Raw Seeds Research Articles

Effect of Thermal Treatments on Soluble-Free, Soluble-Conjugated, and Insoluble-Bound Phenolic Components and Free Radical Scavenging Properties of Tomato Seeds

This study aimed to investigate the effects of different thermal treatments (steaming and baking) on the chemical compositions, total content of antioxidant components, and the antioxidant properties of soluble-free, soluble-conjugated, and insoluble-bound phenolics from tomato seeds. Total phenolic content (TPC) and free radical scavenging activities against ABTS•+, DPPH•, and peroxyl radicals were also investigated. As compared to the raw tomato seeds, phenolic compositions of tomato seeds in different phenolic fractions were significantly altered after thermal treatments. All thermal treatments did not significantly affect the TPC of the soluble-free phenolic fraction; however, they significantly increased the TPC values of the soluble-conjugated phenolic fraction. Steaming for 60 min significantly increased the radical scavenging activities against ABTS•+, DPPH•, and peroxyl radicals in the soluble-free and soluble-conjugated phenolic fractions. All thermal treatments had no prompt effects on the TPC values and free radical scavenging activities of the insoluble-bound phenolic fraction. Taken together, these results indicated that thermal treatments may alter the bioactivities of tomato seeds and steaming can be an effective way to obtain their health beneficial effects.

Effects of broiler chicken age and dietary protease on the standardised ileal digestibility of amino acids in seeds from two lupin species

Abstract The extent to which lupin seeds can replace soybean meal in diets for broiler chickens is limited, and one of the reasons for this may be a lack of careful consideration given to the age-related amino acid availability differences in the feed formulation process. This study aimed to determine and compare standardised ileal digestibility (SID) coefficients of amino acids (AA) in raw seeds of the Lupinus luteus (YL) and the Lupinus angustifolius (NLL) cultivars as sole sources of AA in the diet of broiler chickens aged 14 or 28 days. An additional purpose was to check the influence of exogenous mono-component protease added to lupin-based assay diets on AA SID in birds at both ages. Each assay diet was offered to six replicatecages. On both sampling days, the contents from the lower half of the ileum were collected for determination of the apparent digestibility values. The SID coefficients were calculated using the age-appropriate basal ileal endogenous AA losses determined from birds fed a N-free diet. Results indicated a substantial advantage of YL over the NLL in SID of Met, Cys, His, Leu, Gly, Asp, Glu, Pro, Tyr and the average of total AA for 14-d-old chickens. With the exception of Cys and Tyr, there was no significant difference between these Lupinus species in the SID of AA in 28-d-old birds. The significant age-related differences within species were found only for the seeds of NLL, where the higher SID for Met, His, Ala, Pro, and the averages of total and indispensable AA were noted in birds aged 28 d. The protease increased SID of most AA from L. luteus in older broilers, whereas for L. angustifolius its efficacy was more pronounced in younger birds, giving the SID values similar to those determined at 28 d on an enzyme-unsupplemented diet. In conclusion, the SID coefficients of indispensable AA determined at 14 or 28 days of age for yellow lupin should not be applied to the precise formulation of starter-type feeds containing seeds of NLL.

Processing of alfalfa seeds by convective hot air drying, vacuum drying and germination: Proximate composition, techno-functional, thermal and structural properties evaluation

The effect of convective hot air and vacuum drying alone and combined with germination on alfalfa seeds’ proximate composition, techno-functional, thermal and structural properties was investigated. Corresponding properties of treated alfalfa samples were compared with those of commercially available alfalfa sprouts. Both drying and combined germination and drying treatments resulted in increased carbohydrates (41.99–48.82 %), TDF (10.51–12.51 %) and Mg contents (789.49–2119.24 mg/kg), while the reduction in ash, lipid and Fe content compared to raw alfalfa seeds was observed. Alfalfa seeds subjected to combined germination and drying treatment exhibited higher water and oil binding capacities, as well as emulsions with smaller volume mean droplet diameters compared to the raw and dried samples. Conducted treatments resulted in greater thermal stability of globulins and a slight decrease in crystallinity index, although alfalfa seeds’ structure did not change significantly according to FTIR analysis. Differences in applied drying techniques on alfalfa seeds’ properties were not observed.

Physical and Functional Properties of Raw and Roasted Garden Cress Seeds (Lepidium sativum L.) Flour

Background: Garden cress is one of the traditional medicinal plants packed with nutrients. In India, garden cress seeds are consumed either raw or in processed forms. The different processes employed such as roasting may provide palatability, acceptable colour and texture and raise the content of carbohydrates along with retention of minerals. Methods: The present study was conducted to assess the physical and functional properties of raw and roasted garden cress seeds flour. Raw garden cress seed flour was developed by drying the seeds in oven at 60°C for 45 minutes, followed by grinding and sieving through 60 mesh sieve. Roasted flour was developed by initial roasting of seeds in iron vessel followed by similar procedure as for raw flour. Both flours were stored in air tight containers for further research analysis. Physical properties assessed were thousand seed weight, seed volume, seed density, bulk density, hydration capacity, hydration index, swelling capacity and swelling index. Functional properties included water and oil absorption capacity, gel consistency, gelation capacity and flour solubility. Result: The result for physical properties showed that thousand seed weight, volume, seed density, bulk density, hydration capacity, hydration index, swelling capacity and swelling index of raw garden cress seeds were 1.95 g, 2.6 ml, 0.77, 0.76 g/ml, 7.95, 4.05, 0.82 and 0.32, respectively, whereas, in roasted garden cress seeds, these were 1.81 g, 2.83 ml, 0.64, 0.69 g/ml, 7.21 g/100 g, 3.98, 0.88 ml/100 g and 0.31, respectively. Both raw and roasted garden cress seeds flour were found to have good functional properties. Data on functional properties showed that raw garden cress seed flour had significantly higher water absorption capacity (4.9 g/ml), oil absorption capacity (2.69 g/ml), gelation capacity (7.9%) and flour solubility (21.2%), while roasted seed flour had higher gel consistency (70.33%) than its counterpart. The study concluded thatboth types of flour i.e. raw and roasted garden cress seed flour were having good physical and functional properties implying that these can be incorporated into different food products so as to improve nutritional quality. The high flour solubility of garden cress flour makes it suitable for incorporating in different infant formulas.

Tamarindus indica seed induced tannase production from Aspergillus niger

Introduction and Aim: Tannase an inducible extracellular microbial enzyme is extensively produced by different fermentation techniques and finds wide applications in food, pharmaceutical and textile industries. The present investigation focused on tannase production from Aspergillus niger through submerged (SmF) and solid-substrate fermentation (SSF) using different media. The enzyme was also induced using tamarind seeds. Methods and Materials: Aspergillus niger was grown in various submerged media such as Tannase screening broth (TSB), Czapek Dox broth (CDB), Sabouraud’s Dextrose broth (SDB) and Potato Dextrose broth (PDB). Among solid substrates wheat bran, ground nut cake, coconut cake and tamarind seed powder used individually and in mixed form. Results: In SmF, the highest tannase activity of 713.6 U/ml was found in TSB, followed by CDB (590.6 U/ml), SDB (465.6 U/ml) and PDB (424.8 U/ml). In all media highest activity was on 4th day while in SDB on 6th day of incubation. Tannase production was also carried out in CDB supplemented with 2% processed tamarind seeds to test for its induction, where the highest (936 U/ml) activity was in raw seeds than in processed seeds. SSF in mixed substrates showed highest activity of 1708.6 U/gds followed by 1278.0, 986.5, 826.3 and 723.6 U/gds in tamarind seeds, wheat bran, ground nut cake and coconut cake, respectively. Conclusion: Tannase enzyme is found to be induced by raw tamarind seed supplemented submerged medium than with processed seeds. In SSF with tamarind seed showed the highest tannase activity indicating that the tannic acid present in raw seeds serve to induce Aspergillus niger for increased production of tannase enzyme.

Simultaneous quantification of total flavonoids and phenolic content in raw peanut seeds via NIR spectroscopy coupled with integrated algorithms

Peanuts are nutritionally valuable for both humans and animals due to their high content of flavonoids and phenolic compounds. Herein, we explored the potential of near-infrared (NIR) spectroscopy coupled with efficient variable selection algorithms for quantitative prediction of total flavonoids (TFC) and total phenolics content (TPC) in raw peanut seeds. Spectrophotometrically, the reference results of the extracts for TFC and TPC were analysed and recorded. The integrated application of the synergy interval coupled competitive adaptive reweighted sampling-partial least squares (Si-CARS-PLS) were used for prediction. The model performance appraisal was based on the correlation coefficients of prediction (Rp), root mean square error of prediction (RMSEP), and residual predictive deviation (RPD). The Si-CARS-PLS performed optimally for TFC (Rp = 0.9137, RPD = 2.49) and TPC (Rp = 0.9042, RPD = 2.31), respectively. Moreover, the model (Si-CARS-PLS) was found to have an acceptable fit for the analytes under study since it achieved 0.88 for TFC and 0.86 for TPC based on the external validation. Therefore, these results showed that NIR coupled with Si-CARS-PLS could be used for the quantitative prediction of flavonoids and phenolic contents in raw peanut seeds.

Simulated Gastrointestinal Digestion of Bioprocessed Spelt Seeds: Bioaccessibility and Bioactivity of Phenolics.

The goal of this research was to evaluate the impact of different bioprocessing techniques on improved bioaccessibility of phenolics from spelt seeds. Despite the negative influence of gastrointestinal digestion, fermentation of germinated seeds significantly increased the bioaccessibility of total phenolics and their antioxidant activity compared to digested raw seeds. Enzymatic treated fermented seeds showed the highest relative bioaccessibility of p-coumaric and trans-ferulic acids, while their absolute contents were significantly higher in “germinated + fermented” seeds. Our research suggests that pretreatment of spelt seeds with hydrolytic enzymes improves access of fermenting microorganisms to structural elements, resulting in an increased content of extractable and bound trans-ferulic acid. Significantly higher biostability of phenolics was observed in raw seeds. Some major quality changes in the composition of extracts were observed under simulated in vitro digestion, since antioxidants of the same extract showed a different relative decrease in DPPH• and ABTS•+ scavenging activities compared to the raw seeds or their corresponding undigested counterparts. It is therefore important to increase the content of extractable antioxidants in seeds by bioprocessing, since they are strongly diminished during digestion.

Adsorption of methyl violet dye onto a prepared bio-adsorbent from date seeds: isotherm, kinetics, and thermodynamic studies

Raw date seeds, as prospective natural, broadly obtainable and low-price agricultural waste for adsorbing cationic dyes from aqueous solutions, have been studied. In this work, Iraqi date seeds were prepared and characterised using X-ray diffraction (XRD), scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and Brunauer–Emmett–Teller (BET) surface area analysis before being used as an efficient bio-adsorbent for methyl violet (MV) dye removal. Adsorption tests were conducted with three investigated parameters, namely, time of contact, first adsorbate concentration and adsorbent dose. Compared with the pseudo first-order model (coefficient of determination = 0.9001), the pseudo second-order model was determined to be the best-fitting model with a coefficient of determination (R2) of 0.9917. The equilibrium isotherms for MV were obtained, and their ultimate capacity of adsorption was (59.5 mg g1). Two isotherm models, Langmuir and Freundlich, were studied to fit the equilibrium data. Compared with the Freundlich isotherm model (R2 = 0.8154), the Langmuir model functioned better as an adsorption isotherm with R2 of 0.9837. In addition, the adsorption process was endothermic and spontaneous. The date seeds acted as active adsorbents to remove MV from the aqueous solutions in the model experiments.

Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods.

Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop pan, microwave, and electric frying pan). Roasting sesame seeds changed their oil content according to the roasting method used, with content ranging from 49.83% in control to 59.85% in the roasting by microwave. In oils recovered from raw or roasted seeds, seven fatty acids were obtained through gas chromatography. Changes in the fatty acid profiles occurred in all the treatments, and the total unsaturated fatty acid content was higher than that of saturated fatty acids. The obtained peroxide number of sesame oils was inside the rate of 3.90 meq/kg oil for microwave treatment versus 1.59 meq/kg oil for unroasted. The highest acid value was with the stovetop pan treatment at 3.78 mg/g, followed by the microwave treatment at 3.24 mg/g; the oven treatment gave the lowest value at 1.66 mg/g. The lowest iodine value was observed with the electric frying pan treatment (102.30/100 g oil), and phytosterols were most abundant with the microwave treatment. Moreover, the phenolic and flavonoid contents and antioxidant activity were the highest with the microwave roasting. The FTIR spectrum illustrated slight differences in peaks intensity (1738, 1454, 1151, 710 cm−1) between the roasting methods used. The finding of the current investigation of roasting methods was that the fatty acid profiles were across methods. As is clear from the obtained results, the microwave roasting treatment is the favoured roasting method for the healthiest sesame seed oil contents. Sesame seeds are considered a significant and abundant resource with numerous beneficial nutrients that positively affect human health.

The results of field studies of harvesting technical hemp by various technologies

Technical hemp is cultivated for seeds, fiber and for two-way use, so various technologies are used for harvesting it. In 2019-2021, field studies of hemp harvesting technologies in real conditions of agricultural enterprises in different climatic zones of Russia were carried out, the results of a comparative analysis were presented. It has been established that different types of machines are used for harvesting technical hemp, differing in design and principle of collecting plants. It was revealed that the use of general-purpose harvesting equipment ensures the production of high-quality bast raw materials and seeds, but the technology has its drawbacks. Based on the results of the research, possible ways to increase the efficiency of the hemp harvesting and reduce the costs of subsequent technological operations are proposed.

Pasting and Functional Properties of Monodora Myristica (Gaertn.) Seed Flour as Affected by Thermal Processing

Monodora myristica (Gaertn.) Dunal is a valuable but underused tropical tree of the Annonaceae or custard apple family. Monodora myristica seeds were dehulled, thermally processed by roasting (10, 20, 30min) and boiling (10, 20, 30min), milled into flour and defatted. Raw (control) Monodora myristica seeds were dehulled, milled into flour, and defatted without any thermal processing. The effects of thermal processing on the functional and pasting properties of flour samples were investigated. Thermal processing had no significant (P ≥ 0.05) effect on the water absorption capacity and swelling power of flour samples. Processing had no significant (P ≥ 0.05) effect on the bulk density of Monodora myristica seed flour samples. Flours processed by boiling exhibited significantly higher (P ≤ 0.05) oil absorption capacity and solubility than the roasted samples. Processing (roasting) did not significantly (P ≥ 0.05) affect the emulsion capacity of flour samples. The roasted flour sample (RO30) had significantly higher (P ≤ 0.05) peak, trough, setback, and final viscosity value among processed flours. Roasted samples had a significantly (P ≤ 0.05) higher breakdown viscosity value than the boiled samples. Thermal processing had no significant (P ≥ 0.05) influence on the peak time of Monodora myristica seed flour. Flour samples from boiled seeds would withstand heating and shear stress compared to other processed samples because of their low breakdown viscosity value. On the other hand, flour from roasted seeds had the highest setback viscosity and would withstand breakdown better than others. Boiled and roasted seed flours of Monodora myristica would be useful in the pasta, noodle, and bakery industries.

Green manufacturing of high-value extracts from milk thistle seeds: Parameters that affect the supercritical CO2 extraction process

The aim of this study was to provide insights into parameters that affect the oil extraction from an industrially valuable raw material (milk thistle) using green solvent supercritical CO2. The effect of plant origin, cultivation year, and seeds storage on extraction yield has been explored. Furthermore, the effects of high-pressure unit design and initial plant material amount have been examined. Pressure (200–450 bar) and temperature (40–80 °C) have been tested to improve the recovery of essential fatty acids and phenolic compounds. Moreover, solid residues after the material pretreatment and supercritical CO2 extraction served as the substrates for waste valorization. The characterization of obtained high-value extracts has been carried out by chromatographic (using gas chromatographs combined with mass spectrometer and flame ionization detection) and spectrophotometric assays (for total phenolic and flavonoid compounds as well as a radical scavenging ability). It was shown that the tested supercritical CO2 extraction process parameters determined extraction kinetics and allowed the extract separation from raw milk thistle seeds and waste material (3–32 mass %) rich in linoleic acid (up to 515 mg/g) and total phenolic compounds (up to 30 mg GAE/g).

Feasibility study on raw Simarouba glauca oil as an alternate fuel in a diesel engine and comparative assessment with its esterified oil

In this work, the influence of raw Simarouba glauca Seed Oil (SSO) and its biodiesel (SSOB) is studied in terms of its performance, combustion and emissions of a four-stroke, single-cylinder, direct injection and water-cooled diesel engine. 10 different fuel blends are used such as R10 (10% SSO + 90% diesel), R20, R40, R60, R100 (100% SSO), B10 (10% SSOB + 90% diesel), B20, B40, B60 and B100 (100% SSOB), and they are compared with the diesel. The experiment is carried out at a constant speed of 1800 rpm and a compression ratio of 17.5:1 with four loading conditions of 0, 1.75, 3.5 and 5 kW. The results have shown a slight loss in the performance and inferior combustion on higher blends. At higher loads, Brake Thermal Efficiency (BTE) of SSO and SSOB blends have decreased in the range of 4.11–9.00% and 0.96–7.53%, respectively, while the Brake Specific Energy Consumption (BSEC) of SSO and SSOB blends get increased when compared to the neat diesel. For SSO blends, the Net Heat Release Rate (NHRR) and Cumulative Heat Release Rate (CHRR) are in the range of 15–48% and 1.8–15.8% which is lower than the diesel, respectively. On the other hand, SSOB blends have proved with higher BTE, NHRR and CHRR than the respective SSO blends. NOx emissions of SSO blends are in the range of 9.22–20% which is lower than that of the pure diesel at higher loads. Meanwhile, HC and CO emissions of SSO blends are slightly higher than the pure diesel and SSOB blends, respectively. It is due to the reasons such as reduced viscosity, better atomisation, and enhanced heating value of SSOB blends after the esterification process compared to the SSO blends. From the investigation, it has been concluded that the Compression Ignition (CI) engine could run satisfactorily on raw oil blends without any alterations in the engine. However, the performance and emission levels are inferior to the Bio-Diesel (BD) blends.

Changes in Isoflavone Profile from Soybean Seeds during Cheonggukjang Fermentation Based on High-Resolution UPLC-DAD-QToF/MS: New Succinylated and Phosphorylated Conjugates.

In this study, thirty-eight isoflavone derivatives were comprehensively identified and quantified from the raw, steamed and fermented seeds of four selected soybean cultivars based on UPLC-DAD-QToF/MS results with reference to the previously reported LC-MS library and flavonoid database, and summarized by acylated group including glucosides (Glu), malonyl-glucosides (Mal-Glu), acetyl-glucosides (Ac-Glu), succinyl-glucosides (Suc-Glu) and phosphorylated conjugates (Phos) in addition to aglycones. Among them, Suc-Glu and Phos derivatives were newly generated due to fermentation by B. subtilis AFY-2 (cheonggukjang). In particular, Phos were characterized for the first time in fermented soy products using Bacillus species. From a proposed roadmap on isoflavone-based biotransformation, predominant Mal-Glu (77.5–84.2%, raw) decreased rapidly by decarboxylation and deesterification into Ac-Glu and Glu (3.5–8.1% and 50.0–72.2%) during steaming, respectively. As fermentation continued, the increased Glu were mainly succinylated and phosphorylated as well as gradually hydrolyzed into their corresponding aglycones. Thus, Suc-Glu and Phos (17.3–22.4% and 1.5–5.4%, 36 h) determined depending on cultivar type and incubation time, and can be considered as important biomarkers generated during cheonggukjang fermentation. Additionally, the changes of isoflavone profile can be used as a fundamental report in applied microbial science as well as bioavailability research from fermented soy foods.

Effect of using raw and treated quinoa seeds (Chenopodium quinoa) in the diets on some microbial, physical and chemical properties of broiler carcass

The experiment aimed to study the use of different proportions of raw and treated Chenopodium quinoa seeds by soaking in the diet in order to identify the effect in the physical and chemical traits of meat and the numbers of bacteria in the duodenum of 42 days of age. A 336 sexed broilers (Ross 308) were distributed randomly at one day old, with an average initial weight of 39 g/chick, divided into seven treatments, 48 ​​chicks/treatment, each treatment included three replicates, 16 chicks/replicate (8 males and 8 females). The chicks were fed on the starter diet (1-14) days of age, the grower diet of (15-28) days of age, and finisher diet (29-42) days of age, supplemented with raw quinoa seeds and treated by soaking as the first treatment (T1) was a control treatment without any addition. (T2) added 0.5% raw quinoa seeds, (T3) added 1% raw quinoa seeds, (T4) added 1.5% raw quinoa seeds, (T5) added 0.5% quinoa seeds treated with soaking, (T6) added 1% quinoa seeds treated with soaking, (T7) added 1. 5% quinoa seeds treated with soaking. The results showed a significant (P<0.05) increase in the average numbers of Lactobacillus bacteria in favor of treatments T4, T6, T7. In contrast, there was a significant decrease in the numbers of coliform bacteria in favor of the addition treatments T3, T4, T5, T6, and T7 compared to control treatment. As for the results of the physical traits, it achieved a significant decrease in the percentage of each of the drip loss and the weight lost when dissolve for all addition treatments, and in favor of the T4 treatment the percentage of loss during cooking and a significant increase in the water holding capacity in favor of all the addition treatments compared to the control treatment. As for the chemical properties, it was found that there was a significant increase in the pH values ​​and myoglobin pigment for meat in all the addition treatments compared to the control treatment (T1).

Influence of processing on bioactive compounds, Type-II diabetes related enzyme regulation potential and antiurolithiatic potential of underutilized legume Macrotyloma uniflorum.

The hydro-alcoholic extract of raw and processed Macrotyloma uniflorum seeds, an underutilized food legume was analysed for its bioactive compounds, Type-II diabetes enzyme regulation and antiurolithiatic potential. The study aimed to establish and promote the introduction of these new grains and enlarge the market of novel functional foods. The seed extract had phenolic content of 35.6 and 30.4mg GAE/g dm, for PAIYUR-2 and GPM-6 respectively. Chlorogenic, coumaric, vanillic and ellagic were the major and, sinapic and syringic were limiting phenolic acids. The raw seeds extract exhibited ferric ion reducing potential (1125 and 1236mmol Fe II/mg extract dm), free radical inhibition (EC50, 3.58 and 3.78gdm/g DPPH), hydroxyl ion inhibition (46.71 and 45.44%) and superoxide ion inhibition (36.93 and 33.37%) for PAIYUR-2 and GPM-6 respectively. Further, considerable α-amylase (49.34 & 45.89%) and α-glucosidase (62.72 & 60.33%) inhibition potentials were observed along with antiurolithiatic activity of 48.12 and 46.31% in PAIYUR-2 and GPM-6 respectively. Although, processing had significant (p ≤ 0.05) impact on grain quality but still the significant (p ≤ 0.05) functional properties were retained. This proves the grain utility as a functional food in maintaining human health.

Improving accessibility and bioactivity of raw, germinated and enzymatic-treated spelt (Triticum spelta L.) seed antioxidants by fermentation

Lactic acid, alcoholic, combined and spontaneous fermentation of raw, germinated and enzymatic-treated spelt seeds significantly improved the content of extractable and bound phenolics and considerably increased the extractable:bound ratio, and therefore positively affected the accessibility of the spelt antioxidants. The highest extractable and bound individual phenolic contents and in vitro antioxidant activities of extracts were obtained following fermentation of germinated spelt seeds with Saccharomyces cerevisiae, while for enzymatic-treated seeds, Lactobacillus plantarum (alone or with S. cerevisiae) was the most effective. For extractable phenolics, trans-ferulic acid increased the most in yeast-fermented germinated seeds (2922%); for bound phenolics, cis-ferulic acid showed the greatest relative increase in yeast-fermented raw spelt seeds (466%). Spontaneous fermentation of germinated and enzymatic-treated samples decreased intracellular oxidation most effectively, probably due to apigenin derivatives. Cellular uptake of bound hydroxycinnamic acids was significantly higher than that of extractable hydroxycinnamic acids; however, the latter were more efficient in vivo antioxidants.

ESTIMATION OF THE QUALITY OF BREAD BREADED FROM WHOLE-GRIND FLOUR MIXTURE

This article explores the use of unconventional herbal raw chia seeds. We studied bread made from whole wheat and rye grains with the addition of moistened chia seeds. According to the recipe for making bread, an optimal sample of bread was selected, all indicators of the quality of the dough and finished bread were determined. According to the results of the study, a sample with the addition of 10% chia seeds as an additive to the wheat dough was chosen as the most optimal option. In general, it was found that the consistency of a semifinished product prepared from the optimal variant, in terms of dryness and in general, in terms of rheological properties, does not impair the quality of the finished bread. According to the research data, in the optimal variant, the content of antioxidants is higher than in the control sample. In the raw materials used, the amount of starch is less, and the presence of proteins is greater, based on this, the total starch content decreases, this helps to slow down the hardening of bread, which is proved by the research results.

Moringa oleifera Seeds Characterization and Potential Uses as Food.

Despite the fact Moringa oleifera (MO)-based foods present a very good and nutritionally well-balanced composition, they face some issues related to seed bitterness, which is the most challenging barrier to consumer acceptance. Different processing methods were tested to produce MO toasted seeds, MO-based beverage, and yoghurt-like products which were chemically and rheologically analyzed. The protein content ranged from 3.68% in the beverage, to 14.73% in the yoghurt and 40.21% in MO toasted seeds. A totally debittered beverage could not be accomplished, but the MO yoghurt-like showed a very nice flavor. Nutrition claims for minerals in toasted seeds could be considered for magnesium, phosphorus, iron, copper, zinc, and manganese, which confirms the M. oleifera seed richness in several minerals. The MO beverage presented less extended shear-thinning behavior (17.4 Pa·s) than commercial vegetable beverages and two pulse-based beverages developed in a previous study. The MO yoghurt-like product showed a gel structure similar to the dairy yoghurt, making it a promising new plant-based alternative. Further work must be performed in the future to debitter more efficiently the raw seeds to achieve a more pleasant MO-based beverage. The developed MO seed-based products may settle another font of high protein plant-based food.

Roasting's Effects on Proximate and Amino Acid Content of Maize

The main objective of this research is to compare the amino acid and proximate compositions of raw and roasted maize samples. Complete randomized experimental design with triplicates replications was applied. From the analysis, we were able to obtain the following values: total carbohydrates (78.28-79.85 percent), crude protein (7.32-7.05 percent), crude fat (2.70-2.20 percent), crude fiber (2.40-2.10 percent) and ash (2.10-2.50 percent) for both raw and roasted maize seeds. Prolonged exposure to the heat from roasting altered the amino acid content as obtained from the result. The concentration of amino acids in the seeds was reduced by the heat effect. The highest concentration of leucine was contained in seeds, with a value of 1.30 g/16 g N and 0.95 g/16 g N in the case of the raw and roasted seeds, respectively. Lysine and tryptophan concentrations were low, but they contain equal quantities of amino acids containing sulphur, which are methionine and cystine.