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Feng Z, Morton JD, Maes E, Kumar L, Serventi L. Exploring faba beans ( Vicia faba L.): bioactive compounds, cardiovascular health, and processing insights. Crit Rev Food Sci Nutr 2024:1-14. [PMID: 39097752 DOI: 10.1080/10408398.2024.2387330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/05/2024]
Abstract
Faba beans (Vicia faba L.), integral to the legume family, are a significant component of the global pulse market because of their nutritional richness and positive health implications. While existing reviews have extensively covered the nutritional composition and anti-nutritional factors of faba beans, and their utilization in food product development, the insights into the optimization of processing methods and upcycling the wastewater during faba bean processing remain insufficient. Therefore, this review focuses on consolidating information about their bioactive compounds, elucidating associated health benefits and unveiling the possible application of processing water derived from faba beans. Key issues discussed include the impact of bioactive compounds in faba beans on cardiovascular health and carcinogenic condition, the challenges in processing that affect bioactive content, and the potential nutritional and functional applications of processing water in food production.
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Affiliation(s)
- Ziqian Feng
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - James D Morton
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Evelyne Maes
- Proteins & Metabolites Team, AgResearch Limited, Lincoln, New Zealand
| | - Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Luca Serventi
- The New Zealand Institute for Plant and Food Research Limited, Christchurch, New Zealand
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2
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Rivas MÁ, Ruiz-Moyano S, Vázquez-Hernández M, Benito MJ, Casquete R, Córdoba MDG, Martín A. Impact of Simulated Human Gastrointestinal Digestion on the Functional Properties of Dietary Fibres Obtained from Broccoli Leaves, Grape Stems, Pomegranate and Tomato Peels. Foods 2024; 13:2011. [PMID: 38998517 PMCID: PMC11241623 DOI: 10.3390/foods13132011] [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: 05/30/2024] [Revised: 06/18/2024] [Accepted: 06/21/2024] [Indexed: 07/14/2024] Open
Abstract
This study aimed to analyse the impact of a simulated human digestion process on the composition and functional properties of dietary fibres derived from pomegranate-peel, tomato-peel, broccoli-stem and grape-stem by-products. For this purpose, a computer-controlled simulated digestion system consisting of three bioreactors (simulating the stomach, small intestine and colon) was utilised. Non-extractable phenols associated with dietary fibre and their influence on antioxidant capacity and antiproliferative activity were investigated throughout the simulated digestive phases. Additionally, the modifications in oligosaccharide composition, the microbiological population and short-chain fatty acids produced within the digestion media were examined. The type and composition of each dietary fibre significantly influenced its functional properties and behaviour during intestinal transit. Notably, the dietary fibre from the pomegranate peel retained its high phenol content throughout colon digestion, potentially enhancing intestinal health due to its strong antioxidant activity. Similarly, the dietary fibre from broccoli stems and pomegranate peel demonstrated anti-proliferative effects in both the small and the large intestines, prompting significant modifications in colonic microbiology. Moreover, these fibre types promoted the growth of bifidobacteria over lactic acid bacteria. Thus, these results suggest that the dietary fibre from pomegranate peel seems to be a promising functional food ingredient for improving human health.
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Affiliation(s)
- María Ángeles Rivas
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
| | - Santiago Ruiz-Moyano
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
| | - María Vázquez-Hernández
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
| | - María José Benito
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
| | - Rocío Casquete
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
| | - María de Guía Córdoba
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
| | - Alberto Martín
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
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3
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Salvador-Reyes R, Furlan LC, Martínez-Villaluenga C, Dala-Paula BM, Clerici MTPS. From ancient crop to modern superfood: Exploring the history, diversity, characteristics, technological applications, and culinary uses of Peruvian fava beans. Food Res Int 2023; 173:113394. [PMID: 37803732 DOI: 10.1016/j.foodres.2023.113394] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 08/15/2023] [Accepted: 08/19/2023] [Indexed: 10/08/2023]
Abstract
The search for plant-based superfoods has shown that many regional populations already have these foods in their diet, with significant potential for production and marketing. This critical review intends to show the history, diversity, characteristics, and uses, emphasizing their significance in traditional diets and potential in the food industry of Peruvian fava beans. As a valuable plant-based protein source, fava beans offer essential micronutrients and have diverse culinary applications. Innovative food industry applications include plant-based meat alternatives, fortified gluten-free products, and a natural color, protein, and fiber source in extruded foods. Key studies have highlighted the successful incorporation of fava beans into various food products, improving their nutritional properties, though some studies also point to limitations in their sensory acceptance. Further research is needed to understand the bioactive components, health effects, and techno-functional characteristics of beans. Challenges facing cultivating and consuming fava beans in Peru include adapting to climate change, enhancing productivity and quality, and promoting consumption and added value. Addressing these challenges involves developing climate-resilient varieties, optimizing agricultural practices, and providing access to resources and financing. In conclusion, this review highlights the promising prospects of Peruvian fava beans as a sustainable, nutritionally rich, and versatile ingredient in the food industry. By harnessing their potential and overcoming challenges, Peruvian fava beans can transition from an ancient crop to a modern superfood, inspiring a global shift towards sustainable and nutritionally balanced diets, aiding the fight against malnutrition, and enriching culinary traditions worldwide.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil; Facultad de Ingeniería, Universidad Tecnológica del Perú, Lima, Peru.
| | | | - Cristina Martínez-Villaluenga
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Department of Technological Processes and Biotechnology, Jose Antonio Novais, 6, 28040 Madrid, Spain
| | - Bruno Martins Dala-Paula
- Laboratório de Nutrição Experimental, Faculdade de Nutrição, Universidade Federal de Alfenas, Alfenas, MG 37130-000, Brazil
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4
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Tania A, Akram A, Hanif NQ, Ajmal M, Seerat W, Nijabat A, Mehak A. Proximate composition, fungal isolation and contamination of aflatoxin B 1 in chickpea seeds from the Punjab, Pakistan. Nat Prod Res 2023; 37:3314-3322. [PMID: 35428423 DOI: 10.1080/14786419.2022.2065674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 04/04/2022] [Accepted: 04/05/2022] [Indexed: 10/18/2022]
Abstract
Chickpea, Cicer arietinum L., is a nutrient rich crop that is widely cultivated and consumed in Pakistan. However, chickpea is highly prone to fungal growth leading to contamination with aflatoxins, the most potent carcinogen found in nature. In this study, fifty chickpea seed samples were collected from the local markets of the Punjab, Pakistan, to evaluate their nutritional quality, fungal and AFB1 contamination. Proximate analysis suggested that chickpea seeds contained 5.5-6.93% moisture, 62.24-63.24% carbohydrates, 22.75-23.44% protein, 4.99-5.4% fat, 5.62-5.84% fiber and 2.92-3.16% ash. Morphological identification techniques revealed fourteen fungal species belonging to six fungal genera from which Aspergillus flavus was the leading contaminant. AFB1 analysis revealed that sixty-two percent samples were contaminated with AFB1. All the AFB1 positive samples contained AFB1 level more than 2 ppb and 12.9% samples contain AFB1 level more than 20 ppb, exceeded the maximum limit (ML) assigned by EU and USA (FDA & FAO) respectively. The results of the present studies reported that chickpea is a highly contaminated commodity in terms of fungi and AFB1 that's why further investigations and monitoring are required to reduce the fungal and AFB1 contamination. These baseline data are an initial step in the effort to deal with this significant food safety issue.
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Affiliation(s)
- Ayesha Tania
- Department of Botany, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Punjab, Pakistan
| | - Abida Akram
- Department of Botany, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Punjab, Pakistan
| | | | - Maryam Ajmal
- Department of Botany, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Punjab, Pakistan
| | - Wajiha Seerat
- Department of Botany, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Punjab, Pakistan
| | - Aneela Nijabat
- Department of Botany, Ghazi University, Dera Ghazi Khan, Pakistan
| | - Asma Mehak
- Department of Botany, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Punjab, Pakistan
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5
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Yadav RK, Tripathi MK, Tiwari S, Tripathi N, Asati R, Patel V, Sikarwar RS, Payasi DK. Breeding and Genomic Approaches towards Development of Fusarium Wilt Resistance in Chickpea. Life (Basel) 2023; 13:988. [PMID: 37109518 PMCID: PMC10144025 DOI: 10.3390/life13040988] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 03/27/2023] [Accepted: 03/29/2023] [Indexed: 04/29/2023] Open
Abstract
Chickpea is an important leguminous crop with potential to provide dietary proteins to both humans and animals. It also ameliorates soil nitrogen through biological nitrogen fixation. The crop is affected by an array of biotic and abiotic factors. Among different biotic stresses, a major fungal disease called Fusarium wilt, caused by Fusarium oxysporum f. sp. ciceris (FOC), is responsible for low productivity in chickpea. To date, eight pathogenic races of FOC (race 0, 1A, and 1B/C, 2-6) have been reported worldwide. The development of resistant cultivars using different conventional breeding methods is very time consuming and depends upon the environment. Modern technologies can improve conventional methods to solve these major constraints. Understanding the molecular response of chickpea to Fusarium wilt can help to provide effective management strategies. The identification of molecular markers closely linked to genes/QTLs has provided great potential for chickpea improvement programs. Moreover, omics approaches, including transcriptomics, metabolomics, and proteomics give scientists a vast viewpoint of functional genomics. In this review, we will discuss the integration of all available strategies and provide comprehensive knowledge about chickpea plant defense against Fusarium wilt.
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Affiliation(s)
- Rakesh Kumar Yadav
- Department of Genetics & Plant Breeding, College of Agriculture, Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior 474002, India
| | - Manoj Kumar Tripathi
- Department of Genetics & Plant Breeding, College of Agriculture, Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior 474002, India
- Department of Plant Molecular Biology & Biotechnology, College of Agriculture, Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior 474002, India
| | - Sushma Tiwari
- Department of Genetics & Plant Breeding, College of Agriculture, Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior 474002, India
- Department of Plant Molecular Biology & Biotechnology, College of Agriculture, Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior 474002, India
| | - Niraj Tripathi
- Directorate of Research Services, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur 482004, India
| | - Ruchi Asati
- Department of Genetics & Plant Breeding, College of Agriculture, Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior 474002, India
| | - Vinod Patel
- Department of Genetics & Plant Breeding, College of Agriculture, Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior 474002, India
| | - R. S. Sikarwar
- Department of Genetics & Plant Breeding, College of Agriculture, Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior 474002, India
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6
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Eight weeks of lentil consumption attenuates insulin resistance progression without increased gastrointestinal symptom severity – A Randomized Clinical Trial. Nutr Res 2022; 106:12-23. [DOI: 10.1016/j.nutres.2022.08.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 08/04/2022] [Accepted: 08/05/2022] [Indexed: 11/19/2022]
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7
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Gu J, Bk A, Wu H, Lu P, Nawaz MA, Barrow CJ, Dunshea FR, Suleria HAR. Impact of processing and storage on protein digestibility and bioavailability of legumes. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2039690] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Jingyu Gu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Amrit Bk
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Hanjing Wu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Peiyao Lu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Malik Adil Nawaz
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia
| | - Colin J. Barrow
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, VIC, Australia
| | - Frank R. Dunshea
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
- Faculty of Biological Sciences, The University of Leeds, Leeds, UK
| | - Hafiz Ansar Rasul Suleria
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, VIC, Australia
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8
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Orlien V, Aalaei K, Poojary MM, Nielsen DS, Ahrné L, Carrascal JR. Effect of processing on in vitro digestibility (IVPD) of food proteins. Crit Rev Food Sci Nutr 2021; 63:2790-2839. [PMID: 34590513 DOI: 10.1080/10408398.2021.1980763] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Proteins are important macronutrients for the human body to grow and function throughout life. Although proteins are found in most foods, their very dissimilar digestibility must be taking into consideration when addressing the nutritional composition of a diet. This review presents a comprehensive summary of the in vitro digestibility of proteins from plants, milk, muscle, and egg. It is evident from this work that protein digestibility greatly varies among foods, this variability being dependent not only upon the protein source, but also the food matrix and the molecular interactions between proteins and other food components (food formulation), as well as the conditions during food processing and storage. Different approaches have been applied to assess in vitro protein digestibility (IVPD), varying in both the enzyme assay and quantification method used. In general, animal proteins tend to show higher IVPD. Harsh technological treatments tend to reduce IVPD, except for plant proteins, in which thermal degradation of anti-nutritional compounds results in improved IVPD. However, in order to improve the current knowledge about protein digestibility there is a vital need for understanding dependency on a protein source, molecular interaction, processing and formulation and relationships between. Such knowledge can be used to develop new food products with enhanced protein bioaccessibility.
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Affiliation(s)
- Vibeke Orlien
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Kataneh Aalaei
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Dennis S Nielsen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Jorge Ruiz Carrascal
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
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9
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Vashishth R, Semwal AD, Naika M, Sharma GK, Kumar R. Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum. Food Res Int 2021; 143:110299. [PMID: 33992319 DOI: 10.1016/j.foodres.2021.110299] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 01/16/2021] [Accepted: 03/03/2021] [Indexed: 11/18/2022]
Abstract
Macrotyloma uniflorum is a salubrious but underutilized legume mainly consumed in semi-arid zones of Africa, Australia and India. Various antinutritional factors- phytates, oxalates and oligosaccharides- has limited its consumption. Current work describes the influence of various thermal processing technologies - autoclaving, microwave, micronization and extrusion- on antinutritional profile, phenolic acid profile and protein digestibility of two selected varieties. Significant (p ≤ 0.05) reduction in antinutritional content was observed for horse gram grains processed using various thermal technologies. Among all processing technologies extrusion caused marked degradation in antinutritional components. The reduction in oxalic acid, trypsin inhibitor, phytates and tannins ranged from 33 to 87 %, 77-82%, 33-60% and 51-66% respectively. Further, the decline in content of various oligosaccharides viz. raffinose, stachyose and verbascose varied from 36 to 61 %, 25-49% and 30-74% respectively for both the varieties. Although extrusion caused significant (p ≤ 0.05) decrease in the essential amino acid index and protein efficiency ratio, simultaneous increased was observed in biological value. The processing had significant (p ≤ 0.05) impact on grain antinutritional content and also retained its substantial functional properties. This establishes the utility of grain and promote the introduction of these new grains and enlarge the market of novel healthy foods.
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Affiliation(s)
- Rahul Vashishth
- Department of Food Technology Vignan Foundation for Science, Technology and Research Vadlamudi, Guntur 522213, Andhra Pradesh, India
| | - A D Semwal
- Grain Science and Technology Department Defence Food Research Laboratory (DFRL), Defence Research & Development Organisation (DRDO) Ministry of Defence (MOD), Govt of India, Siddhartha Nagar, Mysuru, Karnataka 570011, India.
| | - Mahadeva Naika
- Grain Science and Technology Department Defence Food Research Laboratory (DFRL), Defence Research & Development Organisation (DRDO) Ministry of Defence (MOD), Govt of India, Siddhartha Nagar, Mysuru, Karnataka 570011, India
| | - G K Sharma
- Grain Science and Technology Department Defence Food Research Laboratory (DFRL), Defence Research & Development Organisation (DRDO) Ministry of Defence (MOD), Govt of India, Siddhartha Nagar, Mysuru, Karnataka 570011, India
| | - Rahul Kumar
- Department of Food Technology Vignan Foundation for Science, Technology and Research Vadlamudi, Guntur 522213, Andhra Pradesh, India
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10
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Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.044] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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11
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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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12
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Huebbe P, Rimbach G. Historical Reflection of Food Processing and the Role of Legumes as Part of a Healthy Balanced Diet. Foods 2020; 9:E1056. [PMID: 32759873 PMCID: PMC7466326 DOI: 10.3390/foods9081056] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 07/30/2020] [Accepted: 07/31/2020] [Indexed: 12/22/2022] Open
Abstract
The purpose of food processing has changed over time. High-intensity industrially processed food often exhibits higher concentrations of added sugar, salt, higher energy, and lower micronutrient density than does similar food or meals prepared at home from raw or minimally processed food. Viewing the evolution of food processing from history, one could make out three major transitions related to human socioeconomic changes. The first transition was marked by the change from hunting and gathering to settled societies with agriculture and livestock farming. The second and third transitions were associated with the Industrial Revolution and with market liberalization, global trade and automation, respectively. The next major transition that will influence food processing and shape human nutrition may include the exploitation of sustainable and efficient protein and food sources that will ensure high-quality food production for the growing world population. Apart from novel food sources, traditional food such as legumes and pulses likewise exhibit great potential to contribute to a healthy balanced diet. The promotion of legumes should be intensified in public dietary guidelines because their consumption is rather low in high-income countries and increasingly displaced as a traditional staple by industrially processed food in low- to middle-income countries.
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Affiliation(s)
- Patricia Huebbe
- Institute of Human Nutrition and Food Science, University of Kiel, 24118 Kiel, Germany;
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13
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The Effect of Processing on Digestion of Legume Proteins. Foods 2019; 8:foods8060224. [PMID: 31238515 PMCID: PMC6616939 DOI: 10.3390/foods8060224] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 06/18/2019] [Accepted: 06/19/2019] [Indexed: 01/12/2023] Open
Abstract
The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and sustainability turns the focus on protein (bio)availability. This paper reports the effect of these processing methods on the legume protein digestibility. Overall, the protein digestibility increases after processing by the different methods. However, since both the type of legume and the applied methods differ it cannot be concluded which specific method is best for the individual legume type.
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14
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Torres J, Muñoz LS, Peters M, Montoya CA. In vitro digestion of tropical legume starch is influenced by the combination of heating and soaking treatments. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17519] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Raw legumes have in general low starch digestion, which limits their use in animal nutrition. This study aimed to determine the effect of different thermal (raw, autoclaving and boiling for 5 and 20 min) and soaking (without or with) treatments on the in vitro degree of hydrolysis (DH) of starch for selected grains of tropical legumes (Canavalia brasiliensis, CB; Lablab purpureus, LP; pink, red and white colour hulls Vigna unguiculata, PVU, RVU and WVU). Indigested residues collected after in vitro sequential pepsin-pancreatin (120–240 min) digestion were used to determine the starch DH and the estimated digestible starch content. The starch content was in general higher when the legumes were treated (e.g. autoclaving increased 28% the starch content of CB). Autoclaving and boiling for 5 min increased the DH for both unsoaked and soaked CB and RVU (+6–16% units), whereas they reduced the DH for unsoaked boiled LP, PVU, WVU and unsoaked autoclaved LP (P < 0.05). Extending the boiling from 5 to 20 min reduced the DH for CB, PVU, RVU and WVU (–8–22% units), whereas it increased 17% units the DH of LP (P < 0.05). In contrast, extending the autoclaving increased DH for soaked LP, PVU and WVU (+4–13% units) (P < 0.05), but did not affect the other legumes (P > 0.05). Similar trends were observed for the estimated digestible starch content, despite the changes in starch content. In conclusion, the effect of soaking and heating treatment combinations on the DH of starch and estimated digestible starch content varied among legumes. Conditions for starch determination may be adapted for legumes.
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Roorkiwal M, Jarquin D, Singh MK, Gaur PM, Bharadwaj C, Rathore A, Howard R, Srinivasan S, Jain A, Garg V, Kale S, Chitikineni A, Tripathi S, Jones E, Robbins KR, Crossa J, Varshney RK. Genomic-enabled prediction models using multi-environment trials to estimate the effect of genotype × environment interaction on prediction accuracy in chickpea. Sci Rep 2018; 8:11701. [PMID: 30076340 PMCID: PMC6076323 DOI: 10.1038/s41598-018-30027-2] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Accepted: 07/18/2018] [Indexed: 11/21/2022] Open
Abstract
Genomic selection (GS) by selecting lines prior to field phenotyping using genotyping data has the potential to enhance the rate of genetic gains. Genotype × environment (G × E) interaction inclusion in GS models can improve prediction accuracy hence aid in selection of lines across target environments. Phenotypic data on 320 chickpea breeding lines for eight traits for three seasons at two locations were recorded. These lines were genotyped using DArTseq (1.6 K SNPs) and Genotyping-by-Sequencing (GBS; 89 K SNPs). Thirteen models were fitted including main effects of environment and lines, markers, and/or naïve and informed interactions to estimate prediction accuracies. Three cross-validation schemes mimicking real scenarios that breeders might encounter in the fields were considered to assess prediction accuracy of the models (CV2: incomplete field trials or sparse testing; CV1: newly developed lines; and CV0: untested environments). Maximum prediction accuracies for different traits and different models were observed with CV2. DArTseq performed better than GBS and the combined genotyping set (DArTseq and GBS) regardless of the cross validation scheme with most of the main effect marker and interaction models. Improvement of GS models and application of various genotyping platforms are key factors for obtaining accurate and precise prediction accuracies, leading to more precise selection of candidates.
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Affiliation(s)
- Manish Roorkiwal
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, India
| | - Diego Jarquin
- University of Nebraska-Lincoln, Lincoln, NE, 68583, USA
| | - Muneendra K Singh
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, India
| | - Pooran M Gaur
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, India
| | | | - Abhishek Rathore
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, India
| | - Reka Howard
- University of Nebraska-Lincoln, Lincoln, NE, 68583, USA
| | - Samineni Srinivasan
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, India
| | - Ankit Jain
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, India
| | - Vanika Garg
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, India
| | - Sandip Kale
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, India.,IPK-Gatersleben, D-06466, Gatersleben, Germany
| | - Annapurna Chitikineni
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, India
| | | | | | | | - Jose Crossa
- International Maize and Wheat Improvement Center (CIMMYT), Mexico, Mexico.
| | - Rajeev K Varshney
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, India.
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Tresina PS, Paulpriya K, Mohan VR, Jeeva S. Effect of gamma irradiation on the nutritional and antinutritional qualities of Vigna aconitifolia (Jacq.) Marechal: An underutilized food legume. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2017. [DOI: 10.1016/j.bcab.2017.02.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:880-889. [PMID: 28303039 DOI: 10.1007/s13197-016-2460-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/13/2016] [Accepted: 12/16/2016] [Indexed: 10/20/2022]
Abstract
The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed. Results showed that method of cooking did not affect the nutrient composition of whole or dehulled grains, however, phytic acid and dietary fiber were higher in microwave cooked samples. Minor differences were noted in total and percent available nutrients in differently cooked samples, significance being observed only for starch, protein and zinc in few samples. Significant differences were observed among variations, wherein the mineral fortified samples had a higher level of bioaccessibility compared to non-fortified samples. Cooking reduced the content of bioactive components in germinated GG, though bioaccessibility was higher. Comparison between raw and cooked grains showed that starch digestibility increased on cooking, though protein digestibility was not affected significantly. Bioactive components were also lower in cooked samples in comparison to the raw counterparts. In conclusion, the cooking methods did not affect the nutrient composition of green gram germinated in mineral fortified soak water, though available nutrients were higher in cooked legumes.
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Oghbaei M, Prakash J. Effect of Digestive Enzyme Treatment on Antioxidant Properties of Germinated Green Gram Fortified with Minerals. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0088-r] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Morteza Oghbaei
- Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysuru, 570 006, India
| | - Jamuna Prakash
- Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysuru, 570 006, India
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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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Hossain S, Ahmed R, Bhowmick S, Mamun AA, Hashimoto M. Proximate composition and fatty acid analysis of Lablab purpureus (L.) legume seed: implicates to both protein and essential fatty acid supplementation. SPRINGERPLUS 2016; 5:1899. [PMID: 27843756 PMCID: PMC5084149 DOI: 10.1186/s40064-016-3587-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/21/2015] [Accepted: 10/20/2016] [Indexed: 11/10/2022]
Abstract
The high mortality rate in Bangladesh is related to poverty, which results in protein malnutrition, essential fatty acid deficiency and lacks in adequate vitamins, minerals and calorie. Exploring new food items with improved dietary nutrition factors may, therefore, help to decrease the mortality rate in the poor countries like Bangladesh. Accordingly, the present study was a proximate composition and fatty acid analysis of L. purpureus seed—a legume seed which is given no careful attention locally, though it might be a good source of valuable nutrition factors for both animals and humans. The purpose of the study was, therefore, to generate awareness that L. purpureus could also act as a good source of food components essential for good health. Proximate analysis revealed that the seed powder contained 8.47 ± 0.52% moisture; 3.50 ± 0.0.07% ash; 1.02 ± 0.06% total fat; 23.95 ± 0.15% total protein; 1.21 ± 0.16% total dietary fiber; 61.86 ± 0.70% total carbohydrate and 352.4 ± 2.66 kcal/100 g energy. Phytic acid content (%) was 1.014 ± 0.048. Major fatty acid composition (%): the essential fatty acid linoleic acid (C18:2, ω-6) was 9.50 ± 0.68, while the linolenic acid (C18:3, ω-3) was 1.95 ± 0.18. Palmitic acid (C16:0), stearic acid (C18:0) and oleic acid (C18:1) were, respectively, 2.96 ± 0.19, 0.77 ± 0.04 and 1.10 ± 0.06. Lignoceric acid (C24:0) was 0.11 ± 0.007%. Monounsaturated palmitoleic acid (0.006 ± 0.0), docosapentaenoic acid (DPA, C22:5, ω-3) and nervonic acid (0.002 ± 0.0) were present in trace amounts. Arachidonic acid (AA, C20:4, ω-6), eicosapentaenoic acid (C20:5, ω-3), and docosahexaenoic acid (C22:6, ω-3) were not detected. The fatty acid profile, thus, suggests that essential omega-6 fatty acid linoleic acid (C18:3, ω-6) and omega-3 linolenic acid (C18:3, ω-3) were the major polyunsaturated fatty acids (PUFA) present in L. purpureus seed. In addition, the seed contained high amount of proteins. Finally, these results suggest that L. purpureus seed could be used as a good source of quality food components, including protein and essential fatty acids.
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Affiliation(s)
- Shahdat Hossain
- Department of Biochemistry and Molecular Biology, Laboratory of Alternative Medicine and Behavioral Neurosciences, Jahangirnagar University, Savar, Dhaka, 1342 Bangladesh
| | - Rashed Ahmed
- Department of Biochemistry and Molecular Biology, Laboratory of Alternative Medicine and Behavioral Neurosciences, Jahangirnagar University, Savar, Dhaka, 1342 Bangladesh
| | - Sujan Bhowmick
- Department of Biochemistry and Molecular Biology, Laboratory of Alternative Medicine and Behavioral Neurosciences, Jahangirnagar University, Savar, Dhaka, 1342 Bangladesh
| | - Abdullah Al Mamun
- Department of Environmental Physiology, Faculty of Medicine, Shimane University, Izumo, Shimane 693-8501 Japan
| | - Michio Hashimoto
- Department of Environmental Physiology, Faculty of Medicine, Shimane University, Izumo, Shimane 693-8501 Japan
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Gonçalves A, Goufo P, Barros A, Domínguez-Perles R, Trindade H, Rosa EAS, Ferreira L, Rodrigues M. Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri-food system: nutritional advantages and constraints. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2941-51. [PMID: 26804459 DOI: 10.1002/jsfa.7644] [Citation(s) in RCA: 92] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2015] [Revised: 01/11/2016] [Accepted: 01/18/2016] [Indexed: 05/23/2023]
Abstract
The growing awareness of the relevance of food composition for human health has increased the interest of the inclusion of high proportions of fruits and vegetables in diets. To reach the objective of more balanced diets, an increased consumption of legumes, which constitutes a sustainable source of essential nutrients, particularly low-cost protein, is of special relevance. However, the consumption of legumes also entails some constraints that need to be addressed to avoid a deleterious impact on consumers' wellbeing and health. The value of legumes as a source of nutrients depends on a plethora of factors, including genetic characteristics, agro-climatic conditions, and postharvest management that modulate the dietary effect of edible seeds and vegetative material. Thus, more comprehensive information regarding composition, especially their nutritional and anti-nutritional compounds, digestibility, and alternative processing procedures is essential. These were the challenges to write this review, which focusses on the nutritional and anti-nutritional composition of Vigna unguiculata L. Walp, an emerging crop all over the world intended to provide a rational support for the development of valuable foods and feeds of increased commercial value. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Alexandre Gonçalves
- The Animal and Veterinary Research Centre, University of Trás-os-Montes and Alto Douro, (UTAD-CECAV), Department of Veterinary Sciences, Quinta de Prados, 5001-801, Vila Real, Portugal
| | - Piebiep Goufo
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, (UTAD-CITAB), Quinta de Prados, 5000-801, Vila Real, Portugal
| | - Ana Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, (UTAD-CITAB), Quinta de Prados, 5000-801, Vila Real, Portugal
| | - Raúl Domínguez-Perles
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, (UTAD-CITAB), Quinta de Prados, 5000-801, Vila Real, Portugal
| | - Henrique Trindade
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, (UTAD-CITAB), Quinta de Prados, 5000-801, Vila Real, Portugal
| | - Eduardo A S Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, (UTAD-CITAB), Quinta de Prados, 5000-801, Vila Real, Portugal
| | - Luis Ferreira
- The Animal and Veterinary Research Centre, University of Trás-os-Montes and Alto Douro, (UTAD-CECAV), Department of Veterinary Sciences, Quinta de Prados, 5001-801, Vila Real, Portugal
| | - Miguel Rodrigues
- The Animal and Veterinary Research Centre, University of Trás-os-Montes and Alto Douro, (UTAD-CECAV), Department of Veterinary Sciences, Quinta de Prados, 5001-801, Vila Real, Portugal
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Temba MC, Njobeh PB, Adebo OA, Olugbile AO, Kayitesi E. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13035] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Makumba C. Temba
- Department of Biotechnology and Food Technology; Faculty of Science; University of Johannesburg; P. O. Box 17011 Doornfontein Campus Johannesburg South Africa
| | - Patrick B. Njobeh
- Department of Biotechnology and Food Technology; Faculty of Science; University of Johannesburg; P. O. Box 17011 Doornfontein Campus Johannesburg South Africa
| | - Oluwafemi A. Adebo
- Department of Biotechnology and Food Technology; Faculty of Science; University of Johannesburg; P. O. Box 17011 Doornfontein Campus Johannesburg South Africa
| | - Adetola O. Olugbile
- Department of Food Science and Technology; College of Food Science and Human Ecology, Federal University of Agriculture; P.M.B. 2240 Alabata Abeokuta Nigeria
| | - Eugenie Kayitesi
- Department of Biotechnology and Food Technology; Faculty of Science; University of Johannesburg; P. O. Box 17011 Doornfontein Campus Johannesburg South Africa
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Dahiya PK, Linnemann AR, Van Boekel MAJS, Khetarpaul N, Grewal RB, Nout MJR. Mung Bean: Technological and Nutritional Potential. Crit Rev Food Sci Nutr 2014; 55:670-88. [DOI: 10.1080/10408398.2012.671202] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Rasooly R, Hernlem B, He X, Friedman M. Microwave Heating Inactivates Shiga Toxin (Stx2) in Reconstituted Fat-Free Milk and Adversely Affects the Nutritional Value of Cell Culture Medium. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3301-3305. [PMID: 24669932 DOI: 10.1021/jf500278a] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Microwave exposure is a convenient and widely used method for defrosting, heating, and cooking numerous foods. Microwave cooking is also reported to kill pathogenic microorganisms that often contaminate food. In this study, we tested whether microwaves would inactivate the toxicity of Shiga toxin 2 (Stx2) added to 5% reconstituted fat-free milk administered to monkey kidney Vero cells. Heating of milk spiked with Stx2 in a microwave oven using a 10% duty cycle (cycle period of 30 s) for a total of 165 kJ energy or thermal heating (pasteurization), widely used to kill pathogenic bacteria, did not destroy the biological effect of the toxin in the Vero cells. However, conventional heating of milk to 95 °C for 5 min or at an increased microwave energy of 198 kJ reduced the Stx2 activity. Gel electrophoresis showed that exposure of the protein toxin to high-energy microwaves resulted in the degradation of its original structure. In addition, two independent assays showed that exposure of the cell culture medium to microwave energy of 198 kJ completely destroyed the nutritional value of the culture medium used to grow the Vero cells, possibly by damaging susceptible essential nutrients present in the medium. These observations suggest that microwave heating has the potential to destroy the Shiga toxin in liquid food.
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Affiliation(s)
- Reuven Rasooly
- Foodborne Toxin Detection and Prevention Unit and ‡Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , 800 Buchanan Street, Albany, California 94710, United States
| | - Bradley Hernlem
- Foodborne Toxin Detection and Prevention Unit and ‡Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , 800 Buchanan Street, Albany, California 94710, United States
| | - Xiaohua He
- Foodborne Toxin Detection and Prevention Unit and ‡Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , 800 Buchanan Street, Albany, California 94710, United States
| | - Mendel Friedman
- Foodborne Toxin Detection and Prevention Unit and ‡Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , 800 Buchanan Street, Albany, California 94710, United States
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Application of Different Multi-criteria Decision Techniques to Determine Optimum Flavour of Prebiotic Pudding Based on Sensory Analyses. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0972-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Bojňanská T, Urminská D. Influence of natural additives on protein complex of bread. POTRAVINARSTVO 2010. [DOI: 10.5219/77] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The study focuses on researching the influence of natural additives on certain technological characteristics of mixtures used for bread production, more particularly the influence of N substances in used raw material on selected qualitative parameters of bread. The blends for bread production to be analysed were prepared by mixing wheat flour with an addition of oat, buckwheat, lentil and chickpea wholegrain flour in different portions (10, 20, 30, 40 and 50 %). The experiment showed that the addition of natural additives worsened the protein complex of the blends used in bread production (worsening also qualitative parameters known as product volume). The loaves prepared with an addition of buckwheat, oat, lentil and chickpea were evaluated to be of a lesser quality from a technological viewpoint when compared with pure wheat loaves. The lower content of gluten forming proteins and the generally changed protein composition of blends due to additives caused a lower percentage of wet gluten content, its lower extensibility and swelling capacity. The sedimentation value (Zeleny index) decreased proportionally with the increase of addition until the level was unsatisfactory for raw material intended for bakery purposes. The N content in experimental loaves was higher than in the reference loaves and it increased according to the selected additive and its portion in the blend (more with the addition of lentil and chickpea, less in case of buckwheat and oat) which is considered as positive from a nutritional point of view. But from the technological point of view the additives did not show any positive influence and caused a lower loaf bread volume. The most significant decrease of the loaf bread volume was found with the addition of 50 % of buckwheat (- 45.6 %). Better results were obtained with a lower portion of the additive: loaf with an addition of 30 % of chickpea (volume decreased by 12.8 %) > loaf with an addition of 30 % of lentil (volume decreased by 8.7 %) > loaf with an addition of 10 % of oat (volume decreased by 14.3 %) > loaf with an addition of 10 % of buckwheat (volume decreased by 22.7 %). Such products can be considered as technologically good or at least satisfactory. To increase the volume of bread loaves, 3 % of vital wheat gluten was added to blends mixed with a portion of 30 % and 50 % of additives. The results were not adequate however. The only exception was buckwheat, where the loaf volume was satisfactory despite the addition of 30 %.
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Ragab H, Kijora C, Abdel Ati K, Danier J. Effect of Traditional Processing on the Nutritional Value of Some Legumes Seeds Produced in Sudan for Poultry Feeding. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/ijps.2010.198.204] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Frota KDMG, Morgano MA, Silva MGD, Araújo MADM, Moreira-Araújo RSDR. Utilização da farinha de feijão-caupi (Vigna unguiculata L. Walp) na elaboração de produtos de panificação. FOOD SCIENCE AND TECHNOLOGY 2009. [DOI: 10.1590/s0101-20612009005000003] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Este trabalho teve como objetivo enriquecer produtos de panificação do tipo biscoito e rocambole com farinha de feijão-caupi (FFC), avaliar sua aceitabilidade e composição química, incluindo o conteúdo dos minerais (ferro, zinco, magnésio, potássio e fósforo) e das vitaminas (tiamina e piridoxina). Foram desenvolvidas três formulações de biscoito contendo 10, 20 e 30% FFC e duas formulações de rocambole contendo 10 e 20% FFC. Observou-se um aumento no teor protéico do biscoito 30% FFC e do rocambole 20% FFC e na quantidade de cinzas dos biscoitos 20 e 30% FFC e rocambole 20% FFC, quando comparados às formulações padrão. O teor dos minerais analisados e de piridoxina aumentou à medida que FFC foi adicionada, enquanto a concentração de tiamina aumentou somente no rocambole 20% FFC. O biscoito com 10% FFC apresentou maior aceitação (84,4%), dentre os biscoitos formulados com FFC, além disso, os rocamboles com 10 e 20% FFC tiveram boa aceitação (86,7 e 77,8%, respectivamente). Todas as formulações contendo FFC tiveram notas superiores a 6, mostrando que os produtos foram aceitos sensorialmente. Desta forma, a adição de FFC visando melhorar o valor nutritivo de formulações à base de cereais é viável.
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Khan SH, Butt MS, Anjum FM, Jamil A. Antinutritional Appraisal and Protein Extraction from Differently Stabilized Rice Bran. ACTA ACUST UNITED AC 2009. [DOI: 10.3923/pjn.2009.1281.1286] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Nyakuni GA, Kikafunda JK, Muyonga JH, Kyamuhangire WM, Nakimbugwe D, Ugen M. Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans. Int J Food Sci Nutr 2009; 59:652-9. [DOI: 10.1080/09637480701602886] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Sreerama YN, Sashikala VB, Pratape VM. Expansion properties and ultrastructure of legumes: Effect of chemical and enzyme pre-treatments. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.07.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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ADEBOOYE ODUNAYOCLEMENT, SINGH VASUDEVA. EFFECT OF COOKING ON THE PROFILE OF PHENOLICS, TANNINS, PHYTATE, AMINO ACID, FATTY ACID AND MINERAL NUTRIENTS OF WHOLE-GRAIN AND DECORTICATED VEGETABLE COWPEA (VIGNA UNGUICULATAL. WALP). J FOOD QUALITY 2007. [DOI: 10.1111/j.1745-4557.2007.00155.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Alajaji SA, El-Adawy TA. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. J Food Compost Anal 2006. [DOI: 10.1016/j.jfca.2006.03.015] [Citation(s) in RCA: 214] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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