Nutritional Properties Research Articles

The application of dairy products and their derivatives as edible inks in 3D printing technology: A review

SummaryThree‐dimensional (3D) printing technology digitally designs and manufactures objects through computer‐controlled processes. It requires raw materials with specific rheological properties for extrusion and shape retention. Dairy products hold promise for 3D printing due to their ability to form structures and their nutritional value. However, the quality of 3D printing with dairy products relies on the properties of the printing ink and printer parameters, presenting challenges for practical applications. This work provided a summary of the suitability of dairy‐based 3D printed products, discussing physicochemical modifications and additives to enhance their suitability and nutritional properties. The internal structure and composition of printing inks derived from dairy products are closely linked to their printing performance. Physicochemical modifications and additives effectively improve printability and the nutritional aspects of dairy inks. The 3D printing suitability of dairy inks can be enhanced through physical, chemical or enzymatic treatments. The gel properties of dairy products can be improved by mixing them with hydrophilic gels, introducing calcium, and incorporating lipids to enhance the 3D printing performance of dairy products. 3D printing technology enables the customisation of dairy products with personalised control of nutritional content, meeting the increasing consumer and market demand for healthier foods. In the future, 3D printed dairy products are expected to constitute convenient and quick nutritious food and enter home kitchens.

Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks

The present study describes the enhancement of the nutritional values of gluten-free rice crackers by adding whole black rice grain flour. The crackers were prepared by combining whole brown rice flour (WRF) and whole black rice flour (BRF) in ratios of 0% (WRC), 25% (25-BRC), 50% (50-BRC), 75% (75-BRC), and 100% (BRC). The resulting samples underwent in-vivo effects on postprandial blood glucose levels as well as physicochemical and sensory analysis. In comparison to WRC, the samples containing 100% added black rice flour presented higher nutritional qualities in terms of protein, by 16.61%, 8.64% for lipids, 5.61% for ash, 36.94% for crude fiber, 58.04% for total polyphenols, 95.49% for proanthocyanidins, and 88.07% for flavonoids. The addition of BRF had a suppressing effect on lightness (L*) and yellowness (b*), while redness (a*) increased. The results of the glycemic measurements confirmed that consumption of crackers made from brown or black whole-grain rice grain flour does not generate glycemic peaks above the limit of 30 mg/dL in baseline blood glucose levels. The results of developing rice crackers from black and brown flour blends showed promising physicochemical and nutritional properties and could provide a good alternative to wheat flour as a gluten-free product.

RuBisCO: a sustainable protein ingredient for plant-based foods

Ribulose bisphosphate carboxylase/oxygenase (RuBisCO), is a widely available plant protein receiving great interest because of its nutritional and functional properties. It can be a valuable source of protein for vegetarians. However, it has not received commercial significance due to the lack of a streamlined extraction process at the industrial scale, including its potential health benefits. In this review, we have summarized the literature on the biochemical characteristics of RuBisCO and compared its nutritional value with other plant proteins, as well as highlighted its digestibility, allergic traits, and potential health benefits. Moreover, the existing literature on the extraction of RuBisCO, associated challenges in industrial-scale RuBisCO purification, and recent innovations that occurred in this context are compiled. We believe this review will provide insights into RuBisCO’s nutritional value and techno-functionality. Altogether, RuBisCO can be a sustainable source of protein in the future, especially for vegetarians.

An up-scaled biotechnological approach for phosphorus-depleted rye bran as animal feed

Side streams from the milling industry offer excellent nutritional properties for animal feed; yet their use is constrained by the elevated phosphorus (P) content, mainly in the form of phytate. Biotechnological P recovery fosters sustainable P management, transforming these streams into P-depleted animal feed through enzymatic hydrolysis. The enzymatic P mobilization not only enables P recovery from milling by-products but also supports the valorization of these streams into P-depleted animal feeds. Our study presents the scalability and applicability of the process and characterizes the resulting P-depleted rye bran as animal feed component. Batch mode investigations were conducted to mobilize P from 100 g to 37.1 kg of rye bran using bioreactors up to 400 L. P reductions of 89% to 92% (reducing from 12.7 gP/kg to 1.41–1.28 gP/kg) were achieved. In addition, High Performance Ion Chromatography (HPIC) analysis showed complete depletion of phytate. The successful recovery of the enzymatically mobilized P from the process wastewater by precipitation as struvite and calcium hydrogen phosphate is presented as well, achieving up to 99% removal efficiency. Our study demonstrates a versatile process that is easily adaptable, allowing for a seamless implementation on a larger scale.Graphical

Chemical and Bioactive Properties of Red Rice with Potential Pharmaceutical Use

Red rice has been proposed as a super-food. Accordingly, the nutritional properties (AOAC), as well as its chemical composition, including sugars (HPLC-RI), organic acids (UFLC-PDA), tocopherols (HPLD-FD), and phenolic compounds (LC-DAD-ESI/MSn), together with the main bioactive properties (antioxidant, cytotoxic, antiproliferative, and antibacterial activities), were evaluated to access its nutritional benefits and health improvement potential. The most abundant macronutrients found were carbohydrates (87.2 g/100 g dw), proceeded by proteins (9.1 g/100 g dw), fat (2.6 g/100 g dw), and ash (1.1 g/100 g dw). Sucrose and raffinose were the only detected sugars, with sucrose presenting the maximum concentration (0.74 g/100 g dw). MUFAs and PUFAs were the predominant fatty acids (40.7% and 31%, respectively). Among the two detected tocopherol isoforms, γ-tocopherol (0.67 mg/100 g dw) predominated over α-tocopherol. The phenolic compounds profile, majorly composed of flavan-3-ols, should be associated with the detected bioactivities, which may provide biological benefits to human health beyond the primary nutritional effect. Overall, the bioactive potential of red rice was comprehensively accessed.

Integrated Metabolomic and Transcriptomic Analysis Reveals the Underlying Antibacterial Mechanisms of the Phytonutrient Quercetin-Induced Fatty Acids Alteration in Staphylococcus aureus ATCC 27217

The utilization of natural products in food preservation represents a promising strategy for the dual benefits of controlling foodborne pathogens and enhancing the nutritional properties of foods. Among the phytonutrients, flavonoids have been shown to exert antibacterial effects by disrupting bacterial cell membrane functionality; however, the underlying molecular mechanisms remain elusive. In this study, we investigated the effect of quercetin on the cell membrane permeability of Staphylococcus aureus ATCC 27217. A combined metabolomic and transcriptomic approach was adopted to examine the regulatory mechanism of quercetin with respect to the fatty acid composition and associated genes. Kinetic analysis and molecular docking simulations were conducted to assess quercetin’s inhibition of β-ketoacyl-acyl carrier protein reductase (FabG), a potential target in the bacterial fatty acid biosynthesis pathway. Metabolomic and transcriptomic results showed that quercetin increased the ratio of unsaturated to saturated fatty acids and the levels of membrane phospholipids. The bacteria reacted to quercetin-induced stress by attempting to enhance fatty acid biosynthesis; however, quercetin directly inhibited FabG activity, thereby disrupting bacterial fatty acid biosynthesis. These findings provide new insights into the mechanism of quercetin’s effects on bacterial cell membranes and suggest potential applications for quercetin in bacterial inhibition.

Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract

Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% total carbohydrate, 24.5% protein, 13.0% ash, 6.7% soluble fiber, 2.9% insoluble fiber, and 0.5% β-glucan. Notably, adding 7.5% WBE significantly increased the bread-specific volume to 4.84 cm3/g, compared with the control of 4.18 cm3/g. Adding WBE also resulted in a remarkable improvement in dough properties. The WBE-enriched dough showed increased peak, setback, breakdown, and final viscosities, along with higher storage and loss modulus. Scanning electron microscopy analysis further revealed that the WBE promoted the aggregation of protein and starch within the dough. The extractable gliadin to glutenin ratio increased with 5 and 7.5% WBE additions, compared with the control and 2.5% WBE addition. WBE did not significantly alter the starch gelatinization temperature or dough extension properties. These findings demonstrate that the inclusion of WBE in wheat flour is a promising approach for producing high-quality bread that is enriched with dietary fiber and protein.

Nutritional, molecular, and functional properties of a novel enzymatically hydrolyzed porcine plasma product.

In the present study, an enzymatically hydrolyzed porcine plasma (EHPP) was nutritionally and molecularly characterized. EHPP molecular characterization showed, in contrast to spray-dried plasma (SDP), many peptides with relative molecular masses (Mr) below 8,000, constituting 73% of the protein relative abundance. IIAPPER, a well-known bioactive peptide with anti-inflammatory and antioxidant properties, was identified. In vivo functionality of EHPP was tested in C. elegans and two different mouse models of intestinal inflammation. In C. elegans subjected to lipopolysaccharide exposure, EHPP displayed a substantial anti-inflammatory effect, enhancing survival and motility by 40% and 21.5%, respectively. Similarly, in mice challenged with Staphylococcus aureus enterotoxin B or Escherichia coli O42, EHPP and SDP supplementation (8%) increased body weight and average daily gain while reducing the percentage of regulatory Th lymphocytes. Furthermore, both products mitigated the increase of pro-inflammatory cytokines expression associated with these challenged mouse models. In contrast, some significant differences were observed in markers such as Il-6 and Tnf-α, suggesting that the products may present different action mechanisms. In conclusion, EHPP demonstrated similar beneficial health effects to SDP, potentially attributable to the immunomodulatory and antioxidant activity of its characteristic low Mr bioactive peptides.

Botanical extracts improve postharvest quality and extend the shelf life of papaya (Carica papaya L. cv. Shahi)

ABSTRACT Though papaya is a lucrative fruit regarding nutritional, medicinal, and commercial attributes, its susceptibility to postharvest loss may account for ≥ 40%. An experiment was carried out at Khulna University, Bangladesh from April to May 2013 to investigate the effects of botanical extracts on the postharvest physicochemical attributes, intensity, and severity of diseases and shelf life of papaya cv. Shahi. The experiment comprised botanical extracts from onion bulb, neem leaf, garlic bulb, oriental pepper leaf, datura leaf, and control as six treatments and replicated thrice following a completely randomised design (CRD). Among the physicochemical parameters, total soluble solids (TSS), weight loss, and dry matter of papaya fruit increase, and pulp to peel ratio, moisture content decrease gradually during the storage period disregarding treatments. Garlic bulb extract decreases the incidence and severity of postharvest diseases and extends the shelf life by more than 7 days compared to control. Thus, garlic bulb extract can be used for postharvest papaya storage. However, further experiments should be conducted before the final recommendation.

Effect of Fiber and Insect Powder Addition on Selected Organoleptic and Nutritional Characteristics of Gluten-Free Bread

A wide range of gluten-free bakery products are already available on the market. However, they often have a low proportion of fiber and inferior sensory properties when compared to classic baked goods. The aim of this work was to evaluate the influence of the addition of different types of fiber and insect powder on selected organoleptic and nutritional properties of gluten-free pieces of bread and to reformulate a recipe for gluten-free bread. Twenty experimental samples were prepared with different types and percentages of fiber, either alone or in combination. Sensory analysis, instrumental texture analysis, and chemical analyses, including predicted glycemic index, were carried out. A total of 16 of the 24 fiber-enriched samples received an average or slightly above-average rating. The samples containing the fiber mixture without insect powder and the sample containing 9% flaxseed performed best in the overall evaluation. The combination of different types of plant fibers simultaneously with the incorporation of insect powder in a low concentration appears to be advantageous, both from the viewpoint of sensory acceptability and also from the viewpoint of the potential for increasing the polyphenol content and antioxidant capacity. This study lists the sensorially acceptable range of fiber concentrations, which can be a guide for the bakery industry.

Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten‐free flour blends

SummaryGryllus bimaculatus (field cricket) powder is a prospect in enriching gluten‐free food products' protein and mineral contents. However, the technological impacts of replacing common gluten‐free cereal flours with G. bimaculatus powder are still incipient. This study aimed to characterise nutritional composition, particle morphology, and particle size distribution of G. bimaculatus powder and the gluten‐free flours (maize, rice, finger millet and proso millet). Additionally, it investigated the effects of substituting these gluten‐free flours with 5%, 10%, 15% and 20% G. bimaculatus powder on proximate composition, hydration and colour properties. G. bimaculatus powder showed significantly (P ≤ 0.05) high protein (44.8 g/100 g) content and essential minerals such as zinc (208.5 mg/kg) and iron (132.2 mg/kg). Micrographs of G. bimaculatus powder revealed compact and heterogenous particles while the flours' particles varied in sizes, and the starch granules had different shapes, sizes and arrangements. Flour particles exhibited bi‐and trimodal size distributions ranging from 1.5 μm to 1100 μm with minor peaks preceding major peaks. Finger millet flour had a greater span of 4.12, while proso millet flour had a lower span of 1.97. Particle size correlated negatively with water absorption capacity (WAC) (r = −0.938) and oil absorption capacity (OAC) (r = −0.955), respectively. G. bimaculatus powder addition significantly increased (P ≤ 0.05) fat, protein and fibre contents, decreased (P ≤ 0.05) nitrogen‐free extracts, but had no effect on ash content. Hydration properties differed significantly (P ≤ 0.05) except for WAC in proso millet blends. Samples exhibited significantly higher (P ≤ 0.05) WAC than OAC in exception of G. bimaculatus powder and showed no emulsifying activities. Addition of G. bimaculatus powder significantly (P ≤ 0.05) increased colour differences, reduced redness (a*), yellowness (b*) and lightness. The use of G. bimaculatus powder demonstrates the potential to enhance the nutritional properties and modify the colour and hydration of gluten‐free flours in the development of novel gluten‐free foods.

The Influence of Organic Manures on Proximate Composition, Minerals, Anti-nutrients and Vitamins of Selected Legume Forage

This study investigated the influence of three organic manure on the nutritional composition of three leguminous forages - Soybeans, Cowpeas, and Groundnuts, cultivated in the coastal Rainforest of Akwa Ibom State, Nigeria. The four different organic manure used were poultry droppings, goat droppings, pig dung and a control (no manure application). Each organic manure represented a treatment group. Each group was replicated three times making a total of 12 experimental units. The data collected were subjected to analysis of variance using the Statistical Package for Social Science (SPSS). Proximate analysis revealed significant (p<0.05) differences in moisture, fat, ash, protein, fiber, carbohydrates, and energy content. Manure type significantly (p<0.05) affected protein, carbohydrate, and moisture content. Poultry Manure had superior performance in Cowpea Forage, while Control excelled in Soybean Forage. The anti-nutrient analysis revealed significant (p<0.05) differences in tannin, oxalate, saponin, and phytate content, impacting nutritional quality. Tannin content varied significantly (Groundnut: 65.78 mg/100g, Soybean: 109.78 mg/100g, Cowpea: 37.62 mg/100g), as did oxalate (Groundnut: 393.18 mg/100g, Soybean: 185.20 mg/100g, Cowpea: 357.13 mg/100g), saponin (Groundnut: 5.71 mg/100g, Soybean: 6.63 mg/100g, Cowpea: 6.63 mg/100g), and phytate (Groundnut: 160.89 mg/100g, Soybean: 30.63 mg/100g, Cowpea: 21.22 mg/100g). Vitamin analysis revealed variations in vitamin C (Groundnut: 57.94 mg/100g, Soybean: 58.31 mg/100g, Cowpea: 63.17 mg/100g) and β-carotene (Groundnut: 9.73 mg/100g, Soybean: 9.46 mg/100g, Cowpea: 7.51 mg/100g), indicating nutritional attributes of the studied leguminous forages. Based on the results, the treatment involving poultry dropping, goat dropping, pig dung and control all demonstrated good performance in terms of contributing to the nutritional composition of cowpea, groundnut and soybean. Thus, the use of poultry dropping and pig dung as organic manure for farmers in the region could be recommended.

Development of Nutrient-rich Cake with Supplementation of Pea Shells Powder and Nutritional Evaluation

Background: Bakery products like cakes are rich in starch, fat, and energy but deficient in fiber, vitamins, and minerals. The cake is becoming a well-known delicacy during festival periods between all age groups mostly in urban areas. Providing a healthy and nutritious cake remains a main problem on account of extreme sugar or fat content that predisposes the buyers to obesity. Mixing the flours with plant components helps solve problems of low nutritive value of cereals. Pea shells are an excellent source of nutrients and have excellent functional properties, the substitution of flour with pea shells powder is the best way for consuming the nutrients which are likely to contribute substantially to the fight against targeted hunger and to bridge the gap of malnutrition. Keeping the view of the potential of pea shells powder in formulated products the healthy and nutritious cakes were investigated. Methods: Three cakes were developed with different formulations that include refined flour and pea shells powder in the ratio of 100:0, 90:10, and 80:20 with other basic ingredients of baking. The developed cakes were analyzed for organoleptic and nutritional properties such as proximate, dietary fiber, and minerals. Result: The sensory mean score was increased by the supplementation of pea shells powder. The result showed that 10% level was the optimum level of incorporation. A significant increase (0 greater than 0.05) in the nutrient contents such as protein (10.97 to 12.38%), crude fiber 90.31 to 1.85%), ash, calcium (53.33 to 193.33 mg/100 gm), potassium (162.48 to 335.42 mg/100 gm), magnesium (56.75 to 253.33 mg/100 gm), iron (3.94 to 5.49 mg/100 gm), and potassium (162.48 to 335.42 mg/100 gm) of incorporated cakes and decreased the fat (25.55 to 21.72%), energy (451.83 to 413.76 kcal/100 gm) content compared to control cake. The calcium and magnesium content increased two or four times more than control cakes. From the present study, it can be concluded that cakes containing 20% pea shells powder were nutritionally rich.

The Influence of Substrate and Strain on Protein Quality of Pleurotus ostreatus

Background: The effect of substrate and strain on the nutritional and functional properties of mushroom flours and protein concentrates (PCs) has not thoroughly been investigated. Methods: The proteins of P. ostreatus flours (strains AMRL144 and 150) were isolated following alkaline extraction (pH 12) and isoelectric precipitation (pH 4) as it was determined by the solubility curves. The protein quality of the flours and PCs were evaluated by determining the protein solubility index (PSI) and their functional properties, such as water (WAC) and oil absorption capacity (OAC), foam capacity (FC), foam stability (FS) and emulsion stability (ES). The amino acid (AA) composition of the flours was determined by reversed-phase liquid chromatography after protein hydrolysis and o-phthalaldehyde derivatization. Results: The PSIs of the flours and PCs of P. ostreatus were comparable to those of soy protein flours and protein concentrates. The highest AA concentration was found for both strains when cultivated on the barley and oat straw (BOS) substrate, showing a similar trend as the protein content. A principal component analysis (PCA) indicated an impact of the strain on the functional properties. Conclusions: Both strains can produce high quality proteins especially when cultivated on wheat straw (WS). The FS was positively correlated with the P. ostreatus strain AMRL150 whereas the FC was positively correlated with AMRL144.

The impact of dietary guava ( Psidium guajava L.) on some livestock production systems

Abstract Due to the growing concerns about antimicrobial resistance and the potential for a ban on antibiotic growth promoters worldwide, there is an increasing demand to find alternatives to antimicrobials in livestock production. One of these alternatives is herbal extracts or phytobiotics that already are used as dietary supplements to improve the general health conditions. Guava ( Psidium guajava L.) has a long history of nutritional and medicinal properties. All the body parts of guava and the by-products have been applied effectively in livestock systems. The guava plant is a good source of nutrients as it is rich in flavonoids, phenols, tannins, essential oils, lectins, vitamins, fatty acids, etc. All parts of the guava plant including leaves, pulp, and seeds have been used as antioxidant, antimicrobial, antihypertensive, anti-inflammatory, antidiarrheic, anticancer, immuno-stimulant, growth promotor, cough sedative, and hypocholesterolemic. Therefore, this review was planned to focus on the impact of using dietary guava on the different health parameters of some livestock production systems including poultry and rabbits.

Pulse Consumption and Health Outcomes: A Scoping Review

Pulses—comprising the dry, edible seeds of leguminous plants—have long been lauded for their culinary flexibility and substantial nutritional advantages. This scoping review aimed to map the evidence on how pulses contribute to overall human health. Four electronic databases were searched for clinical and observational studies in English. We identified 30 articles (3 cross-sectional studies, 1 federated meta-analysis, 8 prospective cohort studies, 1 before-and-after study, and 17 randomized controlled trials) that met our inclusion criteria. Predominant among the pulses studied were lentils, chickpeas, common bean varieties (e.g., pinto, black, navy, red, kidney), black-eyed peas, cowpeas, and split peas. Consumption modalities varied; most studies examined mixed pulses, while five isolated individual types. In intervention studies, pulses were incorporated into diets by allotting a fixed pulse serving on top of a regular diet or by substituting red meat with pulses, offering a comparative analysis of dietary effects. The health outcomes evaluated were multifaceted, ranging from lipid profiles to blood pressure, cardiovascular disease risk and mortality, type 2 diabetes and glycemic control, metabolic syndrome indicators, inflammatory markers, oxidative stress biomarkers, and hormonal profiles. The most frequently assessed study outcomes included changes in low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, systolic blood pressure, diastolic blood pressure, fasting blood sugar, hemoglobin A1c, waist circumference, and C-reactive protein or high-sensitivity C-reactive protein. This review should serve as a call to action for the scientific community to build upon the existing evidence, enriching our understanding of the nutritional and health-promoting attributes of pulses.

The nutritional benefits of maize-soybean rotational systems in the North-Western Free State, South Africa

BackgroundMalnutrition is one of the major health concerns, particularly in the developing and under-developed world. In South Africa, maize is produced as a staple food and is the primary food for most of the country’s population. The North-Western Free State which forms part of the Nala municipality in the Lejweleputswa district of South Africa is a main producer of the country’s maize. However, the area is known for its sandy soil which contains little organic material, silt and clay. Maize in this area is normally grown in monoculture but with a focus on sustainable agriculture has recently incorporated soybean. As a means of fighting malnutrition, the objective of this study was to determine the influence that soybean incorporation as a rotation crop has on the nutritional value of maize.MethodsA trial was conducted on the farm Christinasrus in the North-Western Free State to compare the nutritional value of monoculture maize and maize in rotation with soybean over three consecutive seasons. Maize kernel samples were taken each season and its nutritional properties analyzed. Subsequent data were further analyzed using statistical analysis.ResultsResults showed that there was a seasonal effect on all nutritional properties with a general decrease in nutritional values in wetter years. Cropping systems had an effect on fibre content, with increased values observed in maize after soybean. In addition, there was a significant interaction between season and cropping systems on the total digestible nutritional value, with maize after soybean being more nutritious in wetter seasons.ConclusionResults suggest that maize in cropping systems with soybean has potential to be more nutritious while the soybean in the cropping system can act as a protein-rich companion, providing a more balanced diet for human consumption, thereby fighting malnutrition.

Effects of Different Carbon and Nitrogen Ratios on Yield, Nutritional Value, and Amino Acid Contents of Flammulina velutipes

The carbon-to-nitrogen (C/N) ratio in the cultivation medium significantly influences the growth rate, vigor of mycelium, yield of fruiting bodies, and their nutritional composition. Recently, agricultural and forestry wastes have been increasingly used in cultivating Flammulina velutipes. However, systematic research on how these materials affect the nutritional and functional properties of the fruiting bodies is lacking. This study investigated the effects of different C/N ratios on F. velutipes cultivation. We evaluated the agronomic traits, nutritional composition, and flavor compounds of the fruiting bodies. Our findings reveal that an optimal C/N ratio of 27:1 in the composted substrates enhances the total yield of fruiting bodies, with 25.1% soybean straw as the primary raw material. This ratio also significantly increases the levels of crude protein, total amino acids, and essential amino acids in the fruiting bodies (p < 0.05). Fruiting bodies from the high-nitrogen (HN) treatment showed the highest content of umami amino acids and equivalent umami concentration value. Additionally, we employed an untargeted liquid chromatography–mass spectrometry (LC-MS)-based metabolomics approach to analyze the metabolite profiles of fruiting bodies cultivated in high-nitrogen (HN), medium-nitrogen (MN), and low-nitrogen (LN) substrates. We found that the carbon–nitrogen ratio can affect the flavor and quality of fruiting bodies by regulating amino acid biosynthesis and metabolism and other related pathways. Our results suggest that a C/N ratio of 27:1 offers numerous benefits for the cultivation of F. velutipes with comprehensive analyses and has promising application prospects.

Nutritional Composition, Bioactive Compounds, Food Applications, and Health Benefits of Pigeon Pea (Cajanus cajan L. Millsp.): A Review

ABSTRACTPigeon pea is one of the most multipurpose grain legumes in the tropical and subtropical world. It is highly resilient to climate change due to drought tolerance. It ranks sixth following common beans, chickpeas, field peas, cowpeas, and lentils globally. Pigeon pea is an excellent source of high‐quality protein, essential amino acids, and minerals. Furthermore, pigeon pea is endowed with valuable water‐soluble vitamins such as thiamin, ascorbic acid, riboflavin, and niacin. With low levels of saturated fat and sodium and being cholesterol free, pigeon peas emerge as a nutritious dietary choice. Pigeon peas are rich sources of bioactive compounds with various potential health properties, including anti‐inflammatory, antibacterial, antioxidant, anticarcinogenic, and antidiabetic effects. Pigeon peas can be consumed in diverse forms, including whole seeds, split seeds (known as dhal), vegetables using green seeds, and fresh pods. Moreover, pigeon peas find application in a variety of food products, including bread, pasta, noodles, snacks, and biscuits. Despite their nutritional and medicinal properties, pigeon peas remain among the least utilized legumes globally. This review paper aims to provide up‐to‐date information on the nutritional compositions, bioactive compounds, food applications, and health benefits of pigeon peas.

Unlocking Nutritional Potential: Multi-OMICS Strategies for Enhancing Millet Nutritional Traits

Millet grains have long been recognized for their nutritional significance, serving as staple foods for millions around the world. However, unlocking their full nutritional potential remains a crucial challenge. In this study, we explore the application of multi-OMICS (genomics, transcriptomics, proteomics, metabolomics, and phenomics) strategies to enhance the nutritional traits of millet grains. By integrating comprehensive molecular datasets, we aim to elucidate the genetic and biochemical pathways governing key nutritional attributes such as protein content, amino acid composition, micronutrient density, and antioxidant capacity in millets. Through targeted breeding and biotechnological interventions informed by multi-OMICS analyses, we seek to develop improved millet varieties with enhanced nutritional profiles and agronomic performance. This interdisciplinary approach holds great promise for addressing malnutrition and promoting food security, particularly in regions where millets are dietary staples. By harnessing the power of multi-OMICS technologies, we aim to unleash the full nutritional potential of millets, contributing to the development of sustainable and resilient food systems for future generations.