Excellent Source Of Dietary Fiber Research Articles

Pharmacological and Therapeutic Properties of Fenugreek (Trigonella foenum-graecum) Seed: A Review

Fenugreek, scientifically known as Trigonella foenum-graecum, is a versatile annual leguminous plant belonging to the Fabaceae family. It is cultivated worldwide and serves numerous purposes as a spice, herb, food, and medicine. Fenugreek is resilient and can thrive in various environments, including those with drought conditions. The plant is abundant in active constituents such as saponins, flavonoids, alkaloids, and steroids. Additionally, it is an excellent source of dietary fiber, protein, linoleic acid, linolenic acid, and vitamins A, B1, B2, and C. Fenugreek has a rich history in traditional medicine, particularly in Ayurveda, Unani, and Tibetan medicine. Studies have shown that it possesses antimicrobial, antioxidant, antidiabetic, antihyperlipidemic, antiobesity, anticancer, anti-inflammatory, carminative, aphrodisiac, and emollient properties. Moreover, its seed polysaccharide content has made it useful in the food industry as a stabilizer, adhesive, and emulsifying agent. This article provides an overview of the history, cultivation, nutritional components, nutraceutical role, safety, and toxicological properties of fenugreek. Its main aim is to summarize the benefits of this "golden seed" and its associated aspects.

Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies.

Teff [Eragrostis tef (Zucc.) Trotter] is an underutilised cereal crop grown mainly in Ethiopia and Eritrea. It is an excellent source of dietary fibre, vitamins, minerals and bioactive compounds. However, it also contains a high amount of phytic acid, which is an antinutrient and reduces the bioavailability of minerals and proteins. To improve the nutritional quality of teff, the phytic acid content should be reduced by an effective dephytinisation method. In this study, various dephytinisation methods (fermentation, autoclaving and phytase treatment) were used to dephytinise teff flour. Undephytinised and dephytinised teff flour was mixed into wheat flour (0-40 %) to improve the functional properties of cookies. Twenty different cookie formulations were prepared according to 4x5x2 factorial design. The physical, chemical, nutritional and sensory properties of the cookies were investigated. Among the dephytinisation methods, fermentation produced the most effective reduction in phytic acid mass fraction (181 mg/100 g), followed by phytase treatment (198 mg/100 g). The protein, fat, Fe and Zn content and antioxidant activity of cookies enriched with dephytinised teff flour were comparable to cookies fortified with undephytinised teff flour. Moreover, the dephytinised teff cookies had lower phytic acid mass fractions. The cookies containing 40 % teff flour had higher antioxidant activity and nutritional quality than the control wheat cookies. The use of dephytinised teff flour reduced the spread ratio and the a* and b* values of cookies compared to undephytinised flour. Cookies containing fermented and phytase-treated teff flour had a harder texture than cookies containing undephytinised flour. In addition, as the amount of teff flour increased, the spread ratio values of cookies gradually incrased while their hardness decreased. Overall acceptability scores of cookies containing 10-20 % teff flour were similar to the control. To the best of our knowledge, this is the first study to determine the quality of cookies containing dephytinised teff flour. The data highlight the potential of dephytinised (especially autoclaved and phytase-treated) teff flour (up to 20 %) as a functional ingredient to enrich the mineral content and antioxidant capacity of foods. Furthermore, this study shows that fermentation, autoclaving and phytase treatment can be used to improve the nutritional quality of grains.

Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods.

Date palm trees (Phoenix dactylifera L.) are traditionally cultivated in South-West Asia and North Africa for date fruit consumption, although in recent years, its consumption has increased worldwide, and its cultivation has spread to other areas of America, sub-Saharan Africa, Oceania, and Southern Europe. During date fruit processing, several types of by-products are generated, such as low-quality dates or seeds, which along with date fruit, represent an excellent source of dietary fiber and bioactive compounds such as flavonoids, tannins, carotenoids, tocopherols, and tocotrienols. Therefore, this review provides information on the processing of dates fruit and the value-added by-products generated from them as well as their applications in different types of foods for the development of foods with an enhanced nutritional and functional profile. The incorporation of date fruit and their co-products in food formulations will help to cover the current consumer demands for foods made with ingredients of natural origin and with health properties beyond the merely nutritional.

Assessment On Outcome Of Papaya Fruit On Premenstrual Tension Syndrome Among Adolescent Girls In Selected Setting

Background: Premenstrual syndrome is medically defined as distressing physical and psychological symptoms not caused by organic disease which appear before menstruation regress during the menstruation, perhaps a hormone imbalance, due to lack of progesterone, a poor diet and lack of exercise. Premenstrual tension syndrome is the emotional tension, insomnia, depression, irritability associated with the premenstrual week. Somatic sensations associated with the syndrome are bloating, cramping, tenderness of the breasts, swelling of hands and feet, temporary weight gain. Premenstrual disorder is a condition in which the symptoms of premenstrual syndrome are more severe and cause significant functional impairment .It has been estimated that anywhere from 3 to 9% of women suffer from this disorder (Woods, 2005). In premenstrual syndrome, symptoms can be controlled to some extent by the dietary manipulations. Studies suggest that a diet high in vitamin C, calcium and magnesium was helpful in order to reduce the level of premenstrual tension syndrome. It is advisable to take diet consisting of fruits which is rich in calcium, antioxidant, vitamin A and minerals from one week prior to menstruation. Papaya fruit is an excellent source of dietary fibre, folate, vitamin A, C and E.It also contains small amount of calcium, iron, riboflavin, thiamine and niacin. It is also very rich in antioxidant nutrients flavonoids and carotenes, very high in vitamin A and C & and also low in calorie. Materials and Methods: Premenstrual syndrome is linked to other disorders associated with inadequate calcium, iron, vitamins and minerals. Hence the researcher was interested to reduce the level of premenstrual tension syndrome by providing papaya fruit for adolescent girls. The aim of the study was to determine the outcome of papaya fruit on premenstrual tension syndrome among adolescent girls in selected setting. A Quasi experimental design was adopted. The study was conducted at selected governmentschool, Arakonam.60 adolescent girls were selected.30 in experimental and 30 in control group. Adolescent girls who fulfilled the inclusion criteria were selected by using non probability purposive sampling technique.Results:The demographic variables were age in years, age at menarche, weight in kilogram, body mass index and type of diet. The pretest and posttest level of PMTS was determined by modified premenstrual tension syndrome scale.75 mg of papaya fruit was provided by the researcher from the 5th day of last menstrual period in mid morning for 21 days. Data analysis was done by using descriptive and inferential statistics. The pretest and posttest level of premenstrual tension syndrome were compared and found that in pretest 6(20%)had mild level of premenstrual tension syndrome,24(80%)had moderate level of premenstrual tension syndrome ,none of them comes under severe level of premenstrual tension syndrome and in post test 27(90%) had mild level of premenstrual tension syndrome,3(10%) had moderate level of premenstrual tension syndrome, none of them comes under the severe level of premenstrual tension syndrome. Conclusion:Thus the study concludes that papaya fruit was effective to reduce the level of premenstrual tension syndrome. Theconceptual framework was based on modified Weidenbach’s helping art nursing theory. The research hypothesis formulated for the study was “there is a significant relationship between the premenstrual tension syndrome and papaya fruit” .The outcome was proved in comparing the pretest and post test level of premenstrual tension syndrome where the result showed p<0.05 level of significance. Thus the research hypothesis was accepted. It was also found that papaya fruit have a role in reducing PMTS. This is statistically proved that research hypothesis was accepted as papaya fruit was effective to alleviate PMTS

Antioxidant and aflatoxin B1 adsorption properties of Eucheuma cottonii insoluble dietary fiber

The residue of Eucheuma cottonii after extracting carrageenan contained up to 90% insoluble dietary fiber, so it could be used as an excellent source of dietary fiber. To improve its performance, the E. cottonii insoluble dietary fiber (EIDF) was superfine pulverized to get five samples ranging from 40 to 300 mesh (E40–E300). The particle structure of E100–E300 became loose and more pores exposed; meanwhile, their crystallinity decreased from 53.60% to 43.86–43.40%. Antioxidant activity determination showed that EIDF had extremely strong hydroxyl free radical scavenging ability with the scavenging rate of all EIDFs higher than 97%. Aflatoxin B1 (AFB1) adsorption study showed that superfine EIDF had better aflatoxin adsorption capacity, especially E100. It could adsorb 82.5% aflatoxin within 15 min when loading 2 μg AFB1/mL and the adsorption conformed to pseudo second-order kinetic model, suggesting the chemisorption. When loading up to 20 μg AFB1/mL, its adsorption capacity reached 0.789 mg/g, showing favorable adsorption on homogeneous surface. The adsorption was most effective at pH 7.0 and 25 °C. Thereby, the superfine EIDF is an excellent AFB1 adsorbent and antioxidant and may have potential applications in food, feed and medicine.

Effectiveness of pickling on the phytochemical composition and antioxidant ability in kelakai (Stenochlaena palustris) creeping fern

Kelakai (Stenochlaena palustris) is an available natural herb with an excellent source of dietary fiber and antioxidant. It’s commonly used as vegetable in daily cuisine. In order to increase its economic value, it can be converted into pickle via lactic fermentation. This research was conducted during 2020 at STNanotech laboratory, Vietnam to evaluate the impact of pickling of Kelakai creeping fern on the phenolic composition and antioxidant ability of the pickled product. The total phenolic content was determined by the Folin-Cicalteau method. Aluminum chloride colorimetric method was used for quantification of total flavonoid content. DPPH free radical scavenging activity and ABTS radical scavenging activity was examined by using 2,2-diphenyl-2-picrylhydrazyl and 2,2'- azinobis (3-ethylbenzothiazoline-6-sulfonic acid) assays. Results showed that pickling at ambient temperature for 7 days in solution consisting of 10% salt, 4% sugar, 0.1 % L. plantarum culture (6 log CFU/mL) greatly improved the total phenolic content (450.3±0.9 mg GAE/100 g), flavonoid content (305.1±0.4 mg QE/100 g), DPPH free radical scavenging (149.1±0.9 μg/mL), ABTS radical scavenging activity (2.05±0.01 mM TE/g) of the pickled in kelakai (Stenochlaena palustris) creeping fern compared to the total phenolic content (367.5±1.6 mg GAE/100 g), flavonoid content (194.2±0.7 mg QE/100 g), DPPH free radical scavenging (201.2±0.5 μg/mL), ABTS radical scavenging activity (1.75±0.02 mM TE/g) of the raw material. This research demonstrated that lactic fermentation strongly enhanced the phytochemical composition and antioxidant property of kelakai (Stenochlaena palustris) creeping fern. Utilization of pickled kelakai (Stenochlaena palustris) creeping fern would be more beneficial than the fresh one.

Screening of secondary metabolites, bioactive compounds, in vitro antioxidant, antibacterial, antidiabetic and anti-inflammatory activities of chia seeds (Salvia hispanica L.)

Recent research studies indicate the role of functional foods in preventing the development of complications associated with type 2 diabetes mellitus. Chia seeds are an excellent source of dietary fibre, essential fatty acids, micronutrients and non-nutritive components. The objective of the study was to evaluate the antioxidant, antibacterial, antidiabetic and anti-inflammatory potential of chia seeds. TPC and TFC were estimated using Folin-Ciocalteu Reagent and Alumininum Chloride method. The antioxidant activity was determined using DPPH● radical, ABTS●+ radical, Superoxide (O2-) radical, Fe3+ reducing and phosphomolybdenum reduction assay. Agar well diffusion method was used to determine the antibacterial activity against Escherichia coli, Proteus vulgaris, Shigella flexneri, Micrococcus luteus, Bacillus subtilis and Staphylococcus aureus. Antidiabetic and anti-inflammatory activities were evaluated using alpha amylase inhibition assay and heat induced haemolysis method. Volatile functional compounds were identified using Gas chromatography mass spectrometry. Upon quantification, TPC and TFC were found to be 850.67±14.14µg/mg GAE and 171.21±12.86µg/mg QE. Free radical scavenging activity of chia seeds was ranked in the order of DPPH● radical >ABTS●+ radical > Superoxide (O2-) radical. The capability of chia seeds to function as electron donors was evident through its strong reducing power. With regard to antibacterial activity, maximum inhibition was observed for Staphylococcus aureus, with a zone of inhibition of 31mm at 500µg/mL. Results of antidiabetic assay highlighted the alpha amylase inhibitory action of chia seeds with an IC50 value of 121.46µg/mL. The anti-inflammatory activity of chia seeds increased linearly in a dose dependent manner. GC-MS analysis showed the presence of functionally active compounds such as coumarine, napthoquinone, phytol, fatty acids, flavone and flavone derivatives. Findings of the study highlight that chia seeds have several essential therapeutic properties. Furthermore, clinical studies are required to validate the role of chia seeds in preventing the development of complications associated with type 2 diabetes mellitus.

Regulation mechanism of myofibrillar protein emulsification mode by adding psyllium (Plantago ovata) husk

Psyllium husk (PH) is an excellent source of dietary fiber with strong water-absorption and viscosity. This work systemically investigated the regulation mechanism of myofibrillar protein (MP) emulsification mode by adding psyllium husk as composite emulsifiers to prepare O/W emulsions. The results showed that the physical stability of emulsions was improved by adding PH (0.1%-0.8%). The results of contact angle, interfacial tension and confocal laser scanning microscopy (CLSM) indicated that the stability mechanism of emulsions was affected by the addition of PH. At a low PH addition (0.1%), the adsorption of MP at the oil–water interface was enhanced, thus forming an elastic interfacial film that improves the stability of emulsions. However, when the PH addition increased to 0.8%, excess addition of pH even hindered the interfacial adsorption of MP. Notably, the pseudoplasticity and viscosity of emulsions increased due to the addition of PH, thus inhibiting the migration and aggregation of droplets.

A Review of Innovation in Cocoa Bean Processing By-Products

Although cocoa production generates numerous by-products, only 10% of cocoa pods are used commercially, with the remaining 90% discarded. Cocoa processing generates by-products such as pod husks, pulp, and bean shells. It can recycle as a result of its high fiber and bioactive compounds Cocoa-pods produce additional dietary fiber, wrinkle-reducing cosmetics and preservatives, animal feed, organic fertilizers, raw materials for paper-making, and biofuels. Sugar, minerals, fat, and protein are abundant in the pulp. The cocoa pulp can be used to make various beverage products, including mixed drinks with added fruits, kefir beverages, wine, soft drinks, marmalade, and vinegar. Because of its high content of lignin, cellulose, protein, fat, carbs, and polyphenols, the cocoa bean shell is an excellent source of dietary fiber. It contains a high fiber content and has a high resale value when used as a renewable energy source. This review article will discuss the management of cocoa by-products and value-added products with various applications

Dietary Fiber and Fermentability Characteristics of Different Pili (Canarium ovatum, Engl.) Varieties in the Philippines

Pili nut (Canarium ovatum Engl.) is an indigenous fruit-bearing tropical tree nut in the Philippines. This study determined the dietary fiber and in vitro fiber fermentability characteristics of the pulp and kernel of seven approved Pili nut varieties that are cultivated in single soil conditions. The Pili nut pulp is an excellent source of dietary fiber (4.18–14.5 g/ 100 g soluble fiber; 34.0–43.2 g/ 100 g insoluble fiber), while kernel contributes a considerable amount. Short-chain fatty acid (SCFA) acetic acid (0.46–0.93 mmol/g) was the organic acid detected in the Pili nut kernel, while the pulp’s major organic acids were acetic (0.59–2.49 mmol/g), butyric (0.31–1.68 mmol/g), and propionic (0.22–1.04 mmol/g) after simulating human colonic fermentation. Significant difference in SCFA concentration was observed among varieties (p < 0.05). Pili pulp total anthocyanidin ranged from 197–305 mg catechin/ 100 g. Aside from the commonly consumed Pili nut kernel, the nut pulp is a readily available source of low-cost dietary fiber and health-promoting SCFA.

Influence of superheated steam treatment with tempering on lipid oxidation and hydrolysis of highland barley during storage

Highland barley is an excellent source of dietary fiber and therefore this grain is receiving more and more popularity. The aim of this study was to improve the shelf life of highland barley by inactivating lipolytic enzyme using superheated steam (SS) with proper tempering and effects of SS processing on storage properties were compared. Results indicated that barley was stabilized by SS processing (160 °C) holding for 6 min with 6 h of tempering time could effectively reduce 38.85% lipase activity and 100% peroxides (POD) activity. Low-field nuclear magnetic resonance results showed tempering for 6 h provided proper water distribution of kernels meeting enzyme. Under the optimal conditions, highland barley maintained low free fatty acid (FFA) level and peroxide value (PV) after 8 weeks of storage and the storage quality in the form of flour has been improved more significantly than the kernels, lowing FFA levels of kernels by 15.00% and flour by 37.55%, respectively (P < 0.05). The changes of FFA composition was slowed down by SS processing after storage. Furthermore, color values and water hydration properties were altered by SS processing during the storage. In conclusions, these data highlighted the importance of SS processing, especially with proper tempering, and provided valuable information for the industry to improve the storage qualities of highland barley.

Addition of Whole Barley Flour as a Partial Substitute of Wheat Flour to Enhance the Nutritional Value of Biscuits

Barley has widely known as an excellent source of dietary fiber. In this investigation, biscuits were prepared by substituting wheat flour (WF) with whole barley flour (WBF) at levels 20 and 40% as an attempt to improve the nutritional and functional quality of biscuits. Chemical, antioxidant, rheological, sensory and microbial properties were assessed. The blending with WBF, even at low ratio of inclusion (20%), caused an increase in protein, ash and crude fiber contents. The antioxidant activity was 41.5% in barley flour whereas it was only 2.03% in wheat flour, it was lowered to 1.35% in control biscuits and reached to the maximum 12.6% in biscuits prepared with 40% WBF. Water absorption, dough development and arrival time increased progressively with the elevation in WBF ratio. The lower level of WBF (20%) increased the stability of the dough. Extension, expansibility rheology and the dough energy were shortened with the increasing of WBF ratio. WBF-wheat biscuits up to the replacement ratio 40% possessed a high acceptance rating but the higher level (40%) resulted in lowering the surface color and appearance scores. The higher level (40%) incorporated into biscuits decreased the microbial load (Total bacterial, Spore-forming bacteria & Mold and yeast counts) during storage period.

Moisture adsorption in water caltrop (Trapa bispinosaRoxb.) pericarps: Thermodynamic properties and glass transition

AbstractMoisture sorption isotherms of water caltrop pericarp (WCP) powders were determined at 20, 30, and 40°C over water activity (Aw) range of 0.11 and 0.97. The adsorption isotherms decreased with the increase of temperature and exhibited Type II BET adsorption characteristics. The monolayer moisture content values calculated by the Guggenheim–Anderson–de Bor equation were found to be 0.0561, 0.0509, and 0.0409 g/g solids at 20, 30, and 40°C, respectively. The values of net isosteric heat of adsorption and differential entropy decreased from 26.094 to 0.250 kJ/mol, 76.665 to 0.358 J mol−1 K−1 with water content varying from 0.30 to 0.07 g/g solids, respectively. The isokinetic theory showed that the water adsorption process of WCP powders was governed by enthalpy. The values of specific surface area available for adsorption at 20, 30, and 40°C were 198.95, 180.40, and 145.11 m2/g, respectively. The spreading pressure increased with the increase of Aw values at a fixed temperature and decreased when temperature rising at a given Aw level. The effective pore size for WCP powders increased with the increment of water content and temperature, ranging from 1.648 to 21.761 nm. The glass transition temperature (T g) of WCP powders was examined by differential scanning calorimetry and its values decreased from 72.34 to 2.42°C as water content ranged from 0.0499 to 0.352 g/g solids. The result showed that WCP powders remained stable at 30°C when the moisture content was lower than 0.149 g/g solids.Practical applicationsWater caltrop (Trapa bispinosa Roxb) has been widely cultivated in China and other Southeast Asia because of its medical functions and delicious taste. The micronized water caltrop pericarp (WCP) is an excellent source of dietary fiber and phenolics and has been applied in various food and nonfood sectors. The objectives of this work were to evaluate the thermodynamic properties of water adsorption isotherms of WCP powders. In addition, a state diagram was established based on the water activity concept and glass transition theory. The results documented in this study will help design the energy process for producing WCP powders and predicting storage stability.

Yellow-coated quinoa (Chenopodium quinoa Willd) - physicochemical, nutritional, and antioxidant properties.

Quinoa seeds are an excellent source of nutrients and phytochemical compounds with well documented activity; however, different cultivars are usually characterized by different physical properties and chemical composition. This study presented the physical properties, nutrient content, and antioxidant capacities of 25 cultivars of yellow-coated quinoa. The results demonstrated that quinoa seeds may be an excellent source of dietary fiber (up to 198 g kg-1 d.m. - Baer cultivar), with a 1:2 ratio of the soluble to insoluble fraction. Digestible carbohydrates were present at the highest level in the Puno cultivar (640 g kg-1 ). The highest content of proteins was determined in the Colorado 407D and Faro cultivars (c.a. 16%). The average content of albumin and globulins in the seeds was 29.2 and 65.6 g kg-1 , respectively. The quinoa seeds were characterized by low activity of protease inhibitors. The lowest inhibition of trypsin was determined for the UDEC-3, Faro Orange, and Titicaca cultivars, and the highest value was exhibited by the Titicaca White and UDEC-5 cultivars. Phenolics in the tested cultivars ranged from 7.1 g kg-1 (UDEC-3) to 10.6 g kg-1 (Temuko). The best antiradical properties were determined for Temuco and Rainbow (2.05 g TE kg-1 and 1.85 g TE kg-1 , respectively), while the Baer and Temuco cultivars were characterized by the highest reducing power (2.28 g TE kg-1 and 2.17 g TE kg-1 , respectively). This study has shown that quinoa cultivated in European countries is a good source of nutrients, dietary fiber, and antioxidants; however, its composition varies significantly. © 2019 Society of Chemical Industry.

Microbial production of essential and toxic compounds among oat-using CeD and NCGS patients

AbstractThe recent development of diagnostic methods and current well-being trend have increased the awareness of gluten-related diseases, such as celiac disease (CeD) and non-celiac gluten sensitivity (NCGS), 1% and 6 % of general population, respectively. Currently for both CeD and NCGS, the only effective treatment is a life-long gluten-free diet, which makes adequate intake of fiber challenging. Despite of improving gut function, dietary fibers promote the growth of gut beneficial microbes. They are in charge of production of numerous compounds, which are essential for human health, such as enzymes and short chain fatty acids (SCFA). Moreover, dietary fiber has an effect on ammoniacal nitrogen levels and beta-glucuronidase activity, which are harmful for human in high concentrations. Gluten-free oats are an excellent source of dietary fiber and they have exceptionally good nutritional properties.In this observational study, SCFA production, ammoniacal nitrogen levels and beta-glucuronidase activity of oat-using CeD patients, NCGS patients and healthy controls were compared. SPME-GC-MS method was developed for SCFA analysis and the other biomarkers were analyzed by spectrophotometer.There were no significant differences between groups on propionic acid and butyric acid production, only the percentage of acetic acid of total SCFAs was higher in control group compared to NCGS group, (p = 0,03). Neither was there significant differences between groups in ammonia production or beta-glucuronidase activity.It has been scientifically proven that pure oats are suitable for celiac disease and gluten-sensitive patients, but they are not commonly used outside of Scandinavia. Our results stated that oat-using CeD and NCGS patients, whose disease is in balance, have gut microbiota capable of healthy production of essential SCFAs and normal levels of harmful compounds.

Dietary Fiber Contents and Its Fermentability In Vitro of Pleurotus ostreatus cv. Florida Mycelia (Agaricomycetes).

Oyster mushrooms (Pleurotus spp.) constitute a substantial resource for functional food, as they are commercially cultivated worldwide and assumed to contain beneficial fiber. The objective of this study was to characterize and analyze the mycelia of Pleurotus ostreatus cv. Florida for its nutrient composition, total dietary fiber, insoluble dietary fiber, soluble dietary fiber content, and fermentability in vitro. Findings showed the mycelia had a moisture content of 18%, ash 12%, protein 5%, fat 0.1%, and carbohydrates 61%. Results also revealed that mycelia are an excellent source of dietary fiber (55%) containing high amounts of insoluble (22%) and soluble (33%) fiber. The mycelia also produced significant amounts of short chain fatty acids after fermentation at in vitro simulating conditions in the colon: acetate (1.92 mg/g), propionate (0.89 mg/g), and butyrate (0.31 mg/g). These results indicated that the mycelia of P. ostreatus cv. Florida are promising sources of dietary fiber.

Protein, dietary fiber, minerals, antioxidant pigments and phytochemicals, and antioxidant activity in selected red morph Amaranthus leafy vegetable.

Amaranth has two morphological types (morphs), one is red and another is green morph. Red morph amaranth is a marvelous source of nutrients, antioxidant pigments, minerals, and phytochemicals compared to green morph amaranth. For this purpose, we selected 25 red morph genotypes to evaluate in terms of proximate, minerals, antioxidant pigments and phytochemicals and antioxidant activity in RCBD design in three replicates. The leaves of red morph amaranth are an excellent source of dietary fiber, carbohydrates, moisture, and protein. We found remarkable potassium, calcium, magnesium (24.96, 10.13, 30.01 mg g-1), iron, manganese, copper, zinc (1089.19, 243.59, 25.77, 986.61 μg g-1), chlorophyll a, chlorophyll b (31.79, 16.05 mg 100 g-1), β-cyanins, total flavonoids (102.10 RE μg g-1 DW), β-xanthins, betalains (33.30, 33.09, 66.40 μg 100 g-1), carotenoids, total phenolics (172.23 GAE μg g-1 DW), β-carotene (1225.94, 1043.18 μg g-1), vitamin C (955.19 μg g-1), and antioxidant activity (DPPH and ABTS+) (19.97 and 39.09 TEAC μg g-1 DW) in the red morph amaranth leaves. We can select the genotype RA5, RA8, RA18, RA22, and RA25 as antioxidant-enriched red morph amaranth. It revealed that amaranth β-cyanins, phenolics, betalains, flavonoids, β-xanthins, carotenoids, vitamin C, and β-carotene had strong antioxidant activity. These phytochemicals contributed significantly in the antioxidant potentials of red morphs amaranth. Red morph amaranth could be a potential source of nutrients, antioxidant pigments, minerals, and phytochemicals as these compounds scavenged ROS and served as potential antioxidants in our daily diet to attaining nutritional and antioxidant sufficiency.

Development of high-fiber wheat bread using microfluidized corn bran

Microfluidized corn bran is an excellent source of dietary fiber but has not been used to develop high-fiber bread. To develop such bread, it replaced 18, 20, and 22% of flour in the control white bread formula. At the standard water content, the amount of water required to develop a dough consistency of 500 Brabender Units in farinograph tests, the resulting bread had worse microstructure and textural properties, and much smaller loaf volume than the control bread. Instead of using existing physical, chemical and enzymatic methods to reduce the deteriorating effects of bran, we resolved the issue effectively by optimizing the water content in bread formulas. For the three levels of bran addition, when the water content was increased from its standard values of 38.3, 38.6, 38.8% to 40.8, 41.9, and 44.0%, respectively, the obtained loaves exhibited similar microstructure, specific loaf volume, and textural properties to the control bread.

Impact of microwave drying on sesame coats quality

AbstractThis work focused on studying the drying kinetics of sesame coat at different microwave drying levels (100, 180, 450, 700, and 850 W) and investigating its effect on physico‐chemical and functional properties. Results showed that the drying time was significantly affected by microwave power level. In fact, it decreased from 14 min at 100 W to 2 min at 850 W. Raw sesame coat, as an industrial by‐product, is characterized by a high water activity value (0.98) and fiber content (47.91 ± 3.60 g/100 g dry basis). The microwave drying had reduced significantly (p &lt; .05) water activity to about 0.5. ANOVA test indicated that increasing microwave power level had no significant (p &gt; .05) effect on both total phenol content and browning index. However, it had improved the functional properties (water and oil holding capacities).Practical applicationThe by‐products of sesame seed (Sesamum indicum L.) processing industries are considered as an excellent source of dietary fiber and may be used as a functional ingredient in food industry. This work evaluated the impact of microwave drying, as a new trend, on sesame coats’ quality. Experimental results showed that microwave application had a shorter processing time and it enhanced the quality of final products.

Physicochemical Characterization and Fatty Acid Profiling of Different Philippine Pili Nut (Canarium ovatum, Engl.) Varieties

AbstractCanarium ovatum, commonly known as Pili nut, is an endemic crop in the Philippines. This study focused on the assessment of the physical, nutritional, and fatty acid profile of the pulp and kernel of Pili nut varieties. The study included 7 varieties that are cultivated in a single soil condition at the Albay Research and Development Center, Buang, Tabaco City, Philippines. Standard method Association of Official Analytical Chemist for nutritional analysis and DNA barcoding were used in the study. Molecular authentication through DNA barcoding shows that studied Pili nut varieties belong to genus C. ovatum. Split component of the fruit reveals that pulp is the major component (12.6–25.3%) of the fruit, followed by shell (5.97–12.3%), kernel (1.75–3.49%), and testa (0.17–0.34%). Lyophilized Pili nut kernel contains 67.2–74.1% fat, 11.5–13.2% protein, 3.43–9.97% dietary fiber, and 2.93–3.37% ash, and provides 704–749 cal 100 g−1 energy. Pili nut pulp contains 43.4–53.1% dietary fiber, 20.2–31.7% fat, 8.32–10.9% ash, and 4.53–6.32% protein, and provides 361–432 cal 100 g−1 energy. Pili nut pulp is an excellent source of dietary fiber. Prominent fatty acid is oleic acid (C18:1) for all varieties, which is higher in the pulp than in the kernel. Other major fatty acids include palmitic (C16:0), linoleic (C18:2), stearic (C18:0), and linolenic (C18:3) acids. Most of the physical and chemical characteristics measured depend significantly on the variety.