Source Of Dietary Fiber Research Articles

Influence of Sample Preparation Method on Total Dietary Fiber Content Measurement of Low Carbohydrate Bread Containing High Levels of Cross‐Linked Phosphorylated RS4 Wheat Starch

ABSTRACTBackground and ObjectivesCross‐linked phosphorylated (CLP) RS4 wheat starch has been approved as a dietary fiber source by FDA because it can reduce insulin levels following a meal containing a carbohydrate that raises blood glucose levels. It has been successfully formulated in many high‐fiber and low‐carbohydrate bread products. This study aimed to determine the influence of sample preparation methods on the total dietary fiber content of these fiber‐fortified bread products during the assay with AOAC Method 991.43. In addition, the effects of CLP RS4 wheat starch on the morphology, crystallinity, and thermal properties of the bread were investigated.FindingsThe total dietary fiber content of breads formulated with unmodified wheat starch or CLP RS4 wheat starch was influenced by the sample preparation methods (drying, grinding, and sieving). Preferred methods are forced air oven over freeze‐drier and vacuum oven; coffee grinder over mortar and pestle; and 35‐mesh over 70‐mesh sieve. The proposed method excludes influence of operator and shows more repeatable results. CLP RS4 wheat starch in the bread was gelatinized and had restricted swelling, reduced enthalpy, and reduced crystallinity.ConclusionsThe proposed sample preparation method generated from this study involves drying the bread in a forced air oven at 40°C, particle size reduction using a coffee grinder, and screening the ground samples in a 35‐mesh sieve before total dietary fiber assay using AOAC Method 991.43.Significance and NoveltyOur study provided new and useful information on sample preparation methodology for total dietary fiber measurement of high‐fiber or low‐carbohydrate bread products containing CLP RS4 wheat starch. This methodology has potential applications in many high‐fiber flour‐based products other than bread.

Psyllium: A Nutraceutical and Functional Ingredient in Foods.

Psyllium is an excellent natural source of soluble and insoluble dietary fiber. It has been used as a nutraceutical and functional ingredient in foods. Many efforts have been made to understand and improve its physicochemical, biological, and functional properties to promote its food applications. This manuscript reviews and discusses the current knowledge of psyllium, focusing on its health benefits, utilizations as a functional additive in foods and hydrogel delivery carrier, approaches to modify its molecular and chemical structures, nonfood utilizations, and potential side effects and toxicity. Perspectives on future research and development of psyllium are also provided. This review may serve as a scientific foundation for improved food application of psyllium to enhance human health and food quality.

Nutrients, Phytochemicals, and In Vitro Biological Activities of Goldenberry (Physalis peruviana L.) Fruit and Calyx

This study provides a comprehensive characterization of Physalis peruviana L., covering the nutritional composition of the fruit and the phytochemical profiles and in vitro bioactive properties of berry and calyx extracts. The fresh fruit stood out as a source of dietary fiber (5.16 g/100 g) and is low in fat (0.49 g/100 g). A 100-g serving also contained notable amounts of ascorbic acid (32.0 mg), tocopherols (2.34 mg), potassium (253 mg), phosphorus (45 mg), and magnesium (20 mg). HPLC-DAD-ESI/MS analysis tentatively identified five physalin derivatives and one withanolide in the fruit extract, which showed significant antiproliferative activity against human colorectal adenocarcinoma (Caco-2) and non-small-cell lung carcinoma (NCI-H460) cells. The calyx extracts contained three phenolic acids and four flavonoids, demonstrating high antioxidant activity through physiologically relevant cell-based assays, the ability to inhibit advanced glycation end products (AGEs) formation and nitric oxide production, and also antiproliferative properties. These findings highlight goldenberry as a nutrient-dense fruit rich in vitamins and functional compounds with potential health benefits, supporting its recognition as a “superfruit”. Furthermore, the fruit calyx emerged as a valuable source of bioactive secondary metabolites with potential applications in food and pharmaceutical industries and related sectors.

The Role of Extracts of Edible Parts and Production Wastes of Globe Artichoke (Cynara cardunculus L. var. scolymus (L.)) in Counteracting Oxidative Stress.

In addition to the immature edible flower heads, the cultivation of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori) generates substantial quantities of by-products, including leaves, stems, and roots, which constitute potential sources of bioactive compounds and prebiotic dietary fiber. Preserving agricultural biodiversity and promoting socioeconomic development are essential for enhancing domestic production and fostering innovation. In the search for new biomolecules with antioxidant properties, this research focused on a globe artichoke landrace at risk of genetic erosion, still cultivated in the northern part of the Lazio region, known as the "Carciofo Ortano". To investigate the antioxidant properties of various globe artichoke tissues from the "Carciofo Ortano" landrace, methanolic extracts were prepared from the immature main and secondary flower heads, stems, and leaves of representative genotypes of this landrace. Additionally, extracts were obtained from the same tissues of four landraces/clones included in the varietal platform of the PGI "Carciofo Romanesco del Lazio", which served as reference genotypes: Campagnano, Castellammare, C3, and Grato 1. The antioxidant properties of these extracts were assessed using FRAP, ABTS, DPPH assays, and total phenolic content (TPC). The stem and secondary flower head extracts of two representative "Carciofo Ortano" genotypes and the Grato 1 clone, which have higher phenolic content, demonstrated the highest antioxidant activity. These extracts were therefore studied for their chemical profile using HPLC-DAD and SPME-GC/MS analysis. Additionally, the same extracts were investigated in vitro for their antioxidant capacity in differentiated SH-SY5Y cells, assessing their effects on ROS levels and the restoration of GSH levels. Furthermore, the in vivo beneficial effects of counteracting oxidative stress were evaluated in high sucrose-fed Drosophila melanogaster, as oxidative stress is a typical hallmark of hyperglycemic status. Overall, the results indicated that the edible immature inflorescences of the "Carciofo Ortano" landrace, along with the byproducts of its cultivation, are sources of raw materials containing biomolecules whose properties can be exploited for further applications in the pharmaceutical and medical sectors.

Dietary fiber source and stage of gestation impact water balance, fecal physicochemical properties, serum electrolytes, and markers of gut motility in sows

Dietary fiber source and stage of gestation impact water balance, fecal physicochemical properties, serum electrolytes, and markers of gut motility in sows

Analysis of the Factors Influencing the Calories of Cereals

Cereals are a major global source, classified into whole and refined grains. Whole grain cereals provide a higher nutritional value due to the inclusion of the bran, germ, and endosperm, making them a rich source of dietary fiber, vitamins, and minerals. Conversely, refined grains undergo processing that eliminates the bran and germ components, resulting in a loss of valuable nutrients. In recent years, there has been a growing interest in exploring the health benefits of whole grain cereals. Research has established a connection between whole grains consumption and reduced risks of chronic diseases such as heart disease, diabetes, and certain cancers. Additionally, whole grains are recognized for their role in maintaining digestive health and promoting satiety which can aid in weight management. Therefore, this paper aims to investigate how various element present total calorie content using R-studio. The findings reveal that calories serves as the independent variable while protein content, type, sugars and carbohydrates act as independent variables influencing calorie levels accordingly. Cereal type plays a negative role by increasing calories whereas other factors contribute positively positively towards increased caloric intake levels

Cecal microbial composition and serum concentration of short-chain fatty acids in laying hens fed different fiber sources.

The intestinal microbiota is widely recognized as an integral factor in host health, metabolism, and immunity. In this study, the impact of dietary fiber sources on the intestinal microbiota and the production of short-chain fatty acids (SCFAs) was evaluated in Lohmann White laying hens. The hens were divided into four treatment groups: a control diet without fiber, a diet with wheat bran (mixed fibers), a diet with insoluble fiber (cellulose), and a diet with soluble fiber (pectin), with six replicates of four hens each. Cecal content from 24 hens was analyzed using 16S rRNA sequencing, while SCFA concentrations were measured in blood serum. Alpha diversity analysis revealed significant variations in microbial richness and diversity among treatments, with higher species richness observed in hens fed wheat bran and cellulose, as indicated by Shannon indices. Principal Coordinates Analysis (PCoA) showed significant differences in microbial composition between the control group and the fiber-supplemented groups. The predominant phyla were Bacteroidetes, Campilobacterota, Firmicutes, and Spirochaetota, with a notable increase in Bacteroidetes in fiber-supplemented groups. Regarding SCFAs, fiber inclusion increased acetic and propionic acid concentrations compared to the control group. Diets with mixed fibers (wheat bran) resulted in the highest acetic acid levels, while propionic acid was most abundant in hens fed soluble fiber (pectin). These findings demonstrate that dietary fiber inclusion to laying hens enhances microbial diversity, stimulates SCFA production, and contributes to host metabolism and health.

Enhancing recovery from gut microbiome dysbiosis and alleviating DSS-induced colitis in mice with a consortium of rare short-chain fatty acid-producing bacteria

ABSTRACT The human gut microbiota is a complex community comprising hundreds of species, with a few present in high abundance and the vast majority in low abundance. The biological functions and effects of these low-abundant species on their hosts are not yet fully understood. In this study, we assembled a bacterial consortium (SC-4) consisting of B. paravirosa, C. comes, M. indica, and A. butyriciproducens, which are low-abundant, short-chain fatty acid (SCFA)-producing bacteria isolated from healthy human gut, and tested its effect on host health using germ-free and human microbiota-associated colitis mouse models. The selection also favored these four bacteria being reduced in abundance in either Ulcerative Colitis (UC) or Crohn’s disease (CD) metagenome samples. Our findings demonstrate that SC-4 can colonize germ-free (GF) mice, increasing mucin thickness by activating MUC-1 and MUC-2 genes, thereby protecting GF mice from Dextran Sodium Sulfate (DSS)-induced colitis. Moreover, SC-4 aided in the recovery of human microbiota-associated mice from DSS-induced colitis, and intriguingly, its administration enhanced the alpha diversity of the gut microbiome, shifting the community composition closer to control levels. The results showed enhanced phenotypes across all measures when the mice were supplemented with inulin as a dietary fiber source alongside SC-4 administration. We also showed a functional redundancy existing in the gut microbiome, resulting in the low abundant SCFA producers acting as a form of insurance, which in turn accelerates recovery from the dysbiotic state upon the administration of SC-4. SC-4 colonization also upregulated iNOS gene expression, further supporting its ability to produce an increasing number of goblet cells. Collectively, our results provide evidence that low-abundant SCFA-producing species in the gut may offer a novel therapeutic approach to IBD.

Study on the chemical composition of gluten-free cereal bars and application of the calculation method for assessing the glycemic index and glycemic load

When developing food products for children, along with the balanced composition in terms of macro- and micronutrients, the presence of biologically active minor components, a large role is played by the indicators of digestion, absorption and assimilation of nutrients. Glycemic index (GI), as well as glycemic load (GL), which represents the value of GI actual impact taking into account the portion of the product and the content of carbohydrates in it are such indicators. The aim of the study is to study the chemical composition of the gluten-free cereal bars “Morkovnyj” and “Yagodnyj” developed on the basis of expanded grain as well as to determine the GI and GL values. Standard methods were used to study the chemical composition, and a calculation method was used to assess the GI and GL, taking into account the content of essential nutrients in the product, as well as their ability to influence the GI values. It has been established that the protein content in the studied bars averages 5.4 g/100 g of product, and the dietary fiber content ranges from 10.2 g/100 g to 11.9 g/100 g, mainly represented by soluble dietary fiber, which accounts for up to 86.3 %. Carbohydrates are mainly represented by starch - an average of 65.9 % of the total content. The content of mono- and disaccharides averages 17.5 %, of which 50.5 % is glucose. Average glycemic index values of the developed bars are 63 and 64, average glycemic load values of a 30 g portion are 13.6 and 14.3, respectively, despite the fact that in their composition expanded grain accounts up to 62 %, and starch syrup up to 39.6 %. This is probably due to the presence of protein and dietary fiber sources in the recipe, which reduce the degree of absorption of carbohydrates, which is taken into account in the used method of calculating GI and GL. Thus, the obtained data indicate that the gluten-free cereal bars based on expanded grain for children nutrition, intended as a safe snack, are capable of sating the body quickly and for a relatively long time and restoring energy reserves. Adding mandatory labeling with GI and GN values will allow consumers to take a more informed approach to choosing food products, which is especially important for children with dietary restrictions.

Phaseolus vulgaris (L.) Growth Promotion by Cladosporium halotolerans Inoculation Under Salinity Stress

Salinization induced by salt stress is a critical environmental factor, and limits the expansion of agricultural areas and population distribution in continental regions, including Saudi Arabia. Common beans, a vital source of protein, energy, and dietary fibers, are negatively affected by salt stress. In this research, the endophytic fungus Cladosporium halotolerans was utilized to remediate saline soils and enhance common bean growth and resilience. The results of this study demonstrated that soil treatment with C. halotolerans enhances the soil properties by decreasing soil pH and increasing soil organic matter content under saline conditions. Inoculation by C. halotolerans also significantly improved plant growth parameters, induced systemic resistance to salinity, and increased the levels of chlorophyll b and carotenoids. Fungal inoculation also causes stress relief as indicated by reducing malondialdehyde concentration by 27.4% lower than stressed plants. Microscopic images revealed the active association and colonization of C. halotolerans within the roots of the Phaseolus vulgaris both under control and saline conditions. Therefore, utilizing endophytic fungi C. halotolerans for saline soil remediation appears to be a promising alternative in plant treatments, highlighting their potential as valuable resources for both research and commercial applications under salinity stress.

Edible insects as a futuristic fiber resource: unlocking the potential of ‘entomofibers’ (chitin and chitosan) from North-Eastern India

Abstract Dietary fiber plays a crucial role in human health and wellbeing. Although plants are usually considered to be the major source of dietary fibers for human consumption, insects have also been reported to contain fiber as one of the macronutrients suitable for human diet. Insect consumption is an ancient dietary practice that has existed since the Paleolithic era. Insects are known to be protein-rich food, but insect-fiber has not received as much attention as insect-protein till date. Therefore, the present study made an attempt to comprehensively review the fiber content of edible insects across the world in general and northeastern India in particular, based on published information. Chitin, a key constituent of insect exoskeleton, is structurally analogous to cellulose, which is often termed as ‘plant fiber.’ In this review, chitin and its derivative chitosan, along with some other polysaccharides have been referred as entomofibers and primary focus has been given to chitin and chitosan as the major components of crude fiber found in edible insects. The fiber content of most preferred edible insects from North East India and the insects raised for commercialization were compared with fiber content of conventional food sources. Upon analyzing the data, it could be concluded that edible insects offer an exceptional, viable, and sustainable source of dietary fiber, surpassing many conventional, plant-based fiber sources in terms of nutritional value and environmental sustainability. Thus, selective edible insects can be promoted as a source of “ecofiber/entomofiber” apart from edible insects designated as “ecoprotein” sources to address various health issues including constipation, diabetes, dysbiosis, obesity etc.

Delving into the dietary delights of cucurbits: A nutritional and therapeutic exploration

For a well-balanced diet, vegetables are essential, especially as a source of minerals, dietary fiber, vitamins (A, B1, B2, B6, B9, C, D and E) and phytonutrients which are vital to human nutrition. They constitute a sizable percentage of the diet and nutrition. The Cucurbitaceae family of plants include a wide variety of vegetables that have been valued for their nutritional and culinary versatility. They are been grown for commercial purposes round the year. Cucurbits are preferred by many people and can be eaten raw or cooked because of its high water content and low fat content, they facilitate for weight management and hydration. They are utilized in a balanced diet since they have good nutrient profile and little calories. Cucurbits have been shown to be high in dietary fiber, vitamins and minerals, making them suitable for intake by persons of all ages. They have strong antioxidant activity as well as a number of therapeutic benefits, including anti-inflammatory, antitumour, anti-diabetic and anti-ulcer qualities. Understanding the nutritional characteristics of cucurbits is imperative to make aware about the most of their health benefits and including them into diet plans that aim to improve overall health and well-being. Cucurbit nutrition, emphasizing key nutrients, health-promoting qualities and possible effects on human health are the topic taken for discussion in this review.

Study of the qualitative characteristics of pan bread enriched with moringa oleifera seed powder

moringa plant seeds are an excellent source of important the scientific such as dietary fiber, protein, and antioxidants. The properties of different physiochemical compounds were investigated, as was the use of moringa seeds powder ( MSP) in pan bread manufacture.at levels 2, 4, and 6% MSP were substituted for the wheat flour to make pan bread,the pan bread that was obtained was contrasted with the control sample, the moringa-fortified bread samples were assessed for their proximate, mineral, and sensory qualities. The proximate analysis's findings indicated that moringa seed powder has a protein 33.33±88192%, ash 2.83±44096% , fat 27.33±1.45297 % and fiber 5.25±25835%,while its moisture content 3±57735% and carbohydrate 71.75±88039% . Moringa seed powder also had aimportant increase in the amount of minerals (calcium1.3 mg/g, potassium 0.98 mg/g, and phosphorus 0.71 mg/g,). According to the findings of the sensory evaluation, pan bread made with wheat flour can be successfully fortification with 2% MSP. It is possible to use MSP as a source of protein and dietary fiber when making pan bread, which is beneficial for both food and machinery.

Proximate Analysis of Lemongrass Powder (Cymbopogon citratus)

Lemongrass (Cymbopogon citratus), a widely utilized aromatic herb, holds significant potential as a nutritional and functional food ingredient. This study evaluates the proximate composition of lemongrass powder to determine its key nutritional components, including moisture, ash, crude protein, crude fat, crude fibre, and carbohydrates. The results reveal a low moisture content (6.5 ± 0.2%), indicative of prolonged shelf life, and moderate ash content (4.3 ± 0.1%), suggesting a rich mineral profile. The crude protein (8.2 ± 0.3%) and fat (3.1 ± 0.2%) contents highlight its modest contribution to dietary protein and low-fat applications. Notably, the high crude fibre (16.7 ± 0.4%) and carbohydrate (61.2 ± 0.5%) levels underline its suitability as a dietary fibre source and energy provider. These findings support lemongrass powder's utility in food formulations and nutraceuticals, emphasizing its potential health benefits and multifunctionality. Further research on its bioactive compounds and antioxidant properties is recommended to expand its applications.

Physicochemical Characteristics and Sensory Properties of Spent Laying Hen Burgers Formulated with Cashew Pomace Flour

Objective: The objective of this work was to evaluate the effect of adding different proportions of cashew flour on the quality characteristics of burgers from spent laying hens’ meat. Methods: Spent laying hens (~ 60 weeks old) were used to prepare hamburgers containing different proportions (0, 5, 10 and 15%) of cashew flour, which were evaluated for chemical and nutritional composition, pH, retention capacity of water, instrumental color, cooking yield and sensory aspects. Results and Discussion: The addition of cashew flour significantly increased the levels of total fiber, carbohydrates and minerals (calcium and iron). It decreased the levels of moisture, fat, protein, and percentage of shrinkage proportionally compared to the other formulations. The burger formulation with up to 5% had greater acceptance and purchase intention. However, burgers formulated with increased cashew fiber flour up to 15% produced darker samples, with an aftertaste and a more brittle texture. Conclusion: Thus, it was concluded that using cashew fiber flour as a dietary supplement increases the nutritional value and did not affect the sensory characteristic of hamburgers made from meat from discarded laying hens, making them a source of mineral and dietary fiber.

An upcycled dietary fiber rich in bioactives from hemp hulls supports digestive comfort in healthy adults: Randomized, placebo-controlled trial

Background: Dietary fiber is a key component of a health-promoting diet, and it is acknowledged as a short-fall nutrient in most Western diets. Some sources of dietary fiber, such as hemp hull fiber, also include inherent small molecule bioactive that further promote health and well-being. While dietary fiber is a key component that supports digestive health, certain types of fiber can cause digestive discomfort. Digestive symptoms such as gas, bloating, belly pain, and the resulting decrease in digestive quality of life are common among adults. Objective: The aim of this study was to evaluate changes in digestive comfort, after consuming a proprietary dietary fiber supplement from hemp hull to a dietary fiber supplement made from inulin in individuals who currently experience digestive discomfort. Methods: This study was a completely virtual, double-blind, placebo-controlled, randomized clinical trial of healthy adults. The parallel arm study tested two fiber supplements at a practical dose yielding a “Good Source of Fiber” based on United States Dietary Reference Intakes (2.8 grams of fiber per day) and a digestible control (Maltodextrin) for six weeks. The study is registered at ClinicalTrials.gov: NCT06009614. Results: Five hundred seventy-nine randomized participants provided follow-up outcomes data. Digestion-associated quality of life questionnaire, belly pain, and gas and bloating scores were assessed and found to be superior after hemp hull fiber intake compared to inulin intake at multiple time points (p<0.05). Conclusion: This study demonstrated that a practical dose of bioactive-rich fiber from hemp hull is well-tolerated, provides superior digestive comfort relative to both placebo and inulin fiber, and can aid in reaching total fiber intake goals. Keywords: dietary fiber; hemp hull fiber; inulin; digestive tolerance; gas, bloating; abdominal pain

Yogurt with cornflower (Centaurea cyanus L.) petals as a source of antioxidant compounds and dietary fiber: physicochemical and spectroscopic research during storage.

An extensive study was undertaken using the petals of cornflower (Centaurea cyanus (Cyani flos)) flowers in yogurt production as a source of dietary fiber and antioxidant compounds, and as a natural dye, taking into account a 21-d refrigerated storage period. An additional aim of the study was to use cornflower petals in natural form rather than an extract. Four forms of cornflower petals: fresh, dried, frozen, and freeze-dried, were tested. In terms of physicochemical properties, including the content of dietary fiber and bioactive compounds, and antioxidant status, the freeze-dried form proved most beneficial. Two variants of yogurts were made, i.e., without the addition of cornflower petals (control) and with cornflower. The yogurts were stored for 21 d and analyzed every 7 d (at 0, 7, 14 and 21 d). In total 4 forms of petals of cornflower flowers, 3 batches of bulk cow milk and 288 yogurt samples were covered by research. Freeze-dried cornflower petals added to yogurt contributed to a significant increase in the content of total protein (by approx. 4%), fiber (form 0.00 to 0.56 g/100 g), and selected bioactive compounds, including amino acids (by approx. 2% in total), vitamin C (over 3-fold), and phenolic (by approx. 16% in total) and mineral (on average by 8%) compounds, as well antioxidant activity. The presence of antioxidant compounds not only in the processed milk (sulfur amino acids, whey proteins (especially β-lactoglobulin), vitamins A, E, and C, or β-carotene) but also in the petals (sulfur amino acids, vitamin C, and phenolic compounds) contributed to a significant increase in the antioxidant activity of fresh yogurt with cornflower (day "0" of storage), i.e., FRAP - by 18%, DPPH - 50%, and ABTS - 60%, in comparison with the control yogurt. Significant changes in the content of selected bioactive compounds occurred during 21-d storage, which effected on the antioxidant activity, i.e., increased of FRAP and ABTS by 20%. In addition, FTIR infrared spectra were taken for the yogurts. The spectroscopic analyses showed mainly changes in the intensity of vibrations characteristic of this type of product, associated with polysaccharide structures, as well as vibrations associated with protein structures contained in dietary fiber. The regions with the most pronounced changes in the intensity of the bands were ~3300, 1640, 1550, 1240, and noticeable at ~1030 cm-1. The maxima also correspond to the vibrations of C = O groups, amide bands, and the polysaccharide fraction, as well as stretching vibrations of the hydroxylic group. The analyses conducted using FTIR spectroscopy demonstrated that the product was highly stable during the refrigerated storage, as reflected in particular by the vibrations in the spectral region below 1000 cm-3.

“Enhancing Nutritional Profile, Functional Properties, Therapeutic Attributes of Finger Millet (Eluesinecoracana) by Germination: A Comprehensive Exploration”

Millets are important crops in the semiarid tropics of Asia and Africa (especially in India, Mali, Nigeria, and Niger). Finger millet ( Eleusinecoracana L.) is stands out as a Nutri-cereal, gluten free making it a versatile and nutritious choice due to good source of carbohydrate (81.5%), protein (9.8%), fat (1.59 g), dietary fiber (11.5 g), phytochemicals, and essential amino acids and its unparalleled richness of calcium (220-450 mg/100 g) and iron (3-20%) compared to other cereals (rice and wheat). Among, the different processing technique, germination is a simple and traditional technique that can also be employed at the household level, which is used to soften the kernel structure, increase the nutritional composition and to enhance nutrient absorption of finger millet grains. The profusion of phytochemicals, a health-promoting reservoir compound in germinated finger millet significantly amplifies its nutraceutical capacity. It possesses notable health-enhancing attributes, including anti-diabetic effects against type 2 diabetes mellitus, anti-diarrheal properties, antiulcer activity, anti-inflammatory characteristics, antitumor effects specifically against K562 chronic myeloid leukemia, anti-atherosclerogenic effect, as well as antimicrobial and antioxidant properties. In terms of functional characteristics, the germination process significantly improves the ability of the millet flour to absorb water and/or oil, its emulsion capacity and stability, but reduced the bulk density and swelling power. This review mainly focuses on the germinated finger millet's nutritional, functional, phytochemical, and therapeutic properties.Household food processing strategy such as germination can be used for improving the nutritional quality to promote finger millet utilization.

Valorization of Pea Pod (Pisum sativum L.) Waste: Application as a Functional Ingredient in Flatbreads

ABSTRACTLegumes provide valuable functional properties, serving as rich sources of protein, minerals, dietary fiber, and antioxidant compounds. This study evaluated the nutritional and antioxidant properties of pea pod powder (PPP) as a fortifying ingredient in flatbreads. The results indicate that PPP contains carbohydrates (55%), protein (16.7%), and dietary fiber (13.1%), with significant antioxidant properties (total polyphenol content: 463 mg GAE/100 g, total flavonoid content: 159 mg QE/100 g, DPPH radical scavenging activity: 166 mg AAE/100 g; IC50: 2.31 mg/mL, chlorophyll a: 17.4 mg/100 g, chlorophyll b: 17.4 mg/100 g, and total chlorophyll: 32.6 mg/100 g). Rutin, chlorogenic acid, and p‐coumaric acid were identified and quantified by HPLC‐DAD, with concentrations of 15.2, 2.94, and 6.60 mg/100 g, respectively. Flatbreads fortified with PPP at 5%w/w and 10%w/w showed increased thickness, reduced diameter and spread ratio, and enhanced antioxidant properties. However, consumer acceptance significantly declined at the 10%w/w level, likely due to off‐flavors that affected sensory appeal.

MODELING OF DYNAMIC OSCILLATION AND CREEP-RECOVERY DATA OF GLUTEN-FREE BISCUIT DOUGH CONTAINING TIGER-NUT FLOUR

This study investigates the impact of tiger nut flour (TNF) on the rheological properties of gluten-free biscuit dough, focusing on creep-recovery behavior. TNF is a rich source of dietary fiber and essential nutrients, making it a promising ingredient in gluten-free products. The dough samples, with varying TNF percentages (10%, 20%, 30%, 40%, and 50%), were analyzed for their thermal and rheological properties. Results show that as TNF content increases, the dough becomes more deformable, reflected in higher creep compliance and lower viscosity. However, the dough retained sufficient elastic recovery, making it suitable for applications requiring structural integrity and extensibility. The reduction in gelatinization enthalpy suggests that TNF enhances processing efficiency by lowering energy requirements for starch gelatinization. This study fills a gap in the literature on TNF's role in gluten-free dough systems, offering insights for future applications in gluten-free product development.