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Evaluation of nutritional attributes of whey-cereal based probiotic beverage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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2
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Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.044] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Mandhania MH, Paul D, Suryavanshi MV, Sharma L, Chowdhury S, Diwanay SS, Diwanay SS, Shouche YS, Patole MS. Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli. Appl Environ Microbiol 2019; 85:e00368-19. [PMID: 31053581 PMCID: PMC6581174 DOI: 10.1128/aem.00368-19] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Accepted: 04/05/2019] [Indexed: 01/27/2023] Open
Abstract
Idli, a naturally fermented Indian food, is prepared from a mixture of rice and black gram (lentil). To understand its microbial community during fermentation, detailed analysis of the structural and functional dynamics of the idli microbiome was performed by culture-dependent and -independent approaches. The bacterial diversity and microbial succession were assessed at different times of fermentation by 16S rRNA amplicon sequencing. Results highlighted that most microbiota belonged to phylum Firmicutes (70%) and Proteobacteria (22%). Denaturing gradient gel electrophoresis (DGGE) and quantitative PCR (qPCR) analysis confirmed the diversity and succession involved therein. A culture-dependent approach revealed that the microbially diverse populations were conserved across different geographical locations. The fermentation was primarily driven by lactic acid bacteria as they constitute 86% of the total bacterial population, and genus Weissella emerged as the most important organism in fermentation. The natural microbiota of the grains mainly drives the fermentation, as surface sterilized grains did not show any fermentation. Growth kinetics of idli microbiota and physicochemical parameters corroborated the changes in microbial dynamics, acid production, and leavening occurring during fermentation. Using a metagenomic prediction tool, we found that the major metabolic activities of these microbial fermenters were augmented during the important phase of fermentation. The involvement of the heterofermentative hexose monophosphate (HMP) pathway in batter leavening was substantiated by radiolabeled carbon dioxide generated from d-[1-14C]-glucose. Hydrolases degrading starch and phytins and the production of B vitamins were reported. Moreover, culturable isolates showing beneficial attributes, such as acid and bile tolerance, hydrophobicity, antibiotic sensitivity, and antimicrobial activity, suggest idli to be a potential dietary supplement.IMPORTANCE This is a comprehensive analysis of idli fermentation employing modern molecular tools which provided valuable information about the bacterial diversity enabling its fermentation. The study has demonstrated the relationship between the bacterial population and its functional role in the process. The nature of idli fermentation was found to be more complex than other food fermentations due to the succession of the bacterial population. Further studies using metatranscriptomics and metabolomics may enhance the understanding of this complex fermentation process. Moreover, the presence of microorganisms with beneficial properties plausibly makes idli a suitable functional food.
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Affiliation(s)
- Madhvi H Mandhania
- National Centre for Microbial Resource, National Centre for Cell Science (NCCS), Pune, India
| | - Dhiraj Paul
- National Centre for Microbial Resource, National Centre for Cell Science (NCCS), Pune, India
| | - Mangesh V Suryavanshi
- National Centre for Microbial Resource, National Centre for Cell Science (NCCS), Pune, India
| | - Lokesh Sharma
- National Centre for Microbial Resource, National Centre for Cell Science (NCCS), Pune, India
| | - Somak Chowdhury
- National Centre for Microbial Resource, National Centre for Cell Science (NCCS), Pune, India
| | - Sonal S Diwanay
- National Centre for Microbial Resource, National Centre for Cell Science (NCCS), Pune, India
| | - Sham S Diwanay
- National Centre for Microbial Resource, National Centre for Cell Science (NCCS), Pune, India
| | - Yogesh S Shouche
- National Centre for Microbial Resource, National Centre for Cell Science (NCCS), Pune, India
| | - Milind S Patole
- National Centre for Microbial Resource, National Centre for Cell Science (NCCS), Pune, India
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[Dedicated to Prof. T. Okada and Prof. T. Nishioka: data science in chemistry]Analysis of Water-soluble Constituents in Fermented Brown Rice and Rice Bran by Aspergillus oryzae (FBRA). JOURNAL OF COMPUTER AIDED CHEMISTRY 2017. [DOI: 10.2751/jcac.18.46] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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[Dedicated to Prof. T. Okada and Prof. T. Nishioka: data science in chemistry]Analysis of Volatile Constituents in Fermented Brown Rice and Rice Bran by Aspergillus oryzae (FBRA). JOURNAL OF COMPUTER AIDED CHEMISTRY 2017. [DOI: 10.2751/jcac.18.42] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Murakami S, Miyazaki I, Asanuma M. Neuroprotective effect of fermented papaya preparation by activation of Nrf2 pathway in astrocytes. Nutr Neurosci 2016; 21:176-184. [PMID: 27841081 DOI: 10.1080/1028415x.2016.1253171] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
OBJECTIVES Nuclear factor erythroid 2-related factor (Nrf2) in astrocyte plays important roles in brain homeostasis. Fermented papaya preparation (FPP) has anti-oxidative, anti-inflammatory, immunoregulatory properties. The present study investigated the effects of FPP on activation of Nrf2 and release of Nrf2-regulated neuroprotective antioxidants and detoxifying molecules. METHODS Primary cultured astrocytes from rat embryos were treated with FPP for 6 or 24 hours. The expression levels of nuclear Nrf2 and cytoplasmic Nrf2-regulated molecules were determined by western blot analysis and immunohistochemistry. Glutathione levels were measured in cells and medium. Dopaminergic neurons were exposed 6-hydroxydopamine (6-OHDA) with/without pre-treatment with FPP astrocytes. Mice were treated orally with FPP for 2 weeks. RESULTS FPP increased nuclear translocation of Nrf2 in striatal astrocytes, induced up-regulation of NAD(P)H quinine oxidoreductase-1, glutathione-S transferase and hemeoxygenase-1, and increased glutathione level and the percentage of metallothionein-expressing astrocytes. Moreover, FPP suppressed 6-OHDA-induced dopaminergic neuronal loss in not only neuron-astrocyte mixed culture, but also neuron-rich cultures pre-treated with glial conditioned medium. Two-week oral treatment of mice with FPP resulted in Nrf2 activation and increase in glutathione level in striatum. DISCUSSION The results indicated that FPP enhances the anti-oxidative capacity through activation of Nrf2 in astrocytes, suggesting it may provide neuroprotection in oxidative stress-related neurodegenerative diseases.
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Affiliation(s)
- Shinki Murakami
- a Department of Medical Neurobiology , Okayama University Graduate School of Medicine, Dentistry and Pharmaceutical Sciences , Okayama , Japan.,b SAIDO Corporation , Fukuoka , Japan
| | - Ikuko Miyazaki
- a Department of Medical Neurobiology , Okayama University Graduate School of Medicine, Dentistry and Pharmaceutical Sciences , Okayama , Japan
| | - Masato Asanuma
- a Department of Medical Neurobiology , Okayama University Graduate School of Medicine, Dentistry and Pharmaceutical Sciences , Okayama , Japan
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Shrivastava N, Ananthanarayan L. Use of the backslopping method for accelerated and nutritionally enriched idli
fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2081-7. [PMID: 25242581 DOI: 10.1002/jsfa.6923] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2014] [Revised: 09/15/2014] [Accepted: 09/15/2014] [Indexed: 05/18/2023]
Affiliation(s)
- Neha Shrivastava
- Food Engineering & Technology Department; Institute of Chemical Technology; Nathalal Parekh Marg, Matunga Mumbai 400019 Maharashtra India
| | - Laxmi Ananthanarayan
- Food Engineering & Technology Department; Institute of Chemical Technology; Nathalal Parekh Marg, Matunga Mumbai 400019 Maharashtra India
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Hong L, Zhuo J, Lei Q, Zhou J, Ahmed S, Wang C, Long Y, Li F, Long C. Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2015; 11:42. [PMID: 26017691 PMCID: PMC4458060 DOI: 10.1186/s13002-015-0028-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2015] [Accepted: 05/01/2015] [Indexed: 05/08/2023]
Abstract
BACKGROUND Shui communities of southwest China have an extensive history of using wild plants as starters (Xiaoqu) to prepare fermented beverages that serve important roles in interpersonal relationships and cultural events. While the practice of using wild plants as starters for the preparation of fermented beverages was once prevalent throughout China, this tradition has seen a decline nationally since the 1930s. The traditional technique of preparing fermented beverages from wild plant starters remains well preserved in the Shui communities in southwest China and provides insight on local human-environment interactions and conservation of plant biodiversity for cultural purposes. The present study sought to examine the ethnobotany of wild plants used as starters for the preparation of fermented beverages including an inventory of plants used as a starter in liquor fermentation and associated knowledge and practices. METHODS Field surveys were carried out that consisted of semi-structured surveys and plant species inventories. One hundred forty-nine informants in twenty Shui villages were interviewed between July 2012 and October 2014 to document knowledge associated with wild plants used as a liquor fermentation starter. The inventories involved plant voucher specimens and taxonomic identification of plant collections. RESULTS A total of 103 species in 57 botanical families of wild plants were inventoried and documented that are traditionally used as starters for preparing fermented beverages by Shui communities. The majority of the species (93.2%) have multiple uses in addition to being used as a starter with medicinal purposes being the most prevalent. Shui women are the major harvesters and users of wild plants used as starters for preparing fermented beverages and transfer knowledge orally from mother to daughter. CONCLUSIONS Findings from this study can serve as a basis for future investigation on fermented beverages and foods and associated knowledge and cultural practices. However, with rapid development, utilization of wild plants and the cultural systems that support them are at risk of erosion. Cultural preservation practices are necessary in Shui communities for the continued use and transmission of this ethnobiological knowledge as well as associated biodiversity.
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Affiliation(s)
- Liya Hong
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, People's Republic of China.
| | - Jingxian Zhuo
- Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, People's Republic of China.
- School of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, 650201, People's Republic of China.
| | - Qiyi Lei
- School of Environment & Life Science, Kaili University, Guizhou, 556011, People's Republic of China.
| | - Jiangju Zhou
- School of Environment & Life Science, Kaili University, Guizhou, 556011, People's Republic of China.
| | - Selena Ahmed
- Department of Health & Human Development, Montana State University, Bozeman, MT, 59717, USA.
| | - Chaoying Wang
- School of Chemistry and Life Science, Guizhou Normal College, Guiyang, 550018, People's Republic of China.
| | - Yuxiao Long
- Guizhou Institute for Advanced Study in Anthropology & Ethnology, Guizhou Normal College, Guiyang, 550018, People's Republic of China.
| | - Feifei Li
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, People's Republic of China.
| | - Chunlin Long
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, People's Republic of China.
- Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, People's Republic of China.
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Durgadevi M, Shetty PH. Effect of ingredients on sensory profile of idli. Journal of Food Science and Technology 2012; 51:1773-83. [PMID: 25190832 DOI: 10.1007/s13197-012-0686-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/06/2012] [Accepted: 03/14/2012] [Indexed: 11/24/2022]
Abstract
Idli is a traditional fermented food and is consumed in India and Srilanka. The objective of the present study is to select the ingredients for optimum desirable product characteristics and to identify the optimum ratios of ingredients and fermentation time with respect to sensory attributes using Response Surface Methodology (RSM). The sensory attributes included were color, appearance, texture, taste and overall quality. Preliminary trials were conducted using five variants of rice and common black gram dhal before framing a model using Central Composite Rotatable Design (CCRD). From the study it was found that a desirable score of 0.7439 was obtained for sensory attributes of idli made with the ratio of 3: 1.475 for IR20 idli rice and ADT3 variety black gram (with husk removed after soaking) fermented for 10.2 h. Principal Component Analysis (PCA) helped to discriminate the samples and attributes within the data matrix, depending upon their inter relationships.
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Affiliation(s)
- Manoharan Durgadevi
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | - Prathapkumar H Shetty
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
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Rekha CR, Vijayalakshmi G. Accelerated fermentation of 'idli' batter using soy residue okara. Journal of Food Science and Technology 2011; 48:329-34. [PMID: 23572755 DOI: 10.1007/s13197-011-0248-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/12/2010] [Accepted: 02/14/2010] [Indexed: 11/24/2022]
Abstract
The aim of this work was to reduce the natural fermentation period of 'idli' from the conventional 14 h to 10 h by adding underutilized okara for the preparation of 'idli'. Black gram was partially substituted with soy residue okara in the ratio of (1:1). After 14 h of natural fermentation, the pH and total acidity of control 'idli' batter was 4.51 and 0.64% and that of okara fortified 'idli' batter was 4.53 and 0.43%, respectively. The amount of CO2 released by the control and okara fortified batter was 19.7% and 33.6% respectively. The viable count of yeast and mold, lactics and mesophilic bacteria in control & okara batter increased with time reaching 9.00 & 10.34, 8.66 & 7.69, and 8.65 & 9.47 log10 cfu/g, respectively at the end of 10 h of natural fermentation. Okara fortified 'idli' was soft and spongy compared to control 'idli' .
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Affiliation(s)
- C R Rekha
- Department of Food Microbiology, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570 020 India
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KOH BONGKYUNG, SINGH VASUDEVA. COOKING BEHAVIOR OF RICE AND BLACK GRAM IN THE PREPARATION OF IDLI, A TRADITIONAL FERMENTED PRODUCT OF INDIAN ORIGIN, BY VISCOGRAPHY. J Texture Stud 2009. [DOI: 10.1111/j.1745-4603.2008.00168.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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INDUMADHAVI MALHIREDDY, AGTE V. Effect of fermentation on ionizable iron in cereal-pulse combinations. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1992.tb01198.x] [Citation(s) in RCA: 3] [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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DHANKHER NEERJA, CHAUHAN BM. Technical note: Preparation, acceptability and B vitamin content of rabadi-a fermented pearl millet food. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1987.tb00474.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Parvez S, Malik KA, Ah Kang S, Kim HY. Probiotics and their fermented food products are beneficial for health. J Appl Microbiol 2006; 100:1171-85. [PMID: 16696665 DOI: 10.1111/j.1365-2672.2006.02963.x] [Citation(s) in RCA: 706] [Impact Index Per Article: 39.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Probiotics are usually defined as microbial food supplements with beneficial effects on the consumers. Most probiotics fall into the group of organisms' known as lactic acid-producing bacteria and are normally consumed in the form of yogurt, fermented milks or other fermented foods. Some of the beneficial effect of lactic acid bacteria consumption include: (i) improving intestinal tract health; (ii) enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients; (iii) reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals; and (iv) reducing risk of certain cancers. The mechanisms by which probiotics exert their effects are largely unknown, but may involve modifying gut pH, antagonizing pathogens through production of antimicrobial compounds, competing for pathogen binding and receptor sites as well as for available nutrients and growth factors, stimulating immunomodulatory cells, and producing lactase. Selection criteria, efficacy, food and supplement sources and safety issues around probiotics are reviewed. Recent scientific investigation has supported the important role of probiotics as a part of a healthy diet for human as well as for animals and may be an avenue to provide a safe, cost effective, and 'natural' approach that adds a barrier against microbial infection. This paper presents a review of probiotics in health maintenance and disease prevention.
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Affiliation(s)
- S Parvez
- Helix Pharms Co. Ltd, Kyung-Hee University, and Department of Biological Sciences of Oriental Medicine, Graduate School of Interdepartmental Studies, Institute of Oriental Medicines, Kyung-Hee University, Dongdaemoon-gu, Seoul, Korea
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Abstract
There has been a proliferation of books and papers dealing with the indigenous fermented foods/beverages of the world. It is anticipated that these foods/beverages will play an ever-increasingly important role in feeding both the developing and the developed world as population increases from approximately 4.5 billion to 6 billion by the year 2000 and to 8 to 12 billion people in the 21st century. The indigenous fermented foods consist of microbial protein grown on edible substrates. Microbial or single cell protein (SCP) per se continues to receive research and development attention. It is likely to play an important role in feeding animals in the future when it becomes competitive with soy protein. It may play a direct role in feeding humans in the future after its safety for feeding animals has been adequately demonstrated and it has been shown that it can be processed into foods acceptable to humans. At the present time, mushrooms, a form of microbial protein highly acceptable to humans, which can be grown readily on ligno-cellulosic and other agricultural and food processing wastes, offer considerable opportunity for expanding man's food supply.
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Affiliation(s)
- K H Steinkraus
- Institute of Food Science, Cornell University, Geneva, New York 14456, USA
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Kopp-Hoolihan L. Prophylactic and therapeutic uses of probiotics: a review. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 2001; 101:229-38; quiz 239-41. [PMID: 11271697 DOI: 10.1016/s0002-8223(01)00060-8] [Citation(s) in RCA: 182] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Probiotics, live microbial food supplements that beneficially affect the host by improving its intestinal microbial balance, are quickly gaining interest as functional foods in the current era of self-care and complementary medicine. Microbes have been used for years in food and alcoholic fermentations and relatively recently have undergone scientific scrutiny to examine their purported health benefits. Some of the claims for which research supports a beneficial effect of probiotic consumption include: improving intestinal tract health, enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients, reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals, and reducing risk of certain cancers. The mechanisms by which probiotics exert their effects are largely unknown, but may involve modifying gut pH, antagonizing pathogens through production of antimicrobial and antibacterial compounds, competing for pathogen binding and receptor sites as well as for available nutrients and growth factors, stimulating immunomodulatory cells, and producing lactase. Selection criteria, efficacy, food and supplement sources and safety issues around probiotics are reviewed. Nutrition professionals can provide a tremendous service by helping clients overcome negative perceptions of all bacteria and, when appropriate, by developing individualized dietary plans to take advantage of the benefits probiotics may confer.
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Affiliation(s)
- L Kopp-Hoolihan
- Dairy Council of California, 2222 Martin Ave #155, Irvine, CA 92612, USA
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Nnam N. Nitrogen and mineral utilization of young children fed blends of fermented or unfermented corn (Zea maysL.) African yam bean (Sphenostylis stenocavpa) and Cowpea (Vigna unguiculata). Ecol Food Nutr 1999. [DOI: 10.1080/03670244.1999.9991568] [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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Steinkraus KH. Classification of fermented foods: worldwide review of household fermentation techniques. Food Control 1997. [DOI: 10.1016/s0956-7135(97)00050-9] [Citation(s) in RCA: 149] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Obizoba IC, Anyika JU. Nutritive value of baobab milk (gubdi) and mixtures of baobab (Adansonia digitata L.) and hungry rice, acha (Digitaria exilis) flours. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 1994; 46:157-165. [PMID: 7855083 DOI: 10.1007/bf01088768] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
The baobab milk and fermented baobab/acha flour mixtures were analyzed chemically for their proximate, ascorbate, mineral and antinutrient composition. The dry pulp scraped from baobab fruits was kneaded, made into solution, extracted through cheese-cloth and stored frozen until analyzed. The acha and baobab grains were cleaned, fermented for 24 to 120 hours, dried and hammermilled into fine flours. The unfermented flours served as controls. The standard assay methods of AOAC were selected for use for the analysis of the nutrients and the antinutrients. The mixtures were composed of 70% acha and 30% baobab flours (70:30 protein basis). The baobab milk contained more protein (1.5%) and minerals (Fe, 17.8 mg; Ca 134.2 mg) than those of human milk (protein, 1.3%, Fe, 0.2 mg, Ca 30 mg) and cow milk (Fe, 0.1 mg; Ca 1.20 mg) and most leading national commercial infant formulas e.g. cerelac (Fe, 10.0 mg). The composite flours contained more nutrients than the baobab or the acha flour alone. The BF96 had greater advantage over other BF flours as a supplement to acha. The mixtures are within the reach of lower income group and can be incorporated into their diets.
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Affiliation(s)
- I C Obizoba
- Department of Home Science and Nutrition, University of Nigeria, Nsukka
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21
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Protein quality of “idli”, fermented steamed cakes prepared from beans (Phaseolus vulgaris) and rice. Nutr Res 1994. [DOI: 10.1016/s0271-5317(05)80219-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Reddy N, Pierson M. Reduction in antinutritional and toxic components in plant foods by fermentation. Food Res Int 1994. [DOI: 10.1016/0963-9969(94)90096-5] [Citation(s) in RCA: 111] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Abstract
Although claims for health and nutritional benefits have been made for lactic acid bacteria in fermented dairy products for nearly a century, the nutritional and therapeutic value of these organisms is still controversial. This article will review the scientific basis of these claims. There are numerous studies showing fermentation of food with lactobacilli increase the quantity, availability, digestibility, and assimilability of nutrients. The basis for this conclusion comes from direct measurements of vitamin synthesis and from increased feed efficiency when fermented products are fed to animals. There have been a number of studies showing that various fermented dairy products lower serum cholesterol levels in humans and animals. These studies are reviewed and the validity of these findings are assessed. A summary of the evidence indicating that lactase deficient individuals can eat yogurt and the mechanisms involved in this toleration is reviewed. The role of fermented dairy products in inhibiting tumor growth and chemically induced tumors in animals is discussed and the possible mechanisms involved in this protective effect are reviewed. Fermented dairy products and lypholized lactobacilli preparations have been shown to be useful in treating and preventing various intestinal infections including; salmonellosis, shigellosis and antibiotic induced diarrhea. In this context a specific lactobacillus designated GG has been shown to be useful in treating recurring diarrhea caused by a toxin produced by Clostridium difficile.
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Affiliation(s)
- S L Gorbach
- Department of Community Health, Tufts University School of Medicine, Boston, MA 02111
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Abstract
Cereal grains form a major source of dietary nutrients for all people, particularly those in the developing countries. However, compared with animal foods, nutritional quality of cereal grains is inferior due to lower protein content, deficiency of certain essential amino acids, lower protein and starch availabilities, and the presence of some antinutritional factors. Fermentation of cereals for a limited period of time improves amino acid composition and vitamin content, increases protein and starch availabilities, and lowers the levels of antinutrients. In this review, the available literature concerning the nutritional improvement of cereals by fermentation has been compiled and is critically analyzed. The traditional foods prepared by fermentation of cereals in different parts of the world are briefly described and future research needs to improve their nutritional contribution are addressed.
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Affiliation(s)
- J K Chavan
- Department of Biochemistry, Mahatma Phule Agricultural University, Rahuri, India
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CHAVAN U, CHAVAN J, KADAM S. Effect of Fermentation on Soluble Proteins and In Vitro Protein Digestibility of Sorghum, Green Gram and Sorghum-Green Gram Blends. J Food Sci 1988. [DOI: 10.1111/j.1365-2621.1988.tb09329.x] [Citation(s) in RCA: 66] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Singh U. Antinutritional factors of chickpea and pigeonpea and their removal by processing. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 1988; 38:251-261. [PMID: 2467276 DOI: 10.1007/bf01092864] [Citation(s) in RCA: 73] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Protease inhibitors, amylase inhibitors, phytolectins, polyphenols, and oligosaccarides are important antinutritional factors of chickpea and pigeonpea. Research on these factors is reviewed and compared to those in other grain legumes. Both chickpea and pigeonpea are consumed in various forms as processed food. The effects of such processing practices as cooking, germination, and fermentation to reduce the levels of these antinutritional factors are also discussed.
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Affiliation(s)
- U Singh
- International Crops Research Institute for the Semi Arid Tropics (ICRISAT), Andhra Pradesh, India
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Ramakrishnan CV, Parekh LJ, Shah V, Ramchand CN, Parmar K. Role of microorganisms in improving nutritional status of the poor. DIE NAHRUNG 1987; 31:543-51. [PMID: 3657932 DOI: 10.1002/food.19870310564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
The intestinal microflora as well as bacteria involved in fermentation of foods ordinarily consumed in India may contribute substantially for the improvement of nutritional status of poor Indians.
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Chavan JK, Kadam SS, Salunkhe DK. Biochemistry and technology of chickpea (Cicer arietinum L.) seeds. Crit Rev Food Sci Nutr 1987; 25:107-58. [PMID: 3549160 DOI: 10.1080/10408398709527449] [Citation(s) in RCA: 125] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Chickpea is an important source of proteins, carbohydrates, B-group vitamins, and certain minerals, particularly to the populations of developing nations. India contributes over 75% of the chickpea production in the world where it is mostly consumed as dhal, whole seeds, and several types of traditional, fermented, deep fried, sweetened, and puffed products. In this review, the world production and distribution, genetic background, biochemical and nutritional quality, and developments in storage and processing technology of chickpea are discussed. Future research needs, to improve the utilization of chickpea as human food, are addressed.
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Nutritional quality of chickpea (Cicer arietinum L.): current status and future research needs. ACTA ACUST UNITED AC 1985. [DOI: 10.1007/bf01091779] [Citation(s) in RCA: 46] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Soni S, Sandhu D, Vilkhu K. Studies on dosa—an indigenous Indian fermented food: some biochemical changes accompanying fermentation. Food Microbiol 1985. [DOI: 10.1016/0740-0020(85)90032-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Reddy NR, Pierson MD, Sathe SK, Salunkhe DK. Legume-based fermented foods: their preparation and nutritional quality. Crit Rev Food Sci Nutr 1983; 17:335-70. [PMID: 6759047 DOI: 10.1080/10408398209527353] [Citation(s) in RCA: 38] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Legume-based fermented foods are very popular in the Southeast Asia, the Near East, and parts of Africa. They form an appreciable part of daily diet of people as a main source of protein, calories, and certain vitamins. Preparation of legume-based fermented foods has remained to some extent an art, and their nutritional quality has been of interest to both professionals and layman. The fermentation process helps not only in improving the organoleptic quality of legumes but also enhances nutritional quality. This review examines the production of various legume-based fermented foods and critically assesses their nutritional quality.
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Steinkraus KH. Lactic acid fermentation in the production of foods from vegetables, cereals and legumes. Antonie Van Leeuwenhoek 1983; 49:337-48. [PMID: 6354083 DOI: 10.1007/bf00399508] [Citation(s) in RCA: 64] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Lactic acid bacteria perform an essential role in the preservation and production of wholesome foods. Generally the lactic acid fermentations are low-cost and often little or no heat is required in their preparation. Thus, they are fuel-efficient. Lactic acid fermented foods have an important role in feeding the world's population on every continent today. As world population rises, lactic acid fermentation is expected to become even more important in preserving fresh vegetables, fruits, cereals and legumes for feeding humanity.
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Reddy NR, Salunkhe DK, Sathe SK. Biochemistry of black gram (Phaseolus mungo L.): a review. Crit Rev Food Sci Nutr 1982; 16:49-114. [PMID: 7037311 DOI: 10.1080/10408398209527324] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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REDDY NR, SALUNKHE DK. EFFECTS OF FERMENTATION ON PHYTATE PHOSPHORUS AND MINERAL CONTENT IN BLACK GRAM, RICE, AND BLACK GRAM AND RICE BLENDS. J Food Sci 1980. [DOI: 10.1111/j.1365-2621.1980.tb07594.x] [Citation(s) in RCA: 57] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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ESKELAND BJODNE, NORDAL JOHN. NUTRITIONAL EVALUATION OF PROTEIN IN DRY SAUSAGES DURING THE FERMENTATION PROCESS WITH SPECIAL EMPHASIS ON AMINO ACID DIGESTIBILITY. J Food Sci 1980. [DOI: 10.1111/j.1365-2621.1980.tb06509.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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ZAMORA AGNESF, FIELDS MARIONL. SENSORY EVALUATION AND NUTRITIVE VALUE OF SOUPS AND CHIPS MADE FROM FERMENTED AND NONFERMENTED BEANS. J Food Sci 1979. [DOI: 10.1111/j.1365-2621.1979.tb08542.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hesseltine CW. Some important fermented foods of Mid-Asia, the Middle East, and Africa. J AM OIL CHEM SOC 1979; 56:367-74. [PMID: 536552 DOI: 10.1007/bf02671501] [Citation(s) in RCA: 60] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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ZAMORA AGNESF, FIELDS MARIONL. NUTRITIVE QUALITY OF FERMENTED COWPEAS (VIGNA SINENSIS) AND CHICKPEAS (CICER ARIETINUM). J Food Sci 1979. [DOI: 10.1111/j.1365-2621.1979.tb10049.x] [Citation(s) in RCA: 75] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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QUINN MR, BEUCHAT LR, MILLER J, YOUNG CT, WORTHINGTON RE. FUNGAL FERMENTATION OF PEANUT FLOUR: EFFECTS ON CHEMICAL COMPOSITION AND NUTRITIVE VALUE. J Food Sci 1975. [DOI: 10.1111/j.1365-2621.1975.tb12507.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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