1
|
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
| |
Collapse
|
2
|
Paliwal A, Sharma N, Singh R. Effects of Wet Processing on Physicochemical and Functional Characteristics of Millet Flour. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2022. [DOI: 10.12944/crnfsj.10.3.15] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
In recent times, millet emerged as a gluten-free alternative cereal with a rich nutritional profile. However, the nutritional value is hindered by antinutritional factors, like tannin and phytic acid, present in the grain. In the current work, wet pre-processing methods, namely steeping, fermentation, germination, and a combination of germination-fermentation were studied for their effect on these antinutritional factors along with other functional and chemical properties of millet flour. Starch hydrolysation due to these wet pre-treatments was found to improve various aspects of the functional properties of millet flour. Steeping and fermentation resulted in increased protein and fat fraction in the treated flour with better water absorption capacity and hygroscopicity. At the same time, germination improved the protein and fibre content with better water solubility and oil absorption capacity. The aqueous environment during these pre-treatments was also found to reduce gelatinisation temperature and content of antinutritional factors in the treated flour samples. The present study indicated that wet pre-processing could be a good value addition to millet flour preparation with better functional and nutritional properties.
Collapse
Affiliation(s)
| | - Neha Sharma
- 2Amity Institute of Food Technology, Amity University, Noida (Uttar Pradesh), India
| | - Ranjana Singh
- 3Shaheed Rajguru College of Applied Sciences For Women, University of Delhi, India
| |
Collapse
|
3
|
Atter A, Diaz M, Tano-Debrah K, Kunadu APH, Mayer MJ, Colquhoun IJ, Nielsen DS, Baker D, Narbad A, Amoa-Awua W. Microbial Diversity and Metabolite Profile of Fermenting Millet in the Production of Hausa koko, a Ghanaian Fermented Cereal Porridge. Front Microbiol 2021; 12:681983. [PMID: 34421842 PMCID: PMC8371397 DOI: 10.3389/fmicb.2021.681983] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Accepted: 06/07/2021] [Indexed: 11/16/2022] Open
Abstract
Hausa koko is an indigenous porridge processed from millet in Ghana. The process involves fermentation stages, giving the characteristic organoleptic properties of the product that is produced largely at a small-scale household level and sold as a street food. Like many other indigenous foods, quality control is problematic and depends on the skills of the processor. In order to improve the quality of the product and standardize the process for large-scale production, we need a deeper understanding of the microbial processes. The aim of this study is to investigate the microbial community involved in the production of this traditional millet porridge and the metabolites produced during processing. High-throughput amplicon sequencing was used to identify the bacterial (16S rRNA V4 hypervariable region) and fungal [Intergenic Transcribed Spacer (ITS)] communities associated with the fermentation, while nuclear magnetic resonance (NMR) was used for metabolite profiling. The bacterial community diversity was reduced during the fermentation processes with an increase and predominance of lactobacilli. Other dominant bacteria in the fermentation included Pediococcus, Weissella, Lactococcus, Streptococcus, Leuconostoc, and Acetobacter. The species Limosilactobacillus fermentum and Ligilactobacillus salivarius accounted for some of the diversities within and between fermentation time points and processors. The fungal community was dominated by the genus Saccharomyces. Other genera such as Pichia, Candida, Kluyveromyces, Nakaseomyces, Torulaspora, and Cyberlindnera were also classified. The species Saccharomyces cerevisiae, Stachybotrys sansevieriae, Malassezia restricta, Cyberlindnera fabianii, and Kluyveromyces marxianus accounted for some of the diversities within some fermentation time points. The species S. sansevieria and M. restricta may have been reported for the first time in cereal fermentation. This is the most diverse microbial community reported in Hausa koko. In this study, we could identify and quantify 33 key different metabolites produced by the interactions of the microbial communities with the millet, composed of organic compounds, sugars, amino acids and intermediary compounds, and other key fermentation compounds. An increase in the concentration of organic acids in parallel with the reduction of sugars occurred during the fermentation process while an initial increase of amino acids followed by a decrease in later fermentation steps was observed.
Collapse
Affiliation(s)
- Amy Atter
- Food Microbiology and Mushroom Research Division, CSIR-Food Research Institute, Accra, Ghana
- Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
- Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Maria Diaz
- Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Kwaku Tano-Debrah
- Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
| | | | - Melinda J. Mayer
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Ian J. Colquhoun
- Analytical Sciences Unit, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Dennis Sandris Nielsen
- Department of Food Science, Section for Food Microbiology and Fermentation, University of Copenhagen, Copenhagen, Denmark
| | - David Baker
- Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Arjan Narbad
- Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Wisdom Amoa-Awua
- Food Microbiology and Mushroom Research Division, CSIR-Food Research Institute, Accra, Ghana
- Department of Agro-Processing Technology and Food Bio-Sciences, CSIR College of Science and Technology, Accra, Ghana
| |
Collapse
|
4
|
Kumar RR, Bhargava DV, Pandit K, Goswami S, Mukesh Shankar S, Singh SP, Rai GK, Tara Satyavathi C, Praveen S. Lipase - The fascinating dynamics of enzyme in seed storage and germination - A real challenge to pearl millet. Food Chem 2021; 361:130031. [PMID: 34058661 DOI: 10.1016/j.foodchem.2021.130031] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 05/04/2021] [Accepted: 05/05/2021] [Indexed: 11/18/2022]
Abstract
Pearl millet is considered as 'nutri-cereal' because of high nutrient density of the seeds. The grain has limited use because of low keeping quality of the flour due to the activities of rancidity causing enzymes like lipase, lox, pox and PPO. Among all the enzymes, lipase is most notorious because of its robust nature and high activity under different conditions. we have identified 2180 putative transcripts showing homology with different variants of lipase precursor through transcriptome data mining (NCBI BioProject acc. no. PRJNA625418). Lipase plays dual role of facilitating the germination of seeds and deteriorating the quality of the pearl millet flour through hydrolytic rancidity. Different physiochemical methods like heat treatment, micro oven, hydrothermal, etc. have been developed to inhibit lipase activity in pearl millet flour. There is further need to develop improved processing technologies to inhibit the hydrolytic and oxidative rancidity in the floor with enhanced shelf-life.
Collapse
Affiliation(s)
- Ranjeet R Kumar
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi Pin 110012, India.
| | - D V Bhargava
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi Pin 110012, India
| | - Kangkan Pandit
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi Pin 110012, India
| | - Suneha Goswami
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi Pin 110012, India
| | - S Mukesh Shankar
- Division of Genetics, Indian Agricultural Research Institute, New Delhi Pin 110012, India
| | - Sumer P Singh
- Division of Genetics, Indian Agricultural Research Institute, New Delhi Pin 110012, India
| | - Gyanendra K Rai
- Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, Pin 180009, India
| | - C Tara Satyavathi
- All India Coordinated Research Project on Pearl Millet, Jodhpur, Rajasthan Pin 342304, India
| | - Shelly Praveen
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi Pin 110012, India.
| |
Collapse
|
5
|
Hassan ZM, Sebola NA, Mabelebele M. The nutritional use of millet grain for food and feed: a review. ACTA ACUST UNITED AC 2021; 10:16. [PMID: 33815778 PMCID: PMC8005370 DOI: 10.1186/s40066-020-00282-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 12/16/2020] [Indexed: 12/16/2022]
Abstract
Worldwide, millets are regarded as a significant grain, however, they are the least exploited. Millet grain is abundant in nutrients and health-beneficial phenolic compounds, making it suitable as food and feed. The diverse content of nutrients and phenolic compounds present in finger and pearl millet are good indicators that the variety of millet available is important when selecting it for use as food or feed. The phenolic properties found in millets compromise phenolic acids, flavonoids, and tannins, which are beneficial to human health. Moreover, finger millet has an exceptionally unique, more abundant, and diverse phenolic profile compared to pearl millet. Research has shown that millet phenolic properties have high antioxidant activity. The presence of phytochemicals in millet grains has positive effect on human health by lowering the cholesterol and phytates in the body. The frantic demands on maize and its uses in multiple industries have merited the search for alternative grains, to ease the pressure. Substitution of maize with pearl and finger millets in the diets of different animals resulted in positive impact on the performance. Including these grains in the diet may improve health and decrease the risks of diseases. Pearl millet of 50% or more can be used in broiler diets without adversely affecting broiler performance or egg production. Of late, millet grain has been incorporated in other foods and used to make traditional beverages. Thus, the core aim of this review is to provide insight and comprehension about the nutritional and phenolic status of millets and their impact on human and livestock.
Collapse
Affiliation(s)
- Z M Hassan
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Pretoria, South Africa
| | - N A Sebola
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Pretoria, South Africa
| | - M Mabelebele
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Pretoria, South Africa
| |
Collapse
|
6
|
Castro‐Alba V, Lazarte CE, Perez‐Rea D, Sandberg A, Carlsson N, Almgren A, Bergenståhl B, Granfeldt Y. Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa. Food Sci Nutr 2019; 7:3902-3911. [PMID: 31890168 PMCID: PMC6924334 DOI: 10.1002/fsn3.1247] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 09/08/2019] [Accepted: 09/14/2019] [Indexed: 01/09/2023] Open
Abstract
BACKGROUND Quinoa is a pseudocereal with relatively high content of proteins and minerals that also contains mineral inhibitors such as phytate. The aim of the present study was to evaluate lactic acid fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa. Various processes were evaluated, and quinoa grains were dry-roasted, milled, and fermented, either with or without the addition of wheat phytase or activated quinoa phytase (added as back-slop starter), for 10 hr. In other processes, raw quinoa flour was fermented for 10 hr or 4 hr and dry-roasted. Hedonic sensory evaluation was then performed to evaluate the acceptability of the fermented flours prepared as porridges. RESULTS The combined dry roasting and fermentation processes significantly (p < .05) degraded phytate between 30% and 73% from initial content. The most effective process was fermentation of raw quinoa flour followed by dry roasting, which improved the estimated zinc and iron bioavailability. Particularly, estimated zinc bioavailability improved from low (Phy:Zn 25.4, Phy·Zn:Ca 295) to moderate (Phy:Zn 7.14, Phy·Zn:Ca 81.5). Phytate degradation was mainly attributed to the activation of endogenous phytase during fermentation. Dry roasting was effective in improving the sensory attributes of the fermented quinoa flour. Porridge made with raw quinoa flour fermented for 4 hr and dry-roasted was more favorable to overall acceptability than that which was fermented for 10 hr and dry-roasted. CONCLUSION Fermentation of quinoa flour for 4 hr followed by dry roasting was successful in improving both nutritional and sensory attributes of the final product.
Collapse
Affiliation(s)
- Vanesa Castro‐Alba
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
- Food and Natural Products CenterSan Simón UniversityCochabambaBolivia
| | | | - Daysi Perez‐Rea
- Food and Natural Products CenterSan Simón UniversityCochabambaBolivia
| | - Ann‐Sofie Sandberg
- Department of Chemical and Biological Engineering Food ScienceChalmers University of TechnologyGothenburgSweden
| | - Nils‐Gunnar Carlsson
- Department of Chemical and Biological Engineering Food ScienceChalmers University of TechnologyGothenburgSweden
| | - Annette Almgren
- Department of Chemical and Biological Engineering Food ScienceChalmers University of TechnologyGothenburgSweden
| | - Björn Bergenståhl
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
| | - Yvonne Granfeldt
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
| |
Collapse
|
7
|
Castro‐Alba V, Lazarte CE, Perez‐Rea D, Carlsson N, Almgren A, Bergenståhl B, Granfeldt Y. Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5239-5248. [PMID: 31062366 PMCID: PMC6771823 DOI: 10.1002/jsfa.9793] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 04/30/2019] [Accepted: 05/02/2019] [Indexed: 05/23/2023]
Abstract
BACKGROUND Pseudocereals are nutrient-rich grains with high mineral content but also phytate content. Phytate is a mineral absorption inhibitor. The study's aim was to evaluate phytate degradation during spontaneous fermentation and during Lactobacillus plantarum 299v® fermentation of quinoa, canihua, and amaranth grains and flours. It also aimed to evaluate the accessibility of iron, zinc, and calcium and to estimate their bioavailability before and after the fermentation of flours with starter culture. Lactic acid, pH, phytate, and mineral content were analyzed during fermentation. RESULTS Higher phytate degradation was found during the fermentation of flours (64-93%) than during that of grains (12-51%). Results suggest that phytate degradation was mainly due to endogenous phytase activity in different pseudocereals rather than the phytase produced by added microorganisms. The addition of Lactobacillus plantarum 299v® resulted in a higher level of lactic acid (76.8-82.4 g kg-1 DM) during fermentation, and a relatively quicker reduction in pH to 4 than in spontaneous fermentation. Mineral accessibility was increased (1.7-4.6-fold) and phytate : mineral molar ratios were reduced (1.5-4.2-fold) in agreement with phytate degradation (1.8-4.2-fold) in fermented flours. The reduced molar ratios were still above the threshold value for the improved estimated mineral bioavailability of mainly iron. CONCLUSION Fermentation proved to be effective for degrading phytate in pseudocereal flours, but less so in grains. Fermentation with Lactobacillus plantarum 299v® improved mineral accessibility and estimated bioavailability in flours. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Vanesa Castro‐Alba
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
- Food and Natural Products CenterSan Simón UniversityCochabambaBolivia
| | - Claudia E Lazarte
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
| | - Daysi Perez‐Rea
- Food and Natural Products CenterSan Simón UniversityCochabambaBolivia
| | | | - Annette Almgren
- Department of Food ScienceChalmers University of TechnologyGöteborgSweden
| | - Björn Bergenståhl
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
| | - Yvonne Granfeldt
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
| |
Collapse
|
8
|
Pearl millet minerals: effect of processing on bioaccessibility. Journal of Food Science and Technology 2018; 55:3362-3372. [PMID: 30150794 DOI: 10.1007/s13197-018-3305-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/13/2018] [Accepted: 06/20/2018] [Indexed: 10/28/2022]
Abstract
Pearl millet is an important source of dietary energy, and provides nutritional security for people in the third world countries, particularly in Africa and Asia. Previous studies have shown that pearl millet is an excellent source of micronutrients like iron and zinc. Owing to the presence of inhibitors like phytic acid, polyphenols, and fibres, the bioaccessibility of iron and zinc is very low in pearl millet diet. The present review is an attempt to highlight the localisation of minerals, phytic acid, and polyphenols in pearl millet grains, and various strategies that are being employed for the reduction of inhibitory factors. This review also appraises and gives an overview of the application of combinations of processing conditions and enhancers, that increases the bioaccessibility of iron and zinc either by way of reduction of inhibitory factors or prevention of binding of these inhibitory factors to minerals. The above strategies could be employed to provide better insights into the relevance of different processing methods, to help in the development of speciality foods with enhanced mineral bioaccessibility.
Collapse
|
9
|
Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa. BEVERAGES 2018. [DOI: 10.3390/beverages4020036] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
10
|
Mäkinen OE, Arendt EK. Nonbrewing Applications of Malted Cereals, Pseudocereals, and Legumes: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0515-01] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Outi E. Mäkinen
- Department of Food Science, Food Technology and Nutrition, University College Cork, Western Road, Cork, Ireland
| | - Elke K. Arendt
- Department of Food Science, Food Technology and Nutrition, University College Cork, Western Road, Cork, Ireland
| |
Collapse
|
11
|
In vitro dynamic model simulating the digestive tract of 6-month-old infants. PLoS One 2017; 12:e0189807. [PMID: 29261742 PMCID: PMC5738106 DOI: 10.1371/journal.pone.0189807] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2017] [Accepted: 12/02/2017] [Indexed: 11/19/2022] Open
Abstract
Background In vivo assays cannot always be conducted because of ethical reasons, technical constraints or costs, but a better understanding of the digestive process, especially in infants, could be of great help in preventing food-related pathologies and in developing new formulas with health benefits. In this context, in vitro dynamic systems to simulate human digestion and, in particular, infant digestion could become increasingly valuable. Objective To simulate the digestive process through the use of a dynamic model of the infant gastroenteric apparatus to study the digestibility of starch-based infant foods. Design Using M.I.D.A (Model of an Infant Digestive Apparatus), the oral, gastric and intestinal digestibility of two starch-based products were measured: 1) rice starch mixed with distilled water and treated using two different sterilization methods (the classical method with a holding temperature of 121°C for 37 min and the HTST method with a holding temperature of 137°C for 70 sec) and 2) a rice cream with (premium product) or without (basic product) an aliquot of rice flour fermented by Lactobacillus paracasei CBA L74. After the digestion the foods were analyzed for the starch concentration, the amount of D-glucose released and the percentage of hydrolyzed starch. Results An in vitro dynamic system, which was referred to as M.I.D.A., was obtained. Using this system, the starch digestion occurred only during the oral and intestinal phase, as expected. The D-glucose released during the intestinal phase was different between the classical and HTST methods (0.795 grams for the HTST versus 0.512 for the classical product). The same analysis was performed for the basic and premium products. In this case, the premium product had a significant difference in terms of the starch hydrolysis percentage during the entire process. Conclusions The M.I.D.A. system was able to digest simple starches and a more complex food in the correct compartments. In this study, better digestibility of the premium product was revealed.
Collapse
|
12
|
Manwaring HR, Bligh HFJ, Yadav R. The Challenges and Opportunities Associated with Biofortification of Pearl Millet ( Pennisetum glaucum) with Elevated Levels of Grain Iron and Zinc. FRONTIERS IN PLANT SCIENCE 2016; 7:1944. [PMID: 28066495 PMCID: PMC5179503 DOI: 10.3389/fpls.2016.01944] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Accepted: 12/07/2016] [Indexed: 05/09/2023]
Abstract
Deficiencies of essential micronutrients such as iron and zinc are the cause of extensive health problems in developing countries. They adversely affect performance, productivity and are a major hindrance to economic development. Since many people who suffer from micronutrient deficiencies are dependent on staple crops to meet their dietary requirements, the development of crop cultivars with increased levels of micronutrients in their edible parts is becoming increasingly recognized as a sustainable solution. This is largely facilitated by genetics and genomic platforms. The cereal crop pearl millet (Pennisetum glaucum), is an excellent candidate for genetic improvement due to its ability to thrive in dry, semi-arid regions, where farming conditions are often unfavorable. Not only does pearl millet grow in areas where other crops such as maize and wheat do not survive, it contains naturally high levels of micronutrients, proteins and a myriad of other health benefitting characteristics. This review discusses the current status of iron and zinc deficiencies and reasons why interventions such as fortification, supplementation, and soil management are neither practicable nor affordable in poverty stricken areas. We argue that the most cost effective, sustainable intervention strategy is to biofortify pearl millet with enhanced levels of bioavailable iron and zinc. We discuss how naturally occurring genetic variations present in germplasm collections can be incorporated into elite, micronutrient rich varieties and what platforms are available to drive this research. We also consider the logistics of transgenic methods that could facilitate the improvement of the pearl millet gene pool.
Collapse
Affiliation(s)
- Hanna R. Manwaring
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth UniversityAberystwyth, UK
| | | | - Rattan Yadav
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth UniversityAberystwyth, UK
| |
Collapse
|
13
|
Jan R, Saxena DC, Singh S. Analyzing the effect of optimization conditions of germination on the antioxidant activity, total phenolics, and antinutritional factors of Chenopodium (Chenopodium album). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9392-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
14
|
Singh AK, Singh R, Subramani R, Kumar R, Wankhede DP. Molecular Approaches to Understand Nutritional Potential of Coarse Cereals. Curr Genomics 2016; 17:177-92. [PMID: 27252585 PMCID: PMC4869005 DOI: 10.2174/1389202917666160202215308] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2015] [Revised: 06/26/2015] [Accepted: 06/29/2015] [Indexed: 01/01/2023] Open
Abstract
Coarse grains are important group of crops that constitutes staple food for large population residing primarily in the arid and semi-arid regions of the world. Coarse grains are designated as nutri-cereals as they are rich in essential amino acids, minerals and vitamins. In spite of having several nutritional virtues in coarse grain as mentioned above, there is still scope for improvement in quality parameters such as cooking qualities, modulation of nutritional constituents and reduction or elimination of anti-nutritional factors. Besides its use in traditional cooking, coarse grains have been used mainly in the weaning food preparation and other malted food production. Improvement in quality parameters will certainly increase consumer's preference for coarse grains and increase their demand. The overall genetic gain in quality traits of economic importance in the cultivated varieties will enhance their industrial value and simultaneously increase income of farmers growing these varieties. The urgent step for improvement of quality traits in coarse grains requires a detailed understanding of molecular mechanisms responsible for varied level of different nutritional contents in different genotypes of these crops. In this review we have discussed the progresses made in understanding of coarse grain biology with various omics tool coupled with modern breeding approaches and the current status with regard to our effort towards dissecting traits related to improvement of quality and nutritional constituents of grains.
Collapse
Affiliation(s)
- Amit Kumar Singh
- Division of Genomic Resources, ICAR- National Bureau of Plant Genetic Resources, New Delhi, India
| | - Rakesh Singh
- Division of Genomic Resources, ICAR- National Bureau of Plant Genetic Resources, New Delhi, India
| | - Rajkumar Subramani
- Division of Genomic Resources, ICAR- National Bureau of Plant Genetic Resources, New Delhi, India
| | - Rajesh Kumar
- Division of Genomic Resources, ICAR- National Bureau of Plant Genetic Resources, New Delhi, India
| | | |
Collapse
|
15
|
Waters DM, Mauch A, Coffey A, Arendt EK, Zannini E. Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review. Crit Rev Food Sci Nutr 2016; 55:503-20. [PMID: 24915367 DOI: 10.1080/10408398.2012.660251] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
In this review, we aim to describe the mechanisms by which LAB can fulfil the novel role of efficient cell factory for the production of functional biomolecules and food ingredients to enhance the quality of cereal-based beverages. LAB fermentation is a safe, economical, and traditional method of food preservation foremost, as well as having the additional benefits of flavor, texture, and nutrition amelioration. Additionally, LAB fermentation in known to render cereal-based foods and beverages safe, in a chemical-free, consumer-friendly manner, from an antinutrient and toxigenic perspective. Huge market opportunities and potential exist for food manufacturers who can provide the ideal functional beverage fulfilling consumer needs. Newly developed fermented cereal-based beverages must address markets globally including, high-nutrition markets (developing countries), lifestyle choice consumers (vegetarian, vegan, low-fat, low-salt, low-calorie), food-related non-communicable disease sufferers (cardiovascular disease, diabetes), and green label consumers (Western countries). To fulfil these recommendations, a suitable LAB starter culture and cereal-based raw materials must be developed. These strains would be suitable for the biopreservation of cereal beverages and, ideally, would be highly antifungal, anti-mycotoxigenic, mycotoxin-binding and proteolytic (neutralize toxic peptides and release flavor-contributing amino acids) with an ability to ferment cereals, whilst synthesizing oligosaccharides, thus presenting a major opportunity for the development of safe cereal-based prebiotic functional beverages to compete with and replace the existing dairy versions.
Collapse
Affiliation(s)
- Deborah M Waters
- a School of Food and Nutritional Sciences , University College Cork , Ireland
| | | | | | | | | |
Collapse
|
16
|
Sunano Y. Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor "Parshot" as a staple food in Dirashe special woreda, southern Ethiopia. Food Sci Nutr 2015; 4:544-54. [PMID: 27386104 PMCID: PMC4930498 DOI: 10.1002/fsn3.316] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Revised: 10/10/2015] [Accepted: 10/15/2015] [Indexed: 11/09/2022] Open
Abstract
For most brews, alcohol fermentation and lactic fermentation take place simultaneously during the brewing process, and alcohol fermentation can progress smoothly because the propagation of various microorganisms is prevented by lactic fermentation. It is not necessary to cause lactic fermentation with a thing generated naturally and intentionally. The people living in the Dirashe area in southern Ethiopia drink three types of alcoholic beverages that are prepared from cereals. From these alcoholic beverages, parshot is prepared by the addition of plant leaves for lactic fermentation and nech chaka by adding cereal powder for lactic fermentation before alcohol fermentation. People living in the Dirashe area partake of parshot as part of their staple diet. The brewing process used for parshot and a food culture with alcoholic beverages as parts of the staple diet are rare worldwide. This article discusses the significance of using lactic fermentation before alcoholic fermentation and focuses on lactic fermentation in the brewing methods used for the three kinds of alcoholic beverages consumed in the Dirashe area. We initially observed the brewing process and obtained information about the process from the people in that area. Next, we determined the pH and analyzed the lactic acid (g/100 g) and ethanol (g/100 g) content during lactic fermentation of parshot and nech chaka; the ethyl acetate (mg/100 g) and volatile base nitrogen (mg/100 g) content during this period was also analyzed. In addition, we compared the ethanol (g/100 g) content of all three kinds of alcoholic beverages after completion of brewing. The results showed that it was possible to consume large quantities of these alcoholic beverages because of the use of lactic fermentation before alcoholic fermentation, which improved the safety and preservation characteristics of the beverages by preventing the propagation of various microorganisms, improving flavor, and controlling the alcohol level.
Collapse
Affiliation(s)
- Yui Sunano
- Graduate School of Bioagricultural Sciences Nagoya University Furocho Chikusa-ku Nagoya Aichi 464-8601 Japan
| |
Collapse
|
17
|
Petry N, Boy E, Wirth JP, Hurrell RF. Review: The potential of the common bean (Phaseolus vulgaris) as a vehicle for iron biofortification. Nutrients 2015; 7:1144-73. [PMID: 25679229 PMCID: PMC4344581 DOI: 10.3390/nu7021144] [Citation(s) in RCA: 121] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2014] [Accepted: 01/29/2015] [Indexed: 12/11/2022] Open
Abstract
Common beans are a staple food and the major source of iron for populations in Eastern Africa and Latin America. Bean iron concentration is high and can be further increased by biofortification. A major constraint to bean iron biofortification is low iron absorption, attributed to inhibitory compounds such as phytic acid (PA) and polyphenol(s) (PP). We have evaluated the usefulness of the common bean as a vehicle for iron biofortification. High iron concentrations and wide genetic variability have enabled plant breeders to develop high iron bean varieties (up to 10 mg/100 g). PA concentrations in beans are high and tend to increase with iron biofortification. Short-term human isotope studies indicate that iron absorption from beans is low, PA is the major inhibitor, and bean PP play a minor role. Multiple composite meal studies indicate that decreasing the PA level in the biofortified varieties substantially increases iron absorption. Fractional iron absorption from composite meals was 4%–7% in iron deficient women; thus the consumption of 100 g biofortified beans/day would provide about 30%–50% of their daily iron requirement. Beans are a good vehicle for iron biofortification, and regular high consumption would be expected to help combat iron deficiency (ID).
Collapse
Affiliation(s)
- Nicolai Petry
- Groundwork LLC, Crans-près-Céligny 1299 Switzerland.
| | - Erick Boy
- International Food Policy Research Institute, Washington, DC 20006-1002, USA.
| | - James P Wirth
- Groundwork LLC, Crans-près-Céligny 1299 Switzerland.
| | - Richard F Hurrell
- Institute of Food, Nutrition and Health, Laboratory of Human Nutrition, ETH Zurich, 8092 Zurich, Switzerland.
| |
Collapse
|
18
|
Devisetti R, Yadahally SN, Bhattacharya S. Nutrients and antinutrients in foxtail and proso millet milled fractions: Evaluation of their flour functionality. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.07.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
19
|
Kaur KD, Jha A, Sabikhi L, Singh AK. Significance of coarse cereals in health and nutrition: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:1429-41. [PMID: 25114333 PMCID: PMC4108649 DOI: 10.1007/s13197-011-0612-9] [Citation(s) in RCA: 108] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2011] [Accepted: 12/29/2011] [Indexed: 01/16/2023]
Abstract
This review assesses the nutritional attributes of coarse cereals and also their utilization as food and as formulated foods. These cereals are laden with phytochemicals including phenolic acids, tannins, anthocyanins, phytosterols, avenenathramides and policosanols. They possess high antioxidant properties in vitro than staple cereals and fruits by different purported pathways. There are also some anti-nutritional factors that may be reduced by certain processing treatments. Several epidemiological studies show that these cereals are helpful in reducing several kinds of chronic diseases like cancers, cardiovascular diseases, type II diabetes and various gastrointestinal disorders. Being coarse in nature, they cannot replace our staple cereals, but can be used in different proportions with rice and wheat to formulate various nutritional products. They can be used to make porridges, biscuits, cakes, cookies, tortillas, bread, probiotic drinks, ladoo, ghatta, flakes and several fermented foods. The coarse cereals also have good potential in manufacturing bioethanol, paper, oil and biofilms.
Collapse
Affiliation(s)
- Kiran Deep Kaur
- />Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 22 0015 India
| | - Alok Jha
- />Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 22 0015 India
| | - Latha Sabikhi
- />Dairy Technology Division, National Dairy Research Institute, Karnal, 132 001 India
| | - A. K. Singh
- />Dairy Technology Division, National Dairy Research Institute, Karnal, 132 001 India
| |
Collapse
|
20
|
GC-MS Based Metabolite Profiling of RiceKojiFermentation by Various Fungi. Biosci Biotechnol Biochem 2014; 74:2267-72. [DOI: 10.1271/bbb.100488] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
21
|
Luo YW, Xie WH. Effects of polyphenol oxidation onin vitroiron availability in faba bean (Vicia fabaL.) flour. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yu-Wei Luo
- College of Horticulture; Jinling Institute of Technology; 210038; Nanjing; China
| | - Wei-Hua Xie
- Nanjing Institute of Environmental Sciences; Ministry of Environmental Protection; 210042; Nanjing; China
| |
Collapse
|
22
|
Luo YW, Xie WH, Xu M, Luo FX. Effects of phytase and polyphenol oxidase treatments onin vitroiron bioavailability in faba bean (Vicia faba L.). CYTA - JOURNAL OF FOOD 2012. [DOI: 10.1080/19476337.2011.631222] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
23
|
Coulibaly A, Kouakou B, Chen J. Phytic Acid in Cereal Grains: Structure, Healthy or Harmful Ways to Reduce Phytic Acid in Cereal Grains and Their Effects on Nutritional Quality. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/ajpnft.2011.1.22] [Citation(s) in RCA: 99] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
24
|
Kim SY, Son HS, Oh SH. Characteristics of Korean Soybean Paste (Doenjang) Prepared by the Fermentation of Black Soybeans. Prev Nutr Food Sci 2009. [DOI: 10.3746/jfn.2009.14.2.134] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
25
|
Arora S, Jood S, Khetarpaul N, Goyal R. Effect of germination and fermentation on ph, titratable acidity and chemical composition of pearl millet based food blends. ACTA ALIMENTARIA 2009. [DOI: 10.1556/aalim.2008.0024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
26
|
|
27
|
Skrede A, Sahlstrøm S, Ahlstrøm O, Connor KH, Skrede G. Effects of lactic acid fermentation and gamma irradiation of barley on antinutrient contents and nutrient digestibility in mink (Mustela vison) with and without dietary enzyme supplement. Arch Anim Nutr 2007; 61:211-21. [PMID: 17578263 DOI: 10.1080/17450390701297727] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The experiment was conducted to study the effects of fermentation of barley, using two different strains of lactic acid bacteria, a Lactobacillus plantarum/pentosus strain isolated from spontaneously fermented rye sourdough (AD2) and a starch-degrading Lactobacillus plantarum (AM4), on contents of mixed-linked (1 --> 3) (1 --> 4)-beta-glucans, alpha-amylase inhibitor activity, inositol phosphates, and apparent digestibility of macronutrients in mink. Effects of fermentation were compared with effects of gamma irradiation (gamma-irradiation: 60Co gamma-rays at 25 kGy). The diets were fed to mink with and without a supplementary enzyme preparation. Both lactic acid fermentation and gamma-irradiation followed by soaking and incubation, reduced concentrations of soluble beta-glucans, phytate and alpha-amylase inhibitor activity. Dietary enzyme supplementation increased significantly digestibility of crude protein, fat, starch and crude carbohydrate (CHO). Fermentation of the barley increased digestibility of starch and CHO. Fermentation with lactic acid bacteria AD2 resulted in higher starch and CHO digestibility than strain AM4, and had greater effect than gamma-irradiation, soaking and incubation. The highest digestibility of starch and CHO was obtained after AD2 fermentation followed by enzyme supplementation. It is concluded that both lactic acid fermentation of barley and enzyme supplementation have positive nutritional implications in the mink by limiting the effects of antinutrients and improving digestibility and energy utilization.
Collapse
Affiliation(s)
- Anders Skrede
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, As, Norway.
| | | | | | | | | |
Collapse
|
28
|
Hurrell RF, Reddy MB, Burri J, Cook JD. Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods. Br J Nutr 2007. [DOI: 10.1079/bjn2002594] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of the present study was to compare Fe absorption from industrially-manufactured and home-cooked cereal foods. Fe absorption was measured using the radiolabelled Fe extrinsic tag technique in thirty-nine adult human subjects from cereal porridges manufactured by extrusion cooking or roller-drying, and from the same cereal flours after home cooking to produce pancakes, chappattis or bread. One series of cereal porridges was amylase-treated in addition before roller-drying. Fe absorption was relatively low from all products, ranging from 1·8–5·5% for rice, 2·5–3·5% for maize, 4·9–13·6 % for low-extraction wheat, and <1% for high-extraction wheat foods. The phytic acid content remained high after drying of the cereal porridges being about 1·20, 1·70, 3·20, 3·30 mg/g in low-extraction wheat, rice, high-extraction wheat and maize products respectively, and could explain the low Fe absorption. There were little or no differences in Fe absorption between the extruded and roller-dried cereals, although amylase pre-treatment increased Fe absorption from the roller-dried rice cereal 3-fold. This was not due to phytate degradation but possibly because of the more liquid nature of the cereal meal as fed. There were similarly few or no differences in Fe absorption between the industrially-processed cereals and home-cooked cereals made into pancakes or chappattis. Bread-making, however, degraded phytic acid to zero in the low-extraction wheat flour and Fe absorption increased to 13·6%, the greatest from all cereal foods tested. It is concluded that Fe absorption from extruded, roller-dried or home-cooked cereal foods is similarly low and that only those cooking procedures such as bread-making, which extensively degrades phytic acid, or amylase pre-treatment, which substantially liquifies cereal porridges, improve Fe absorption.
Collapse
|
29
|
Lestienne I, Buisson M, Lullien-Pellerin V, Picq C, Trèche S. Losses of nutrients and anti-nutritional factors during abrasive decortication of two pearl millet cultivars (Pennisetum glaucum). Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.11.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
30
|
. AR, . BR, . FG, . MA, . AS. Biosorption of Mercury by Biomass of Filamentous Algae Spirogyra Species. ACTA ACUST UNITED AC 2006. [DOI: 10.3923/jbs.2006.695.700] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
31
|
. AO, . FO, . BA, . AO, . OI, . OL, . KB, . JS. Antimicrobial and Gastrointestinal Protective Properties of Parquetina nigrescens (Afzel.) Bullock. ACTA ACUST UNITED AC 2006. [DOI: 10.3923/jbs.2006.701.705] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
32
|
. JE, . LS, . JM, . TD. Beneficial Changes and Drawbacks of a Traditional Fermentation Process on Chemical Composition and Antinutritional Factors of Yellow Maize (Zea mays). ACTA ACUST UNITED AC 2005. [DOI: 10.3923/jbs.2005.590.596] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
33
|
Sindhu S, Khetarpaul N, Sindhu A. Effect of probiotic fermentation on carbohydrate and mineral profile of an indigenously developed food blend. ACTA ALIMENTARIA 2005. [DOI: 10.1556/aalim.34.2005.1.7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
34
|
Changes in sorghum enzyme inhibitors, phytic acid, tannins and in vitro protein digestibility occurring during Khamir (local bread) fermentation. Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.12.038] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
35
|
Leroy F, De Vuyst L. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Technol 2004. [DOI: 10.1016/j.tifs.2003.09.004] [Citation(s) in RCA: 607] [Impact Index Per Article: 30.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
36
|
Hurrell RF. Influence of vegetable protein sources on trace element and mineral bioavailability. J Nutr 2003; 133:2973S-7S. [PMID: 12949395 DOI: 10.1093/jn/133.9.2973s] [Citation(s) in RCA: 141] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Vegetable protein sources are often mixed with cereals for complementary feeding. Both contain high levels of phytic acid, which can inhibit trace element and mineral absorption. In adults, phytic acid has been reported to inhibit the absorption of iron, zinc, calcium and manganese but not copper. There are far fewer studies in infants. Phytic acid is a strong inhibitor of iron absorption in both infants and adults, but its influence on zinc absorption in infants seems to be modest and perhaps most important in children recovering from infection. The influence of phytic acid on calcium and magnesium absorption would seem of minor importance. Because iron and zinc deficiencies are widespread in infants and young children in developing countries, the bioavailability of iron and zinc from complementary food is a major concern. Iron absorption may be as low as 2-3% from porridge based on whole-grain cereals and legumes (phytic acid approximately 1 g/100 g) even in iron-deficient subjects. Decreasing phytic acid by 90% ( approximately 100 mg/100 g dried product) would be expected to increase absorption about twofold and complete degradation perhaps fivefold or more. More modest reductions in phytic acid content may not usefully improve iron absorption. Complete enzymatic degradation of phytic acid is recommended. If this is not possible, it is recommended that the molar ratio of phytic acid to iron in an iron-fortified food be <1, preferably <0.5. At these low levels of phytic acid (20-30 mg/100 g dried product), zinc absorption should be satisfactory.
Collapse
Affiliation(s)
- Richard F Hurrell
- Institute of Food Science ETHZ, Laboratory of Human Nutrition, CH-8803 Rüschlikon, Switzerland.
| |
Collapse
|
37
|
Sindhu SC, Khetarpaul N. Effect of probiotic fermentation on antinutrients and in vitro protein and starch digestibilities of indigenously developed RWGT food mixture. Nutr Health 2003; 16:173-81. [PMID: 12418801 DOI: 10.1177/026010600201600303] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Indigenously developed RWGT food mixture which contained rice flour, whey, sprouted green gram paste and tomato pulp (2:1:1:1 w/w) was autoclaved 1.5 kg/cm2, 15 min, 121 degrees C), cooled and fermented with 2% liquid culture (containing 10(6) cells/ml broth). Two types of fermentations were carried out i.e. single culture fermentation [L. casei, L. plantarum (37 degrees C, 24 hr.)] and sequential culture fermentation [S. boulardii (25 degrees C, 24 hr.) + L. casei (37 degrees C, 24 hr.)]; S. boulardii [(25 degrees C, 24 hr.) + L. plantarum (37 degrees C, 24 hr.)]. All the fermentations drastically reduced the contents of phytic acid, polyphenols and trypsin inhibitor activity while significantly improving the in vitro digestibilities of starch and protein. Sequential culture fermentations brought about higher changes as compared to single culture fermentations.
Collapse
Affiliation(s)
- Sangeeta C Sindhu
- Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India
| | | |
Collapse
|
38
|
Hurrell RF, Reddy MB, Juillerat MA, Cook JD. Degradation of phytic acid in cereal porridges improves iron absorption by human subjects. Am J Clin Nutr 2003; 77:1213-9. [PMID: 12716674 DOI: 10.1093/ajcn/77.5.1213] [Citation(s) in RCA: 189] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Phytic acid in cereal-based and legume-based complementary foods inhibits iron absorption. Low iron absorption from cereal porridges contributes to the high prevalence of iron deficiency in infants from developing countries. OBJECTIVE The objective was to measure the influence of phytic acid degradation on iron absorption from cereal porridges. DESIGN An exogenous phytase was used to fully degrade phytic acid during the manufacture of 9 roller-dried complementary foods based on rice, wheat, maize, oat, sorghum, and a wheat-soy blend. Iron absorption from the phytate-free and native phytate porridges prepared with water or milk (wheat only) was measured in adult humans with an extrinsic-label radioiron technique. Ascorbic acid was added to some porridges. RESULTS When the foods were reconstituted with water, dephytinization increased iron absorption from rice porridge from 1.73% to 5.34% (P < 0.001), from oat from 0.33% to 2.79% (P < 0.0001), from maize from 1.80% to 8.92% (P < 0.0001), from wheat from 0.99% to 11.54% (P < 0.0001), from the wheat-soy blend without ascorbic acid from 1.15% to 3.75% (P < 0.005), and from the wheat-soy blend with ascorbic acid from 2.40% to 8.46% (P < 0.005). Reconstituting wheat porridge with milk instead of water markedly decreased or completely removed the enhancing effect of dephytinization on iron absorption in the presence and absence of ascorbic acid. Dephytinization did not increase iron absorption from high-tannin sorghum porridge reconstituted with water but increased iron absorption from low-tannin sorghum porridge by approximately 2-fold (P < 0.01). CONCLUSIONS Phytate degradation improves iron absorption from cereal porridges prepared with water but not with milk, except from high-tannin sorghum.
Collapse
|
39
|
Egli I, Davidsson L, Juillerat M, Barclay D, Hurrell R. The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feedin. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09609.x] [Citation(s) in RCA: 131] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
40
|
Elyas SH, El Tinay AH, Yousif NE, Elsheikh EA. Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet. Food Chem 2002. [DOI: 10.1016/s0308-8146(01)00386-7] [Citation(s) in RCA: 55] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
41
|
Abstract
The main barriers to successful iron fortification are the following: 1) finding an iron compound that is adequately absorbed but causes no sensory changes to the food vehicle; and 2) overcoming the inhibitory effect on iron absorption of dietary components such as phytic acid, phenolic compounds and calcium. These barriers have been successfully overcome with some food vehicles but not with others. Iron-fortified fish sauce, soy sauce, curry powder, sugar, dried milk, infant formula and cereal based complementary foods have been demonstrated to improve iron status in targeted populations. The reasons for this success include the use of soluble iron such as ferrous sulfate, the addition of ascorbic acid as an absorption enhancer or the use of NaFeEDTA to overcome the negative effect of phytic acid. In contrast, at the present time, it is not possible to guarantee a similar successful fortification of cereal flours or salt. There is considerable doubt that the elemental iron powders currently used to fortify cereal flours are adequately absorbed, and there is an urgent need to investigate their potential for improving iron status. Better absorbed alternative compounds for cereal fortification include encapsulated ferrous sulfate and NaFeEDTA, which, unlike ferrous sulfate, do not provoke fat oxidation of cereals during storage. Encapsulated compounds also offer a possibility to fortify low grade salt without causing off-colors or iodine loss. Finally, a new and useful additional approach to ensuring adequate iron absorption from cereal based complementary foods is the complete degradation of phytic acid with added phytases or by activating native cereal phytases.
Collapse
Affiliation(s)
- Richard F Hurrell
- Laboratory of Human Nutrition, Institute of Food Science ETHZ, Rüschlikon, Switzerland CH8803.
| |
Collapse
|
42
|
Matuschek E, Svanberg U. Oxidation of Polyphenols and the Effect on In vitro Iron Accessibility in a Model Food System. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb11421.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
43
|
Sindhu SC, Khetarpaul N. Probiotic Fermentation of Indigenous Food Mixture: Effect on Antinutrients and Digestibility of Starch and Protein. J Food Compost Anal 2001. [DOI: 10.1006/jfca.2001.1022] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
44
|
Matuschek E, Towo E, Svanberg U. Oxidation of polyphenols in phytate-reduced high-tannin cereals: effect on different phenolic groups and on in vitro accessible iron. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:5630-5638. [PMID: 11714370 DOI: 10.1021/jf0108157] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
After reduction of phytate with phytase, water slurries of two high-tannin cereal flours were incubated with polyphenol oxidase (mushroom tyrosinase), and the effects on different phenolic groups and on in vitro accessible iron were studied. Enzyme incubation was also performed after cooking, soaking, and germination of the cereals. Phytase incubation significantly decreased the phytate content, and incubation with polyphenol oxidase had a reducing effect on the total phenol content, as well as on the amount of catechol and resorcinol groups. The in vitro accessible iron increased when the cereals were incubated with phytase and polyphenol oxidase, and the highest accessibility of iron was obtained when the germinated samples were incubated. The results from this study imply that oxidation of polyphenols in high-tannin cereals, after reduction of phytate, may be used to increase the bioavailability of iron in foods prepared from these cereals.
Collapse
Affiliation(s)
- E Matuschek
- Department of Food Science, Chalmers University of Technology, Box 5401, SE-402 29 Göteborg, Sweden.
| | | | | |
Collapse
|