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

Recent trends in the formulation of gluten-free sorghum products

Recent research in the food industry has focused on the production and development of functional foods with health benefit and safe for consumption and one of such development is the production of gluten-free products. Sorghum, a gluten-free cereal, has been used in the production of sorghum gluten-free products (SGFPs) like bread and other baked products, infant foods, noodles, and beer for gluten intolerant people. This article reviews the studies carried out in the past few years in relation to the production of SGFPs and their overall nutritional value and quality

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

Effects of cooking and fermentation on the chemical composition, functional properties and protein digestibility of Sandbox (Hura Crepitans) seeds

The effects of cooking and natural fermentation on the chemical composition, functional properties and protein digestibility of Hura crepitans seeds were investigated. The results showed a high protein content and in vitro protein digestibility which increased with cooking (at 100C) and increase in fermentation period (24–96 h). Functional analyses showed a decrease in oil absorption, water absorption, foaming and emulsion properties while fermentation increased the pH, bulk density and least gel concentration. The protein solubility profile of H. crepitans was pH-dependent as higher solubility was observed in the alkaline than acidic region. The foaming and emulsifying properties were decreased with increase in salt (NaCl) concentration. Therefore, cooking and fermentation processes of H. crepitans seeds can enhance utilization of the seeds. Practical Applications: Sandbox (Hura crepitans) seed is one of the underutilized oilseeds in Nigeria that is rich in protein. This study shows that through cooking and fermentation processes, the chemical composition and functional properties of the seeds can be enhanced. These processes will also increase availability and digestibility of protein in the seeds. Therefore, cooked and fermented sandbox seeds can be used as ingredients in food fortification owing to the high protein content and good functional properties

Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly-developed Bambara groundnut (Vigna subterrenea L.) cultivars

Bambara groundnut is an indigenous African vegetable grown mainly for human food and animal feed due to its high protein content. Different factors like varieties and origin can influence the chemical composition of Bambara groundnut cultivars. Therefore, the aims of this study are to produce defatted flour and protein concentrate from newly developed Bambara groundnut cultivars [Accessions No: TVSU 5 – Bambara Groundnut White (BGW) and TVSU 146 – Bambara Groundnut Brown (BGB)] and compare their nutritional, physicochemical, and functional properties with market sample [Bambara groundnut commercial (BGC)]. Higher protein content was observed in BGW (20.73%) and BGB (20.14%) as compared to BGC (18.50%). Also, the fat and ash contents of BGB and BGW were higher than that of BGC. Also, the new varieties were found to contain higher levels of some essential fatty acids such as linoleic and linolenic acids. The concentration of thiamine, riboflavin, niacin, pantothenic, ascorbic acids, pyrodoxine, alpha tocopherol, and vitamin K were also significantly higher in the two new varieties. The new varieties were good sources of magnesium, calcium, iron, manganese, sodium, and potassium. The oil and water absorption and swelling capacities of whole, defatted, and protein concentrate flour of the new varieties increase with increase in temperature. The defatted flour and protein concentrate of brown Bambara groundnut was found to exhibit high emulsifying activity and stability at different pH's and salt concentrations. The new varieties possess significantly higher foaming capacity and stability than the commercial variety. The results obtained from this study have shown the potential for the industrial and household use of the new Bambara groundnut cultivars into shelf stable protein products and could be a useful ingredient in food formulations

Acacia seed proteins: Low or high quality? A comprehensive review

The popularity of adding value to indigenous plant protein sources has increased due to the rise in the world population, high costs of animal protein as compared to plant proteins, and an increase in the consumer awareness of the nutritional and functional roles of dietary plant protein. Seeds of acacia plants (containing over 1,350 species) have considerable amount of protein (18.25% to 35.5%) and nutritionists have shown great interest in assessing the quality and functionality of proteins from these protein-rich plants. In this review, the overall nutritional and health-promoting properties of acacia seed (AS) species are introduced. Extraction, quality, and functional properties of proteins from different AS species are discussed. Furthermore, anti-nutritional components and protease inhibitors present in AS species and the effects of processing methods applied to lower the levels of anti-nutrients are also discussed. Previous applications of AS in food formulations are highlighted. This review aims to provide updated findings that have been reported on AS proteins and to highlight areas for further studies in order to increase the utilization potential of the seeds

Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with baobab fruit pulp flour as starter

Two sorghum genotypes termed Wad-Ahmed (high tannin) and Tabat (low tannin) in Sudan were fermented with different starter levels (0%, 25%, 50%, 75%, and 100%) of fermented baobab fruit pulp flour (FBFPF). Chemical composition, antinutrients, extracted minerals, and the microbiological, physicochemical, functional, rheological, and pasting properties from the fermented flours were determined. Fermentation of both genotypes with higher levels of FBFPF starter enhanced protein, fiber, ash, and major mineral contents and extractability (p\ua0≤\ua00.05). Total acidity, bulk density, rheological properties, in vitro protein, and starch digestibility of both genotypes increased with FBFPF levels, with a concomitant decrease in pH, phytate and tannin contents, and water and fat absorption capacities (p\ua0≤\ua00.05). Microbial loads, especially lactic acid bacteria, increased with increasing FBFPF starter levels in both genotypes. Use of FBFPF as a starter in the fermentation of sorghum flour can improve the nutritional value of sorghum. This could be usefully applied to the food industry for the development of fermented sorghum products

Changes in protein nutritional quality as affected by processing of millet supplemented with Moringa seed flour

Pearl millet flour was supplemented with 5%, 10% and 15% defatted Moringa seeds flour (DMSF). Raw and supplemented flour were fermented and/or cooked for 0, 8 and 16 h. Changes in protein content and digestibility and amino acid compositions and scores of the samples were investigated. Supplementation of raw flour increased significantly (p ⩽ 0.05) the protein content and digestibility. Further increase in protein content and digestibility was observed in the fermented dough of raw flour and higher values were obtained after cooking of 16 h-fermented dough (p ⩽ 0.05). Amino acids were increased significantly (p ⩽ 0.05) with supplementation level. Cooking of the flour supplemented with 10% DMSF lowered both essential and non-essential amino acids with lysine and glycine reduced to 25.68 and 12.09 mg/100 g, respectively. Fermentation for 16 h increased amino acids except isoleucine, phenylalanine, arginine, serine and proline compared to cooked composite flour. All amino acids were significantly (p ⩽ 0.05) increased after cooking of 16 h-fermented dough. The chemical scores of the essential amino acids of the flour were fluctuated after supplementation. The majority of the amino acids scores were decreased after cooking of 10% DMSF fermented dough except histidine, lysine and threonine

Phenolic compounds and sterol contents of olive (Olea Europaea L.) oils obtained from different varieties

Oil obtained from 5 different olive cultivars was analyzed for phenolic and sterol composition. Total phenolic contents of oils were determined between 94.99 mg GAE/kg oil (Al-Joif) to 405.71 mg GAE/ kg oil (Sarıulak) (