Characteristics and Chemical Composition of the Seeds

Abstract: A field experiments were carried out at Shambat, Sudan (Latitude 15 40´ N and o Longitude 32 32´ E) in three consecutive seasons (2000/03) to investigate the effect of o Bradyrhizobium inoculation, chicken manure or sulphur fertilization on physical characteristics and chemical composition of hyacinth bean (Dolichos hyacinth L.) seeds. The results showed that chicken manure or sulphur fertilization in the presence or absence of Bradyrhizobium inoculation and their interactions significantly (P # 0.05) improved hydration coefficient and cookability of the seeds. Moisture and ash contents were not greatly affected while fat, fiber, protein and carbohydrates were greatly affected especially when 10 t/fed chicken manure or 100 kg/fed sulphur were applied with or without inoculation. Moreover, inoculation with or without chicken manure or sulphur fertilization greatly affected the chemical composition of the seeds. Tannin content of the seeds was increased by application of fertilizers especially when accompanied by inoculation. However, the in vitro protein digestibility was significantly (P # 0.05) improved especially when chicken manure or sulphur was applied to inoculated seeds. The results indicated that all measured parameters increased with increasing level of amendments (manure or sulphur) and the highest value of each parameter was observed with either 10 t/fed chicken manure or 100 kg/fed sulfur

Effect of Supplementation Followed by Processing on Nutritional Quality of Protein, Ca, P and Fe of Millet Flour

The effect of processing methods on millet flour supplemented with different levels (5, 10 and 15%) of defatted seed flour of Moringa (DSFM) and fenugreek (DSFF) on antinutritional factors, protein content and digestibility and total and extractable Ca, P and Fe was investigated. The antinutritional factors were increased (P≤0.05) with an increase in supplementation levels. However, processing of both raw and supplemented flour decreased (P≤0.05) the antinutritional factors. The reduction in antinutrients was accompanied by an increase (P≤0.05) in protein content, IVPD, total and extractable Ca, P, and Fe of supplemented flour compared to that of raw samples. Fermentation increased (P≤0.05) the protein content, IVPD, total and extractable Ca, P and Fe contents of the samples with supplementation level. Cooking of fermented dough slightly increased the protein content and IVPD of the samples but lowered both total and extractable Ca, Fe and P. Higher antinutritional factors, protein and IVPD were observed in millet dough supplemented with DSFM compared to that of DSFF while the total and extractable minerals of the supplemented flours are varied. Results obtained revealed that addition of DSFM and DSFF followed by the cooking of the fermented dough is a useful method to improve the nutritional value of millet flour

Screening of various parts of phaleria macrocarpa plant for alpha-glucosidase inhibitory activity

Phaleria macrocarpa is an herbal plant used in Malaysia to enhance vitality. The aim of this study was to screen the α-glucosidase inhibitory activity of different parts (fruit flesh, leaves and stem) of P. macrocarpa. Methanol (polar) and n-hexane (nonpolar) extracts, obtained by room temperature solvent extraction, were evaluated for in vitro α-glucosidase activity inhibition. The compounds were identified by using gas chromatography-mass spectrometry (GC-MS) according to their similarity index of >70%, which might be responsible for α-glucosidase inhibitory activity. The methanol extract of the fruit flesh had the highest yield (25.6 ± 0.5%), whereas the n-hexane extract of the stem is more effective against α-glucosidase activity (IC50 0.8 ± 0.1 μg/mL). The fruit flesh (IC501.3 ± 0.2 μg/mL) and leaves (IC501.6 ± 0.6 μg/mL) had also well effectively. The identified metabolites are predominantly phenolics, carbohydrates, triterpenes and organic acids, such as D-fructose, squalene, α-linolenic acid and α-D-glucopyranoside. In-depth chemical profiling using GC-MS was performed for the first time for this plant to assess the likely compounds present in the extract that could be associated with anti-hyperglycemic activity. Of the three parts tested, every part indicates the potential α-glucosidase inhibitory activity and hexane extract of stem showed more inhibitory activity among all extracts. Thus, P. macrocarpa can attenuate hyperglycemia by potently inhibiting carbohydrate hydrolyzing enzymes, making it a viable plant as a source of natural compounds for the management of type 2 diabetes mellitus

Nutritional composition, extraction, and utilization of wheat germ oil: A review

Wheat germ is a by-product of wheat milling from which wheat germ oil (WGO) can be obtained using different techniques. For a better quality WGO, techniques such supercritical fluid fractionation, molecular distillation, and other innovative methods can be adopted. WGO is composed of nonpolar lipids, glycolipids, phospholipids, alcohols, esters, alkene, aldehydes, tocopherols, n-alkanols, sterols, 4-methyl sterols, triterpenols, hydrocarbons, pigments, and volatile components. The most abundant WGO fatty acid is linoleic acid which composes 42–59% of total triglycerides followed by palmitic (16:0) and oleic acids (18:1). The stearic acid, a saturated fatty acid, is usually less than 2%. WGO is rich in tocopherols particularly vitamin E. It contains a-tocopherol and b-tocopherol which gives various health benefits to it. It is being used in medicine, cosmetic, agricultural, and food industry. Some of its applications include production of vitamins and food supplements, animal feed and biological insect control and for treating circulatory/cardiac disorders and weaknesses. More studies are required for producing better quality WGO such as application of more innovative and optimized techniques that can increase its health benefits and hence utilization. More mechanistic approaches for extraction, evaluation, and utilization of WGO can help in making this by-product of wheat processing more valuable

Effects of gum Arabic edible coatings and sun-drying on the storage life and quality of raw and blanched tomato slices

This study was conducted to investigate the effect of gum Arabic coatings of different concentrations (1, 5, and 10%) on quality attributes (dry matter [DM], water activity [a ], total soluble solids [TSS], pH, and browning index [BI]) of sun-dried raw and blanched tomato slices during storage (6\ua0months). Coating at higher concentration (5 and 10%) coupled with blanching reduced the a and rate of increase in DM content during storage. There was no significant difference in the TSS and pH of coated and uncoated slices. Also, coating of tomato slices reduced the BI during storage and this decreases with increase in the concentration of gum Arabic. Also, the blanching has a synergistic effect in reducing the BI compared to raw slices. High concentration of gum Arabic coating prior to drying is effective in increasing the shelf-life of tomato slices

Effect of germination on antinutritional factors, total, and extractable minerals of high and low phytate corn (Zea mays L.) genotypes

Two corn genotypes, Var-113 (high phytate) and TL-98B-6225-9×TL617 (low phytate) were germinated for 6 days. The germinated seeds were dried and milled. Phytic acid, polyphenols, and hydrochloric acid (HCl) extractable minerals were determined at intervals of two days of germination. Phytic acid decreased significantly (P ⩽ 0.05) with a concomitant increase in HCl extractable minerals, while polyphenol contents increased significantly (P ⩽ 0.05) with an increase in germination time. However, the major mineral content was initially decreased and then increased while that of trace minerals was increased with germination time. After 6 days of germination, the high phytate sample (Var-113) exhibited higher extractable calcium compared to the other genotype, whereas the low phytate sample (TL-98B-6225-9×TL617) showed higher extractable phosphorus. Iron extractability was higher for the low phytate samples, while that of magnesium was higher for the high phytate sample. High correlation between lower phytate and higher extractable minerals was noted as a function of longer germination time. Nevertheless, no correlation was observed between polyphenol content and mineral extractability level

Optimization of ultrasonic-assisted extraction of phenolic compounds from fenugreek (Trigonella foenum-graecum L.) seed

Fenugreek (Trigonella foenum-graecum L.) seed was used for the recovery of phenolic compounds by employing different process modifications of ultrasonic-assisted extraction (UAE). It was observed that a 3-day germination (35°C) process negatively affected the phenolic contents of seed. Preliminary studies found that maximum quantities of phenolic compounds obtained from germinated and un-germinated seed were 5.882 and 7.534\ua0mg GAE/g when extraction was carried out at 35°C for 30\ua0min using ethanol (30%) as solvent. Un-germinated seed was used for further studies. In order to improve total phenolic compound recovery, Box–Behnken experimental design, regression analysis and response surface methodology were applied following the initial studies. The optimum UAE conditions were established as 38°C temperature, 32\ua0min time and 33% ethanol for the maximum total phenolics (8.41\ua0mg GAE/g DW). Fenugreek seed extract also showed a good radical scavenging activity (62.74\ua0±\ua01.66%)