Raw Seeds Research Articles

INVESTIGATION OF CONVENTIONAL AND MICROWAVE COMBINED ROASTING EFFECT ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF SUNFLOWER SEED

In this study, conventional, microwave, and also a combination of these two methods were applied to compare the quality properties of sunflower seeds. Alternative to conventional roasting at 160°C, microwave roasting at two different powers (300W and 600W) and also microwave with conventional roasting treatment (300 W+160°C, 600 W+160°C) were applied to raw sunflower seeds during 5 and 10 min. for each group. The moisture content of roasted seeds was found to be lower than 6%. The results show that the highest protein and fat content were found in the group of combined methods as 21.09±6.64 and 40.55±0.345% respectively. Additionally, the color values were found to be higher, and hardness and sensory characteristics were protected better after roasting compared to the control (unroasted) group. Roasting of microwave at 600W power for 5 min at 160°C was found to be advantageous for the roasting process of sunflower seed via these properties.

Effect of Packaging Material and Storage Period on Popping Behaviour of Roasted Makhana Seeds

The effect of storage period and type of packaging material on the popping behaviour of roasted makhana seeds was studied. Raw makhana seeds with a diameter of 9-10 mm were roasted using a batch-type primary roasting machine and tempered for 48 hours to bring the roasted seed moisture content to about 16% dry basis (d.b.). The roasted seeds were stored in 15, 25, and 80 µm Low-Density Polyethylene (LDPE), 110 µm Polypropylene (PP), 140 µm Biaxially Oriented Polypropylene (BOPP), and 60 μm Silver Laminate (SL) packets for six months. Popping of the stored seeds was conducted at 15-day intervals, and observations were made on popped makhana recovery, popping efficiency, colour of popped makhana, and expansion characteristics. The expansion ratio, expansion index, popped makhana recovery and popping efficiencies prior to storage were 2.37±0.22, 13.64±4.04, 48.53±0.50, and 82.89±0.78%, respectively. Duncan’s multiple range tests showed that the seeds packed in 15 µm LDPE packages maintained the quality and recovery up to 60 days only. The 80 μm LDPE packets, BOPP, PP, and SL packets were found effective in maintaining popping efficiency, recovery of popped makhana, and expansion ratio more than 81.44±0.70%, 47.95±0.43%, and 2.14±0.14, respectively with no significant colour change up to 135 days storage of the roasted seeds. Significant changes in colour values of popped makhana were observed after 135 days of storage and a* value increased whereas L* and b* values decreased. This study showed that makhana seeds may be popped effectively with >47% popped makhana recovery, >16 mm average diameter and acceptable colour values up to 120 days when the roasted seeds are stored at 15.53±0.49% (d.b.) in airtight packaging material, which was not possible until now.

Comparative phytochemical, antioxidant, and hemostatic studies of fractions from raw and roasted sea buckthorn seeds in vitro

Various seeds, including sea buckthorn (Hippophae rhamnoides L.) seeds, are sources of different bioactive compounds. They can show anti-inflammatory, hypoglycemic, anti-hyperlipidemic, antibacterial, antioxidant, or other biological properties in in vitro and in vivo models. Our preliminary in vitro results have demonstrated that the extracts from raw (no thermal processing) and roasted (thermally processed) sea buckthorn seeds have antioxidant potential and anticoagulant activity. However, it was unclear which compounds were responsible for these properties. Therefore, in continuation of our previous study, the extracts were fractionated by C18 chromatography. Phytochemical analysis of three fractions (a, b, and c) from raw sea buckthorn seeds and four fractions (d, e, f, and g) from roasted sea buckthorn seeds were performed. Several in vitro assays were also conducted to determine the antioxidant and procoagulant/anticoagulant potential of the fractions and two of their major constituents—isorhamnetin 3-O-β-glucoside7-O-α-rhamnoside and serotonin. LC–MS analyses showed that serotonin is the dominant constituent of fractions c and f, which was tentatively identified on the basis of its HRMS and UV spectra. Moreover, fractions c and f, as well as b and e, contained different B-type proanthocyanidins. Fractions b and e consisted mainly of numerous glycosides of kaempferol, quercetin, and isorhamnetin. The results of oxidative stress assays (measurements of protein carbonylation, lipid peroxidation, and thiol groups oxidation) showed that out of all the tested fractions, fraction g (isolated from roasted seeds and containing mainly dihexoses, and serotonin) demonstrated the strongest antioxidant properties.

Comparative Analysis of Nutritional and Phytochemical Compositions of Raw and Cooked African Walnut (Tetracarpidium conophorum) Seeds

Comparative Analysis of Nutritional and Phytochemical Compositions of Raw and Cooked African Walnut (Tetracarpidium conophorum) Seeds

Functionality of raw and fermented chia seeds in food technology.

Functionality of raw and fermented chia seeds in food technology.

Anti-Platelet Activity of Sea Buckthorn Seeds and Its Relationship with Thermal Processing.

Sea buckthorn (Hippophae rhamnoides L.) is a tree or shrub with small, orange berries. Sea buckthorn seeds have shown many properties beneficial to human health, including antioxidant, anti-hypertensive, anti-hyperlipidemic, and retinoprotective activities. Seeds, as a component of food, are often exposed to high temperatures, which can increase or decrease their biological activity. In our previous study, we showed that both raw and roasted sea buckthorn seeds had significant antioxidant activity, which was measured in human plasma in vitro. In this paper, we evaluated the effect of extracts from raw and roasted sea buckthorn seeds on several parameters of hemostasis in vitro, including thrombus formation in full blood (measured by the Total Thrombus formation Analysis System-T-TAS), blood platelet activation (based on the exposition of P-selectin, the active form of GPIIb/IIIa on their surface and platelet-derived microparticles formation), aggregation (measured with impedance aggregometry), adhesion to fibrinogen and collagen, arachidonic acid metabolism in washed platelets stimulated by thrombin, and COX-1 activity. We also measured the levels of free 8-isoprostane in plasma and the total non-enzymatic antioxidant status of plasma. The extract from roasted seeds (50 µg/mL) significantly prolonged the time of occlusion measured by T-TAS-the AUC10 (area under the curve) value was decreased by approximately 18%. Both extracts decreased the exposition of the active form of GPIIb/IIIa on the surface of platelets activated with 10 μM ADP (by 38.4-62.2%) and 20 μM ADP (by 39.7-51.3%). Moreover, the extract from raw seeds decreased the exposition of P-selectin on the surface of platelets stimulated with 20 μM ADP (by 31.2-34.9%). The adhesion of thrombin-stimulated platelets to fibrinogen and collagen was inhibited only by the extract from roasted sea buckthorn seeds (by 20-30%). Moreover, the extract from raw seeds inhibited the level of TBARS (thiobarbituric acid-reactive substances, an indicator of enzymatic peroxidation of arachidonic acid) in washed platelets stimulated with thrombin; the activity of COX-1 was inhibited by both extracts, although the effect of the extract from raw seeds was stronger. These results indicate that sea buckthorn seeds have anti-platelet activity that is not decreased by thermal processing, but more research is needed to determine which exact chemical compounds and mechanisms are responsible for this phenomenon.

Uncovering the antiinflammatory potential of Lactiplantibacillus Plantarum fermented Cannabis Sativa L seeds

Inflammation acts as a dual role in disease initiation and progression, while Cannabis sativa L. (hemp) seeds, known for their abundance of anti-inflammatory phytochemicals, present a promising food source. Additionally, fermentation may optimize the food matrix, thereby augmenting its developmental prospects. This study explores the anti-inflammatory potential of hemp seeds fermented with 10 different probiotic strains. Among these, Lactiplantibacillus plantarum fermented hemp seeds (FHS) demonstrated a significant anti-inflammatory ability, accompanied by a reduction in the expression of critical inflammatory markers such as TLR4, NF-κBp65, and iNOS. Moreover, there is a noteworthy dose-dependent inhibition of inflammatory cytokines TNF-α, IL-6, IL-1β, and NO within a concentration range of 50 to 500 µg/mL. Subsequently, metabolomics analysis using UHPLC-QTOF-MS highlighted significant metabolic alterations in FHS compared to raw hemp seeds (RHS). Through multivariate, univariate, and correlation analyses, indolelactic acid (IA) and homovanillic acid (HVA) emerged as the main anti-inflammatory metabolites in FHS. Validation via HPLC confirmed the concentration of IA and HVA in RHS and FHS and both organic acids demonstrated lower IC50 values for TNF-α, IL-1β, IL-6, IL-18, and NO inhibition, showcasing their potent anti-inflammatory abilities. Furthermore, in vitro gastro-intestinal digestion coupled with the Caco-2 cell monolayer model validates the uptake and bioaccessibility of FHS, further affirming IA and HVA as major anti-inflammatory compounds. Overall, this research sets the stage for the development of novel hemp seed-based products targeting inflammation-associated disorders.

Unpicking the changes in content, structural properties and in vitro digestibility of pigeon pea seed proteins as influenced by imbibition and heating in sodium bicarbonate

BackgroundPigeon pea proteins are underutilised mainly because of the long cooking time of the legume seeds. Traditionally, this is mitigated by cooking pigeon pea seeds in sodium bicarbonate (NaHCO3). This study investigated whether, and to what degree, directly cooking pigeon pea seeds in water (CS0W) or NaHCO3 (CS0N), soaking in water or NaHCO3 for 4 h (CS4W and CS4N, respectively) or for 24 h (CS24W and CS24N, respectively) before cooking in water or NaHCO3 influenced the protein content, structural property and in vitro digestibility. ResultsIn vitro protein digestibility of pigeon pea seed flour was lowest in the raw seeds and increased with CS0W<CS4W<S24CW and CS0N<CS4N<S24CN. The α-helix content of the samples also decreased in the same order. SDS-PAGE showed ∼90% decrease in the 7S vicilin subunits (65 and 47 kDa) in CS24N and a corresponding 4-fold increase in protein bands at 10–15 kDa compared to raw seeds. NaHCO3 treatments decreased the protein isolate yields due to protein losses (up to 7.5-folds) in the cooking fluids. ConclusionThe findings showed that NaHCO3 improved protein digestibility by degrading the higher molecular weight proteins, but also increased protein diffusion into the cooking fluid. Therefore, the traditional method of cooking pigeon pea seeds needs optimization to maximize the protein accessibility.

Dietary fibre profiling of various edible parts of winged bean (Psophocarpus tetragonolobus L.): Pods, whole seeds, endosperms, seed coats, and cooked seeds

This study aimed to identify the dietary fibre profiles of various winged bean components (green pods, whole seeds, endosperms, seed coats, and canned whole seeds). Soluble dietary fibre (SDF), insoluble dietary fibre (IDF) (hemicellulose, cellulose, and lignin), total dietary fibre (TDF), and oligosaccharide components (raffinose, stachyose, and verbascose), were analyzed. The various winged bean components had a higher IDF content than SDF content (21.12–50.11% and 0.83–1.25%, respectively), with the highest TDF content observed in the seed coat (51.81%). Raffinose was the most dominant oligosaccharide component in green pods (2.7 mg/g), while verbascose was the most dominant component in all seed form samples, including seed coats (1.41–3.65 mg/g). The IDF in all samples was dominated by cellulose (5.07–39.34%), followed by hemicellulose (1.5–27.19%), and lignin (0.09–0.98%). Seed dehusking led to significant decreases in all types of dietary fibre analyzed, except for stachyose. Soaking and sterilization processes resulted in an increase in SDF, but decreased IDF, stachyose, verbascose, and hemicellulose compared to raw whole seeds. Principal component analysis (PCA) revealed that raw whole seeds still exhibit similarities in dietary fibre composition with canned seeds, but differ from green pods, endosperms, and seed coats. These findings imply that all edible parts of winged beans offer a large quantity of dietary fibre, especially whole seeds, which have potential benefits as prebiotic sources to improve health.

Effects of Processing on the Proximate Composition, Mineral Content and the Phytochemical Analysis of Groundnut Seeds (Arachis hypogeae)

Effect of processing on the nutritional composition of groundnut seeds were carried out using standard analytical methods. Raw, boiled and fried groundnut seeds were analyzed for proximate composition, mineral contents, and phytochemical screening. The result reported that the raw, boiled, and fried contains (5.357±0.190%, 4.545±0.050% and 3.896±0.015%, moisture contents), (2.401±0.011%, 3.225±0.004% and 2.816±0.001%, ash contents), (46.591±0.001%, 25.333±0.003% and 48.012±0.953%, crude fat), (4.126±0.887%, 15.001±0.030% and 7.692±0.002%, crude fibre), (19.520±0.040%, 21.580±0.040% and 23.540±0.000%, crude protein), (22.005±0.587%, 30.316±0.056% and 14.044±0.939%, carbohydrate) respectively. A significant difference was observed. Processing has significant effects on the mineral components of the seeds. The results revealed that raw, boiled and fried contains (56.900mg/100g, 48.400mg/100g and 35.00mg/100g Sodium), (0.215mg/100g, 0.185mg/100g and 0.540mg/100g Zinc), (65.500mg/100g, 42.700mg/100g and 25.500mg/100g Magnesium), (0.218mg/100g, 0.230mg/100g and 0.230mg/100g Iron), (0.250mg/100g, 0.110mg/100g and 0.100mg/100g Manganese). The phytochemical screening shows the presence of alkaloids, carbohydrates and proteins in all the samples and the result reveals that processing does not really have effect on phytochemical constituents. The investigation shows that fresh groundnut is a good source of mineral content, while raw and processed groundnut is a good source of some phytochemical constituents and processed groundnut is a good source of protein, fat, and carbohydrate with high nutritional value.

Effect of different pretreatment methods on the stability of pumpkin seed milk and potential mechanism

Pumpkin seeds represent a valuable source of plant protein and can be utilized in the production of plant-based milks. This study aims to investigate the effects of different pretreatment techniques on the stability of Pumpkin Seed Milk (PSM) and explore potential mechanisms. Raw pumpkin seeds underwent pretreatment through roasting, microwaving, and steaming to prepare PSM. Physiochemical attributes such as composition, storage stability, and particle size of PSM were evaluated. Results indicate that stability significantly improved at roasting temperatures of 160 °C, with the smallest particle size (305 ± 40 nm) and highest stability coefficient (0.710 ± 0.002) observed. Nutrient content in PSM remained largely unaffected at 160 °C. Protein oxidation levels, infrared, and fluorescence spectra analysis revealed that higher temperatures exacerbated the oxidation of pumpkin seed emulsion. Overall, roasting raw pumpkin seeds at 160 °C is suggested to enhance PSM quality while preserving nutrient content.

Effect of roasting on the total polyphenol content and antioxidant activity of sesame (Sesamum indicum L.) seeds grown in Ethiopia

Consumers prioritize safe and high-quality foods, underscoring the importance of ensuring the quality of agricultural products to meet their expectations. Sesame (Sesamum indicum L.) is the most widely grown food crops, cultivated in different cultivars and types throughout the world. It is the second most valuable crop next to coffee in Ethiopia's foreign exchange earnings. The present study aimed to determine the total phenolic content and antioxidant activity of raw and roasted sesame seeds from seven major sesame-producing areas in Ethiopia. The total phenolic and flavonoid contents of raw seeds ranged from 67 to 154 mg GAE/100 g DW and 19–43 mg CE/100 g DW, with DPPH scavenging activity between 0.55 and 0.85 mg AAE/g. Conversely, roasted seeds had average phenolic and flavonoid levels, as well as antioxidant activity, averaging 56–97 mg GAE/100 g DW, 14–21 mg CE/100 g DW, and 0.63–1.04 AAE/g, respectively. Significant differences (p < 0.05) were observed between the raw and roasted seeds in these parameters. The roasting process led to a decline in polyphenol and flavonoid contents, likely due to heat-induced degradation and/or alteration of these compounds. However, the roasted seeds exhibited enhanced antioxidant properties, probably ascribed to the formation of new substances having antioxidant activities. The study suggests further investigation into optimal roasting conditions to minimize polyphenol loss.

Effect of roasting on the oil content, bioactive components, fatty acid composition and mineral content of purslane seeds

SummaryIn this study, the effect of microwave on oil contents, bioactive components, antioxidant activity, polyphenols, tocopherols, fatty acid compositions and nutrients of purslane seeds was investigated. The moisture amount of the purslane seeds decreased significantly, while the oil and bioactive properties of the seeds increased compared to the control. Raw (control) and purslane seeds roasted in microwave contained 24.72 and 26.27 mg/100 g gallic acid, 34.12 and 38.30 mg/100 g 3,4‐dihydroxybenzoic acid, 111.57 and 118.55 mg/100 g catechin, 8.70 and 3.46 caffeic acid, 5.95 and 5.09 mg/100 g syringic acid, 18.73 and 8.34 mg/100 g rutin and 3.07 and 2.26 mg/100 g quercetin, respectively. Stearic, linoleic, arachidic, linolenic, behenic and erucic acid results of the oils of raw and purslane seeds roasted in microwave were partially increased compared to raw seed oil. The applied heat treatment had a positive effect on the tocopherol results of the purslane seed oils, and the tocopherol contents of the oils obtained from the roasted seeds increased compared to the control. In general, the protein and mineral values of heat‐treated purslane seeds increased (except Ca, Fe and Mn).

White mustard (Sinapis alba L.) seeds: the role of oven and microwave roasting on their bioactive components, antioxidant potential, fatty acids and mineral contents

The oil amounts of raw and roasted mustard seeds were reported between 12.05 (control) and 16.30% (oven). Total phenolic and flavonoid amounts of untreated (control) and roasted mustard seeds were recorded to be between 473.90 (control) and 569.96 mgGAE/100 g (oven) to 345.48 (control) and 479.76 mg/100 g (microwave), respectively. Antioxidant capacity results of untreated and roasted mustard seeds were determined to be between 6.71 (oven) and 6.97 mmol/kg (control). Total phenolic and flavonoid amounts of oven-roasted seeds were higher than those of control and microwave-roasted seeds. L* values of mustard seeds varied between 35.04 and 65.52. Heat treatment caused a decrease in L* values. The lowest L* value was observed in the sample dried in conventional oven. The quantitative values of gallic and 3,4-dihydroxybenzoic acids of mustard seeds were recorded to be between 8.47 (control) and 117.31 mg/100 g (microwave) to 2.16 (control) and 11.79 mg/100 g (microwave), respectively. Erucic acid values of the oils extracted from raw and roasted mustard seeds were reported between 41.38 (control) and 42.81% (microwave). Oleic and linoleic acid amounts of mustard oils differed between 26.06 (microwave) and 26.90% (control) and between 13.08 (oven) and 13.98% (control), respectively. The oven roasting system had the most effect on the element and protein contents of the seeds, followed by the microwave in decreasing order. As with the bioactive components of the seeds, the amounts of phenolic constituents of roasted mustard seeds increased significantly compared to the control.Graphical abstract

Antimicrobial and Antioxidant Activities of Ethanolic Extract of Fermented Black Sesame (Sesamum indicum L.) Seed Dregs

Sesame seed dregs or residue refers to the byproduct that is left after sesame seeds have been processed to extract oil and can used in a variety of ways. The residues were subjected to spontaneous fermentation for 7 days at room temperature (23-27°C). The purpose of this research was to analyze antimicrobial and antioxidant activity of ethanolic extract obtained from fermented black sesame seed dregs. The diameter of inhibition zones of extracts against 16 pathogenic microorganisms ranged from 6.88 to 11.00 mm and the minimum inhibitory concentrations ranged from 6.25 to 50.00 mg/mL, with the extract being particularly effective against P. aeruginosa ATCC9027 and C. albicans ATCC10231. Minimum bactericidal/fungicidal concentrations were spread from 25.00 to &gt;50.00 mg/mL. P. aeruginosa ATCC9027 and C. albicans ATCC10231 were completely killed in 2 h incubation time at 4 × MIC in a time-kill kinetics assay. In comparison to raw seeds and seed dregs extracts, the fermented seed dregs extract displayed a higher total phenolic content. In addition, the fermented extract had a lower IC50 concentration compared to raw seeds and seed dregs extracts. These results suggest that fermented black sesame seed dregs can be used as an alternative method to reduce the microorganism’s growth. This is crucial for ensuring food safety and minimizing the risk of foodborne poisoning.

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

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

Physical-chemical composition of bean accesses Phaseolus vulgaris L. produced in the brazilian Semiarid

Beans are one of the most consumed and produced foods in Brazil, however, uncertified seeds and grains, that is, “creole” accessions, are neglected in the development of research that allows knowledge of their proximate composition and nutritional potential. The objective of this work was to evaluate and statistically compare the proximate composition of seeds when raw in three accessions of creole beans (black, white and big blue), produced in the Mesoregion of Borborema, state of Paraíba, Brazil, a region known as having great plant agrobiodiversity. The raw seeds were crushed, then evaluated for water content on a wet basis (w.b.), ash, protein, lipid and carbohydrate content. The results were subjected to analysis of variance, and the means were compared using the Tukey test (p&lt;0.05). The accessions showed statistically significant differences between them in terms of proximate composition, however, the averages evaluated were compatible with those found for bean seeds in other trials.

Cucumis sativus (Curcubitaceae) inhibits prostate carcinoma cell growth and prevents the testosterone-induced benign prostatic hyperplasia in Wistar rat

Pumpkin seeds are claimed to treat prostate tumour/cancer. The in vitro (ability to inhibit cell growth through MTT assay) and in vivo (ability to prevent testosterone-induced BPH in rats at the doses of 125, 250, 500 and 1000 mg/kg BW) of six edible pumpkin seeds found in Cameroonian were assessed. The endpoints were cell growth arrest, prostate mass and volume, prostatic epithelium height, prostatic proteins, prostate specific antigen (PSA) and inflammatory cytokines. In vitro, C. sativus seeds exhibited the most potent antiproliferative effects on DU145 and PC3 prostate cancer cells and its oil conserved almost all the effects of raw seeds. Further, it prevented the increased of prostate relative mass and volume, prostate epithelium height, PSA and testosterone dose-dependently compared to normal rats. This effect is thought to be mediated through antiandrogenic, estrogenic and anti-inflammatory activities, evidenced by a decreased in IL-1β, IL-6 and TNFα level. Overall, this results justify its traditional use.

Biochemical, anatomical, and histochemical characterization of cachichín (Oecopetalum mexicanum Greenm. &amp; C.H. Thomps: Metteniusaceae) seeds exposed to different thermal treatments

Background Cachichín (Oecopetalum mexicanum Greenm. &amp; C.H. Thomps: Metteniusaceae) is an arboreal species native to the Misantla mountain range, Veracruz, Mexico, whose fruit contains an edible seed with potential nutraceutical properties. Basic biochemical analyses have been performed, though the effects of thermal treatments on the concentration of vital molecules, the seed structure and the histochemistry have yet to be elicited. Herewith we determined the effect of different thermal treatments on the concentrations of total sugars; glucose and fructose; proteins; and amino acids; as well as the impact of such treatments on the anatomy and histochemistry of seeds. Methods Biochemical, anatomical, and histochemical characterizations of the cachichín seed were carried out in raw form (T1) and under three thermal treatments: boiled (T2), commercial toasting (T3), and controlled toasting (T4). The biochemical variables evaluated were total and reducing sugars, total proteins, and total amino acids. Observations of the seed structure were performed by scanning electron microscopy (SEM), while histochemical staining was carried out to identify starch, lipids, tannins, polysaccharides and proteins under compound light microscopy. Results Concentration of total sugars was reduced in boiled (T2) and commercial toasting (T3) seeds as compared to raw (T1) and controlled toasting (T4) seeds; boiled seeds (T3) displayed the lowest concentration of total sugars. An increase in the concentrations of glucose and fructose was observed in T4. As compared to T1, all other treatments did not change protein concentrations in the seed; the only significant difference observed was between T2 and T3, with commercial toasting displaying the highest mean for this variable. Amino acid concentrations decreased in T3 and T4 compared to T1, while in T2 the concentration of these molecules increased. The anatomic analysis of (T1) revealed a well-organized structure, compared to applied thermal treatments, where degradation of anatomical structures was observed. In general, the thermal treatments tested modified the concentrations and distribution of starch, lipids, tannins, polysaccharides and proteins as compared to raw seeds. The raw cachichín seed has a well-defined anatomical and cellular compartmental organization, while the application of the thermal treatments caused a loss of its structural organization and degradation of vital biomolecules. Conclusion The cachichín seed can be considered a good source of proteins and lipids. Thermal treatments can improve its organoleptic properties, though they negatively impact its nutritional value and anatomical structure. Among thermal treatments tested, the controlled toasting can maintain or even improve some nutraceutical properties with a few structural and biochemical modifications.

Impact of steam pressure toasting time on the alpha helix to beta sheet ratios, nutritional value, protein and carbohydrate subfractions, and rumen fermentation parameters of Faba bean seeds for dairy cattle

The use of Faba bean (Vicia faba) seeds (FBS) as a potential feed ingredient for ruminants has been previously evaluated. However, the effects on nutrient supply and degradability linked to protein secondary structure ratios after different steam pressure toasting (SPT) times are scarce. This study aimed to determine the role of varying alpha-helix to beta-sheet ratios induced by SPT duration on the nutritional value of Snowbird FBS in dairy cattle. Fifteen samples (1 variety × 3 years × 5 treatments) were analyzed for protein secondary structures and nutrient composition. The dry matter (DM), crude protein (CP), starch, and neutral detergent fibre-assayed with a heat stable amylase and expressed inclusive of residual ash (aNDF) contents in raw seeds were 914, 286, 328, and 179 g/kg DM, respectively. The averaged DM, CP, starch, and aNDF in the SPT-processed seeds were 904, 292, 374, and 405 g/kg DM, respectively. Soluble crude protein was about five times higher in raw seeds (239 g/kg DM) compared to steam-pressure toasted seeds (avg. 51 g/kg DM) (P < 0.01). The total digestible nutrients (TDN1x) and energy values gradually decreased as SPT time increased (P < 0.01). Hence, the TDN1x in the raw seeds was 832 g/kg DM, while the values at 30, 60, 90, and 120 min were lower by 2.78, 3.87, 6.44, and 7.71 units, respectively. The NEL3x reduced from 2.03 in raw seeds to 1.82 Mcal/kg (P < 0.01). The effective degradability (ED) of nutrients decreased with SPT duration from 0 to 120 min. Hence, the EDDM reduced from 692 to 357 g/kg DM (P < 0.01), the EDCP from 224 to 67 g/kg DM (P < 0.01), and the EDST from 237 to 129 g/kg DM (P = 0.01). Steam pressure toasting from 30 and up to 60 min might be the optimal range for processing FBS (Snowbird var). These findings could be supported by a post-ruminal evaluation of the nutrients that escaped ruminal fermentation.