Enhancing the antioxidative capacity and acceptability of Kunnu beverage from gluten-free pearl millet (Pennisetum glaucum) through fortification with tigernut sedge (Cyperus esculentus) and coconut (Cocos nucifera) extracts

Effect of fermented Cassava sievate and tiger nut shaft on growth performance, blood profile and immunological parameters in male rabbits

This study examined the effects of using mushroom mycelium to ferment tigernut and cassava pulp on the growth performance, haematology and immunology of rabbits. Seventy-five New Zealand Bulk grower rabbits were randomly distributed to four treatment groups and a control group in a completely randomized approach. The treatment groups were fed with formulated experimental diets containing one of fermented tigernut drink by-product (FT), fermented cassava sievate (FC), unfermented tigernut drink by-product (UT), or unfermented cassava sievate (UC). The control group was fed a basal diet with no additives. The proximate composition of the fermented feed was analyzed. The weight gain of the animals was, 834.5, 633, 790, 510, and 706 g for control, FT, FC, UT, and UC respectively. The packed cell volume (PCV) for animals in the control group, FT, and FC are 34.33, 37.26, and 32.29% respectively. The red blood cell (RBC) of the FT was favourably improved (5.53 × 1012/L) compared to those of UT (2.28 × 1012/L), while there was a reduction in the red blood cell count of FC group (1.02 × 1012/L). Conclusively, the inclusion of fermented tiger nut drink by-product in rabbit feed improved the PCV and RBC of the rabbits' understudy but did not affect their growth performance.

Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs

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.

Variability of the Main Economically Valuable Characteristics of Cyperus esculentus L. in Various Ecological and Geographical Conditions

This study includes an assessment of the VIR (Center N.I. Vavilov All-Russian Institute of Plant Genetic Resources) chufa collection, grown in various ecological and geographical conditions of the Russian Federation: "Yekaterininskaya experimental station VIR" in the Tambov region and "Kuban experimental station VIR" in the Krasnodar Region during the years 2020-2021. The main indicators of the economic value of chufa accessions were studied: yield structure and nutritional value (oil, protein, starch, and fatty acid profile). The accessions were grown in regions with different climatic conditions. As a result of the study, the variability of the biochemical and yield characteristics and the correlation between the studied indicators and the factor structure of its variability were established. Of the 20 accessions used in the study, the accessions with the highest protein, starch, oil and unsaturated fatty acid contents were selected, which are the most promising for their use as a raw material to expand the range of regional functional food products, as well as for future breeding efforts in the development of new, promising regional chufa varieties.

Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years

In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most well-known, celiac disease. Nowadays, the consumption of gluten-free products is not only restricted to targeted groups, but it has become a food trend for normal consumers, especially in countries such as the UK, the US, and some European countries, who believe that consuming a gluten-free product is a healthier choice compared to normal gluten-containing products. However, some research studies have disapproved of this claim because the currently available gluten-free products in the market are generally known to be lower in proteins, vitamins, and minerals and to contain higher lipids, sugar, and salt compared to their gluten-containing counterparts. The use of other gluten-free cereals such as sorghum, millet, and teff as well as pseudo cereals such as buckwheat and quinoa has gained significant interest in research in terms of their various potential health benefits. Hence, this review highlights the potential health benefits of some gluten-free cereals and pseudo cereals apart from corn and rice in the last decade. The potential health benefits of gluten-free products such as bread, pasta, crackers, and cookies and the health benefits of some other non-alcoholic beverages made from gluten-free cereals and pseudo cereals are reported.

Effects of Curculigo pilosa supplementation on antioxidant and antidiabetic activities of yam flour

The practice of using nutritional knowledge to enhance the general health of the populace forms the basis of food fortification. In this study, an antioxidant-rich Curculigo pilosa is substituted (1, 3, 5 and 10%) into yam tuber flour with the aim of improving the antidiabetic and antioxidant properties of the yam tuber flour. Antioxidant property was evaluated by polyphenol contents, ascorbic acid content, reducing effects, scavenging activity and inhibition of linoleic acid peroxidation. Antidiabetic activity was assessed by inhibition of α- amylase and α- glucosidase enzymes. The antioxidant property was significantly (p < 0.05) enhanced; also, the ability of the sample to inhibit the activity of α- amylase and α- glucosidase enzymes were significantly (p < 0.05) enhanced by supplementation with Curculigo pilosa. The profiling of the samples by High Performance Liquid Chromatography revealed some proven antioxidant and antidiabetic agents which were enhanced in supplemented yam flour. It can be concluded from the results obtained in this study that Curculigo pilosa powder could be a promising functional ingredient for yam flour in the management of diabetes and other oxidant-related diseases.

Determination of crop coefficient for chufa crop (Cyperus esculentus L. var. sativus Boeck.) for sustainable irrigation scheduling

Chufa is a traditional crop in L'Horta de València (Spain), a historical agricultural system that has been recognised in the register of Globally Important Agricultural Heritage Systems, managed by the Food and Agriculture Organization of the United Nations (FAO), and is one of the six protected Mediterranean and metropolitan horticultural fields as per the European Environment Agency. Chufa is a horticultural crop cultivated for its tubers. Our team has carried out different studies to improve the sustainability of chufa crop, particularly the efficiency of irrigation water use; however, the complete irrigation water requirements remain unknown. Therefore, the main aim of this study was to determine the crop coefficient values for chufa crop along its crop cycle using a smart field weighing lysimeter for three consecutive seasons and to determine its irrigation water requirements. The single crop coefficient values are 0.32, 1.40, and 0.80 for the initial stage, mid-season stage, and end of the late season stage, respectively for local conditions and 1.24 and 0.73 for mid- and late season stages, respectively for standard conditions. FAO segmented and second-order polynomial functions are presented to describe the crop coefficient evolution throughout the cycle, and could be used for irrigation scheduling and may lead to important water savings. The average seasonal net irrigation water requirement for chufa crop was approximately 640 mm, representing around 57% of the irrigation depth usually applied by chufa growers. The water savings that may be achieved by the adjustment of irrigation water with irrigation water requirements, using the crop coefficient, would improve, to a great extent, the sustainability of the L'Horta de València historical agricultural system, in view of the water scarcity resulting from climate change. This sustainable irrigation scheduling will improve the ecosystem indices, which have been altered by the application of over-irrigation, in the area.