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Sharma S, Kumar S, Gautam P, Kumar AP, Kumar V, Ahmad W, Dobhal A. Process Standardization of Functionally Enriched Millet-Based Nutri-Cereal Mix Using D-Optimal Design Approach for Enhancing Food and Nutritional Security. ACS OMEGA 2024; 9:26293-26306. [PMID: 38911719 PMCID: PMC11191092 DOI: 10.1021/acsomega.4c02126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/25/2024]
Abstract
Millets are currently employed in a variety of ways, including direct consumption and usage in the manufacture of certain cuisines or snacks. The present investigation was aimed at optimizing functionally enriched millet-based nutri-cereal mix comprising chicken and vegetable for a nutrition-deficient population. A total of 16 experiments were carried out by using optimal (custom) design model of mixture design with 60% major ingredients, including malted sorghum flour (20-30%), malted green gram flour (15-25%), and boiled chicken powder (5-15%). To make 100% of the total nutri-cereal mixture, other ingredients such as malted pearl millet (10%), finger millet flour (10%), beetroot powder (2.5%), pumpkin powder (7.5%), skimmed milk powder (9.5%), and stevia powder (0.5%) were added. Numerical optimization was done using Design Expert software, version 13. The optimized ratio was 30% malted sorghum flour, 15% malted green gram flour, and 15% chicken powder. The predicted values of responses 5.101%, 3.616%, 1.963%, 11.165%, 28.005%, 50.149%, 330.282 kcal, and 0.373 were in accordance with experimental values 6.426%, 3.455%, 1.714%, 11.432%, 29.12%, 47.853%, 323.318 kcal, and 0.385 for moisture, ash, fat, fiber, protein, carbohydrates, energy, and water activity, respectively, with a small error percentage. The results of mineral content, phenolic content, and amino acid profiling revealed that the optimized Nutri-cereal mix have higher amounts of these components. The results also suggested that the optimized Nutri-cereal mix of these malted millet flours can potentially enhance the nutritional deficiency as well as improve food and nutritional security.
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Affiliation(s)
- Samiksha Sharma
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Dehradun, Uttarakhand 248002, India
| | - Sanjay Kumar
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Dehradun, Uttarakhand 248002, India
| | - Pankaj Gautam
- Department
of Microbiology, Graphic Era (Deemed to
be University), Dehradun, Uttarakhand 248002, India
| | - Avvaru Praveen Kumar
- Department
of Chemistry, School of Applied Natural Science, Adama Science and Technology University, P.O. Box 1888, Adama 1888, Ethiopia
| | - Vinod Kumar
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Dehradun, Uttarakhand 248002, India
- Graphic
Era Hill University, Dehradun, Uttarakhand 248002, India
| | - Waseem Ahmad
- Department
of Chemistry, Graphic Era (Deemed to be
University), Dehradun, Uttarakhand 248002, India
| | - Ankita Dobhal
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Dehradun, Uttarakhand 248002, India
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Raja V, Moses JA, Anandharamakrishnan C. Effect of 3D printing conditions and post-printing fermentation on pearl millet fortified idli. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2401-2412. [PMID: 36571560 DOI: 10.1002/jsfa.12410] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 11/14/2022] [Accepted: 12/26/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Three-dimensional (3D) printing is an emerging technology with numerous applications in the development of novel foods to meet personalized and special dietary needs. Using 3D printing, foods with modified textures and consistency can be prepared conveniently. In this work, an indigenous rice-black gram batter was fortified with pearl millet flour and 3D printed in the in-house developed extrusion-based food printer, Controlled Additive-manufacturing Robotic Kit (CARK™). The impact of material supply composition was investigated along with optimization of different printing parameters and an in-depth analysis of post-printing fermentation kinetics was undertaken. The shape changes in the 3D printed constructs during fermentation were analyzed using a pixel-count-based image-processing technique that correlates with the change in surface area. RESULTS The addition of millet flour resulted in accelerated fermentation. At 20% w/w level, better printability with higher precision and layer definition was obtained at 800 mm min-1 of printing speed, 360 rpm extrusion motor speed, and 1.22 mm nozzle diameter with an extrusion rate of 15.57 mm3 s-1 . The constructs of pearl millet flour (PMF) fortified idli batter have shown good structural stability and creep recovery. Fermentation-assisted shape change was found to be significantly influenced by infill levels. Both raw and steamed constructs with 40% infill showed around 37% lower hardness than 100% infill constructs due to a porous inner structure with reduced expansion in the surface area/volume during fermentation. CONCLUSION The results of the study provide insights into the scope of printing fermented foods through the food-to-food fortification approach and textural modification of foods using 3D printing by varying the infill levels. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Vijayakumar Raja
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, India
| | - Jeyan Arthur Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, India
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Kumari S, Bhinder S, Singh B, Kaur A. Physicochemical properties, non-nutrients and phenolic composition of germinated freeze-dried flours of foxtail millet, proso millet and common buckwheat. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Chakraborty M, Budhwar S, Kumar S. Development of fermented products with enriched fiber and micronutrients by using underutilized cereal-legume milling by-products as novel food ingredients. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Ng FSK, Chiang JH, Ng GCF, Lee CSH, Henry CJ. Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Felicia Siew Kay Ng
- Clinical Nutrition Research CentreSingapore Institute of Food and Biotechnology InnovationAgency for Science, Technology and Research (A*STAR) Singapore Singapore
| | - Jie Hong Chiang
- Clinical Nutrition Research CentreSingapore Institute of Food and Biotechnology InnovationAgency for Science, Technology and Research (A*STAR) Singapore Singapore
| | - Grace Cui Fang Ng
- Clinical Nutrition Research CentreSingapore Institute of Food and Biotechnology InnovationAgency for Science, Technology and Research (A*STAR) Singapore Singapore
| | - Cheryl Si Hui Lee
- Clinical Nutrition Research CentreSingapore Institute of Food and Biotechnology InnovationAgency for Science, Technology and Research (A*STAR) Singapore Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research CentreSingapore Institute of Food and Biotechnology InnovationAgency for Science, Technology and Research (A*STAR) Singapore Singapore
- Department of Biochemistry Yong Loo Lin School of MedicineNational University of Singapore Singapore Singapore
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Saeed F, Afzaal M, Ikram A, Imran A, Hussain S, Mohamed AA, Alamri MS, Hussain M. Exploring the amino acid composition and vitamin‐B profile of buckwheat varieties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15743] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Farhan Saeed
- Department of Food Science Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Science Government College University Faisalabad Pakistan
| | - Ali Ikram
- Department of Food Science Government College University Faisalabad Pakistan
| | - Ali Imran
- Department of Food Science Government College University Faisalabad Pakistan
| | - Shahzad Hussain
- Department of Food Science & Nutrition King Saud University Riyadh Saudi Arabia
| | | | - Mohamed S. Alamri
- Department of Food Science & Nutrition King Saud University Riyadh Saudi Arabia
| | - Muzzamal Hussain
- Department of Food Science Government College University Faisalabad Pakistan
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Arbab Sakandar H, Chen Y, Peng C, Chen X, Imran M, Zhang H. Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1931300] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Hafiz Arbab Sakandar
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yongfu Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Chuantao Peng
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Xia Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Muhammad Imran
- Microbiology Department, Faculty of Biological Sciences, Quaid-I-Azam University Islamabad 45320, Pakistan
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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Kaur N, Singh B, Kaur A, Yadav MP, Singh N, Ahlawat AK, Singh AM. Effect of growing conditions on proximate, mineral, amino acid, phenolic composition and antioxidant properties of wheatgrass from different wheat (Triticum aestivum L.) varieties. Food Chem 2020; 341:128201. [PMID: 33038775 DOI: 10.1016/j.foodchem.2020.128201] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 07/10/2020] [Accepted: 09/23/2020] [Indexed: 01/12/2023]
Abstract
Wheatgrass juice powder (WJP) from four wheat varieties grown using soil, coco-peat with nutrient solution (CNS) and water (soaked (8 h), germinated (36 h) and harvested on 10th day) were examined for proximate composition, mineral, amino acid, phenolic (free and bound) composition and antioxidant properties. The yield, ash and protein contents of WJP ranged between 4.88-7.87%, 5.18-15.93% and 38.75-50.17%, respectively. The total phenolic, flavonoid, chlorophyll content (TCC) and antioxidant activity varied from 12.02 to 17.44 mg GAE/g, 4.38-10.10 mg QE/g, 3.01-5.63 mg/g, and 13.54-17.33 μmol TE/g, respectively. HD-3086 grown using soil exhibited highest antioxidant properties, TCC and Mg content. WJP of C-306 grown using CNS had abundant essential amino acids (AAs). Phenolic acids (ferulic, syringic and sinapic acids) and flavonoids (catechin, rutin, vitexin and isovitexin) and minerals (K, P, Ca, Mg, Na and Fe) were predominant in WJP. The AAs and free phenolics were more in CNS and soil grown WJP, respectively.
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Affiliation(s)
- Nancydeep Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Balwinder Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar 143002, Punjab, India.
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
| | - Madhav P Yadav
- Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Arvind Kumar Ahlawat
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Anju Mahendru Singh
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
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Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins. Foods 2020; 9:foods9060822. [PMID: 32580442 PMCID: PMC7353660 DOI: 10.3390/foods9060822] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 06/15/2020] [Accepted: 06/15/2020] [Indexed: 01/26/2023] Open
Abstract
Lactobacillus Spicheri DSM 15429 strain was used to ferment rice flour, aiming at exploiting its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity of the rice sourdough and gluten-free muffins. Gluten-free muffins were prepared by using 15% rice sourdough fermented with the above strain of lactic acid bacteria and compared with rice spontaneous fermentation. Methods like LC-MS (Liquid chromatography–mass spectrometry), AA (atomic absorption), HPLC (High-performance liquid chromatography), Folin–Ciocalteu, and 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH) were used to fulfill the aim of the study. The addition of rice sourdough fermented with LAB was reflected in the chemical composition of the final baked good, improving its amount on bioactive compounds such as amino acids, mineral bioavailability, total phenols, and antioxidant activity. Total phenols and antioxidant activity increased their amount by 70.53% and 73.70%, respectively, meanwhile, lactic acid, minerals, and amino-acids increased their values at least twice. Thus, rice fermented with Lactobacilus spicheri DSM 15429 strain could be a tool to further increase the nutritional value of gluten-free baked products.
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