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Amat T, Assifaoui A, Schmitt C, Saurel R. Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calcium. Crit Rev Food Sci Nutr 2023; 63:12036-12058. [PMID: 35852135 DOI: 10.1080/10408398.2022.2098247] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Nowadays, legumes are considered as a good source of plant-based proteins to replace animal ones. They are more favorable regarding environmental aspects and health benefits, therefore many people consider moving toward a greener diet. Interestingly, recent consumer trends are promoting pea and faba bean as alternatives to soybean. Both are rich in protein and a good source of essential nutrients and minerals (calcium). However, these advantages can be partially impaired due to their high phytic acid content. This natural polyphosphate is a major antinutrient in plant-based foods, as it can bind minerals (particularly calcium) and proteins, thereby reducing their digestibility and subsequent bioavailability. Indeed, complexes formed are insoluble and limiting the absorption of nutrients, thus lowering the nutritional value of pulses. To understand and overcome these issues, the present review will refine specific mechanisms involved in assemblies between these three essential compounds in legumes as soluble/insoluble binary or ternary complexes. Molecular interactions are influenced by the environmental medium including pH, ionic strength and molar concentrations modulating the stability of these complexes during protein extraction. Protein/phytic acid/calcium complexes stability is of high relevance for food processing affecting not only structure but also functional and nutritional properties of proteins in legume-based foods.
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Affiliation(s)
- Tiffany Amat
- Université de Bourgogne Franche-Comté (UBFC), L'Institut Agro Dijon, UMR PAM A 02.102, Dijon, France
| | - Ali Assifaoui
- Université de Bourgogne Franche-Comté (UBFC), L'Institut Agro Dijon, UMR PAM A 02.102, Dijon, France
| | - Christophe Schmitt
- Department of Chemistry, Nestlé Research, Nestlé Institute of Material Sciences, Lausanne 26, Switzerland
| | - Rémi Saurel
- Université de Bourgogne Franche-Comté (UBFC), L'Institut Agro Dijon, UMR PAM A 02.102, Dijon, France
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2
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Li B, Shen X, Shen H, Zhou Y, Yao X. Effect of optimized germination technology on polyphenol content and hypoglycemic activity of mung bean. Front Nutr 2023; 10:1138739. [PMID: 37077902 PMCID: PMC10106577 DOI: 10.3389/fnut.2023.1138739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 03/02/2023] [Indexed: 04/05/2023] Open
Abstract
The study aimed to investigate the effect of germination conditions on the content of polyphenol extract in mung bean and to further investigate the effect of polyphenol extract in germinated mung bean on diabetic mice. Through single factor experiment and response surface experiment, the effects of soaking temperature, soaking time, germination temperature, germination time and soaking liquid CaCl2 concentration on the polyphenol content of mung bean were analyzed. The optimal germination conditions of mung bean were determined as soaking temperature 25°C, soaking time 11 h, germination temperature 28°C, germination time 3 days and CaCl2 concentration 2 mM. Under these conditions, the content of polyphenol extract in germinated mung bean was 4.878 ± 0.30 mg/g, which was 3.07 times higher than that in ungerminated mung bean. The structure and content of purified polyphenols in germinated mung bean were determined by HPLC-MS/MS. Quinic acid, Quercetin, Rutin, Vitexin, Isovitexin and other substances were identified, and the content of polyphenols was 65.19%. In addition, through the in vivo and in vitro hypoglycemic activity experimental study of germinated mung bean polyphenols extract, the results showed that germinated mung bean polyphenols had an in vitro inhibitory effect on α-glucosidase, IC50 was 44.45 mg/ml. In vitro inhibitory activity was stronger after digestion. Polyphenol extract can significantly reduce blood sugar and improve insulin resistance in Type 2 diabetic mice (T2DM). According to the results, germination treatment is an effective way to increase the content of polyphenols in mung bean, and the polyphenols extract has hypoglycemic activity.
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Affiliation(s)
- Bo Li
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin, China
- Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin, China
| | - Xinting Shen
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin, China
- Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin, China
| | - Huifang Shen
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin, China
- Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin, China
| | - Ye Zhou
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin, China
- Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin, China
| | - Xinmiao Yao
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin, China
- Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin, China
- *Correspondence: Xinmiao Yao,
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3
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Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles. Food Chem 2023; 404:134577. [DOI: 10.1016/j.foodchem.2022.134577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 08/27/2022] [Accepted: 10/08/2022] [Indexed: 11/06/2022]
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4
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Processing techniques alter resistant starch content, sugar profile and relative bioavailability of iron in groundnut (Arachis hypogaea L.) kernels. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Avezum L, Rondet E, Mestres C, Achir N, Madode Y, Gibert O, Lefevre C, Hemery Y, Verdeil JL, Rajjou L. Improving the nutritional quality of pulses via germination. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2063329] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Luiza Avezum
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), Versailles, France
| | - Eric Rondet
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Christian Mestres
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Nawel Achir
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Yann Madode
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi (LSA/FSA/UAC), Cotonou, Benin
| | - Olivier Gibert
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Charlotte Lefevre
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Youna Hemery
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Jean-Luc Verdeil
- AGAP, Université de Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, France
| | - Loïc Rajjou
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), Versailles, France
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Sarkhel S, Roy A. Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Shubhajit Sarkhel
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
| | - Anupam Roy
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
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7
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Zhong J, Lu P, Wu H, Liu Z, Sharifi-Rad J, Setzer WN, Suleria HAR. Current Insights into Phytochemistry, Nutritional, and Pharmacological Properties of Prosopis Plants. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2022; 2022:2218029. [PMID: 35310031 PMCID: PMC8933101 DOI: 10.1155/2022/2218029] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Accepted: 01/21/2022] [Indexed: 12/21/2022]
Abstract
Prosopis is a regional cash crop that is widely grown in arid, semiarid, tropical, and subtropical areas. Compared with other legume plants, Prosopis is underutilized and has great potentialities. Prosopis not only is a good source of timber, construction, fencing material, and gum, but also can be applied for food, beverage, feed, and medicine. Prosopis contains numerous phytochemical constituents, including carbohydrates, proteins, fatty acids, minerals, and vitamins, while varieties of phenolic compounds have also been identified from different parts of Prosopis. Flavonoids (especially C-glycosyl flavonoids), tannins, catechin, 4'-O-methyl-gallocatechin, mesquitol, and quercetin O-glycosides are significant phenolic contents in Prosopis. Various extracts of Prosopis displayed a wide range of biological properties, such as antioxidant, antihyperglycemic, antibacterial, anthelmintic, antitumor, and anticancer. Additionally, Prosopis has the potential to be an ideal diet that contains abundant dietary fiber, minerals, galactomannans, and low-fat content. However, the bioactivity and pharmacological properties associated with Prosopis were influenced by the bioavailability of phytochemicals, various antinutritional compounds, and the interactions of protein and phenolic compounds. The bioavailability of Prosopis is mainly affected by phenolic contents, especially catechin. The antinutritional compounds negatively affect the nutritional qualities of Prosopis, which can be prevented by heating. The protein-phenolic compound interactions can help the human body to absorb quercetin from Prosopis. This literature review aimed to provide systematic information on the physical, biochemical, pharmacological, and nutritional properties and potential applications of Prosopis.
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Affiliation(s)
- Jianshu Zhong
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Peiyao Lu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Hanjing Wu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Ziyao Liu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | | | - William N. Setzer
- Department of Chemistry, University of Alabama, Huntsville, Huntsville, AL 35899, USA
- Aromatic Plant Research Center, 230 N 1200 E, Suite 100, Lehi, UT 84043, USA
| | - Hafiz A. R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
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Ogundele OM, Gbashi S, Oyeyinka SA, Kayitesi E, Adebo OA. Optimization of Infrared Heating Conditions for Precooked Cowpea Production Using Response Surface Methodology. Molecules 2021; 26:molecules26206137. [PMID: 34684718 PMCID: PMC8541054 DOI: 10.3390/molecules26206137] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/01/2021] [Accepted: 10/07/2021] [Indexed: 01/21/2023] Open
Abstract
The infrared heating of preconditioned cowpea improves its utilization and potential application in food systems. This study investigated the effect of optimizing preconditioning and infrared heating parameters of temperature and time on cooking characteristics of precooked cowpeas using response surface methodology (RSM). The moisture level (32–57%), infrared heating temperature (114–185 °C), and time of processing the seeds (2–18 min) were optimized using a randomized central composite design to achieve optimal characteristics for bulk density and water absorption. A second-order polynomial regression model was fitted to the obtained data, and the fitted model was used to compute the multi-response optimum processing conditions, which were the moisture of 45%, the heating temperature of 185 °C, and time of 5 min. Precooked cowpea seeds from optimized conditions had a 19% increase in pectin solubility. The total phenolic and total flavonoid contents were significantly reduced through complexation of the seeds’ phenolic compounds with other macromolecules but nonetheless exhibited antioxidant properties capable of scavenging free radicals. There was also a significant reduction in phytate and oxalates by 24% and 42%, respectively, which was due to the heat causing the inactivation of these antinutrients. The obtained optimized conditions are adequate in the production of precooked cowpea seeds with improved quality.
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Affiliation(s)
- Opeolu M. Ogundele
- Department of Biotechnology and Food Technology, Faculty of Science, Doornfontein Campus, University of Johannesburg, Johannesburg P.O. Box 17011, South Africa; (S.G.); (S.A.O.)
- Correspondence: (O.M.O.); (E.K.); (O.A.A.)
| | - Sefater Gbashi
- Department of Biotechnology and Food Technology, Faculty of Science, Doornfontein Campus, University of Johannesburg, Johannesburg P.O. Box 17011, South Africa; (S.G.); (S.A.O.)
| | - Samson A. Oyeyinka
- Department of Biotechnology and Food Technology, Faculty of Science, Doornfontein Campus, University of Johannesburg, Johannesburg P.O. Box 17011, South Africa; (S.G.); (S.A.O.)
| | - Eugenie Kayitesi
- Department of Consumer and Food Science, University of Pretoria, Private Bag X20, Pretoria 0028, South Africa
- Correspondence: (O.M.O.); (E.K.); (O.A.A.)
| | - Oluwafemi A. Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, Doornfontein Campus, University of Johannesburg, Johannesburg P.O. Box 17011, South Africa; (S.G.); (S.A.O.)
- Correspondence: (O.M.O.); (E.K.); (O.A.A.)
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9
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Zhang S, Feng Y, Fu T, Sheng Y, Diao J, Wang C. Effect of processing on the phenolics content and antioxidant properties of mung bean. Cereal Chem 2020. [DOI: 10.1002/cche.10375] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Shu Zhang
- College of Food Heilongjiang Bayi Agricultural University Daqing China
- Chinese National Engineering Research Center Daqing China
| | - Yu‐Chao Feng
- College of Food Heilongjiang Bayi Agricultural University Daqing China
| | - Tian‐Xin Fu
- College of Food Heilongjiang Bayi Agricultural University Daqing China
| | - Ya‐Nan Sheng
- College of Food Heilongjiang Bayi Agricultural University Daqing China
| | - Jing‐Jing Diao
- College of Food Heilongjiang Bayi Agricultural University Daqing China
- Chinese National Engineering Research Center Daqing China
| | - Chang‐Yuan Wang
- College of Food Heilongjiang Bayi Agricultural University Daqing China
- Chinese National Engineering Research Center Daqing China
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10
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Kumari S, Gray AR, Webster K, Bailey K, Reid M, Kelvin KAH, Tey SL, Chisholm A, Brown RC. Does 'activating' nuts affect nutrient bioavailability? Food Chem 2020; 319:126529. [PMID: 32199146 DOI: 10.1016/j.foodchem.2020.126529] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 02/27/2020] [Accepted: 02/28/2020] [Indexed: 12/24/2022]
Abstract
Claims in the lay literature suggest soaking nuts enhances mineral bioavailability. Research on legumes and grains indicate soaking reduces phytate levels, however, there is no evidence to support or refute these claims for nuts. We assessed the effects of different soaking regimes on phytate and mineral concentrations of whole and chopped almonds, hazelnuts, peanuts, and walnuts. The treatments were: 1. Raw; 2. soaked for 12 h in salt solution; 3. soaked for 4 h in salt solution; 4. soaked for 12 h in water. Phytate concentrations were analysed using high-performance liquid chromatography (HPLC) and minerals by inductively coupled plasma mass spectrometry (ICP-MS). Differences in phytate concentrations between treated and untreated nuts were small, ranging from -12% to +10%. Overall, soaking resulted in lower mineral concentrations, especially for chopped nuts, and did not improve phytate:mineral molar ratios. This research does not support claims that 'activating' nuts results in greater nutrient bioavailability.
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Affiliation(s)
- Shivani Kumari
- Department of Human Nutrition, University of Otago, PO Box 56, New Zealand.
| | - Andrew R Gray
- Centre for Biostatistics, Division of Health Sciences, University of Otago, PO Box 56, New Zealand.
| | - Kirsten Webster
- Department of Human Nutrition, University of Otago, PO Box 56, New Zealand.
| | - Karl Bailey
- Department of Human Nutrition, University of Otago, PO Box 56, New Zealand.
| | - Malcolm Reid
- Department of Chemistry, University of Otago, PO Box 56, New Zealand.
| | | | - Siew Ling Tey
- Department of Human Nutrition, University of Otago, PO Box 56, New Zealand.
| | - Alexandra Chisholm
- Department of Human Nutrition, University of Otago, PO Box 56, New Zealand.
| | - Rachel C Brown
- Department of Human Nutrition, University of Otago, PO Box 56, New Zealand.
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11
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Benincasa P, Falcinelli B, Lutts S, Stagnari F, Galieni A. Sprouted Grains: A Comprehensive Review. Nutrients 2019; 11:E421. [PMID: 30781547 PMCID: PMC6413227 DOI: 10.3390/nu11020421] [Citation(s) in RCA: 155] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/02/2019] [Accepted: 02/13/2019] [Indexed: 11/27/2022] Open
Abstract
In the last decade, there has been an increase in the use of sprouted grains in human diet and a parallel increase in the scientific literature dealing with their nutritional traits and phytochemical contents. This review examines the physiological and biochemical changes during the germination process, and the effects on final sprout composition in terms of macro- and micro-nutrients and bioactive compounds. The main factors affecting sprout composition are taken into consideration: genotype, environmental conditions experimented by the mother plant, germination conditions. In particular, the review deepens the recent knowledge on the possible elicitation factors useful for increasing the phytochemical contents. Microbiological risks and post-harvest technologies are also evaluated, and a brief summary is given of some important in vivo studies matching with the use of grain sprouts in the diet. All the species belonging to Poaceae (Gramineae) family as well as pseudocereals species are included.
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Affiliation(s)
- Paolo Benincasa
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Beatrice Falcinelli
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Stanley Lutts
- Groupe de Recherche en Physiologie végétale, Earth and Life Institute-Agronomy (ELI-A), Université catholique de Louvain, 5 (Bte 7.07.13) Place Croix du Sud, 1348 Louvain-la-Neuve, Belgium.
| | - Fabio Stagnari
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via Carlo Lerici 1, 64023 Teramo, Italy.
| | - Angelica Galieni
- Council for Agricultural Research and Economics, Research Centre for Vegetable and Ornamental Crops, Via Salaria 1, 63030 Monsampolo del Tronto, Italy.
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Lee LY, Mitchell AE. Determination of d-myo-inositol phosphates in 'activated' raw almonds using anion-exchange chromatography coupled with tandem mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:117-123. [PMID: 29808577 DOI: 10.1002/jsfa.9151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 05/17/2018] [Accepted: 05/21/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Activated almonds are raw almonds that have been soaked in water for 12-24 h at room temperature, sometimes followed by a 24 h drying period at low temperature (50 ± 5 °C). This treatment is thought to enhance the nutrient bioavailability of almonds by degrading nutrient inhibitors, such as phytic acid or d-myo-inositol hexaphosphate (InsP6 ), through the release of phytase or passive diffusion of InsP6 into the soaking water. Over a wide pH range, InsP6 is a negatively charged compound that limits the absorption of essential nutrients by forming insoluble complexes with minerals such as iron and zinc. It is hypothesized that hydrating the seed during soaking triggers InsP6 degradation into lower myo-inositol phosphates with less binding capacity. RESULTS Anion-exchange chromatography coupled with tandem mass spectrometry was used to quantify myo-inositol mono-, di-, tris-, tetra-, penta-, and hexaphosphates (InsP1-6 ) in raw pasteurized activated almonds. At least 24 h of soaking at ambient temperature was required to reduce InsP6 content from 14.71 to 14.01 µmol g-1 . CONCLUSIONS The reduction in InsP6 is statistically significant (P < 0.05) after 24 h of activation, but only represents a 4.75% decrease from the unsoaked almonds. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lianna Y Lee
- Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Alyson E Mitchell
- Department of Food Science and Technology, University of California, Davis, CA, USA
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Singh A, Sharma S. Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review. Crit Rev Food Sci Nutr 2018; 57:3051-3071. [PMID: 26466514 DOI: 10.1080/10408398.2015.1085828] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Whole grains provide energy, nutrients, fibers, and bioactive compounds that may synergistically contribute to their protective effects. A wide range of these compounds is affected by germination. While some compounds, such as β-glucans are degraded, others, like antioxidants and total phenolics are increased by means of biological activation of grains. The water and oil absorption capacity as well as emulsion and foaming capacity of biologically activated grains are also improved. Application of biological activation of grains is of emerging interest, which may significantly enhance the nutritional, functional, and bioactive content of grains, as well as improve palatability of grain foods in a natural way. Therefore, biological activation of cereals can be a way to produce food grains enriched with health-promoting compounds and enhanced functional attributes.
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Affiliation(s)
- Arashdeep Singh
- a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Savita Sharma
- a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , Punjab , India
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Affiliation(s)
- Carol Ann Patterson
- The Pathfinders Research and Management Ltd., 1124 Colony Street, Saskatoon, SK S7N 0S5, Canada
| | - Julianne Curran
- Pulse Canada, 1212-220 Portage Ave, Winnipeg, MB R3C 0A5, Canada
| | - Tanya Der
- Pulse Canada, 1212-220 Portage Ave, Winnipeg, MB R3C 0A5, Canada
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15
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Ti H, Zhang R, Zhang M, Li Q, Wei Z, Zhang Y, Tang X, Deng Y, Liu L, Ma Y. Dynamic changes in the free and bound phenolic compounds and antioxidant activity of brown rice at different germination stages. Food Chem 2014; 161:337-44. [PMID: 24837960 DOI: 10.1016/j.foodchem.2014.04.024] [Citation(s) in RCA: 120] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2014] [Revised: 04/02/2014] [Accepted: 04/04/2014] [Indexed: 11/25/2022]
Abstract
Germinated brown rice is a good source of the phenolics associated with antioxidant effects. Germination significantly increased by 63.2% and 23.6% the total phenolic and flavonoid contents, respectively. The percentage contribution of bound phenolics to total was 42.3% before and decreased slightly to 37.6% after germination. The percentage contribution of bound flavonoids to total, 51.1%, was the same before and after germination. The change in the amounts of free and bound forms indicated that transformations could occur during the germination process. Six individual phenolics were detected by HPLC. The levels of ferulic, coumaric, syringic, and caffeic acid significantly increased. The ratio of bound ferric reducing antioxidant power to total was basically constant, while germination increased the ratio of bound oxygen radical absorbance capacity to total. This indicated that the increase of bound phenolics exerts beneficial health effects throughout the digestive tract after absorption and may reduce mutations.
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Affiliation(s)
- Huihui Ti
- Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China
| | - Ruifen Zhang
- Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China
| | - Mingwei Zhang
- Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China.
| | - Qing Li
- Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China
| | - Zhencheng Wei
- Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China
| | - Yan Zhang
- Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China
| | - Xiaojun Tang
- Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China
| | - Yuanyuan Deng
- Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China
| | - Lei Liu
- Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China
| | - Yongxuan Ma
- Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China
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16
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Hachibamba T, Dykes L, Awika J, Minnaar A, Duodu KG. Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12260] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Twambo Hachibamba
- Department of Food Science; Institute for Food, Nutrition and Well-being; University of Pretoria; Private Bag X20 Hatfield 0028 South Africa
- Department of Soil and Crop Sciences; Cereal Quality Laboratory; Texas A&M University; College Station TX 77843-2474 USA
- Department of Food Science and Technology; University of Zambia; PO Box 32379 Lusaka Zambia
| | - Linda Dykes
- Department of Soil and Crop Sciences; Cereal Quality Laboratory; Texas A&M University; College Station TX 77843-2474 USA
| | - Joseph Awika
- Department of Soil and Crop Sciences; Cereal Quality Laboratory; Texas A&M University; College Station TX 77843-2474 USA
| | - Amanda Minnaar
- Department of Food Science; Institute for Food, Nutrition and Well-being; University of Pretoria; Private Bag X20 Hatfield 0028 South Africa
| | - Kwaku G. Duodu
- Department of Food Science; Institute for Food, Nutrition and Well-being; University of Pretoria; Private Bag X20 Hatfield 0028 South Africa
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Verma AK, Kumar S, Das M, Dwivedi PD. Impact of thermal processing on legume allergens. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2012; 67:430-441. [PMID: 23224442 DOI: 10.1007/s11130-012-0328-7] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Food induced allergic manifestations are reported from several parts of the world. Food proteins exert their allergenic potential by absorption through the gastrointestinal tract and can even induce life threatening anaphylaxis reactions. Among all food allergens, legume allergens play an important role in induction of allergy because legumes are a major source of protein for vegetarians. Most of the legumes are cooked either by boiling, roasting or frying before consumption, which can be considered a form of thermal treatment. Thermal processing may also include autoclaving, microwave heating, blanching, pasteurization, canning, or steaming. Thermal processing of legumes may reduce, eliminate or enhance the allergenic potential of a respective legume. In most of the cases, minimization of allergenic potential on thermal treatment has generally been reported. Thus, thermal processing can be considered an important tool by indirectly prevent allergenicity in susceptible individuals, thereby reducing treatment costs and reducing industry/office/school absence in case of working population/school going children. The present review attempts to explore various possibilities of reducing or eliminating allergenicity of leguminous food using different methods of thermal processing. Further, this review summarizes different methods of food processing, major legumes and their predominant allergenic proteins, thermal treatment and its relation with antigenicity, effect of thermal processing on legume allergens; also suggests a path that may be taken for future research to reduce the allergenicity using conventional/nonconventional methods.
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Affiliation(s)
- Alok Kumar Verma
- Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research, P.O. Box No. 80, Mahatma Gandhi Marg, Lucknow 226001, U.P., India
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18
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Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production. Journal of Food Science and Technology 2012; 51:1384-9. [PMID: 24966434 DOI: 10.1007/s13197-012-0640-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/25/2011] [Accepted: 02/03/2012] [Indexed: 10/14/2022]
Abstract
In this research, bitter and sweet Lupin (Lupinus albus L.) seeds were used in bulgur production. The proximate chemical compositions and the contents of phytic acid, mineral, amino acid and fatty acid of raw material and processed lupin seeds as bulgur were determined. The sensory properties of bulgur samples were also researched. Bulgur process decreased ash, fat and phytic acid content of lupin seeds while significant increase (p < 0.05) was observed in protein content of bulgur compared with lupin seeds. Phytic acid losses in bitter and sweet lupin bulgurs were found as 18.8% and 21.3%, respectively. Generally sweet lupin seeds/bulgurs showed rich essential amino acids composition than that of bitter seeds/bulgurs. Linoleic and linolenic acid content of the lupin was negatively affected by bulgur process. Bitter lupin bulgur received lower scores in terms of taste, odor and overall acceptability than sweet lupin bulgur in sensory evaluation. Sweet lupin bulgur can be used as new legume-based product with high nutritional and sensorial properties.
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Michaelsen KF, Hoppe C, Roos N, Kaestel P, Stougaard M, Lauritzen L, Mølgaard C, Girma T, Friis H. Choice of foods and ingredients for moderately malnourished children 6 months to 5 years of age. Food Nutr Bull 2010; 30:S343-404. [PMID: 19998864 DOI: 10.1177/15648265090303s303] [Citation(s) in RCA: 150] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
There is consensus on how to treat severe malnutrition, but there is no agreement on the most cost-effective way to treat infants and young children with moderate malnutrition who consume cereal-dominated diets. The aim of this review is to give an overview of the nutritional qualities of relevant foods and ingredients in relation to the nutritional needs of children with moderate malnutrition and to identify research needs. The following general aspects are covered: energy density, macronutrient content and quality, minerals and vitamins, bioactive substances, antinutritional factors, and food processing. The nutritional values of the main food groups--cereals, legumes, pulses, roots, vegetables, fruits, and animal foods--are discussed. The special beneficial qualities of animal-source foods, which contain high levels of minerals important for growth, high-quality protein, and no antinutrients or fibers, are emphasized. In cereal-dominated diets, the plant foods should be processed to reduce the contents of antinutrients and fibers. Provision of a high fat content to increase energy density is emphasized; however, the content of micronutrients should also be increased to maintain nutrient density. The source of fat should be selected to supply optimal amounts of polyunsaturated fatty acids (PUFAs), especially n-3 fatty acids. Among multiple research needs, the following are highlighted: to identify the minimum quantity of animal foods needed to support acceptable child growth and development, to examine the nutritional gains of reducing contents of antinutrients and fibers in cereal- and legume-based diets, and to examine the role of fat quality, especially PUFA content and ratios, in children with moderate malnutrition.
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Affiliation(s)
- Kim F Michaelsen
- Department of Human Nutrition, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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21
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DEMİ B, BİLGİÇ N, ELGÜN A, DEMİ MK. Effects of Chickpea Flours and Whole Egg on Selected Properties of Eriste, Turkish Noodle. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.16.557] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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22
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Marinangeli CPF, Kassis AN, Jones PJH. Glycemic responses and sensory characteristics of whole yellow pea flour added to novel functional foods. J Food Sci 2009; 74:S385-9. [PMID: 20492127 DOI: 10.1111/j.1750-3841.2009.01347.x] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
A fundamental understanding regarding postprandial glycemic responses to foods containing whole yellow-pea flour (WYPF) remains unknown. This, alongside concerns that WYPF possesses unfavorable sensory characteristics has limited the incorporation of WYPF into new functional food products as a healthy novel ingredient. The objective of this study was to evaluate how WYPF modulates postprandial glycemic responses as well as sensory characteristics in novel foods. In a single-blind crossover trial, the present study assessed postprandial glycemic responses of banana bread, biscotti, and spaghetti containing either WYPF or whole wheat flour (WWF). Boiled yellow peas (BYP) and white bread (WB) were used as positive and negative controls, respectively. On day 1, subjects evaluated appearance, taste, texture, smell as well as overall acceptance of each WYPF and WWF food on a 5-point hedonic scale. WYPF banana bread (97.9 +/- 17.8 mmol x min/L) and biscotti (83 +/- 13 mmol x min/L), as well as BYP (112.3 +/- 19.9 mmol x min/L), reduced (P < 0.05) glycemic responses compared to WB (218.1 +/- 29.5 mmol x min/L). The glycemic response of WYPF pasta (160.7 +/- 19.4 mmol x min/L) was comparable to WB. WYPF biscotti produced a lower (P = 0.019) postprandial glycemic response compared to WWF biscotti (117.2 +/- 13.1 mmol x min/L). Hedonic responses between corresponding foods were similar except for the WYPF pasta (2.9 +/- 0.9) which possessed a lower sensory score (P = 0.02) for smell compared to WWF pasta (3.6 +/- 1). WYPF can be used to produce low-glycemic functional foods possessing sensory attributes that are comparable to identical food products containing WWF.
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Affiliation(s)
- Christopher P F Marinangeli
- Richardson Centre for Functional Foods and Nutraceuticals, Univ. of Manitoba, 196 Innovation Drive, Winnipeg MB, R3T 2N2, Canada
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BILGIÇLI NERMIN. EFFECTS OF COOKING AND DRYING PROCESSES ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF LEGUME BASED BULGUR. J FOOD PROCESS PRES 2009. [DOI: 10.1111/j.1745-4549.2008.00273.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Schlemmer U, Frølich W, Prieto RM, Grases F. Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis. Mol Nutr Food Res 2009; 53 Suppl 2:S330-75. [DOI: 10.1002/mnfr.200900099] [Citation(s) in RCA: 521] [Impact Index Per Article: 34.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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MASUD TARIQ, MAHMOOD TALAT, LATIF ASIA, SAMMI SHEHLA, HAMEED TABASSUM. INFLUENCE OF PROCESSING AND COOKING METHODOLOGIES FOR REDUCTION OF PHYTIC ACID CONTENT IN WHEAT (TRITICUM AESTIVUM) VARIETIES. J FOOD PROCESS PRES 2007. [DOI: 10.1111/j.1745-4549.2007.00147.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Nithya K, . BR, . VK. Effect of Processing Methods on Nutritional and Anti-Nutritional Qualities of Hybrid (COHCU-8) and Traditional (CO7) Pearl Millet Varieties of India. ACTA ACUST UNITED AC 2007. [DOI: 10.3923/jbs.2007.643.647] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Hurrell RF, Reddy MB, Burri J, Cook JD. Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods. Br J Nutr 2007. [DOI: 10.1079/bjn2002594] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of the present study was to compare Fe absorption from industrially-manufactured and home-cooked cereal foods. Fe absorption was measured using the radiolabelled Fe extrinsic tag technique in thirty-nine adult human subjects from cereal porridges manufactured by extrusion cooking or roller-drying, and from the same cereal flours after home cooking to produce pancakes, chappattis or bread. One series of cereal porridges was amylase-treated in addition before roller-drying. Fe absorption was relatively low from all products, ranging from 1·8–5·5% for rice, 2·5–3·5% for maize, 4·9–13·6 % for low-extraction wheat, and <1% for high-extraction wheat foods. The phytic acid content remained high after drying of the cereal porridges being about 1·20, 1·70, 3·20, 3·30 mg/g in low-extraction wheat, rice, high-extraction wheat and maize products respectively, and could explain the low Fe absorption. There were little or no differences in Fe absorption between the extruded and roller-dried cereals, although amylase pre-treatment increased Fe absorption from the roller-dried rice cereal 3-fold. This was not due to phytate degradation but possibly because of the more liquid nature of the cereal meal as fed. There were similarly few or no differences in Fe absorption between the industrially-processed cereals and home-cooked cereals made into pancakes or chappattis. Bread-making, however, degraded phytic acid to zero in the low-extraction wheat flour and Fe absorption increased to 13·6%, the greatest from all cereal foods tested. It is concluded that Fe absorption from extruded, roller-dried or home-cooked cereal foods is similarly low and that only those cooking procedures such as bread-making, which extensively degrades phytic acid, or amylase pre-treatment, which substantially liquifies cereal porridges, improve Fe absorption.
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28
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Vijayakumari K, Pugalenthi M, Vadivel V. Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.07.071] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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ElMaki HB, AbdelRahaman SM, Idris WH, Hassan AB, Babiker EE, El Tinay AH. Content of antinutritional factors and HCl-extractability of minerals from white bean (Phaseolus vulgaris) cultivars: Influence of soaking and/or cooking. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.060] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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Nutritional and antinutritional composition, in vitro amino acid availability, starch digestibility and predicted glycemic index of differentially processed mucuna beans (Mucuna pruriens var. utilis): an under-utilised legume. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.02.044] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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31
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Duhan A, Khetarpaul N, Bishnoi S. HCl-extractability of zinc and copper as affected by soaking, dehulling, cooking and germination of high yielding pigeon pea cultivars. J Food Compost Anal 2004. [DOI: 10.1016/j.jfca.2003.09.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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32
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Duhan A, Khetarpaul N, Bishnoi S. Content of phytic acid and HCl-extractability of calcium, phosphorus and iron as affected by various domestic processing and cooking methods. Food Chem 2002. [DOI: 10.1016/s0308-8146(01)00144-3] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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33
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Effect of Microwave Cooking on the Starch and Protein Digestibility of Some Newly Released Moth Bean (Phaseolus aconitifolius Jacq.) Cultivars. J Food Compost Anal 2001. [DOI: 10.1006/jfca.2001.1013] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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34
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Siddhuraju P, Becker K. Effect of various domestic processing methods on antinutrients and in vitro protein and starch digestibility of two indigenous varieties of Indian tribal pulse, Mucuna pruriens Var. utilis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:3058-3067. [PMID: 11410009 DOI: 10.1021/jf001453q] [Citation(s) in RCA: 59] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The effect of various domestic processing methods on antinutrients and starch fractions and in vitro protein and starch digestibilities of white and black varieties of Mucuna pruriens var. utilis was studied. Cooking or autoclaving of both raw seeds and presoaked seeds in different solutions (water, tamarind extract, sodium bicarbonate, and citric acid) significantly (p < 0.05) reduced the content of total phenolics, phytic acid, trypsin inhibitor and chymotrypsin inhibitor activities, and L-dopa compared to soaking or dry heating techniques. The germination processes (24 and 48 h) were also effective in the reduction of various antinutrients, although this reduction appeared to be more pronounced in a prolonged period of germination (72 h). Water soaking followed by dehusking was found to be ineffective in the reduction of trypsin and chymotrypsin inhibitor activities in both varieties. All of the treatments were effective in significantly (p < 0.05) reducing the resistant starch content in the presently investigated samples. Cooking as well as autoclaving brought about a more significant (p < 0.05) improvement in the digestibility of protein and starch compared to germination and dry heat treatment. Moreover, among the different processing techniques, soaking in sodium bicarbonate solution followed by cooking (29.6-34.8%) or autoclaving (33.0-37.2%) seemed to be the best method for improving starch digestibility.
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Affiliation(s)
- P Siddhuraju
- Department of Animal Nutrition and Aquaculture, Institute for Animal Production in the Tropics and Subtropics, University of Hohenheim (480), D-70593 Stuttgart, Germany
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Duhan A, Khetarpaul N, Bishnoi S. Effects of domestic processing and cooking onin vitroprotein digestibility of pigeon pea. Ecol Food Nutr 2000. [DOI: 10.1080/03670244.2000.9991607] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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36
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Duhan A, Khetarpaul N, Bishnoi S. Effect of various domestic processing and cooking methods on phytic acid and HCl-extractability of calcium, phosphorus and iron of pigeon pea. Nutr Health 1999; 13:161-9. [PMID: 10561865 DOI: 10.1177/026010609901300304] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Manak, the high yielding cultivator of pigeon pea (Cajanus cajan) released by (International Crop Research Institute for Semi-Arid Tropics) ICRISAT, India was subjected to various domestic processing and cooking methods viz., soaking (6, 12 and 18 h, 30 degrees C), soaking and dehulling, ordinary cooking, pressure cooking and germination (24, 36 and 48 h, 30 degrees C). The unprocessed seeds of this variety contained considerable amounts of phytic acid i.e. 917 mg per 100 g. This antinutrient was reduced significantly (P < 0.05) to varying extents (4-37%) in the processed samples. Except soaking and dehulling, the remaining processing and cooking methods did not lower the contents of total calcium, phosphorus and iron. That HCl-extractability of these dietary essential minerals, an index of their bioavailability, enhanced significantly when the pigeon pea seeds were processed and cooked, may be due to reduction in phytate content, which is known to chelate the minerals. A significant and negative correlation between the phytic acid and HCl-extractability of minerals further strengthens our findings.
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Affiliation(s)
- A Duhan
- Haryana Agricultural University, Hisar, India
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37
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Duhan A, Khetarpaul N, Bishnoi S. Improvement in starch digestibility (in vitro) of various Pigeonpea cultivars through processing and cooking. Ecol Food Nutr 1998. [DOI: 10.1080/03670244.1998.9991565] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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38
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Vijayakumari K, Siddhuraju P, Pugalenthi M, Janardhanan K. Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of Vigna aconitifolia and Vigna sinensis. Food Chem 1998. [DOI: 10.1016/s0308-8146(97)00207-0] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Vijayakumari K, Siddhuraju P, Janardhanan K. Effect of domestic processing on the levels of certain antinutrients in Prosopis chilensis (Molina) Stunz. seeds. Food Chem 1997. [DOI: 10.1016/s0308-8146(96)00249-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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41
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Binita R, Khetarpaul N. Probiotic fermentation: effect on antinutrients and digestibility of starch and protein of indigenously developed food mixture. Nutr Health 1997; 11:139-47. [PMID: 9131698 DOI: 10.1177/026010609701100301] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
An indigenously developed food mixture which contained huskless barley flour, green gram dhal flour, skimmed milk powder and tomato pulp ("BGMT" mixture) was autoclaved, cooled and fermented with L. acidophilus at 37 degrees C for 24 h at a dosage of 100,000 cells/ml. This process markedly reduced the phytic acid and polyphenol content and significantly improved the in vitro digestibility of starch and protein. Starch digestibility almost doubled in the fermented mixture. A significant negative relationship was obtained between the contents of antinutrients and digestibility.
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Affiliation(s)
- R Binita
- Department of Foods & Nutrition, Haryana Agricultural University, Hisar, India
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42
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Zulet MA, Martinez JA. Corrective role of chickpea intake on a dietary-induced model of hypercholesterolemia. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 1995; 48:269-277. [PMID: 8833433 DOI: 10.1007/bf01088448] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
A feeding trial was conducted in order to evaluate the potential effect on the lipid profile in a experimentally induced situation of hypercholesterolemia of a previously uninvestigated legume (Cicer aretinum L.) widely included in Mediterranean and Latinamerican human diets. Rats fed on a hypercholesterolemic diet containing saturated fat, cholesterol and cholic acid (H) had 123 percent higher serum cholesterol and 62 percent greater triacylglycerols levels than the animals receiving casein (C) protein. The LDL and VLDL cholesterol levels were 1330 percent and 35 percent higher, respectively, and HDL cholesterol 34 percent lower in the group of animals given the H diet as compared to controls. Further feeding of the hypercholesterolemic rats with animal protein (HC) resulted in a significant decrease of triacylglycerols (-70 percent), which reflected the decrease in the VLDL fraction. These effects on the lipid metabolism were more marked when the legume Cicer aretinum L. was present in the diet (HL). Significantly decreased concentrations of total cholesterol (-54 percent) and triacylglycerols (-70 percent) as well as the levels of LDL (-54 percent) and VLDL (-70 percent) were seen in rats fed chickpeas. In conclusion, a differential hypocholesterolemic effect between dietary casein and chickpea intake in a model of hypercholesterolemia induced by the diet was found, with beneficial effects on the lipid metabolism when legume was included in the diet as compared to casein. This suggests, for apparently the first time, that chickpea consumption may have a corrective effect in some alterations of the lipid profile.
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Affiliation(s)
- M A Zulet
- Department of Physiology and Nutrition, University of Navarra, Pamplona, Spain
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Bishnoi S, Khetarpaul N. Effect of various domestic processing and cooking methods on the HCl-extractability of minerals from pea seeds. ACTA ACUST UNITED AC 1995. [DOI: 10.1002/food.19950390517] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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