Quantification of phytochemicals, and compounds' identification in functional tea from Ficus capensis and Justicia secunda

This work evaluated the development of beverage from Ficus capensis and Justicia secunda leaves composite using response surface methodology three-level factorial design gas chromatography-mass spectrophotometry. Fresh leaves of F. capensis and J. secunda were processed into tea. The results indicated the optimal extracts blends of 48% of F. capensis and 52% of J. secunda. The iron content was 489.11 mg/g; flavonoid content, 83.64 mg QE/100 g; vitamin C content, 1003.14 mg/100 g; and pyridoxine content, 357.31 mg/100 g. Alkaloid profile showed tetrahydrorhombiofoline (35%), columbamine (20.10%), laudanosine (11.50%), salsoline (8.22%), methylcobalamin (7.98%), quinine (5.89%), and quinidine (3.21%). Other phytocompounds with bioactive characteristics include 11-octadecenoic acid, methyl ester (32.43 g/100 g); hexadecanoic acid, methyl ester (16.69 g/100 g); 9,12-octadecadienoic acid (Z,Z)-, methyl ester (12.81 g/100 g); (E)-9-octadecenoic acid, ethyl ester (9.71 g/100 g); hexadecanoic acid, ethyl ester (5.86 g/100 g); methyl stearate (4.62); linoleic acid, ethyl ester (4.62 g/100 g), octadecanoic acid, ethyl ester (1.84 g/100 g); and octasiloxane, 1,1,3,3,5,5,7,7,9,9,11,11,13,13,15,15-hexadecamethyl (0.19 g/100 g) with good sensory attributes. The optimized tea from F. capensis and J. secunda is rich in health-supporting substances and could be employed in promoting healthy living.

Symbiotic and adverse interplay of hypogeal germination periods on brown rice (Oryza sativa): nutrient and non-nutrient characteristics

This study investigated the symbiotic and adverse consequence of hypogeal germination periods on nutrients and non-nutrient characteristics of brown rice (Oryza sativa). Brown rice paddy was subjected to hypogeal germination for 0–72 h using one-factor design-response surface methodology (OFD-RSM) and evaluated for nutrients and non-nutrient characteristics. The results showed that hypogeal germination caused a significant (p < 0.05) change in the proximate composition: protein (9.42–12.36%), fat (0.88–1.38%), ash (1.87–2.50%); anti-nutrients: saponin (2.03–2.22%), oxalate (2.44–3.45 mg/100 g), phytate (6.99–8.81 mg/100 g); functional properties: water absorption capacity, WAC (121.23–147.78%), oil absorption capacity, OAC (121.39–147.26%); antioxidants properties: 2, 2-diphenyl-1-picrylhydrazyl, DPPH (35.30–43.60%), ferric reducing antioxidant power, FRAP (0.054–0.119 mMolFe2+), metal chelating activity, MCA (44.28–52.99%), total phenolic content, TPC (0.623–0.798 mg gallic acid equipvalent per gram (mgGAE/g)), total flavonoid content, TFC (43.47–50.63 mg rutin equivalent per gram (mgRUTIN/g)); and mineral content: calcium (36.0–41.76 mg/100 g), phosphorus (82.53–94.32 mg/100 g), and magnesium (162.70–168.36 mg/100 g). Germination had significant symbiotic effects (linear and quadratic) on the proximate, DPPH, FRAP, MCA, TPC, WAC, OAC, and anti-nutrients. Whereas, adverse effects (linear and quadratic) of germination were noted in total flavonoids and anti-nutrients. Optimum hypogeal germination period of 72.18 h was established and corresponding protein (12.37 g/100 g), fat (1.37 g/100 g), fibre (2.15 g/100 g), moisture (10.07 g/100 g), DPPH (43.66%), FRAP (0.105mMolFe2+), TPC (0.08mgGAE/g), TFC (50.25MgRUTIN/g), WAC (147.99%), OAC (147.29%), Calcium (41.77 mg/100 g), iron (0.207 mg/100 g), zinc (5.89 mg/100 g), phosphorus (94.77 mg/100 g). Phenolic compounds profile of the optimized germinated brown rice showed the presence of gallic acid (2.84 mg/100 g), 4-hydroxy benzoic acid (3.41 mg/100 g), caffeic acid (4.63 mg/100 g), vanillic acid (6.19 mg/100 g), catechin (3.88 mg/100 g), chlorogenic acid (1.93 mg/100 g), ferulic acid (4.16 mg/100 g), and quercetin (1.27 mg/100 g) whereas, the non-germinated rice showed gallic acid (2.05 mg/100 g), 4-hydroxy benzoic acid (2.53 mg/100 g), caffeic acid (4.11 mg/100 g), vanillic acid (6.08 mg/100 g), catechin (3.35 mg/100 g), chlorogenic acid (1.89 mg/100 g), ferulic acid (4.23 mg/100 g), and quercetin (1.29 mg/100 g). Hypogeal germinated brown rice could find application as a functional ingredient in food formulation.

Bioactive and nutritional characterization of modeled and optimized consumer-ready flakes from pseudocereal (Amaranthus viridis), high-protein soymeal and modified corn starch

Flake is consumed in many parts of the world. Flakes are majorly prepared from cereals. However, most flakes are deficient in protein and some other healthful substances. High-protein soymeal is rich in protein, mineral, amino acids, antioxidants, and other healthful substances. Formulating flakes with high-protein soymeal would improve the health status of consumers. This work investigated consumer-ready flake from amaranth, high-protein soymeal, and modified corn starch produced under the optimized condition and characterized with the aim to develop models that would give a healthful consumer-ready flake. Amaranthus viridis, corn, and soybean grains were sorted, wet-cleaned, and dried. Soybean grains were processed into high-protein soymeal, starch was extracted from corn grains while A. viridis grains were processed into flour. Formulated flour mixtures were developed into flakes using three-level factorial categoric factor design of response surface methodology. The flakes were analyzed using standard procedures. Optimal flour mixtures of high-protein soymeal (34.78 g/100 g), amaranth (56.52 g/100 g), and modified corn starch (8.70 g/100 g) were established. Results showed the optimized flakes contained per 100 g: 29.05 g protein, 6.00 g fat, 4.10 g fibre, 3.84 g ash, 8.96 g moisture, 249.74 mg calcium, 272.35 mg magnesium, 12.08 mg iron, 618.42 mg phosphorus, 6.41 mg niacin, 4.85 mg pyridoxine, 0.21 g tannin, 1.85 mg phytate, 2.96 mg alkaloids, 908.24GAE total phenolics and 12.75mgRE flavonoids with good quality characteristics in amino acids. The study illustrated the feasibility of formulating quality consumer-ready flakes from amaranth, high-protein soymeal, and modified corn starch. The production process is scalable and could be employed for both domestic and industrial purposes.

Graphical abstract

Mineral compositions of infant complementary foods in relation to dietary daily intake and synergistic/antagonistic interrelationships

This study investigated the levels of selected essential elements in a brand of industrially prepared complementary foods in the UK for infants aged 4+, 7+, and 10+ months in order to ascertain their nutritional standards relative to the mineral reference daily intakes and interrelationships. Estimated daily intake of minerals was calculated from elemental contribution from the complementary foods and breast milk. The results showed remarkable significant differences (p < .05) in the concentration levels of the elements in the complementary foods. There were no significant differences (p > .05) between the estimated daily intakes compared to the standard values stipulated by the regulatory bodies. Although, the results showed that specific interrelationships were generally justified by the elemental contents, there were few differences with respect to the overall elemental profile. The results of the study support the recommendation of the use of semi-pureed meals by infants as complementary foods. However, the results of mineral interrelationships implicated imbalances and thus recommend fortification of the infants' complementary foods with iron, calcium, and zinc.

Acetylation of Amaranthus viridis starch: Modeling and process parameters optimization

The optimum reaction conditions for the derivation of acetylated (esterified) starch using response surface methodology (RSM) and artificial neural network (ANN) were studied. All the independent variables (starch solids, acetic anhydride concentration, and reaction time) were of significant (p < .05) importance in achieving esterified starch of Amaranthus viridis. Optimum conditions of 152.46 g of starch, 11 ml of acetic anhydride and time of 2.92 min with corresponding acetyl content and degree of substitution (DS) of 1.74% and 0.06, respectively, were established for ANN. The RSM gave optimum conditions of 149.57 g (starch), 10.38 ml (acetic anhydride) and 3 min (time) with corresponding acetyl content and DS of 1.61% and 0.06, respectively. The order of priority of the process variables was established as acetic anhydride (42.59%), starch solids (33.90%), and reaction time (23.51%). The results provided useful information on development of economic and efficient acetylation process for modification of A. viridis starch.