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Chinma CE, Ezeocha VC, Adebo OA, Adebo JA, Sonibare AO, Abbah JN, Danbaba N, Makinde FM, Wilkin J, Bamidele OP. Physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of bioprocessed whole wheat flour. J Food Sci 2024; 89:2202-2217. [PMID: 38389444 DOI: 10.1111/1750-3841.16984] [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: 11/02/2023] [Revised: 01/25/2024] [Accepted: 01/31/2024] [Indexed: 02/24/2024]
Abstract
This study investigated the impact of bioprocessing techniques (germination, solid-state fermentation, the combination of germination, and solid-state fermentation) on the physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of whole wheat grains were investigated. Bioprocessed whole wheat flour (WWF) samples and the raw flour (control) were prepared using standard procedures. Proximate, anti-nutritional, mineral and amino acid (AA) compositions, protein digestibility, antioxidant activities, starch characteristics, and techno-functional properties were studied using standard methods. The bioprocessing methods increased (p ≤ 0.05) the protein (13.37-16.84 g/100 g), total dietary fiber, mineral constituents, resistant starch (7.19-9.87 g/100 g), slowly digestible starch, phenolic content, antioxidant activities (ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity), most AAs, and protein digestibility. Also observed were decreases (p ≤ 0.05) in rapidly digestible starch, phytic acid, tannin, and trypsin inhibitor activity. The adopted bioprocessing techniques modified the thermal, functional, color, and pasting properties of the WWF and resulted in molecular interactions in some functional groups, as revealed by Fourier transform infrared spectroscopy, compared to the raw flour. The combination of germination and fermentation improved the physicochemical (titratable acidity = 4.93%), protein (16.84/100 g) and starch digestibility (resistant starch = 9.87%), antioxidant (FRAP = 78.90 mg/GAE/100 g), and mineral contents (calcium = 195.28 mg/100 g), modified the pasting (peak viscosity = 90.34 RVU), thermal (peak temperature = 64.82°C), and color properties of WWF with reduced anti-nutritional factors. The combination of these processing techniques could serve as a natural and low-cost technique for the modification of whole wheat functionality and subsequently as an improved functional ingredient during food product development.
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Affiliation(s)
- Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Johannesburg, Gauteng, South Africa
- Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology Minna, Minna, Nigeria
| | - Vanessa Chinelo Ezeocha
- Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Johannesburg, Gauteng, South Africa
| | - Janet Adeyinka Adebo
- Food Evolution Research Laboratory, Bunting Campus, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Johannesburg, South Africa
| | | | - Jessica Nevan Abbah
- Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria
| | - Nahemiah Danbaba
- Food Technology and Value Addition Research Program, National Cereals Research Institute, Badeggi, Bida, Nigeria
| | | | - Jon Wilkin
- Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee, UK
| | - Oluwaseun Peter Bamidele
- Department of Food Science and Technology, University of Venda, Thohoyandou, Limpopo, South Africa
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Kumari K, Kashyap P, Chakrabarti P. Germination and probiotic fermentation: a way to enhance nutritional and biochemical properties of cereals and millets. Food Sci Biotechnol 2024; 33:505-518. [PMID: 38274183 PMCID: PMC10805689 DOI: 10.1007/s10068-023-01401-2] [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: 04/11/2023] [Revised: 07/20/2023] [Accepted: 07/24/2023] [Indexed: 01/27/2024] Open
Abstract
Probiotics have become increasingly popular as consumers demand balanced nutrition and health benefits from their diet. However, lactose intolerance and allergies to milk proteins may make dairy-based probiotics unsuitable for some individuals. Thus, probiotics derived from cereals and millets have shown promise as an alternative to dairy probiotics. Soaking, germination, and fermentation can reduce the anti-nutritional factors present in cereal grains and improve nutrient quality and bioactive compounds. Biochemical properties of probiotics are positively influenced by fermentation and germination. Thus, the current review provides an overview of the effect of fermentation and germination on the biochemical properties of probiotics. Further, probiotics made from non-dairy sources may prevent intestinal infections, improve lactose metabolism, reduce cholesterol, enhance immunity, improve calcium absorption, protein digestion, and synthesize vitamins. Finally, health-conscious consumers seeking non-dairy probiotic options can now choose from a wider variety of low-cost, phytochemically rich probiotics derived from germinated and fermented cereal grains.
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Affiliation(s)
- Kirti Kumari
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Piyush Kashyap
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
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do Nascimento GKS, Silva MS, Andressa I, Fagundes MB, Vendruscolo RG, Oliveira JR, Barcia MT, Benassi VM, Neves NDA, Lima CT, Schmiele M. A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread. Metabolites 2024; 14:35. [PMID: 38248838 PMCID: PMC10819606 DOI: 10.3390/metabo14010035] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 12/14/2023] [Accepted: 01/02/2024] [Indexed: 01/23/2024] Open
Abstract
Germination is a simple and cost-effective technology that enhances the technological, sensory, and nutritional potential of grains, making them more attractive for use in the food industry. Germinating indigenous seeds is an alternative to increase noticeability and add value to these grains, which hold social and economic significance in the regions where they are cultivated, such as creole purple pericarp corn (PPCC) from the Couto Magalhães de Minas region in Brazil. This study aimed to optimize the germination parameters of time (24-96 h) and temperature (18-32 °C) for PPCC to produce water-soluble extracts and bread. Endogenous enzymes resulting from the germination process significantly enhanced (p < 0.10) the technological (total reducing sugars, total soluble solids, and soluble proteins) and biological properties (γ-aminobutyric acid, total soluble phenolic compounds, and antioxidant capacity) of the water-soluble extracts. The optimum point for obtaining the extracts was found to be at 85.3 h at 30.46 °C (with desirability of 90.42%), and this was statistically validated. The incorporation of germinated PPCC flours into bread was also promising (p < 0.10) and had a positive impact on the dough property (dough volume increase) and the final product, especially in terms of instrumental texture (springiness, cohesiveness, gumminess, chewiness, and resilience), resulting in a softer texture (lower firmness and hardness). The addition of PPCC flours did not alter instrumental color parameters, which may lead to greater consumer acceptance due to imperceptible differences in color to untrained individuals, with the optimized point at 96 h at 29.34 °C, with a desirability of 92.60%. Therefore, germinated PPCC shows promise for use as a base for obtaining water-soluble extracts and in bread as a replacement for commercial flour improvers, while also adding value to a raw material that is part of the local culture and agrobiodiversity.
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Affiliation(s)
- Glauce Kelly Silva do Nascimento
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Michelle Santos Silva
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Irene Andressa
- Department of Food Science and Technology, Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil;
| | - Mariane Bittencourt Fagundes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, RS, Brazil;
| | - Raquel Guidetti Vendruscolo
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Josimar Rodrigues Oliveira
- Institute of Agrarian Science, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil;
| | - Milene Teixeira Barcia
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, RS, Brazil;
| | - Vivian Machado Benassi
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Nathália de Andrade Neves
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Cristiane Teles Lima
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
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Lima CT, dos Santos TM, Neves NDA, Lavado-Cruz A, Paucar-Menacho LM, Clerici MTPS, Meza SLR, Schmiele M. New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters. Foods 2023; 12:3902. [PMID: 37959021 PMCID: PMC10650639 DOI: 10.3390/foods12213902] [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: 09/12/2023] [Revised: 10/20/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Ryegrass is one such cereal that has been underutilized in human nutrition despite its high nutritional and functional value due to the presence of phytochemicals and dietary fibers. Exploiting ryegrass for human consumption is an exciting option, especially for countries that do not produce wheat, as it is easily adaptable and overgrows, making it economically viable. This study evaluated the nutritional content of γ-aminobutyric acid and bioactive compounds (total soluble phenolic compounds) and the physicochemical and technological properties of partially substituting maize flour (MF) with sprouted whole ryegrass flour (SR) in developing extrusion-cooked breakfast cereals. A completely randomized design with substitutions ranging from 0 to 20% of MF with SR was employed as the experimental strategy (p < 0.05). Partial incorporation of SR increased the content of γ-aminobutyric acid and total soluble phenolic compounds. Using sprouted grains can adversely affect the technological quality of extruded foods, mainly due to the activation of the amylolytic enzymes. Still, ryegrass, with its high dietary fiber and low lipid content, mitigates these negative effects. Consequently, breakfast cereals containing 4 and 8% SR exhibited better physicochemical properties when compared to SR12, SR16, SR20, and USR10, presenting reduced hardness and increased crispness, and were similar to SR0. These results are promising for ryegrass and suggest that combining the age-old sprouting process with extrusion can enhance the nutritional quality and bioactive compound content of cereal-based breakfast products while maintaining some technological parameters, especially crispiness, expansion index, water solubility index, and firmness, which are considered satisfactory.
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Affiliation(s)
- Cristiane Teles Lima
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil; (C.T.L.); (T.M.d.S.); (N.d.A.N.)
| | - Tatiane Monteiro dos Santos
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil; (C.T.L.); (T.M.d.S.); (N.d.A.N.)
| | - Nathália de Andrade Neves
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil; (C.T.L.); (T.M.d.S.); (N.d.A.N.)
| | - Alicia Lavado-Cruz
- Departamento de Agroindustria y Agrónoma, Universidad del Santa (UNS), Nuevo Chimbote, Ancash 02712, Peru; (A.L.-C.); (L.M.P.-M.)
| | - Luz Maria Paucar-Menacho
- Departamento de Agroindustria y Agrónoma, Universidad del Santa (UNS), Nuevo Chimbote, Ancash 02712, Peru; (A.L.-C.); (L.M.P.-M.)
| | | | - Sílvia Letícia Rivero Meza
- Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), Pelotas 96160-000, Brazil;
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil; (C.T.L.); (T.M.d.S.); (N.d.A.N.)
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Patra M, Bashir O, Amin T, Wani AW, Shams R, Chaudhary KS, Mirza AA, Manzoor S. A comprehensive review on functional beverages from cereal grains-characterization of nutraceutical potential, processing technologies and product types. Heliyon 2023; 9:e16804. [PMID: 37332944 PMCID: PMC10275771 DOI: 10.1016/j.heliyon.2023.e16804] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 04/12/2023] [Accepted: 05/29/2023] [Indexed: 06/20/2023] Open
Abstract
Due to growing consumer interest in fitness and wellbeing, foods and beverages with therapeutic and functional qualities are in higher demand. In addition to being significant staple crops and major providers of nutrition and energy, cereals are rich in bioactive phytochemicals with health benefits. Cereal grains offer a lot of promise for processing into functional beverages since these include a wide variety of bioactive phytochemicals such as phenolic compounds, carotenoids, dietary fibres, phytosterols, tocols, gamma-oryzanol, and phytic acid. Despite the fact that a wide variety of beverages made from cereal grains are produced globally, they have received very little technological and scientific attention. The beverages confer replacements for milk made from cereal grains, roasted cereal grain teas and fermented non-alcoholic cereal grain drinks. This review emphasizes on the three primary kinds of functional beverages made from cereal grains. Further, the potential applications and directions for the future related to these beverages are discussed with elaborated processing methods, health benefits and product attributes. Cereal grain-based beverages may represent a promising new class of healthy functional beverages in our daily lives as the food industry gets more diverse.
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Affiliation(s)
- Manisha Patra
- Department of Food Technology & Nutrition, School of Agriculture, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Omar Bashir
- Department of Food Technology & Nutrition, School of Agriculture, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, 190025, India
| | - Ab Waheed Wani
- Department of Horticulture, School of Agriculture, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Rafeeya Shams
- Department of Food Technology & Nutrition, School of Agriculture, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Kanhaiya S. Chaudhary
- Department of Food Technology & Nutrition, School of Agriculture, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Anis Ahmed Mirza
- Department of Horticulture, School of Agriculture, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, 190025, India
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Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties. Foods 2022. [PMCID: PMC9601839 DOI: 10.3390/foods11203259] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, bioactive profile and physicochemical properties of corn extrudates as influenced by the complete or partial replacement by sprouted quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium pallidicaule Aellen) were investigated. A simplex centroid mixture design was used to study the effects of formulation on nutritional and physicochemical properties of extrudates, and a desirability function was applied to identify the optimal ingredient ratio in flour blends to achieve desired nutritional, texture and color goals. Partial incorporation of sprouted quinoa flour (SQF) and cañihua flour (SCF) in corn grits (CG)-based extrudates increased phytic acid (PA), total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA) and oxygen radical antioxidant activity (ORAC) of the extrudates. Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility. Two optimal formulations were identified: 0% CG, 14% SQF and 86% SCF (OPM1) and 24% CG, 17% SQF and 59% SCF (OPM2). The optimized extrudates showed a reduced amount of starch and remarkably higher content of total dietary fiber, protein, lipids, ash, PA, TSPC, GABA and ORAC as compared to those in 100% CG extrudates. During digestion, PA, TSPC, GABA and ORAC showed good stability in physiological conditions. Higher antioxidant activity and amounts of bioaccessible TSPC and GABA were found in OPM1 and OPM2 digestates as compared to those in 100% CG extrudates.
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