Ökad näringstillgänglighet genom surdegsfermentering : surdegsfermenterings påverkan på reduktion av anti-nutrienter, proteiners nedbrytbarhet och fiberfunktionalitet i bröd

Sourdough fermentation is a traditional bread leavening method based on the synergistic, metabolic activity of lactic acid bacteria (LAB) and yeast in the dough. This complex process is highly dependent on various extrinsic factors such as fermentation duration and intrinsic factors such as endogenous enzyme activities. The aims of this literature review are to deepen the knowledge on the effect of sourdough fermentation on nutrient accessibility, with particular focus on the antinutrient quantities of phytic acid and tannin, as well as protein and fibre digestibility within the bread. To conduct the literature research keywords like wholegrain, antinutrients, digestibility and sourdough fermentation were used when searching for relevant scientific articles using databases such as Google Scholar, Web of Science and SLU library Primo. Key findings suggest that sourdough fermentation provides significant biochemical transformation of the dough through microbial enzymes and acidification by LAB, which activates grain endogenous enzymes. These changes result in reduction of phytic acid and tannin, which improves the bioavailability of minerals and protein. Protein digestibility increase due to reduction of antinutrients and because of solubilisation and depolymerisation of gluten. Additionally, the amount of fibre increases because of exopolysaccharide production by LAB and resistant starch formation. Conversion of insoluble to soluble fibre occurs, thereby fibre functionality is increased. Sourdough fermentation can improve the nutritional quality of bread. However, producing sourdough bread with a specific nutritional profile requires more research. It is necessary to understand how individual and combined fermentation factors influence nutrient quality and bioavailability within the bread

Antinutrients: Lectins, goitrogens, phytates and oxalates, friends or foe?.

The intake of foods derived from plants has been proposed as an useful strategy in the prevention of several chronic diseases. However, plants also possess a group of substances known as antinutrients, which may be responsible for deleterious effects related to the absorption of nutrients and micronutrients, or exert beneficial health effects. This review compiles scientific evidence regarding the physiological impact of some antinutrients (lectins, goitrogens, phytates and oxalates) in the human health, their negative effects and the culinary and industrial procedures to reduce their presence in foods. It can be concluded that, the effects of antinutrients on human health could change when consumed in their natural food matrix, and after processing or culinary treatment. Accordingly, some of these compounds could have beneficial effects in different pathological conditions. Future research is required to understand the therapeutic potential of these compounds in humans.post-print1647 K

Use of Carob Flour in the Production of Tarhana

In this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated. Carob flour was replaced with wheat flour at 0, 5, 10, 15 and 20% levels in tarhana dough. Dietary fibre, raw fibre, ash, Ca, K, Cu, total phenolic compound contents and total antioxidant capacity of dry tarhana samples as well as the acidity values during fermentation of the wet tarhana samples increased with carob flour substitution. Samples with supplementation had lower lightness and higher Hunter a and b values. Carob flour addition decreased the viscosity and yield stress of tarhana soup samples. The results showed that carob flour addition affected all the parameters measured to various extents including sensory properties. Overall acceptability scores were most highly correlated with taste. According to the sensory analysis results, carob flour can be used successfully up to the amount of 15%. © Copyright by Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences. © 2015 Author(s)

Grain legumes and human health

Since early civilisation in different continents, grain legumes have been a part of balanced diets together with cereals. In general the seeds from those two plant families give together a good source of essential amino acids and may have given an evolutionary advantage. A sustainable diet for vegetarians may not be possible without the protein-rich legumes. Consumed alone, legumes can be a mixed blessing because of their deficiency of some essential amino acids. This deficiency can be balanced in a varied diet containing components richer in tryptophan and the sulphur amino acid methionine and cysteine. Many legume species are exceptionally rich in secondary metabolites, some of which are beneficial to human health while without adequate processing through heating or leaching many can be detrimental to the health of the consumer. Soybean (Glycine max) is one of the most popular and also one of the more healthy species. The presence of genistein and other isoflavones makes it famous as an anti-cancer nutraceutical. Isoflavones and other phytoestrogens, occurring mainly in legumes, might be a factor promoting longevity. Other beneficial secondary metabolites are found among the non-protein amino acids. Legumes are very rich in an enormous variety of non-protein amino acids that can be beneficial or toxic. A beneficial non-protein amino acid occurs in high concentration in fenugreek seeds (Trigonella foenum-graecum), a component of curry, while a variety of toxic amino acids occurs in the genera Lathyrus and Vicia. Legume seeds also contain a variety of anti-nutritional factors that can be reduced by post-harvest processing such as fermentation or germination. Fermentation also improves the balance of essential amino acids. Numerous dietary products such as soy sauce or tempeh are traditional food ingredients derived from legumes

Determination of Anti-nutrients and Toxic Substances of Selected Fresh Leafy Vegetables Obtained from Minna Town, Nigeria

Determination of antinutrients and toxic substances in leafy vegetables is an imperative facet in nutritional studies as it establishes the baseline concentrations index for phytotoxins in the vegetables. Concentrations of cyanide, nitrate, soluble and total oxalates were quantitatively determined in the common leafy vegetables (Amaranthus cruentus, Hibiscus sabdariffa, Corchorus olitorius, Telfairia occidentalis and Vernonia amygdalina) consumed in Minna, Niger State, Nigeria, using colourimetric and titrimetric methods. The results show  that the concentration of cyanide in the leafy vegetables is within the permissible level of 200 mg/kg fresh weight while the concentration of nitrate in V. amygdalina and H. sabdariffa is within the acceptable daily intake of 219.00 mg/day, those of A. cruentus, C. olitorius and T. occidentalis is enough to induce toxicity in man. The soluble and total oxalates content in the vegetables are higher than the permissible level except that the concentration of soluble oxalate in H. sabdariffa is within the acceptable level of 250 mg/100 g. The results suggest that while the concentrations of cyanide in the analysed vegetables and nitrate in V. amygdalina and H. sabdariffa are safe for consumption, the concentrations of soluble and total oxalates in the vegetables and nitrate in A. cruentus, C. olitorius and T. occidentalis may contribute to nutritional problems if ingested without proper processing.Keywords: Leafy vegetables, toxic substances, cyanide, nitrate, oxalates                      

Trypsin Inhibitor Activity and Condensed Tannin Content in Bambara Groundnut (Vigna Subterranea (L.) Verdc) Grown in Southern Africa

Legumes are an important source of protein in many developing countries. However this protein is not readily available because of antinutrients. Farmers are being encouraged to grow bambara groundnut to meet food sufficiency, hence information on the content of antinutrients is required. The objective of the study was to compareantinutrients trypsin inhibitor activity and condensed tannin content in nine landraces of bambara groundnut grown in three Southern African countries, Botswana, Swaziland and Namibia respectively. Trypsin inhibitor activity was determined in raw seeds using the method developed by Kakade et al. (1974). Six landraces from Namibia (AHM968, NC2, NC1, DIP C and GAB C and AHM753), three from Swaziland (OM1, NC2 and UR/SR) and two from Botswana (DIPC and UR/SR) had high trypsin inhibitor activity. DIPC had the highest overall trypsin inhibitor activity (units/mg protein) of 60.4 while AHM 753 had low trypsin inhibitor activity of 49.1 (p< 0.05). The trypsin inhibitor activity of each landrace differed from country to country with no simple pattern revealed but the landraces from Namibia had the highest activity and those grown in Botswana had the least. The trypsin inhibitor activityreported is higher than in soybean and pigeon pea. The condensed tannin content was determined using butanol-HCl method by Porter et al. (1986). It ranged from 0.02% in NC1 and OM1 grown in Swaziland and Namibia respectively to 0.49% in AHM 753 cultivated in Namibia. Thirteen out of the 27 samples analysed had tannin content below theallowed limit of 0.10%; three were cultivated in Botswana and five each from Namibia and Swaziland. Seeds that had the highest condensed tannin content were brown, tan and red while those with the lowest condensed tannin content were cream coloured are they are recommended to be used in weaning formula

Levels of antinutritional factors in some wild edible fruits of Northern Nigeria

Sixteen wild fruits commonly consumed in northern Nigeria were assessed chemically for the presence of oxalate, phytate, saponin, and tannin. The highest level of oxalate was found in Zizyphus spinachristi,Zizyphus mauritiana and Balanite aegyptiaca (16.20±2.12%, 15.50±1.50% and 14.50±2.08%, respectively). Phytate was highest in Sclerocarya birrea (3.56±0.54%) and Haematostaphis barteri(3.30±0.10%). B. aegyptiaca, Detarium microcarpum and Parkia biglobosa had the highest saponin values of 16.01±0.02, 12.10±0.05 and 12.23±0.46% respectively. While tannin was highest in B.aegyptiaca (7.40±0.14%), closely followed by Hyphaena thebaica (6.39±0.5%) and Borassus aethiopum (5.90±0.13%). Though these antinutrients can interfere with nutrients utilization when in highconcentration, the values obtained for the fruits analysed were not up to the toxic levels of the antinutrients. Fruits such as Vittaleria paradoxum, Adansonia digitata, Diospyros mespiliformis Phoenixdactylifera and young shoot of Bor. aethiopum are highly recommended for consumption as they contain low amount of the antinutrients analysed

Quality Evaluation and Sensory Properties of Gari Enriched with Pigeon Pea Flour

Gari is a staple food for many families in Nigeria and other sub-Saharan African countries, but it is very low in protein. However, pigeon pea has the potential of increasing its protein content, thereby, improving the protein intake of the people. The study aimed at evaluating the proximate composition, antinutrients content and sensory properties of gari-pigeon pea flour blends. Seven blends were produced from different proportions of gari and pigeon pea flour in the ratios of 95:5, 90:10, 85:15, 80:20, 75:25, 70:30 and 100:0 (control). The proximate composition, antinutrients content and sensory attributes of the blends were determined using standard methods. Significant differences (p&lt;0.05) exist in the values of the proximate composition, antinutrients content and sensory properties. The proximate composition indicated significant (p&lt;0.05) increase in protein (1.87 – 3.66 %), ash (1.01 – 1.60 %), fat (0.72 – 1.30 %), crude fibre (0.68 – 1.26 %), and significant (p&lt;0.05) decrease in carbohydrate (88.51 – 84.96 %) and energy value (368.0 – 366.18 Kcal/100g) as the inclusion of pigeon pea flour into gari increased. The antinutrients content significantly (p&lt;0.05) decreased with increase in the addition of pigeon pea flour. The sensory scores were significantly (p&lt;0.05) affected with increase in pigeon pea flour inclusion. However, the samples with up to 15% pigeon pea flour inclusion were acceptable to the panelists. The study has shown that enriched gari with increased protein content and acceptable qualities can be produced from gari-pigeon pea flour blends. &nbsp;&nbsp;&nbsp

EVALUATION OF PRIMING ON ANTINUTRITIONAL FACTORS IN LEAF OF CUCURBITA MAXIMA IN RIVERS STATE NIGERIA

The capacity of priming agents on the management of antinutritional factors in the leaf of Cucurbita maxima (duchesne Linn) winter squash was evaluated using hydro-prime agent (Biomagnetic treated water) and Bioprime agents (Biochar and Bacillus licheniformis with control at Rivers State University Teaching and research farm Port Harcourt, the leaf of Cucurbita maxima primed plant was harvested and further processed for the reduction of antinutritional factors using standard methods. The harvested data was subjected to ANOVA of variance-(DUNNETT and Turkey means comparison), Microsoft test and Statistical analysis system-john Macintosh project. However, the test results inferred that Biomagnetic treated water and Bacillus licheniformis had highest positive and negative percentage difference while biochar treated sample showed equilibrium in both negative and positive percentage different but reduced more negatively on phenol antinutritional value all on the leaf and seed sample plant. Moreover, the variational analysis confirmed the efficacy of biomagnetic treated water followed by Bacillus licheniformis and biochar sample plant informed importance of ipomea aquatica as biomass for biochar production verified via sequenced result obtained

Growth performance of broiler chicks fed Aspergillus niger- fermented Terminalia catappa seed meal-based diet

Forty-five, day-old broiler chicks with an initial average weight of 30.25±2.40 g were divided into three groups of fifteen animals each. The first group was placed on soybean-based (control) diet; the second group on raw (unfermented) T. catappa seed meal-based diet; and the third on A. niger-fermented T. catappa seed meal-based diet, for seven (7) weeks. Feed intake, feed conversion ratio, average weekly body weight gain and mortality were monitored. Though significantly lower (