Reduction Of Phytic Acid Research Articles

Flaking of millets and its impact on bioactivity, pasting, digestibility, structural and thermal properties

Five different millets (foxtail, little, barnyard, kodo and browntop) with and without sprouting were subjected to flaking. Phytic acid and phenolic content tends to decrease significantly, whereas antioxidant activity increased up to 77.32% on flaking of millets. A significant decrease in peak and final viscosity was observed in millet flakes. A-type diffraction pattern was predominant for unsprouted millets whereas the flaked millets showed V-type crystallinity. The protein digestibility significantly increased up to 37.77% in flakes made from sprouted millets. The mineral bioavailability upon flaking of millets increased, especially Ca (88.22% for little), Fe (43.04% for barnyard) and Zn (61.77% for kodo), which is attributed to the reduction in phytic acid. Flaking, however, led to an increase in rapidly and slowly digestible starch with a corresponding decrease in resistant starch. Among the unsprouted and sprouted millet flakes, foxtail received the highest sensory scores for overall acceptability.

Minimizing anti-nutritional factors in wet protein extraction from Swedish faba beans through the application of response surface methodology

Faba beans, rich in protein and ideal for Swedish cultivation, are limited in food industry use due to anti-nutritional factors (ANFs) that hinder nutrient absorption. An extraction method was developed in our study to mitigate ANFs in faba beans, using aqueous alkaline methods and isoelectric precipitation with differential salt concentration. This method yielded 15.8 g of protein per 100 g of flour, with a protein concentration exceeding 83% of the total extract. It reduced ANFs like phytic acid (28.0%), lectins (87.5%), vicine (98.5%), and convicine (99.7%). Extraction conditions were optimized using response surface methodology, identifying pH 6, 2 h, and 20 °C as the most effective parameters, achieving an 86% reduction in phytic acid, closely matched the model's predictions (R2 = 0.945). This method effectively reduced ANFs, offering a sustainable approach for producing proteins suitable for diverse food products, including plant-based alternatives.

Particle size reduction influences starch and protein functionality, and nutritional quality of stone milled whole wheat flour from hard red spring wheat

Flour particle size (PS) distribution plays a crucial role in determining the functional properties of starch, protein, and influences the nutritional properties, which ultimately is reflected in the end-product quality. For stone-milled whole wheat flour (WWF) bakers often prefer finer PS for improved color and texture, despite this can sometimes negatively affect other quality aspects. Therefore, understanding the contribution of PS reduction on the functional properties of stone-milled WWF is crucial. This study investigated Hard Red Spring (HRS) WWF of which the mean PS was reduced from 151 μm to 117 μm, the possible finest PS by a “Kombi mill type A 500 MSM” stone mill. PS reduction increased starch damage from 6.58% to 6.71%. Also, the amylose content reduced from 31.7% to 29.4%. However, an increase in syneresis, solubility, oil-holding capacity, and peak viscosity was observed. Glutopeak and wet gluten showed an increased gluten strength. Glutenin/gliadin, polymeric/monomeric protein ratios, and percentage of unextractable polymeric protein were increased by 2.10%, 4.11%, and 4.55%, respectively, indicating increased availability of proteins with relatively larger molecular sizes by PS reduction. The relative proportion of glutenin and gliadin subgroups were also changed. Dietary fiber and resistant starch contents were found to be lower. However, the reduction in phytic acid and FODMAPs is considered beneficial. PS reduction ultimately improved bread loaf volume and crumb structure. Overall, PS reduction of WWF by stone-milling brought positive changes to several functional properties of protein and starch and positively improved the dough rheology and end-product quality.

Pre-treatments of <i>Mirasolia diversifolia</i> using <i>Lactobacillus bulgaricus</i> at different dosages and fermentation times: Phytic acid concentration, enzyme activity, and fermentation characteristics

The present study aimed to determine the optimal dosage and fermentation time of Mirasolia diversifolia (leaves and stems) using Lactobacillus bulgaricus bacteria by observing the reduction in phytic acid, the activity of enzymes, pH of fermentation, number of bacterial colonies, and tannin concentration. An experiment was conducted using a completely randomized design (CRD) and 2×3 factorial design with three replications. The treatment factors were Factor A (L. bulgaricus dosages): A1 = 2% (g/v), A2 = 3% (g/v); and Factor B (fermentation times): B1 = 1 d, B2 = 3 d, B3 = 5 d. The dosage of L. bulgaricus and fermentation time had an interaction on phytic acid and its degradation, enzyme activities, pH fermentation, and the number of bacterial colonies. Tannin concentration was not affected. Mirasolia diversifolia fermented with 3% of L. bulgaricus for 5 d resulted in the lowest phytic acid content. Future research requires evaluating in vitro and in vivo dietary formulations for cattle using M. diversifolia fermented with L. bulgaricus.

Impact of cold plasma on pearl and barnyard millets' microbial quality, antioxidant status, and nutritional composition

In the quest for sustainable and innovative food processing technologies, cold plasma treatment has emerged as a promising approach with the potential to enhance grains' nutritional and functional properties. This study investigates the impact of cold plasma treatment on two millet varieties, namely pearl millet (Pennisetum glaucum) and barnyard millet (Echinochloa spp.). This study analyzed the effect of Cold plasma on the proximate composition, vitamin content, physiochemical property, anti-nutrient factor, bioactive compounds, antioxidant activity and microbial count of millets. Pearl millet (RP) and Barnyard millet (RB) (native), cold plasma treated Pearl (CP) and Barnyard (CB) (2 kV, 5 min) were characterized. A noticeable change was found in fat, vitamin B-complex content and antioxidant activity. Furthermore, the microbial count analysis revealed that cold plasma treatment induced substantial reductions in bacterial and yeast populations, underscoring the technology's effectiveness in enhancing the safety and extending the shelf-life of millet grains. Treatments of samples led to a reduction of phytic acid and tannin. In pearl millet, tannin content decreased by 18%, and phytic acid content was reduced by 57%. In barnyard millet, there was a substantial (24%) reduction in tannin content and a 61% decrease in phytic acid. Total Flavonoid content (TFC) and Total Phenolic content (TPC) also decreased after treatment. But this treatment led to an increase in fat content by 43% and 87% in CP and CB, respectively. These alterations offer new insights into the potential of cold plasma treatment as a means to enhance the nutritional quality and safety of millets. The results of this study contribute to the growing body of knowledge on innovative food processing techniques for improving the nutritional value of grains.

Nutritive and Phytate Contents of Raw and Fermented African Oil Bean Seeds

Studies have shown that consumption of plant foods that contain high amount of phytate (phytic acid) is associated with decrease in nutrient absorption, mineral deficiency and low sperm count. Producing natural phytase without any health or environmental challenge targeted the main focus of many researchers. This study was undertaken to evaluate the nutritive and phytate contents of raw and fermented African Oil bean seeds (Pentaclethra macrophylla). Prepared raw and fermented Oil bean seeds were randomly purchased from various markets in Awka metropolis, Anambra State, Nigeria, and their nutritive and phytic acid contents were determined using gravimetric and instrumentation techniques. The fermented PM seeds were screened for phytase-producing bacteria using standard plate technique. The data generated from the study were analyzed statistically using one way Analysis of Variance (ANOVA) and Student’s “t” test. The study revealed significant (P < 0.05) reduction in carbohydrate content (23.82±0.14, 2.12±0.01) non-significant (P > 0.05) reduction in ash (0.54±0.01, 0.17±0.00) and fiber contents (4.88±0.07, 1.33±0.01) increase in moisture (30.40±0.03, 42.13±0.11) and protein contents (17.84±0.21, 22.97±0.11) and significant (P < 0.05) reduction in phytic acid (26.48±0.14, 0.02±0.00) during fermentation. Therefore, this study has shown that seeds of Oil bean contain vital nutrients, and phytate, which decreased during fermentation.

The Effects of Fluidized Bed Drying, Soaking, and Microwaving on the Phytic Acid Content, Protein Structure, and Digestibility of Dehulled Faba Beans

Different pre-treatments of pulses affect the content of antinutritional factors and protein digestibility. This study addresses the challenge of removing phytic acid, which is one of the major anti-nutritional factors present in faba beans. From this study, fluidized bed drying at 120 °C and 140 °C removed 8–22% of the phytic acid present. Phytic acid is thermally stable, and drying did not lead to a large reduction in concentration. Greater drying temperatures and drying times had little effect on the removal of phytic acid. Soaking the dehulled faba beans in 0.1% citric acid for 12 h at 37 °C removed 51 ± 11% of the phytic acid. After soaking for 12 h, microwaving the faba beans for two minutes removed over 70% of the phytic acid, including soaking in water or soaking in 0.1% citric acid solution. The mechanism for phytic acid reduction after microwaving appears to be linked with changes in the cotyledon cellular structure of the faba bean, as demonstrated using scanning electron microscopy. The protein secondary structure in the faba bean was modified after microwaving. The in vitro protein digestibility of dehulled faba beans used in this study increased by 15.7% compared with the fresh faba beans of 75.5 ± 0.5%. The in vitro digestibility of dehulled faba beans increased to 88.3 ± 0.6% after two minutes of microwaving, so both dehulling and microwaving improved the digestibility of the faba bean proteins.

Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics

Thirty strains of lactic acid bacteria (LAB) and Saccharomyces cerevisiae E8.9 (wild type) were used to formulate fifteen combinations of starters by mixing two or three LAB with the yeast (ratio LAB: yeast, 10: 1). Such combinations were used to prepare rye sourdough and their performance in term of acidification and biochemical characteristics during fermentation at two temperatures (30 and 37 °C) and duration (4 and 8 h) were screened. The best thirteen sourdough formulations were selected and used for rye crispbread making. The analysis of acrylamide concentration demonstrated that 11 out 13 formulations resulted in significant decreases of concentration compared to the baker's yeast (control), with reductions up to 79.6 %. The rye sourdough crispbreads showed also higher amount of volatile organic compounds (VOCs) compared to the baker's yeast control. Two rye sourdough crispbreads, selected to represent the opposite extremes within the thirteen formulations in term of VOC profiles and fermentation performances, demonstrated better sensory and nutritional features, such as phytic acid reduction (up to 47.3 %), and enhanced total free amino acid compared to the control. These evidences suggest the potential of tailored sourdough fermentations as alternative and suitable biotechnological strategy for lowering acrylamide levels in rye crispbread.

The effect of gamma irradiation treatment on quinoa flour: Quantification of saponin, phytic acid, antioxidant activity, and oxidative properties

Quinoa (Chenopodium quinoa Willd) has been considered a good source of nutrients and natural antioxidants, including phenolic compounds. However, the presence of anti-nutrient compounds in the quinoa, including saponin and phytic acid, has limited its consumption. The current study aimed to determine the effects of different doses of gamma irradiation (0.5, 1, 2.5, 5, 7.5, and 10 kGy) on saponin, phytic acid, total phenolic compounds, and antioxidant activity (DPPH and FRAP) of quinoa flour. Then, the oxidation parameters, including Free Fatty acid, peroxide value, and TBARs, were investigated. Also, the foaming capacity and foaming stability of irradiated samples were studied. Results indicated the significant impact of gamma irradiation on the reduction of saponin (about 77% at 10 kGy) and phytic acid (about 36% at 10 kGy) up to 10 kGy. Increasing the irradiation dose from 0.5 to 10 kGy decreased the TPC, TFC, DPPH, and FRAP values. While at a dose of 2.5 kGy irradiation, a slight increase in all parameters was observed. Also, the peroxide value and T-BARS increased by increasing the irradiation dose, while the free fatty acid decreased. The foaming capacity (FC) of the quinoa flour was significantly (p < 0.05) increased up to 5 kGy, and the decrease trend was shown up to 10 kGy irradiation. The present study suggested that the gamma irradiation process at a dose of 2.5 kGy could reduce saponin and phytic acid without significantly damaging the antioxidant compounds.

Vacuum impregnation assisted simultaneous micronutrients fortification and phytic acid reduction in lentils

A vacuum impregnation (VI) assisted simultaneous micronutrient fortification and phytic acid (PA) reduction strategy is developed to enhance micronutrient content and its bioavailability in the lentils matrix by reducing PA-to-mineral molar ratio. Lentils dipped in micronutrient solution (iron and zinc) were VI for 3 h, i.e., subjecting at 50 mbar vacuum pressure for 5 min, followed by atmospheric relaxation for 3 and 9 min (V3 and V9), respectively. The V9 resulted in an enhanced water diffusion rate with higher migration of micronutrients (two-fold) compared to the atmospheric soaking. With fast water diffusion to cotyledons and subsequent leaching of PA, vacuum impregnation offers significantly higher PA reduction than atmospheric soaking without impacting the major quality characteristics. The developed process was able to reduce the PA-to-mineral molar ratio of iron and zinc from 4.85 to 12.59 to 0.26 and 0.10, respectively.

The Comparative Effect of Lactic Acid Fermentation and Germination on the Levels of Neurotoxin, Anti-Nutrients, and Nutritional Attributes of Sweet Blue Pea (Lathyrus sativus L.).

Grass pea (Lathyrus sativus L.), an indigenous legume of the subcontinental region, is a promising source of protein and other nutrients of health significance. Contrarily, a high amount of β-N-oxalyl-l-α,β-diaminopropionic acid (β-ODAP) and other anti-nutrients limits its wider acceptability as healthier substitute to protein of animal and plant origin. This study was aimed at investigating the effect of different processing techniques, viz. soaking, boiling, germination, and fermentation, to improve the nutrient-delivering potential of grass pea lentil and to mitigate its anti-nutrient and toxicant burden. The results presented the significant (p < 0.05) effect of germination on increasing the protein and fiber content of L. sativus from 22.6 to 30.7% and 15.1 to 19.4%, respectively. Likewise, germination reduced the total carbohydrate content of the grass pea from 59.1 to 46%. The highest rate of reduction in phytic acid (91%) and β-ODAP (37%) were observed in germinated grass pea powder, whereas fermentation anticipated an 89% reduction in tannin content. The lactic acid fermentation of grass pea increased the concentration of calcium, iron, and zinc from 4020 to 5100 mg/100 g, 3.97 to 4.35 mg/100 g, and 3.52 to 4.97 mg/100 g, respectively. The results suggest that fermentation and germination significantly (p < 0.05) improve the concentration of essential amino acids including threonine, leucine, histidine, tryptophan, and lysine in L. sativus powder. This study proposes lactic acid fermentation and germination as safer techniques to improve the nutrient-delivering potential of L. sativus and suggests processed powders of the legume as a cost-effective alternative to existing plant proteins.

A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties

AbstractMillets represent a group of at least 13 highly nutritious, climate‐resilient grain species. Currently being considered as potential replacement to conventional staple food crops, there occurs an urgent necessity for their value addition through processing. Parboiling, heat‐moisture treatment, dry heat processes, and extrusion are the prominent hydrothermal processes for grains. In this article, process principles and research reported on hydrothermally processed millets have been exhaustively reviewed to enable the future positioning of millets in the food industry. Each hydrothermal process is unique and exerts a specific effect on millet properties. Efficiency in the reduction of inherent antinutrient compounds, namely tannins, phytic acid, phenols, and trypsin inhibitors is a key consideration in process designing. Intercomponent interactions in processed millets, namely compound entrapment, Maillard browning, starch–lipid complex, disulfide crosslinking in proteins, protein–lipid complex, tannin–protein complex, and others crucially control the product quality. Processed millet grains and products are established as functional foods, based on biochemical and in vivo studies. The review also identified major gaps in research. With distinct morphological, compositional, and functional differences, each millet variety can be individually dealt for setting process parameters. Being rich in lipid and antioxidant compounds, possibilities for rancidity control need to be examined for stored millet flours. Flours have been mostly used for partial replacement of base flour in developed products. The possibility of using hydrothermally modified millet flours in single flour products can be explored.

How superheated steam treatment modifies the physicochemical, functional, nutritional, and anti-nutritional attributes: A case study on guar bean flour

Guar seed flour (GSF) is a nutritionally rich ingredient that is widely available, but antinutritional factors limit its commercial use. Considering this limitation, the present study investigated the effect of superheated steam (SHS) treatment (120–150 °C, 5–15 min) on the nutritional properties, bioactive compounds, anti-nutritional factors, thermo-pasting and structural characteristics, and in-vitro digestibility of GSF. The SHS treatment influenced the carbohydrate, protein, and fat content and improved the functional properties of GSF. Similarly, an increment in total phenolic content, antioxidant activity, and a decline in total flavonoid content was observed. The maximum reduction of tannin, phytic acid, and saponin was observed in GSF samples treated at 150 °C – 15 min. The diffractogram pattern showed a decrease in crystallinity with increasing SHS temperature and duration, trypsin inhibitor activity was reduced, while the in-vitro digestibility increased. Apart from this, the SHS treatment also influenced the thermo-pasting properties of GSF, which might be due to the intermolecular interactions, cross-linking, and starch-lipid interactions. Industrial relevanceThe SHS treatment provides high energy efficiency and has the potential to be commercialized on an industrial scale in the food industry, despite its popularity in the non-food sector. The findings indicate that SHS treatment under optimal conditions improved GSF's physicochemical, functional, and digestibility properties. Furthermore, the SHS treatment was very effective at reducing anti-nutritional factors. The product developed from SHS-treated GSF has the potential to be a viable alternative for food formulations and will have a positive impact on human health.

Fermented quinoa flour: Implications of fungal solid-state bioprocessing and drying on nutritional and antioxidant properties

Quinoa (Chenopodium quinoa Willd) is a pseudocereal rich in protein and excellent source of vitamins, antioxidants, and minerals. Developing new quinoa-based products would be a strategy to extend its consumption. The aim of this study is to evaluate the impact of solid-state fermentation with Pleurotus ostreatus and drying (hot-air at 50, 60 and 70 °C and lyophilization) on the nutritional and functional properties of fermented white and black quinoa flours. Changes in proximal composition revealed that white variety was more suitable for solid-state fermentation (SSF), according to the higher biomass production, higher increase of protein (2.11%) and insoluble fiber (7.82%) content. SSF was highly effective in phytic acid reduction (90%) regardless the variety. However, after fermentation, quinoa seeds presented reduced total phenolic content (TPC) and antioxidant capacity, especially on black variety. Nonetheless, hot-air drying improved the antioxidant properties (increased TPC and antioxidant capacity) and promoted changes in the phenolic profile. These changes were characterized by a release of gallic acid together with a notable reduction of vanillic, caffeic and ferulic acids, quercetin-3-glucoside and/or quercetin. A notable increase of the angiotensin converting enzyme-I inhibitory activity was found on the fermented flours mainly due to SSF.

Evaluation of a low-resource soy protein production method and its products.

One key approach to achieve zero hunger in Sub-Saharan Africa (SSA) is to develop sustainable, affordable, and green technologies to process nutritious food products from locally available sources. Soybeans are an inexpensive source of high-quality protein that may help reduce undernutrition, but it is underutilized for human consumption. This research evaluated the feasibility of a low-cost method developed initially at the United States Department of Agriculture to produce soy protein concentrate (SPC) from mechanically pressed soy cake and thus create a more valuable ingredient to improve protein intake in SSA. The method was initially tested in the bench scale to assess process parameters. Raw ingredients comprised defatted soy flour (DSF), defatted toasted soy flour (DTSF), low-fat soy flour 1 (LFSF1; 8% oil), and LFSF2 (13% oil). Flours were mixed with water (1:10 w/v) at two temperatures (22 or 60°C) for two durations (30 or 60 min). After centrifugation, supernatants were decanted, and pellets were dried at 60°C for 2.5 h. Larger batches (350 g) of LFSF1 were used to examine the scalability of this method. At this level, protein, oil, crude fiber, ash, and phytic acid contents were measured. Thiobarbituric acid reactive substances (TBARS), hexanal concentration and peroxide value were measured in SPC and oil to evaluate oxidative status. Amino acid profiles, in vitro protein digestibility, and protein digestibility corrected amino acid score (PDCAAS) were determined to assess protein quality. Bench scale results showed accumulation of protein (1.5-fold higher) and reduction of oxidative markers and phytic acid to almost half their initial values. Similarly, the large-scale production trials showed high batch-to-batch replicability and 1.3-fold protein increase from initial material (48%). The SPC also showed reductions in peroxide value (53%), TBARS (75%), and hexanal (32%) from the starting material. SPC's in vitro protein digestibility was higher than the starting material. The proposed low-resource method results in an SPC with improved nutritional quality, higher oxidative stability, and lower antinutrient content, which enhances its use in food-to-food fortification for human consumption and is thus amenable to address protein quantity and quality gaps among vulnerable populations in SSA.

Zinc and iron foliar feeding on different lathyrus varieties influencing the biofortification, bio-availability and productivity

Globally two billion population is under micronutrient malnutrition due to poor quality food intake. Foliar fertilization of micronutrients is a deliberate attempt to increase its concentration in edible portion of crop and to enhance consumer diet with targeted elements. A two-year field experiment was designed to validate whether foliar application is effective for biofortification of iron (Fe) and Zinc (Zn) in lathyrus and its bioavailability as well. The experiment was carried out following split plot design taking three lathyrus varieties in main plot (V1: Nirmal, V2: Prateek, and V3: Ratan) and four foliar sprays at pre-flowering and pod development stages in sub plot (F1: Control, F2: 0.5% FeSO4, F3: 0.5% ZnSO4, and F4: 0.5% FeSO4 + 0.5% ZnSO4) with three replications. Zn (highest 3.73 ppm vs. 3.51 ppm in control), Fe (highest 6.68 ppm vs. 6.34 ppm in control) and protein concentration of lathyrus grain consistently increased with foliar fertilization of micronutrients either alone or in combination for all three varieties. F4 treated lathyrus had 21% reduction of phytic acid (PA) concentration, the main inhibitor of mineral absorption in human. With decreased PA concentration PA:Zn and PA:Fe molar ratio were reduced significantly. A maximum of 13% yield increase was also noticed with foliar fertilization as compare to control and the trend can be explained as F4 (13%) > F3 (12%) > F2 (10%).

Reducing Antinutritional Hydrogen Cyanide, Phytic Acid, and Trypsin Inhibitor in Rambling Vetch, Culban (Vicia peregrina)

This paper aims to improve the nutritional value of culban (Vicia peregrina) by reducing the three antinutritional phytic acid, hydrogen cyanide, and trypsin inhibitor by the various process as soaking, cooking, roasting, and germination for improving its nutritional value and which process is much effective for this purpose. Result revealed that the overall effects of treatment in cyanogen reduction by mg/kg at significance (P< 0.05) comes in this rank, germination for 5 and 7 days (94-100%) > roasting for 15 and 30 minutes, cooking for 40 minutes (60%) > cooking for 20 minutes (40%) > soaking for 12 hours (24%)> soaking for 8 hours (8%). The overall effect of different process in the reduction of phytic acid mg/g at significance (P< 0.05) comes in this rank, Roasting 15 minute (92%)> Roasting 30 minute (75%) Germination 7 days >(54%)> Germination 5 days (53%)> Cooking 20 minute (39%)> Cooking 40 minute (36%)> Soaking 12 hour (17%)> Soaking 8 hour (8.5%). And the rank of all treatments in reducing trypsin inhibitor TUI/mg at significance (P< 0.05) comes in this order, Cooking 40 minute (65%)> Germination 7 days(49%)> Germination 5 days(47%)> Roasting 30 minute (42%) >Soaking 12 hours (33%)> Soaking 8 hours (30%)> Cooking for 20 minutes (28%)> Roasting for 15 minutes (27%).

Impact of cold plasma treatment on nutritional, antinutritional, functional, thermal, rheological, and structural properties of pearl millet flour

AbstractThis study was planned to investigate the effect of atmospheric cold plasma (CP) treatment at different power levels (20–30 kV) for 10–20 min on physicochemical, technofunctional, and intermolecular changes of pearl millet flour (PMF). It was observed that exposure to plasma significantly modified the sample's proximate, antinutritional, functional, thermal, rheological, and morphological properties. A concomitant (p &lt; 0.05) decreases in antinutritional factors (tannin and phytic acid) was noticed in CP‐treated PMF compared to the control sample. Maximum reduction in tannin and phytic acid was observed at 30 kV for 20 min‐treated PMF. However, scanning electron microscopy revealed significant changes in flour starch granular structure, while decreases in relative crystallinity were also observed in CP‐treated samples from 23.45% to 19.31%. In addition, an increase in water absorption capacity (1.32–1.62 g/g), oil absorption capacity (1.11–1.31 g/g), emulsifying capacity (EC; 86.58%–91.25%) and foaming capacity (FC; 10.67–12.84%), as well as a decrease in pH (7.83–6.97) were found at 30 kV for 20 min. Apart from this, high intensity CP‐treated samples showed shear thinning behavior. At the same time, the power–law model was more appropriate for determine the flow behavior index (n) and consistency coefficient (k). On the other hand, CP‐treated samples exhibit higher storage modulus values (G′), indicating an elastic response. Based on the observations, the 30 kV‐20 min‐treated sample could be used for product formulation, contains lower antinutritional factors and retaining the nutritional components and functional properties.Practical applicationsThis work has identified that exposure to cold plasma improved the physicochemical, rheological, thermal, and functional properties of pearl millet flour with considerably reducing its antinutritional content, which can be helpful for various food industries. This possibly will encourage its application in the development of various food products, (like cookies, biscuits, bread, beverages, etc.) chiefly as a functional food ingredient.

Enhancement of bioactives, functional and nutraceutical attributes of banana peels and de-oiled groundnut cake through submerged fermentation employing Calocybe indica

In the current study, agro-industrial waste (banana peels and de-oiled groundnut cake) was valorised through submerged fermentation employing Calocybe indica. The fermented agro-waste revealed an increase in Ergosta-compounds, (3.57%), which include Ergosta-5,7,9(11),22-tetraen-3-ol,(3.beta.,22E)- (1.87%), Ergosta-5,7,22-trien-3-ol,(3.beta.,22e)- (1.24%) and Ergosta-7,22-dien-3-ol,(3.beta.,5.alpha.,22E)- (0.46%). A reduction of phytic acid (26.25–6.84 mg/100g), oxalate (81.82–18.69 mg/100g), water holding capacity (34.29–30.97 ml/g), least gelation concentration (18–12.5%), bulk density (6.82–2.28 g/ml) and swelling volume (9.5–6.1 ml/g) with an increase in β-glucan (8–24.57%), dispersibility (78.27–92.92%), oil holding capacity (0.59–1.73 ml/g), valine (ten-fold) and threonine (four-fold) seen in the fermented product makes it suitable for the food industry. GC-MS analysis confirmed the enriched levels of bioactive compounds namely, (S)-(−)-Perillyl alcohol, α.-Longipinene, isozonarol, widdrol, hydroxy valerenic acid, reynosin, β-Eudesmol, lupenone, etc. in fermented agro-waste mixture. The valorised agro-waste-mycelia mixture can be used as a potential nutraceutically enriched health supplement in the food and pharma industries.

Exploiting Underutilised crops

Exploiting Underutilised crops