Processing a 100% legume pasta in a classical extruder without agglomeration during mixing

Biological Activities and Nanoparticle Synthesis of Dioscorea bulbifera and its Mechanistic Action - An Extensive Review

BACKGROUND

Dioscorea bulbifera is commonly known as air potato present in the tropical and subtropical regions. It is a perennial climber traditionally used for various therapeutic purposes by traditional healers. This review explores various medicinal uses of D. bulbifera and its active ingredients, as well as describes its nanoparticle synthesis for medical applications.

METHODS

The Google Scholar search engine was used to conduct this comprehensive review along with the databases of the following publishers: Elsevier, Springer, Taylor and Francis, Bentham, and PubMed.

DISCUSSION

D. bulbifera contains several bioactive compounds that are responsible for its pharmacological properties, such as antioxidant, anti-inflammatory, neuroprotective, anticancer, and antidiabetic properties. It is also used as a nutritive functional food. D. bulbifera-mediated nanoparticle synthesis has been established by the scientific communities for various medicinal applications.

CONCLUSION

D. bulbifera contains numerous active ingredients, including diosbulbins, bafoudiosbulbin, β-sitosterol, diosgenin, dioscin, pennogenin, myricetin, quercetin, and stigmasterols with numerous biological activities. In addition, it has a vital role in synthesizing nanoparticles with good pharmacological applications, especially in drug delivery systems. However, its potential characteristic features and functional properties of the active molecules present in this tuber need to be further explored in clinical trials. We suggest that using this edible tuber, we may formulate the valueadded food with good medicinal applications.

Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review

Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and can make them interesting vector for fortification. Climate-smart gluten-free (C-GF) flours, such as legumes (bambara groundnut, chickpea, cowpea, faba bean, and pigeon pea), some cereals (amaranth, teff, millet, and sorghum), and tubers (cassava and orange fleshed sweet potato), are of high interest to face ecological transition and develop sustainable food systems. In this review, an overview and a critical analysis of their nutritional potential for pasta production and processing conditions are undertaken. Special emphasis is given to understanding the influence of formulation and processing on techno-functional and nutritional (starch and protein digestibility) properties. Globally C-GF flours improve pasta protein quantity and quality, fibers, and micronutrients contents while keeping a low glycemic index and increasing protein digestibility. However, their use introduces anti-nutritional factors and could lead to the alteration of their techno-functional properties (higher cooking losses, lower firmness, and variability in color in comparison to classical DWS pasta). Nevertheless, these alternative pasta remain more interesting in terms of nutritional and techno-functional quality than traditional maize and rice-based gluten free pasta.