Gelation properties of salt-extracted pea protein induced by heat treatment

Gelation is one of the most important properties of plant proteins. In this paper, a low denaturation salt extraction method was used to extract pea (Pisum sativum L.) protein isolate from commercial pea flour. The gelation properties of this isolate were examined and compared to commercial products. The pea protein isolate followed the three-step process of gelation that is generally accepted for heat-induced gelation of globular proteins. The minimum gelation concentration of salt-extracted pea protein isolate (PPIs) was 5.5% while that of commercial pea protein isolate (PPIc) was 14.5%. The gelling point was in the range of 82–86 °C for 14.5% PPIs, 0.3 M NaCl at natural pH (5.65). With increasing heating rate, the gelling point tended to increase. Higher heating and cooling rates resulted in decreased final G′ (storage modulus) and G″ (loss modulus) values, indicative of decreased gel strength. A higher protein concentration resulted in higher G′ and G″ values and it was found that there was a power law relationship between protein concentration and G′ and G″. Tan delta (δ) values decreased with increasing protein concentration and at concentrations of 5.5% and above, tan δ remained constant which means the critical concentration for gel formation was 5.5%. The values of G′ and G″ for PPIs were greater than those of PPIc, and tan δ of PPIs was smaller, indicative of a stronger gel network. DSC data showed that PPIc had undergone denaturation whereas PPIs had not (ΔH = 15.81 J/g protein). Although rheometer data showed that the final G′ value of commercial soy protein isolate (SPIc) was smaller than that of PPIs, the gel prepared with SPIc was visually stronger than that of PPIs. The rheological data obtained with small amplitude oscillatory testing was not consistent with the actual observations. Overall, the low degree of denaturation of the PPIs resulted in a stronger gel than that of PPIc making the PPIs a more attractive food ingredient.     

Physico-chemical properties and nutrient composition of beach pea (Lathyrus maritimus L.)

Physico-chemical properties of Beach pea (Lathyrus maritimus L.) seeds were evaluated and their proximate composition determined. Results were also compared with those of green pea (Pisum sativum) and field pea (Lathyrus sativus). Beach pea seeds had a very low grain weight, density, hydration capacity, hydration index, swelling capacity and swelling index as compared to green pea and field pea. The contents of crude protein (29.2%), crude fibre (12.0%), reducing sugars (0.2%), total phenolics (1.2%) and ash (3.0%), and total free amino acids (0.6%) of beach pea were substantially higher than other pea varieties examined. The contents of cysteine (1.6%), methionine (1.1%), and tryptophan (0.3%) in beach pea proteins were low, but higher than those in green pea and field pea varieties from Canadian and Indian cultivars. Beach pea lipids were dominated by linoleic acid (69.1%), and were similar to green pea (45.1%) and Canadian grown field pea (57.0%). The macroelements of beach pea were dominated by potassium (476 mg/100 g), phosphorus (413 mg/100 g), magnesium (1180 mg/100 g), and calcium (144 mg/100 g). The contents of microelements, namely manganese, zinc, and iron in beach pea were 3.5, 3.0 and 9.4 mg/100 g, respectively.     

Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products

The polyphenolic and antioxidant content of white, Mexican blue, and American blue corns processed into nixtamal (cooked kernels), tortillas, and chips was investigated. A post-nixtamalization acidification treatment was assessed as a means to reduce polyphenolic and antioxidant losses. Similar anthocyanin composition (cyanidin 3-monoglycosides) and concentration (314 mg/kg) was observed for both blue corn genotypes as was their non-anthocyanin polyphenolic composition ((+)-catechin, free and esterified ferulic acid, and p-coumaric acid derivatives). Six derivatives of ferulic acid (88.8–816 mg/kg) along with the free form (2480 mg/kg), p-coumaric acid (6.6 mg/kg), two protocatechuic acid derivatives (4.2 and 14.2 mg/kg), and gallic acid (3.9 mg/kg) were identified in the white genotype. Both blue genotypes contained higher antioxidant capacity (>8.3 μmol Trolox equivalents/g) yet lower polyphenolic levels (3.6–4.4 g/kg) than the white genotype. Comparable anthocyanin losses were observed when the blue genotypes were processed into nixtamals (37%), tortillas (54%), and chips (78%) that correlated to polyphenolic (r = 0.91) and antioxidant capacity (r = 0.94) losses. Acidification was mainly effective in reducing anthocyanin (9–17%), polyphenolic (10%), and antioxidant capacity (6–14%) losses for the blue genotypes. This study compared polyphenolic and antioxidant content among corn genotypes and confirmed that acidification post-nixtamalization could reduce polyphenolic and antioxidant losses.     

Assessment of Antioxidant Properties of Tamarind Fruit Pulp and its Effect on Storage Stability of African Bread Fruit Seed dhal and Flour

This study evaluated the antioxidant activities of tamarind fruit pulp in scavenging 1, 1-diphenyl-2-picryl hydroxyl radical (DPPH) and in suppressing thiobarbituric acid reactive substances (TBARS) formation, as a marker of lipid oxidation, in African breadfruit seed dhal and flour. Water and ethanol extracts of tamarind fruit pulp at different concentrations were used to scavenge DPPH radical. Parboiled (100°C; 15 min) breadfruit seeds were dehulled to seed dhal, oven-dried (50°C; 72 h), and half of the dhal milled into flour. Samples (100 g each) of the seed dhal and flour added and mixed together with aqueous suspensions (0, 1.0, 2.0, 3.0 or 5.0 g per 5 ml water) of tamarind fruit pulp were analysed for TBA values within 4 months of storage at 26 ± 2°C. The water and ethanol extracts scavenged DPPH in a dose-dependent manner. The ethanol extract had IC50 of 38.17 while the water extract had IC50 of 7.32, indicating much higher antioxidant activity of water extract. Tamarind fruit pulp inhibited lipid oxidation in breadfruit seed dhal and flour as evident from the mean thiobarbituric acid (TBA) value which decreased with increasing concentrations of the fruit pulp. Antioxidant activity of the fruit pulp was higher in the flour than in the dhal within 4 months of storage. Both seed dhal and flour treated with tamarind fruit pulp had lower mean TBA values ranging from 2.80 to 4.12 ppm Malonaldehyde as against 4.55 to 4.91 ppm for untreated samples. Tamarind fruit can thus be further studied for possible exploitation as a natural antioxidant for use in food, drug and cosmetic products.     

Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities

The aim of this study was to determine the content of total free and bound phenolics, free and bound flavonoids, anthocyanins, and alkaloids and the profile of polyphenols of edible ripe pods of Prosopis alba and Prosopis nigra.P. alba flour showed significantly higher total (sum of Free- and Bound) phenolic content and total flavonoid compounds than P. nigra (p < 0.05) while P. nigra had higher concentrations of anthocyanins than P. alba (p < 0.05). The P. nigra flour shows a pattern characterized by the occurrence of anthocyanins as well as 14 flavonoid glycosides, with higher chemical diversity than P. alba, which shows 8 flavonoid glycosides as relevant constituents. The main compounds were quercetin O-glycosides and apigenin-based C-glycosides. The phenolic composition of two South American algarrobo pod flour is presented for the first time. P. nigra pods having higher content of anthocyanins are darker (purple) than those of P. alba (light brown). Furthermore, the sugar-free polyphenolic extracts of P. nigra and P. alba as well as anthocyanins enriched extracts from P. nigra showed antioxidant activity. P. nigra and P. alba polyphenolic extracts showed activity against a pro-inflammatory enzyme. In conclusion, algarrobo pods meal contained biologically active polyphenols, with a positive impact on human health.     

Pithecellobium jiringa legume flour for potential food applications: Studies on their physico-chemical and functional properties

Jering seeds are traditionally consumed as a legume in South-East Asia. In the present study, we evaluated the physico-chemical, functional and cooking properties of jering seed flour with a major aim to popularise this seed for development of new food products. The seed flour had high moisture (58.55%) and crude protein contents (14.19%). Results on the functional properties revealed significant differences in the protein solubility, which showed a decrease from pH 2 to pH 4, with high water absorption (2.83 ml/g) and oil absorption (1.83 ml/g) capacities. The emulsifying activity and stability of the seed flour was highest at 0.4 M (26.27% and 75.75%, respectively). Addition of carbohydrates (lactose, maltose and sucrose) decreased the least gelation capacity. Results of this study showed functional properties of jering seed flour to be dependent on the concentration, pH and ionic strengths, which can be suitably modified for development of new food products.     

Characterization of the antioxidant functions of flavonoids and proanthocyanidins in Mauritian black teas

Tea drinking is associated with an improved antioxidant status in vivo which may contribute to the lowering of the risk of certain types of cancer, coronary heart disease and stroke. The polyphenolic bioactive composition and the antioxidant properties of Mauritian commercial black and fresh tea leaves were evaluated. Hot water infusates contained high levels of total phenols, total proanthocyanidins and total flavonoids. The concentrations of individual compounds, (+)-catechin, (−)-epicatechin, (−)-epicatechin 3-gallate, epigallocatechin, (−)-epigallocatechin 3-gallate, gallic acid, and procyanidin dimers B1 and B2 were high. The ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays were used to assess the antioxidant potential of tea infusates with the following order of potency: Ouvagalia tea > Buccaneer’s choice > Black Label > Red Label > Extra > Corson > Chartreuse > La Flora > 3-Pavillons. Linear regression analyses indicated high correlation coefficient with total proanthocyanidin (TEAC r = 0.96 and FRAP r = 0.95) and total phenol contents (TEAC r = 0.90 and FRAP r = 0.92) in infusates. Catechins and gallic acid significantly contributed to the overall antioxidant capacity of black tea extracts. In general, the fresh tea leaves had high levels of total phenols, total flavonoids, total proanthocyanidin and exhibited greater antioxidant potentials when compared with black teas. Thus Mauritian black teas and fresh tea leaves can be rich sources of polyphenolic compounds and antioxidants, which may be highly relevant to the maintenance of normal health and disease management, an observation that has led to the commencement of a clinical trial study to assess cardiovascular health in Mauritius.     

Use of Seed Sprouting in Modification of Food Nutrients and Pasting Profile of Tropical Legume Flours

The study investigates the effect of seed sprouting on minerals, anti nutrients and pasting characteristics of flours produced from some tropical legume seeds. Samples were collected from cowpea (Vigna ungulculata); red kidney beans (Phaseolus vulgaris), and Pigeon pea (Cajanus cajan) and each sample was divided into two portions. A portion was sprouted while the other portion served as the control. The flours from sprouted and non-sprouted seeds were analyzed for the minerals, anti nutritional and pasting properties. The samples were found to differ significantly (p < 0.05) in the minerals, anti nutritional composition and pasting properties of the flours. Sprouting increased the mineral contents of the flours generally the calcium content of non-sprouted red kidney beans (13.8 mg/100 g) increased to 16.1 mg/100 g in the sprouted flour. The haemagglutinin decreased from 40.6 HU/mg in non sprouted red kidney to 6.4 HU/mg in the sprouted. The final viscosity of the non sprouted flours were higher than those of the sprouted, with non sprouted cowpea scoring the highest, 272 RVU, while sprouted red kidney beans had the least, 109.06 RVU, which implies that sprouting caused a reduction in the gel strength and elasticity of the samples. Seed sprouting effectively increased the mineral nutrients and lowered the anti nutrients, but produced steamed paste with poor gel strength.     

Effect of storage on antioxidant activity of freeze-dried potato peels

A study was undertaken with the objective of evaluating the storage stability of the polyphenols and the antioxidant activity in the peel from two varieties of potatoes, Penta and Marcy, grown in Ontario, Canada. Samples were stored at ?20, 4 and 25 °C for 0, 2, 4 and 8 weeks. Peel from Penta variety contained higher levels of total polyphenolic compounds, 2.4 mg/g of peel d.w. compare to Marcy, 1.14 mg/g of peel d.w. Chlorogenic and caffeic acids were the major polyphenolic compounds present in both verities. Levels of polyphenolic compounds in the peel were influenced by storage temperature with maximum loss observed at 25 °C. Storage time caused a decline in the levels of polyphenolic compounds up to 4 weeks at all temperatures followed by a significant increase at the end of week 8. There was a parallel increase in the antioxidant activity of the peel samples during storage and until the end of 8 weeks of storage. At all temperatures of storage, there was a significant relationship (r = 0.43, P ≤ 0.05) between the amount of polyphenolic compound in the peel samples and their antioxidant capacity. Results suggest potato peel as a valuable source of polyphenolic compounds requiring proper storage condition to maintain their antioxidant properties.     

Bioactive substance contents and antioxidant capacity of raw and blanched vegetables

Five commonly consumed vegetables in Malaysia namely, four-angled bean (Psophocarpus tetragonolobus D.C.), French bean (Phaseolus vulgaris L.), long bean (Vigna sesquipedalis L.), snow pea (Pisum sativum var. macrocarpon L.) and snap pea (Pisum sativum) were blanched in boiling water for 10 min. The contents of total phenolics, ascorbic acid and β-carotene, and the antioxidant capacity as typified by β-carotene and free radical scavenging activity (DPPH) assays were determined for the raw and blanched vegetables. The study revealed that blanching caused a significant (p < 0.05) increase in β-carotene content [fresh (389–539 µg/100 g), blanched (510–818 µg/100 g)], except in snow pea. Conversely, there was a significant (p < 0.05) decrease in ascorbic acid content [fresh (1.2–7.8 mg/100 g), blanched (0.67–3.8 mg/100 g)]. After blanching, the total phenolic content and antioxidant activity either decreased or increased depending on the type of vegetables. The total phenolic content was positively correlated with the antioxidant activity of the studied vegetables to some extent, but not with ascorbic acid or β-carotene.Industrial relevanceBeans (four-angled bean, French bean and long bean), and peas (snow and snap pea) are commonly consumed vegetables in Malaysia. However, the scientific information regarding blanching and its effect on the total phenolic content and antioxidant activities is very limited. This work showed that blanching caused an increase in the carotene, total phenolic content and antioxidant activities in some of the selected vegetables. This work is important since, consumption of raw vegetables does not have high nutritional qualities and antioxidant activities as shown in this work.     

Antioxidant and Anti-diabetic Properties of Caryota Urens (Kithul) Flour

Starch extracted from pith of Caryota urens L. (Family: Arecaceae) palm is known as “Kithul flour” and is claimed to have health benefits according to folklore and Ayurveda. Antioxidants are believed to possess numerous health benefits. However, as yet, health benefits of C. urens flour have not been scientifically investigated. Antioxidant properties of C. urens flour were tested using different in vitro assays namely, 2,2-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS⁺), ferric reducing antioxidant power, oxygen radical absorbance capacity and ferrous ion chelating assays. Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) were also evaluated. Anti-diabetic properties were estimated using alpha amylase and alpha glucosidase enzyme inhibition assays. Dried methanolic extracts of both boiled and raw samples were used in all assays. Results of the study showed that C. urens flour possess free radical scavenging activity(raw 0.02± 0.01 and boiled 0.04±0.01 mg trolox equivalent (TE)/ g flour), electron donating reducing power (raw 0.10±0.03 and boiled 0.36±0.11 mg TE/g flour), oxygen radical absorbance capacity (raw 2.29± 0.71 and boiled 192.3 ± 57.71 mg TE/1 g flour) and metal ion chelating capacity (raw 0.03±0.01 and boiled 0.14±0.04 mg EDTA equivalents /g flour) exhibiting its antioxidant potential. TPC (raw 1.1±0.3 and boiled 5.12 ± 1.89 mg GAE/g flour) and TFC (raw 1.65 ± 0.47 and boiled 6.69 ± 1.27 μg QE/g flour) which are said to be contributed to antioxidant activities were also found. In addition, boiled flour which is generally consumed as a food has shown higher antioxidant activity. Caryota urens flour did not contain marked anti-diabetic properties. It is evident from results that Caryota urens flour has moderate antioxidant property which may associate with its traditional health claims.     

A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour

The rheological characteristics of twenty wheat flour samples obtained from four organic flour blends and a non-organic control were compared in relation to their ability to predict subsequent loaf volume in the baked bread. The flour samples considered had protein contents that varied between 11–14 g/100 g. Four different rheological methods were employed. Oscillatory stress rheometry on the protein gel extracted from the wheat flour, oscillatory stress rheometry and creep measurement on undeveloped dough samples and biaxial extensional measurements on simple flour–water doughs. None of the fundamental rheological parameters correlated with loaf volume. There was a correlation between the storage modulus of the gel protein and storage modulus for the undeveloped dough (r = 0.85). There was a weak negative correlation between protein content and biaxial extensional viscosity (r = −0.62). Stepwise multiple regression related loaf volume to dough stability time (measured on the Farinograph) and tan (phase angle) for the undeveloped dough samples (overall model r² = 0.54). The results indicate that the four rheological tests considered could not be used as predictors of subsequent loaf volume when the bread is baked.     

Physicochemical and Sensory Properties of Instant Kunun-Zaki Flour Blends from Sorghum and Mango Mesocarp Flours

Instant Kunun-zaki, a fermented non-alcoholic sorghum beverage, was prepared by mixing different per cent blend ratios of unmalted sorghum flour: mango mesocarp flour (90:0, 75:15, 70:20, 65:25, and 60:30) with 10% malted sorghum. Proximate compositions, chemical and functional properties of the blends were analyzed. Addition of mango mesocarp flour significantly (p ≤ 0.05) increased the ash (1.31 to 1.75%), crude fibre (2.57 to 3.39%) and decreased significantly (p < 0.05) the energy content (368.21 to 354.67 kcal/100 g) of the blends. The β-carotene content also increased from 95.65 to 139.13 μg/100 g with increased mango mesocarp flour. Hygroscopicity increased significantly (p < 0.05) from 6.10 to 10.28% while viscosity of the blends decreased significantly (p < 0.05) from 1715 to 1195.46 cP. Mango mesocarp flour addition increased the ash, crude fibre and introduced β-carotene into the product.     

Physicochemical,functional and cooking properties of under explored legumes,Canavalia of the southwest coast of India

Nutritionally potential under explored wild legumes viz., Canavalia cathartica and Canavalia maritima are widely distributed in mangroves and sand dunes, respectively, in Southwest coast of India. Physicochemical, functional and cooking properties of dried seeds of these legumes have been evaluated. Seeds and cotyledons of C. cathartica are larger and possessing higher hydration and swelling capacity than that of C. maritima indicating higher permeability and softness. The crude protein of C. maritima and C. cathartica were found to be higher than common pulses. The pH vs. protein solubility profile was almost similar with minimum solubility at pH 4 (27.8–28.1%). C. maritima showed higher oil absorption capacity (1.53 ml/g) as well as water absorption (0.1 M) capacity. The gelation capacity was minimal at 0.1 M NaCl and pH 4 for both the seed flours. Addition of carbohydrates (starch, lactose, maltose and sucrose) reduced the lowest gelling capacity of C. maritima except for maltose in C. cathartica. Emulsifying activity (EA) and emulsifying stability (ES) diminished with increasing concentration of flours. Minimum EA and ES were attained at pH 4 and maximum at pH 10 in both seed flours. Maximum EA for C. cathartica and C. maritima (62% vs. 72.6%) was attained at 0.4 M NaCl. The ES vs. flour concentration, pH and ionic strength profiles did not differ much between C. maritima and C. cathartica. Peak foam capacity (FC) and stability (FS) were achieved at 6% (w/v) of C. maritima flour, while the same was attained at 8% (w/v) of C. cathartica. The FC and FS of the seed flours improved with increasing pH (pH 2–10). C. maritima flour exhibited the better FC (27.7%), while C. cathartica exhibited better FS (44.42%) at pH 10. Although highest FC was attained at 0.4 M NaCl in both flours, C. maritima was found to be superior (30.5% vs. 28.5%). The flour of C. maritima attained the highest FS at 0.2 M NaCl than C. cathartica (0.4 M NaCl). The minimum cooking time for cotyledons of C. cathartica was more and higher gruel solid loss was reported due to its high L/B ratio. The Pearson correlation coefficients revealed that functional properties of seed flours vary due to their chemical composition.     

Effect of Different Soaking Time and Boiling on the Proximate Composition and Functional Properties of Sprouted Sesame Seed Flour

The effect of soaking time on the proximate composition and functional properties of sprouted sesame seed flour were investigated. Sesame seed samples were cleaned and pretreated by soaking in clean water for 8, 10, 12, 14 and 16 h. One batch was sprouted for 36 h and another portion was sprouted and then boiled (100 °C for 20 min), dried, milled into flours and subjected to further analysis. The raw (unsprouted) sample was used as control. The proximate composition and the functional properties were determined for each of the samples and the result showed deviations in nutrient content from the raw seed flour. Moisture and protein content was increased by soaking and sprouting but reduced after boiling from a value of (4.99% and 47.64%) to (4.92% and 42.06%) respectively, for the 10 h soaked sample. Fat, crude fibre, ash and carbohydrate contents were reduced by soaking and sprouting while boiling of the sprouted seeds increased the fat and carbohydrate content. Soaking, sprouting and boiling significantly affected the functional properties of the flour (p < 0.05). Soaking and sprouting reduced the bulk density and dispersion of the samples from an initial value of (0.83% and 67.50%) for the unsprouted seed flour to a value of (0.71% and 59.00%) in 10 h soaked samples but increased slightly in most of the soaked sprouted-boiled samples. Thus, soaking of sesame seeds for 12–14 h before sprouting can be used to improve the proximate composition and functional properties of sesame seeds, hence, increase the utilization of the flour.     

Phenolic composition,antioxidant and antimicrobial activities of free and bound phenolic extracts of Moringa oleifera seed flour

Phenolic compounds, antioxidant and antibacterial activities of defatted Moringa oleifera seed flour (DMF) were investigated. The total phenolic and flavonoid contents were measured using colorimetric methods. Free phenolic acid and flavonoid profiles were analyzed by high performance liquid chromatography, while antioxidant capacities were evaluated using scavenging assays of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), ferric reducing antioxidant power and total antioxidant capacity. The results showed that extractability of phenolic compounds was significantly higher (p < 0.05) in bound phenolic extract (4173.00 ± 32.22 mg gallic acid equivalents (GAE)/100 g) than in free phenolic extract (780.00 ± 14.2 mg GAE/100 g) and it showed higher antioxidant and antimicrobial activities. The IC₅₀ value for DPPH radical scavenging activity was 0.9 ± 0.05 and 14.9 ± 0.07 mg/mL for bound phenolic and free phenolic extracts, respectively. Bound phenolic extract was more effective (minimum inhibitory concentration (MIC), 0.06–0.157%) than free phenolic extract (MIC, 0.117–0.191%) against tested bacteria. Ten phenolic compounds (gallic acid, p-coumaric acid, ferulic acid, caffeic acid, protocatechuic acid, cinnamic acid, catechin, epicatechin, vanillin and quercetin) were identified and quantified in both extracts. These natural plant phenolics from Moringa seeds could be a good source of antioxidants and antibacterials for food and pharmaceutical industries.     

Soluble phenolics and antioxidant properties of soybean (Glycine max L.) cultivars with varying seed coat colours

This research was the first to investigate nutritional components, including soluble phenolics (isoflavones and anthocyanins), protein, oil, and fatty acid as well as antioxidant activities in different coloured seed coat soybeans (yellow, black, brown, and green) for two crop years. The soluble phenolics differed significantly with cultivars, crop years, and seed coat colours, while protein, oil, and fatty acid exhibited only slight variations. Especially, malonylgenistin and cyanidin-3-O-glucoside compositions had the most remarkable variations. Green soybeans had the highest average isoflavone content (3079.42 μg/g), followed by yellow (2393.41 μg/g), and black soybeans (2373.97 μg/g), with brown soybeans showing the lowest value (1821.82 μg/g). Anthocyanins showed only in black soybeans, with the average contents of the primary anthocyanins, cyanidin-3-O-glucoside, delphinidine-3-O-glucoside, and petunidin-3-O-glucoside, quantified at 11.046, 1.971, and 0.557 mg/g, respectively. Additionally, Nogchae of green soybean and Geomjeongkong 2 of black soybean may be recommended as potential cultivars owing to the highest average isoflavone (4411.10 μg/g) and anthocyanin (21.537 mg/g) contents. The scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals also differed remarkably, depending upon isoflavone and anthocyanin contents, with black soybeans exhibiting the highest antioxidant effects.     

Antioxidant and type II diabetes related enzyme inhibition properties of methanolic extract of an underutilized food legume,Canavalia ensiformis (L.) DC: Effect of traditional processing methods

The methanolic extract of Canavalia ensiformis (L.) DC (Jack bean) seed, an underutilized food legume collected from India was analyzed for antioxidant and health relevant functional properties. The raw seeds contained total free phenolic content of 12.98 ± 1.63 g catechin equivalent/100 g extract DM. The raw seed extract exhibited ferric reducing/antioxidant power (FRAP, 1218 mmol Fe[II]/mg extract), inhibition of β-carotene degradation (49.81%), radical scavenging activity against DPPH (56.78%) and superoxide (35.89%). In addition, 77.56% of α-amylase and 75.45% of α-glucosidase enzyme inhibition characteristics were found under in vitro starch digestion bioassay. Sprouting + oil-frying caused an apparent increase on the total free phenolic content with significant improvement on antioxidant and free-radical scavenging capacity, while soaking + cooking as well as open-pan roasting treatments showed diminishing effects. Inhibition of α-amylase and α-glucosidase enzyme activities were declined to 22.69 and 42.69%, respectively during sprouting + oil-frying treatment is more desirable for the dietary management of type II diabetic patients.     

The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products

Gluten-free products generally are not enriched/fortified and frequently are made from refined flour and/or starch. Such products have been found to provide lower amounts of total dietary fibre than their enriched/fortified gluten-containing counterparts.The objective of this study was to increase the level of total dietary fibre in gluten-free products by using extrusion technology and by incorporating a number of different fruits and vegetables, such as apple, beetroot, carrot, cranberry and gluten-free Teff flour cereal. The materials were added at the level of 30% into the gluten-free balanced formulation (control) made from rice flour, potato starch, corn starch, milk powder and soya flour. Different process conditions, such as water feed rate 12%, solid feed rate 15–25 kg/h, screw speed 200–350 rpm, barrel temperatures: 80 °C at feed entry and 80–150 °C at die exit were used. Pressure, material temperature and torque were monitored during extrusion runs. The relationships and interactions between raw ingredients, extrusion processing parameters and resulting extrudate nutritional and textural properties were investigated.The results of this study clearly show that extrusion technology has the potential to increase the levels of total dietary fibre in gluten-free products made from vegetables, fruits and gluten-free cereals.     

Effect of Firm Ripe Plantain Fruit Flour Addition on the Chemical,Sensory and Microbial Quality of Fura Powder

This study was carried out to determine the effect of firm ripe plantain fruit flour addition on the chemical, sensory and microbial quality of fura powder. Millet flour was supplemented with plantain flour at substitution levels of 0, 10, 20, 30 and 40 to obtain fura powder. The chemical composition, sensory properties and microbial quality were determined using standard methods of analysis. Addition of firm ripe plantain fruit flour significantly (p < 0.05) increased vitamin A, vitamin C, potassium, fibre and soluble solids (°Brix) levels of plantain-fura with the increasing level of plantain flour substitution. Fat content decreased from 6.0% to 3.0% with increased levels of plantain fruit flour addition. Similar trend was observed in protein content as it decreased from 13.0% to 10.0%. Microbial analysis results during three months of storage showed significant (p > 0.05) decrease in the microbial population with the increasing level of plantain flour addition. The results showed that blending of firm ripe plantain flour with millet flour would produce fura that is shelf stable, rich in natural anti-oxidant vitamins and safe for consumption.