Higher Total Dietary Fiber Research Articles

Neutraceutical and Pharmaceutical Potential of Fagopyrum esculentum (Linn.) Moench.

Buckwheat is a gluten-free pseudocereal grown annually in hilly regions of India. It belongs to family Polygonaceae and genus Fagopyrum. Buckwheat is adaptable to extreme cold temperature, stress conditions of water making it a sustainable crop. In India, twenty species of buckwheat are cultivated across various hilly regions. Out of these only nine species have desirable nutritional value and two are commonly grown. They are Fagopyrum esculentum (Common buckwheat) and Fagopyrum tartaricum (Tartary buckwheat). Buckwheat has good amount of nutrients and many health benefits. Buckwheat has been used in the gluten free diet for those suffering from celiac disease. It can be used for the prevention of obesity and diabetes as they have high total dietary fibre and soluble dietary fibre. It is commonly used grain in the name of Kuttu in Indian society during fasting. The present study aims at establishing the Neutraceutical and Pharmaceutical utility of potential alternative to conventional food grains as mentioned in the contemporary texts.

Effects of dietary fiber on maternal health in pregnant women with metabolic syndrome risk: a randomized controlled trial.

Metabolic Syndrome (MetS) during pregnancy can lead to complications such as gestational diabetes mellitus (GDM) and hypertensive disorders. In this study, we sought to examine the influence of dietary fiber, from both food sources and soluble fiber supplementation, on the metabolic health and overall pregnancy outcomes of women at high risk of MetS. We conducted a randomized controlled trial involving 376 women between 11 and 13 weeks of gestation. To evaluate dietary fiber intake, we performed an exhaustive dietary component analysis using a food frequency questionnaire. Additionally, the participants in the intervention group received daily soluble fiber supplements until delivery. All participants underwent nutritional consultations and metabolic health assessments at three distinct stages of pregnancy (GW 11-13, GW 24-26, and GW 32-34). Our findings revealed a significant correlation between insufficient dietary fiber intake and an increased risk of GDM, even after adjusting for variables such as maternal age and pre-pregnancy BMI. We also noted that a high total dietary fiber intake was associated with reduced changes in triglyceride levels. In addition, the intervention group showed lower need for constipation medication, and soluble fiber supplementation may offer potential benefits for GDM patients. Importantly, our study verified the safety of long-term soluble fiber supplementation during pregnancy. Our results underscore the importance of adequate fiber intake, particularly from dietary sources, for the metabolic health of pregnant women. Moreover, our findings suggest that early fiber supplementation may benefit pregnant women experiencing constipation or those diagnosed with GDM.

214 Effects of Fiber Concentration and Fermentation Rate on Reproductive Performance, Nutrient Digestibility, and Immune Response of Lactating Sows

Abstract High fiber diets are known to have many benefits to sows (e.g., improving reproductive performance such as vitality of piglets, stimulating gut health, and improving well-being), and due to their fermentation properties, they may have different functions in lactating sows. Fast fermentable fiber favors the growth of beneficial microbiota which contributes to improved gut health, and slow fermentable fiber increases the fecal mass and provides a delayed release of some nutrients which benefits the farrowing process of sows. On the other hand, high fiber diets may reduce feed intake and nutrient digestibility. The objective of this study was to investigate the effects of dietary fiber concentration and fermentation rate on lactating sow performance, nutrient digestibility, and immunity. Four diets were formulated with increasing fast fermentable fiber, with diets 1 and 2 formulated at low (15%) total dietary fiber (TDF) and diets 3 and 4 at high (25%) TDF. The proportion of fast fermentable fiber in total diet of 4 treatments were 1.25%, 2.5%, 3.75%, and 5% respectively. The main fiber sources were sugar beet pulp, oat hull, and barley. Digestible energy, crude protein, and lysine levels were comparable among each treatment group. A total of 136 lactating sows (Landrace × Large White) were blocked by parity, body weight (BW), and back fat (BF), and then randomly assigned to each block (8 blocks). Feed allowance was set to increase from 3 kg/d (primiparous) or 3.5 kg/d (multiparous) at farrowing to a maximum of 7 kg/d or 8 kg/d at 7d or 8d post farrowing. Results showed that sows in high fiber groups had an increased litter weight gain and BF loss (P < 0.05), and sows in fast fiber groups showed a decreased BW and protein loss (P < 0.05). Low fiber fed sows showed a significantly increased digestibility of protein, gross energy (GE), and dry matter compared with high fiber ones (P < 0.05). Sows fed with slow fermentable fiber in the low fiber groups showed greater digestibility of GE, protein, and dry matter compared with the ones fed with fast fermentable fiber; however, the opposite was true in high fiber groups. Fiber concentration and fermentation rate did not show significant effects on serum IL-8, IL-10, TNF-α, or endotoxin of sows (P > 0.05). In conclusion, high fiber diet increased BF loss and negatively influenced nutrient digestibility while having positive effects on litter growth. The negative effects of fiber were partially compensated by increasing the soluble fraction. Based on the current study, when feeding lactating sows a diet with high fiber, a relative increase of fast fermentable fiber is the most favorable feeding strategy.

Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes.

Tamales are a traditional dish rich in fat and carbohydrates with increasing popularity. The present study aimed to investigate the use of agave inulin powder (AIP) as a potential fat replacer in tamales. The effect of replacing 0%, 33%, 66%, and 100% (w/w) of fat with AIP was evaluated in the physicochemical, sensory, and nutritional features of tamales. The fat content of tamales decreased up to 88% in AIP tamales, whereas total dietary fiber (TDF) increased up to 14%. TDF in AIP tamales had a higher proportion of soluble dietary fiber (SDF). Moreover, results indicated that both insoluble and SDF were formed during the processing of tamales. Fat replacement led to a reduction of up to 26% in the calorie load of tamales. Fourier transform infrared spectroscopy analysis confirmed changes in the absorption bands related to carbohydrates, with increments in peaks associated with inulin (936 and 862cm-1 ), and inhibition of retrogradation when inulin was included. AIP addition resulted in tamales with lighter color. Fat replacement with AIP affected the texture of tamales increasing their softness, adhesiveness, and cohesiveness. In general, inulin positively affected the hedonic attributes and acceptance of tamales. Interestingly, full-fat tamales had a lower glycemic index and presented higher contents of resistant starch compared to tamales with AIP. Nevertheless, agave inulin may serve as a fat replacer yielding reduced-fat tamales with higher TDF and SDF and yielding a lower calorie load without significantly affecting the sensory acceptability of this traditional meal.

Utilization of Cassava-Jicama Composite Flour in Making Gluten-Free Biscuits with Different Types of Fats

Biscuits are a commonly consumed bakery product typically using wheat flour as a primary ingredient, rendering them unsuitable for gluten-intolerant consumers. Using cassava as a gluten-free alternative for composite flour in bakery products has been proven effective. Furthermore, jicama, which has high total dietary fiber contents, including inulin, can enhance total dietary fiber content. However, high-fiber ingredients can often produce a tough texture. To address this, fats such as butter and margarine are typically used to enhance the texture of baked products, although the use of shortening still needs to be explored. Both margarine and shortening are vegetable-based, making them more widely consumable. The production of jicama flour and gluten-free biscuits was the focus of this study. This study uses a completely randomized design with two factors: the ratio of composite flour (100:0, 90:10, 80:20, 70:30, 60:40) and the type of fat (margarine and shortening). Analyses were performed on the gluten-free biscuits to determine the total dietary fiber, inulin, fat, moisture, spread ratio, color and hardness. Results indicated that biscuits made with shortening with a flour ratio of 90:10 of cassava to jicama flour are the best formulation, yielding 2.54±0.00% inulin, 6.50±0.10% total dietary fiber, 19.88±0.17% fat, 2.20±0.10% moisture content, 10.03±0.20 spread ratio, lightness (L*) value of 52.53±0.37, °Hue value of 66.78±0.51, and 869.88±16.07 g hardness. This study shows that jicama flour can be an alternative to producing composite flour for gluten-free products. Shortening, which is not commonly used in biscuit making, may be considered an alternative fat source.

The relationship between dietary fibre and stroke: A meta-analysis

ObjectiveAn analysis was conducted to explore the relationship between dietary fibre intake and stroke risk. MethodsPubMed, EMBASE, Cochrane Library, China National Knowledge Infrastructure (CNKI) and WanFang and Weipu databases were systematically searched to obtain peer-reviewed literature on the relationship between dietary fibre and stroke risk. The search time was as of 1 April 2023. Newcastle–Ottawa Scale (NOS) was used to evaluate the quality of the included studies. The pooled hazard ratio (HR) and 95% confidence interval (CI) were calculated using Stata 16.0. The Q test and I2 statistics were used to evaluate the heterogeneity and sensitivity analysis to explore potential bias. Meta-regression analysis was conducted to explore the relationship between total dietary intake quality and stroke risk. ResultsSixteen high-quality studies, involving 855,671 subjects, met the inclusion criteria and were involved in the final meta-analysis. The results showed that higher total dietary fibre (HR: 0.81; 95% CI: 0.75–0.88), fruit fibre (HR: 0.88; 95% CI: 0.82–0.93), vegetable fibre (HR: 0.85; 95% CI: 0.81–0.89), soluble fibre (HR: 0.82; 95% CI: 0.72–0.93) and insoluble fibre (HR: 0.77; 95% CI: 0.66–0.89) had a positive effect on reducing the risk of stroke. However, cereal fibre (HR: 0.90; 95% CI: 0.81–1.00) was not statistically significant in reducing the risk of stroke. For different stroke types, higher total dietary fibre was associated with ischemic stroke (HR: 0.83; 95% CI: 0.79–0.88) and had a similar positive effect but was not found in haemorrhagic stroke (HR: 0.91; 95% CI: 0.80–1.03). Stroke risk decreased with increased total dietary fibre intake (β=–0.006189, P=0.001). No potential bias from the individual study was found from sensitivity analysis. ConclusionIncreasing dietary fibre intake had a positive effect on reducing the risk of stroke. Different dietary fibres have various effects on stroke.

Effects of chia flour as a fat substitute on the physicochemical, nutritional and sensory properties of biscuits

SummaryThe objective of this study is to obtain reduced fat biscuits by using chia flour instead of vegetable fat and to investigate the effects of chia flour on the physicochemical, nutritional and sensory properties of biscuits. Fat was replaced by chia flour at the ratios of 25%, 50%, 75% and 100%. Fat replacement caused a significant decrease in fat, while significant increases in ash, protein, carbohydrate, total dietary fibre, phosphorus, magnesium, calcium, potassium, phenolic compounds, essential fatty acids (linoleic acid and linolenic acid) and hardness of biscuits were observed. Sensory quality was decreased with the increasing level of chia flour in biscuits. Biscuit containing 25% fat replacer was acceptable in terms of overall acceptance. This sample has 14.12% protein, 17.403% linoleic acid and 9.252% linolenic acid, while control has 10.51% protein, 13.068% linoleic acid and 7.751% linolenic acid. In addition, higher total dietary fibre, minerals and phenolic compounds were obtained. This study suggests that chia flour could be used in biscuit production to reduce fat and increase bioactive components of biscuits.

Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers

Seaweeds are a valuable resource for food development due to their nutritional composition and technological properties. This work aimed to evaluate Undaria sp. powder (UP) properties and its performance as a functional ingredient in low-fat pork burgers. UP proximal composition, physicochemical, and functional properties were evaluated. UP showed a monomodal particle size distribution, low moisture, and low water activity. It showed both high mineral (26.5 g/100 g db) and total dietary fiber (40.685 g/100 g db) contents. UP lipid level was low (5.2 g/100 g db). The fatty acid profile presented high proportions of SFA and MUFA (48.8 % and 38.2 %, respectively), followed by PUFA (13 %), with palmitic (C16:0; 36.9 %) and oleic acids (C18:1n-9; 34.4 %) in the highest abundance. Concerning UP properties, it retained more water than lipids; its total phenolic content reached 15.50 mg GAE/g, and the antioxidant capacity was 29.42 and 34.50 μmol TE/g for DPPH and ABTS methods, respectively. Burgers were manufactured with UP or milk protein concentrate (MPC) as emulsifiers, packaged, and stored frozen. Formulation and storage time effects on the product's physicochemical and techno-functional properties were evaluated. The UP addition to burgers increased yields, hardness, and chewiness, while reduced shrinkages in comparison with control burgers with MPC. Although the color was adversely affected by the formulation, it was balanced with carmine addition. Even though the UP burgers showed higher antioxidant capacity, lipid oxidation increased during storage and with UP incorporation. UP addition did not affect the product's fatty acid profiles or fat contents. Therefore, UP could be an adequate strategy for developing meat products with improved techno-functional and antioxidant properties.

Association between dietary fiber intake and atherosclerotic cardiovascular disease risk in adults: a cross-sectional study of 14,947 population based on the National Health and Nutrition Examination Surveys

BackgroundThis study aimed to investigate the association between dietary fiber intake and long-term cardiovascular disease (CVD) risk based on the National Health and Nutrition Examination Survey (NHANES) database.MethodsA total of 14,947 participants aged 20–79 from the NHANES database were included in this study between 2009 and 2018. The atherosclerotic cardiovascular disease (ASCVD) score was utilized to predict the 10-year risk of CVD in individuals (low, borderline, intermediate, and high risk). Weighted univariate and multinomial multivariate logistic regression analyses were used to analyze the association between dietary fiber intake and long-term CVD risk.ResultsHigher dietary fiber density may be associated with a reduced ASCVD risk in participants with intermediate risk [odds ratio (OR) = 0.76; 95% confidence interval (CI), 0.61–0.94] and high risk (OR = 0.60; 95%CI, 0.45–0.81) compared with those in the group with low risk. Higher total dietary fiber intake may also reduce ASCVD risk in participants with high risk (OR = 0.84; 95%CI, 0.75–0.95). Subgroup analyses showed that higher dietary fiber density may be related to reduced ASCVD risk in intermediate-risk participants aged 20–39 (OR = 0.62; 95%CI, 0.43–0.89) and 40–59 (OR = 0.67; 95%CI, 0.49–0.94). In high-risk participants, higher dietary fiber density may reduce ASCVD risk in 20–39-year-old (OR = 0.38; 95%CI, 0.19–0.77), 40–59-year-old (OR = 0.37; 95%CI, 0.20–0.70), male (OR = 0.47; 95%CI, 0.23–0.97) and female (OR = 0.57; 95%CI, 0.38–0.86) participants.ConclusionHigher dietary fiber density and total dietary fiber intake were associated with a lower long-term CVD risk, especially in the 20–39 and 40–59 age groups, where the reduction was most significant.

Physicochemical, techno‐functional and structural properties of gluten‐free crackers developed from sorghum (Sorghum bicolor (L.)) varieties

SummaryThe present study was conducted to develop gluten‐free crackers using six different white varieties of sorghum, namely CO30, K12, Parbhani Moti (PM), Parbhani Shakti (PS), ICSV15021 and M35‐1. The physico‐chemical, mineral and functional properties of developed crackers were studied. The crackers from soft wheat flour serve as a control. Highest protein (7.35 g/100 g), iron (6.63 mg/100 g) and potassium (199.86 mg/100 g) were found in ICSV15021 crackers, whereas highest total dietary fibre (9.01 g/100 g), magnesium (31.13 mg/100 g), copper (1.47 mg/100 g), zinc (1.92 g/100 g) and manganese (1.32 mg/100 g) were found in PS crackers. All exhibited A‐type crystallinity pattern except PS crackers (V‐type pattern). Overall acceptability of K12 sorghum crackers was found to be similar to control. In conclusion, this study evidenced that gluten‐free sorghum crackers exhibited higher nutrients and mineral composition and can be regarded as health‐promoting functional food, which is also cost‐effective than commercially available gluten‐free products.

Bioactive compounds identification and physicochemical characterization from Nopalea cochenillifera (L.) Salm-Dyck cladodes flour

Nopalea cochenillifera (L.) Salm-Dyck is a scarcely studied cactus; its characterization contributes to identifying the bioactive compounds it contains and its functional properties, which will allow generating information on potential uses and applications. The aim of this work was to characterize N. cochenillifera cladodes flour physicochemically and identify the phenolic compounds that it contains. In general, N. cochenillifera flour is low in calories (337%) with high total dietary fiber content (18.41%). In addition, it exhibits good water (11.04%) and oil (2.05%) absorption capacity, while swelling capacity was 25 mL/g DW. The content of soluble and hydrolyzable polyphenols were 207.92 and 647.99 mg EAG/100 g DW, respectively. In addition, they showed antioxidant activity by DPPH• (15.28 mmol TE/g DW), FRAP (20.97 mmol TE/g DW), and ABTS•+ (51.31 mmol TE/g DW) methods. Furthermore, six phenolic acids (gallic, ferulic, chlorogenic, p-coumaric, syringic, and neochlorogenic) were identified by HPLC. According to the results, N. cochenillifera cladodes flour is an important source of fiber and bioactive compounds with interesting functional properties. In this context, N. cochenillifera flour could be used as an ingredient in the formulation of functional foods. However, further, studies are needed on the shelf life and optimizing its preservation process, transformation, and functional potential.

Effects of enzymatic/alkali protein removal and particle size reduction on physicochemical and functional characteristics of okara dietary fibre

AbstractThe combined effects of enzymatic/alkali protein removal treatments and superfine grinding on the characteristics of okara dietary fibre (DF) were investigated. Protein removal could effectively increase the obtained DF content and further enhance water‐holding capacity (WHC), swelling capacity (SC) and oil‐holding capacity (OHC). The DF with Alcalase treatment and superfine grind through 500‐μm mesh size had the highest total dietary fibre, WHC (12.5 g g−1), SC (12.7 mL g−1) and OHC (2.7 g g−1). Decreasing particle size will trigger a redistribution of some fibre composition from the insoluble to the soluble fraction. The WHC and SC of the sieved DFs decreased with reducing mesh size (500–40 µm). The OHC of DF with Flavourzyme treatment reduced with decreasing mesh size (500–100 µm), but improved with mesh size less than 100 µm.

Nutrient variability of rice landraces (Oryza sativa L.) from Manipur, Northeast India and its nutrients supply potential in rice-based diets

PurposeRice landraces are essential for supplying beneficial traits for developing improved rice varieties with better nutritional quality. Nevertheless, in a yield-driven environment, grain nutritional quality has been ignored especially that of rice landraces. Given this, the purpose of this study is to evaluate the content and nutritional variability of rice landraces from Manipur.Design/methodology/approachThirty-three most popular rice landraces were collected as dry paddy samples from Manipur and transported to the National Institute of Nutrition, Hyderabad, by air. All the paddy samples were processed and analyzed for 35 nutrient parameters using standard methodologies.FindingsThe mean nutrient content of Nagaland brown rice was: protein 7.5 ± 0.8, fat 3.0 ± 0.3, TDF 5.5 ± 0.4 and ash 1.2 ± 0.2 g/100g. The range of water soluble-vitamin content in mg/100g, was 0.1–0.43 for Thiamine and for Niacin 2.1–3.5, while the content in µg/100g was 40–64 for Riboflavin, 0.5–3.9 for Pantothenic acid and 20–118 for Pyridoxine. A relatively large coefficient of variation was observed for iron (25%), manganese (28%), copper (32%), calcium (13%) and phosphorus (11%). Manipur rice landraces have significantly higher total dietary fiber and lower phytate contents than modern varieties. Milling led to steep losses of nutrients, and limiting to 5% milling substantially improves nutrient retention in milled rice.Research limitations/implicationsFuture nutrition interventions should use rice with superior nutrient quality to improve nutrient intakes. Manipur rice landraces conserved over generations can broaden the genetic base of breeding stocks especially in the face of climate change.Originality/valueThe paper presents comprehensive nutritional data of 33 rice landraces from the state of Manipur, India. The results indicate large nutrient variability even within these 33 rice landraces with important traits such as high total dietary fiber and low phytate contents. The study highlights the importance of conserving the existing rich genetic material of Manipur rice landraces to develop varieties that combine higher yields with stress tolerance and superior grain nutritional value to improve the food and nutrient security.

Physicochemical characterization of the anatomical structures of teosinte (Zea mays subsp. mexicana) covered caryopses

Teosinte is the wild ancestor of maize and is used as a study model in evolutionary biology. Information about the physicochemical properties of teosinte caryopses is scarce. Therefore, the aim of this study was to determine the physical properties and chemical composition of teosinte (Zea mays subsp. mexicana, race Chalco) covered caryopses per anatomical structure. Covered caryopses were dissected into cupule, outer glume, and endosperm-germ prior to analysis. Covered caryopses showed a thousand kernel weight, test weight, and flotation index values of 116.4 g, 82.3 kg/hL, and 13.3%, respectively. Chalco teosinte covered caryopses contained protein, fat, dietary fiber, and total starch contents of 7.8%, 2.8%, 54.9%, and 39.2% (dw), respectively. The endosperm-germ fraction accounted for 41% of the covered caryopsis weight and showed high protein and fat contents. It contained 86% and 87% of the total protein and fat contents of covered caryopses. Low total and resistant starch contents were detected in the endosperm-germ fraction. High contents of insoluble dietary fiber were detected in the cupule and outer glume, contributing to the high total dietary fiber content present in covered caryopses. This research is the most recent update on the chemical composition of the anatomical structures comprising teosinte covered caryopses.

Miscanthus Grass as a Novel Functional Fiber Source in Extruded Feline Diets

Although dietary fiber is not considered an essential nutrient in a complete and balanced diet for felines, it provides a substrate for fermentation by gut microbiota, thus promoting gastrointestinal health through the production of fermentative metabolites, as well as improving laxation. The aim of this research was to evaluate the novel fiber source, Miscanthus grass (Miscanthus giganteus), in comparison with traditional fiber sources and their effects on fecal quality, apparent total tract digestibility (ATTD), fecal fermentative end products, and microbiota of healthy adult cats. Four dietary treatments were evaluated, differing in dietary fiber source. The diets were formulated to meet or exceed the AAFCO (2018) nutritional profile for adult cats and contained either cellulose (CO), Miscanthus grass fiber (MF), a blend of Miscanthus fiber and tomato pomace (MF + TP), or beet pulp (BP). The study was conducted using a completely randomized design with 28 neutered adult, domesticated shorthair cats (19 females and 9 males, mean age 2.2 ± 0.03 years; mean body weight 4.6 ± 0.7 kg, mean body condition score 5.6 ± 0.6). The experimental period comprised 21 days, and a fresh fecal and a total fecal collection were performed during the last 4 days of the trial period. Daily food intake (DM basis) was similar across all groups (P > 0.05). Additionally, treatment did not affect fecal output (as-is or DM basis), fecal score, or fecal pH (P > 0.05). Cats fed BP had significantly higher total dietary fiber ATTD than all the other treatments (P < 0.05) and the highest concentrations of total short-chain fatty acid, acetate, and propionate (P < 0.05), while butyrate concentrations were similar for all treatments (P > 0.05). Inclusion of dietary fibers was effective in modulating gut microbiota. Cats fed diets containing Miscanthus grass had greater α-diversity than cats fed BP. As no adverse effects on health, fecal quality, or ATTD of macronutrients were observed with the inclusion of 9% Miscanthus grass fiber or fiber blend, the data suggest that Miscanthus grass fiber and fiber blends are viable alternatives to the traditional dietary fiber sources used in commercial extruded feline diets, being most comparable to cellulose.

Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations.

Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS). After cooking, the 15-annRS pasta was characterized by an RS content of 5.8 g/100 g dry matter, confirming the thermal resistance of annRS. The use of annRS positively influenced the optimal cooking time, the cooking loss, the firmness, and the stickiness of the cooked samples, with not remarkably change in color after cooking. The starch hydrolysis index values decreased as the level of annRS increased. Despite a significant decrease in the overall sensory with increasing levels of annRS, all samples were characterized by a value > 5, which is considered the limit of acceptability. The use of annRS in GF pasta up to 15 g/100 g can contribute to creating GF products with high total dietary fiber content, slowly digestible starch properties, and without drastically compromising the sensory attributes.

Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient

Gluten-free (GF) biscuits were prepared by replacing part of a GF flour mix (GFM) with 0, 15, 30 and 45 g/100 g (total flour) with a novel resistant starch-rich ingredient obtained from annealed white sorghum starch (RSWS). The chemical composition, physical characteristics, in vitro starch digestion and sensory evaluation of biscuits were considered. The chemical composition of samples was influenced by the addition of the RSWS. The highest total dietary fibre and RS contents (p < 0.05) were measured in 45-RSWS biscuits. The starch hydrolysis index values decreased when the level of RSWS increased in the composite. With regard to quality parameters, the use of RSWS influenced the hardness of the biscuits, and the highest value obtained for 45-RSWS. Some of the selected sensory attributes, along with the overall acceptability score, were negatively influenced by the RSWS addition, even if all remained above the limit of acceptability. The use of RSWS in GF biscuit formulation can contribute towards the creation of food products likely having slowly digestible starch properties, and this can be achieved without drastically compromising on the quality and sensory attributes.

Effect of heat treatment on selected macronutrients in the wild harvested edible ground cricket, Henicus whellani Chopard

Globally, edible insects are increasingly being recognised as an alternative to animal protein source. However, the effect of heat-processing methods on the insects’ nutritional value has not been extensively studied for most edible insects. The effect of thermal processing on proximate and dietary fibre composition of the edible ground cricket, Henicus whellani Chopard, was investigated at different exposure periods for roasting and wet-heating (0, 15, 30 and 60 min); and for microwaving (2 and 5 min). Moisture, ash, crude fat and crude protein were determined using standard proximate analysis methods whilst dietary fibre fractions were determined using the enzymatic gravimetric method. Highest crude protein content (67.6%) was observed after microwaving for 5 min. Crude fat was highest (10.7%) after wet-heating at 95 °C for 60 min. The highest ash content (5.1%) was attained after wet-heating at 95 °C for 30 min. All thermal processes resulted in significant increase in soluble dietary fibre fractions. The highest soluble dietary fibre (5.78 g/100 g) was obtained after roasting for 60 min at 60 °C. Roasting at a lower temperature for shorter time (60 °C for 15 min) resulted in higher insoluble dietary fibre (8.70 g/100 g) than at a higher temperature and longer time (80 °C for 30 min)(3.72 g/100 g). The highest total dietary fibre (13.81 g/100 g) was obtained after roasting for 60 min at 60 °C while the lowest fibre level (4.66 g/100 g) was obtained after roasting for 30 min at 80 °C. Microwaving (for 5 min), wet-heating (95 °C for 60 min), wet-heating (95 °C for 30 min) and roasting (60 °C for 60 min) resulted in the highest retention of protein, fat, ash and total dietary fibre; respectively. The evaluated time-temperature combinations are recommended for insect processing to achieve protein, fat, ash and dietary fibre fractions suitable for human consumption.

Breathing New Life to Ancient Crops: Promoting the Ancient Philippine Grain "Kabog Millet" as an Alternative to Rice.

Consumption of underutilised ancient crops has huge benefits for our society. It improves food security by diversifying our staple foods and makes our agriculture more adaptable to climate change. The Philippines has a rich biodiversity and many plant species used as staple foods are native to the Philippines. An example of ancient Philippine crops is the kabog millet, an ecotype of Panicum miliaceum. There is a dearth of information about its uses and properties; hence, in this study, the nutritional quality of kabog millet was evaluated. The total starch, % amylose, ash, dietary fibre, proteins, essential amino acid profile, phenolic acids, carotenoids, tocopherols, and the antioxidant properties of its total phenolic acid extracts were compared to four types of rice (white, brown, red, and black) and a reference millet, purchased from local Swiss supermarkets. Our analyses showed that kabog millet has higher total dietary fibre, total protein, total phenolic acids, tocopherols, and carotenoids content than white rice. It also performed well in antioxidant assays. Our results indicate that kabog millet is a good alternative to rice. It is hoped that the results of this study will encourage consumers and farmers to diversify their food palette and address food insecurity.

Association of carbohydrate quality and all-cause mortality in the SUN Project: A prospective cohort study

Emerging evidence supports shifting the focus from carbohydrate quantity to carbohydrate quality to obtain greater health benefits. We investigated the association of carbohydrate quality with all-cause mortality using a single, multidimensional carbohydrate quality index (CQI) designed to account for multiple characteristics of carbohydrate quality. A prospective study was conducted among 19,083 participants in the Seguimiento Universidad de Navarra (SUN) Project, a Mediterranean cohort of middle-aged university graduates. The CQI was based on four dimensions: high total dietary fiber intake, low glycemic index, high whole-grain carbohydrate: total grain carbohydrate ratio, and high solid carbohydrate: total carbohydrate ratio. During 12.2 years of median follow-up, 440 deaths were identified. We found an inverse association between the CQI and all-cause mortality. The multivariable-adjusted hazard ratio (HR) for the highest vs. the lowest tertile of the CQI was 0.70 (95% CI, 0.53-0.93; Ptrend=0.018). However, each individual dimension of the CQI was not independently associated with lower mortality risk, with HR (95% CI) between extreme tertiles as follows: 0.77 (0.52-1.14; Ptrend=0.192) for high fiber intake; 0.81 (0.59-1.12; Ptrend=0.211) for low glycemic index; 0.87 (0.69-1.11; Ptrend=0.272) for high whole-grain carbohydrate: total-grain carbohydrate ratio; and 0.81 (0.61-1.07; Ptrend=0.139) for high solid carbohydrate: total carbohydrate ratio. Our analyses remained similar after using repeated measurements of diet with updated nutritional exposures after a ten-year follow-up. The CQI as a whole, but none of its individual dimensions, was associated with lower mortality. The CQI seems to comprehensively capture the combined effects of quality domains.