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Li X, Manickavasagan A, Lim LT. Reduction of antinutrients and off-flavour in kidney bean flour by acidic and alkaline reactive extrusion. Food Res Int 2024; 192:114832. [PMID: 39147520 DOI: 10.1016/j.foodres.2024.114832] [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: 04/17/2024] [Revised: 07/19/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
The presence of antinutrients and undesirable flavours in kidney bean flour poses challenges to consumer acceptance. Although extrusion can mitigate antinutrients to some extent, its impact on reducing beany flavour in bean flour remains underexplored. This study investigated the effects of injecting acetic acid or sodium carbonate solutions at three concentration levels (0.05, 0.1, 0.15 mol/L), in conjunction with three temperature profiles (40/60/80/80/90, 40/60/80/90/110, 50/70/90/110/130 °C) and two feed moisture levels (25, 30 %), on the removal of antinutrients (condensed tannins, trypsin inhibitor activity, phytic acid, raffinose family oligosaccharides) and reduction of volatile compounds that contribute to beany flavour in whole kidney bean flour. The results showed that all concentrations of acetic acid and sodium carbonate solutions effectively reduced condensed tannins compared to water, especially at 130 °C extrusion temperature. Introducing acetic acid and sodium carbonate solutions at a concentration of 0.15 mol/L led to 72 and 90 % reduction of total raffinose family oligosaccharide content, respectively, in contrast to the 17 % reduction observed with water alone. The incorporation of sodium carbonate solution reduced the total volatile compounds by 45-58 % as compared with water (23-33 %) and acetic acid (11-27 %). This reduction was primarily due to the reduction of aldehydes, alcohols, and aromatic hydrocarbons. These results indicate that injecting sodium carbonate solution during extrusion can effectively reduce antinutrients and beany flavour compounds in kidney bean flour.
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Affiliation(s)
- Xiang Li
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | | | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
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2
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Gräfenhahn M, Beyrer M. Plant-Based Meat Analogues in the Human Diet: What Are the Hazards? Foods 2024; 13:1541. [PMID: 38790841 PMCID: PMC11121679 DOI: 10.3390/foods13101541] [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: 03/26/2024] [Revised: 04/25/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
Research regarding meat analogues is mostly based on formulation and process development. Information concerning their safety, shelf life, and long-term nutritional and health effects is limited. This article reviews the existing literature and analyzes potential hazards introduced or modified throughout the processing chain of plant-based meat analogues via extrusion processing, encompassing nutritional, microbiological, chemical, and allergen aspects. It was found that the nutritional value of plant-based raw materials and proteins extracted thereof increases along the processing chain. However, the nutritional value of plant-based meat analogues is lower than that of e.g., animal-based products. Consequently, higher quantities of these products might be needed to achieve a nutritional profile similar to e.g., meat. This could lead to an increased ingestion of undigestible proteins and dietary fiber. Although dietary fibers are known to have many positive health benefits, they present a hazard since their consumption at high concentrations might lead to gastrointestinal reactions. Even though there is plenty of ongoing research on this topic, it is still not clear how the sole absorption of metabolites derived from plant-based products compared with animal-based products ultimately affects human health. Allergens were identified as a hazard since plant-based proteins can induce an allergic reaction, are known to have cross-reactivities with other allergens and cannot be eliminated during the processing of meat analogues. Microbiological hazards, especially the occurrence of spore- and non-spore-forming bacteria, do not represent a particular case if requirements and regulations are met. Lastly, it was concluded that there are still many unknown variables and open questions regarding potential hazards possibly present in meat analogues, including processing-related compounds such as n-nitrosamines, acrylamide, and heterocyclic aromatic amino acids.
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Affiliation(s)
- Maria Gräfenhahn
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland Valais-Wallis (HES-SO VS), 1950 Sion, Switzerland
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Ma Y, Li J, Xue Y, Xu Y, Liu C, Su D. Comprehensive improvement of nutrients and volatile compounds of black/purple rice by extrusion-puffing technology. Front Nutr 2023; 10:1248501. [PMID: 37885443 PMCID: PMC10598597 DOI: 10.3389/fnut.2023.1248501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Accepted: 09/27/2023] [Indexed: 10/28/2023] Open
Abstract
Introduction Black/purple rice is a pigmented rice variety that contains high levels of anthocyanins, flavonoids, and other valuable bioactive compounds. Owing to its robust anti-inflammatory and antioxidant properties, black/purple rice exerts a beneficial effect on human health. Extrusion puffing technology has emerged as a promising means of improving rice flavor with lesser effect on nutrient content. In this study, metabolomics approach was used to conduct comprehensive metabolomics analyses aimed at examining the impact of extrusion puffing on black/purple rice nutritional value and flavor. Methods Firstly, the basic nutrient composition contents and extrudate characteristics of black/purple rice and Extrusion puffed black/purple rice were conducted. Then metabolomics profiling analyses of black/purple rice samples were performed to explore the impact of the extrusion puffing process on nutrient content and bioactive properties, in which we quantitatively determined the flavonoids and evaluated relative contents of volatile compounds. Results These analyses revealed that following extrusion puffing, black/purple rice exhibited significant improvements in the content of nutrients including flavonoids, minerals, and proteins together. Extrusion puffing additionally increased the diversity of volatile compounds within black/purple rice. Discussion These results suggest that extrusion puffing represents an effective means of substantially improving the functional and nutritional properties of black/purple rice, offering beneficial effects on consumer health. Overall, these data provide novel insights into the quality of extrusion puffed black/purple rice that will guide future efforts to establish how extrusion puffing can alter the nutrient content in a range of foods, thereby supporting the further development of a range of healthy food products.
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Affiliation(s)
- Yanrong Ma
- Peking University Institute of Advanced Agricultural Sciences, Weifang, China
| | - Jiaxing Li
- Peking University Institute of Advanced Agricultural Sciences, Weifang, China
| | - Yan Xue
- Peking University Institute of Advanced Agricultural Sciences, Weifang, China
| | - Yunbi Xu
- Peking University Institute of Advanced Agricultural Sciences, Weifang, China
| | - Chunming Liu
- School of Advanced Agricultural Sciences, Peking University, Beijing, China
| | - Dingding Su
- Peking University Institute of Advanced Agricultural Sciences, Weifang, China
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Shah FUH, Sharif MK, Ahmad Z, Amjad A, Javed MS, Suleman R, Sattar DES, Amir M, Anwar MJ. Nutritional characterization of the extrusion-processed micronutrient-fortified corn snacks enriched with protein and dietary fiber. Front Nutr 2022; 9:1062616. [PMID: 36618676 PMCID: PMC9816565 DOI: 10.3389/fnut.2022.1062616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Accepted: 11/30/2022] [Indexed: 12/24/2022] Open
Abstract
The current study focused on developing protein- and dietary fiber-enriched, micronutrient-fortified corn snacks using extrusion technology. Corn, soybean, and chickpea flour were used to develop micronutrient-fortified (Fe, Zn, I, and vitamin A, and C) extruded snacks, followed by an exploration of their nutritional traits. Soybean and chickpea were supplemented discretely (20-40/100 g) or in a combination of both (10:10, 15:15, and 20:20/100 g). According to the results, the relative proportion of the raw material composition was reflected in corn snacks' proximate composition and mineral and vitamin levels. Corn snacks with 40/100 g soy flour showed the best nutrient profile, with a maximum percent increase in protein (171.9%) and fiber (106%), as compared to the snacks developed using chickpea and/or mixed supplementation with soy and chickpea. Total dietary fiber (18.44 ± 0.34%), soluble dietary fiber (10.65 ± 0.13%), and insoluble dietary fiber (7.76 ± 0.38%) were also found to be highest in the soy-supplemented snacks (40/100 g). It was discovered that 100 g of corn snacks could provide 115-127% of the RDA for iron, 77-82% of the RDA for zinc, 90-100% of the RDA for vitamin A, and 45-50% of the RDA for vitamin C. The results for the effect of extrusion processing on amino acids showed a 2.55-45.1% reduction in essential amino acids, with cysteine and valine showing the greatest decrease and leucine and tryptophan remaining relatively stable during extrusion.
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Affiliation(s)
- Faiz-ul-Hassan Shah
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan
| | - Mian Kamran Sharif
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Punjab, Pakistan
| | - Zulfiqar Ahmad
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan
| | - Adnan Amjad
- Department of Human Nutrition and Dietetics, Bahauddin Zakariya University Multan, Multan, Punjab, Pakistan
| | - Muhammad Sameem Javed
- Department of Food Safety and Quality Management, Bahauddin Zakariya University Multan, Multan, Punjab, Pakistan,*Correspondence: Muhammad Sameem Javed ✉
| | - Raheel Suleman
- Department of Food Science and Technology, Bahauddin Zakariya University Multan, Multan, Punjab, Pakistan
| | - Dur-e-Shahwar Sattar
- Department of Food Science and Technology, Bahauddin Zakariya University Multan, Multan, Punjab, Pakistan
| | - Muhammad Amir
- Department of Food Science and Technology, Bahauddin Zakariya University Multan, Multan, Punjab, Pakistan
| | - Muhammad Junaid Anwar
- Department of Food Science and Technology, Bahauddin Zakariya University Multan, Multan, Punjab, Pakistan
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Altaf U, Hussain SZ, Naseer B, Amin T, Bashir O. Nutritional and bioactive components of rice-chickpea based snacks as affected by severe and mild extrusion cooking. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7126-7135. [PMID: 35704332 DOI: 10.1002/jsfa.12075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 05/28/2022] [Accepted: 06/15/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Severe extrusion cooking (SEC) has been extensively explored for product development and has been compared with mild extrusion cooking (MEC). Different blends of chickpea-rice flour for extrusion can be used to achieve a balance between nutritive value and valued product characteristics. This study was therefore designed to optimize the severe and mild extrusion conditions for rice-chickpea flour blends to cater for increasing consumer demand for snacks with the aim of comparing the effects of severe and mild extrusion cooking (MEC) on nutritional quality. RESULTS The results revealed a significantly (P < 0.05) higher percentage reduction in sucrose during severe extrusion (46.85%) compared to mild extrusion (7.88%). Likewise, the percentage increase in maltose, glucose, and fructose was significantly (P < 0.05) higher during SEC than during mild extrusion. Total phenolic content increased by 13.96% during mild extrusion, whereas, during severe extrusion it decreased by 15%. Total flavonoid content and total antioxidant activity decreased by 11.11% and 15.63%, respectively, during severe extrusion whereas, total flavonoid content and total antioxidant activity increased by 13.17% and 24.29%, respectively, during MEC. The loss in condensed tannin content was significantly (P < 0.05) higher (33.82%) during SEC than with MEC (12.05%). With regard to amino acids, the maximum loss was observed in methionine (53.38%) followed by lysine (40.63%) during SEC. However, the mineral content was found to increase during SEC. CONCLUSION This study revealed that MEC is superior to SEC in terms of minimizing deleterious effects on overall nutritional value of ready-to-eat snacks. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Uzma Altaf
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology, Srinagar, India
- Division of Food Technology and Nutrition, Lovely Professional University, Punjab, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology, Srinagar, India
| | - Bazila Naseer
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology, Srinagar, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology, Srinagar, India
| | - Omar Bashir
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology, Srinagar, India
- Division of Food Technology and Nutrition, Lovely Professional University, Punjab, India
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6
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Physicochemical and proximate composition of mungbean × urdbean and mungbean × ricebean interspecific lines. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104593] [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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Prospects of future pulse milk variants from other healthier pulses - As an alternative to soy milk. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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8
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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
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Cork SD, Blanchard C, Mawson AJ, Farahnaky A. Pulse flaking: Opportunities and challenges, a review. Compr Rev Food Sci Food Saf 2022; 21:2873-2897. [DOI: 10.1111/1541-4337.12931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 01/31/2022] [Accepted: 02/05/2022] [Indexed: 11/27/2022]
Affiliation(s)
- Stephen David Cork
- School of Dentistry and Medical Sciences Charles Sturt University Wagga Wagga NSW Australia
- ARC Industrial Transformation Training Centre for Functional Grains (FGC) and Graham Centre for Agricultural Innovation Charles Sturt University Wagga Wagga NSW Australia
| | - Chris Blanchard
- School of Dentistry and Medical Sciences Charles Sturt University Wagga Wagga NSW Australia
- ARC Industrial Transformation Training Centre for Functional Grains (FGC) and Graham Centre for Agricultural Innovation Charles Sturt University Wagga Wagga NSW Australia
| | - Andrew John Mawson
- The New Zealand Institute for Plant and Food Research Limited Ruakura Research Centre Hamilton New Zealand
| | - Asgar Farahnaky
- Biosciences and Food Technology School of Science RMIT University Bundoora West Campus Melbourne VIC Australia
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LE NL, LE TTH, NGUYEN NTM, VU LTK. Impact of different treatments on chemical composition, physical, anti-nutritional, antioxidant characteristics and in vitro starch digestibility of green-kernel black bean flours. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.31321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Ngoc Lieu LE
- International University, Vietnam; Vietnam National University, Vietnam
| | - Thanh Thi Ha LE
- International University, Vietnam; Vietnam National University, Vietnam
| | - Nguyet Thi Minh NGUYEN
- Ho Chi Minh City University of Technology and Education, Viet Nam; Dong An Polytechnic, Vietnam
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11
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Ananthanarayan L, Kumar V, Panghal A, Singh B, Waghmare R, Gat Y, Kaur N. Use of microalgal biomass as functional ingredient for preparation of cereal based extrudates: impact of processing on amino acid concentrations and colour degradation kinetics. BRAZ J PHARM SCI 2022. [DOI: 10.1590/s2175-97902020000118665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Affiliation(s)
| | | | | | | | | | - Yogesh Gat
- Institute of Chemical Technology, India; Lovely Professional University, India
| | - Narinder Kaur
- Institute of Chemical Technology, India; Lovely Professional University, India
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12
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The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Process optimization of extrusion variables and effects on some quality and sensory characteristics of extruded snacks from whole pearl millet-based flour. SN APPLIED SCIENCES 2021. [DOI: 10.1007/s42452-021-04808-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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14
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Rico D, Cano AB, Martín-Diana AB. Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour. Molecules 2021; 26:5578. [PMID: 34577047 PMCID: PMC8467424 DOI: 10.3390/molecules26185578] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 09/07/2021] [Accepted: 09/11/2021] [Indexed: 11/16/2022] Open
Abstract
Extrusion is an interesting technological tool that facilitates pulse formulation into flour mixtures, with tailored fibre content, total antioxidant capacity (TAC) and glycemic index (GI) among other components in final formulas. The gluten-free (GF) market has significantly grown during the last years. GF products have evolved from specialty health foods to products targeted to the general population and not only associated to celiac consumers. This study evaluates how temperature, cereal base (rice/corn) and pulse concentration affect extruded flour properties and which conditions are more efficient to develop a gluten-free flour with high TAC and low GI. Additionally, it evaluated the effect of this optimal formula after the baking process. The results showed an increase of total phenol (TP) and antioxidant activity with extrusion, with a temperature-dependent effect (130 °C ≥ 120 °C ≥ 110 °C), which may imply an enhanced bioaccessibility of phenolics compounds after extraction. Extrusion increased GI in comparison to native flour; however, a dough temperature of 130 °C resulted in a significantly (p ≤ 0.05) lower GI than that observed for 110-120 °C doughs, probably associated to the pastification that occurred at higher temperatures, which would decrease the degree of gelatinization of the starches and therefore a significant (p ≤ 0.05) GI reduction. Corn-lentil flour showed higher antioxidant properties and lower GI index in comparison with rice-lentil blends. The formulation of the optimal blend flour into a baked product (muffin) resulted in a significant loss of antioxidant properties, with the exception of the reducing power (FRAP), although the final antioxidant values of the baked product were in the range of the original native flour blend before any process.
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Affiliation(s)
- Daniel Rico
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos km. 119, 47171 Valladolid, Spain;
| | | | - Ana Belén Martín-Diana
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos km. 119, 47171 Valladolid, Spain;
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The Effect of a Diet Containing Extruded Faba Bean Seeds on Growth Performance and Selected Microbial Activity Indices in the Large Intestine of Piglets. Animals (Basel) 2021; 11:ani11061703. [PMID: 34200368 PMCID: PMC8226840 DOI: 10.3390/ani11061703] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 05/13/2021] [Accepted: 06/01/2021] [Indexed: 11/23/2022] Open
Abstract
Simple Summary Grain legumes are cultivated for food and feed purposes in all regions of the world. Legumes are the main source of protein for a large part of the world population where animal protein is hardly available. The potential of grain legumes is increasing primarily due to the genetic improvement of their agricultural and nutritional characteristics and expansion of organic farming. They are also fed to animals as a component of concentrates and on farms producing “organic” food. Therefore, studies on the composition, nutritional value and factors affecting quality of legume protein contribute to a more efficient utilization of seeds as feed and food ingredients. Faba bean is rich in both starch and protein and is an important alternative protein source in animal nutrition; however, its potential is not yet fully exploited, particularly in pig diets. The aim of the study was to evaluate the effect of diets containing various levels of extruded faba bean seeds on growth performance and selected microbial activity indices in the large intestine of pigs. Treatments with faba bean seeds did not negatively affect growth performance (except for the highest level of faba bean) and microbial activity in the large intestine, and can be applied in piglet diets. Abstract The study investigated the effect of replacing soybean meal with extruded faba bean seeds on piglet growth performance and selected microbial activity indices in the large intestine. In total, 24, 35-day-old, healthy, castrated piglets of similar body weight were divided into four groups with six replicates. Animals in the control group (C) were fed with soybean meal without extruded faba bean seeds. In other experimental groups, pigs were fed diets with the addition of 20 (FB20), 25 (FB25) or 30% (FB30) extruded faba bean seeds instead of soybean meal and wheat starch. Growth performance, histology of the large intestine, short-chain fatty acids (SCFA) and ammonia concentration, as well as the activity of bacterial enzymes in digesta samples, were analyzed. The intake of the FB25 diet resulted in an increased feed:gain ratio in comparison to the FB30 group. Feeding the FB30 diet increased tunica muscularis thickness in the caecum as compared to other groups. Moreover, dietary inclusion of extruded faba bean seeds had no effect on SCFA and ammonia concentration. In addition, feeding diets with a different level of extruded faba bean seeds did not affect the activity of bacterial enzymes in the colon.
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Cotacallapa-Sucapuca M, Vega EN, Maieves HA, Berrios JDJ, Morales P, Fernández-Ruiz V, Cámara M. Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review. Foods 2021; 10:1096. [PMID: 34063375 PMCID: PMC8156340 DOI: 10.3390/foods10051096] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/10/2021] [Accepted: 05/11/2021] [Indexed: 12/19/2022] Open
Abstract
The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.
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Affiliation(s)
- Mario Cotacallapa-Sucapuca
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
- Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Erika N. Vega
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
| | - Helayne A. Maieves
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
- Faculdade de Nutrição, Universidade Federal de Pelotas, Rua Gomes Carneiro nº 01, Pelotas 96010-610, RS, Brazil
| | | | - Patricia Morales
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
| | - Virginia Fernández-Ruiz
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
| | - Montaña Cámara
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
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Black Soldier Fly Larvae Meal as Alternative to Fish Meal for Aquaculture Feed. SUSTAINABILITY 2021. [DOI: 10.3390/su13105447] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Hermetia illucens meal (HIM) as ingredient in feed represents a way to achieve more sustainable food production. The aim was to characterize the chemical, microbiological and organoleptic characteristics of four diets for Sparus aurata, isoenergetic and isoproteic, containing 0%, 25%, 35% and 50% of HIM in substitution of fish meal (FM). Analyses were carried out using gas chromatography for fatty acids and amino acids, ICP-OES for minerals and liquid chromatography for aflatoxins and following International Organization for Standardization methods for microbial flora. E-sensing analysis of the diets was evaluated using an artificial sensory platform (E-eye, E-nose and E-tongue). The chemical results were submitted to a one-way ANOVA while Principal Component Analysis (PCA) of the e-sensing data was performed. No significant differences were observed for polyunsaturated fatty acids, thrombogenic and peroxidation indices among the diets. The replacement of FM with HIM increased the content of lysine, methionine, isoleucine, leucine, threonine and valine, while phosphorus, calcium and sodium content decreased (p < 0.01) as the percentage of HIM increased. Lead was significantly below the maximum level set by the EU regulation. The diets showed good hygienic and sanitary quality. The artificial senses permitted distinguishing color, odor and taste among the diets. Data allow considering Hermetia illucens as alternative protein source in fish nutrition.
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Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110767] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Preethi P, Mangalassery S, Shradha K, Pandiselvam R, Manikantan M, Reddy S, Devi SR, Nayak M. Cashew apple pomace powder enriched the proximate, mineral, functional and structural properties of cereal based extrudates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110539] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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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.
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21
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Hashimoto JM, Sampaio JPM, Franco LJD, Nabeshima EH, Silva KJDE. Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.18520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Whole flour of cowpea grains of the cultivar BRS Tumucumaque biofortified in iron and zinc were processed in a co-rotating twin-screw extruder Clextral HT 25. A central rotational composite design 23, combining temperature (from 86.4 to 153.6 °C), screw rotation speed (from 163.6 to 836.4 rpm) and moisture content (from 16.6% to 23.4%), was used to assess the effects on flour constituents. The three variables significantly affected (p < 0.05) the levels of protein and copper in the extrudates. The reactions of the extrusion process caused a decrease in the levels of proteins and an increase in the levels of copper, zinc and potassium, and these amounts were accentuated as the values of the process variables approached those of the central point region. Extreme conditions at high rotational screw speeds combined with low moisture content reduced the magnesium content, at the opposite end of the values for these two variables, the intensity of the reduction was lower. In the analysis of global desirability, it was found that the extrusion condition at 112.6 °C, 587.4 rpm and 23.4% moisture provided the highest nutrient retention. The levels of iron and zinc remained above 60 and 40 mg kg-1, respectively, in extruded products.
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Effect of enzyme supplementation and extruding process on the digestibility of nutrients and phenolic acids of defatted rice bran based diets in ileal-cannulated growing pigs. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Kaleda A, Talvistu K, Tamm M, Viirma M, Rosend J, Tanilas K, Kriisa M, Part N, Tammik ML. Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs. Foods 2020; 9:E1059. [PMID: 32764254 PMCID: PMC7465559 DOI: 10.3390/foods9081059] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 07/31/2020] [Accepted: 08/03/2020] [Indexed: 11/17/2022] Open
Abstract
Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates application of phytase and fermentation to a pea-oat protein blend with a good essential amino acid profile and subsequent texturization using extrusion cooking. Enzymatic treatment reduced the content of antinutrient phytic acid by 32%. Extrusion also degraded phytic acid by up to 18%, but the effect depended on the material. Differences in physicochemical, sensorial, and textural properties between untreated and phytase-treated extruded meat analogs were small. In contrast, fermented material was more difficult to texturize due to degradation of macromolecules; physicochemical and textural properties of extrudates were markedly different; sensory analysis showed enhancement of flavor, but also detected an increase in some unwanted taste attributes (bitterness, cereal and off-taste). Phytic acid was not degraded by fermentation. Analysis of volatile compounds showed extrusion eliminated volatiles from the raw material but introduced Maillard reaction products. Overall, phytase treatment and fermentation demonstrated the potential for application in extruded meat analogs but also highlighted the necessity of optimization of process conditions.
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Affiliation(s)
- Aleksei Kaleda
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia; (K.T.); (M.T.); (M.V.); (J.R.); (K.T.); (M.K.); (N.P.); (M.-L.T.)
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Rubio LA, Aranda-Olmedo I, Martín-Pedrosa M. Inclusion of Limited Amounts of Extruded Legumes Plus Cereal Mixes in Normocaloric or Obesogenic Diets for Rats: Effects on Lipid Profile. Foods 2020; 9:E704. [PMID: 32492801 PMCID: PMC7353632 DOI: 10.3390/foods9060704] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 02/08/2023] Open
Abstract
Overweight and obesity are regarded as world epidemics and are major risk factors for a number of chronic diseases, including diabetes, cardiovascular diseases, and cancer. Two new highly palatable extruded mixes based on rice and pea (Pisum sativum) or kidney bean (Phaseolus vulgaris) meals were incorporated into normocaloric or obesogenic diets for rats at a low inclusion level (25%). Our purpose was to evaluate the effects of dietary incorporation of this new food ingredient on lipid profile. Organs (heart, liver, kidneys, spleen, stomach, small intestine, colon, cecum) and visceral fat relative weights were different (p < 0.01) from controls for animals fed the obesogenic diets and in rats fed extruded diets with respect to controls. Faecal excretion of bile acids was higher (p < 0.01) for rats fed extruded mixes compared with controls. The inclusion of extruded mixes replacing part of the casein in the control diet lowered liver cholesterol and triglycerides (p < 0.001) and plasma low-density lipoprotein (LDL; p < 0.01) values, although plasma high-density lipoprotein (HDL) was unaltered. Both the inclusion of extruded mixes and the use of obesogenic diets resulted in significantly (p < 0.001) different long chain fatty acid (LCFA) profiles in liver and visceral fat. Incorporating extruded legume plus cereal mixes beneficially influenced lipid metabolism, and would therefore deserve closer attention in human intervention studies, particularly with adolescents. To our knowledge, this is the first report on the nutritional and physiological effects of extruded legume plus cereal mixes.
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Affiliation(s)
- Luis A. Rubio
- Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín (EEZ, CSIC), Profesor Albareda, 1, 18008 Granada, Spain;
| | - Isabel Aranda-Olmedo
- Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín (EEZ, CSIC), Profesor Albareda, 1, 18008 Granada, Spain;
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25
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Ciudad-Mulero M, Fernández-Ruiz V, Cuadrado C, Arribas C, Pedrosa MM, De J. Berrios J, Pan J, Morales P. Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors. Food Chem 2020; 315:126175. [DOI: 10.1016/j.foodchem.2020.126175] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 12/14/2019] [Accepted: 01/07/2020] [Indexed: 11/29/2022]
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Kamau EH, Nkhata SG, Ayua EO. Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes. Food Sci Nutr 2020; 8:1753-1765. [PMID: 32328241 PMCID: PMC7174222 DOI: 10.1002/fsn3.1473] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 12/20/2019] [Accepted: 01/10/2020] [Indexed: 12/26/2022] Open
Abstract
Cereal and legume diets make up the bulk of caloric sources for a majority of households in the developing world. They contain macro- and micronutrients as well as phytochemicals embedded as one matrix. Some phytochemicals are antinutritional factors which can bind nutrients thereby hindering their bioavailability. While there are other methods that can be used to enhance nutrient utilization from such foods, we summarize how food processing methods such as extrusion and nixtamalization are employed to break the food matrix and release these nutrients. Both extrusion and nixtamalization can break down complex carbohydrates into simpler, more soluble forms while at the same time inactivating or denaturing protein inhibitors and other antinutritional factors. Such disruptions of complexes within the food matrix are essential for harnessing optimum nutritional and health benefit from these foods. We present mechanistic approaches explaining how these processes enhance nutrient and mineral bioavailability and phytochemical bioactivity while minimizing the undesirable effects of antinutritional factors that coexist in the complex food matrix.
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Affiliation(s)
- Elijah Heka Kamau
- Department of Food Science and NutritionUniversity of EldoretEldoretKenya
- Department of Food Science and NutritionJomo Kenyatta University of Agriculture & TechnologyNairobiKenya
| | - Smith G. Nkhata
- Department of Agro‐food ProcessingNatural Resources CollegeLilongwe University of Agriculture and Natural ResourcesLilongweMalawi
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Leonard W, Zhang P, Ying D, Fang Z. Application of extrusion technology in plant food processing byproducts: An overview. Compr Rev Food Sci Food Saf 2019; 19:218-246. [PMID: 33319515 DOI: 10.1111/1541-4337.12514] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 10/21/2019] [Accepted: 11/08/2019] [Indexed: 12/29/2022]
Abstract
The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant-derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Danyang Ying
- CSIRO Agriculture & Food, Melbourne, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
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Ruiz‐Armenta XA, Zazueta‐Morales JDJ, Delgado‐Nieblas CI, Carrillo‐López A, Aguilar‐Palazuelos E, Camacho‐Hernández IL. Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14261] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Xóchitl Ariadna Ruiz‐Armenta
- Posgrado en Ciencia y Tecnología de Alimentos Universidad Autónoma de Sinaloa Avenida de las Américas y Josefa Ortiz de Domínguez Culiacán México
| | - José de Jesús Zazueta‐Morales
- Posgrado en Ciencia y Tecnología de Alimentos Universidad Autónoma de Sinaloa Avenida de las Américas y Josefa Ortiz de Domínguez Culiacán México
| | - Carlos Iván Delgado‐Nieblas
- Posgrado en Ciencia y Tecnología de Alimentos Universidad Autónoma de Sinaloa Avenida de las Américas y Josefa Ortiz de Domínguez Culiacán México
| | - Armando Carrillo‐López
- Posgrado en Ciencia y Tecnología de Alimentos Universidad Autónoma de Sinaloa Avenida de las Américas y Josefa Ortiz de Domínguez Culiacán México
| | - Ernesto Aguilar‐Palazuelos
- Posgrado en Ciencia y Tecnología de Alimentos Universidad Autónoma de Sinaloa Avenida de las Américas y Josefa Ortiz de Domínguez Culiacán México
| | - Irma Leticia Camacho‐Hernández
- Posgrado en Ciencia y Tecnología de Alimentos Universidad Autónoma de Sinaloa Avenida de las Américas y Josefa Ortiz de Domínguez Culiacán México
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Saldanha do Carmo C, Varela P, Poudroux C, Dessev T, Myhrer K, Rieder A, Zobel H, Sahlstrøm S, Knutsen SH. The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108252] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Tenagashaw MW, Kinyuru JN, Kenji GM, Melaku ET, Huyskens-Keil S. Bioavailability of Selected Micronutrients in Teff-based Complementary Infant Foods. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401313666170912165424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
The problem of micronutrient malnutrition is affecting millions of infants in
the developing countries. One of the major issues that aggravates the problem is lack of appropriately
processed complementary foods in which the bioavailability of the major micronutrients is improved.
Methods:
Teff, soybean and orange-fleshed sweet potato were separately processed into their respective
flours and blended in a ratio of 70:20:10, respectively, to prepare household- and industrial-level
complementary foods. The ingredients and developed complementary foods were analysed for their
vitamin A, calcium, iron, zinc and phytate contents. Moreover, phytate: mineral molar ratios of calcium,
iron and zinc in the complementary foods were calculated to determine their bioavailability.
Results:
The vitamin A values obtained in the complementary foods were appreciable; they were in
the range of 91.89 to 160.97 µgRE/100 g. Phytate content of teff and soybean was significantly (p ≤
0.05) reduced by the household practices employed for processing them. However, the reduction was
not significant (p > 0.05) in the household-level complementary foods because of the small quantity of
germinated teff flours used. Calcium, iron and zinc compositions of all complementary foods closely
met the recommended levels for 6 to 8 month-old infants. Phytate: mineral molar ratios for calcium
and zinc in all complementary foods were below maximum recommended limits indicating their good
bioavailability. In case of iron, these ratios were above the critical limit except that of the industriallevel
complementary foods.
Conclusion:
Generally, complementary foods with improved compositions and bioavailability of the
micronutrients analysed were developed from the teff-soybean-orange-fleshed sweet potato formulations.
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Affiliation(s)
- Mesfin W. Tenagashaw
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| | - John N. Kinyuru
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| | - Glaston M. Kenji
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| | - Eneyew T. Melaku
- Department of Food Science and Applied Nutrition, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Susanne Huyskens-Keil
- Division of Urban Plant Ecophysiology, Faculty of Life Sciences, Humboldt-Universität zu Berlin, Berlin, Germany
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The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.12.003] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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33
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Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.001] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Gulati P, Rose DJ. Effect of extrusion on folic acid concentration and mineral element dialyzability in Great Northern beans (Phaseolus vulgaris L.). Food Chem 2018; 269:118-124. [DOI: 10.1016/j.foodchem.2018.06.124] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Revised: 06/13/2018] [Accepted: 06/25/2018] [Indexed: 11/28/2022]
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Shah FUH, Sharif MK, Bashir S, Ahsan F. Role of healthy extruded snacks to mitigate malnutrition. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1542534] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Faiz-ul-Hassan Shah
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore-Pakistan
| | - Mian Kamran Sharif
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Shahid Bashir
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore-Pakistan
| | - Fasiha Ahsan
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore-Pakistan
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Penugonda K, Fiorentino NM, Alavi S, Lindshield BL. Bioavailable Iron and Vitamin A in Newly Formulated, Extruded Corn, Soybean, Sorghum, and Cowpea Fortified-Blended Foods in the In Vitro Digestion/Caco-2 Cell Model. Curr Dev Nutr 2018; 2:nzy021. [PMID: 30046768 PMCID: PMC6054154 DOI: 10.1093/cdn/nzy021] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 02/08/2018] [Accepted: 03/19/2018] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Fortified-blended foods (FBFs), particularly corn-soybean blend (CSB), are food aid products distributed in developing countries. The US Agency for International Development food aid quality review recommended developing extruded FBFs with the use of alternative commodities such as sorghum. OBJECTIVE The objective of the study was to determine bioavailable iron and vitamin A content from newly developed extruded corn, soybean, sorghum, and cowpea FBFs compared with the nonextruded traditional food aid FBFs, corn-soy blend 13 (CSB13) and corn-soy blend plus (CSB+). METHODS Eleven extruded FBFs-sorghum-cowpea (n = 7), sorghum-soy (n = 3), and corn-soy (n = 1)-along with 2 nonextruded FBFs-CSB13 and CSB+, and Cerelac (Nestlé), a commercially available fortified infant food, were prepared. Bioavailable iron and vitamin A contents were assessed by using the in vitro digestion/Caco-2 cell model. Dry FBFs, aqueous fractions, and Caco-2 cell pellet vitamin A contents were analyzed by HPLC. Dry FBF and aqueous fraction iron contents were measured by atomic absorptiometry, and bioavailable iron was assessed by measuring Caco-2 ferritin contents via ELISA. RESULTS Iron and vitamin A concentrations in Cerelac and dry FBFs ranged from 8.0 to 31.8 mg/100 g and 0.3 to 1.67 mg/100 g, respectively. All of the extruded FBFs contained 4- to 7-fold significantly higher (P < 0.05) aqueous fraction iron concentrations compared with CSB13 and CSB+. However, there were no significant differences in Caco-2 cell ferritin and vitamin A concentrations between extruded FBFs, nonextruded FBFs, and or the basal salt solution negative control. CONCLUSION Results support the theory that the consumption of newly developed extruded sorghum-cowpea, sorghum-soy, and corn-soy FBFs would result in iron and vitamin A concentrations comparable to traditional nonextruded CSB13 and CSB+ FBFs.
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Affiliation(s)
- Kavitha Penugonda
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS
| | - Nicole M Fiorentino
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS
| | - Sajid Alavi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS
| | - Brian L Lindshield
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS
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Kim JW, Koo B, Kim IH, Nyachoti CM. Effects of extrusion and microbial phytase on the apparent and standardized total tract digestibility of phosphorus in hemp hulls fed to growing pigs. J Anim Sci 2018; 96:1838-1845. [PMID: 29538763 PMCID: PMC6140985 DOI: 10.1093/jas/sky097] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Accepted: 03/08/2018] [Indexed: 11/12/2022] Open
Abstract
An experiment was carried out to determine the apparent total tract digestibility (ATTD) and the standardized total tract digestibility (STTD) of P and the effects of extrusion and microbial phytase on ATTD and STTD of P in hemp hulls (HH). Thirty-six pigs (30.3 ± 2.7 kg) were randomly allotted to 1 of 6 experimental diets in a complete randomized design with 6 replicates per diet. A corn-soybean meal (SBM)-based basal diet was formulated. Two additional diets were formulated by replacing 40% of corn and SBM (on a 100% of total diet basis) with HH or extruded HH (EHH). The test ingredients, corn, and SBM were the only sources of P in the diets. Three additional diets were also prepared by supplementing 500 unit/kg of microbial phytase to the initial 3 diets (the corn-SBM basal diet and diets containing test ingredients). Pigs were fed experimental diets at 3 times the maintenance energy requirement (197 kcal ME/kg BW0.60). Results indicated that fecal P concentration and daily P output were reduced (P < 0.05) from pigs fed diets with dietary phytase compared with pigs fed diets without dietary phytase. The ATTD and STTD of P in experimental diets were not different. However, the ATTD and STTD of P in experimental diets supplemented with dietary phytase were increased (P < 0.05) compared with the diets without phytase. The ATTD and STTD of P in HH were 18.8% and 22.0%, respectively, whereas respective values for EHH were 22.5% and 26.3%. Extrusion had no effects on ATTD and STTD of P in HH. However, the ATTD and STTD of P in HH and EHH increased (P < 0.05) when dietary phytase was added to the diets. The concentration of Ca in feces and daily Ca output were reduced (P < 0.05) as a result of phytase supplementation. Addition of dietary phytase increased (P < 0.05) the ATTD of Ca in all experimental diets. In conclusion, the ATTD and STTD of P in HH fed to growing pigs were 18.8% and 22.0%, respectively. Respective values for EHH were 22.5% and 26.3%. Extrusion did not affect the ATTD and STTD of P in HH. However, the addition of microbial phytase to experimental diets increased the ATTD and STTD of P in diets and test ingredients and decreased fecal P output from pigs fed experimental diets. There was no interaction between extrusion and dietary phytase supplementation.
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Affiliation(s)
- J W Kim
- Department of Animal Science, University of Manitoba, Winnipeg, MB, Canada
| | - B Koo
- Department of Animal Science, University of Manitoba, Winnipeg, MB, Canada
| | - I H Kim
- Department of Animal Resource and Science, Dankook University, Cheonan, Chungnam, South Korea
| | - C M Nyachoti
- Department of Animal Science, University of Manitoba, Winnipeg, MB, Canada
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38
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Beck SM, Knoerzer K, Arcot J. Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR). J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.037] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Akande OA, Nakimbugwe D, Mukisa IM. Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour. Food Sci Nutr 2017; 5:1205-1214. [PMID: 29188049 PMCID: PMC5694879 DOI: 10.1002/fsn3.513] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2017] [Revised: 07/26/2017] [Accepted: 07/28/2017] [Indexed: 11/25/2022] Open
Abstract
Malnutrition is one of the foremost causes of death among children below 5 years in developing countries. Development of nutrient-dense food formulations using locally available crops has been proposed as a means to combat this menace. This study optimized the extrusion process for the production of a nutritious amaranth-based porridge flour. Least cost formulations containing grain amaranth, groundnut, iron-rich beans, pumpkin, orange-fleshed sweet potato, carrot, and maize were developed and evaluated by a sensory panel (n = 30) for acceptability using the 9-point hedonic scale. Extrusion process of the most acceptable porridge flour was optimized by response surface methodology (RSM). Barrel temperature (130-170°C) and feed moisture content (14%-20%) were the independent variables which significantly (p < .05) affected in vitro protein digestibility, vitamin A retention, total polyphenol, phytic content, and iron and zinc extractabilities. Optimization of the extrusion process improved the nutritional quality of the instant flour.
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Affiliation(s)
- Olamide A. Akande
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
| | - Dorothy Nakimbugwe
- Department of Food Technology and NutritionMakerere UniversityKampalaUganda
| | - Ivan M. Mukisa
- Department of Food Technology and NutritionMakerere UniversityKampalaUganda
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Arribas C, Cabellos B, Sánchez C, Cuadrado C, Guillamón E, Pedrosa MM. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends. Food Funct 2017; 8:3654-3663. [PMID: 28914314 DOI: 10.1039/c7fo00910k] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
Consumers and the food industry are demanding healthier products. Expanded snacks with a high nutritional value were developed from different rice, pea and carob flour blends. The proximate composition, starch (total and resistant), amylose and amylopectin, dietary fiber (soluble and insoluble) contents, and the in vitro protein digestibility of different rice-legume formulations, were evaluated before and after the extrusion process. Compared with the corresponding non-extruded blends (control), the extrusion treatment did not change the total protein content, however, it reduced the soluble protein (61-86%), the fat (69-92%) and the resistant starch contents (100%). The total starch content of all studied blends increased (2-19%) after extrusion. The processing increased the in vitro protein digestibility, reaching values around 88-95% after extrusion. Total dietary fiber was reduced around 30%, and the insoluble fraction was affected to a larger extent than the soluble fraction by the extrusion process. Because of its balanced nutritional composition, high dietary fiber content, as well as low energy density, these novel gluten-free snack-like foods could be considered as functional foods and a healthier alternative to commercially available gluten-containing or gluten-free and low nutritional value snacks.
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Affiliation(s)
- C Arribas
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5., 28040 Madrid, Spain.
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41
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Hall C, Hillen C, Garden Robinson J. Composition, Nutritional Value, and Health Benefits of Pulses. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0069-fi] [Citation(s) in RCA: 159] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Clifford Hall
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
| | - Cassandra Hillen
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
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Alam MS, Kaur J, Khaira H, Gupta K. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Crit Rev Food Sci Nutr 2016; 56:445-75. [PMID: 25574813 DOI: 10.1080/10408398.2013.779568] [Citation(s) in RCA: 173] [Impact Index Per Article: 21.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture, and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby foods, snack foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet foods, dried soups, dry beverage mixes etc. The functional properties of extruded foods plays an important role for their acceptability which include water absorption, water solubility, oil absorption indexes, expansion index, bulk density and viscosity of the dough. The aim of this review is to give the detailed outlines about the potential of extrusion technology in development of different types of products and the role of extrusion-operating conditions and their effect on product development resulting in quality changes i.e physical, chemical, and nutritional, experienced during the extrusion process.
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Affiliation(s)
| | - Jasmeen Kaur
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Harjot Khaira
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Kalika Gupta
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
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43
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Ahmad K, Khalil AT, Yusra, Somayya R. Antifungal, phytotoxic and hemagglutination activity of methanolic extracts of Ocimum basilicum. J TRADIT CHIN MED 2016; 36:794-8. [DOI: 10.1016/s0254-6272(17)30017-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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44
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Effects of processing and addition of a cowpea leaf relish on the iron and zinc nutritive value of a ready-to-eat sorghum-cowpea porridge aimed at young children. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.022] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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45
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Goodarzi Boroojeni F, Svihus B, Graf von Reichenbach H, Zentek J. The effects of hydrothermal processing on feed hygiene, nutrient availability, intestinal microbiota and morphology in poultry—A review. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.07.010] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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46
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Nkundabombi MG, Nakimbugwe D, Muyonga JH. Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour. Food Sci Nutr 2016; 4:384-97. [PMID: 27247769 PMCID: PMC4867759 DOI: 10.1002/fsn3.301] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 09/08/2015] [Accepted: 09/12/2015] [Indexed: 11/24/2022] Open
Abstract
Common beans (Phaseolus vulgaris L.) are rich nutritious and affordable by vulnerable groups, thus a good choice for biofortification to address malnutrition. However, increasing micronutrients content of beans, without improving micronutrients bioavailability will not improve the micronutrients status of consumers. Effect of different processing methods on the physicochemical characteristics of biofortified bean flour was determined. Processing methods used in this study were malting (48 h), roasting (170°C/45 min), and extrusion cooking using a twin screw extruder with three heating sections, the first set at 60°C, the second at 130°C, and the last one at 150°C. The screw was set at a speed of 35 Hz (123g) and bean flour moisture content was 15%. Mineral extractability, in vitro protein digestibility, pasting properties, and sensory acceptability of porridge and sauce from processed flour were determined. All processing methods significantly increased (P < 0.05) mineral extractability, iron from 38.9% to 79.5% for K131 and from 40.7% to 83.4% for ROBA1, in vitro protein digestibility from 58.2% to 82% for ROBA1 and from 56.2% to 79% for K131. Pasting viscosities of both bean varieties reduced with processing. There was no significant difference (P < 0.05) between sensory acceptability of porridge or sauce from extruded biofortified bean flour and malted/roasted biofortified bean flour. Acceptability was also not affected by the bean variety used. Mineral bioavailability and in vitro protein digestibility increased more for extruded flour than for malted/roasted flours. Sauce and porridge prepared from processed biofortified bean flour had lower viscosity (extruded flour had the lowest viscosity), thus higher nutrient and energy density than those prepared from unprocessed biofortified bean flour. Estimated nutritional contribution of sauce and porridge made from processed ROBA1 flour to daily requirement of children below 5 years and women of reproductive age found to be high. These results show that processing methods enhanced nutritional value of biofortified bean flour and that processed biofortified bean flour can be used to prepare nutrient and energy-dense gruel to improve on nutritional status of children under 5 years and women of reproductive age.
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Affiliation(s)
| | - Dorothy Nakimbugwe
- Department of Food Technology and NutritionMakerere UniversityKampalaUganda
| | - John H. Muyonga
- Department of Food Technology and NutritionMakerere UniversityKampalaUganda
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Diaz D, Morlacchini M, Masoero F, Moschini M, Fusconi G, Piva G. Pea seeds (Pisum sativum), faba beans (Vicia faba var. minor) and lupin seeds (Lupinus albus var. multitalia) as protein sources in broiler diets: effect of extrusion on growth performance. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2006.43] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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48
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Masoero F, Pulimeno AM, Rossi F. Effect of extrusion, espansion and toasting on the nutritional value of peas, faba beans and lupins. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2005.177] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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49
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Masoero F, Moschini M, Fusconi G, Piva G. Raw, extruded and expanded pea(Pisum sativum) in dairy cows diets. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2006.237] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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50
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Prandini A, Morlacchini M, Moschini M, Fusconi G, Masoero F, Piva G. Raw and extruded pea (Pisum sativum) and lupin (Lupinus albusvar.Multitalia) seeds as protein sources in weaned piglets’ diets: effect on growth rate and blood parameters. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2005.385] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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