Effect of germination on the chemical,functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus)

The chemical, functional and pasting properties of flours processed from germinated (0, 24, 48 and 72 h) brown and yellow varieties of tigernut (Cyperus esculentus) seed was studied. Germination decreased carbohydrate (60.50–53.60%) and fat (60.50–53.60%) while protein and ash increased from 8.23% to 12.40% and 3.28% to 4.26%, respectively. In addition, functional properties such as foaming, emulsion, water and oil absorption capacities increased from 7.75% to 12.91%, 14.32–20.25 ml oil/g sample, 2.56–6.97 g water/g sample and 1.14–1.78 g oil/g sample, respectively, with germination. Least gelation of flour samples were improved as a result of germination process. Conversely, bulk density decreased with germination time (0.58–0.50 g/cm³). Trough, peak viscosity, break down, final viscosity, peak time and pasting temperature values were in the range (120.96–203.04 RVU), (145.28–228.11 RVU), (7.85–14.32 RVU), (180.62–324.73 RVU), (5.01.83–6.00 min) and (63.85–65.47 °C), respectively. Our results suggest that the incorporation of germinated tigernut flours may help in enhancing protein calorie delivery with improved functionality in complementary food formulations and baked products.     

Proximate,Functional and Anti-Nutritional Properties of Boiled Ukpo Seed (Mucuna flagellipes) Flour

“Ukpo” (Mucuna flagellipes) seed flour is one of the soup thickeners used in most rural Igbo-speaking communities of Southern Nigeria. Its preparation is usually associated with long cooking time which is required to soften the cotyledon before grinding as well as reduce the anti-nutritional components of the seed. This work was therefore aimed at determining the effect of boiling time on some functional properties and antinutritional properties of the ukpo seed flour. The result obtained showed that there were slight reductions in the protein, fat and ash content as boiling time increased probably due to leaching. All the functional properties analysed increased significantly (p ≤ 0.05) with increasing boiling time. The water absorption, oil absorption and emulsion capacities increased from values of 1.60 ml/g, 1.23 ml/g and 9.3 ml/g respectively at 0 minutes to 3.2 ml/g, 2.8 ml/g and 17.66 ml/g respectively at 60 minutes. The bulk density and swelling index also increased from 0.72 g/ml to 1.17 cm³/cm³ and from 1.02 g/ml to 1.36 cm³/cm³ respectively. The oxalate, tannin, saponin, phenol and phytate contents decreased significantly (p ≤ 0.05) with increasing boiling time. The values at 60 minutes boiling time were 0.14%, 0.182%, 0.434%, 0.146% and 0.719% respectively. These results suggest that heat treatment improves the performance of the Ukpo flour in soup thickening while reducing to a large extent the anti-nutritional properties.     

Physicochemical Properties of Mango Seed Flour

The proximate composition, functional and antinutritional properties of flour produced from seeds of mangoes grown in Ebonyi State were studied. Two cultivars: India and Indochinese were used for the study. The aim of the study was to determine any possible potential that flour obtained from these seeds might possess. Results revealed that flours from India and Indochinese cultivars had protein contents of 6.00 and 4.95%; moisture, 5.00 and 10.36%; fibre, 11.00 and 15% while the carbohydrate was 74.41 and 64.23% respectively. Results from the functional properties showed that flours from both of the cultivars had water absorption capacities of 2.0 g/g and 1.5 g/g; oil absorption capacity of 2.16 g/g and 1.83 g/g while foaming capacity was 3.79 g/g and 3.75 g/g with India cultivar having higher values for each of the functional properties studied although, there was no significant difference (p > 0.05) in the values except for the water absorption capacity. Levels of hydrogen cyanide, phytic acid and trypsin inhibitors were generally low and within safe levels.     

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.     

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.     

Chemical,functional and nutritional properties of wet dehulled niger (Guizotia abyssinica Cass.) seed flour

Niger seeds were dehulled using hot lye treatment. Dehulling of niger seeds increased the protein and fat contents from 24 to 35 and 31–53 g/100 g and decreased the crude fiber from 16.9 to 2.2 g/100 g, respectively. The defatted flour prepared from dehulled niger seeds was evaluated for chemical, functional and nutritional properties and compared to the undehulled flour. The protein content of the dehulled flour increased from 44 to 63 g/100 g. Dehulling resulted in inactivation of trypsin inhibitor activity. The dehulled flour had higher water and fat absorption capacities. However, the nitrogen solubility, emulsification capacity and foaming properties decreased. Chemical score of the dehulled flour was higher; threonine was the first limiting amino acid followed by lysine and isolecuine. The in vitro digestibility of the protein increased due to dehulling (85.5%) compared to that of undehulled flour (76%). The calculated nutritional indices, essential amino acid index, biological value, nutritional index and C-PER, were higher in dehulled flour compared to undehulled flour. The available lysine content appeared to be unchanged.     

Quality Evaluation of Maize Chips (Kokoro) Fortified with Cowpea Flour

Quality evaluation of “kokoro” fortified with cowpea flour (0, 10, 20, 30, and 40 %) was studied. The blends were reconstituted into a thick paste, manually moulded into kokoro stick and deep fried in hot vegetable oil at about 170°C for 5 minutes. These flour blends were analyzed for pasting, proximate and functional properties. The result showed that there was significant difference (p < 0.05) in the proximate composition in all the bends. The protein content ranged from 15.20 – 23.03% while ash content was between 1.29 – 1.90%, which increased with increase in cowpea flour. The carbohydrate, fat and fiber contents decreased with values ranging from 59.17 – 65.00%, 3.24 – 4.40% and 2.23 – 2.96%, respectively. The pasting characteristics of the maize cowpea blends gave a peak viscosity ranging from 510 – 702 cp. There was no significant difference (p > 0.05) in the pasting time and temperature. The functional properties reflected that water absorption, oil absorption and foaming capacity significantly increased with increase in cowpea flour with their values ranging from 186.67 – 210.00 g/100 g, 163.33 – 195.00 g/mg and 30.73 – 39.27% respectively. Bulk density also followed the same trend. Sample CAF (100% maize) reflected the highest dispersibility value (6.63%). No significant difference (p > 0.05) was observed in the swelling capacity and least gelatinization concentration. Although the sensory result indicated that increase in cowpea flour does not show a significant difference (p > 0.05) in the sensory parameters, the overall acceptability of the samples was highly rated.     

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.     

Effect of Freezing and Hot Water Soaking on the Functional Properties of Rice Flour Derived from four Sri Lankan Traditional Rice Varieties

Rice cultivation nowadays has become as major concern to Sri Lanka due to high dependency of chemical fertilizers. There is an interest to promote utilization of rice obtained from traditional rice varieties which are well adopted to Sri Lankan environmental conditions, such varieties are highly nutritious and less dependent on agrochemicals. Thus they are ideal candidates in promoting organic food products without chemical inputs. Rice flour is a good substitute for imported wheat flour in bakery industry. However due to lack of gluten protein, rice flour cannot be used directly in bakery products without any modifications. In this study rice grains derived from four traditional rice varieties namely Madathuwalu, Kaluhenati, Pachaperumal and Ratdal were subjected to freezing at -20^oC (24 hours and 48 hours), hot water soaking at 80^oC (5 minutes and 10 minutes) individually and in dual combinations. Untreated rice flour served as the control and experiments were conducted in triplicates. Water Absorption Index (WAI), Water Solubility (WS), Swelling Power (SP) and pH values were measured in both treated and untreated rice flour. Results showed that these physical treatments to the rice grains brings about a significant difference (p< 0.05) on the functional properties of rice flour both individual and in dual combinations. Strong correlation (p=0.000) was obtained between WAI and SP. Dual modification treatments were found to be highly effective in improving functional properties of all selected traditional rice varieties compared to the single modification. Freezing at -20^oC for 48 hours was more effective than the 24 hours freezing to improve the functional properties. Therefore, this study proves that simple physical treatment methods such as freezing and hot water soaking could bring about a significant effect on the functional properties of traditional rice flour.     

Enrichment of Noodles with Soy Flour and Carrot Powder

Noodles were produced from four flour blends of whole wheat, wheat-cassava, wheat-cassava-soy flour and wheat-cassava-carrot flour blends respectively. The flours were analyzed for proximate analysis, functional properties and total carotenoid content. The cooking time of all samples was also determined. Results show that there were significant differences (p < 0.05) between values obtained for moisture content, protein and total carbohydrates (p < 0.05) while values for fat and ash contents of the samples were not significantly different (p > 0.05). The functional properties also showed significant differences (p < 0.05) between the pasting properties except for pasting temperature and the cooking time of the samples. The total carotenoid content of the dried carrot sample was found to be 28.34 mg/100 g dry weight basis, while the noodle sample containing 10% dried carrot sample (CSC4) had a total carotenoid content of 1.80 mg/100 g dry weight basis. The results suggest that noodles made from the different flour blends can compare favourably with conventional noodles made from wheat flour in quality and that carrot flour can be used for noodle enrichment.     

Physical,Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water-Extractable Proteins

Blends of wheat flour (WF) and African yam bean water-extractable proteins (AYBWEP) were processed into bread and cookies in the following ratios: 100: 0; 95: 5; 90: 10; 85: 15; 80: 20. The proximate composition, physical, chemical properties and sensory properties of bread and cookies samples from the blends were determined. Breads and cookies produced from the resultant blends were significantly higher (p < 0.05) in protein (16.39% – 18.36%) than the control (11.80% – 12.58%). Carbohydrate content decreased from 60.74% with addition of AYBWEP to 52.81% following 20% substitution. The pH of bread samples prepared from whole wheat flour and blends of wheat flour and AYBWEP were significantly different (p < 0.05) while bulk density and specific volume were not significantly different (p > 0.05). The pH of bread samples and cookies decreased with increase in the proportion of the AYBWEP blend from 5% to 20%. The highest specific volume (3.70 ml/g) was observed in bread samples prepared from the control 100: 0 blends while the 80:20 blends had the lowest specific volume (3.10 ml/g). There was no significant difference (p > 0.05) in the bulk density and thickness of the cookies. The cookies prepared using 80: 20 blends had the higher diameter (22.53 cm) and spread factor (54.03 cm) compared to the control. Generally, acceptability of the bread and cookies decreased with higher ratios of AYBWEP inclusion. The sensory acceptability scores showed the best AYBWEP substitution level for making bread and cookies was 5% and 10% of the AYBWEP respectively. The results are discussed in the context of the growing importance of promoting the processing and utilization of lesser known local crops in baked products.enrichment.     

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.     

Functional properties of corn and corn–lentil extrudates

Functional properties of corn and corn–lentil extrudates were investigated as a result of extrusion conditions, including feed rate (2.5–6.8 kg/h), feed moisture (13–19% wet basis) and extrusion temperature (170–230 °C). Lentil was used in mixtures with corn flour at a ratio of 10–50% (legume/corn). The water absorption index of extrudates increased with extrusion temperature and feed moisture content and decreased with feed rate and lentil/corn ratio. The water solubility index of extrudates increased with temperature, but decreased with feed moisture content and feed rate. The oil absorption index of extrudates increased with extrusion temperature and decreased with feed rate, feed moisture content and lentil/corn ratio. Generally, the use of lentil flour led to products with lower values for functional properties. Principal component analysis of functional properties discriminated samples with appropriate functionality based on industrial use.     

Effect of Milling Machines and Sieve Sizes on Cooked Cassava Flour Quality

Cassava flour has a wide range of uses and its product stability is a major advantage in exploiting its potentials for opening into new markets beyond the normal use of fresh roots and traditional food products. This study therefore examined appropriate processing methods to meet consumer needs. Dry cassava chips were obtained from the cassava breeding unit of the International Institute of Tropical Agriculture (IITA) Ibadan, Nigeria. 1 kg sample of chips was milled in each of pin, hammer, attrition and mortar mills. The flour recovered from each mill was weighed and sieved with 0.55 mm and 0.05 mm sieve apertures to compare the level of losses and final recovery percentage for each mill. The flour obtained, using the sieves for the different mills, was cooked for 5 min by mixing 200 ml of cassava flour with 400 ml of water. Sensory evaluation was conducted to assess the taste, texture, colour, plasticity and general acceptability of the cooked flours. The percentage flour recoveries were 96, 87, 75 and 62 respectively for pin, hammer, attrition and mortar mills. The results from sensory evaluation showed preference for the quality of cooked cassava flour from pin mill followed by those from hammer, attrition and mortar mills. There were significant differences (p < 0.05) in the quality of the cassava flour from the various milling machines. These results therefore suggest that products from the pin mill may be a better alternative to the popular hammer mill.     

Physical,Sensory and Microbiological Properties of Wheat-Fermented Unripe Plantain Flour

The physical, sensory and microbiological properties of wheat-fermented unripe plantain composite flour bread were studied. Mature unripe plantain was peeled, sliced, steam blanched, dried and milled into flour. The flour was made into a slurry (10 g of flour/3 ml of water) and allowed to ferment for 24 h. It was then dried, pounded and sieved through 0.25 mm sieve. The fermented unripe plantain flour was then blended with wheat flour in the ratios of (wheat:fermented unripe plantain) 100:0; 90:10; 80:20; 70:30; and 60:40. Bread was produced from the flour blends using the straight dough method. Loaf weight and volume decreased significantly (p < 0.05) with increasing levels of plantain flour inclusion. Sensory evaluation of the flour samples revealed significant differences in the ratings for crumb colour and texture between 100% wheat flour (100:0) and 60% wheat-40% fermented unripe plantain flour (60:40) bread but no significant difference was observed between all bread samples with respect to crust colour, taste, aroma and overall acceptability. The sensory scores showed that all the bread samples were acceptable. Microbiological analysis (total viable count) revealed that all the bread samples were free of microorganisms for up to four days after production.     

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.     

Functional properties of yellow field pea (Pisum sativum L.) seed flours and the in vitro bioactive properties of their polyphenols

Functional and bioactive properties of yellow field pea (Pisum sativum L) seed flour, protein isolate (PPI), two high fibre products (Centara III, Centara IV), and one high fibre–starch ingredient (Uptake 80), were determined. The whole seed flour had superior water and oil absorption capacities but the high fibre flours had significantly higher (p < 0.05) swelling ability. Centara IV and Uptake 80 had the highest gel clarity while Centara IV gel was the most resistant to freeze–thaw treatment. Polyphenolic constituents were extracted singly or sequentially with aqueous methanol and acetone; the whole pea seed flour and the pea protein isolate had significantly more polyphenolic constituents than the fibre products, which also resulted in higher in vitro antioxidant activities (trolox equivalent antioxidant capacity and diphenyl-picryl hydrazyl free radical scavenging ability). Results of renin- and ACE-inhibitory activities were mixed and did not correspond to the overall polyphenolic content and antioxidant test results, probably indicating the importance of components specific to individual extracts.     

Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis staph) Enriched with Cowpea (Vigna unguiculata L. walp) Flour

Bread-making potentials of composite flours containing 90% wheat and 10% acha enriched with 0-15% cowpea flour were investigated. Proximate composition and functional properties of the blends were studied using AOAC standard methods. Bread loaves were prepared from the blends using the straight dough method and evaluated for loaf height, loaf volume, loaf weight and sensory characteristics. Crude protein, crude fat, crude fibre and ash contents increased significantly (p < 0.05) with increase in level of cowpea flour addition, but moisture content was not significantly (p > 0.05) different among the blends. Functional properties, with exception of bulk density and swelling capacity, were significantly (p < 0.05) different among the blends. Average loaf height and loaf volume decreased significantly (p < 0.05) with increased cowpea flour but loaf weight showed opposite trend with significant (p < 0.05) differences as cowpea flour increased. However, the addition of cowpea flour significantly (p < 0.05) decreased the loaf specific volume but all enriched samples were not significantly (p > 0.05) different. Bread samples from composited blends were rated lower than bread from all wheat bread. Bread loaves from enriched composite flour with up to 10% cowpea flour were acceptable to the panelists.     

Cold atmospheric pressure plasma processing of insect flour from Tenebrio molitor: Impact on microbial load and quality attributes in comparison to dry heat treatment

In this study, the applicability of semi-direct cold atmospheric pressure plasma (CAPP) during postharvest processing of Tenebrio molitor flour is investigated. Besides analyzing the decontamination efficacy, plasma-induced impact on techno-functionality, protein solubility, composition and structure was determined and compared to heat induced effects.Following CAPP treatment, the total microbial load of the Tenebrio flour of 7.72 log₁₀ cfu/g was reduced to 7.10 (1 min), 6.72 (2.5 min), 5.79 (5 min), 5.19 (7.5 min), 5.21 (10 min) and 4.73 (15 min) log₁₀ cfu/g. With increasing exposure to CAPP, protein solubility at pH 4 almost linearly decreased to a minimum of 54%. Water binding capacity decreased from 0.79 to 0.64 g_water/g whereas oil binding capacity increased from 0.59 to 0.66 g_oil/g. Gel electrophoresis revealed a decrease of all protein fractions at pH 4 whereas at pH 10 the band pattern significantly shifted to protein fractions with higher molecular weights.Industrial relevanceEdible insects are rich in valuable protein, fat, fibre, minerals and micronutrients. Although a wide range of species represent a valuable alternative protein source that could contribute to food and feed security, they are industrially hardly exploited. The tailored application of proper processing technologies could lead to novel insect-based high-protein food and feed products with unique functional properties supporting the increase in acceptability among potential consumers. Current research concentrates on developing processing chains including innovative nonthermal approaches. Cold atmospheric pressure plasma (CAPP) has gained attention as an effective technology for the decontamination and modification of fresh and dry agricultural products. In the postharvest chain of edible insects, the application of CAPP could contribute to the development of safe and high-quality insect-based products in the food and feed sector.     

Phenolic composition,caffeine content and antioxidant capacity of coffee silverskin

Coffea arabica silverskin (CSS), the inner fruit layer surrounding coffee beans, was analyzed for its (poly)phenolic and caffeine content by means of liquid chromatography–tandem mass spectrometry and evaluated for its antioxidant properties by means of the Folin–Ciocalteu and FRAP methods. The most abundant quantified phenolics were caffeoylquinic acids, with the 5- and 3-isomers being the most relevant (199 mg/100 g and 148 mg/100 g, respectively). The three caffeoylquinic acid isomers reached a total concentration of 432 mg/100 g, corresponding to 74% of the total chlorogenic acids detected in CSS. The level of the three feruloylquinic acids detected was 143 mg/100 g, corresponding to 23%, and the two identified coumaroylquinic acids plus the two caffeoylquinic acid lactones were only marginally contributing to the final figure (only 3% of total hydroxycinnamates). No unconjugated phenolic acid was detected. Caffeine content in CSS was equal to 10 mg/g of product, 3.5 times lower than most coffee brews. The total antioxidant capacity (TAC) of CSS was 139 mmol Fe^2 +/kg, a value similar to those of valuable sources of food antioxidants like dark chocolate, herbs and spices. Besides its potential as a food supplement, CSS may represent an innovative functional ingredient exploitable to increase the TAC of a wide range of food products.