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Kumari M, Padhi SR, Chourey SK, Kondal V, Thakare SS, Negi A, Gupta V, Arya M, Yasin JK, Singh R, Bharadwaj C, Kumar A, Bhatt KC, Bhardwaj R, Rana JC, Joshi T, Riar A. Unveiling Diversity for Quality Traits in the Indian Landraces of Horsegram [ Macrotyloma uniflorum (Lam.) Verdc.]. PLANTS (BASEL, SWITZERLAND) 2023; 12:3803. [PMID: 38005699 PMCID: PMC10675608 DOI: 10.3390/plants12223803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/30/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023]
Abstract
Horsegram (Macrotyloma uniflorum [Lam.] Verdc.) is an underutilized pulse crop primarily cultivated in South Asian countries like India, Nepal, and Sri Lanka. It offers various nutraceutical properties and demonstrates remarkable resilience to both biotic and abiotic stresses. As a result, it has emerged as a promising crop for ensuring future food and nutritional security. The purpose of this study was to assess the nutritional profile of 139 horsegram germplasm lines obtained from 16 Indian states that were conserved at the National Gene Bank of India. Standard analytical methods, including those provided by the Association of Official Analytical Chemists (AOAC), were used for this investigation. The study revealed substantial variability in essential nutrients, such as protein (ranging from 21.8 to 26.7 g/100 g), starch (ranging from 26.2 to 33.0 g/100 g), total soluble sugars (TSSs) (ranging from 0.86 to 12.1 g/100 g), phenolics (ranging from 3.38 to 11.3 mg gallic acid equivalents (GAEs)/g), and phytic acid content (ranging from 1.07 to 21.2 mg/g). Noteworthy correlations were observed, including a strong positive correlation between sugars and phenols (r = 0.70) and a moderate negative correlation between protein and starch (r = -0.61) among the studied germplasm lines. Principal component analysis (PCA) highlighted that the first three principal components contributed to 88.32% of the total variability, with TSSs, phytates, and phenols emerging as the most significant contributors. The cluster analysis grouped the accessions into five clusters, with cluster III containing the accessions with the most desirable traits. The differential distribution of the accessions from north India into clusters I and III suggested a potential geographical influence on the adaptation and selection of genes. This study identified a panel of promising accessions exhibiting multiple desirable traits. These specific accessions could significantly aid quality breeding programs or be directly released as cultivars if they perform well agronomically.
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Affiliation(s)
- Manju Kumari
- The Graduate School, ICAR—Indian Agricultural Research Institute, PUSA, New Delhi 110012, India; (M.K.); (S.R.P.)
- ICAR—National Bureau of Plant Genetic Resource, PUSA, New Delhi 110012, India; (S.K.C.); (V.K.); (V.G.); (M.A.); (J.K.Y.); (R.S.)
| | - Siddhant Ranjan Padhi
- The Graduate School, ICAR—Indian Agricultural Research Institute, PUSA, New Delhi 110012, India; (M.K.); (S.R.P.)
- ICAR—National Bureau of Plant Genetic Resource, PUSA, New Delhi 110012, India; (S.K.C.); (V.K.); (V.G.); (M.A.); (J.K.Y.); (R.S.)
| | - Sushil Kumar Chourey
- ICAR—National Bureau of Plant Genetic Resource, PUSA, New Delhi 110012, India; (S.K.C.); (V.K.); (V.G.); (M.A.); (J.K.Y.); (R.S.)
| | - Vishal Kondal
- ICAR—National Bureau of Plant Genetic Resource, PUSA, New Delhi 110012, India; (S.K.C.); (V.K.); (V.G.); (M.A.); (J.K.Y.); (R.S.)
| | - Swapnil S. Thakare
- ICAR—Indian Agricultural Research Institute, New Delhi 110012, India; (S.S.T.); (C.B.); (A.K.)
| | - Ankita Negi
- ICAR—Indian Agricultural Statistics Research Institute, New Delhi 110012, India;
| | - Veena Gupta
- ICAR—National Bureau of Plant Genetic Resource, PUSA, New Delhi 110012, India; (S.K.C.); (V.K.); (V.G.); (M.A.); (J.K.Y.); (R.S.)
| | - Mamta Arya
- ICAR—National Bureau of Plant Genetic Resource, PUSA, New Delhi 110012, India; (S.K.C.); (V.K.); (V.G.); (M.A.); (J.K.Y.); (R.S.)
| | - Jeshima Khan Yasin
- ICAR—National Bureau of Plant Genetic Resource, PUSA, New Delhi 110012, India; (S.K.C.); (V.K.); (V.G.); (M.A.); (J.K.Y.); (R.S.)
| | - Rakesh Singh
- ICAR—National Bureau of Plant Genetic Resource, PUSA, New Delhi 110012, India; (S.K.C.); (V.K.); (V.G.); (M.A.); (J.K.Y.); (R.S.)
| | - Chellapilla Bharadwaj
- ICAR—Indian Agricultural Research Institute, New Delhi 110012, India; (S.S.T.); (C.B.); (A.K.)
| | - Atul Kumar
- ICAR—Indian Agricultural Research Institute, New Delhi 110012, India; (S.S.T.); (C.B.); (A.K.)
| | - Kailash Chandra Bhatt
- ICAR—National Bureau of Plant Genetic Resource, PUSA, New Delhi 110012, India; (S.K.C.); (V.K.); (V.G.); (M.A.); (J.K.Y.); (R.S.)
| | - Rakesh Bhardwaj
- ICAR—National Bureau of Plant Genetic Resource, PUSA, New Delhi 110012, India; (S.K.C.); (V.K.); (V.G.); (M.A.); (J.K.Y.); (R.S.)
| | - Jai Chand Rana
- The Alliance of Bioversity International & CIAT—India Office, New Delhi 110012, India;
| | - Tanay Joshi
- Department of International Cooperation, Research Institute of Organic Agriculture FiBL, 5070 Frick, Switzerland; (T.J.); (A.R.)
| | - Amritbir Riar
- Department of International Cooperation, Research Institute of Organic Agriculture FiBL, 5070 Frick, Switzerland; (T.J.); (A.R.)
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Arshad N, Akhtar S, Ismail T, Saeed W, Qamar M, Özogul F, Bartkiene E, Rocha JM. The Comparative Effect of Lactic Acid Fermentation and Germination on the Levels of Neurotoxin, Anti-Nutrients, and Nutritional Attributes of Sweet Blue Pea ( Lathyrus sativus L.). Foods 2023; 12:2851. [PMID: 37569119 PMCID: PMC10417352 DOI: 10.3390/foods12152851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 07/22/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
Grass pea (Lathyrus sativus L.), an indigenous legume of the subcontinental region, is a promising source of protein and other nutrients of health significance. Contrarily, a high amount of β-N-oxalyl-l-α,β-diaminopropionic acid (β-ODAP) and other anti-nutrients limits its wider acceptability as healthier substitute to protein of animal and plant origin. This study was aimed at investigating the effect of different processing techniques, viz. soaking, boiling, germination, and fermentation, to improve the nutrient-delivering potential of grass pea lentil and to mitigate its anti-nutrient and toxicant burden. The results presented the significant (p < 0.05) effect of germination on increasing the protein and fiber content of L. sativus from 22.6 to 30.7% and 15.1 to 19.4%, respectively. Likewise, germination reduced the total carbohydrate content of the grass pea from 59.1 to 46%. The highest rate of reduction in phytic acid (91%) and β-ODAP (37%) were observed in germinated grass pea powder, whereas fermentation anticipated an 89% reduction in tannin content. The lactic acid fermentation of grass pea increased the concentration of calcium, iron, and zinc from 4020 to 5100 mg/100 g, 3.97 to 4.35 mg/100 g, and 3.52 to 4.97 mg/100 g, respectively. The results suggest that fermentation and germination significantly (p < 0.05) improve the concentration of essential amino acids including threonine, leucine, histidine, tryptophan, and lysine in L. sativus powder. This study proposes lactic acid fermentation and germination as safer techniques to improve the nutrient-delivering potential of L. sativus and suggests processed powders of the legume as a cost-effective alternative to existing plant proteins.
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Affiliation(s)
- Nimra Arshad
- Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (N.A.); (T.I.); (W.S.); (M.Q.)
| | - Saeed Akhtar
- Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (N.A.); (T.I.); (W.S.); (M.Q.)
| | - Tariq Ismail
- Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (N.A.); (T.I.); (W.S.); (M.Q.)
| | - Wisha Saeed
- Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (N.A.); (T.I.); (W.S.); (M.Q.)
| | - Muhammad Qamar
- Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (N.A.); (T.I.); (W.S.); (M.Q.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey;
- Biotechnology Research and Application Center, Cukurova University, 01330 Adana, Turkey
| | - Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania;
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
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Yahaya D, Seidu OA, Tiesaah CH, Iddrisu MB. The role of soaking, steaming, and dehulling on the nutritional quality of Bambara groundnuts (Vigna subterranea (L) Verdc.). FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.887311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Bambara groundnut (Vigna subterranea (L) Verdc.) is a leguminous plant that is widely cultivated in West Africa for its nutritious seeds. However, the hard-to-cook phenomenon of this legume affects its patronage by consumers. The quality and bioavailability of nutrients are affected by processing techniques during cooking. This study evaluated the effects of processing techniques on the nutritional quality of two Bambara groundnut varieties (namely, Simbi-bile and Sinkpili-zee). For this, each variety was subjected to four processing techniques, namely, (i) dehulled and soaked in water, (ii) dehulled and soaked in 1% NaHCO3 + 1% NaCl, (iii) dehulled and steamed, and (iv) Control. After sample processing, the Association of Official Agricultural Chemists (AOAC) standard protocols were used for chemical analysis. The results on proximate composition, anti-nutritional factors, and seed minerals composition showed significant variations among treatments. The main effects of variety and processing technique markedly influenced the parameters measured. Soaked Bambara groundnut with NaHCO3 reduced anti-nutritional factors. Steamed treatments yielded highest amount of protein (25.87%) while dehulled treated Bambara groundnut produced the highest amount of carbohydrate (42.77%). Calcium, potassium, and iron showed significant reduction (p ≤ 0.05) when dehulled. Additional sodium in processing Bambara increased mineral content of the crop. Anti-nutritional factor levels were also reduced significantly in simbi-bile when soaked. Proximate components (crude protein, crude fat, crude fiber, carbohydrate, and water) had significant changes in their compositions across all the processing techniques. From the correlation analysis, oxalate and phytate have some levels of effect in all varieties on every nutritional or mineral component. Total ash correlated negatively with crude fat and positively with phytate and oxalate. Dehulled and control did not reduce the anti-nutritional factors compared to NaHCO3 + NaCl. From the results, soaking of Bambara groundnuts in 1% NaHCO3 + 1% NaCl prior to cooking was effective in improving nutritional quality while overcoming the hard-to-cook phenomenon. The findings highlight the need to adopt correct processing techniques that conserve the nutritional benefits of these edible seeds. Soaking Bambara groundnut in NaHCO3 + NaCl as a processing technique increases mineral content while reducing anti-nutritional factors, and hence should be adapted.
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Is There Such a Thing as "Anti-Nutrients"? A Narrative Review of Perceived Problematic Plant Compounds. Nutrients 2020; 12:nu12102929. [PMID: 32987890 PMCID: PMC7600777 DOI: 10.3390/nu12102929] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 09/19/2020] [Accepted: 09/22/2020] [Indexed: 12/12/2022] Open
Abstract
Plant-based diets are associated with reduced risk of lifestyle-induced chronic diseases. The thousands of phytochemicals they contain are implicated in cellular-based mechanisms to promote antioxidant defense and reduce inflammation. While recommendations encourage the intake of fruits and vegetables, most people fall short of their target daily intake. Despite the need to increase plant-food consumption, there have been some concerns raised about whether they are beneficial because of the various ‘anti-nutrient’ compounds they contain. Some of these anti-nutrients that have been called into question included lectins, oxalates, goitrogens, phytoestrogens, phytates, and tannins. As a result, there may be select individuals with specific health conditions who elect to decrease their plant food intake despite potential benefits. The purpose of this narrative review is to examine the science of these ‘anti-nutrients’ and weigh the evidence of whether these compounds pose an actual health threat.
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Dong Q, Saneoka H. Physiological Characteristics, Phytase Activity, and Mineral Bioavailability of a Low-Phytate Soybean Line during Germination. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:383-389. [PMID: 32440755 DOI: 10.1007/s11130-020-00827-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Phytate is a storage form of phosphorus (P) in seeds and, when degraded, plays a vital role in seed germination. Low phytate content in grain seeds inhibits germination and seedling growth. Here, Low-phytate (LP) and normal-phytate (NP) soybean lines were grown in vermiculite to determine whether germination was affected by low phytate content. Growth, phytase activity, mineral concentration, and mineral extractability from the seedlings of NP and LP soybean lines were evaluated. Seedling growth did not differ significantly between NP and LP lines. Phytase and specific phytase activities at 11 days to 17 days after sowing were 1.3 to 2.6 folds greater in the NP line than in the LP line. The LP line hydrolyzed all the phytate 2 days earlier than the NP line. The concentration and extractability of minerals changed over time during germination, and the LP line had higher molar ratios of phytic acid to Ca, Mg, and K than the NP line. These results suggest that germination and growth of the seedlings are not affected by low phytate levels in seeds. We suggest that the LP line benefits from higher bioavailability of P and macro-minerals unlike the NP line.
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Affiliation(s)
- Qin Dong
- Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, 739-8528, Japan
| | - Hirofumi Saneoka
- Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, 739-8528, Japan.
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Dong Q, Echigo K, Raboy V, Saneoka H. Seedling growth, physiological characteristics, nitrogen fixation, and root and nodule phytase and phosphatase activity of a low-phytate soybean line. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2020; 149:225-232. [PMID: 32086159 DOI: 10.1016/j.plaphy.2020.02.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 02/11/2020] [Accepted: 02/11/2020] [Indexed: 06/10/2023]
Abstract
Understanding the influence of the valuable "low-phytate" trait on soybean seedling growth, physiology, and biochemistry will facilitate its future exploitation. The aim was to elucidate the physiological and biochemical characteristics of low-phytate (LP) soybean at the seedling stage. To this end, seed P and mineral content and seedling dry weight, carbon (C) and nitrogen (N) accumulation, nitrogen fixation, and root and nodule phytase and phosphatase activity levels were measured at 21 d after sowing LP and normal-phytate (NP) soybean lines. Seedling dry weight, and C and N accumulation were 31%, 38% and 54% higher, respectively, in the LP line than the NP line. The total and specific nitrogen fixation levels in the LP nodules were 46% and 78% higher, respectively, than those in the NP nodules. The phytase, phosphatase, and specific phytase levels were 1.4-folds, 1.3-folds, and 1.3-folds higher, respectively, in the LP roots than the NP roots. The phosphatase and specific phosphatase levels in LP nodules were 1.5-folds and 1.3-folds higher, respectively, than those in the NP nodules. The mineral levels were substantially higher in the LP seeds and seedings than in those of the NP line. The HCl extractabilities of P, S, Fe, Cu and Mn were higher in the LP seeds than the NP seeds. These results indicate that the LP line presented with superior seedling growth and nitrogen fixation relative to the NP line. The LP line had relatively higher root phytase and root and nodule phosphatase activity levels than the NP line and could, therefore, be better suited and more readily adapt to low P conditions.
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Affiliation(s)
- Qin Dong
- Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, 739-8528, Japan.
| | - Kohei Echigo
- Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, 739-8528, Japan.
| | - Victor Raboy
- USDA-ARS, Small Grains and Potato Research Unit, 1600 South 2700 West, Aberdeen, ID, 83210, USA.
| | - Hirofumi Saneoka
- Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, 739-8528, Japan.
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Alade AA, Bamgbose AM, Oso AO, Adewumi BA, Jegede AV, Anigbogu NM, Agwunobi LN, Ogunsola IA. Effects of dietary inclusion of Zymomonas mobilis degraded cassava sifting on growth performance, apparent nutrient digestibility, ileal digesta viscosity, and economy of feed conversion of broiler chickens. Trop Anim Health Prod 2019; 52:1413-1423. [PMID: 31782123 DOI: 10.1007/s11250-019-02146-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Accepted: 11/04/2019] [Indexed: 11/30/2022]
Abstract
A study was carried out to evaluate the effect of dietary inclusion of Zymomonas mobilis degraded cassava sifting (ZDCS) on growth response, apparent nutrient digestibility, and ileal digesta viscosity of broiler chickens. Five diets containing undegraded and degraded cassava sifting were formulated to replace wheat offal at 0, 50, and 100% levels. Two hundred and forty (240) one-day-old Marshall broiler chickens were randomly allotted to the five dietary treatments in a completely randomized design (CRD); significant means were separated using Duncan's multiple range test at p < 0.05. The biodegradation of cassava sifting with Zymomonas mobilis significantly increased crude protein content by 44.59% while crude fiber and neutral detergent fiber significantly decreased by 23.08% and 6.38%, respectively. The results showed that birds fed 50% ZDCS had the best (p > 0.05) feed conversion ratio (FCR) at the starter phase. The replacement of wheat offal with 100% ZDCS improved (p < 0.05) the crude fiber digestibility at both starter and finisher phases. Also, the birds fed 100% ZDCS had the lowest (p < 0.05) value of ileal digesta viscosity. The birds fed 50% ZDCS had the highest (p < 0.05) values of gross revenue, gross profit, rate of return on investment, and economic efficiency while the least values for gross profit, rate of return on investment, and economic efficiency were obtained in 100% ZDCS. The study concluded that replacement of wheat offal with 50% ZDCS in the ration of broiler chickens improved FCR, crude fiber digestibility (CFD), and rate of return on investment and economic efficiency.
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Affiliation(s)
- Augustine Adelaja Alade
- Africa Centre of Excellence in Agricultural Development and Sustainable Environment, Federal University of Agriculture, Abeokuta, Nigeria.
| | | | - Abimbola Oladele Oso
- Department of Animal Nutrition, Federal University of Agriculture, Abeokuta, Nigeria
| | - Babatunde Adewale Adewumi
- Africa Centre of Excellence in Agricultural Development and Sustainable Environment, Federal University of Agriculture, Abeokuta, Nigeria
| | | | - Nnamdi Mbanefo Anigbogu
- Coordinator Life-Enzyme and Fine Chemical Research, Department of Animal Nutrition and Forage Science, Michael Okpara University of Agriculture, Umudike, Nigeria
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Arshad MS, Batool SM, Khan MK, Imran M, Ahmad MH, Anjum FM, Hussain S. Bio-evaluation of functional date bars using rats as model organism against hypercholesterolemia. Lipids Health Dis 2019; 18:148. [PMID: 31272450 PMCID: PMC6610949 DOI: 10.1186/s12944-019-1087-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Accepted: 06/10/2019] [Indexed: 01/09/2023] Open
Abstract
Background The present research project was designed to evaluate the cholesterol lowering potential of different date varieties including one exotic (Ajwa) and three Pakistani varieties (Aseel, Khudravi, Hallawi). Methods The albino rats were divided into six groups on the basis of different diets which includes, control having basal diet, high cholesterol high sucrose diet, high cholesterol high sucrose diet plus Khudravi dates, high cholesterol high sucrose diet plus Hallawi dates, high cholesterol high sucrose diet plus Aseel dates, high cholesterol high sucrose diet plus Ajwa dates to evaluate maximum cholesterol lowering potential of each date variety. Results The results showed that Hallawi and Ajwa have lower crude fiber content as 2.02 ± 0.03% and 2.43 ± 0.04% however, lowest crude fat content (0.26 ± 0.01%) was also observed in ajwa. Mineral profile depicted that sodium (9.50–18.00 mg/100 g) was found to be in lesser amount among all varieties whereas, higher amount of potassium (465.00 to 887.20 mg/100 g) depicted that it is suitable for people having hypertension. Higher amount of reducing sugar was also observed in ajwa (79.45 ± 1.22%) followed by Hallawi (77.68 ± 1.42%). Total phenolic contents were found higher in Aseel (291.36 mg/100 g) whereas, minimum was observed in Khudravi (232.64 mg/100 g). Furthermore, date varieties were also examined rat modeling to evaluate their maximum cholesterol lowering efficiency. Ajwa and Hallawi were observed to suppress the cholesterol efficiently as 110 mg/dL and 103 mg/dL respectively. On the basis of chemical profiling and other parameters, two date varieties Ajwa and Hallawi showed almost similar results and found to have maximum serum cholesterol, LDL and triglyceride reduction potential with good kidney and liver functions. Functional date bar was also developed by using Hallawi variety andsubjected to sensory evaluation. Conclusion In nutshell, Hallawi date variety was considered as better cholesterol lowering potential among other indigenous varieties and very close to Ajwa variety. So that Hallawi can be used to suppress the deadly effects of obesity and allied discrepancies particularly hypercholesterolemia.
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Affiliation(s)
- Muhammad Sajid Arshad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan.
| | - Syeda Mamoona Batool
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Kamran Khan
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Imran
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Haseeb Ahmad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | | | - Shahzad Hussain
- College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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Akande OA, Nakimbugwe D, Mukisa IM. Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour. Food Sci Nutr 2017; 5:1205-1214. [PMID: 29188049 PMCID: PMC5694879 DOI: 10.1002/fsn3.513] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2017] [Revised: 07/26/2017] [Accepted: 07/28/2017] [Indexed: 11/25/2022] Open
Abstract
Malnutrition is one of the foremost causes of death among children below 5 years in developing countries. Development of nutrient-dense food formulations using locally available crops has been proposed as a means to combat this menace. This study optimized the extrusion process for the production of a nutritious amaranth-based porridge flour. Least cost formulations containing grain amaranth, groundnut, iron-rich beans, pumpkin, orange-fleshed sweet potato, carrot, and maize were developed and evaluated by a sensory panel (n = 30) for acceptability using the 9-point hedonic scale. Extrusion process of the most acceptable porridge flour was optimized by response surface methodology (RSM). Barrel temperature (130-170°C) and feed moisture content (14%-20%) were the independent variables which significantly (p < .05) affected in vitro protein digestibility, vitamin A retention, total polyphenol, phytic content, and iron and zinc extractabilities. Optimization of the extrusion process improved the nutritional quality of the instant flour.
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Affiliation(s)
- Olamide A. Akande
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
| | - Dorothy Nakimbugwe
- Department of Food Technology and NutritionMakerere UniversityKampalaUganda
| | - Ivan M. Mukisa
- Department of Food Technology and NutritionMakerere UniversityKampalaUganda
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Ribéreau S, Aryee ANA, Tanvier S, Han J, Boye JI. Composition, digestibility, and functional properties of yellow pea as affected by processing. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13375] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sabine Ribéreau
- Food Research and Development Centre; 3600 Casavant Blvd. W. St. Hyacinthe, Québec J2S 8E3, Canada
| | - Alberta N. A. Aryee
- Food Research and Development Centre; 3600 Casavant Blvd. W. St. Hyacinthe, Québec J2S 8E3, Canada
- Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; 1250 Grand Lake Rd. Sydney Nova Scotia B1P 6L2, Canada
| | - Siriane Tanvier
- Food Research and Development Centre; 3600 Casavant Blvd. W. St. Hyacinthe, Québec J2S 8E3, Canada
- Département Génie Biologique, Spécialisation dans les industries alimentaires et biologiques; Institut Universitaire de Technologie Créteil-Vitry; Créteil Cedex 94010, France
| | - Jay Han
- Alberta Agriculture and Rural Development; Food Processing Development Centre; 6309 - 45 Street Leduc AB T9E 7C5, Canada
| | - Joyce I. Boye
- Summerland Research and Development Centre; 4200 Highway 97 South, PO Box 5000, Summerland, British Columbia V0H 1Z0
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Mohammed MA, Mohamed EA, Yagoub AEA, Mohamed AR, Babiker EE. Effect of Processing Methods on Alkaloids, Phytate, Phenolics, Antioxidants Activity and Minerals of Newly Developed Lupin (Lupinus albusL.) Cultivar. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12960] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohammed A. Mohammed
- Department of Food Science and Technology, Faculty of Agriculture; University of Khartoum; Shambat 14413 Sudan
| | | | | | - Awad R. Mohamed
- Department of Food Science and Technology, Faculty of Agriculture; University of Khartoum; Shambat 14413 Sudan
| | - Elfadil E. Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences; King Saud University; PO Box 2460 Riyadh 11451 Kingdom of Saudi Arabia
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13
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Nkundabombi MG, Nakimbugwe D, Muyonga JH. Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour. Food Sci Nutr 2016; 4:384-97. [PMID: 27247769 PMCID: PMC4867759 DOI: 10.1002/fsn3.301] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 09/08/2015] [Accepted: 09/12/2015] [Indexed: 11/24/2022] Open
Abstract
Common beans (Phaseolus vulgaris L.) are rich nutritious and affordable by vulnerable groups, thus a good choice for biofortification to address malnutrition. However, increasing micronutrients content of beans, without improving micronutrients bioavailability will not improve the micronutrients status of consumers. Effect of different processing methods on the physicochemical characteristics of biofortified bean flour was determined. Processing methods used in this study were malting (48 h), roasting (170°C/45 min), and extrusion cooking using a twin screw extruder with three heating sections, the first set at 60°C, the second at 130°C, and the last one at 150°C. The screw was set at a speed of 35 Hz (123g) and bean flour moisture content was 15%. Mineral extractability, in vitro protein digestibility, pasting properties, and sensory acceptability of porridge and sauce from processed flour were determined. All processing methods significantly increased (P < 0.05) mineral extractability, iron from 38.9% to 79.5% for K131 and from 40.7% to 83.4% for ROBA1, in vitro protein digestibility from 58.2% to 82% for ROBA1 and from 56.2% to 79% for K131. Pasting viscosities of both bean varieties reduced with processing. There was no significant difference (P < 0.05) between sensory acceptability of porridge or sauce from extruded biofortified bean flour and malted/roasted biofortified bean flour. Acceptability was also not affected by the bean variety used. Mineral bioavailability and in vitro protein digestibility increased more for extruded flour than for malted/roasted flours. Sauce and porridge prepared from processed biofortified bean flour had lower viscosity (extruded flour had the lowest viscosity), thus higher nutrient and energy density than those prepared from unprocessed biofortified bean flour. Estimated nutritional contribution of sauce and porridge made from processed ROBA1 flour to daily requirement of children below 5 years and women of reproductive age found to be high. These results show that processing methods enhanced nutritional value of biofortified bean flour and that processed biofortified bean flour can be used to prepare nutrient and energy-dense gruel to improve on nutritional status of children under 5 years and women of reproductive age.
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Affiliation(s)
| | - Dorothy Nakimbugwe
- Department of Food Technology and NutritionMakerere UniversityKampalaUganda
| | - John H. Muyonga
- Department of Food Technology and NutritionMakerere UniversityKampalaUganda
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14
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Nakitto AM, Muyonga JH, Nakimbugwe D. Effects of combined traditional processing methods on the nutritional quality of beans. Food Sci Nutr 2015; 3:233-41. [PMID: 25987998 PMCID: PMC4431791 DOI: 10.1002/fsn3.209] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2014] [Revised: 11/13/2014] [Accepted: 11/22/2014] [Indexed: 11/08/2022] Open
Abstract
Consumption of dry beans is limited by long cooking times thus high fuel requirement. The bioavailability of nutrients in beans is also limited due to presence of antinutrients such as phytates and tannins. Little research has been done on combined processing methods for production of nutritious fast cooking bean flour and the effect of combined treatments on nutritional quality of beans has not previously determined. The aim of this study was to reduce cooking time and enhance the nutritional value of dry beans. Specifically to: develop protocols for production of fast cooking bean flours and assess the effect of processing on the nutritional characteristics of the flours. Dry beans (K131 variety) were soaked for 12 h; sprouted for 48 h; dehulled and steamed for 25 and 15 min for whole and dehulled beans respectively or roasted at 170°C for 45 and 15 min for whole and dehulled beans respectively. Dehulling eliminated phytates and tannins and increased protein digestibility. In vitro protein digestibility and mineral (iron and zinc) extractability were negatively correlated with tannin and phytate content. Total available carbohydrates were highest in moist heat-treated bean flours. Overall, combined processing of beans improved the nutritional quality of dry beans and the resulting precooked flours need less cooking time compared to whole dry beans.
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Affiliation(s)
- Aisha M Nakitto
- Department of Food Technology and Nutrition, Makerere University Kampala, Uganda
| | - John H Muyonga
- Department of Food Technology and Nutrition, Makerere University Kampala, Uganda
| | - Dorothy Nakimbugwe
- Department of Food Technology and Nutrition, Makerere University Kampala, Uganda
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15
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Effect of dietary inclusion of fermented pigeon pea (Cajanus cajan) meal on growth, apparent nutrient digestibility and blood parameters of cockerel chicks. Trop Anim Health Prod 2012; 44:1581-6. [DOI: 10.1007/s11250-012-0109-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/10/2012] [Indexed: 10/28/2022]
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16
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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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17
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GREWAL ANTU, JOOD SUDESH. EFFECT OF PROCESSING TREATMENTS ON NUTRITIONAL AND ANTINUTRITIONAL CONTENTS OF GREEN GRAM. J Food Biochem 2006. [DOI: 10.1111/j.1745-4514.2006.00080.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Pynaert I, Armah C, Fairweather-Tait S, Kolsteren P, van Camp J, De Henauw S. Iron solubility compared with in vitro digestion-Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6-12 months). Br J Nutr 2006; 95:721-6. [PMID: 16571151 DOI: 10.1079/bjn20051722] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The Fe solubility test is a commonly used, easy and relatively cheap in vitro tool for predicting Fe bioavailability in food matrices. However, the outcome of a recent field trial comparing the effect on Fe status of Tanzanian infants of processed v. unprocessed complementary foods (CF), with otherwise the same composition, challenged the validity of this test for predicting Fe bioavailability. In the solubility test, significant more soluble Fe was observed in processed compared with unprocessed foods (mean 18.8 (sem 0.21) v. 4.8 (sem 0.23) %; P<0.001). However, in the field trial, no significant difference in Fe status was seen between processed and unprocessed CF groups after 6 months' follow-up. Therefore, twenty-four samples of these CF (twelve processed and twelve unprocessed batches) were analysed in triplicate for Fe availability using an in vitro digestion-Caco-2 cell culture method and results were compared with solubility results. Significantly more soluble Fe was presented to Caco-2 cells in the processed compared with unprocessed samples (mean 11.5 (sem 1.16) v. 8.5 (sem 2.54) %; P=0.028), but proportionally less Fe was taken up by the cells (mean 3.0 (sem 0.40) v. 11.7 (sem 2.22) %; P=0.007). As a net result, absolute Fe uptake was lower (not significantly) in processed compared with unprocessed CF (mean 1.3 (sem 0.16) v. 3.4 (sem 0.83) nmol/mg cell protein; P=0.052). These data clearly demonstrate that the Fe solubility test was not a good indicator of Fe bioavailability in these particular food matrices. In contrast, the results of an in vitro Caco-2 model supported the effects observed in vivo.
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Affiliation(s)
- Ilse Pynaert
- Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
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