Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus (L.) Urban) flour for food systems

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low-fat patties

Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low-fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red-coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low-fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p < .05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16% to 1.99%), and carbohydrates (2.14% to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%-10%), with values ranging from 76.39% to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties.

Hydrogen Fertilization with Hydrogen Nanobubble Water Improves Yield and Quality of Cherry Tomatoes Compared to the Conventional Fertilizers

Although hydrogen gas (H2)-treated soil improves crop biomass, this approach appears difficult for field application due to the flammability of H2 gas. In this report, we investigated whether and how H2 applied in hydrogen nanobubble water (HNW) improves the yield and quality of cherry tomato (Lycopersicon esculentum var. cerasiforme) with and without fertilizers. Two-year-long field trials showed that compared to corresponding controls, HNW without and with fertilizers improved the cherry tomato yield per plant by 39.7% and 26.5% in 2021 (Shanghai), respectively, and by 39.4% and 28.2% in 2023 (Nanjing), respectively. Compared to surface water (SW), HNW increased the soil available nitrogen (N), phosphorus (P), and potassium (K) consumption regardless of fertilizer application, which may be attributed to the increased NPK transport-related genes in roots (LeAMT2, LePT2, LePT5, and SlHKT1,1). Furthermore, HNW-irrigated cherry tomatoes displayed a higher sugar-acid ratio (8.6%) and lycopene content (22.3%) than SW-irrigated plants without fertilizers. Importantly, the beneficial effects of HNW without fertilizers on the yield per plant (9.1%), sugar-acid ratio (31.1%), and volatiles (20.0%) and lycopene contents (54.3%) were stronger than those achieved using fertilizers alone. In short, this study clearly indicated that HNW-supplied H2 not only exhibited a fertilization effect on enhancing the tomato yield, but also improved the fruit's quality with a lower carbon footprint.

Comparative Analysis of the Physicochemical Properties and Metabolites of Farinose and Crisp Lotus Roots (Nelumbo nucifera Gaertn.) with Different Geographical Origins

Lotus roots are widely consumed vegetables because of their great taste and abundant nutrients, but their quality varies with the environments and cultivar. This study systematically compared farinose (Elian No. 5) and crisp (Elian No. 6) lotus root cultivars from three geographical origins. Pasting and texture characteristics verified that Elian No. 5 possessed lower hardness and lower ability to withstand shear stress and heating during cooking compared with Elian No. 6. Untargeted metabolite profiling was first performed using ultrahigh-performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) combined with a Zeno trap. In total, 188 metabolites were identified based on the matching chemistry database. Multivariate analysis demonstrated that lotus roots from different cultivars and origins could be adequately distinguished. Sixty-one differential metabolites were identified among three Elian No. 5 samples, and 28 were identified among three Elian No. 6 samples. Isoscopoletin, scopoletin, and paprazine were the most differential metabolites between Elian No. 5 and Elian No. 6. These results can inform future research on the discrimination and utilization of lotus roots.

Study on structural characteristics and physicochemical properties of starches extracted from three varieties of kudzu root (Pueraria lobata starch)

Kudzu root (Pueraria lobata) is well known for its traditional use as a medicinal food homologous plant in China. Three varieties of kudzu roots, such as Gange-1, Gange-2, and Gange-6, are commonly used. Nowadays, kudzu starch (KS) is commercially available as satiating foods or product ingredients. Differentiation and selection of the variety are important components of quality control for KS-based products. Thus, the present work was aimed at comparing the physicochemical properties, such as thermodynamic properties, pasting properties, solubility, swelling, as well as the structural characteristics of the starches extracted from the three varieties of kudzu roots. The results show that KS-6 has a higher content of functional ingredients thus can be used as an ideal functional starch. However, KS-6 has a higher amylopectin:amylose ratio of 4.65, resulting in a better solubility, higher transition temperature, and higher gelatinization enthalpy. KS-2 showed lower transition temperature and gelatinization enthalpy, as well as higher peak viscosity, through viscosity, and final viscosity. KS-1 could result in a soft texture after pasting. The appropriate variety of KS should be differentiated and selected according to application scenarios. This study provided valuable insights into the potential use of different KS in the food and nonfood industries. PRACTICAL APPLICATION: 1. KS-1 was found to be suitable for use as a food supplement. 2. KS-6 has the highest nutritional value. 3. They can be used as a substitute for other similar starches.

Characterization and identification of inulin from Pachyrhizus erosus and evaluation of its antioxidant and in-vitro prebiotic efficacy

Inulin is the polysaccharide obtained from different plant sources i.e. Wheat, Chicory, Jerusalem artichoke and Dahlia. In this study, Jicama (Pachyrhizus erosus) is used to isolate inulin using the microwave heating. The 1H NMR study reveals the presence of fructose and glucose unit which is the backbone of inulin. Further FT-IR and Raman confirmed the functional groups present in inulin. The UV-Vis spectroscopy analysis depicts the purity of the isolated inulin. The shape and size of the extracted inulin was determined from scanning electron microscopy and dynamic light scattering appeared as flat-flakes and 135 nm respectively. X-ray diffractogram showed semi-crystalline nature suggesting the stability of the extracted inulin. The isolated inulin has phenolic and flavonoid content of 8.1804 ± 6.26 mg gallic acid equivalent/g and 14.387 ± 4.192 mg rutin equivalent/g of dried polysaccharide respectively. The inhibition percentage of DPPH and FRAP of isolated inulin were found to be 75.74 ± 4.5% and 0.11 ± 0.007 respectively. The isolated inulin promotes the growth of probiotics like Enterococcus faecium (MZ540315) and Lactiplantibacillus plantarum (MZ540317). All the analysis suggest the isolated inulin has good prebiotic potential as the commercially available one. The current study proposes that isolated inulin can be used as a prebiotic in the future.

Graphical abstract

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-022-05619-6.

Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable

In order to contribute to the reduction of nutritional deficiencies in Morocco, this study was undertaken to develop a healthier tortilla with higher iron and protein, while maintaining adequate technological and sensory qualities. Composite durum wheat flour enriched with 20, 25, 30, and 35% chickpea flour was assessed for nutritional, functional, and technological properties. Then, we selected two composite blends of 75:25 and 70:30 of durum wheat and chickpea flours for making tortillas to study nutritional, technological, and sensorial qualities. In addition, we studied the effects of making and cooking process and storage time. Kruskal-Wallis and Mann-Whitney tests were used for data analysis, and GraphPad Prism was used to create graphs. The results showed that composite tortilla had significantly higher nutritional value than durum wheat tortilla, and the best ratio was 30% chickpea flour. At this ratio, the results showed the best cooking time and the best yellowness, but tortilla fluffiness and puffiness decreased. Tortilla processing significantly increased protein at 30% chickpea flour, while minerals except sodium, weight, and diameter decreased. Adding 30% chickpea flour to durum wheat tortilla improved flavor. Then, storage decreased the weight resulting in decreased flexibility, and sanitary quality was lost early for 30% chickpea flour. In conclusion, adding 30% chickpea flour to durum wheat flour results in a healthier and tastier tortilla, which should be consumed fresh.

Introduction to food, feed, and health wealth in African yam bean, a locked-in African indigenous tuberous legume

The African yam bean, Sphenostylis stenocarpa Hochst Ex. A. Richmond, Harms, is an indigenous tuberous legume of the humid tropics of Africa. Its edible pulse and tuber host significant promises for food, nutrition, and health security. It was identified as a counterpart of cowpea in the 1970s and rated to be highly nutritious, but notable constraints have denied it research and funding attention. “Cowpea revolution” further deprived focus on the African yam bean. However, some research updated and promoted its significant food, feed, and nutritional-pharmaceutical values between 1973 and 2000. The global trend for food diversification has further improved awareness and research on the African yam bean this past decade, but research focus on the tuber is incomparably small. The abundant minerals, vitamins, and bioactive compounds in the two economic products unveiled in the present review assure food, health, and nutritional security. The analytical comparison of nutritional values of the African yam beans and other grain legumes demonstrated the significant place of the crop among its counterparts. Furthermore, investigative research identified the grain as a good substitute for soybean for livestock feed formulations. Although no clinical study has been reported, some in vivo, in vitro, and ex vivo biological activities and human studies of the two economic products revealed their efficacy in the management of anti-natal lactation induction, anemia, diabetes, arthritis, etc. However, African yam bean still suffer displacement in rank, utilization, and popularity compared to the “favored” legumes. While the present review adds to its advocacy, awareness, and utilization, a coordinated research program that will boost its value chain is most necessary for progress.

Preharvest application of hydrogen nanobubble water enhances strawberry flavor and consumer preferences

The improvement of fruit flavor is a challenge for producers and breeders. This study investigated the effects and mechanisms of preharvest hydrogen nanobubble water (HNW) application on the flavor of cultivated strawberry (Fragaria × ananassa 'Benihoppe'). Compared with surface water, HNW enhanced the volatile profiles, sugar-acid ratio, and sensory attributes (e.g., aroma, flavor, and overall liking) with/without fertilizer application. Meanwhile, flavor components such as esters (e.g., ethyl hexanoate), acids (e.g., hexanoic acid), and soluble sugars (including glucose, fructose, and sucrose) significantly contributed to increased strawberry flavor achieved with HNW. Importantly, HNW may alleviate the negative effects of fertilizers on strawberry fruit aroma. Further study elucidated that the aroma-related genes (including FaLOX, FaADH, FaAAT, FaQR, FaOMT, and FaNES1) were involved in the accumulation of specific volatiles after HNW treatment. This study provided evidence that the practical application of H₂ can improve horticultural product quality at a lower carbon cost.

Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development

Jicama root applications have focused on their nutraceutical properties without clearly specifying which compounds are related to this effect. Thus, the aim of the present study was to identify the changes in polysaccharides of nutraceutical interest in two commercial jicama roots (YS – Yellow Seed; PS – Purple Seed) during four stages of maturation, focusing on starch, fructooligosaccharides, and pectin (via galacturonic acid), and on their glycemic index, with the goal of determining, if possible, the best cost‐effectiveness between jicama growing stages and nutraceutical effect. Both materials (YS, PS) presented similar growth rates (0.069 and 0.072 cm/day) and final sizes (12.7 ± 1.25, 12.3 ± 1.63 cm). Changes in size were accompanied by changes in protein, fiber, ashes, lipids, and carbohydrates, after 106 or 127 days of growing. It was also found that fructose content was higher than glucose during the maturing stages, possibly because of the hydrolysis of fructooligosaccharides or sucrose for starch production. Concerning inulin, its levels decreased (<6.0%), after the first days (YS: 13.4% ± 0.7%; PS: 8.4% ± 0.2%, 106 days); however, during development, the presence of other fructooligosaccharides was observed (nystose‐YS 106 days 15.8% ± 0.9% and PS‐106 days 18.5% ± 0.1%), while galacturonic acid and native starch levels increased, which must be related to the jicama's low glycemic index found (<25%), and their nutraceutical properties. This work proves the presence of inulin in jicama roots by analytical methods, its dependence on root development and classifies jicama as a low glycemic index food, supporting its nutraceutical character.

Effect of Thermal and Non-Thermal Processing on the Nutritional Composition, Pasting Profile and Protein Secondary Structure of Alfalfa

Alfalfa is an unconventional alternative legume and its potentiality for utilization can be improved by processing. In this study, alfalfa seeds were processed by different thermal and non-thermal techniques and evaluated for their physical properties, colour characteristics, nutritional composition, pasting profile and protein secondary structure. The results were analyzed using Principal Component Analysis to elucidate the effect of processing. Colour of the flour was more affected by thermal processing in comparison to non-thermal processing. Nutritional composition of alfalfa flour was significantly affected by germination as compared to other methods and germinated flour showed an increase in the protein content. All the processing treatments resulted in improving the pasting properties except for germination. Particularly, marked improvement in the pasting properties was observed by wet heat processing and soaking. ATR-FTIR exhibited change in the secondary structure of the protein as a result of processing and showed the dominance of intermolecular β-sheets in extrusion, germination and microwave treated flour and formation of anti-parallel β-sheets after dry heat processing. Wet heat processing and soaking treatment can be employed for alfalfa for enhancing its techno-functionality.

Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Starch is one of the most important value-added food ingredients used as a thickener in many foods and industrial applications. This research investigated the effect of different concentrations of starch (anchote and potato) addition on the colloidal stability of pineapple juice. The experiment was carried out on a two-factor factorial design arranged in CRD. The first factor (starch type with two levels (anchote and potato)) and the second factor (starch concentration with three levels (1%, 3%, and 5%)) were considered. The starch-added juice samples were preserved for 15 days at room temperature. The physicochemical properties, colloidal stability, microbial counts, and sensory analysis were conducted in a 7-day interval including the first day. The results revealed that different starch concentrations showed a significant effect (P ≤ 0.05) on the cloud stability, most of the physicochemical properties and microbial count of pineapple juice as compared to the control. The turbidity and viscosity of the juice samples were increased significantly (P ≤ 0.05) by the starch addition; in contrast, pulp sedimentation and microbial counts were decreased. As storage duration increased, turbidity, viscosity, TSS, pH, and vitamin C content of juice decreased, whereas sedimentation, TA, and microbial count increased. The results revealed that the total bacterial and fungal counts of pineapple juice samples were rising as storage durations increased. The maximum cloud retention was observed in juice added with 5% anchote starch. Finally, it is confirmed that starch (anchote and potato) addition positively affected the colloidal stability of pineapple juice and also possessed high potential to extend the shelf life.