research leads us to believe that producing complementary meals with excellent nutritional value for developing nations may be achieved by evidence‐based selection of locally accessible plant‐based components.

Tecno-funcionalidades e capacidade antioxidante de farinha de grão-de-bico fermentada por Lacticaseibacillus casei ou por co-cultura (Lactobacillus acidophilus, Bifidobacterium e Streptococcus thermophilus)

ABSTRACT: Chickpea (Cicer arietinum L.; GB) is one of the most consumed pulses worldwide. Fermentation with lactic acid bacteria (LAB) has been a strategy to improve the nutritional and technological quality of chickpea flours, in addition to reducing the levels of antinutritional factors. Thus, this study evaluated the effect of fermentation with Lacticaseibacillus casei or co-culture on water activity (Aw), color, antioxidant capacity, and techno-functional properties of chickpea flour. Chickpeas were fermented at 28 °C for 96 h with Lactobacillus Casei or co-culture, resulting in the samples GBLC and GBCC, respectively, dried at 50 °C, and ground to obtain the flours. Fermentation reduced (P &lt; 0.05) the Wa and color parameters (L*, a*, and b*) of the fermented flours (GBCC and GBLC). In terms of techno-functional properties, GBCC flours showed lower emulsifying capacity (EC, 80%) and emulsion stability (ES, 82.50%). GBLC and GBCC flours showed significant differences (P &lt; 0.05) in swelling power only at 25 °C and a reduction in water solubility index (WSI) at all studied temperatures. LAB fermentation reduced the antioxidant capacity of GBLC e GBCC flours determined by the DPPH method, while in the FRAP method, there was an increase for GBCC and a reduction for GBLC. For the total phenolic content (TPC), there was an increase of 231% for GBCC flour and 164% for GBLC flour. Thus, it was concluded that the fermentation with Lactobacillus Casei and co-culture affected the Wa, color, EC, ES, WSI, the antioxidant capacity by the DPPH and FRAP assays, and the TPC of the fermented flours.