Protein Digestibility of Cereal Products

Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)

Lentils have a valuable physicochemical profile, which can be affected by the presence of antinutrients that may impair the benefits arising from their consumption. Different treatments can be used to reduce these undesirable compounds, although they can also affect the general composition and behaviour of the lentils. Thus, the effect of different processing methods on the physicochemical and techno-functional properties, as well as on the antinutritional factors of different lentil varieties was studied. Phytic acid was eliminated during germination, while tannins and trypsin inhibitors are mostly affected by cooking. Functional properties were also altered by processing, these being dependent on the concentration of different nutrients in lentils. All the studied treatments affected the physicochemical profile of lentils and their functional properties. Cooking and germination appear to be the most effective in reducing antinutritional factors and improving the physicochemical profile of the lentils, meeting the current nutritional demands of today's society.

The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm (Tenebrio molitor L.) Larvae

The growing world population necessitates the implementation of appropriate processing technologies for edible insects. The objective of this study was to examine the impact of distinct drying techniques, including convective drying at 70 °C (70CD) and 90 °C (90CD) and freeze-drying (FD), on the drying kinetics, physical characteristics (water activity, color), chemical characteristics (chemical composition, amino acid profile, oil properties, total polyphenol content and antioxidant activity, mineral composition, FTIR), and presence of hazards (allergens, microorganisms) of blanched yellow mealworm larvae. The freeze-drying process results in greater lightness and reduced moisture content and water activity. The study demonstrated that the freeze-dried insects exhibited lower contents of protein and essential amino acids as compared to the convective-dried insects. The lowest content of total polyphenols was found in the freeze-dried yellow mealworm larvae; however, the highest antioxidant activity was determined for those insects. Although the oil isolated from the freeze-dried insects exhibited the lowest acid and peroxide values, it proved to have the lowest PUFA content and oxidative stability. All the samples met the microbiological criteria for dried insects. The results of the study demonstrate that a high temperature during the CD method does not result in the anticipated undesirable changes. It appears that freeze-drying is not the optimal method for preserving the nutritional value of insects, particularly with regard to the quality of protein and oil.

Nutritional Composition of Post-Catastrophic Foods

In addition to current challenges in food production arising from climate change, soil salinization, drought, flooding, and human-caused disruption, abrupt sunlight reduction scenarios (ASRS), e.g., a nuclear winter, supervolcano eruption, or large asteroid or comet strike, are catastrophes that would severely disrupt the global food supply and decimate normal agricultural practices. In such global catastrophes, teragrams of particulate matter, such as aerosols of soot, dust, and sulfates, would be injected into the stratosphere and block sunlight for multiple years. The reduction of incident sunlight would cause a decrease in temperature and precipitation and major shifts to climate patterns leading to devastating reductions in agricultural production of traditional food crops. To survive a catastrophic ASRS or endure current and future disasters and famines, humans might need to rely on post-catastrophic foods, or those that could be foraged, grown, or produced under the new climate conditions to supplement reduced availability of traditional foods. These foods have sometimes been referred to as emergency, alternate, or resilient foods in the literature. While there is a growing body of work that summarizes potential post-catastrophic foods and their nutritional profiles based on existing data in the literature, this article documents a list of protocols to experimentally determine fundamental nutritional properties of post-catastrophic foods that can be used to assess the relative contributions of those foods to a balanced human diet that meets established nutritional requirements while avoiding toxic levels of nutrients. © 2024 The Author(s). Current Protocols published by Wiley Periodicals LLC. Basic Protocol 1: Total digestible glucans Basic Protocol 2: Apparent protein digestibility Basic Protocol 3: Vitamins B1, B3, B9, C, and D2 by HPLC Basic Protocol 4: Total antioxidant activity (DPPH-scavenging activity) Basic Protocol 5: Total phenolic compounds (Folin-Ciocalteu reagent method) Basic Protocol 6: Mineral content by ICP-OES.

Nutritional and functional perspectives of pseudocereals

An increase in the consumption of carbohydrate-rich cereals over past few decades has led to increased metabolic disorders in population. This nutritional imbalance in diets may be corrected by substituting cereal grains with pseudocereals that are richer in high-quality proteins, dietary fibers, unsaturated fats, and bioactive compounds (e.g., polyphenols and phytosterols) as compared to cereal grains. These nutrients have been associated with numerous health benefits, such as hypolipidemic, anti-inflammatory, anti-hypertensive, anti-cancer, and hepatoprotective properties, and benefits against obesity and diabetes. In this review, the nutritional composition and health benefits of quinoa, amaranth, and buckwheat are compared against wheat, maize, and rice. Subsequently, the processing treatments applied to quinoa, amaranth, and buckwheat and their applications into food products are discussed. This is relevant since there is substantial market potential for both pseudocereals and functional foods formulated with pseudocereals. Despite clear benefits, the current progress is slowed down by the fact that the cultivation of these pseudocereals is limited to its native regions. Therefore, to meet the global needs, it is imperative to support worldwide cultivation of these nutrient-rich pseudocereals.

Modifications of the Structural, Nutritional, and Allergenic Properties of Atlantic Cod Induced by Novel Thermal Glycation Treatments

This study aimed to assess the effect of novel thermal glycation, utilizing microwave processing (100-150 °C) combined with sugars (glucose and lactose), on the in vitro protein digestibility, peptides, secondary structures, microstructures, and allergenic properties of Atlantic cod. The research demonstrated that microwave heating at 150 °C with glucose significantly reduced cod allergenicity by up to 16.16%, while also enhancing in vitro protein digestibility to 69.05%. Glucose was found to be more effective than lactose in conjunction with microwave heating in reducing the allergenicity of Atlantic cod. Moreover, treatments conducted at 150 °C were more effective in increasing in vitro protein digestibility and peptide content compared to those at 100 °C. This study revealed that the novel processing technique of thermal glycation effectively reduced the allergenicity of Atlantic cod. It also offered fresh insights into the potential benefits of combining microwave heating with sugars.

Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts

In order to fully understand the nutritional heterogeneity of plant-based meat analogues and real meat, this review summarized their similarities and differences in terms of ingredients, nutrient contents, bioavailability and health impacts. Plant-based meat analogues have some similarities to real meat. However, plant-based meat analogues are lower in protein, cholesterol and VB12 but higher in dietary fiber, carbohydrates, sugar, salt and various food additives than real meat. Moreover, some nutrients in plant-based meat analogues, such as protein and iron, are less bioavailable. There is insufficient evidence that plant-based meat analogues are healthier, which may be related to the specific attributes of these products such as formulation and degree of processing. As things stand, it is necessary to provide comprehensive nutrition information on plant-based meat products so that consumers can make informed choices based on their nutritional needs.

Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product

The primary goal of this study was to assess the effect of selective fermentation on the nutritional and techno-functional characteristics of fermented millet-skim milk-based product. The product was made with HHB-311 biofortified pearl millet (PM) flour, skim milk powder, and isolated cultures (either alone or in combination) of Limosilactobacillus fermentum MS005 (LF) and Lactobacillus rhamnosus GG 347 (LGG). To optimize fermentation time, time intervals 8, 16, and 24 h were explored, while the temperature was kept 37 °C. Results of protein digestibility showed that LF (16 h) and LGG (24 h) fermented samples had significantly higher (P < 0.05) protein digestibility of 90.75 ± 1.6% and 93.76 ± 3.4%, respectively, than that of control (62.60 ± 2.6%). Further, 16 h fermentation with LF showed enhanced iron (39%) and zinc (14%) bioavailability. The results suggested that LF with 16 h fermentation is most suitable for making millet-based fermented products with superior techno-functional attributes and micronutrient bioavailability.

Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications

This review presents a comprehensive analysis of plant-based proteins from soybeans, pulses, cereals, and pseudo-cereals by examining their structural properties, modification techniques, bioactivities, and applicability in food systems. It addresses the critical need for a proper utilization strategy of proteins from various plant sources amidst the rising environmental footprint of animal protein production. The inherent composition diversity among plant proteins, their nutritional profiles, digestibility, environmental impacts, and consumer acceptance are compared. The innovative modification techniques to enhance the functional properties of plant proteins are also discussed. The review also investigates the bioactive properties of plant proteins, including their antioxidant, antimicrobial, and antitumoral activities, and their role in developing meat analogs, dairy alternatives, baked goods, and 3D-printed foods. It underscores the consideration parameters of using plant proteins as sustainable, nutritious, and functional ingredients and advocates for research to overcome sensory and functional challenges for improved consumer acceptance and marketability.

Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health

This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nutritional factors that impact their bioavailability apart from structural and compositional differences from animal proteins. Animal proteins are generally highly digestible and nutritionally superior to plant proteins, with higher amino acid bioavailability. Alternative protein sources are also processed in different ways, which can alter their structure and nutritional value, which is also discussed.

In vitro digestion of beef and vegan burgers cooked by microwave technology: Effects on protein and lipid fractions

Commercial beef burgers and vegan analogues were purchased and, after a microwave treatment, they were submitted to an in vitro digestion (INFOGEST). Vegan cooked burgers showed similar protein content (16-17 %) but lower amounts of total peptides than beef burgers. The protein digestibility was higher in beef burgers. Peptide amounts increased during in vitro digestion, reaching similar amounts in both types of products in the micellar phase (bioaccessible fraction). The fat content in cooked vegan burgers was significantly lower than in beef burgers (16.7 and 21.2 %, respectively), with a higher amount of PUFAs and being the lipolysis activity, measure by FFA, less intense both after cooking and after the gastrointestinal process. Both types of cooked samples showed high carbonyl amounts (34.18 and 25.51 nmol/mg protein in beef and vegan samples, respectively), that decreased during in vitro digestion. On the contrary, lipid oxidation increased during gastrointestinal digestion, particularly in vegan samples. The antioxidant capacity (ABTS and DPPH) showed higher values for vegan products in cooked samples, but significantly decreased during digestion, reaching similar values for both types of products.

Co-ingestion of Cereals and Legumes during Infant Complementary Feeding: Starch and Protein in vitro Digestion

This study explores the impact of co-ingesting cereals and legumes on starch and protein during simulated infant in vitro digestion. Various legumes (chickpeas, lentils, peas) were added to cereals (durum wheat, brown rice, white maize), and their effects on starch and protein hydrolysis were analyzed. Substituting 50% of cereal with legumes increased proteins, minerals, and dietary fiber. Infant food with legumes exhibited smoother pasting properties. Legumes in cereal purées led to varying starch hydrolysis trends, with the lowest values in durum wheat with chickpea and all cereal blends with peas. Resistant starch levels exceeding 50% were found in infant food samples. Digested protein hydrolysis increased with legumes in durum wheat, except for peas. Brown rice mixtures decreased significantly compared to the control with chickpeas (61%) and peas (42%), while lentil blends increased by 46%. Legumes generally did not significantly affect starch bioavailability, even with α-amylase inhibitors. Lentil-cereal purées could enhance infant food nutritional value.

Current advances for in vitro protein digestibility

Protein is an essential macronutrient in our diet, source of nitrogen and essential amino acids, but the biological utilization of dietary protein depends on its digestibility and the absorption of amino acids and peptides in the gastrointestinal tract. The methods to define the amount and the quality of protein to meet human nutritional needs, such as the Digestible Indispensable Amino Acid Score (DIAAS), require the use of animal models or human studies. These in vivo methods are the reference in protein quality evaluation, but they are expensive and long-lasting procedures with significant ethical restrictions. Therefore, the development of rapid, reproducible and in vitro digestion methods validated with in vivo data is an old demand. This review describes the challenges of the in vitro digestion methods in the evaluation of the protein nutritional quality. In addition to the technical difficulties to simulate the complex and adaptable processes of digestion and absorption, these methods are affected by similar limitations as the in vivo procedures, i.e., analytical techniques to accurately determine bioavailable amino acids and the contribution of the endogenous nitrogen. The in vitro methods used for the evaluation of protein digestibility, with special attention on those showing comparative data, are revised, emphasizing their pros and cons. The internationally harmonized digestion protocol proposed by the INFOGEST network is being adapted to evaluate protein and amino acid digestibility. The inter-laboratory reproducibility of this protocol was demonstrated for dairy products. The in vivo/in vitro comparability results obtained to date with this protocol for several plant and animal sources are promising, but it requires an extensive validation with a wider range of foods and substrates with known in vivo digestibility. These in vitro methods will probably not be applicable to all foods, and therefore, it is important to identify their limitations, not to elude their use, but to apply them within the limits, by using the appropriate standards and references, and always as a complementary tool to in vivo tests to reduce their number.

Plant-Based Meat Analogues in the Human Diet: What Are the Hazards?

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.

The Ethiopian snack food ('Kolo'): Existing knowledge and research directions on processing practices, quality and consumption

'Kolo' is an Ethiopian well-roasted and dehulled barely snack food eaten alone or mixed with other roasted grains with a relatively long shelf life. It is an ancient and staple Ethiopian snack food that is being introduced around the globe. Traditionally, Kolo has been prepared by Ethiopian mothers. However, there is a scarcity of documented information about the nutritional profile, consumption status and effect of processing conditions on quality of Kolo. Therefore, the aim of this review is to access the indigenous processing practices, consumption status and the effect of processing conditions in quality of Kolo. The review discussed in detail the raw materials, processing steps, nutritional status, anti-nutritional factors, digestability and functional properties of Kolo from publications from the last thirty years. Due to the high temperature processing condition, the presence of acrylamide is highly likely and this may affect the safety of Kolo. The anti-nutritional factors in Kolo may affect the nutritional quality of Kolo due to the inaccessibility of nutrients. This information could have a significant contribution for future researchers, policy makers, society and producers. In conclusion, there is a need to get more tangible information about the quality and safety of Kolo through well designed scientific research to safeguard the wellbeing of the society.

Fermented foods and gastrointestinal health: underlying mechanisms

Although fermentation probably originally developed as a means of preserving food substrates, many fermented foods (FFs), and components therein, are thought to have a beneficial effect on various aspects of human health, and gastrointestinal health in particular. It is important that any such perceived benefits are underpinned by rigorous scientific research to understand the associated mechanisms of action. Here, we review in vitro, ex vivo and in vivo studies that have provided insights into the ways in which the specific food components, including FF microorganisms and a variety of bioactives, can contribute to health-promoting activities. More specifically, we draw on representative examples of FFs to discuss the mechanisms through which functional components are produced or enriched during fermentation (such as bioactive peptides and exopolysaccharides), potentially toxic or harmful compounds (such as phytic acid, mycotoxins and lactose) are removed from the food substrate, and how the introduction of fermentation-associated live or dead microorganisms, or components thereof, to the gut can convey health benefits. These studies, combined with a deeper understanding of the microbial composition of a wider variety of modern and traditional FFs, can facilitate the future optimization of FFs, and associated microorganisms, to retain and maximize beneficial effects in the gut.

Bacterial interactions on nutrient-rich surfaces in the gut lumen

The intestinal lumen is a turbulent, semi-fluid landscape where microbial cells and nutrient-rich particles are distributed with high heterogeneity. Major questions regarding the basic physical structure of this dynamic microbial ecosystem remain unanswered. Most gut microbes are non-motile, and it is unclear how they achieve optimum localization relative to concentrated aggregations of dietary glycans that serve as their primary source of energy. In addition, a random spatial arrangement of cells in this environment is predicted to limit sustained interactions that drive co-evolution of microbial genomes. The ecological consequences of random versus organized microbial localization have the potential to control both the metabolic outputs of the microbiota and the propensity for enteric pathogens to participate in proximity-dependent microbial interactions. Here, we review evidence suggesting that several bacterial species adopt organized spatial arrangements in the gut via adhesion. We highlight examples where localization could contribute to antagonism or metabolic interdependency in nutrient degradation, and we discuss imaging- and sequencing-based technologies that have been used to assess the spatial positions of cells within complex microbial communities.

Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases

Coffee is one of the most popular beverages around the world and its consumption contributes to the daily intake of dietary melanoidins. Despite the emerging physiological role of food melanoidins, their effect on digestive processes has not been studied so far. In this study, the activity of the gastrointestinal enzymes pepsin and trypsin was investigated in the presence of water-soluble coffee melanoidins. The gastric enzyme pepsin is only slightly affected, whereas the intestinal enzyme trypsin is severely inhibited by coffee melanoidins. The intestinal digestibility of casein was significantly inhibited by coffee melanoidins at a concentration achievable by regular coffee consumption. The inhibition of proteolytic enzymes by coffee melanoidins might decrease the nutritional value of dietary proteins.

Are oilseeds a new alternative protein source for human nutrition?

This review focuses on the potential use, nutritional value and beneficial health effects of oilseeds as a source of food protein. The process of extracting oil from oilseeds produces a by-product that is rich in proteins and other valuable nutritional and bioactive components. This product is primarily used for animal feed. However, as the demand for proteins continues to rise, plant-based proteins have a real success in food applications. Among the different plant protein sources, oilseeds could be used as an alternative protein source for human diet. The data we have so far show that oilseeds present a protein content of up to 40% and a relatively well-balanced profile of amino acids with sulphur-containing amino acids. Nevertheless, they tend to be deficient in lysine and rich in anti-nutritional factors (ANFs), which therefore means they have lower anabolic potential than animal proteins. To enhance their nutritional value, oilseed proteins can be combined with other protein sources and subjected to processes such as dehulling, heating, soaking, germination or fermentation to reduce their ANFs and improve protein digestibility. Furthermore, due to their bioactive peptides, oilseeds can also bring health benefits, particularly in the prevention and treatment of diabetes, obesity and cardiovascular diseases. However, additional nutritional data are needed before oilseeds can be endorsed as a protein source for humans.

Designing healthier and more sustainable ultraprocessed foods

The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet-related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.

The Effects of Yeast Protein on Gut Microbiota in Mice When Compared with Soybean Protein and Whey Protein Isolates

Different protein sources can impact gut microbiota composition and abundance, and also participate in health regulation. In this study, mice were gavaged with yeast protein (YP), soybean protein isolate (SPI), and whey protein isolate (WPI) for 28 days. Body weights showed similar patterns across different protein administration groups. The ileum in YP-supplemented mice exhibited good morphology, and tight-junction (TJ) proteins were slightly upregulated. Immunoglobulin (Ig)A, IgM, and IgG levels in the ileum of different protein groups were significantly increased (p < 0.05). Interleukin (IL)-10 levels were significantly increased, whereas IL-6 levels were significantly reduced in the YP group when compared with the control (C) (p < 0.05). Glutathione peroxidase (GSH-Px) levels in the ileum were significantly increased in the YP group (p < 0.05). These results indicate that YP potentially improved intestinal immunity and inflammatory profiles. The relative abundances of Parabacteroides, Prevotella, and Pseudobutyrivibrio in the YP group were more enriched when compared with the C and SPI groups, and Parabacteroides was significantly upregulated when compared with the WPI group (p < 0.05). Overall, the results indicate that YP upregulates the beneficial bacteria and improves ileal immunity and anti-inflammatory capabilities.

Aligning Santal Tribe Menu Templates with EAT-Lancet Commission's Dietary Guidelines for Sustainable and Healthy Diets: A Comparative Analysis

BACKGROUND

In the context of global shifts in food systems, this paper explores the unique dietary practices of the Santal tribe, an indigenous group in eastern India, to understand the health, nutrition, and sustainability aspects of their traditional food systems. This study evaluates the nutritional content of the Santal diet in comparison to the EAT-Lancet Commission's 2019 dietary guidelines for healthy and sustainable diets.

METHODS

The University of East Anglia, in collaboration with the NNEdPro Global Institute for Food, Nutrition and Health in Cambridge, PRADAN; colleagues in India and local Santal youth, conducted nutritional analyses of traditional Santal recipes. Two menu templates, Kanhu Thali and Jhano Thali, were selected for comparative analysis based on their representation of diverse dietary practices within the Santal community. Nutritional data, including energy as well as the distribution of macronutrients and micronutrients, were compiled and compared with the EAT-Lancet guidelines.

RESULTS

The Santal menu templates (nutritionally complete meals) demonstrated alignment with EAT-Lancet recommendations in aspects such as whole grains, starchy vegetables, vegetables, plant-based protein sources, unsaturated fats, and limited added sugars. However, notable deviations included the absence of animal-based protein sources and dairy. The Santal diet showed high protein intake, largely from plant-based sources, and emphasised the importance of whole grains. Seasonal variations in nutritional content were observed between the two templates.

CONCLUSIONS

While the Santal diet aligns with some aspects of global dietary guidelines, there are notable deviations that underscore the complexity of aligning traditional diets with universal recommendations. The findings emphasise the need for culturally sensitive dietary recommendations that respect traditional diets while promoting sustainability. Research needs to support tailored global guidelines enshrining core principles of nutritional adequacy which are inter-culturally operable in order to accommodate cultural diversity, local practices, and seasonal variations, crucial for fostering sustainable and healthy eating habits in diverse sociodemographic contexts.

Effect of various oligosaccharides on casein solubility and other functional properties: Via Maillard reaction

This study explored the improvement of casein (CN)'s properties by conjugating it with oligosaccharides, namely, fructooligosaccharide (FOS), galactooligosaccharide (GOS), isomaltooligosaccharide (IMO), and xylo-oligosaccharide (XOS) via Maillard reaction to identify the most optimal oligosaccharides and modification conditions. The degree of grafting was 30.5 ± 0.41 % for CN-FOS, 33.7 ± 0.62 % for CN-GOS, 38.9 ± 0.51 % for CN-IMO, and 43.7 ± 0.54 % for CN-XOS. With the degree of grafting rising, more oligosaccharides were conjugated, causing greater changes in CN properties. The CN-XOS underwent significant alterations, as the introduction of oligosaccharides led to a decrease in particle size by around 51 nm. Furthermore, the hydroxyl groups caused a reduction in surface hydrophobicity, which in turn decreased the proportion of hydrophobic groups. The solubility of CN-XOS increased significantly at pH 3, by approximately 30.99 %. Additionally, the conjugation of oligosaccharides substantially boosted the rates of DPPH, ABTS, and -OH radical scavenging by 4.61 times, 2.20 times, and 2.58 times, respectively, and also improved the thermal stability of the modified CN. Moreover, the process lowered the protein digestibility, possibly enhancing its applicability as an active substance transporter. This research offers additional theoretical backing for altering CN with oligosaccharides and implementing it in the food and pharmaceutical sectors.

Effect of Steam Pressure Toasting Duration on Snowbird Faba Bean Seeds and the Impact on the Intestinal and Metabolic Characteristics in Dairy Cows

The response of feedstuffs to thermal processing depends on the type of feed and the thermal processing methods being applied. Steam pressure toasting (SPT) has been used to modify the nutrient degradability and enhance the nutritional quality of pulses, including faba bean seeds (FBS). Strategic feeding approaches are essential for balancing diets and maintaining adequate nutrition, especially in high-performing ruminants. This research aimed to determine the effects of SPT duration in FBS on the intestinal and metabolic characteristics of dairy cows. Faba Bean seeds (three harvesting years) were processed at 121 °C for 0, 30, 60, 90, and 120 min. Rumen degradation and intestinal digestion were determined using the in situ and modified in vitro three-step techniques. The true protein supplied to the small intestine was also determined using the NRC and DVE systems. Our results showed a reduced total digested DM (TDDM) with longer SPT duration (quadratic, p = 0.02). The intestinally digested crude protein (IADP) increased from 62 to 220 g/kg DM with 0 to 120 min of SPT, respectively (p < 0.01), whereas the total tract digestible starch (TDSt) gradually decreased from 321 to 182 g/kg DM based on SPT time (p < 0.01). On the other hand, the truly digested protein in the small intestine (DVE) and the total metabolizable protein (MP) increased from 138 to 282 g/kg DM and 129 to 282 g/kg DM, respectively, with 0 to 120 min of SPT (quadratic, p < 0.01). The Feed Milk Value (FMV), based on both the DVE/OEB and NRC dairy nutrition systems, also increased with SPT (Quadratic, p < 0.01). The processing of FBS with SPT at 121 °C effectively reduced the highly degradable protein fraction in the rumen, shifting to a higher rumen undegraded protein (RUP) which was able to reach the small intestine. In the current study, the total MP, DVE, and FMV in dairy cows showed an overall increase with SPT in FBS.

Nutritional and potential health benefits of fermented food proteins

BACKGROUND

Protein fermentation continues to gain popularity as a result of several factors, including the cost-effectiveness of the process and the positive correlation of fermented protein consumption, with a reduced risk of developing diet-related diseases such as diabetes and cardiovascular disorders, as well as their enhanced nutritional and techno-functional properties. Nonetheless, the nutritional and health benefits of food protein fermentation such as enhanced nutrient bioavailability, reduced antinutritional factors (ANFs) and enriched bioactive peptides (BAPs) are often overlooked. The present study reviewed recent work on the influence of protein fermentation on nutrition and health. In total, 322 eligible studies were identified on the Scopus and Google Scholar databases out of which 69 studies were evaluated based on our inclusion criteria.

RESULTS

Fermented protein ingredients and products show reduced ANF content, enhanced digestibility and bioavailability, and increased antioxidant and other biological activities, such as probiotic, prebiotic, angiotensin-converting enzyme inhibitory and antihypertensive properties. In addition, co-products in protein fermentation such as BAPs possess and could contribute additional sensory and flavor properties, degrade toxins, and reduce allergens in foods.

CONCLUSION

Thus, fermentation is not only a method for food preservation, but also serves as a means for producing functional food products for consumer health promotion and nutrition enrichment. © 2023 Society of Chemical Industry.

Local Sources of Protein in Low- and Middle-Income Countries: How to Improve the Protein Quality?

Protein inadequacy is a major contributor to nutritional deficiencies and adverse health outcomes of populations in low- and middle-income countries (LMICs). People in LMICs often consume a diet predominantly based on staple crops, such as cereals or starches, and derive most of their daily protein intakes from these sources. However, plant-based sources of protein often contain low levels of indispensable amino acids (IAAs). Inadequate intake of IAA in comparison with daily requirements is a limiting factor that results in protein deficiency, consequently in the long-term stunting and wasting. In addition, plant-based sources contain factors such as antinutrients that can diminish protein digestion and absorption. This review describes factors that affect protein quality, reviews dietary patterns of populations in LMICs and discusses traditional and novel small- and large-scale techniques that can improve the quality of plant protein sources for enhanced protein bioavailability and digestibility as an approach to tackle malnutrition in LMICs. The more accessible small-scale food-processing techniques that can be implemented at home in LMICs include soaking, cooking, and germination, whereas many large-scale techniques must be implemented on an industrial level such as autoclaving and extrusion. Limitations and considerations to implement those techniques locally in LMICs are discussed. For instance, at-home processing techniques can cause loss of nutrients and contamination, whereas limitations with larger scale techniques include high energy requirements, costs, and safety considerations. This review suggests that combining these small- and large-scale approaches could improve the quality of local sources of proteins, and thereby address adverse health outcomes, particularly in vulnerable population groups such as children, adolescents, elderly, and pregnant and lactating women.

Bioaccessibility and Digestibility of Proteins in Plant-Based Drinks and Cow's Milk: Antioxidant Potential of the Bioaccessible Fraction

During the last years, a strong increase in the sales volume and consumption of plant-based drinks was observed, which were partly used as an alternative to cow's milk. As milk is a relevant protein source in many countries, we have investigated the protein bioaccessibility and digestibility of soy, almond, and oat drinks in comparison to milk using the tiny-TIMsg gastrointestinal model. The relative protein digestibility of all products was between 81% (soy drink) and 90% (milk). The digestible indispensable amino acid score (DIAAS) in vitro method was used to estimate the protein nutritional quality. The highest DIAAS values were obtained for milk in tryptophan (117%) and soy drink in sulfur containing amino acids (100%). Oat drink was limited in lysine (73%), almond drink in lysine (34%) and the sulfur containing amino acids (56%). Additionally, the antioxidant activity of the bioaccessible fractions was analyzed using Trolox equivalent antioxidative capacity and oxygen radical absorbance capacity assays, revealing a higher antioxidative potential of milk and soy drink compared to oat and almond drink.

Peptidome comparison on the immune regulation effects of different casein fractions in a cyclophosphamide mouse model

The protein composition of human milk plays a crucial role in infant formula milk powder formulation. Notably, significant differences exist between bovine casein and human milk casein. Previous studies have shown that casein hydrolysates could enhance immune function; however, gastrointestinal dyspepsia in infants affects the type and function of peptides. Therefore, the present study used peptidomics to sequence and analyze hydrolyzed peptides from different casein fractions. Additionally, animal experiments were conducted to assess the functionality of these casein fractions and elucidate their differences. The results revealed variations in peptide composition among the different casein fractions of formula milk powder. Interestingly, milk powder formulated with both β- and κ-casein (BK) exhibited significant enrichment of peptides related to the immune system. Moreover, the BK group significantly alleviated immune organ damage in cyclophosphamide-treated mice and regulated serum levels of pro-inflammatory and anti-inflammatory factors. Furthermore, feeding different casein fractions influenced the intestinal microflora of cyclophosphamide-treated mice, with the BK group mitigating the changes caused by cyclophosphamide. In conclusion, the findings suggest that BK formula in milk powder has the potential to positively enhance immunity. This study provides a robust theoretical basis for human-emulsified formula milk powder development.

Nitrogen regulates the synthesis of hydrophobic amino acids to improve protein structural and gel properties in common buckwheat

Nitrogen (N) fertilizer impacts the grain quality of common buckwheat, but the effects and regulatory mechanisms of N on various protein parameters of buckwheat are not fully understood. The purpose of this study was to investigate the particle morphology, structural and gel properties, and regulation mechanism of buckwheat protein under four N levels. The bulk density, surface hydrophobicity, particle size, and thermal properties of the buckwheat protein were maximized through the optimal N application (180 kg N/ha), further enhancing the thermal stability of the protein. N application increased the β-sheet content and reduced the random coil content. Appropriate N fertilizer input enhanced the tertiary structure stability and gel elasticity of buckwheat protein by promoting hydrophobic interactions, disulfide bonds, ionic bonds, storage modulus and loss modulus. The differentially expressed proteins induced by N are primarily enriched in small ribosomal subunit and ribosome, improving protein quality mainly by promoting the synthesis of hydrophobic amino acids. Future agriculture should pay attention to the hydrophobic amino acid content of buckwheat to effectively improve protein quality. This study further advances the application of buckwheat protein in the field of food processing and provides a theoretical basis for the extensive development and utilization of buckwheat protein.

Potential roles of cereal bioactive compounds in the prevention and treatment of type 2 diabetes: A review of the current knowledge

Diabetes is one of the most common non-communicable diseases in both developed and underdeveloped countries with a 9.3% prevalence. Unhealthy diets and sedentary lifestyles are among the most common reasons for type 2 diabetes mellitus (T2DM). Diet plays a crucial role in both the etiology and treatment of T2DM. There are several recommendations regarding the carbohydrate intake of patients with T2DM. One of them is about reducing the total carbohydrate intake and/or changing the type of carbohydrate to reduce the glycaemic index. Cereals are good sources of carbohydrates in the diet with a significant amount of soluble and non-soluble fiber content. Apart from fiber, it has been shown that the bioactive compounds present in cereals such as proteins, phenolic compounds, carotenoids, and tocols have beneficial impacts in the prevention and treatment of T2DM. Moreover, cereal by-products especially the by-products of milling processes, which are bran and germ, have been reported to have anti-diabetic activities mainly because of their fiber and polyphenols content. Considering the potential functions of cereals in patients with T2DM, this review focuses on the roles of cereal bioactive compounds in the prevention and treatment of type 2 diabetes.

Protein - a scoping review for Nordic Nutrition Recommendations 2023

Proteins are needed for providing essential amino acids, nitrogen, and fuel for the body's needs in all age groups. Proteins are especially required during active growth in pregnancy, lactation, childhood, and tissue growth in general. An adequate protein intake is needed in old adults to avoid premature muscle loss. According to the current dietary surveys, protein intake in the Nordic and Baltic countries varies from 15 to 19% of the total energy intake in adults. Comprehensive data regarding children and older adults are lacking. No good measure for protein status exists, and the estimation of physiological requirements is based on N-balance studies having some weaknesses. Protein quality is assessed by considering the protein digestibility of individual indispensable amino acids and their utilization (bioavailability), which is affected by food antinutrients and processing. The evidence regarding the association of protein intake per se with health outcomes is limited or suggestive. It is difficult to separate from the effect of other nutrients or ingredients in protein-rich foods. Proteins are widespread in foods, deriving from both animal and plant sources. Animal-sourced protein production puts more strain on the environment than plant-sourced proteins and contributes significantly to greenhouse gas emissions, thereby enhancing climate change. In Nordic and Baltic countries, consumption of animal-sourced proteins is relatively high. A shift toward more plant-based protein diets would be advisable for promoting a healthy and sustainable diet.

The Role of Gluten in Food Products and Dietary Restriction: Exploring the Potential for Restoring Immune Tolerance

Wheat is extensively utilized in various processed foods due to unique proteins forming from the gluten network. The gluten network in food undergoes morphological and molecular structural changes during food processing, affecting the final quality and digestibility of the food. The present review introduces the formation of the gluten network and the role of gluten in the key steps of the production of several typical food products such as bread, pasta, and beer. Also, it summarizes the factors that affect the digestibility of gluten, considering that different processing conditions probably affect its structure and properties, contributing to an in-depth understanding of the digestion of gluten by the human body under various circumstances. Nevertheless, consumption of gluten protein may lead to the development of celiac disease (CD). The best way is theoretically proposed to prevent and treat CD by the inducement of oral tolerance, an immune non-response system formed by the interaction of oral food antigens with the intestinal immune system. This review proposes the restoration of oral tolerance in CD patients through adjunctive dietary therapy via gluten-encapsulated/modified dietary polyphenols. It will reduce the dietary restriction of gluten and help patients achieve a comprehensive dietary intake by better understanding the interactions between gluten and food-derived active products like polyphenols.

Regulating the composition and secondary structure of wheat protein through canopy shading to improve dough performance and nutritional index

Viscoelastic properties of gluten proteins critically determine the biscuit-making quality. However, cultivar genetics and light conditions closely regulate the composition of the gluten proteins. The impact of pre- and post-anthesis shading (60 %) on amino acid profile, gluten protein composition, secondary structure, dough performance, and biscuit-making quality were evaluated using four wheat cultivars that differ in gluten protein composition. Pre- and post-anthesis shading increased the contents of gliadin, by 35.8 and 3.1 %; glutenin, by 27.6 and 7.3 %; and total protein, by 21.7 and 10.6 %, respectively, compared with those of unshaded plants. Conversely, the ratios of glutenin/gliadin, ω-/(α,β + γ)-gliadin, and high-molecular-weight/low-molecular-weight glutenin subunits decreased with shading. Strong-gluten cultivars exhibited smaller declines in these parameters than weak-gluten cultivars. Secondary structure analysis of the wheat protein revealed that shading increased β-sheet content but decreased β-turn content. Changes in protein components and their secondary structures caused an increase in wet gluten content, dough development time, and gluten performance index, thereby decreasing the biscuit spread ratio. Shading stress increased the protein content and nutrition index but decreased the biological value of protein by 2.5 %. Transcriptomic results revealed that shading induced 139 differentially expressed genes that decreased carbohydrate metabolism and increased amino acid metabolism, involved in increased protein content. Thus, canopy shading improves dough performance and nutrition index by regulating the amino acid profiles, protein compositions, and secondary structures. The study provides key insights for achieving superior grain quality under global dimming.

Investigation of the nutritional quality of raw and processed Canadian faba bean (Vicia faba L.) flours in comparison to pea and soy using a human in vitro gastrointestinal digestion model

Faba bean is an ancient legume that is regaining interest due to its environmental and nutritional benefits. Very little is known on the protein quality of the new faba bean varieties. In this study, the digestibility and the Digestible Indispensable Amino Acid Score (DIAAS) of the protein quality of three Canadian faba bean varieties (Fabelle, Malik and Snowbird) were compared to pea and soy using the harmonized in vitro digestion procedure developed by the International Network of Excellence on the Fate of Food in the Gastrointestinal Tract (INFOGEST). The impact of boiling on the nutritional quality of faba bean flours was also ascertained. Protein content in faba bean (28.7-32.5%) was lower than defatted soy (56.6%) but higher than pea (24.2%). Total phenolics and phytate content were higher (p < 0.05) in faba bean (2.1-2.4 mg/g and 11.5-16.4 mg/g respectively) and soy (2.4 mg/g and 19.8 mg/g respectively) comparatively to pea (1.3 mg/g and 8.9 mg/g). Trypsin inhibitor activity was significantly higher (p < 0.05) in soy (15.4 mg/g) comparatively to pea (0.7 mg/g) and faba bean (0.8-1.1 mg/g). The digestibility of free amino acids of raw faba bean flours ranged from 31 to 39% while the digestibility of total amino acids ranged from 38 to 39%. The in vitro Digestible Indispensable Amino Acid Score (IV-DIAAS) of raw faba bean flours ranged from 13 to 16 (when calculated based on free amino acid digestibility) to 32-38 (when calculated based on total amino acid digestibility) and was in a similar range to pea (13-31) and soy (11-40). Boiling modified the protein electrophoretic profile and decreased trypsin inhibitor activity (30-86% reduction), while total phenolics and phytate content were unaffected. The IV-DIAAS significantly decreased in all boiled legumes, possibly due to an increased protein aggregation leading into a lower protein digestibility (18-32% reduction). After boiling, the nutritional quality of faba bean was significantly lower (p < 0.05) than soy, but higher than pea. Our results demonstrate that faba bean has a comparable protein quality than other legumes and could be used in similar food applications.

Formulation of pasta enriched with protein-rich lupine (Lupinus mutabilis Sweet) and wheat bran using mixture design approach

In recent years, as awareness of healthy diets has increased, consumers are becoming more aware of their food and are paying more attention to their diet. Nutritionists have recommended an increased consumption of dietary fiber in the daily diet to improve health. Within this context, this work aims to formulate "spaghetti" pasta enriched with lupin flour and wheat bran. For the formulation of the mixture of those flours, we used the NemrodW software to predict the optimal pasta formula. A physicochemical characterization, as well as the culinary quality of the pasta resulting from the different mixtures, was carried out to model each significant criterion and choose the optimal mixture that will be used in the pasta recipe. The evaluation of the physicochemical characteristics of the pasta showed that the addition of lupin flour and bran resulted in an improvement in the nutritional value of the enriched spaghetti. Following the results obtained, the software proposed an optimal mix and will be used for further study. This formula comprises 19.60% bran, 27.83% lupin flour, and 52.75% durum wheat semolina. The caloric value of the dough from the optimal mix was determined and compared to that of the standard dough. The results of our study indicated a significant improvement in the nutritional value of the enriched pasta compared to the standard pasta. The enriched pasta contained higher levels of protein, ash, lipids, polyphenols, and pigments and lower levels of sugars, which make it a more nutritious option for certain individuals, such as athletes or those following a protein or low-sugar diet. PRACTICAL APPLICATION: The proposed method of substituting wheat semolina with lupine flour and wheat bran in spaghetti formulation has demonstrated a potential for producing protein-rich and nutritionally enriched pasta. This approach can be useful for developing similar functional food products that cater to the dietary requirements of athletes or individuals following a protein or low-sugar diet.

Essential Amino Acid Metabolites as Chemical Mediators of Host-Microbe Interaction in the Gut

Amino acids are indispensable substrates for protein synthesis in all organisms and incorporated into diverse aspects of metabolic physiology and signaling. However, animals lack the ability to synthesize several of them and must acquire these essential amino acids from their diet or perhaps their associated microbial communities. The essential amino acids therefore occupy a unique position in the health of animals and their relationships with microbes. Here we review recent work connecting microbial production and metabolism of essential amino acids to host biology, and the reciprocal impacts of host metabolism of essential amino acids on their associated microbes. We focus on the roles of the branched-chain amino acids (valine, leucine, and isoleucine) and tryptophan on host-microbe communication in the intestine of humans and other vertebrates. We then conclude by highlighting research questions surrounding the less-understood aspects of microbial essential amino acid synthesis in animal hosts.

Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties

Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes.

Designing healthier plant-based foods: Fortification, digestion, and bioavailability

Many consumers are incorporating more plant-based foods into their diets as a result of concerns about the environmental, ethical, and health impacts of animal sourced foods like meat, seafood, egg, and dairy products. Foods derived from animals negatively impact the environment by increasing greenhouse gas emissions, land use, water use, pollution, deforestation, and biodiversity loss. The livestock industry confines and slaughters billions of livestock animals each year. There are concerns about the negative impacts of some animal sourced foods, such as red meat and processed meat, on human health. The livestock industry is a major user of antibiotics, which is leading to a rise in the resistance of several pathogenic microorganisms to antibiotics. It is often assumed that a plant-based diet is healthier than one containing more animal sourced foods, but this is not necessarily the case. Eating more fresh fruits, vegetables, nuts, and whole grain cereals has been linked to improved health outcomes but it is unclear whether next-generation plant-based foods, such as meat, seafood, egg, and dairy analogs are healthier than the products they are designed to replace. Many of these new products are highly processed foods that contain high levels of saturated fat, sugar, starch, and salt, and low levels of micronutrients, nutraceuticals, and dietary fibers. Moreover, they are often rapidly digested in the gastrointestinal tract because processing disrupts plant tissues and releases the macronutrients. Consequently, it is important to formulate plant-based foods to reduce the levels of nutrients linked to adverse health effects and increase the levels linked to beneficial health effects. Moreover, it is important to design the food matrix so that the macronutrients are not digested and absorbed too quickly, but the micronutrients are highly bioavailable. In this article, we discuss how next-generation plant-based foods can be made healthier by controlling their nutrient profile, digestibility, and bioavailability.

Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota

Protein is an essential macronutrient. The nutritional needs of dietary proteins are met by digestion and absorption in the small intestine. Indigestible proteins are further metabolized in the gut and produce metabolites via protein fermentation. Thus, protein indigestibility exerts a wide range of effects on gut microbiota composition and function. This review aims to discuss protein digestibility, the effects of food factors, such as protein sources, intake level, and amino acid composition, and making meat analogues. Besides, it provides an inventory of antinutritional factors and processing techniques that influence protein digestibility and, consequently, the diversity and composition of intestinal microbiota. Future studies are warranted to understand the implication of plant-based analogues on protein digestibility and gut microbiota and to elucidate the mechanisms concerning protein digestibility to host gut microbiota using various omics techniques.

Impact of Processing Methods on the In Vitro Protein Digestibility and DIAAS of Various Foods Produced by Millet, Highland Barley and Buckwheat

Cereals are rich sources of dietary protein, whose nutritional assessments are often performed on raw grains or protein isolates. However, processing and gastrointestinal digestion may affect amino acid (AA) compositions, then change the protein quality. In this study, we determined the digestibility and AA compositions of various foods produced by whole grains (PG) or flour (PF) from three cereals (millet, highland barley and buckwheat) and analyzed the impact of processing methods on the digestible indispensable amino acid score (DIAAS) using the INFOGEST protocol. The in vitro protein digestibility of cereal-based foods was lower than raw grains, and PF showed a better digestion property than PG. The intestinal digestibility of individual AA within a food varied widely, and the digestibility of Cys and Ile was the lowest among all AAs. The DIAAS values of PG were lower than those of PF in each kind of cereal, and PF of buckwheat had the highest DIAAS value, followed by highland barley. The first limiting AA was still Lys for millet and highland barley compared to the raw grains; however, for buckwheat it was Leu. This study provided nutritional information on cereal products and helped to guide the collocation of different foods in diets.

Carbohydrate-active enzymes in animal feed

Considering an ever-growing global population, which hit 8 billion people in the fall of 2022, it is essential to find solutions to avoid the competition between human food and animal feed for croplands. Agricultural co-products have become important components of the circular economy with their use in animal feed. Their implementation was made possible by the addition of exogenous enzymes in the diet, especially carbohydrate-active enzymes (CAZymes). In this review, we describe the diversity and versatility of microbial CAZymes targeting non-starch polysaccharides to improve the nutritional potential of diets containing cereals and protein meals. We focused our attention on cellulases, hemicellulases, pectinases which were often found to be crucial in vivo. We also highlight the performance and health benefits brought by the exogenous addition of enzymatic cocktails containing CAZymes in the diets of monogastric animals. Taking the example of the well-studied commercial cocktail Rovabio™, we discuss the evolution, constraints and future challenges faced by feed enzymes suppliers. We hope that this review will promote the use and development of enzyme solutions for industries to sustainably feed humans in the future.

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moisture and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p < 0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.

Effects of polyethylene glycol (PEG 6000) and bentonite clay incorporation in selected local browse-based diets on the performance of Small East African goats

The study evaluated how binders affected the feed intake, weight gain, and feed conversion ratio of Small East African goats fed on a variety of native browse-based diets. Twenty-four growing goats with initial body weight approximately 10.5 kg ± 1.3 (mean ± SE) were randomly allocated to the Acacia brevispica and Berchemia discolor with various levels of polyethylene glycol (PEG) and bentonite clay in a factorial completely randomized design. Six treatments (T1-T6) were used with four goats per treatment. The goats were allocated to individual pens with each treatment having 3 replicates. The selected local browse leaf meal was treated with PEG at a level of 25 g/kg and bentonite clay at 20 g/kg. The experiment lasted for 70 days, consisting of a 14-day adaptation period. Average daily feed intake (ADFI), average daily gain (ADG), and feed conversion ratio (FCR) were computed each week. The composition of the CP, OM, EE, NDF, ADF, TEPH, and CT varied greatly, with significant (P < 0.05) changes seen between the various experimental treatments. Diets treated with binders had higher DM Intake, daily weight gains, and total dry matter intake. Goats on diets treated with bentonite clay (T2) performed much better than the one treated with PEG (T1) although there was no statistically significant difference between the two (P > 0.05). Acacia brevispica-based diets treated with binders performed better than Berchemia discolor-based diets. All nutrients' digestibility coefficients were unaffected by the addition of polyethylene glycol 6000 or bentonite clay. It was concluded that bentonite clay as deactivation material can be adopted due to its low cost compared to PEG and its activity to absorb or bind anti-nutritive factors such as tannins in animal feeds. The addition of PEG and bentonite clay to A. brevispica- and B. discolor-based diet can be used to enhance feed utilization as a result of tannins deactivation.

Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products

The consumption of artisanal and organic pasta made on-farm from ancient varieties is increasing in France. Some people, namely, those suffering from digestive disorders following the consumption of industrial pasta, consider these artisanal pasta to be more digestible. Most of them have linked these digestive disorders to the ingestion of gluten. We analyzed in this study the impact of industrial and artisanal practices on the protein quality of durum wheat products. The varieties recommended by the industry (IND) were compared to those used by farmers (FAR): the FAR being on average much richer in protein. However, the solubility of these proteins analyzed by Size Exclusion-High Performance Liquid Chromatography (SE-HPLC) and their in vitro proteolysis by digestive enzymes vary little between the two groups of varieties, while differences between varieties in each group are observable. The location of grain production and the tested cropping systems (zero vs. low input) have a low impact on protein quality. Yet, more contrasting modalities should be studied to validate this point. The type of production process (artisanal vs. industrial) is, among those studied, the factor having the greatest impact on protein compositionPasta produced by the artisanal method contains a higher sodium dodecyl sulfate (SDS)-soluble protein fraction and are more in-vitro proteolyzed. Whether these criteria are indicative of what happens during a consumer's digestion remains to be determined. It also remains to be assessed which key stages of the process have the greatest influence on protein quality.

Food processing to reduce antinutrients in plant-based foods

Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are phytochemicals that can decrease the bioavailability of micro- and macronutrients, thus causing them to be unavailable for absorptions in the digestive system. Antinutrients are a major concern especially in countries where plant-based commodities such as wheat, legumes, and cereals are staple foods, for the antinutrients can cause not only mineral deficiencies, but also lead to more serious health issues. Although various thermal and non-thermal processing methods such as cooking, boiling, and fermentation processes have been practiced to decrease the level of antinutrients, these processes may also undesirably influence the final products. More advanced practices, such as ozonation and cold plasma processing (CPP), have been applied to decrease the antinutrients without majorly affecting the physicochemical and nutritional aspects of the commodities post-processing. This review will cover the types of antinutrients that are commonly found in plants, and the available processing methods that can be used, either singly or in combination, to significantly decrease the antinutrients, thus rendering the foods safe for consumption.

Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents

Staple foods produced from composite flour are considered feasible to alleviate protein-energy malnutrition (PEM). However, one of the major limitations of composite flour is poor protein digestibility. The biotransformation process mediated by probiotics via solid-state fermentation (SSF) holds a promising potential to address the poor protein digestibility in composite flour. Yet, there is no report established in this regard to the best of our knowledge. Therefore, 4 strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus UP2 isolated from Malaysian foods that were previously reported to produce versatile extracellular hydrolytic enzymes were employed to biotransform gluten-free composite flour derived from rice, sorghum, and soybean. The SSF process was performed under 30-60% (v/w) moisture content for 7 days, where samples were withdrawn at 24 h intervals for various analyses such as pH, total titratable acidity (TTA), extracellular protease activity, soluble protein concentration, crude protein content, and in vitro protein digestibility. The pH of the biotransformed composite flour showed a significant reduction from the initial range of pH 5.98-6.67 to the final pH of 4.36-3.65, corresponding to the increase in the percentage of TTA in the range of 0.28-0.47% to 1.07-1.65% from days 0 to 4 and remained stable till day 7 of the SSF process. The probiotics strains exhibited high extracellular proteolytic activity (0.63-1.35 U/mg to 4.21-5.13 U/mg) from days 0 to 7. In addition, the treated composite flour soluble protein increased significantly (p ≤ 0.05) (0.58-0.60 mg/mL to 0.72-0.79 mg/mL) from days 0 to 7, crude protein content (12.00-12.18% to 13.04-14.39%) and protein digestibility (70.05-70.72% to 78.46-79.95%) from days 0 to 4 of SSF. The results of biotransformation of 50% (v/w) moisture content were mostly comparable to 60% (v/w) moisture content, implying 50% (v/w) moisture content was the most suitable moisture content for the effective biotransformation of gluten-free composite flour mediated by probiotics via SSF since flour quality is better at lower moisture content. As for the overall performance, L. plantarum RS5 was ranked the best strain, attributed to the general improvement in the physicochemical properties of composite flour.

Adding Modified Buckwheat Sprouts to an Atherogenic Diet - the Effect on Selected Nutritional Parameters in Rats

The germinated seeds of many plants are a natural source of substances that can be used to supplement food and increase its functionality. The seeds' metabolism may be modified during germination to produce specific health-promoting compounds. Fagopyrum esculentum Moench is a rich source of nutrients. Buckwheat seeds modified during germination may be helpful as an additive to new functional food products with anti-atherogenic properties. However, their effect and safety should be assessed in in vivo studies. The aim of the study was to evaluate the effect that adding modified buckwheat sprouts (Fagopyrum esculentum Moench) to an atherogenic (high-fat) diet has on the morphology and digestibility parameters of rats. Buckwheat seeds were modified by adding the probiotic strain of the yeast Saccharomyces cerevisiae var. boulardii. The study was carried out on 32 Wistar rats, and digestibility and blood counts were assessed during the experiment. There was no evidence of an adverse effect on the animals' weight gain and nutritional efficiency. However, the influence of diets with freeze-dried buckwheat sprouts on digestibility and morphological parameters was noticed. Fat digestibility registered a statistically significant decrease in the groups fed a high-fat diet with the addition of sprouts. The study shows a new direction in the use of buckwheat sprouts.

Nutrition in inflammatory bowel diseases; Is there a role?

Nutrition is of paramount importance not only for healthy individuals, but all the more for the ones with pathologies interlinked with the diet. In that light, diet, when used accordingly can act in a protective manner in inflammatory bowel diseases. The interplay of diet and IBD is not thoroughly defined, and guidelines are a work in progress. However, significant knowledge has been gained with regard to foods and nutrients that may exacerbate or alleviate the core symptoms. Patients with IBD restrict from their diet a plethora of foods often arbitrary, thus depriving themselves from valuable constituents. Careful navigation into the newfound field of genetic variants and personalization of diet should be employed with avoidance of the Westernized diet, processed foods and additives, and focus on a holistic approach with a balanced diet rich in bioactive compounds in order to improve the quality of life of these patients and address diet-related deficiencies.