Antinutritional Factors Research Articles

Enzymolytic soybean meal-impact on growth performance, nutrient digestibility, antioxidative capacity, and intestinal health of weaned piglets.

Enzymolytic soybean meal (ESBM) enriches free amino acids and small peptides, while mitigating anti-nutritional factors. Substituting soybean meal with ESBM enhances animal performance, though optimal piglet dietary supplementation levels vary. The present study aimed to assess the impact of ESBM on the growth performance, nutrient digestibility, antioxidative capacity and intestinal health of weaned piglets. A total of 120 piglets (initial body weight, 7.0 ± 0.4 kg) were randomly allocated into 4 dietary groups, each comprising 5 replicates with 6 piglets per replicate. The control group received the basal diet, while the experimental groups were fed diets containing 2, 4% or 8% ESBM as a replacement for soybean meal over 28 days. Compared with the control group, piglets supplemented with 4% ESBM exhibited a significant increase (p < 0.05) in average daily gain and the apparent total tract digestibility of dry matter, ether extract and gross energy (p < 0.05), alongside a notable decrease (p < 0.05) in diarrhea incidence. Fed ESBM linearly increased (p < 0.05) the villus height in the ileum of piglets. The levels of superoxide dismutase and total antioxidant capacity in serum of piglets increased (p < 0.05) in the 2 and 4% ESBM groups, while diamine oxidase content decreased (p < 0.05) in the 4 and 8% ESBM group. ESBM inclusion also upregulated (p < 0.05) the expression of superoxide dismutase 1 (SOD-1), Catalase (CAT) and claudin-1 mRNA. In terms of cecal fermentation characteristics, ESBM supplementation resulted in a increase (p < 0.05) in valerate content and a linear rise (p < 0.05) in propionate, butyrate, and total short-chain fatty acids levels, accompanied by a decrease (p < 0.05) in the concentrations of tryptamine and NH3 in cecal digesta. ESBM had no discernible effect on cecal microbial composition. In summary, substitution of soybean meal with ESBM effectively improved the growth performance of piglets by enhancing nutrient digestibility, antioxidant capacity, intestinal barrier and cecal microbial fermentation characteristics, with the optimal replacement level identified at 4%.

Cassava waste (stem and leaf) analysis for reuse

Cassava is an important crop for developing countries. In addition to its roots, the leaves are rich in proteins and minerals that could substantially supplement diets if treated properly, as they contain some anti-nutritional factors. Plant residues can be used as raw material in the food industry and as bioenergy. This work aimed to characterize the profile of macronutrients and polysaccharides in leaves and stems of two cassava clones generated by the breeding program (classical genetic improvement/grafting) of Embrapa Mandioca & Fruticultura. Dehydrated and crushed leaves and stems evaluated for chemical composition, in addition to the determination of cyanogenic compounds and polysaccharides. Macronutrients were similar between the two studied clones in stem and leaves. Moisture values of approximately 8.5 %, a protein content of 20.44 % and small amounts of soluble sugars and starch, overlapping the fiber content that approaches 25 %, containing a low concentration of pectins but high levels of lignin, which gives the material potential for saccharification mainly in the trunk. The results also showed that these foods, used in animal feed, represent potential raw materials for the food and bioenergy industry with high added value.

Nutritional Composition and Antinutritional Factors of Five Wild Edible Fruits Grown in the Mekdela District, South of Wollo, Ethiopia.

This study was carried out to determine the mineral content and nutritional properties of five wild fruits Rhus vulgaris, Rosa abyssinica, Rhus natalensis, Euclea racemosa, and Ficus sur. The proximate composition parameters (moisture, ash, crude fiber, crude fat, and crude protein) and antinutritional factors were evaluated using methods of the Association of Official Analytical Chemists and elemental analysis using the atomic absorption spectroscopy technique. Among the five wild edible fruit species, Rhus vulgaris had the highest carbohydrate content (83.3 ± 0.28 g/100 g) and a high total energy (344.5 ± 2.21 kcal/100 g). Euclea racemosa was found to have the maximum ash content (12.8 ± 0.37 g/100 g), protein content (3.22 ± 0.01 g/100 g), and moisture (16.24 ± 0.003 g/100 g), respectively. Rhus natalensis showed the highest fiber content (9.54 ± 0.003 g/100 g). Mineral analysis showed that local wild fruits contained a considerable amount of minerals. The calcium concentration ranged from 99.51 mg/100 g in Euclea racemosa to 160.12 mg/100 g in Ficus sur. Potassium concentration varied from 54.34 mg/100 g in Euclea racemosa to 234 mg/100 g in Rhus vulgaris. Iron ranges from 21.4 mg/100 g in Rosa abyssinica to 41 mg/100 g in Rhus natalensis, and zinc ranges from 2.3 mg/100 g in Rhus vulgaris to 4.2 mg/100 g in Ficus sur. A high saponin content (2.12 mg/100 g) and a low tannin content (0.23 mg/100 g) were obtained in Rosa abyssinica. The phytate content (1.52 mg/100 g) and the oxalate content (0.9 mg/100 g) were high in Rhus natalensis. In conclusion, the present study shows that wild fruits can be used as food supplementation in food in a safe area.

Enhancing the potential of rapeseed cake as protein-source food by γ-irradiation.

Rapeseed cake serves as a by-product in the oil extraction industry, characterized by its elevated protein content. However, the presence of antinutritional factors limits the utilization of rapeseed cake as a viable protein source. In this study, different doses of γ-irradiation were used to irradiate rapeseed cake and rapeseed protein isolate was extracted through a modified alkaline solution and acid precipitation method from rapeseed cake. The chemical composition and in vivo acute toxicity of rapeseed protein isolate were determined. The protein recovery rate of rapeseed protein isolate was 39.08 ± 3.01% after irradiation, while the content of antinutritional factors was significantly reduced. Moreover, γ-irradiation did not have any experimentally related effects on clinical observations or clinicopathology in mice. Overall, the reduced antinutrients and increased functional properties suggest that the irradiation of rapeseed cake (<9 kGy) could be utilized as a pre-treatment in the development of rapeseed cake-based value-added protein products.

Unveiling the Compositional Analysis of Green Coffee Beans with and without Silver Skin.

Green Coffee Bean (GCB) is covered with silver skin that is shed as a by-product of the roasting process. For the first time, a comparative study was conducted to differentiate the compositional analysis of green coffee beans with silver skin and without silver skin. The study aims comparatively assessing nutritional, anti-nutritional and fatty acids composition of green coffee beans with silver skin and without silver skin. The present study is also intended to find out various organic compounds of green coffee beans. The proximate analysis was used to study nutritional composition. Mineral analysis was assessed by atomic absorption spectroscopy. The antinutrients like phytic acid and tannin were assessed by UV-visible spectroscopy whereas volumetric and gravimetric analysis was used to determine oxalates and alkaloids. Gas chromatography and Fourier Transform Infra-Red spectroscopy were used for studying fatty acids and organic compounds, respectively. Protein content was significantly (p<0.05) high in green coffee beans with silver skin, indicating 15% higher protein. Macro mineral content was also found significantly (p<0.05 and p<0.01) high in green coffee beans with silver skin, whereby 5.11% higher Phosphorus and 24.12% higher Calcium content was observed. However, iron content was 68.10% lower in green coffee beans with silver skin which might be due to its higher tannin content. Trace minerals zinc and copper were also found to contain 57.18% to 18.11% higher concentrations respectively in silver skin. Anti-nutritional analysis revealed the content of phytic acid and tannin as 161 and 77.29 mg/100g, respectively in green coffee beans with silver skin. The percentages of oxalates and alkaloids were found to be 0.64 and 14.30. These anti-nutritional compounds were significantly (p<0.05 and p<0.01) higher from green coffee beans without silver skin. Green coffee beans have been found with an utmost number of saturated fatty acids having palmitic acid as the most abundant. The unsaturated part is mainly composed of linoleic and oleic acid. Chlorogenic acid isomers and caffeine were the organic compounds detected through Fourier transform infrared spectroscopy. These findings reveal the presence of both nutritional and anti-nutritional components in Coffee silver skin, with significantly higher levels of anti-nutritional factors in green coffee with silver skin, emphasizing the need for caution in the consumption of green coffee and utilization of coffee silver skin as a valuable bioresource.

A comparative study on the nutritional composition, protein structure and effects on gut microbiota of 5 fermented soybean products (FSPs)

In this study, we conducted an analysis of the differences in nutrient composition and protein structure among various fermented soybean products and their impacts on the gut microbiota of rats. Conventional physicochemical analysis was employed to analyze the fundamental physicochemical composition of the samples. Additionally, we utilized high-performance liquid chromatography and ELISA techniques to quantify the presence of antinutritional compounds. Fourier infrared spectroscopy was applied to delineate the protein structure, while 16 s rRNA gene sequencing was conducted to evaluate alterations in gut microbiota abundance. Subsequently, KEGG was utilized for metabolic pathway analysis. Our findings revealed that fermented soybean products improved the nutritional profile of soybeans. Notably, Douchi exhibited the highest protein content at 52.18 g/100 g, denoting a 26.58 % increase, whereas natto showed a 24.98 % increase. Douchi and natto demonstrated the most substantial relative amino acid content, comprising 50.86 % and 49.04 % of the total samples, respectively. Moreover, the levels of antinutritional factors markedly decreased post-fermentation. Specifically, the α-helix content in doujiang decreased by 13.87 %, while the random coil content in soybean yogurt surged by 132.39 %. Rats that were fed FSP showcased notable enhancements in gut microbiota and associated metabolic pathways. A strong correlation was observed between nutrient composition, protein structure, and gut microbiota abundance. This study furnishes empirical evidence supporting the heightened nutritional attributes of FSPs.

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits.

Plant-based beverages have gained consumers' attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fermentation processes can contribute to the improvement of their sensory properties, nutritional composition, and functional/bioactive profile. In particular, the fermentation process can enhance flavor compounds (e.g., acetoin and acetic acid) while decreasing off-flavor components (e.g., hexanal and hexanol) in the substrate. Furthermore, it enhances the digestibility and bioavailability of nutrients, leading to increased levels of vitamins (e.g., ascorbic acid and B complex), amino acids (e.g., methionine and tryptophan), and proteins, while simultaneously decreasing the presence of anti-nutritional factors (e.g., phytic acid and saponins). In contrast, plant-based fermented beverages have been demonstrated to possess diverse bioactive compounds (e.g., polyphenols and peptides) with different biological properties (e.g., antioxidant, anti-inflammatory, and antihypertensive). Therefore, this article provides an overview of plant-based fermented beverages including their production, technological aspects, and health benefits.

Pearl Millet: A Critical Review on Processing Techniques and Its Products

Pearl millet (Pennisetum glaucum) is a rich source of nutrients as in contrast to the primary cultivated cereal crops. However, important factors which restrict its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which decrease availability of minerals and horrible conserving exceptional because of increased lipase activity. Therefore, this paper ambitions to focus on the have an influence on of unique processing methods on the nutrient composition and anti-nutritional components and its products of pearl millet. This is a literature overview research about from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of dietary charge via reduction of anti-nutritional compounds. From the literature reviewed, pearl millet processing by way of a range strategies consisting of milling, malting, fermentation, blanching and acid as nicely as heat redress had been determined to be magnificent in achieving the higher mineral digestibility, retardation of off flavor, bitterness as properly as rancidity problems found in the direction of storage of flour. Through this overview paper, possible processing techniques and their impact on the nutrient and anti-nutrient profile of pearl millet are discussed after focused studied of literature from journal articles and thesis.

Review on Pretreatment Techniques of Grass Pea Seeds for Reduction of Antinutritional Factors and β-Diaminopropionic (β-ODAP) Contents from Seeds

Grass peas are one of the most nutritious foods and are widely harvested and consumed in many developing countries. They are an inexpensive source of protein and contain large amounts of essential amino acids. The potential of grass peas to improve food security, nutrition and household income generation remains largely untapped. However, the naturally occurring amino acid β-diaminopropionic acid (β-ODAP) leads to limited neurotoxic activity. Lathyrus sativus β-ODAP exists in two isomers (α and β isomers) in nature. The α isomer accounts for approximately 5% of the total ODAP content and is less toxic, but the β isomer is also more toxic. Decreased β-ODAP levels through food processing such as overnight soaking, cooking bean sprouts, fermentation, and roasting. Most food pretreatment processing methods can effectively improve the nutritional quality of grass bean grains and reduce anti-nutritional factors. Grass peas, a variety of traditionally treated seeds, serve as a staple food for poor farmers in countries such as Ethiopia and are primarily consumed during times of drought and famine. Grass pea seeds are valued as a nutritious staple food and feed plant mainly due to their high protein content.

Broad bean (Vicia faba L.) caused abnormal lipid metabolism in grass carp (Ctenopharyngodon idellus) liver: Insight from the gut microbiota–liver axis

AbstractBroad bean (Vicia faba L.) has received attention from the food and animal feed industries as a sustainable, inexpensive, and versatile plant‐based protein source. However, long‐term consumption of broad bean, especially unprocessed ones, can lead to hepatic lipid accumulation. To investigate how broad bean affected hepatic lipid metabolism and its underlying mechanisms, we conducted a multi‐omics analysis of crisp grass carp (Ctenopharyngodon idellus C. et V) model with hepatic steatosis after feeding with single broad bean for 120 days. The glycolysis inhibition, increased de novo lipogenesis, abnormalities in lipid metabolism, and activation of oxidative stress were the key processes involved in broad bean‐induced hepatic lipid accumulation. Disturbances in intestinal flora caused by damage to the intestinal barrier and increased lipopolysaccharide caused by broad bean promoted hepatic lipid accumulation. Reduction of antinutritional factors and balanced diet offer potential strategies to mitigate the liver damage caused by broad bean consumption. Overall, our findings provided a theoretical basis for the wide application of broad bean as animal feeds.

Bambara groundnut (Vigna subterranea (L.) Verdc.): a promising crop for food industry

Bambara groundnut is an underutilized food outside the main regions of its consumption. However, after soybean, groundnut, and cowpea, this legume is considered the fourth most significant one. It is an excellent food crop due to various beneficial characteristics, including stress tolerance, nitrogen fixation, and the capacity to grow and sustain in low-input environments. The fact that Bambara groundnut can be eaten untreated demonstrates that it has fewer and least harmful anti-nutritional factors. Due to its well-balanced macronutrient content, this nutrient-dense legume is commonly known as a “complete food”. Compared to other legume crops, Bambara groundnut has an excellent nutrition profile for traditional and new food applications, besides the agronomic potential to be planted in many areas globally. Increasing awareness among consumers of Bambara groundnut as a food is needed for this potential crop. This review showed that Bambara groundnut possesses high values of nutritional composition, lower quantity of anti-nutritional properties, and good functional and physico-chemical properties. Discussion on applications of Bambara groundnut in the food industry showed Bambara groundnut could be explored as an alternative source of protein, supplementation of carbohydrate-based foods, and ingredient in many food applications.

A Bibliometric Analysis of Chickpea Agronomic Practices in the World During 45 Years of Scientific Research

ABSTRACTChickpea (Cicer arietinum L.) cultivation practices underwent significant transformation in recent decades due to advancements in scientific knowledge and the need for sustainable, productive farming systems. In this study, a bibliometric analysis of scientific publications from 1977 to 2023 on chickpea agronomic practices was conducted, revealing critical insights. India, as the world's leading chickpea producer, plays a pivotal role, not only in production but also as a significant contributor to scholarly research and international collaborations. The choice of journals for publication is found to influence research impact.Analysis of research trends using co‐occurrence networks of keywords reveals evolving focuses, with a recent shift towards qualitative aspects, such as protein content and nutritional quality, as well as sustainable agricultural practices. The study also emphasizes the necessity for further research on chickpea quality characteristics, strategies to mitigate antinutritional factors, yield optimization, and the impact of climate change on chickpea cultivation. Ultimately, chickpea cultivation research holds great promise in contributing to global food security and environmental sustainability. This bibliometric analysis provides a comprehensive overview of chickpea cultivation research and offers valuable insights for researchers, policymakers, and stakeholders as they navigate the future of sustainable agriculture and the quest for protein‐rich food production while minimizing the environmental footprint.

The Effects of Unconventional Feed Fermentation on Intestinal Oxidative Stress in Animals.

Unconventional feed, which is abundant in China, contains anti-nutritional factors and toxins; however, these can be greatly reduced with microbial fermentation, thus improving the nutrient content of the feed, enhancing animal appetites, and ultimately significantly improving the intestinal health and growth performance of animals. When oxidative stress occurs, fermented feed can effectively reduce the damage caused by stress to the gastrointestinal tract, accelerate the removal of gastrointestinal abnormalities, improve the ability to resist intestinal stress, and ensure the efficient production of animals. This review introduces the application of unconventional fermented feed in animal production, and expounds upon the function of unconventional fermented feed in animals with oxidative stress symptoms, so as to provide a theoretical reference for the development and application of unconventional fermented feed in antioxidative stress reduction.

Pre-treatment effects on the composition and functionalities of pigeon pea seed ingredients

Soaking and boiling can improve the digestibility of seeds by reducing anti-nutritional factors and the hard-to-cook phenomenon. The use of pre-treated seeds in protein fractionation is thus of interest for the development of protein-rich ingredients. In this work, soaked and soaked-boiled seeds were applied prior to aqueous fractionation of pigeon pea proteins. Pre-treatments impact the particle size distribution in the flours, with boiling leading to aggregate formation (>1000 μm) due to starch gelatinization. The soaked-boiled flour showed a lower lipid content, higher content in soluble polysaccharides, and loss of proteins with low molecular weight compared to the control. The use of soaked-boiled seeds for protein fractionation reduced trypsin inhibitor activity by 95%, demonstrating a positive effect in improving nutritional quality. Protein fractionation also resulted in a 3-fold accumulation of lipids, and the mannose content, notably, doubled in protein concentrates compared to their flour counterparts. A lower intensity of tryptophan fluorescence emission was observed in protein concentrates, which may be related to chemical degradation or interactions with other molecules. The protein concentrate from soaked-boiled seeds exhibited higher emulsion stabilization properties compared to the others protein concentrates. The decrease in foaming properties caused by the soaking can be attributed to the leaching of minor compounds that also act as foaming agents, such as saponins. This work brings new insights into the effects of soaking and boiling-based pre-treatments on the composition of pulse protein ingredients, and in turn, on their techno-functionalities as exemplified with their emulsifying, foaming and gelling properties.

NUTRITIONAL EVALUATION OF DIFFERENTLY PROCESSED Moringa oleifera SEED BEFORE AND AFTER OIL EXTRACTION FOR INCLUSION IN Clarias gariepinus BASED DIETS

The present study aims to evaluate the effect of different processing methods on the nutrient and anti-nutrient profiles of Moringa oleifera seed before and after oil extraction. Four processing methods involving toasting at 10, 20 and 30mins, boiling at 30, 60 and 90mins, soaking at 8, 16 and 24 hours and combination of boiling (30, 60 and 90 minutes) and soaking for 72 hours were employed. The results showed that the three toasting treatments significantly increased the crude protein content while revealing a significant (p&lt;0.05) increase in the crude protein (55.05±0.17) and ash (6.01±0.10) contents of the processed seed meal and significantly (p&lt;0.05) lower fat (9.39±0.11), moisture (1.50±0.07) and crude fibre (3.93±0.05) contents after oil extraction. The anti-nutritional factors detected in the raw moringa seeds were (Oxalate, saponins, alkaloids, phytic acid, tannin, cyanide and phytate) with the following contents; 0.86±0.13, 1.50±0.06, 2.32±0.06, 269.84±1.62, 1.21±0.14, 0.56±0.04 and 69.82±0.86, respectively. Combination of boiling and soaking treatments (B30mins/S72hrs, B60mins/S72 hrs, B90mins/S72hrs) significantly (p&lt;0.05) reduced the anti-nutritional factors. Processing, B60mins/S72hrs and B90mins/S72hrs were able to reduce all the anti-nutritional factors to acceptable levels with the exception of phytic acid which remained significantly (p&lt;0.05) higher. All the toasting treatments significantly increased the crude protein content while boiling and soaking did not. However, displacement of oil after extraction greatly enhanced the crude protein level of the treated (B90mins/S72hrs) seed. It could be concluded that this processing method coupled with oil extraction could effectively improve on the crude protein content of the seed.

ROLE OF TEMPE FROM WEST SUMATRA AS A SOURCE OF VITAMIN B12 AND ANTIOXIDANT CAPACITY

Tempe is the most popular traditional fermented food in Indonesia that has high nutritional values such as high protein content high fatty acid content, vitamin B12, excellent digestibility, and good antioxidant content sources. Tempe also has low in anti-nutrition factors such as phytic acid, oligosaccharides. The purpose of this study is to compare traditional Tempe produced from West Sumatra, Indonesia, which is comparing the yellow and black soybeans, with a focus on antioxidant capacity. Six samples of Tempe were collected in Padang and Padang Panjang, Indonesia. Microorganism isolated from tempe samples were identified and the antioxidant capacity was determined using different antioxidant capacity assays, then Vitamin B12 determination in mocrobiological assay was perfomed. The result is included the mean of antioxidant of black soybeans = 0.008333 with a standard deviation of 0.0006429 and the mean of antioxidant of yellow soybeans = 0.008767 with a standard deviation of 0.0027465. In conclusion, it can be seen that the F count for antioxidants is 8647 with a probability of 0.042. Because of the probability value is &lt; 0.05, then H0 is rejected or the two population variances are different (heterogeneous).

Nutritional optimization through linear programming of climate-smart and gluten free pasta

Designing food formulations is an important approach to meet a set of nutritional needs and to address malnutrition issues. Linear programming is an appropriate tool for designing novel nutritionally optimized formulations based on a combination of gluten-free climate-smart crops. Four nutritionally optimized cowpea-based pasta formulations in association or not with teff and/or amaranth leaves (AL) were designed to meet a woman's protein requirements in terms of quantity and quality, fibers, ω6/ω3, iron, zinc and B9 vitamin, while limiting antinutritional factors such as phytates. To predict the processability of the flours into pasta and the visual acceptance of future pasta by consumers, the antioxidant and oxidant capacities of flours were measured and their color compared with the color of durum wheat semolina (DWS). The formulation combining cowpea and AL had the highest nutritional composition and lowest impact of phytates. The formulation with cowpea, teff and AL seems to be the easiest to process thanks to its lower lipoxygenase activity and the higher antioxidant capacity, followed by the teff-cowpea formulation. The color of the formulation that only contained cowpea was closest to DWS.

Physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of bioprocessed whole wheat flour.

This study investigated the impact of bioprocessing techniques (germination, solid-state fermentation, the combination of germination, and solid-state fermentation) on the physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of whole wheat grains were investigated. Bioprocessed whole wheat flour (WWF) samples and the raw flour (control) were prepared using standard procedures. Proximate, anti-nutritional, mineral and amino acid (AA) compositions, protein digestibility, antioxidant activities, starch characteristics, and techno-functional properties were studied using standard methods. The bioprocessing methods increased (p≤0.05) the protein (13.37-16.84g/100g), total dietary fiber, mineral constituents, resistant starch (7.19-9.87g/100g), slowly digestible starch, phenolic content, antioxidant activities (ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity), most AAs, and protein digestibility. Also observed were decreases (p≤0.05) in rapidly digestible starch, phytic acid, tannin, and trypsin inhibitor activity. The adopted bioprocessing techniques modified the thermal, functional, color, and pasting properties of the WWF and resulted in molecular interactions in some functional groups, as revealed by Fourier transform infrared spectroscopy, compared to the raw flour. The combination of germination and fermentation improved the physicochemical (titratable acidity=4.93%), protein (16.84/100g) and starch digestibility (resistant starch=9.87%), antioxidant (FRAP=78.90mg/GAE/100g), and mineral contents (calcium=195.28mg/100g), modified the pasting (peak viscosity=90.34 RVU), thermal (peak temperature=64.82°C), and color properties of WWF with reduced anti-nutritional factors. The combination of these processing techniques could serve as a natural and low-cost technique for the modification of whole wheat functionality and subsequently as an improved functional ingredient during food product development.

Extrusion inhibits lipolytic enzymes in pearl millet (Pennisetum glaucum) flour

The present study was undertaken to evaluate the effect of extrusion technology on anti-nutritional factors and lipolytic enzymes in pearl millet. The effect of process parameters such as die temperature (140–160 °C), screw speed (150–190 rpm), and feed moisture content (24–30%) was evaluated using response surface methodology. The extrudates so obtained were evaluated for their physico-chemical and functional properties. Optimized extrudate that showed maximum inhibition of anti-nutritional factors and lipolytic enzymes was evaluated for extent of starch gelatinization by differential scanning calorimetry, structural properties by FTIR, morphology by scanning electron microscopy, and crystallinity by X-ray diffractometry. Extrusion at 140 °C/150 rpm/30% moisture content could decrease trypsin inhibitors (∼100%), phytic acid (up to 89%) and condensed tannin (up to 85%), and inhibited lipase and lipoxygenase activities by 79.2 and 77.9%, respectively. The results so obtained are promising for extending the shelf life of pearl millet flour and utilizing it in food premixes. Industrial relevance textThe presence of lipase and lipoxygenase enzymes in pearl millet limits its shelf life due to generation of free fatty acids which results in bitter taste and off flavour. The presence of anti-nutrients such as phytic acid, trypsin inhibitor and condensed tannins restricts its digestibility, and poses challenges to its commercial as well as domestic use. Extrusion has attracted attention in millet processing due to its feasibility for implementation in the food industry without major additional costs. The extrusion processing parameters, mainly temperature, screw speed and moisture content 140 °C/150 rpm/30% decreased trypsin inhibitors (∼100%), phytic acid (up to 89%) and condensed tannin (up to 85%), and inhibited lipase and lipoxygenase activities by 79.2 and 77.9%, respectively. These results on inhibition of lipolytic enzymes through extrusion could help in extending the shelf life of pearl millet flour. It is anticipated that extruded pearl millet flour could form a base for premixes based thereon.

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.