EFFECT OF SOAKING AND GERMINATION ON NUTRIENT AND ANTINUTRIENT CONTENTS OF FENUGREEK (TRIGONELLA FOENUM GRAECUM L.)

Fenugreek seeds (raw, soaked and germinated) were analyzed for their chemical composition. Raw fenugreek seeds contained higher amount of dietary fiber 46.50% followed by 42.12% in soaked seeds and 32.50% in germinated seeds. Soaking reduced the level of total soluble sugars, reducing sugars, nonreducing sugars, dietary fiber and improved the protein and starch digestibility and availability of minerals. Germinated fenugreek seeds had significantly higher contents of total protein (29%) and total lysine (6.48 g/100 g protein) compared to unprocessed seeds. Germination decreased dietary fiber and starch thereby raising the level of sugars. In vitro starch and protein digestibility and availability of Ca, Fe and Zn were also increased appreciably due to reduction in antinutrient contents (phytic acid and polyphenols) after 48 h germination.     

EFFECT OF PROCESSING ON NUTRITIONAL AND ANTINUTRITIONAL FACTORS OF MOONGBEAN CULTIVARS

Ordinary cooking of presoaked and unsoaked seeds of six cultivars of moongbean (Vigna radiata L.) lowered phytic acid, polyphenols, trypsin inhibitors and improved in vitro digestibility of protein and starch, and availability of Ca, Fe and Zn when compared to unprocessed seeds. However, the effect was more pronounced on ordinary cooking of presoaked seeds followed by cooking of unsoaked seeds and presoaked seeds alone. A significant increase in vitro digestibility of protein (34–48%), and starch (31–62%) may be ascribed to the reduced content of phytic acid (45–65%) polyphenols (34–70%) and trypsin inhibitor activity (42–55%) after ordinary cooking of presoaked seeds of moongbean cultivars. Therefore, ordinary cooking of soaked seeds was the most effective treatment in improving the nutritional quality of moongbean.     

Indigenous legume fermentation: Effect on some antinutrients and in-vitro digestibility of starch and protein

Indigenous fermentation of coarsely ground dehulled black-gram dhal slurry at 25, 30, and 35°C for 12 and 18 h reduced the levels of phytic acid and polyphenols significantly (P < 0·05). The unfermented legume batter had high amounts of phytic acid (1000 mg/100 g) and polyphenols (998 mg/100 g), and these were reduced to almost half in the product fermented at 35°C for 18 h. In-vitro digestibility of starch and protein improved significantly (P < 0·05) with increase in the temperature and period of fermentation. A significant (P < 0·01) and negative correlation found between the in-vitro digestibility and the anti-nutrient further strengthens these findings.     

Bioaccessible nutrients and bioactive components from fortified products prepared using finger millet (Eleusine coracana)

BACKGROUND: Finger millet (Eleusine coracana), a staple food in semi‐arid parts of the world, is a rich source of nutrients and bioactive components comparable to rice and wheat but with higher fibre content. Unprocessed and processed finger millet (whole flour (WFM), sieved flour (SFM), wafers and vermicelli with altered matrices (added Fe or Zn or reduced fibre)) were analysed for chemical composition, bioaccessible Fe, Zn and Ca, in vitro digestible starch (IVSD) and protein (IVPD) and bioactive components (polyphenols and flavonoids). RESULTS: WFM and SFM flours differed significantly in their composition. Sieving decreased the content of both nutrients and antinutrients in WFM but increased their digestibility/bioaccessibility. WFM products with Zn and Fe showed highest IVPD, whereas SFM products with Fe showed highest IVSD. Products with externally added Fe and Zn showed maximum bioaccessibility of Fe and Zn respectively. WFM had the highest levels of total polyphenols and flavonoids, 4.18 and 15.85 g kg^?1 respectively; however, bioaccessibility was highest in SFM vermicelli. CONCLUSION: The availability of nutrients and bioactive components was influenced by both processing methods and compositional alterations of the food matrix in finger millet products, and bioaccessibility of all constituents was higher in vermicelli (wet matrix) than in wafers (dry matrix). Copyright © 2012 Society of Chemical Industry     

Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour

Supplementations of soy (full fat and defatted) and barley flours to wheat flours at 5, 10, 15 and 20% levels were carried out to test the effects on organoleptic and nutritional evaluation of the supplemented bread. Additions of 15% barley flour, 10% soy flour (full fat and defatted), 15% barley plus full fat soy flour and 15% barley plus defatted soy flour to wheat flour produced acceptable breads. However, substitution of soy (full fat and defatted) and barley flours to wheat flour separately and in combinations at 20% levels did not produce organoleptically acceptable bread. Various nutritional parameters, such as protein, fat, total lysine, protein digestibility (in vitro), sugars, starch digestibility (in vitro), total and available minerals, antinutrients, dietary fibre and β-glucan were determined in supplemented and control bread. Increasing the level of substitution from 5 to 10% of full fat and defatted soy flour to wheat flour significantly (P<0.05) increased protein (from 12.1 to 13.7 and 12.4 to 13.8%), lysine (from 2.74 to 3.02 and 2.76–3.05 mg/100 g protein) and total calcium (from 70.2 to 81.4 and 71.9–81.8 mg/100 g) contents. However, there was also an increase in phytic acid (238–260 and 233–253 mg/100 g), polyphenol (324–331 and 321–329 mg/100 g) and trypsin inhibitor activity (193–204 and 193–198 TIU/g). When barley flour was substituted separately, and in combinations, with full fat and defatted soy flour up to 15%, this significantly increased the contents of protein, total lysine, dietary fibre and β-glucan. It may be concluded that breads supplemented with barley and defatted soy flour, up to a 15% level, are organoleptically and nutritionally acceptable.     

EFFECT OF PROCESSING TREATMENTS ON NUTRITIONAL AND ANTINUTRITIONAL CONTENTS OF GREEN GRAM

High‐yielding varieties of green gram (Vigna radiata L.), namely Asha and MH1K‐25 contained a significant amount of antinutrients. Various processing and cooking methods, namely soaking, dehulling, ordinary cooking, pressure cooking and sprouting, decreased the level of antinutrients and improved in vitro digestibility of protein and in vitro availability of calcium, iron and zinc observed. The beneficial effect was more pronounced with pressure‐cooked and soaked seeds followed by ordinary cooking, sprouting (24 h), dehulling and soaking in both cultivars. A significant increase in in vitro protein digestibility (34–35%), in vitro availability of Ca (59–61%), Fe (52–56%) and Zn (62–67%) may be ascribed to the reduced content of phytic acid (35–39%), polyphenols (41–42%) and trypsin inhibitor activity (69–70%). Pressure cooking was the most effective treatment in improving the nutritional quality of green gram.     

青稞麸皮营养成分及提取物抗氧化活性研究

为提高青稞麸皮的综合利用和附加值,以白青稞麸皮和黑青稞麸皮为研究对象,检测了青稞麸皮中各营养素含量及提取物抗氧化活性。结果表明,两种麸皮主要成分为淀粉、蛋白质、粗纤维,并且粗蛋白、粗纤维、灰分含量高于青稞全谷物,其中Mg、P、Ca含量较高,氨基酸种类丰富,总多酚分别为6.30,9.05mg/g,黑青稞麸皮中花青素含量为7.0mg/g,总多酚和花青素均高于青稞全谷物。DPPH自由基清除能力和ABTS自由基清除能力随着麸皮样品浓度的增加而增强。此外,黑青稞麸皮中花青素和总多酚含量均显著高于白青稞麸皮,而其它营养组分较接近。因此,黑青稞麸皮可作为潜在的深加工原料应用于功能性食品或作为营养强化剂添加到食品中以提升其加工附加值。     

挤压膨化藜麦粉工艺优化及品质分析

为丰富藜麦产品多样性,开发即食型藜麦产品,采用挤压膨化工艺加工藜麦粉,通过响应面法确定最佳工艺参数,并对挤压膨化藜麦粉的营养成分、体外抗氧化活性与淀粉体外消化性进行了评价,同时研究了挤压膨化加工对藜麦粉品质的影响。结果表明:最佳挤压参数为水分含量16.61%,模口直径4.00 mm,挤压温度140.00℃,螺杆转速160.00 r/min,综合评分为88.17分。在此条件下,挤压膨化藜麦粉蛋白质含量为12.44 g/100 g DW(干重),含17种氨基酸,总脂肪含量为6.32 g/100 g DW,亚油酸、亚麻酸含量分别占总脂肪的55.38%、8.07%,含有较高的矿物质钙、铁和锌含量;总酚含量为2.45 mg GAE/g DW,总黄酮含量为0.29 mg CE/g DW,其DPPH自由基清除力、ABTS+自由基清除力和Fe3+还原力分别为2.80、3.34、8.45 μmol TE/g DW;淀粉消化性良好且体外血糖生成指数为84.69。经挤压膨化加工后,藜麦粉部分营养成分存在一定程度损失,总酚、总黄酮含量下降,抗氧化活性减弱,但淀粉体外消化性明显提高且产品食用体验更佳。     

Influence of synchronizing protein and starch degradation in the rumen on nutrient utilization and microbial protein synthesis

A 4 x 4 Latin square design with four multiparous cows in midlactation fitted with duodenal cannulae was used to determine the effect of synchronization of protein and starch degradation in the rumen on nutrient availability in lactating cows. As major starch and protein sources, diets contained: barley plus cottonseed meal; barley plus brewers dried grains; milo plus cottonseed meal; and milo plus brewers dried grains. Experimental periods were 12 d and consisted of 8 d adjustment and 4 d collection. Chromium oxide was used as the marker to determine digestibility and nutrient flow from the rumen. Microbial protein synthesis was estimated from nucleic acid content in duodenal samples. Apparent and corrected rumen digestibilities of DM, organic matter, CP, and starch were higher for diets containing barley than milo but were not affected by protein source. For diets containing barley and milo, starch digested postruminally averaged 820 and 2190 g/d and percentage digestibility was 70 and 77%. No difference among diets was found in DM, organic matter, and CP flow to the small intestine; however, microbial N synthesis was higher in diets containing barley than in diets containing milo.     

Effect of feeding corn, hull-less or hulled barley on fermentation by mixed cultures of ruminal microorganisms

Increased demands for corn grain warrant the evaluation of alternative grain types for ruminant production systems. This study was conducted to determine the effects of hulled and hull-less barley (Hordeum vulgare L.) cultivars compared with corn (Zea mays L.) as an alternative grain type on fermentation in cultures of mixed ruminal microorganisms. Three continuous fermentors were fed 14 g of dry feed per day (divided equally between 2 feedings) consisting of alfalfa (Medicago sativa L.) hay pellets (40% of dry matter) and 1) ground corn, 2) hulled barley, or 3) hull-less barley concentrate (60% of dry matter) in each fermentor. Following an adaptation period of 5 d, culture samples were taken at 2 h after the morning feeding on d 6, 7, and 8 of each period for analysis. A second run of the fermentors followed the same treatment sequence to provide replication. Culture pH was reduced with corn (5.55) and did not differ between barley cultivars (average pH 5.89). Total volatile fatty acid concentration and acetate to propionate ratio were not different across grain type or barley cultivar with the exception of greater total volatile fatty acid concentrations with hull-less barley. Corn produced less methane (14.6 mmol/d) and ammonia-N (7.3 mg/100 mL) compared with barley (33.1 mmol/d and 22 mg/100 mL, respectively); methane was greater with hull-less barley but ammonia-N concentration was similar between the 2 barley cultivars. Hull-less barley had greater digestibility compared with hulled barley, and corn had reduced digestibility compared with barley. Concentrations of C18:0 were greater and those of C18:1 and C18:2 lesser in cultures fed hulled and hull-less barley compared with corn. Our data indicate that grain type and barley cultivar have an impact on ruminal fermentation. The lesser starch concentration of barley minimized the drop in culture pH and improved digestibility.     

Chemical Composition and Nutritional Quality of Date Seeds

ABSTRACT The seeds of Ruzeiz and Sifri date cultivars, on the average, contained 6.5% protein, 10.4% fat, 22.0% fiber, 1.1% ash, and 60.0% carbohydrates on a dry weight basis. Mineral analysis showed higher concentration of K followed by P, Mg, Ca and Na. Among the microelements, Fe was in higher concentration (7.4 mg/100g dry weight) followed by Mn, Zn and Cu. Oleic (44.25%), lauric (17.35%), myristic (11.45%), palmitic (10.30%) and linoleic (8.45%) were the major fatty acids in date seed oil. Tryptophan (chemical score = 77) was the first limiting amino acid in date seed proteins (FAO/WHO, 1973). The average in vitro protein digestibility and calculated protein efficiency ratio values were 63.5% and 1.65, respectively, compared to 90% and 2.50 for ANRC-Casein.     

Physicochemical characteristics and in vitro bile acid binding and starch digestion of β-glucans extracted from different varieties of Jeju barley

Physicochemical properties of six different varieties of barley and their β-glucans were evaluated along with in vitro bile acid binding and starch digestibility for health beneficial effects. β-Glucan concentrations in less-hulled, beer, black, waxy-naked, naked, and blue barley were 3.44, 3.46, 6.08, 6.75, 6.45, and 5.91%, respectively. Viscosity of waxy-naked barley flour was the highest. While the yield of β-glucan from waxy-naked barley after extraction was 95.49%, less-hulled barley was 70.09%. As the increase of β-glucan purification, in vitro bile acid binding was increased when compared with cholestyramine and cellulose. In vitro starch digestibility of barley flour and the mixture of potato starch with β-glucan were increased by heat and β-glucan concentration. Estimated glycemic index (GI) calculated based on in vitro starch digestibility was decreased by increasing β-glucan. These results suggest that the physicochemical properties of barley were dependent on the variety of barley and especially β-glucan was involved.     

Effects of feeding hull-less barley on production performance,milk fatty acid composition,and nutrient digestibility of lactating dairy cows

The objectives of this study were to evaluate production performance, milk fatty acid composition, and nutrient digestibility in high-producing dairy cows consuming diets containing corn and hull-less barley (cultivar Amaze 10) in different proportions as the grain source. Eight primiparous and 16 multiparous Holstein cows were assigned to 1 of 4 diets in a replicated 4 × 4 Latin square design with 21-d periods. Cows were fed once daily (1200 h) by means of a Calan gate system (American Calan Inc., Northwood, NH). All diets contained ～20% grain (dry matter basis). Treatments consisted of 100% corn (0B), 67% corn and 33% hull-less barley (33B), 33% corn and 67% hull-less barley (67B), and 100% hull-less barley (100B) as the grain sources. Total-tract nutrient digestibility was estimated using lanthanum chloride (LaCl₃) as an external marker. Dry matter intake differed quadratically among treatments, being lowest for 67B and highest for 0B and 100B. Feeding hull-less barley did not affect milk yield, and milk fat concentration differed cubically among treatments. The cubic response was attributed to the higher milk fat concentration observed for the diet containing 67B. Neither the concentrations in milk of protein and lactose nor the yields of protein and lactose differed among treatments. The proportion of de novo synthesized fatty acids in milk did not differ among treatments. The apparent total-tract digestibility of dry matter, crude protein, and neutral detergent fiber did not differ among treatments. Although a quadratic effect was observed, starch digestibility was minimally affected by treatments. In conclusion, this study indicates that hull-less barley grain is as good as corn grain as an energy source when formulating diets for high-producing dairy cows.     

新疆药桑椹营养成分分析及其体外抗氧化作用

以新疆独特的药用果桑药桑椹为研究对象,分析药桑椹鲜果中总糖等基本营养成分及总黄酮等生物活性成分,并测定其体外抗氧化能力。药桑椹鲜果中总糖、粗纤维及粗蛋白含量分别为12.9、1.28、1.17 g/100 g,明显低于对照白桑椹。药桑椹中矿物质Ca、Fe含量为113 mg/100 g和11.9 mg/100 g,分别是白桑椹的1.6 倍及1.7 倍。药桑椹中VC与总酸含量高达48.4 mg/100 g与47.1 mg/g,分别是白桑椹的8.1 倍与8.4 倍。药桑椹中总多酚、总黄酮、多糖、花青素等生物活性物质含量均明显高于白桑椹,且其体外总抗氧化能力和清除DPPH自由基能力亦显著高于白桑椹。     

Chemical Composition,Starch Bioavailability and Indigestible fraction of Common Beans (Phaseolus Vulgaris L.)

In Mexico, consumption of beans represents 15% of the normal diet of the population in rural zones. Four common bean varieties cultivated in Mexico were studied regarding their chemical composition, starch digestibility and indigestible fraction. The protein level in the samples Huasteco, Tacana and TLP 19 was not different (α = 0.05), but Veracruz cultivar had the highest protein and ash content, and the lowest lipid level. Differences in chemical composition were determined in the cultivars studied. Total starch (TS) ranged between 33.6 and 36.7%, and the cultivars Tacana, TLP 19 and Veracruz were not different in starch content (α = 0.05). The available starch (AS) determined represented between 74 and 87% of TS, due to the resistant starch content and perhaps some complex formed between starch and protein or starch and polyphenols, by the high level of the indigestible fraction determined in the beans. The in vitro α‐amylolysis rate was similar for the different varieties, except for Veracruz cultivar which presented a slightly lower hydrolysis rate.     

The effects of hydrothermal processing on antinutrients, protein and starch digestibility of food legumes

The effects of hydrothermal processing on antinutrients and the protein and starch digestibility of black grams, chick peas, lentils and red and white kidney beans was investigated. The tannins and phytic acid contents in these five food legumes ranged from 770 to 1100 and 970 to 1440 mg/100 g, respectively, whereas protein and starch digestibility of the raw food legumes was found to be from 33.8 to 37.6 and 36.8 to 42.0%, respectively. A reduction in the level of these antinutrients, along with an improvement in protein and starch digestibility, was observed after cooking. The tannins and phytic acid contents were reduced by 33.1–45.7 and 28.0–51.6%, respectively, because of the use of different hydrothermal treatments at 100, 121 and 128 °C. Maximum improvement in protein digestibility (95.7–105.1%) and starch digestibility (116.7–137.7%) was observed on cooking at 121 °C for 10 min. However, cooking in boiling water resulted in improvement in protein and starch digestibility of the food legumes by 86.9–93.3 and 84.0–90.4%, respectively.     

多酚对莲藕淀粉和玉米淀粉理化和消化特性的影响

为探究多酚对莲藕淀粉和玉米淀粉性质的影响,将莲藕淀粉、玉米淀粉分别与藕节汁、儿茶素以及没食子儿茶素混合制备了淀粉多酚复合物。通过X-射线衍射仪（XRD）、傅里叶红外光谱（FT-IR）、快速黏度分析仪（RVA）和差示扫描量热仪（DSC）对复合物的物理化学性质进行了表征,同时使用体外消化模型评估了消化率。结果显示,莲藕淀粉和玉米淀粉对儿茶素的吸附量为4.22 mg/g和3.79 mg/g。多酚降低了淀粉的整体黏度,其中,儿茶素对玉米淀粉的峰值黏度影响最为显著,降低了14.61 %,且显著提高玉米淀粉颗粒的稳定性。FT-IR、XRD结果表明,在两种淀粉的老化过程中,藕节汁多酚可以显著降低其结晶度,并抑制两种淀粉的回生。莲藕淀粉和玉米淀粉的水解率均低于其淀粉-多酚复合物的水解率,其中儿茶素使莲藕淀粉的抗性淀粉含量增加了5.6%,藕节汁多酚使玉米淀粉的抗性淀粉含量增加了7.7%。     

Physicochemical properties,anti-nutritional and bioactive constituents,in vitro digestibility,and techno-functional properties of bioprocessed whole wheat flour

This study investigated the impact of bioprocessing techniques (germination, solid-state fermentation, the combination of germination, and solid-state fermentation) on the physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of whole wheat grains were investigated. Bioprocessed whole wheat flour (WWF) samples and the raw flour (control) were prepared using standard procedures. Proximate, anti-nutritional, mineral and amino acid (AA) compositions, protein digestibility, antioxidant activities, starch characteristics, and techno-functional properties were studied using standard methods. The bioprocessing methods increased (p ≤ 0.05) the protein (13.37–16.84 g/100 g), total dietary fiber, mineral constituents, resistant starch (7.19–9.87 g/100 g), slowly digestible starch, phenolic content, antioxidant activities (ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity), most AAs, and protein digestibility. Also observed were decreases (p ≤ 0.05) in rapidly digestible starch, phytic acid, tannin, and trypsin inhibitor activity. The adopted bioprocessing techniques modified the thermal, functional, color, and pasting properties of the WWF and resulted in molecular interactions in some functional groups, as revealed by Fourier transform infrared spectroscopy, compared to the raw flour. The combination of germination and fermentation improved the physicochemical (titratable acidity = 4.93%), protein (16.84/100 g) and starch digestibility (resistant starch = 9.87%), antioxidant (FRAP = 78.90 mg/GAE/100 g), and mineral contents (calcium = 195.28 mg/100 g), modified the pasting (peak viscosity = 90.34 RVU), thermal (peak temperature = 64.82°C), and color properties of WWF with reduced anti-nutritional factors. The combination of these processing techniques could serve as a natural and low-cost technique for the modification of whole wheat functionality and subsequently as an improved functional ingredient during food product development.     

Thermal heat processing effects on antinutrients,protein and starch digestibility of food legumes

Thermal heat processing effects were investigated on antinutrients, protein and, starch digestibility of black grams, chick peas, lentils, red and white kidney beans. The tannin and phytic acid contents in these five food legumes ranged from 770–1100 mg/100 g to 970–1440 mg/100 g, respectively, whereas protein and starch digestibilities of the raw food legumes were 33.0–37.6% and 36.8–42.0%, respectively. Reduction in the levels of antinutrients, along with an improvement in protein and starch digestibility, was observed after cooking these food legumes. Antinutrient, including tannin (33.1–45.7%) and phytic acid (28.0–51.6%) contents, were reduced by different thermal heat treatments (121AC10, 121AC20, 121AC40, 121AC60, 121AC90, 128AC20). Maximum improvement in protein (95.7–105%) and starch (117–138%) digestibilities was observed on cooking these food legumes at 121 °C for 10 min (121AC10). However, ordinary cooking resulted in improvement of protein and starch digestibilities of the food legumes by 86.0–93.3% and 84.0–90.4%, respectively.     

挤压膨化对青稞中不同形态多酚组成及抗氧化活性的影响

以独立花青稞为材料,探究挤压膨化对青稞中不同形态多酚组分及抗氧化活性的影响。采用福林酚法测定膨化前后青稞样品的多酚含量;采用高效液相色谱法测定醇提物中的7种多酚单体含量;采用1,1-二苯基-2-三硝基苯肼自由基清除法测定抗氧化能力的变化。结果表明,经挤压膨化处理后,总多酚、游离型多酚和结合型多酚分别降低了52.7%,89.3%,23.7%,酯化型多酚含量较低,略微增加了2.49 mg/100 g;游离型多酚中检测出的多酚种类增加了3种,7种多酚单体在结合型多酚中均有测出;其中阿魏酸含量最高且主要以结合态存在,其含量处理后显著增加;此外,两种条件下青稞提取物抗氧化活性分别为1.76,0.93 mg/g,多酚含量与抗氧活性呈极显著正相关。表明挤压膨化技术运用于青稞加工之中,在改变青稞质构和口感的同时会降低多酚含量及抗氧化活性。