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Sharma S, Kumar S, Gautam P, Kumar AP, Kumar V, Ahmad W, Dobhal A. Process Standardization of Functionally Enriched Millet-Based Nutri-Cereal Mix Using D-Optimal Design Approach for Enhancing Food and Nutritional Security. ACS OMEGA 2024; 9:26293-26306. [PMID: 38911719 PMCID: PMC11191092 DOI: 10.1021/acsomega.4c02126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/25/2024]
Abstract
Millets are currently employed in a variety of ways, including direct consumption and usage in the manufacture of certain cuisines or snacks. The present investigation was aimed at optimizing functionally enriched millet-based nutri-cereal mix comprising chicken and vegetable for a nutrition-deficient population. A total of 16 experiments were carried out by using optimal (custom) design model of mixture design with 60% major ingredients, including malted sorghum flour (20-30%), malted green gram flour (15-25%), and boiled chicken powder (5-15%). To make 100% of the total nutri-cereal mixture, other ingredients such as malted pearl millet (10%), finger millet flour (10%), beetroot powder (2.5%), pumpkin powder (7.5%), skimmed milk powder (9.5%), and stevia powder (0.5%) were added. Numerical optimization was done using Design Expert software, version 13. The optimized ratio was 30% malted sorghum flour, 15% malted green gram flour, and 15% chicken powder. The predicted values of responses 5.101%, 3.616%, 1.963%, 11.165%, 28.005%, 50.149%, 330.282 kcal, and 0.373 were in accordance with experimental values 6.426%, 3.455%, 1.714%, 11.432%, 29.12%, 47.853%, 323.318 kcal, and 0.385 for moisture, ash, fat, fiber, protein, carbohydrates, energy, and water activity, respectively, with a small error percentage. The results of mineral content, phenolic content, and amino acid profiling revealed that the optimized Nutri-cereal mix have higher amounts of these components. The results also suggested that the optimized Nutri-cereal mix of these malted millet flours can potentially enhance the nutritional deficiency as well as improve food and nutritional security.
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Affiliation(s)
- Samiksha Sharma
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Dehradun, Uttarakhand 248002, India
| | - Sanjay Kumar
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Dehradun, Uttarakhand 248002, India
| | - Pankaj Gautam
- Department
of Microbiology, Graphic Era (Deemed to
be University), Dehradun, Uttarakhand 248002, India
| | - Avvaru Praveen Kumar
- Department
of Chemistry, School of Applied Natural Science, Adama Science and Technology University, P.O. Box 1888, Adama 1888, Ethiopia
| | - Vinod Kumar
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Dehradun, Uttarakhand 248002, India
- Graphic
Era Hill University, Dehradun, Uttarakhand 248002, India
| | - Waseem Ahmad
- Department
of Chemistry, Graphic Era (Deemed to be
University), Dehradun, Uttarakhand 248002, India
| | - Ankita Dobhal
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Dehradun, Uttarakhand 248002, India
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Andressa I, Kelly Silva do Nascimento G, Monteiro Dos Santos T, Rodrigues RDS, de Oliveira Teotônio D, Paucar-Menacho LM, Machado Benassi V, Schmiele M. Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs. Food Funct 2024; 15:460-480. [PMID: 38170850 DOI: 10.1039/d3fo04199a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2024]
Abstract
Lactose intolerance affects about 68-70% of the world population and bovine whey protein is associated with allergic reactions, especially in children. Furthermore, many people do not consume dairy-based foods due to the presence of cholesterol and ethical, philosophical and environmental factors, lifestyle choices, and social and religious beliefs. In this context, the market for beverages based on pulses, oilseeds, cereals, pseudocereals and seeds and products that mimic dairy foods showed a significant increase over the years. However, there are still many sensory, nutritional, and technological limitations regarding producing and consuming these products. Thus, to overcome these negative aspects, relatively simple technologies such as germination and fermentation, the addition of ingredients/nutrients and emerging technologies such as ultra-high pressure, pulsed electric field, microwave and ultrasound can be used to improve the product quality. Moreover, consuming plant-based beverages is linked to health benefits, including antioxidant properties and support in the prevention and treatment of disorders and common diseases like hypertension, diabetes, anxiety, and depression. Thus, vegetable-based beverages and their derivatives are viable alternatives and low-cost for replacing dairy foods in most cases.
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Affiliation(s)
- Irene Andressa
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Glauce Kelly Silva do Nascimento
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Tatiane Monteiro Dos Santos
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Rosane da Silva Rodrigues
- Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Campus Capão do Leão, PO Box 354, Zip Code: 96.160-000, Pelotas, RS, Brazil
| | - Daniela de Oliveira Teotônio
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Luz María Paucar-Menacho
- Departamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Nuevo Chimbote 02712, Perú
| | - Vivian Machado Benassi
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
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Majzoobi M, Jafarzadeh S, Teimouri S, Ghasemlou M, Hadidi M, Brennan CS. The Role of Ancient Grains in Alleviating Hunger and Malnutrition. Foods 2023; 12:2213. [PMID: 37297458 PMCID: PMC10252758 DOI: 10.3390/foods12112213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/27/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
Meeting the United Nation's sustainable development goals for zero hunger becomes increasingly challenging with respect to climate change and political and economic challenges. An effective strategy to alleviate hunger and its severe implications is to produce affordable, nutrient-dense, and sustainable food products. Ancient grains were long-forgotten due to the dominance of modern grains, but recently, they have been rediscovered as highly nutritious, healthy and resilient grains for solving the nutrition demand and food supply chain problems. This review article aims to critically examine the progress in this emerging field and discusses the potential roles of ancient grains in the fight against hunger. We provide a comparative analysis of different ancient grains with their modern varieties in terms of their physicochemical properties, nutritional profiles, health benefits and sustainability. A future perspective is then introduced to highlight the existing challenges of using ancient grains to help eradicate world hunger. This review is expected to guide decision-makers across different disciplines, such as food, nutrition and agronomy, and policymakers in taking sustainable actions against malnutrition and hunger.
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Affiliation(s)
- Mahsa Majzoobi
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia; (S.T.); (M.G.); (C.S.B.)
| | - Shima Jafarzadeh
- School of Civil and Mechanical Engineering, Curtin University, Bentley, WA 6102, Australia;
| | - Shahla Teimouri
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia; (S.T.); (M.G.); (C.S.B.)
| | - Mehran Ghasemlou
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia; (S.T.); (M.G.); (C.S.B.)
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13001 Ciudad Real, Spain;
| | - Charles S. Brennan
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia; (S.T.); (M.G.); (C.S.B.)
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Mahajan M, Singla P, Sharma S. Sustainable postharvest processing methods for millets: A review on its value‐added products. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Affiliation(s)
- Monika Mahajan
- Punjab Agricultural University (PAU) Regional Research Station Bathinda Punjab India
| | - Prabhjot Singla
- Department of Biochemistry Punjab Agricultural University (PAU) Ludhiana Punjab India
| | - Sucheta Sharma
- Department of Biochemistry Punjab Agricultural University (PAU) Ludhiana Punjab India
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Kakkar S, Tandon R, Tandon N. The rising status of edible seeds in lifestyle related diseases: A review. Food Chem 2023; 402:134220. [DOI: 10.1016/j.foodchem.2022.134220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 09/05/2022] [Accepted: 09/09/2022] [Indexed: 11/29/2022]
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Geethambika SB, Harthikote Veerendrasimha VS, Prakash AK, Pasagadi AS, Franklin MEE, Ambrose RPK, Pushpadass HA. Effect of moisture content on physical and flow properties of milk‐millet powders. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | | | - Arun Kumar Prakash
- ICAR‐AICRP on PHET, Department of Fish Processing Technology, College of Fish Processing Technology Karnataka Veterinary, Animal and Fisheries Sciences University (KVAFSU) Mangaluru India
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Bioactive compounds, antioxidant capacity, functional and sensory properties of optimized complementary weaning flour processed from sorghum, soybean, and karkade (Hibiscus sabdariffa L.) seeds. SCIENTIFIC AFRICAN 2022. [DOI: 10.1016/j.sciaf.2022.e01457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:3784317. [PMID: 36089942 PMCID: PMC9463026 DOI: 10.1155/2022/3784317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 07/04/2022] [Accepted: 08/11/2022] [Indexed: 11/30/2022]
Abstract
Protein-energy malnutrition and mineral deficiencies in children under five years are major problems in developing countries. The present study was thus carried out with the aim of proposing a weaning flour based on parboiled rice, spirulina, and cashew nut that meets the nutritional needs of children aged 06 to 24 months. To achieve this, the mixture design approach (a 9-point augmented simplex-centroid design) was used to obtain optimal blend of flour. The responses evaluated where proteins, lipids, carbohydrates, minerals (iron, calcium, phosphorus, potassium, sodium, magnesium, and zinc), carotenoids, fibers, and ash content. The rheological analyses (rapid viscosity analysis) were carried out on the optimal flour. It results that the optimal proportion of parboiled rice, spirulina, and cashew nut was, respectively, 85.80, 5.96, and 8.23. These conditions result in a protein, lipids, carbohydrates, carotenoids, ash, fibers, calcium, iron, magnesium, and zinc content of 14.15%, 9.04%, 68.46%, 8.2 mg, 3% ash, 4.98%, 510 mg, 16 mg, 65 mg, and 5 mg, respectively, and an energy value of 411.8 kcal. These optimate conditions resulted also in a peak viscosity of 60 cP and a final viscosity of 86 cP which are lower than the established value (1000 cP). Thus, the weaning flour based on parboiled rice, spirulina, and cashew nut obtained in these optimate conditions can meet the nutritional needs of children aged 06 to 24 months and is therefore an efficient weaning food to fight against child malnutrition.
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Gowda NAN, Siliveru K, Prasad PVV, Bhatt Y, Netravati BP, Gurikar C. Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties. Foods 2022; 11:foods11040499. [PMID: 35205975 PMCID: PMC8871339 DOI: 10.3390/foods11040499] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 02/03/2022] [Accepted: 02/05/2022] [Indexed: 02/07/2023] Open
Abstract
Globally, billions of people are experiencing food insecurity and malnutrition. The United Nations has set a global target to end hunger by 2030, but we are far from reaching it. Over the decade, climate change, population growth and economic slowdown have impacted food security. Many countries are facing the challenge of both undernutrition and over nutrition. Thus, there is a need to transform the food system to achieve food and nutrition security. One of the ways to reach closer to our goal is to provide an affordable healthy and nutritious diet to all. Millets, the nutri-cereals, have the potential to play a crucial role in the fight against food insecurity and malnutrition. Nutri-cereals are an abundant source of essential macro- and micronutrients, carbohydrates, protein, dietary fiber, lipids, and phytochemicals. The nutrient content and digestibility of millets are significantly influenced by the processing techniques. This review article highlights the nutritional characteristics and processing of Indian millets, viz. foxtail, kodo, proso, little, and pearl millets. It also envisages the effect of traditional and modern processing techniques on millet’s nutritional properties. An extensive literature review was conducted using the research and review articles related to processing techniques of millets such as fermentation, germination, dehulling, extrusion, cooking, puffing, popping, malting, milling, etc. Germination and fermentation showed a positive improvement in the overall nutritional characteristics of millets, whereas excessive dehulling, polishing, and milling resulted in reduction of the dietary fiber and micronutrients. Understanding the changes happening in the nutrient value of millets due to processing can help the food industry, researchers, and consumers select a suitable processing technique to optimize the nutrient value, increase the bioavailability of nutrients, and help combat food and nutrition security.
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Affiliation(s)
- N. A. Nanje Gowda
- Department of Food Technology, Faculty of Life and Allied Health Sciences, Ramaiah University of Applied Sciences, Bangalore 560054, India; (Y.B.); (B.P.N.); (C.G.)
- Correspondence: (N.A.N.G.); (K.S.); Tel.: +91-9964477567 (N.A.N.G.); +1-(630)-210-2462 (K.S.)
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
- Correspondence: (N.A.N.G.); (K.S.); Tel.: +91-9964477567 (N.A.N.G.); +1-(630)-210-2462 (K.S.)
| | - P. V. Vara Prasad
- Department of Agronomy, Kansas State University, Manhattan, KS 66506, USA;
| | - Yogita Bhatt
- Department of Food Technology, Faculty of Life and Allied Health Sciences, Ramaiah University of Applied Sciences, Bangalore 560054, India; (Y.B.); (B.P.N.); (C.G.)
| | - B. P. Netravati
- Department of Food Technology, Faculty of Life and Allied Health Sciences, Ramaiah University of Applied Sciences, Bangalore 560054, India; (Y.B.); (B.P.N.); (C.G.)
| | - Chennappa Gurikar
- Department of Food Technology, Faculty of Life and Allied Health Sciences, Ramaiah University of Applied Sciences, Bangalore 560054, India; (Y.B.); (B.P.N.); (C.G.)
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Asrani P, Ali A, Tiwari K. Millets as an alternative diet for gluten-sensitive individuals: A critical review on nutritional components, sensitivities and popularity of wheat and millets among consumers. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2012790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Purva Asrani
- Indian Council of Agricultural Research, National Institute for Plant Biotechnology, New Delhi, India
| | - Ansheef Ali
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi, India
| | - Keshav Tiwari
- Indian Council of Agricultural Research, National Institute for Plant Biotechnology, New Delhi, India
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Tharifkhan SA, Perumal AB, Elumalai A, Moses JA, Anandharamakrishnan C. Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4869-4878. [PMID: 33792044 DOI: 10.1002/jsfa.11228] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 03/13/2021] [Accepted: 03/31/2021] [Indexed: 05/27/2023]
Abstract
Millets are a traditional staple food of the dryland regions of the world and are rich in essential nutrients like protein, fatty acids, minerals, vitamins, and dietary fiber. Also, millets commonly synthesize a range of secondary metabolites to protect themselves against adverse conditions. These factors are collectively termed anti-nutritional factors and the existence of these factors in millets might reduce the accessibility of the nutrients in humans. Some of these factors include protease inhibitors, tannins, non-starch polysaccharides-glucans, phytates, and oxalates each of which might directly or indirectly affect the digestibility of nutrients. Methods like soaking, germination, autoclaving, debranning, and the addition of exogenous enzymes have been used to reduce the anti-nutritional factors and elevate the bioavailability of the nutrients. This review summarizes various methods that have been used to improve nutrient bioavailability, specifically emphasizing the use of enzymes to improve nutrient bioavailability from millets. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Shan Ahamed Tharifkhan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Anand Babu Perumal
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Arunkumar Elumalai
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Jeyan Arthur Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
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Kaushik N, Yadav P, Khandal RK, Aggarwal M. Review of ways to enhance the nutritional properties of millets for their value‐addition. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15550] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nidhi Kaushik
- Department of Basic and Applied Science National Institute of Food Technology, Entrepreneurship and Management Sonipat India
| | - Prachi Yadav
- Department of Basic and Applied Science National Institute of Food Technology, Entrepreneurship and Management Sonipat India
| | | | - Manjeet Aggarwal
- Department of Basic and Applied Science National Institute of Food Technology, Entrepreneurship and Management Sonipat India
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Yousaf L, Hou D, Liaqat H, Shen Q. Millet: A review of its nutritional and functional changes during processing. Food Res Int 2021; 142:110197. [PMID: 33773674 DOI: 10.1016/j.foodres.2021.110197] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 01/23/2021] [Accepted: 01/24/2021] [Indexed: 11/17/2022]
Abstract
Millets are a major source of human food, and their production has been steadily increasing in the last decades to meet the dietary requirements of the increasing world population. Millets are an excellent source of all essential nutrients like protein, carbohydrates, fat, minerals, vitamins, and bioactive compounds. However, the nutrients, bioactive compounds, and functions of cereal grains can be influenced by the food preparation techniques such as decortication/dehulling, soaking, germination/malting, milling, fermentation, etc. This study discusses the nutritional and functional changes in millet during different traditional/modern processing techniques, based on more than 100 articles between 2013 and 2020 from Web of Science, Google Scholar, FAO, and USDA databases. Our results concluded that processing techniques could be useful to combat undernourishment and other health issues. Moreover, this review provides detailed information about millet processing, which is advantageous for industry, consumers, and researchers in this area.
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Affiliation(s)
- Laraib Yousaf
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China
| | - Dianzhi Hou
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China
| | - Humna Liaqat
- Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul 01811, South Korea
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China.
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Benmeziane-Derradji F, Djermoune-Arkoub L, Ayat NEH, Aoufi D. Impact of roasting on the physicochemical, functional properties, antioxidant content and microstructure changes of Algerian lentil (Lens culinaris) flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00529-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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15
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Klang JM, Tene ST, Nguemguo Kalamo LG, Boungo GT, Ndomou Houketchang SC, Kohole Foffe HA, Womeni HM. Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes ( Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon). Heliyon 2019; 5:e02982. [PMID: 31890951 PMCID: PMC6926200 DOI: 10.1016/j.heliyon.2019.e02982] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 11/02/2019] [Accepted: 11/29/2019] [Indexed: 11/26/2022] Open
Abstract
Enzymatic browning, which usually occurs during irish potato tuber processing, causes deterioration in the nutritional, functional, physical and acceptability quality of the products derived from this matrix. To fight against this phenomenon, several treatment methods have been developed, such as bleaching. This led us to investigate the effect of bleaching on the physico-chemical, functional and rheological properties of three irish potato varieties. To achieve our objective, blanched and unbleached irish potatoes flours of three varieties (Cipira, Dosa and Pamela) were produced. The physico-chemical, functional and rheological aspects of the flours were then studied according to standard and developped methods. It appears from this study that treatment and variety significantly influenced (P < 0.05) the nutritional composition of irish potatoes flours. The physical properties with the exception of titratable acidity were affected (P < 0.05) by the treatment and the varieties. Analysis of the functional properties revealed that unbleached flours had a higher swelling rate and water retention capacity than bleached flours. Rheological properties, such as final viscosity, are influenced by the treatment and variety. The main component analysis showed that bleaching affects the properties of the varieties Pamela and Cipira. In view of all this, we can therefore highlight the applicability of each of the flours in a specific industrial field.
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Affiliation(s)
- Julie Mathilde Klang
- Research Unit of Biochemistry, Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Cameroon
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Tambo Tene S, Mathilde Klang J, Ndomou Houketchang SC, Kohole Foffe HA, Womeni HM. Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Stephano Tambo Tene
- Research Unit of Biochemistry, Food Sciences and Nutrition, Faculty of Sciences, Department of Biochemistry University of Dschang Dschang Cameroon
| | - Julie Mathilde Klang
- Research Unit of Biochemistry, Food Sciences and Nutrition, Faculty of Sciences, Department of Biochemistry University of Dschang Dschang Cameroon
| | - Serge Cyrille Ndomou Houketchang
- Research Unit of Biochemistry, Food Sciences and Nutrition, Faculty of Sciences, Department of Biochemistry University of Dschang Dschang Cameroon
| | - Hermann Arantes Kohole Foffe
- Research Unit of Biochemistry, Food Sciences and Nutrition, Faculty of Sciences, Department of Biochemistry University of Dschang Dschang Cameroon
| | - Hilaire Macaire Womeni
- Research Unit of Biochemistry, Food Sciences and Nutrition, Faculty of Sciences, Department of Biochemistry University of Dschang Dschang Cameroon
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Tumwine G, Atukwase A, Tumuhimbise GA, Tucungwirwe F, Linnemann A. Effect of skimmed milk and vegetable powders on shelf stability of millet-based composite flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2030-2036. [PMID: 30426506 PMCID: PMC6590468 DOI: 10.1002/jsfa.9482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2018] [Revised: 11/08/2018] [Accepted: 11/09/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Millet porridge is a major complementary food used in Uganda but it is limited in protein and micronutrients such as zinc and beta-carotene. Addition of milk and vegetable powders are known to greatly improve the nutrient content of millet flour. However, there was limited information on the shelf stability of the resultant composite flour. This study aimed at assessing the effect of milk and vegetable powders on the shelf stability of millet-based composite flour. RESULTS There was a general increase in the moisture content, peroxide value (PV), free fatty acids (FFA), thiobaturic acid (TBA) and total plate count (TPC) of both composite and millet flours over the eight weeks storage period. However, higher moisture content, PV, FFA, TBA and TPC values were recorded in the composite flour compared to millet flour (control) at each sampling interval. Sensory evaluation results revealed that panelists preferred porridges prepared from millet only compared to those from composite flour. The degree of liking of porridges from both composite and millet flours generally decreased over the storage period. However, both porridges were deemed as acceptable by the end of the storage period. The TPC also remained below 105 cfu g-1 which is the maximum limit recommended by the Uganda National Bureau of Standards (UNBS). CONCLUSION The study findings indicated that the addition of milk and vegetable powders negatively affected the stability of the composite flour. We recommend further studies to stabilize the product during storage. © 2018 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Gerald Tumwine
- School of Food Technology, Nutrition and BioengineeringCollege of Agricultural and Environmental Sciences, Makerere UniversityKampalaUganda
| | - Abel Atukwase
- School of Food Technology, Nutrition and BioengineeringCollege of Agricultural and Environmental Sciences, Makerere UniversityKampalaUganda
| | - Gaston A Tumuhimbise
- School of Food Technology, Nutrition and BioengineeringCollege of Agricultural and Environmental Sciences, Makerere UniversityKampalaUganda
| | | | - Anita Linnemann
- Department of Agro‐Technology and Food SciencesSubdivision of Food Quality and DesignWageningenThe Netherlands
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Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour. Foods 2019; 8:foods8010013. [PMID: 30621137 PMCID: PMC6351925 DOI: 10.3390/foods8010013] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2018] [Revised: 12/17/2018] [Accepted: 12/22/2018] [Indexed: 11/21/2022] Open
Abstract
Vitamin A deficiency (VAD) and under nutrition are major public health concerns in developing countries. Diets with high vitamin A and animal protein can help reduce the problem of VAD and under nutrition respectively. In this study, composite flours were developed from orange fleshed sweet potato (OFSP), amaranth leaves and skimmed milk powders; 78:2:20, 72.5:2.5:25, 65:5:30 and 55:10:35. The physico-chemical characteristics of the composite flours were determined using standard methods while sensory acceptability of porridges was rated on a nine-point hedonic scale using a trained panel. Results indicated a significant (p < 0.05) increase in protein (12.1 to 19.9%), iron (4.8 to 97.4 mg/100 g) and calcium (45.5 to 670.2 mg/100 g) contents of the OFSP-based composite flours. The vitamin A content of composite flours contributed from 32% to 442% of the recommended dietary allowance of children aged 6–59 months. The composite flours showed a significant (p < 0.05) decrease in solubility, swelling power and scores of porridge attributes with increase in substitution levels of skimmed milk and amaranth leaf powder. The study findings indicate that the OFSP-based composite flours have the potential to make a significant contribution to the improvement in the nutrition status of children aged 6–59 months in developing countries.
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