1
|
Onwuka QI, Chinma CE, Ezeocha VC, Otegbayo B, Oyeyinka SA, Adebo JA, Wilkin J, Bamidele OP, Adebo OA. Short-term germinated legume flours as functional ingredients in food products. J Food Sci 2024. [PMID: 39251487 DOI: 10.1111/1750-3841.17334] [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: 06/12/2024] [Revised: 08/07/2024] [Accepted: 08/08/2024] [Indexed: 09/11/2024]
Abstract
Unlocking the potential of legumes through short-term germination offers an innovative approach to improving the functionality of the resultant flour. This review examines the multifaceted benefits of short-term germinated legume flour, emphasizing the enzymatic activities that breakdown complex legume compounds into simpler forms and reduce anti-nutritional factors. This process improves digestibility, nutrient bioavailability, and health-promoting properties. Furthermore, short-term germination enhances the techno-functional properties of legume flours without compromising their quality, avoiding excessive starch and protein degradation associated with prolonged germination. This review also explores the applications of short-term germinated legume flours in developing nutritious and healthy food products tailored to diverse dietary needs. Subsequent integration of these short-term germinated flours into food products provides a route for the development of cost-effective, nutritious, and sustainable options that can address malnutrition and enhance overall well-being.
Collapse
Affiliation(s)
- Queeneth Ijeoma Onwuka
- Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria
| | - Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria
- Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa
- Africa Centre of Excellence for Mycotoxin and Food Safety, Federal University of Technology, Minna, Nigeria
| | - Vanessa Chinelo Ezeocha
- Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, Umudike, Nigeria
| | - Bolanle Otegbayo
- Food Science and Technology Program, Bowen University, Iwo, Nigeria
| | - Samson Adeoye Oyeyinka
- Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa
- National Centre for Food Manufacturing, University of Lincoln, Holbeach, UK
| | - Janet Adeyinka Adebo
- Food Evolution Research Laboratory, School of Tourism and Hospitality, University of Johannesburg, Johannesburg, South Africa
| | - Jon Wilkin
- Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee, UK
| | | | - Oluwafemi Ayodeji Adebo
- Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa
- Africa Centre of Excellence for Mycotoxin and Food Safety, Federal University of Technology, Minna, Nigeria
| |
Collapse
|
2
|
Avezum L, Ollier L, Siguemoto E, Rajjou L, Mestres C. Hydrolysis and diffusion of raffinose oligosaccharides family products in chickpeas, lentils, and beans under different pH and temperature steeping conditions. Food Res Int 2024; 191:114732. [PMID: 39059925 DOI: 10.1016/j.foodres.2024.114732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 07/01/2024] [Accepted: 07/03/2024] [Indexed: 07/28/2024]
Abstract
Soaking pulses in water is a traditional practice widely used both by many households and by the food industry, and depending on the specific conditions used, can effectively reduce α-galactosides. Monitoring changes in α-galactoside content in pulses under different steeping conditions can provide insights into the degradation mechanisms and help overcome the barrier to consumption caused by digestive problems. In this study, we analyzed the impact of steeping at different temperatures (30, 45, 60, 75, and 90 °C) and at different pH (4.0, 5.0, and 6.0) on α-galactosides content in chickpeas, lentils, and beans. Our results showed that the lower the pH, the faster the α-galactosides were reduced. Moreover, steeping at lower temperatures (30 °C and 45 °C) favored hydrolysis of α-galactosides, whereas steeping at higher temperatures (60, 75, and 90 °C) favored diffusion. Soaking at 45 °C at a pH of 4.0 for 3 h resulted in acceptable levels of α-galactosides (less than 1 g/100 g), i.e. a reduction of up to 65 % in chickpeas, 85 % in lentils, and 52 % in beans.
Collapse
Affiliation(s)
- Luiza Avezum
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier France
| | - Léa Ollier
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier France
| | - Erica Siguemoto
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier France
| | - Loïc Rajjou
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), 78000, Versailles, France
| | - Christian Mestres
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier France.
| |
Collapse
|
3
|
Rizvi QUEH, Guiné RPF, Ahmed N, Sheikh MA, Sharma P, Sheikh I, Yadav AN, Kumar K. Effects of Soaking and Germination Treatments on the Nutritional, Anti-Nutritional, and Bioactive Characteristics of Adzuki Beans ( Vigna angularis L.) and Lima Beans ( Phaseolus lunatus L.). Foods 2024; 13:1422. [PMID: 38731793 PMCID: PMC11083788 DOI: 10.3390/foods13091422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 04/30/2024] [Accepted: 05/04/2024] [Indexed: 05/13/2024] Open
Abstract
Lima beans (Phaseolus lunatus) and adzuki beans (Vigna angularis) are some of the most nutritious underutilized pulses that are significant in being used as basic ingredients for the preparation of various food products. The present study aimed to determine the impact of soaking and germination on nutritional and bioactive components, in vitro protein digestibility, reducing power, metal chelating capacity, antioxidant activity, and anti-nutritional components of lima and adzuki beans. The findings showed that during the germination treatment, the in vitro protein digestibility of lima and adzuki beans increased by 14.75 and 10.98%, respectively. There was an increase in the antioxidant activity of lima beans by 33.48% and adzuki beans by 71.14% after 72 h of germination, respectively. The reducing power assay of lima and adzuki beans indicated an increase of 49.52 and 36.42%, respectively, during germination. Similarly, the flavonoid and metal chelating activity increased in lima and adzuki beans after 72 h of germination. In contrast, the anti-nutrients, such as phytic acid, tannin content, and trypsin inhibitor activity, decreased significantly p < 0.05 after 72 h of germination. These results are encouraging and allow for utilizing the flour obtained from the germinated beans in functional bakery products, which can contribute to eradicating protein deficiency among some population groups. At the same time, promoting soaking and germination of the beans as a way to enhance the nutritional quality and reduce anti-nutrients can contribute to the interest in these underutilized pulses. They could be seen as an additional tool to improve food security.
Collapse
Affiliation(s)
- Qurat Ul Eain Hyder Rizvi
- Department of Food Technology, Dr. Khem Singh Gill Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour 173101, India; (Q.U.E.H.R.); (N.A.); (M.A.S.)
| | - Raquel P. F. Guiné
- CERNAS Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal
| | - Naseer Ahmed
- Department of Food Technology, Dr. Khem Singh Gill Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour 173101, India; (Q.U.E.H.R.); (N.A.); (M.A.S.)
| | - Mohd Aaqib Sheikh
- Department of Food Technology, Dr. Khem Singh Gill Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour 173101, India; (Q.U.E.H.R.); (N.A.); (M.A.S.)
- Department of Food Process Engineering, National Institute of Technology, Rourkela 769005, India
| | - Paras Sharma
- Department of Food Technology, Mizoram University, Aizawl 796004, India;
| | - Imran Sheikh
- Department of Biotechnology, Dr. Khem Singh Gill Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour 173101, India; (I.S.); (A.N.Y.)
| | - Ajar Nath Yadav
- Department of Biotechnology, Dr. Khem Singh Gill Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour 173101, India; (I.S.); (A.N.Y.)
| | - Krishan Kumar
- Department of Food Technology, Dr. Khem Singh Gill Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour 173101, India; (Q.U.E.H.R.); (N.A.); (M.A.S.)
- Department of Food Technology, Rajiv Gandhi University, Doimukh 791112, India
| |
Collapse
|
4
|
Amarowicz R, Pegg RB. Condensed tannins-Their content in plant foods, changes during processing, antioxidant and biological activities. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:327-398. [PMID: 38906590 DOI: 10.1016/bs.afnr.2024.03.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
Condensed tannins are considered nutritionally undesirable, because they precipitate proteins, inhibit digestive enzymes, and can affect the absorption of vitamins and minerals. From the consumer's point of view, they impart astringency to foods. Yet, they are viewed as a double-edged sword, since they possess antioxidant and anti-inflammatory activities. Intake of a small quantity of the right kind of tannins may in fact be beneficial to human health. This chapter reports on the chemical structure of condensed tannins, their content in plants and food of plant origin, how they are extracted, and methods for their determination. A description of the effects of processing on condensed tannins is discussed and includes soaking, dehulling, thermal processing (i.e., cooking, boiling, autoclaving, extrusion), and germination. The astringency of condensed tannins is described in relation to their interactions with proteins. Finally, details about the biological properties of condensed tannins, including their antimicrobial, anti-inflammatory, anticancer, anti-diabetic, and anti-obesity activities, are reviewed.
Collapse
Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, GA, United States
| |
Collapse
|
5
|
Une S, Nakata R, Nonaka K, Akiyama J. Antiproliferative and anti-inflammatory effects of fractionated crude lectins from boiled kidney beans (Phaseolus vulgaris). J Food Sci 2024; 89:671-683. [PMID: 37983860 DOI: 10.1111/1750-3841.16847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 10/05/2023] [Accepted: 11/01/2023] [Indexed: 11/22/2023]
Abstract
In this study, we investigated the biological profile of lectins isolated from raw and boiled Japanese red Kintoki beans (red kidney beans [RKB]; Phaseolus vulgaris). Lectins in beans showing agglutination activity were retained after heating. Raw and boiled RKB lectins were fractionated using carboxymethyl- and diethylaminoethyl-Sepharose, respectively. Boiled RKB lectins were evaluated for carbohydrate specificity as well as cytokine-inducing and antiproliferative activities against cancer cells and compared with raw RKB lectins. Raw RKB lectins showed specificity for thyroglobulin and fetuin, whereas boiled lectins showed specificity for N-acetylneuraminic acid. Raw RKB lectins showed low resistance to proteases and tolerated temperatures greater than 80°C for 5 min. Notably, lectins from raw and boiled beans showed antiproliferative activity against five types of cancer cells B16, LM8, HeLa, HepG2, and Colo 679. In particular, lectins from raw beans exhibited a significantly stronger activity than those from boiled beans. Anti-inflammatory effects were notably observed in crude extracts from raw and boiled beans. Specifically, lectins fractionated from boiled beans markedly inhibited the expression of tumor necrosis factor-α and interleukin-6. Overall, our results showed that RKB lectins from boiled beans exert anti-inflammatory and anticancer effects and could be developed as potential chemopreventive agents. PRACTICAL APPLICATION: Japanese red kidney beans (RKB) are cultivated in numerous parts of the temperate zone and consumed in many countries. Lectins from boiled beans exhibited anticancer activity, similar to lectins from raw beans. Additionally, crude and fractionated lectins from boiled beans showed anti-inflammatory activity. Thus, boiled RKB lectins have the potential to be used as a bioactive protein for medical research and could be developed as anticancer agents.
Collapse
Affiliation(s)
- Satsuki Une
- Faculty of Education, Kagawa University, Takamatsu, Kagawa, Japan
| | - Rieko Nakata
- Faculty of human Life and Environment, Nara Women's University, Nara, Japan
| | - Koji Nonaka
- Faculty of Health Science, Naragakuen University, Sangho-cho, Nara, Japan
| | - Junich Akiyama
- Department of Physical Therapy, Kibi International University, Takahasi, Okayama, Japan
| |
Collapse
|
6
|
Dey S, Saxena A, Kumar Y, Maity T, Tarafdar A. Optimizing the effect of ultrasonication and germination on antinutrients and antioxidants of kodo ( Paspalum scrobiculatum) and little ( Panicum sumatrense) millets. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2990-3001. [PMID: 37786602 PMCID: PMC10542061 DOI: 10.1007/s13197-023-05837-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/29/2023] [Accepted: 09/01/2023] [Indexed: 10/04/2023]
Abstract
Kodo (Paspalum scrobiculatum) and little (Panicum sumatrense) millet grains were utilized to minimize their antinutrient content (phytate and tannin) and maximize their antioxidant activity (DPPH) by studying the effect of ultrasonication time, germination time and temperature using central composite rotatable design. Results revealed the optimum conditions for producing ultrasonicated and germinated kodo and little millet flour of the highest antioxidant activity and lowest antinutrient content (phytate and tannin) by using 30 min for ultrasonication, 72 h for germination at 40 °C. Further, a second order model was developed to describe and predict the effect of process variables on antioxidant activity and antinutrient contents. Extended experiments were carried out under the optimized conditions to validate the developed model. The antioxidant activity obtained was 88.46% RSA and 89.06% RSA for kodo and little millet grain flours, respectively whereas antinutrient content for phytate was 0.165 mol/kg and 0.199 mol/kg and for tannin 2.88 mol/kg and 9.51 mol/kg, for kodo and little millet grain flours, respectively. This study provides useful information about the potential utilization of ultrasonicated and germinated kodo and little millet grain flours for the development of functional foods.
Collapse
Affiliation(s)
- Swarnima Dey
- Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, Uttar Pradesh 201313 India
- Department of Food Technology, Faculty of Science and Humanities, SRM University Delhi- NCR Sonepat, Haryana, 131029 India
| | - Alok Saxena
- Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, Uttar Pradesh 201313 India
| | - Yogesh Kumar
- Department of Food Technology, Faculty of Science and Humanities, SRM University Delhi- NCR Sonepat, Haryana, 131029 India
| | - Tanushree Maity
- Office of the Director General - Life Sciences, Defence Research and Development Organization, SSPL Campus, Lucknow Road, Timarpur, New Delhi 110054 India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, 243122 Izatnagar, Bareilly, Uttar Pradesh India
| |
Collapse
|
7
|
Günal-Köroğlu D, Lorenzo JM, Capanoglu E. Plant-Based Protein-Phenolic Interactions: Effect on different matrices and in vitro gastrointestinal digestion. Food Res Int 2023; 173:113269. [PMID: 37803589 DOI: 10.1016/j.foodres.2023.113269] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 07/09/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
This review summarizes the literature on the interaction between plant-based proteins and phenolics. The structure of the phenolic compound, the plant source of proteins, matrix properties (pH, temperature), and interaction mechanism (covalent and non-covalent) change the secondary structure, ζ-potential, surface hydrophobicity, and thermal stability of proteins as well as their functional properties including solubility, foaming, and emulsifying properties. Studies indicated that the foaming and emulsifying properties may be affected either positively or negatively according to the type and concentration of the phenolic compound. Protein digestibility, on the other hand, differs depending on (1) the phenolic concentration, (2) whether the food matrix is solid or liquid, and (3) the state of the food-whether it is heat-treated or prepared as a mixture without heat treatment in the presence of phenolics. This review comprehensively covers the effects of protein-phenolic interactions on the structure and properties of proteins, including functional properties and digestibility both in model systems and real food matrix.
Collapse
Affiliation(s)
- Deniz Günal-Köroğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia 4, Parque Tecnológico de Galicia, 32900 Ourense, Spain.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
| |
Collapse
|
8
|
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
|
9
|
Jepleting N, N. Sila D, N. Orina I. Nutritional Composition and Antinutrient to Mineral Molar Ratios of Selected Improved Common Beans Grown in Kenya. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2022. [DOI: 10.12944/crnfsj.10.3.35] [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
A decline in common bean production has been ascribed to climate change. The adoption of improved beans aims to increase productivity, profitability, and consumption, thus reducing food and nutrition insecurity in the country. The aim of this study was to determine the proximate composition, antinutrient content, mineral content, and bioaccessibility of zinc and iron in two improved bean varieties grown in Kenya; Faida (biofortified) and RM 01 (drought tolerant)). The protein content of RM 01 (22.48%) was significantly higher than the Faida bean variety (20.90%). RM 01 bean variety had higher crude fat (4.20%) and crude fiber (4.31%) content compared to Faida which had 3.78% and 3.31% for crude fat and crude fiber respectively. Faida recorded significantly higher levels of iron (61.5 mg/kg) and zinc (26.8 mg/kg) content. Faida beans also had significantly (p< 0.05) high levels of phytates (11.70 mg/g) and tannins (4.39 mg CE/g). Phytate to iron ratio for Faida was 17.08 and RM 01 was 15.19 while the phytate-to-zinc ratio was 42.26 and 35.36 for Faida and RM 01 respectively. The RM 01 bean variety had iron bioaccessibility of 35% and zinc bioaccessibility of 65% compared to the Faida bean variety which had bioaccessibility of 29% and 42% for iron and zinc respectively. In conclusion, RM 01 variety is a better source of iron, zinc, and protein compared to the Faida variety.
Collapse
Affiliation(s)
- Nancy Jepleting
- Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| | - Daniel N. Sila
- Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| | - Irene N. Orina
- Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| |
Collapse
|
10
|
Chaturvedi S, Chakraborty S. Optimization of fermentation conditions of synbiotic legume‐based beverages and study of their antimicrobial and proteolytic activity. J Food Sci 2022; 87:5070-5088. [DOI: 10.1111/1750-3841.16357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 09/18/2022] [Accepted: 09/23/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Smriti Chaturvedi
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - Snehasis Chakraborty
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| |
Collapse
|
11
|
Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking. Heliyon 2022; 8:e10561. [PMID: 36119878 PMCID: PMC9474322 DOI: 10.1016/j.heliyon.2022.e10561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 01/31/2022] [Accepted: 09/01/2022] [Indexed: 11/24/2022] Open
Abstract
Beans are one of the most important cheap source of protein in developing countries. However, their utilisation in the diets of many people remains limited due to long cooking time, among others. Therefore, it is imperative to identify ways to enhance utilisation of beans. The aim of the current study was to assess the effects of soaking and cooking in different types of water (tap, borehole, acidulated- 1.0 percent citric acid and soda- 0.2 percent sodium bicarbonate) on cooking time (CT), split percentage (SP) and total soluble solids (TSS) in broth of different varieties of beans. Results show that soaking significantly reduced CT across eight varieties from an average CT of 109.5–84.6 min in tap water, 109.5–85.2 min in borehole water, 115.9–92.7 min in acidulated water and 82.0–51.2 min in soda water representing 22.7%, 22.1%, 20.0% and 37.6% reduction in CT, respectively. Soaking generally decreased SP and varietal differences were observed suggesting beans are less likely to break when soaking precede cooking. Although cooking in soda water significantly reduced CT, unfortunately, it increased SP. Acidulated water extended CT but reduced SP in almost all varieties. Soaking generally decreased TSS in broth from 7.0 to 6.7% in tap water, 6.1–5.8% in borehole water and 11.3–7.7% in soda water while it increased TSS in acidulated water from 18.2 to 20.6% across all the eight varieties which suggest reduction in leaching out of bean solids into cooking water which is consistent with reduced SP of soaked beans. While use of soda water reduced cooking time and therefore saved time and energy, its effect of increasing split percent may not be appealing to some consumers. This study has demonstrated that bean soaking significantly reduced cooking time and split percent and these can also be affected by type of cooking water.
Collapse
|
12
|
Wani SA, Alwahibi MS, Elshikh MS, Abdel Gawwad MR, Ali MA, Alhaji JH, Naik HR, Kumar P. Sensory, functional characteristics and
in vitro
digestibility of snacks supplemented with non‐traditional ingredient raw and processed fenugreek. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sajad Ahmad Wani
- Department of Food Technology ISlamic University of Science and Technology Awantipora Jammu and Kashmir 192122 India
| | - Mona S. Alwahibi
- Department of Botany and Microbiology College of Science King Saud University Riyadh 11451 Saudi Arabia
| | - Mohamed S. Elshikh
- Department of Botany and Microbiology College of Science King Saud University Riyadh 11451 Saudi Arabia
| | - Mohamed R. Abdel Gawwad
- Genetics & Bioengineering Faculty of Engineering and Natural Sciences International University of Sarajevo Sarajevo Bosnia and Herzegovina
| | - Mohammad Ajmal Ali
- Department of Botany and Microbiology College of Science King Saud University Riyadh 11451 Saudi Arabia
| | - Jwaher Haji Alhaji
- Department of Health Science College of Applied Studies and Community service King Saud University Riyadh 11451 Saudi Arabia
| | - Haroon Rashid Naik
- Department of Food Technology ISlamic University of Science and Technology Awantipora Jammu and Kashmir 192122 India
| | - Pradyuman Kumar
- Sant Longowal Institute of Engineering and Technology, Longowal Sangrur, Punjab 148106 India
| |
Collapse
|
13
|
Sahasakul Y, Aursalung A, Thangsiri S, Wongchang P, Sangkasa-ad P, Wongpia A, Polpanit A, Inthachat W, Temviriyanukul P, Suttisansanee U. Nutritional Compositions, Phenolic Contents, and Antioxidant Potentials of Ten Original Lineage Beans in Thailand. Foods 2022; 11:foods11142062. [PMID: 35885307 PMCID: PMC9324593 DOI: 10.3390/foods11142062] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/08/2022] [Accepted: 07/09/2022] [Indexed: 01/22/2023] Open
Abstract
Legumes and pulses are nutrient-dense foods providing a good source of protein, complex carbohydrates, fiber, vitamins, minerals, and bioactive compounds. To breed a new lineage of beans with specific nutritional and health beneficial purposes, more information on original lineage beans must be obtained. However, data concerning the nutritive compositions, total phenolic contents (TPCs), and health benefits regarding the antioxidant potentials of some original lineage beans in Thailand remain scarce, causing difficulty in decisional selection to breed a new lineage. Thus, this study aimed to examine the nutritional values (proximate compositions, vitamins, and minerals), TPCs, and antioxidant activities of ten original lineage bean cultivars in Glycine, Phaseolus, and Vigna genera from Genebank, Department of Agriculture (DOA), Thailand. The results indicated that beans in the Glycine genus potentially provided higher energy, protein, fat, and calcium contents than other genera, while the Phaseolus genus tended to provide higher carbohydrate and dietary fiber. Specifically, lima bean cultivar ‘38’ exhibited high vitamin B1, and red kidney bean cultivar ‘112’ exhibited high potassium content. Beans in the Vigna genus exhibited high TPCs and antioxidant activities. However, their nutritional compositions were markedly varied. The results of this work could support bean consumption as a feasible alternative diet and be used as a reference for future bean breeding (within the same genera) of a new lineage with particular nutritional requirements and health potentials.
Collapse
Affiliation(s)
- Yuraporn Sahasakul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Amornrat Aursalung
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Sirinapa Thangsiri
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Pitthaya Wongchang
- Biotechnology Research and Development Office, Department of Agriculture Rangsit-Nakorn Nayok, Rangsit (Klong 6), Thanyaburi, Pathum Thani 12100, Thailand; (P.W.); (P.S.-a.); (A.W.)
| | - Parichart Sangkasa-ad
- Biotechnology Research and Development Office, Department of Agriculture Rangsit-Nakorn Nayok, Rangsit (Klong 6), Thanyaburi, Pathum Thani 12100, Thailand; (P.W.); (P.S.-a.); (A.W.)
| | - Aphinya Wongpia
- Biotechnology Research and Development Office, Department of Agriculture Rangsit-Nakorn Nayok, Rangsit (Klong 6), Thanyaburi, Pathum Thani 12100, Thailand; (P.W.); (P.S.-a.); (A.W.)
| | - Auytin Polpanit
- Chiang Mai Field Crops Research Center, Department of Agriculture, Nong Han, San Sai District, Chiang Mai 50290, Thailand;
| | - Woorawee Inthachat
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Piya Temviriyanukul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Uthaiwan Suttisansanee
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
- Correspondence: ; Tel.: +66-(0)-2800-2380 (ext.422)
| |
Collapse
|
14
|
Jha UC, Nayyar H, Parida SK, Deshmukh R, von Wettberg EJB, Siddique KHM. Ensuring Global Food Security by Improving Protein Content in Major Grain Legumes Using Breeding and 'Omics' Tools. Int J Mol Sci 2022; 23:7710. [PMID: 35887057 PMCID: PMC9325250 DOI: 10.3390/ijms23147710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 07/05/2022] [Accepted: 07/05/2022] [Indexed: 11/16/2022] Open
Abstract
Grain legumes are a rich source of dietary protein for millions of people globally and thus a key driver for securing global food security. Legume plant-based 'dietary protein' biofortification is an economic strategy for alleviating the menace of rising malnutrition-related problems and hidden hunger. Malnutrition from protein deficiency is predominant in human populations with an insufficient daily intake of animal protein/dietary protein due to economic limitations, especially in developing countries. Therefore, enhancing grain legume protein content will help eradicate protein-related malnutrition problems in low-income and underprivileged countries. Here, we review the exploitable genetic variability for grain protein content in various major grain legumes for improving the protein content of high-yielding, low-protein genotypes. We highlight classical genetics-based inheritance of protein content in various legumes and discuss advances in molecular marker technology that have enabled us to underpin various quantitative trait loci controlling seed protein content (SPC) in biparental-based mapping populations and genome-wide association studies. We also review the progress of functional genomics in deciphering the underlying candidate gene(s) controlling SPC in various grain legumes and the role of proteomics and metabolomics in shedding light on the accumulation of various novel proteins and metabolites in high-protein legume genotypes. Lastly, we detail the scope of genomic selection, high-throughput phenotyping, emerging genome editing tools, and speed breeding protocols for enhancing SPC in grain legumes to achieve legume-based dietary protein security and thus reduce the global hunger risk.
Collapse
Affiliation(s)
- Uday C. Jha
- ICAR—Indian Institute of Pulses Research (IIPR), Kanpur 208024, India
| | - Harsh Nayyar
- Department of Botany, Panjab University, Chandigarh 160014, India;
| | - Swarup K. Parida
- National Institute of Plant Genome Research, New Delhi 110067, India;
| | - Rupesh Deshmukh
- National Agri-Food Biotechnology Institute, Punjab 140308, India;
| | | | - Kadambot H. M. Siddique
- The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6001, Australia
| |
Collapse
|
15
|
Wodajo D, Emire SA. Haricot beans ( Phaseolus vulgaris L.) flour: Effect of varieties and processing methods to favor the utilization of underconsumed common beans. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2074029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Derese Wodajo
- School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia
- Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
| | - Shimelis Admassu Emire
- School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia
| |
Collapse
|
16
|
Avezum L, Rondet E, Mestres C, Achir N, Madode Y, Gibert O, Lefevre C, Hemery Y, Verdeil JL, Rajjou L. Improving the nutritional quality of pulses via germination. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2063329] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Luiza Avezum
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), Versailles, France
| | - Eric Rondet
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Christian Mestres
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Nawel Achir
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Yann Madode
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi (LSA/FSA/UAC), Cotonou, Benin
| | - Olivier Gibert
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Charlotte Lefevre
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Youna Hemery
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Jean-Luc Verdeil
- AGAP, Université de Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, France
| | - Loïc Rajjou
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), Versailles, France
| |
Collapse
|
17
|
Kaur R, Prasad K. Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour. J Food Sci 2022; 87:2197-2210. [PMID: 35411599 DOI: 10.1111/1750-3841.16147] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 03/03/2022] [Accepted: 03/21/2022] [Indexed: 11/26/2022]
Abstract
Germination is a biochemical process that has been widely used to improve the nutritional quality, functional properties, and bioavailability of the protein. Soaking is the preliminary step for germination. Effect of soaking temperature on germination parameters was studied to select the suitable soaking temperature for germination. The effect of germination time on nutritional, functional, and microstructural properties of chickpea flour was evaluated. The soaking temperature was selected as 30°C depending on the germination percentage, vigor value, and mean germination time. Physico-chemical composition, antioxidant activity, ascorbic acid, total phenolic, and total flavonoid were investigated over 4 days of germination. It was found that protein content increased on dry matter basis, whereas carbohydrate and fat content decreased during germination. Ascorbic acid content was found to increase to about 3.52 times. Antioxidant activity increased from 24.14% to 58.50% after 4 days of germination. Water absorption capacity was found to decrease, whereas oil absorption capacity increased. XRD pattern depicted a decrease in crystallinity due to the degradation of amylopectin and increased amylose content. SEM was used to study the microstructural changes with increase in germination time. DSC studies were also carried out to study the effect of germination on thermal properties of chickpea flour. PRACTICAL APPLICATION: This research work gives an outline of the available literature on the mechanism of hydration and germination process with the associated chemical and biochemical changes in the bioactive components along with the special emphasis on the health benefits. The present work is an effort toward the development of chickpea-based meal-replacement beverages.
Collapse
Affiliation(s)
- Ravneet Kaur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Kamlesh Prasad
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| |
Collapse
|
18
|
Maiyo NC, Khamis FM, Okoth MW, Abong GO, Subramanian S, Egonyu JP, Xavier C, Ekesi S, Omuse ER, Nakimbugwe D, Ssepuuya G, Ghemoh CJ, Tanga CM. Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket ( Scapsipedus icipe) Meal for Food. Foods 2022; 11:1047. [PMID: 35407134 PMCID: PMC8998076 DOI: 10.3390/foods11071047] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/22/2022] [Accepted: 03/23/2022] [Indexed: 12/13/2022] Open
Abstract
Currently, no data exist on the utilization of the newly described cricket species (Scapsipedus icipe) meal as additive in food products, though they have high protein (57%) with 88% total digestibility as well as a variety of essential amino acids. This article presents the first report on the effects of processing techniques and the inclusion of cricket meal (CM) on the nutrient and antinutrient properties of four porridge products compared to a popularly consumed commercial porridge flour (CPF). Porridge enriched with CM had significantly higher protein (2-folds), crude fat (3.4-4-folds), and energy (1.1-1.2-folds) levels than the CPF. Fermented cereal porridge fortified with CM had all three types of omega-3 fatty acids compared to the others. The vitamin content across the different porridge products varied considerably. Germinated cereal porridge with CM had significantly higher iron content (19.5 mg/100 g). Zinc levels ranged from 3.1-3.7 mg/100 g across the various treatments. Total flavonoid content varied significantly in the different porridge products. The phytic acid degradation in germinated and fermented porridge products with CM was 67% and 33%, respectively. Thus, the fortification of porridge products with cricket and indigenous vegetable grain powder could be considered an appropriate preventive approach against malnutrition and to reduce incidences in many low-and middle-income countries.
Collapse
Affiliation(s)
- Nelly C. Maiyo
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya; (M.W.O.); (G.O.A.)
| | - Fathiya M. Khamis
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Michael W. Okoth
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya; (M.W.O.); (G.O.A.)
| | - George O. Abong
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya; (M.W.O.); (G.O.A.)
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - James P. Egonyu
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Cheseto Xavier
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Sunday Ekesi
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Evanson R. Omuse
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Dorothy Nakimbugwe
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, Makerere University, Kampala P.O. Box 7062, Uganda; (D.N.); (G.S.)
| | - Geoffrey Ssepuuya
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, Makerere University, Kampala P.O. Box 7062, Uganda; (D.N.); (G.S.)
| | - Changeh J. Ghemoh
- Centre for African Bio-Entrepreneurship (CABE), P.O. Box 25535, Nairobi 00603, Kenya;
| | - Chrysantus M. Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| |
Collapse
|
19
|
Sarkhel S, Roy A. Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Shubhajit Sarkhel
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
| | - Anupam Roy
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
| |
Collapse
|
20
|
Impact of germination on nutraceutical, functional and gluten free muffin making properties of Tartary buckwheat (Fagopyrum tataricum). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107268] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
21
|
Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100506] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
22
|
Geraldo R, Santos CS, Pinto E, Vasconcelos MW. Widening the Perspectives for Legume Consumption: The Case of Bioactive Non-nutrients. FRONTIERS IN PLANT SCIENCE 2022; 13:772054. [PMID: 35222459 PMCID: PMC8866194 DOI: 10.3389/fpls.2022.772054] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 01/06/2022] [Indexed: 06/06/2023]
Abstract
Legume grains have provided essential nutrients in human diets for centuries, being excellent sources of proteins, carbohydrates, fatty acids, and fibers. They also contain several non-nutrients that historically have been connotated as toxic but that in recent years have been shown to have interesting bioactive properties. The discussion on the role of bioactive non-nutrients is becoming more important due to increasing science-based evidence on their potential antioxidant, hypoglycemic, hypolipidemic, and anticarcinogenic properties. At a time when legume-based products consumption is being strongly promoted by national governments and health authorities, there is a need to clearly define the recommended levels of such non-nutrients in human diets. However, there is insufficient data determining the ideal amount of non-nutrients in legume grains, which will exert the most positive health benefits. This is aligned with insufficient studies that clearly demonstrate if the positive health effects are due to the presence of specific non-nutrients or a result of a dietary balance. In fact, rather than looking directly at the individual food components, most nutritional epidemiology studies relate disease risk with the food and dietary patterns. The purpose of this perspective paper is to explore different types of non-nutrients present in legume grains, discuss the current evidence on their health benefits, and provide awareness for the need for more studies to define a recommended amount of each compound to identify the best approaches, either to enhance or reduce their levels.
Collapse
|
23
|
Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch. NPJ Sci Food 2022; 6:2. [PMID: 35022417 PMCID: PMC8755827 DOI: 10.1038/s41538-021-00116-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Accepted: 12/06/2021] [Indexed: 11/30/2022] Open
Abstract
The effects of high-pressure processing (HPP) and heat treatment on the digestibility of protein and starch in pea protein concentrate (PPC) were investigated. Samples of PPC with 5% (5 P) and 15% (15 P) protein were treated by HPP (600 MPa/5 °C/4 min) or heat (95 °C/15 min) and their in vitro static and dynamic digestibility were compared to untreated controls. HPP-treated PPC underwent a greater degree of proteolysis and showed different peptide patterns after static gastric digestion compared to untreated and heat-treated PPC. Differences in protein digestibility among treatments during dynamic digestion were only significant (p < 0.05) during the first 20 min of jejunal, ileal, and total digestion for 5 P, and during the first 60 min of ileal digestion for 15 P. Neither static nor dynamic starch digestibility were dependent on treatment. HPP did not reduce trypsin inhibitor activity, whereas heat treatment reduced it by ~70%. HPP-induced structural modifications of proteins and starch did not affect their overall in vitro digestibility but enhanced gastric proteolysis.
Collapse
|
24
|
Azeez SO, Chinma CE, Bassey SO, Eze UR, Makinde AF, Sakariyah AA, Okubanjo SS, Danbaba N, Adebo OA. Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112734] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
25
|
MUÑOZ-LLANDES CB, GUZMÁN-ORTIZ FA, ROMÁN-GUTIÉRREZ AD, PALMA-RODRÍGUEZ HM, CASTRO-ROSAS J, HERNÁNDEZ-SÁNCHEZ H, ZAMORA-NATERA JF, VARGAS-TORRES A. Effect of germination time on protein subunits of Lupinus angustifolius L. and its influence on functional properties and protein digestibility. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.90821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
26
|
Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth ( Amaranthus hypochondriacus L.), quinoa ( Chenopodium quinoa L.), and buckwheat ( Fagopyrum esculentum L.). Curr Res Food Sci 2021; 4:917-925. [PMID: 34927087 PMCID: PMC8646961 DOI: 10.1016/j.crfs.2021.11.019] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 11/11/2021] [Accepted: 11/26/2021] [Indexed: 11/29/2022] Open
Abstract
Pseudocereals have attracted the attention of nutritionists and food technologists due to their high nutritional value. In addition to their richness in nutritional and bioactive components, these are deficient in gluten and can serve as valuable food for persons suffering from gluten allergies. Processing treatments are considered an effective way to enhance the quality of food grains. Soaking and germination are traditional and most effective treatments for enhancing the nutritional and bioactive potential as well as reducing the anti-nutritional components in food grains. This study reflects the effect of soaking and germination treatments on nutritional, bioactive, and anti-nutritional characteristics of pseudocereals. There was a significant (p ≤ 0.05) increase in nutritional and bioactive components such as crude fiber, crude protein, phenolic components, antioxidant activity, and mineral content but reduced the anti-nutrients such as tannin and phytic acid. In amaranth, there was a significant increase (p ≤ 0.05) of 7.01, 74.67, 126.62, and 87.47% in crude protein, crude fiber, phenolic content, and antioxidant activity but significant (p ≤ 0.05) reduction of 32.30% and 29.57% in tannin and phytic acid contents, respectively. Similar changes in values of crude proteins, crude fiber, phenolic content, and antioxidant activity were observed in buckwheat and quinoa. While the anti-nutritional components such as tannin and phytic acid decreased by 59.91 and 17.42%, in buckwheat and 27.08% and 47.57%, in quinoa, respectively. Therefore, soaking and germination proved to be excellent techniques to minimize the anti-nutritional component and enhance the nutritional, bioactive, and antioxidant potential of these underutilized grains. Pseudocereals were found to be a rich source of nutritional and bioactive components. Processing treatments (soaking and germination) were found effective in improving the nutritional as well as bioactive components. The anti-nutrients such as tannin and phytic acid contents decreased significantly thereby enhancing the nutritional potential of these underutilized grains.
Collapse
|
27
|
Kaur N, Agarwal A, Sabharwal M, Jaiswal N. Natural Food Toxins as Anti‐Nutritional Factors in Plants and Their Reduction Strategies. Food Chem 2021. [DOI: 10.1002/9781119792130.ch8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
|
28
|
Effect of High Pressure Processing and heat treatment on in vitro digestibility and trypsin inhibitor activity in lentil and faba bean protein concentrates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112342] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|
29
|
Li M, Cao R, Tong L, Fan B, Sun R, Liu L, Wang F, Wang L. Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components. Food Sci Nutr 2021; 9:5997-6005. [PMID: 34760232 PMCID: PMC8565220 DOI: 10.1002/fsn3.2524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/03/2021] [Accepted: 08/04/2021] [Indexed: 11/07/2022] Open
Abstract
Soymilk is a popular beverage in many countries owing to its nutrition and health effects. To increase household consumption of soymilk, instant soybeans were developed by freezing and subsequent drying pretreatment, which overcome the time-consuming need of soaking during soymilk preparation for home making. However, compared with the traditional soymilk making, the nutritional quality and functional properties of this soymilk made from the soybean by direct grinding in water without soaking are not clear yet. Soymilk made from untreated soybeans, soaked soybeans, and soaking, freezing, and air-drying soybeans (FADTS) were compared on their properties including nutritional components, in vitro protein digestibility, and functional components. It was found that FADTS was the best at extracting lipid and Ca, good at extracting of protein, carbohydrate, oligosaccharides, Fe, phytic acids, and tannins, and in producing soymilks with highest in vitro protein digestibility. The soluble protein and protein digestibility of FADTS (4 day) increased significantly from 44.4% and 78.5% of control to 56.2% and 85.0%, respectively. Soymilk from 4 days FADTS contained similar protein content and higher Fe content (4.40 mg/kg) compared to soaked sample (3.82 mg/kg). The results revealed that FADTS performed better at producing soymilk than untreated and soaked soybeans.
Collapse
Affiliation(s)
- Meng‐jia Li
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Ru‐ge Cao
- School of Food Science and EngineeringTianjin University of Science & TechnologyTianjinChina
| | - Li‐tao Tong
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Bei Fan
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Ruo‐qi Sun
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- School of Food Science and EngineeringTianjin University of Science & TechnologyTianjinChina
| | - Li‐ya Liu
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Feng‐zhong Wang
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Li‐li Wang
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| |
Collapse
|
30
|
Orlien V, Aalaei K, Poojary MM, Nielsen DS, Ahrné L, Carrascal JR. Effect of processing on in vitro digestibility (IVPD) of food proteins. Crit Rev Food Sci Nutr 2021; 63:2790-2839. [PMID: 34590513 DOI: 10.1080/10408398.2021.1980763] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Proteins are important macronutrients for the human body to grow and function throughout life. Although proteins are found in most foods, their very dissimilar digestibility must be taking into consideration when addressing the nutritional composition of a diet. This review presents a comprehensive summary of the in vitro digestibility of proteins from plants, milk, muscle, and egg. It is evident from this work that protein digestibility greatly varies among foods, this variability being dependent not only upon the protein source, but also the food matrix and the molecular interactions between proteins and other food components (food formulation), as well as the conditions during food processing and storage. Different approaches have been applied to assess in vitro protein digestibility (IVPD), varying in both the enzyme assay and quantification method used. In general, animal proteins tend to show higher IVPD. Harsh technological treatments tend to reduce IVPD, except for plant proteins, in which thermal degradation of anti-nutritional compounds results in improved IVPD. However, in order to improve the current knowledge about protein digestibility there is a vital need for understanding dependency on a protein source, molecular interaction, processing and formulation and relationships between. Such knowledge can be used to develop new food products with enhanced protein bioaccessibility.
Collapse
Affiliation(s)
- Vibeke Orlien
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Kataneh Aalaei
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Dennis S Nielsen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Jorge Ruiz Carrascal
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
| |
Collapse
|
31
|
Escobedo A, Mojica L. Pulse-based snacks as functional foods: Processing challenges and biological potential. Compr Rev Food Sci Food Saf 2021; 20:4678-4702. [PMID: 34324249 DOI: 10.1111/1541-4337.12809] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/22/2021] [Accepted: 06/24/2021] [Indexed: 12/19/2022]
Abstract
Despite their high nutritional value and potential health benefits, pulse intake has not increased in the last three decades. Several strategies have been implemented to increase pulse consumption, such as their incorporation in bakery products, breakfast cereals, and snacks. The inclusion of pulses in these products could be an alternative to satisfy the consumers' demand for healthy foods. However, pulse-based snacks face important challenges, including reducing antinutritional factors, achieving consumer acceptance, and consolidating the pulse-based snacks as functional foods. This review summarizes and discusses methods for producing snacks where cereals or tubers were replaced with at least 50% pulses. Also, it briefly assesses their effect on nutritional composition, antinutritional factors, sensory acceptance, and different health benefits evaluations. Extruded snacks exhibited high protein and dietary fiber and low fat content, contrary to the high fat content of deep fat-fried snacks. Meanwhile, baked snacks presented moderate concentrations of protein, dietary fiber, and lipids. Pulses must be pretreated using process combinations such as soaking, dehulling, cooking, fermentation, germination, and extrusion to reduce the antinutritional factors. Pulse-based snacks show good sensory acceptance. However, sensory evaluation should be more rigorous using additional untrained judges. Several studies have evaluated the health benefits of pulse-based snacks. More research is needed to validate scientifically the health benefits associated with their consumption. Pulse-based snacks could be an alternative to improve the nutritional composition of commercially available snacks. The use of pulses as ingredients of healthier snacks represents an important alternative for the food industry due to their low cost, sensory characteristics, high nutritional profile, and environmental benefits.
Collapse
Affiliation(s)
- Alejandro Escobedo
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Zapopan, México
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Zapopan, México
| |
Collapse
|
32
|
Suárez-Estrella D, Borgonovo G, Buratti S, Ferranti P, Accardo F, Pagani MA, Marti A. Sprouting of quinoa (Chenopodium quinoa Willd.): Effect on saponin content and relation to the taste and astringency assessed by electronic tongue. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111234] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
33
|
Wainaina I, Wafula E, Sila D, Kyomugasho C, Grauwet T, Van Loey A, Hendrickx M. Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality. Compr Rev Food Sci Food Saf 2021; 20:3690-3718. [PMID: 34056842 DOI: 10.1111/1541-4337.12770] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 03/30/2021] [Accepted: 04/20/2021] [Indexed: 11/26/2022]
Abstract
Over the past years, the shift toward plant-based foods has largely increased the global awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) in particular) and their potential role in sustainable food systems. Nevertheless, the many benefits of bean consumption may not be realized in large parts of the world, since long cooking time (lack of convenience) limits their utilization. This review focuses on the current insights in the cooking behavior (cookability) of common beans and the variables that have a direct and/or indirect impact on cooking time. The review includes the various methods to evaluate textural changes and the effect of cooking on sensory attributes and nutritional quality of beans. In this review, it is revealed that the factors involved in cooking time of beans are diverse and complex and thus necessitate a careful consideration of the choice of (pre)processing conditions to conveniently achieve palatability while ensuring maximum nutrient retention in beans. In order to harness the full potential of beans, there is a need for a multisectoral collaboration between breeders, processors, and nutritionists.
Collapse
Affiliation(s)
- Irene Wainaina
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Elizabeth Wafula
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium.,Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology (JKUAT), Nairobi, Kenya
| | - Daniel Sila
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology (JKUAT), Nairobi, Kenya
| | - Clare Kyomugasho
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Tara Grauwet
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Ann Van Loey
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| |
Collapse
|
34
|
Vashishth R, Semwal AD, Naika M, Sharma GK, Kumar R. Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum. Food Res Int 2021; 143:110299. [PMID: 33992319 DOI: 10.1016/j.foodres.2021.110299] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 01/16/2021] [Accepted: 03/03/2021] [Indexed: 11/18/2022]
Abstract
Macrotyloma uniflorum is a salubrious but underutilized legume mainly consumed in semi-arid zones of Africa, Australia and India. Various antinutritional factors- phytates, oxalates and oligosaccharides- has limited its consumption. Current work describes the influence of various thermal processing technologies - autoclaving, microwave, micronization and extrusion- on antinutritional profile, phenolic acid profile and protein digestibility of two selected varieties. Significant (p ≤ 0.05) reduction in antinutritional content was observed for horse gram grains processed using various thermal technologies. Among all processing technologies extrusion caused marked degradation in antinutritional components. The reduction in oxalic acid, trypsin inhibitor, phytates and tannins ranged from 33 to 87 %, 77-82%, 33-60% and 51-66% respectively. Further, the decline in content of various oligosaccharides viz. raffinose, stachyose and verbascose varied from 36 to 61 %, 25-49% and 30-74% respectively for both the varieties. Although extrusion caused significant (p ≤ 0.05) decrease in the essential amino acid index and protein efficiency ratio, simultaneous increased was observed in biological value. The processing had significant (p ≤ 0.05) impact on grain antinutritional content and also retained its substantial functional properties. This establishes the utility of grain and promote the introduction of these new grains and enlarge the market of novel healthy foods.
Collapse
Affiliation(s)
- Rahul Vashishth
- Department of Food Technology Vignan Foundation for Science, Technology and Research Vadlamudi, Guntur 522213, Andhra Pradesh, India
| | - A D Semwal
- Grain Science and Technology Department Defence Food Research Laboratory (DFRL), Defence Research & Development Organisation (DRDO) Ministry of Defence (MOD), Govt of India, Siddhartha Nagar, Mysuru, Karnataka 570011, India.
| | - Mahadeva Naika
- Grain Science and Technology Department Defence Food Research Laboratory (DFRL), Defence Research & Development Organisation (DRDO) Ministry of Defence (MOD), Govt of India, Siddhartha Nagar, Mysuru, Karnataka 570011, India
| | - G K Sharma
- Grain Science and Technology Department Defence Food Research Laboratory (DFRL), Defence Research & Development Organisation (DRDO) Ministry of Defence (MOD), Govt of India, Siddhartha Nagar, Mysuru, Karnataka 570011, India
| | - Rahul Kumar
- Department of Food Technology Vignan Foundation for Science, Technology and Research Vadlamudi, Guntur 522213, Andhra Pradesh, India
| |
Collapse
|
35
|
Vinco Pimenta A, Agrizzi Verediano T, Souza Carneiro JC, Brunoro Costa NM, Vasconcelos Costa AG. Bioaccessibility and bioavailability of calcium in sprouted brown and golden flaxseed. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2788-2798. [PMID: 33135783 DOI: 10.1002/jsfa.10908] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 09/25/2020] [Accepted: 11/02/2020] [Indexed: 05/07/2023]
Abstract
BACKGROUND Germination promotes changes in the composition of seeds by providing potential nutritional and health benefits compared with unsprouted seeds. This study investigated the influence of germination on the bioaccessibility and bioavailability of calcium in brown flaxseed (BF) and golden flaxseed (GF). RESULTS Germination did not influence the calcium levels of BF or GF, but the sprouted GF (SGF, 265.6 ± 12.9 mg) presented higher levels of calcium than the sprouted BF (SBF, 211.6 ± 3.20 mg). Tannin levels were similar among the groups (GF = 79.97 ± 3.49 mg; SGF = 78.81 ± 0.77 mg; BF = 81.82 ± 2.61 mg; SBF = 79.24 ± 4.58 mg), whereas phytate and oxalate levels decreased after germination. Germination reduced the phytate:calcium and oxalate:calcium molar ratios. In the in vitro study, germination increased calcium bioaccessibility (GF = 35.60 mg versus SGF = 41.45 mg; BF = 31.01 mg versus SBF = 38.84 mg). In the in vivo study, all groups present similar levels of urinary calcium (GF = 1.04 mg versus SGF = 2.06 mg; BF = 1.68 mg versus SBF = 1.35 mg) and fecal calcium (GF = 5.06 mg versus SGF = 6.14 mg; BF = 6.47 mg versus SBF = 8.40 mg). The calcium balance/day of the SBF group (37.97 mg) was smaller than the control group (47.22 mg). The germination maintained the plasma levels of calcium, phosphorus, creatinine, and alkaline phosphatase similar among the groups. No changes were observed in morphology and calcium levels of animal femurs. CONCLUSION The germination reduced the antinutritional factor in both flaxseed varieties. Although there was an improvement in the in vitro bioaccessibility of calcium, the germination did not increase calcium absorption and balance in the animals, which may be due to the interaction with other compounds in the organism. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Alexandre Vinco Pimenta
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Universidade Federal do Espírito Santo, Alegre, Brazil
| | - Thaísa Agrizzi Verediano
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Universidade Federal do Espírito Santo, Alegre, Brazil
| | - Joel Camilo Souza Carneiro
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Universidade Federal do Espírito Santo, Alegre, Brazil
- Department of Food Science and Technology, Centre of Agricultural and Engineering Sciences, Universidade Federal do Espírito Santo, Alegre, Brazil
| | - Neuza Maria Brunoro Costa
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Universidade Federal do Espírito Santo, Alegre, Brazil
- Department of Pharmacy and Nutrition, Centre of Exact, Natural and Health Sciences, Universidade Federal do Espírito Santo, Alegre, Brazil
| | - André Gustavo Vasconcelos Costa
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Universidade Federal do Espírito Santo, Alegre, Brazil
- Department of Pharmacy and Nutrition, Centre of Exact, Natural and Health Sciences, Universidade Federal do Espírito Santo, Alegre, Brazil
| |
Collapse
|
36
|
Perri G, Coda R, Rizzello CG, Celano G, Ampollini M, Gobbetti M, De Angelis M, Calasso M. Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread. Food Chem 2021; 355:129638. [PMID: 33799242 DOI: 10.1016/j.foodchem.2021.129638] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 02/07/2021] [Accepted: 03/13/2021] [Indexed: 10/21/2022]
Abstract
Exopolysaccharides produced in situ by lactic acid bacteria during sourdough fermentation are recognized as bread texture improvers. In this study, the suitability of whole and sprouted lentil flours, added with 25% on flour weight sucrose for dextran formation by selected strains during sourdough fermentation, was evaluated. The dextran synthesized in situ by Weissella confusa SLA4 was 9.2 and 9.7% w/w flour weight in lentil and sprouted lentil sourdoughs, respectively. Wheat bread supplemented with 30% w/w sourdough showed increased specific volume and decreased crumb hardness and staling rate, compared to the control wheat bread. Incorporation of sourdoughs improved the nutritional value of wheat bread, leading to increased total and soluble fibers content, and the aroma profile. The integrated biotechnological approach, based on sourdough fermentation and germination, is a potential clean-label strategy to obtain high-fibers content foods with tailored texture, and it can further enhance the use of legumes in novel foods.
Collapse
Affiliation(s)
- Giuseppe Perri
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy.
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66 (Agnes Sjobergin katu 2), FI-00014 Helsinki, Finland; Helsinki Institute of Sustainability Science, Department of Food and Nutrition, University of Helsinki, Finland.
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy.
| | - Giuseppe Celano
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy
| | - Marco Ampollini
- Puratos Italia S.r.l., Via Fratelli Lumìere, 37/A, Quartiere S.P.I.P., 43122 Parma, Italy
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen, Piazza Università 1, 39100 Bozen, Italy.
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy.
| | - Maria Calasso
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy.
| |
Collapse
|
37
|
Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review. Foods 2021; 10:foods10020379. [PMID: 33572460 PMCID: PMC7919342 DOI: 10.3390/foods10020379] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 12/20/2022] Open
Abstract
Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in the health and well-being of humans. Pulses are mainly consumed after processing to soften cotyledons and to improve their nutritive and sensorial characteristics. However, processing affects not only their nutritive constituents, but also their bioactive compounds. The final content of phytochemicals depends on the pulse type and variety, the processing method and their parameters (mainly temperature and time), the food matrix structure and the chemical nature of each phytochemical. This review focuses on the changes produced in the bioactive-compound content of pulses processed by a traditional processing method like cooking (with or without pressure) or by an industrial processing technique like extrusion, which is widely used in the food industry to develop new food products with pulse flours as ingredients. In particular, the effect of processing methods on inositol phosphates, galactosides, protease inhibitors and phenolic-compound content is highlighted in order to ascertain their content in processed pulses or pulse-based products as a source of healthy phytochemicals.
Collapse
|
38
|
Sharma A. A review on traditional technology and safety challenges with regard to antinutrients in legume foods. Journal of Food Science and Technology 2020; 58:2863-2883. [PMID: 34294949 DOI: 10.1007/s13197-020-04883-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/09/2020] [Accepted: 10/28/2020] [Indexed: 11/30/2022]
Abstract
A large section of the human population relies on legumes as a staple food. Legumes are a rich source of nutrients and possess several health-related beneficial properties. However, the nutritional quality of legumes is challenged by the presence of a considerable amount of antinutrients. Consumption of inadequately processed legumes might affect normal metabolism and cause adverse human health-related effects. Effective processing becomes necessary to reduce these antinutritional factors before consumption. Optimizing the processing variables during preparation of legume-based traditional foods by using response surface methodology could be a valuable option to reduce antinutrients. The present review focuses on the efficacy of traditional household-scale processing unit operations vis-à-vis the reduction of antinutrients. Optimally prepared products should ensure meeting the consumer demand of improved, healthy, and more nutritious and safe foods. Modeling-based optimization approach will be helpful to define best practices at the small-, medium-, and large scale production alike. It should contribute towards effective utilization of legume resources, and to alleviate malnutrition and associated diseases world-wide.
Collapse
Affiliation(s)
- Anand Sharma
- Present Address: Department of Botany, Shri Ramasamy Memorial University Sikkim, 5th Mile, Tadong, Sikkim 737 102 India.,Microbiology Laboratory, Department of Botany, University of North Bengal, Siliguri, 734013 India
| |
Collapse
|
39
|
Stone AK, Waelchli KN, Çabuk B, McIntosh TC, Wanasundara J, Arntfield SD, Nickerson MT. The levels of bioactive compounds found in raw and cooked Canadian pulses. FOOD SCI TECHNOL INT 2020; 27:528-538. [PMID: 33222551 DOI: 10.1177/1082013220973804] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of cooking on the levels of bioactive compounds (oligosaccharides, polyphenols and saponins, and vicine/convicine for faba bean only) were examined in a wide range of Canadian pulses. The total oligosaccharide concentrations were reduced ∼40% for chickpea, 11-81% for lentils, 41-43% for faba beans, 10-51% for beans, and 20-44% for peas. Individual oligosaccharides, raffinose, ciceritol, stachyose and verbascose, increased or decreased in the cooked samples depending on each pulse sample. Cooking reduced the total polyphenol content by 13-25% for chickpeas, 0-83% for lentils, 47-54% for faba beans, 47-54% for beans, and 48-70% for peas. And, the total saponin concentrations were reduced by 11-30% for chickpeas, 0-40% for lentils, 32-46% for beans, 14-30% for peas and increased by 8-26% in faba bean. The vicine and convicine levels in faba bean were reduced by 26-38% with cooking. The reduction in bioactive compounds after cooking depended on the specific compound and specific type of pulse. This large analyses of 20 different pulse samples allows for comparison between and within different types of pulses.
Collapse
Affiliation(s)
- A K Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - K N Waelchli
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - B Çabuk
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - T C McIntosh
- Agriculture and Agri-food Canada - Saskatoon Research Station, Saskatoon, Saskatchewan, Canada
| | - J Wanasundara
- Agriculture and Agri-food Canada - Saskatoon Research Station, Saskatoon, Saskatchewan, Canada
| | - S D Arntfield
- Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada
| | - M T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| |
Collapse
|
40
|
Alves PLS, Berrios JDJ, Pan J, Yokoyama WH. Black, pinto and white beans lower hepatic lipids in hamsters fed high fat diets by excretion of bile acids. FOOD PRODUCTION, PROCESSING AND NUTRITION 2020. [DOI: 10.1186/s43014-020-00039-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractHypolipidemic and anti-obesity properties of extruded black, pinto and white beans were examined in male Syrian hamsters fed high fat diets for 3 weeks. The efficiency and effectiveness of extruder processing to eliminate heat-labile antinutrients were also determined. Hamsters fed a high fat diet containing 40% extruded black beans gained the same amount of weight as animals on a low-fat chow diet (based on AIN-93G). Total plasma cholesterol of the hamsters fed bean flour- based diets tended to be lower, ranging between 298 and 356 mg/dL, compared to 365 mg/dL for the control group and total and free liver cholesterol was about 50 and 33% lower, respectively, in the livers (freeze-dried) of hamsters fed the black turtle bean (BB) and pinto bean (PB) diets. The nitrogen content of the feces from hamsters fed the PB and white bean (WB) diets were 2.6x higher than the control and the excretion of deoxycholic acid (DCA) and lithocholic acid (LCA) was higher in all legume fed hamsters The results show that extrusion efficiently and economically reduces anti-nutritive factors that inhibit the digestion and absorption of proteins and carbohydrates.Graphical abstract
Collapse
|
41
|
Kajiwara V, Moda-Cirino V, Scholz MBDS. The influence of chemical composition diversity in the cooking quality of Andean bean genotypes. Food Chem 2020; 339:127917. [PMID: 32950898 DOI: 10.1016/j.foodchem.2020.127917] [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: 08/14/2019] [Revised: 08/21/2020] [Accepted: 08/22/2020] [Indexed: 10/23/2022]
Abstract
Andean beans (Phaseolus vulgaris) chemical compositions and cooking characteristics contribute to a healthy diet. The objective of this study was to evaluate the influence of chemical composition on the cooking quality of 14 Andean beans genotypes with different seed coat colors. More specifically, water retention (WR), cooking time (CT), and solids released in the broth, were analysed. WR values ranged from 128.4% to 160.7% and CT ranged from 13.7 (BRS Embaixador) to 21.7 min (KID44). Andean beans showed variability in chemical composition, mainly starch content (39.43 g 100 g-1, BRS Realce to 51.92 g 100 g-1, LP15-04) and polymer composition. The profile of starch and interactions among minerals and chemical compounds influenced the cooking profiles than do the individual compounds. Andean beans traits of cooking, mainly CT, were influenced by their chemical composition; however they can be incorporated into diets without drastic changes in preparation methods.
Collapse
Affiliation(s)
- Vania Kajiwara
- Conservationist Agronomy Master, Agronomic Institute of Paraná State, Londrina, Brazil
| | - Vânia Moda-Cirino
- Department of Plant Breeding, Agronomic Institute of Paraná State, Londrina, Brazil
| | | |
Collapse
|
42
|
Protein fractions, in vitro protein digestibility and amino acid composition of select cowpea varieties grown in Ethiopia. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100634] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
43
|
Affiliation(s)
- Khara Lucius
- Khara Lucius, ND, FABNO, is a naturopathic doctor at the Center for Integrative Medicine, University of Pittsburgh Medical Center, Pittsburgh, Pennsylvania, USA
| |
Collapse
|
44
|
Pasqualone A, Costantini M, Coldea TE, Summo C. Use of Legumes in Extrusion Cooking: A Review. Foods 2020; 9:E958. [PMID: 32698316 PMCID: PMC7404795 DOI: 10.3390/foods9070958] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 07/08/2020] [Accepted: 07/10/2020] [Indexed: 12/23/2022] Open
Abstract
The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increase the consumption of these sustainable crops.
Collapse
Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| | - Michela Costantini
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| | - Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania;
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| |
Collapse
|
45
|
Combined effects of pH and thermal treatments on IgE-binding capacity and conformational structures of lectin from black kidney bean (Phaseolus vulgaris L.). Food Chem 2020; 329:127183. [PMID: 32521427 DOI: 10.1016/j.foodchem.2020.127183] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 05/27/2020] [Accepted: 05/28/2020] [Indexed: 12/13/2022]
Abstract
Combined effects of pH and thermal treatments on black kidney bean lectin (BKBL) were investigated by response surface methodology (RSM). Low-pH (1.0, 2.0, 3.0) incubation decreased hemagglutination activity (HA) and IgE-binding capacity, but the activities would be restored when the lectin was treated by pH shifting to 7.2. Conformational structure analyses indicated that low-pH induced protein unfolding and pH-shifting treatment resulted in a limited structural rearrangement. Mild heating, such as 60 °C for 3 min, slightly increased the HA and IgE-binding activities of pH shifted BKBL, but no obvious effects in the pH 1.0 incubated BKBL. High-temperature and long-time treatment might induce the protein aggregation, further decreased HA and IgE-binding capacities. RSM results showed both IgE-binding capacity and HA were the lowest under the combination of pH 1.0 incubation with 80 °C heating for 15 min or pH shifting from 1.0 to 7.2 with 100 °C heating for 10 min.
Collapse
|
46
|
Sofi SA, Singh J, Muzaffar K, Mir SA, Dar BN. Effect of germination time on physico-chemical, functional, pasting, rheology and electrophoretic characteristics of chickpea flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00485-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
47
|
Cardador-Martínez A, Martínez-Tequitlalpan Y, Gallardo-Velazquez T, Sánchez-Chino XM, Martínez-Herrera J, Corzo-Ríos LJ, Jiménez-Martínez C. Effect of Instant Controlled Pressure-Drop on the Non-Nutritional Compounds of Seeds and Sprouts of Common Black Bean ( Phaseolus vulgaris L.). Molecules 2020; 25:E1464. [PMID: 32213962 PMCID: PMC7146566 DOI: 10.3390/molecules25061464] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 03/20/2020] [Accepted: 03/22/2020] [Indexed: 11/16/2022] Open
Abstract
The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23-29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4-14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds.
Collapse
Affiliation(s)
- Anaberta Cardador-Martínez
- Departamento de Bioingenierías, Tecnologico de Monterrey, Av. Epigmenio González No. 500, Fraccionamiento San Pablo, Querétaro 76130, Mexico
| | - Yara Martínez-Tequitlalpan
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, Delegación Gustavo A. Madero, México City, CdMx 07738, Mexico; (Y.M.-T.); (T.G.-V.)
| | - Tzayhri Gallardo-Velazquez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, Delegación Gustavo A. Madero, México City, CdMx 07738, Mexico; (Y.M.-T.); (T.G.-V.)
| | - Xariss M. Sánchez-Chino
- Cátedra-CONACyT, Departamento de Salud, El Colegio de la Frontera Sur-Villahermosa, Carretera a Reforma Km. 15.5 s/n. Ra. Guineo 2da. Sección, Villahermosa, Tabasco 86280, Mexico;
| | - Jorge Martínez-Herrera
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Tabasco, Campo Experimental Huimanguillo, Km. 1. Carr. Huimanguillo-Cárdenas, Tabasco 86400, Mexico;
| | - Luis Jorge Corzo-Ríos
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, México City 07340, Mexico;
| | - Cristian Jiménez-Martínez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, Delegación Gustavo A. Madero, México City, CdMx 07738, Mexico; (Y.M.-T.); (T.G.-V.)
| |
Collapse
|
48
|
Samtiya M, Aluko RE, Dhewa T. Plant food anti-nutritional factors and their reduction strategies: an overview. FOOD PRODUCTION, PROCESSING AND NUTRITION 2020. [DOI: 10.1186/s43014-020-0020-5] [Citation(s) in RCA: 160] [Impact Index Per Article: 40.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Abstract
Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, and goitrogens. Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability. Various other factors like trypsin inhibitors and phytates, which are present mainly in legumes and cereals, reduce the digestibility of proteins and mineral absorption. Anti-nutrients are one of the key factors, which reduce the bioavailability of various components of the cereals and legumes. These factors can cause micronutrient malnutrition and mineral deficiencies. There are various traditional methods and technologies, which can be used to reduce the levels of these anti-nutrient factors. Several processing techniques and methods such as fermentation, germination, debranning, autoclaving, soaking etc. are used to reduce the anti-nutrient contents in foods. By using various methods alone or in combinations, it is possible to reduce the level of anti-nutrients in foods. This review is focused on different types of anti-nutrients, and possible processing methods that can be used to reduce the level of these factors in food products.
Graphical abstract
A brief overview of beneficial effects of anti-nutrients and reduction strategy.
Collapse
|
49
|
Dattatray TR, Surendra Babu A, Jagan Mohan R. Effect of pre‐treatments on sprouting rate and nutritional quality of green gram (
Vigna radiata L.
) malt. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14354] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tilekar Rasika Dattatray
- Department of Food Product Development Indian Institute of Food Processing Technology Thanjavur India
| | - Ayenampudi Surendra Babu
- Department of Food Product Development Indian Institute of Food Processing Technology Thanjavur India
- Department of Food Technology Hindustan Institute of Technology and Science (Deemed to be University) Chennai India
| | - Rangarajan Jagan Mohan
- Department of Food Product Development Indian Institute of Food Processing Technology Thanjavur India
| |
Collapse
|
50
|
Naiker TS, Baijnath H, Amonsou EO, Mellem JJ. The effect of soaking, steaming, and dehydration on the microstructure, physicochemical properties and in vitro starch digestibility of flour produced from
Lablab purpureus
(L.) Sweet (hyacinth bean). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14430] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Tremayne S. Naiker
- Department of Biotechnology and Food Technology, Faculty of Applied Sciences Durban University of Technology Durban South Africa
| | - Himansu Baijnath
- School of Life Sciences, College of Agriculture, Engineering and Science University of Kwa‐Zulu Natal Durban South Africa
| | - Eric O. Amonsou
- Department of Biotechnology and Food Technology, Faculty of Applied Sciences Durban University of Technology Durban South Africa
| | - John J. Mellem
- Department of Biotechnology and Food Technology, Faculty of Applied Sciences Durban University of Technology Durban South Africa
| |
Collapse
|