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Dietary fiber from coconut flour: A functional food
Abstract
To determine the effectiveness of dietary fiber present in coconut flour as a functional food, the following studies were conducted: (a) Dietary Fiber Composition and Fermentability of Coconut Flour; (b) The Effect of Coconut Flour on Mineral Availability from Coconut Flour Supplemented Foods; (c) Glycemic Index of Coconut Flour Supplemented Foods in Normal and Diabetic Subjects; and (d) The Cholesterol Lowering Effect of Coconut Flakes in Moderately Raised Cholesterol Levels of Humans. The dietary fiber content of coconut flour was 60.0 ± 1.0 g/100 g sample, 56% insoluble and 4% soluble. Fermentation of coconut flour produced short chain fatty acids with butyrate (1.73 ± 0.07 mmol/g fiber isolate) > acetate (1.40 ± 0.12; (P < 0.05) > propionate (0.47 ± 0.01; P < 0.05). Iron and zinc availability were highest for carrot cake (Fe, 33.3 ± 0.7%; Zn, 12.6 ± 0.1%) supplemented with 20% coconut flour while multigrain loaf supplemented with 10% and macaroons with 25% coconut flour were highest for calcium availability (63.4 ± 8.0% and 38.7 ± 1.1%, respectively). Increasing concentrations of dietary fiber from coconut flour did not affect mineral availability from all test foods. The significantly low glycemic index foods (< 60 mmol × min/l) investigated were: macaroons (45.7 ± 3.0), carrot cake (51.8 ± 3.3) and brownies (60.1 ± 5.4) with 20–25% coconut flour. The test foods containing 15% coconut flour has a glycemic index ranging from 61 to 77 mmol × min/l. Among the test foods, pan de sal (87.2 ± 5.5) and multigrain loaf (85.2 ± 6.8) gave significantly higher glycemic index with 5% and 10% coconut flour. On the other hand, granola bar and cinnamon which contained 5% and 10% coconut flour, respectively gave a glycemic index ranging from 62 to 76 mmol × min/l and did not differ significantly from the test foods containing 15% coconut flour (P < 0.05). A very strong negative correlation (r = − 85, n = 11, P < 0.005) was observed between the glycemic index and dietary fiber content of the test foods supplemented with coconut. There was a significant reduction (%) in serum total and LDL cholesterol for: oat bran flakes, 8.4 ± 1.4 and 8.8 ± 6.7, respectively; 15% coconut flakes, 6.9 ± 1.1 and 11.0 ± 4.0, respectively; and 25% coconut flakes, 10.8 ± 1.3 and 9.2 ± 5.4, respectively (P < 0.05). Serum triglycerides were significantly reduced for all test foods: corn flakes, 14.5 ± 6.3%; oat bran flakes, 22.7 ± 2.9%; 15% coconut flakes, 19.3 ± 5.7%; and 25% coconut flakes, 21.8 ± 6.0% (P < 0.05). Results from the above study can be a basis in the development of coconut flour as a functional food.Industrial relevanceThe functionality of coconut flour in terms of prevention for risk of chronic diseases, e.g. diabetes mellitus, cardiovascular diseases (CVD) and colon cancer, revealed increase production of coconut and coconut flour. The production of coconut flour is very economical because it can be produced in a small or large scale. The raw material is obtained from the by-product (waste) of the coconut milk industry and the process and equipment used in its production is simple and cheap. Coconut flour as a good source of dietary fiber can be added to bakery products, recipes and other food products for good health.
... More than 40 years ago, the concept of fiber consumption as a crucial factor in reducing the risk of chronic diseases such as cancer, cardiovascular disease (CVD), and type 2 diabetes emerged (Trinidad et al. 2006). Dietary fiber provides a wide range of health benefits, leading to recommendations to increase daily intake. ...
... This valuable byproduct can be further processed into a high-fiber flour, adding functional properties to various food products (Kaur et al. 2019). The popularity of coconut flour and fruit production is rising due to its potential health benefits, including its ability to reduce the risk of type 2 diabetes, CVD, and colon cancer (Trinidad et al. 2006). Coconut flour offers various health-promoting properties, including prebiotic, antihistamine, antibacterial, and anti-COVID-19 effects that contribute to a stronger immune system. ...
... Furthermore, coconut flour production presents a sustainable solution, utilizing waste and byproducts from coconut milk and de-oiling industries, which minimizes environmental impact. Additionally, coconut flour is cost-effective to produce at any scale, and the production process requires basic and economical equipment (Ghorbannezhad, Derakhshan, and Daneshfard 2022;Kaur et al. 2019;Ramaswamy 2014;Rastogi 2019;Satheesh 2015;Trinidad et al. 2006). ...
Prolamins in wheat, barley, and rye cause celiac disease (CD), non‐celiac gluten sensitivity (NCGS), and wheat allergies (WA). Although rice can be a suitable alternative, gluten‐free rice flour products are less technologically advanced. However, coconut flour and xanthan gum could enhance product quality, fiber content, and functional properties. This study employed a response surface D‐optimal mixture design to investigate the impact of substituting Sadri Hashemi rice flour (RF) (15.60%–31.19%) with low‐fat desiccated coconut flour (CF) (0%–15.59%) and xanthan gum (XG) (0%–0.31%) in 17 runs based on batter weight. Eleven responses were analyzed and exhibited significant and valid models (p < 0.0001), with satisfactory coefficient of determination (R² > 0.85) values and non‐significant lack of fit (p > 0.1). Substitution at all levels significantly increased batter viscosity (R² = 0.990) and specific weight (R² = 0.995). Differences in cake crumb color (ΔE) decreased when RF was substituted with CF, while maximum ΔE elevation was observed with 0.31% XG due to synergistic effects with 5.09% CF (R² = 0.974). Increasing the RF/XG ratio (0% CF) resulted in decreased water activity (aw), while increasing CF increased aw synergistically (R² = 0.986). Moisture and texture hardness increased significantly with RF substitution up to 7.518% CF and 0.170% XG and 8.944% CF and 0.285% XG, respectively (R² = 0.976 and 0.993). The volume index decreased with CF and XG (R² = 0.989). Sensory acceptances were reduced by increasing XG while improved with optimal CF levels, predicted at 6.415% (R² = 0.997), 6.784% (R² = 0.999), 9.001% (R² = 0.999), and 5.924% (R² = 0.999) for color, taste, texture, and overall acceptance, respectively. Two‐sided prediction interval confirmation runs with 95% confidence (p ≤ 0.05) validated the models' accuracy and prediction of optimized combinations. The optimized gluten‐free cake formula (23.395% RF, 7.795% CF, 0% XG) achieved an 88.0% desirability score. Developing valid regression models facilitates a comprehensive investigation of cake quality and sensory properties, ensuring a viable gluten‐free product for individuals with gluten‐related disorders.
... The grading is done based on particle size and the degree of whiteness. It has high fiber content and a low glycemic index, making it suitable for diabetic individuals [43]. The primary mineral present in coconut flour is iron which makes it a good source of iron, for vegetarian and vegan diets. ...
... All these health benefits make it a functional food [42]. The coconut flour incorporated with skimmed milk powder and skimmed soybean powder has a rich protein content of 33% and a low-fat content of 3% content, which can be used as a protein powder in many fitness drinks [43]. It also has side effects, as a high amount of fiber can cause bloating in some people [42]. ...
... According to Food and Nutrition Research Institute, it has a low glycemic index of 35 and will not raise the blood sugar level. Hence, coconut sugar is a healthier option than cane sugar [43]. ...
Green coconuts (Cocos nucifera L.) are commonly consumed for coconut water and their shells are discarded as household waste. These shells are the potential constituents for valorization. The husk of the green coconut contains fiber and pith material which are rich in phenols and other functional components. Coconut shells are a carbon-rich, environmentally friendly solid fuel, making them a viable alternative energy source. According to studies, coconut shells are a valuable source of phytochemicals, most of which can be converted into value-added products. We herein review this conversion process and provide an outline of the chemical composition of green coconut shells. The possible value-added by-products are beneficial due to their high content of dietary fiber, phytochemicals, and antimicrobial and antioxidant activities. The compounds present in the shell can be utilized by many industries as a natural and economical source of phytochemicals, fibers, bio-fuels, absorbents, bio-ethanol, etc. Keeping in view these points, it is obvious that the green coconut shell has a wide variety of applications, and thus developing an efficient system to utilize the green coconut shell adequately will help to completely utilize its potential benefits. This review aims to highlight the potential of coconut and its by-product valorization in the food industry sector.
... [7][8][9][10] It should be noted that typical 'white' bakery products have low dietary fiber content, as refined wheat flour is used as the main ingredient. 11,12 According to data available on the US Department of Agriculture website, white rolls have dietary fiber content of 1.8-2.3 g per 100 g, protein of 9.3-9.9 ...
... db of water-soluble dietary fiber (SDF). 10,11,15 In turn, FCM contains 41.63% db of TDF, 38.92% db of IDF, and 2.71% db of SDF. 10 The addition of fermentable dietary fiber from coconut by-products to traditional food products yields functional food with a low glycemic index and a high amount of short-chain fatty acids with a predominance of butyric acid. 11,16 Moreover, consumption of food fortified with dietary fiber-rich coconut byproducts increases fecal bulk. ...
... 10,11,15 In turn, FCM contains 41.63% db of TDF, 38.92% db of IDF, and 2.71% db of SDF. 10 The addition of fermentable dietary fiber from coconut by-products to traditional food products yields functional food with a low glycemic index and a high amount of short-chain fatty acids with a predominance of butyric acid. 11,16 Moreover, consumption of food fortified with dietary fiber-rich coconut byproducts increases fecal bulk. 17 Additionally, protein in coconut by-products is rich in lysine, which is an essential amino acid limiting the nutritional value of wheat protein. ...
BACKGROUND
Fortification of rolls, one of the most popular snacks for children and adults, with coconut by‐products can be interesting in terms of both nutritional enrichment and reduction of food waste. Coconut by‐products, such as residues from coconut milk (RCM) and coconut oil (RCO) extraction, are a valuable source of dietary fiber. In the study, coconut flours obtained from RCM and RCO were used (FCM and FCO, respectively) for supplementation of rolls; white wheat flour was replaced with FCM or FCO at levels of 6, 12, and 18 g per 100 g.
RESULTS
The effect of the addition of the coconut by‐products on the nutritional value, sensory evaluation, physical properties, and texture of rolls was determined after 24 and 72 h of storage. The research showed a positive effect of FCM and FCO on the roll yield, crumb moisture, and baking loss. The sensory evaluation revealed that the 12% addition of coconut residues yielded products with high overall acceptability (8 points on a 9‐point scale). Compared with the control, a 12% addition of FCO or FCM contributed to an increase in proteins of 7.9% and 3.9% respectively and an increase in dietary fiber of 76% and 57% respectively. Despite the increase in the fat and protein contents, the energy value of the coconut rolls was significantly lower (244.6 kcal and 245.3 kcal for FCO and FCM respectively) than in the control wheat rolls (266.0 kcal).
CONCLUSION
White rolls with coconut flours obtained after grinding residues from oil or coconut milk extraction significantly increased the nutritional value of the rolls. © 2021 Society of Chemical Industry.
... Traces of unsaturated fatty acids such as oleic acid, linoleic acid, and linolenic acid have also been found (Shamina, 2007). Coconut flour contains globulin amino acids, the highest fraction of protein, and 60 g of dietary fiber like hemicellulose, cellulose, and lignin, which consist of approximately 56% insoluble dietary fiber and 4% soluble dietary fiber (Kwon, Park, & Rhee, 1996;Trinidad et al., 2006;Yalegama & Chavan, 2006). In addition, dietary fiber in coconut flour has been found to be almost double that of wheat bran and 4 times that of oat bran; thus, coconut flour may help control cholesterol and sugar levels in the blood and help prevent colon cancer due to the high fiber content (Arancon, 1999;Ramaswamy, 2014). ...
... The compositions of coconut flour were influenced by the processes of the product from coconut endosperm. The nutritional composition of coconut flour depended on the retention component after coconut oil extraction (Sujirtha & Mahendran, 2015a, 2015bTrinidad et al., 2006). Water activity (a w ) was correlated with bacterial growth, where a w value below 0.5 was declared as a safe product while a w value above 0.8 was declared as a suitable condition for different microbial growth (Beuchat, 1981;Eisa, 2006;Scott, 1957). ...
... Many studies found that 100 g of coconut flour contained 60 g of dietary fiber, such as hemicellulose, cellulose, and lignin, which are approximately 56% insoluble dietary fiber and 4% soluble dietary fiber, almost double that of wheat bran and 4 times that of oat bran (Kwon et al., 1996;Ramaswamy, 2014;Trinidad et al., 2006;Yalegama & Chavan, 2006). Similarly, Lee, Prosky, and Vries (1992) reported 100 g of coconut residue contained 37.51 ± 0.72 g of the total dietary fiber, which was 35.08 ± 0.6 g of insoluble fiber and 2.43 ± 0.12 g of soluble fiber. ...
This study investigated the effect of coconut flour at 10, 20, 30, 40, and 50% on the physical, chemical, sensory properties, and consumer acceptance of biscuit products. Coconut flour after drying at 60°C for 13 hours had moisture content of 1.25% and water activity values (aw) of 0.40 ± 0.01. Increasing coconut flour content significantly decreased biscuit width, thickness, weight, hardness, and brittleness (p ≤ 0.05). However, dietary fiber, roughness, coconut odor, coconut flavor, crumbliness, crispiness, and being hard to swallow significantly increased with increasing coconut flour (p ≤ 0.05). The coconut flour level up to 40% produced the highest score on biscuit flavor, biscuit odor, crumbliness, hardness, and overall acceptance.
... Dietary fiber found in plants mainly consists of cellulose, hemicellulose, pectin, lignin, gums, and mucilage (Dhingra et al., 2012). Regular intake of dietary fiber contributes to several health benefits including prebiotic activity, decreased risk of coronary heart disease, hypertension, obesity, as well as gastrointestinal diseases in some cases (Trinidad et al., 2006). In general, increased intake of fiber has a beneficial effect on human health. ...
... Coconut powder is a good source of dietary fiber, containing 60.9% total dietary fiber, including 56.8% insoluble fiber and 3.8% soluble fiber. It has great potential to be added to food products to improve the physical chemical and nutritional properties of the product (Jiamjariyatam et al., 2022;Trinidad et al., 2006). Almonds have the highest fiber content among nuts, with 11.8-13.0%. ...
Date bars are energy-dense snack foods developed from dried date fruits and sometimes enriched with other ingredients. They are popular functional foods for people who are looking for healthy snack options. Date bars can be fortified with different nutritional sources to overcome nutritional deficiencies among consumers. The present study was conducted to develop fiber-fortified date bars using rice bran, coconut powder, and nuts (almond, pistachio, and peanuts) with date paste as fiber sources and to examine their nutritional, microbiological, and sensorial characteristics. A total of five different formulations were developed and coded as T0 (control/ without fiber sources), T1 (120 g date paste + 15 g rice bran), T2 (120 g date paste + 15 g coconut powder), T3 (120 g date paste + 15 g nuts), T4 (120 g date paste + 5 g each of rice bran, coconut powder, and nuts). Among the treatments, T0 showed significantly higher moisture content (25.44%), TSS (64 oBrix), and non-reducing sugar (15.03%). T1 showed significantly higher titratable acidity (2.9%), Mg (2855.88 ppm), and Zn (48.88 ppm). T2 showed significantly higher crude fiber (8.92%), ash (2.75%), fat (6.34%), and reducing sugar (57.84%). T3 showed significantly higher protein (5.18%), and Mn (4.06 ppm) while T4 showed significantly higher Fe (8.44 ppm) and total sugars (65.69%). The results of the sensory analysis revealed T3 having the highest scores for most sensory attributes followed by T2, T4, and T1 while the control treatment (T0) received the lowest sensory scores. It can be concluded from the present study that fortification of date bars with different fiber sources improved their nutritional value, particularly the fiber content, while all treatments of date bars had an acceptable total plate count. Therefore, these functional snack foods can be served for better health to consumers.
... For this reason, flours with high nutritional value obtained from different sources have been used in cookie making, resulting in the development of physically, chemically, sensory and functionally different products [6]. Coconut flour has beneficial health effects due to its high fibre and protein content [7,8]. Since it does not contain gluten and has a low glycaemic index, it is a good alternative for diabetic, cardiovascular and celiac patients [8]. ...
... Coconut flour has beneficial health effects due to its high fibre and protein content [7,8]. Since it does not contain gluten and has a low glycaemic index, it is a good alternative for diabetic, cardiovascular and celiac patients [8]. However, the medium-chain fatty acids found in coconut are rapidly absorbed in the intestine and do not enter the cholesterol circulation and provide a quick source of energy [9]. ...
... CER is an abundant, low-cost, and under-exploited resource of insoluble dietary fiber (Tan et al., 2023). Its soluble fiber content is ∼1.4 g•100 g -1 , which limits its functional properties and applications in food and pharmaceutical industries (Trinidad et al., 2006). Although previous studies have shown that coconut endosperm residue fiber (CERF) has relatively high water expansion volume and oil-adsorbing ability, the applications of CER and CERF in the food industry are both limited, mainly due to its low soluble fiber content and relatively poor functional properties (Hanafi et al., 2022;Zheng & Li, 2018). ...
... The improvement effects of hydroxypropylation and acetylation on the hydration and hypoglycemic properties of CREF have been proven by Zheng et al. (2021) and Nansu et al. (2019). Cellulase, hemicellulase, and Laccase can cause degradation of CDRF and expose more hydrophilic groups because cellulose, hemicellulose, and lignin are the major of CERF (Trinidad et al., 2006). But data referring to modifications of CERF, especially the composite effects of physical, chemical, and biological modifications on its functional properties are little. ...
Coconut endosperm residue is an abundant and low‐cost resource of dietary fiber, but the low soluble fiber content limits its functional properties and applications in the food industry. To improve the hypolipidemic and hypoglycemic properties, coconut endosperm residue fiber (CERF) was modified by superfine‐grinding and mix enzymatic hydrolysis alone, or combined with acetylation or hydroxypropylation. The effects of these modifications on the structure and functional properties were studied using scanning electron microscopy, Fourier‐transformed infrared spectroscopy, and in vitro tests. After these modifications, the microstructure of CERF became more porous, and its soluble fiber content, surface area, water adsorption, and expansion capacities were all improved (p < 0.05). Moreover, superfine‐grinding and mix enzymolysis combined with acetylation treated CERF showed the highest surface hydrophobicity (48.96) and cholesterol and cholate adsorption abilities (33.72 and 42.04 mg∙g‒1). Superfine‐grinding‐, mix enzymolysis‐, and hydroxypropylation‐treated CERF exhibited the highest viscosity (17.84 cP), glucose adsorption capacity (29.61 µmol∙g‒1), and glucose diffusion inhibition activity (73.96%), and water‐expansion ability (8.60 mL∙g‒1). Additionally, superfine‐grinding and mix enzymatic hydrolyzed CERF had the highest α‐amylase inhibiting activity (42.76%). Therefore, superfine‐grinding and mix enzymolysis alone or combined with hydroxypropylation were better choices to improve hypoglycemic properties of CERF; meanwhile, superfine‐grinding and mix enzymolysis combined with acetylation can effectively improve its hypolipidemic properties.
Practical Application
This study offered three composite modification methods to improve the soluble fiber content and in vitro hypolipidemic and hypoglycemic properties of coconut endosperm residue fiber. These modification methods were practicable and low‐cost. Moreover, it provides good choices to improve the functional properties and applications of other dietary fibers in the food industry.
... Defatted coconut flour (DCF), a residual product of coconut milk and oil extraction, is rich in dietary fiber and protein, along with trace amounts of free amino acids, vitamins, minerals, and other essential micronutrients (Rodsamran & Sothornvit, 2018;Trinidad et al., 2006). Compared to conventional protein-polysaccharide complexes, DCF is easily accessible and cost-effective, making it better suited for extensive food processing. ...
... The dietary fiber within DCF demonstrates significant swelling and adsorption capacities, albeit with limited emulsifying abilities. Conversely, the protein component of DCF exhibits strong emulsifying properties, enhancing the interface layer of the dietary fiber emulsion (Trinidad et al., 2006). Consequently, the DCF stabilized emulsion demonstrates the ability to effectively maintain the integrity of the three-dimensional mesh structure and enhance the solidification of oil post-water removal. ...
This research examined the impact of defatted coconut flour (DCF)-based oleogels on the quality of surimi. Microscopic analysis indicated that the dietary fiber present in DCF could act as the main structure of the oleogels network. The formation of the oleogels network primarily relies on the tensile intramolecular or intermolecular hydrogen bonds between DCF and corn oil. The oleogels displayed oil binding capacity of up to 96.95% and exhibited favorable mechanical and rheological properties. Efforts were undertaken to integrate the acquired oleogels into silver carp surimi to create oil-fortified surimi products. Adding oleogels significantly enhanced the gel strength, texture, and water-holding capacity of surimi compared to adding corn oil. Especially, oleogels containing 5.0 % (w/v) DCF concentration elevated the lipid content in the surimi and preserved the gel and texture properties. Therefore, incorporating oleogels in surimi presents a potential solution for enhancing the nutritional content of surimi products.
... DCF is made from the by-products left over after the wet or dry processing of coconuts to obtain the oil. As mentioned by Trinidad et al. (2006), DCF is high in nutritious fibre, low in carbohydrates, trans-fat free, sugar free and revenue for the food sector. The absence of gluten makes DCF appropriate for celiac disease patients. ...
... The calcium content of the noodle sample differed significantly (P < 0.05). The DCF 0% had lower calcium content compared to the other samples, and this is due to the high calcium content of DCF (Trinidad et al., 2006). Makinde & Eyitayo (2019) reported that an increase in DCF increased the calcium content in the wheat and coconut flour blends. ...
Defatted coconut flour (DCF) obtained after the coconut oil extraction was incorporated at different concentrations (0%, 10%, 20%, 30%, 40% and 50%) in rice noodles to increase the fibre and protein content. The functional characteristics of the flour blends and nutritional composition, colour, cooking qualities, textural, antioxidant properties, shelf life and sensory qualities of the noodles were assessed. The incorporation of DCF significantly (P < 0.05) increased Water Solubility Index (WSI), water absorption capacity (WAC) and oil absorption capacity (OAC). In contrast, properties like bulk density, foaming capacity (FC), emulsion activity and viscosity decreased significantly (P < 0.05). Nutrition analysis revealed that DCF‐enriched formulations had significantly more crude fibre, protein, antioxidant, polyphenol, flavonoid and mineral content than the control sample. Furthermore, the incorporation of DCF significantly (P < 0.05) increased swelling volume (2.33 ± 0.06% to 5.65 ± 0.21%), water uptake ratio (108.91 ± 0.03% to 191.21 ± 0.04%), cooking loss (4.61 ± 0.04% to 7.83 ± 0.02%), cooking time (2.62 ± 0.05 to 4.14 ± 0.04 min) and noodle thickness (0.21 to 0.27 cm). When DCF was added to noodles, the ΔE values were significantly (P < 0.05) increased, but the hardness, springiness, cohesiveness, chewiness, resilience, gumminess, L*, hue and chroma were significantly (P < 0.05) decreased. Higher sensory scores were observed when DCF was incorporated up to 10%. The shelf life of the optimised noodles (with 10% DCF) was also assessed. The optimised noodle samples have a shelf life of 351 days at 29 °C. In conclusion, noodles made with DCF had more protein and fibre than those made with rice flour.
... "Coconut (Cocos nucifera) contains higher amounts of dietary fiber (60 g/100 g) and other nutrients" [13]. "Coconut contains low amount of digestible carbohydrates, and has no gluten" [14]. ...
... "Coconut has a glycemic lowering effect. Low glycemic index (GI: 35) food particularly such containing high dietary-fiber, has been demonstrated to moderate postprandial blood glucose and insulin responses enhancing blood-glucose and lipid concentrations in humans and patients having diabetes mellitus" [13]. "Moreover, coconut is known for the production of coconut milk, coconut oil and flour. ...
Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and sensory properties of bread produced from blends. Methodology: Flour was prepared from whole wheat (WW), red kidney bean (RKB) and coconut fruit (CF). It was than blend as follows: S1 (100% refined wheat), S2 (100% WW), S3 (90% WW, 5% RKB and 5% CF), S4 (85% WW, 10% RKB and 5% CF), S5 (80% WW, 15% RKB and 5% CF), S6 (75% WW, 20% RKB and 5% CF). Blends were subjected to functional, proximate and anti nutrient content analyses. Also the sensory attributes of breads produced from blends were determined. Results: Water absorption, oil absorption, swelling, foaming, foaming stability and emulsification capacity increased respectively from 0.62±0.06g/ml (S1) to 0.92±0.01 g/ml (S6), 0.96±0.02g/ml (S1) to 1.42±0.03 g/ml (S6), 1.05±0.01 (S1) to 1.73±0.01 (S6), 11.47±0.02% (S1) to 13.20±0.05% (S6), 50.93±0.01% (S1) to 53.47±0.01% (S6), 41.43±0.03% (S1) to 43.36±0.01% (S6) while bulk density decreased from 0.84±0.01g/ml (S1) to 0.60±0.02g/ml (S6). Moisture, ash, fat, fiber, and protein content increased respectively from 12.23±0.03% (S1) to 13.44±0.01% (S6), 0.66±0.01% (S1) to 1.66±0.02% (S6), 0.22±0.3% (S1) to 2.57±0.01% (S6), 0.67±0.26% (S1) to 4.34±0.02% (S6), 10.70±0.12% (S1) to 13.06±0.03% (S6) while carbohydrate decreased from 75.52±0.33% (S1) to 64.93±0.04% (S6). Phytate, oxalate and tannins content increased respectively from 0.03±0.00mg/100g (S1) to 1.09±0.01mg/100g (S6), 0.02±0.02mg/100g (S1) to 0.14±0.01mg/100g (S6), 0.01±0.01mg/100g (S1) to 0.09±0.01mg/100g (S6). In term of overall acceptability sample S1 and S3 showed no significantly different (p > 0.05). Conclusion: Addition of red kidney beans and coconut flour into whole wheat had significant (P<0.05) impact on the functional, proximate characteristic of flour. There sensory scores showed S3 to be suitable for bread.
... According to a proximate analysis, a 100 g of coconut flour has 12.1% protein, 10.9% fat, 3.1% ash, 3.6% moisture, and 70.3% carbohydrates [68]. Khan et al. [69] reported that coconut meal contained 6.7% moisture, 1.55% ash, 14.3% protein, 54.0% fat, 20.50% fiber and 23.40% carbohydrates. ...
... Khan et al. [69] reported that coconut meal contained 6.7% moisture, 1.55% ash, 14.3% protein, 54.0% fat, 20.50% fiber and 23.40% carbohydrates. According to Trinidad et al. [68], while coconut flour contains high levels of dietary fiber, it yields short-chain fatty acids, such as butyrate, acetate, and propionate when fermented. It also has 56.8% insoluble and 3.8% soluble fibers, with a total of 60.9% dietary fiber [70]. ...
The price of traditional sources of nutrients used in animal feed rations is increasing steeply in developed countries due to their scarcity, high demand from humans for the same food items, and expensive costs of raw materials. Thus, one of the alternative sources is coconut parts or coconut as a whole fruit. Coconut is known as the ‘tree of abundance’, ‘tree of heaven’, and ‘tree of life’ owing to its numerous uses, becoming a very important tree in tropical areas for its provision of food, employment, and business opportunities to millions of people. Coconut contains a rich profile of macro and micronutrients that vary depending on the parts and how they are used. It is frequently chosen as an alternative source of protein and fiber. Its uses as an antibacterial agent, immunomodulant, and antioxidant further increase its importance. Using coconut oil in ruminant feed helps to minimize methane gas emissions by 18–30%, and to reduce dry matter intake up to 4.2 kg/d. The aquaculture sectors also use coconut palm as an alternative source because it significantly improves the digestion, growth, lipid metabolism, health, and antioxidative responses. However, coconut is not widely used in poultry diets although it has adequate amount of protein and carbohydrate due to anti-nutritional factors such cellulose (13%), galactomannan (61%), and mannan (26%). This review considered the importance and potential of coconut usage as an alternative ingredient in feed and supplements in various livestock sectors as it has plentiful nutrients and functional qualities, simultaneously leading to reduced feed cost and enhanced production.
... Higher fibre contents were recorded with formulations with higher coconut percentage, which decreased significantly with decreasing coconut percentage. Coconut in its nature is a good source of roughages/fibre [15,16] accounting for the increase in fibre content with increasing coconut quantity in the formulations. The high dietary fibre content in coconut is beneficial, as it serves as a functional food which is good for people of all ages [16]. ...
... Coconut in its nature is a good source of roughages/fibre [15,16] accounting for the increase in fibre content with increasing coconut quantity in the formulations. The high dietary fibre content in coconut is beneficial, as it serves as a functional food which is good for people of all ages [16]. ...
There is a gradual change in the eating trend of Ghanaians. People now prefer convenient semiprocessed foods as breakfast meals to raw ones. These breakfast meals make use of cereals and grains, which often suffer postharvest losses. Thus, this study was aimed at adding value to these food crops by producing a nutritious convenient breakfast meal in the form of flakes using yellow maize and coconut as main food components. Five different formulations of percentages, maize against coconut (80/20, 77.5/22.5, 75/25, 72.5/27.5, and 70/30), were developed using the Design-Expert’s D-optimal design to produce the breakfast meals through drum drying and the products assessed for acceptability by consumer panel. Panellists rated the produced cereal high in overall acceptability during the sensory evaluation. The overall acceptability decreased with decreasing coconut percentage in the cereal product. The 70/30 formulation was most preferred by panellist. The protein, fat, ash, fibre, carbohydrate, and energy contents in all five formulations increased significantly after processing. Coliform count and Bacillus cereus counts were <10 cfu/g.
... This content was even higher when compared to green banana flour, which might have from 6 to 15% of fiber in its composition (Santos et al., 2018). However, fiber concentration in mountain papaya flour was lower than on coconut flour, which presented approximately 60% of fiber (Trinidad et al., 2006). The fact that total dietary fiber content is higher than gross fiber content might be primarily due to cellulosic glucose, e.g. ...
... With an 11.19% content of moisture, the flour evaluated had higher value than coconut flour, with 3.6% (Trinidad et al., 2006). However, this result still lies within the range considered as safe to prevent microbiological growth in flours. ...
Non-conventional food plants have a variety of bioactive compounds with nutritional value. Vasconcellea quercifolia A. St.-Hil., belonging to the Caricaceae family, is a dietary alternative with excellent nutritional composition. This study aimed at characterizing the nutritional composition of mountain papaya (V. quercifolia) green fruit flour, in order to incorporate it in a functional food. For that purpose, the flour was characterized regarding its macro and micronutrients, anti-nutritional factors, pH, water activity, and color. This flour showed contents of carbohydrate of 22.31%; protein of 9.65%; dietary fiber of 32.80%; lipids of 14.95%, 63.56% of which are unsaturated fatty acids, especially oleic acid; and ash of 9.10%, with higher concentrations for potassium, calcium and magnesium. Therefore, V. quercifolia flour had good nutritional characteristics and might be used as supplementary food.
... The nutritional composition of DCP shows that it is rich in healthy saturated fats and a good source of dietary fiber. The medium chain fatty acids (especially lauric acid) present in coconut meat has antiviral, antibacterial, and antiprotozoal properties (DebMandal & Mandal, 2011;Manikantan et al., 2018;Pandiselvam et al., 2019;Trinidad et al., 2006). Recently published reports confirm that coconut fat in human diet improves immune system of the body and protects the liver against alcohol damage (Coconut Development Board, 2017). ...
... The carbohydrates of DCP are composed of cellulose, hemicellulose, glucose, mannose, and manno-oligosaccharides (Khuwijitjaru et al., 2012). Numerous studies have revealed that the consumption of fiber-rich foods could reduce the problems associated with heart diseases such as high blood pressure, diabetes, and high cholesterol, and colon cancer (Kaczmarczyk et al., 2012;Park et al., 2011;Trinidad et al., 2006). ...
Adulteration of desiccated coconut powder (DCP) with coconut milk residue (CMR) is an emerging problem in the coconut processing industry. Consumers and industries are looking for a simple non-destructive device to measure the purity of DCP. vis-NIR (350–2500 nm) spectroscopy along with the chemometric techniques have been used to assess the purity of DCP. In this study, DCP was adulterated with CMR at different levels such as 0 (pure DCP), 10, 20, 30, 40, 50, 60, 70, 80, 90, and 100% (pure CMR). Partial least squares regression (PLSR) models were developed using whole spectral data and selected wavelengths. The spectral data were pre-processed using different techniques such as raw, MSC + SNV, SG-smoothing, and detrending. The R² of the models constructed with the pre-processed spectral data was higher than 0.950, irrespective of pre-processing technique. Pre-processing of spectral data does not have a significant effect on model performance when compared with the model developed using raw spectral data (R²P = 0.973; SEP = 9.681; RPDP = 9.381; RERP = 10.389), but the prediction accuracy was decreased. The wavelengths 653, 933, 1189, 1383, 1444, 1670, and 1911 nm were selected as the featured wavelengths for quantification of adulteration level in DCP. No significant difference in statistical results was observed between the PLSR model developed with selected wavelengths (R²P = 0.869; SEP = 11.701; RPDP = 9.381; RERP = 8.595) and the PLSR model for whole spectral data. The developed model can be used to predict the level of adulteration in DCP if the adulterant concentration was more than 10%. The overall results obtained in present study suggest that the vis-NIR spectroscopy along with suitable chemometric techniques have a great potential for rapid measurement of adulteration level in DCP.
... Converting coconut into food products presents economic and environmental opportunities using an underused resource [13]. Research has shown the benefits of coconut flour in improving food product taste and texture [14][15][16]. Similar studies in the West Indies with seaside almond Terminalia catappa kernel flour demonstrated its potential as a functional ingredient for gluten-free bakery applications [17]. ...
This study investigated coconut copra’s (CC) potential as a key ingredient in granola formulations, examining its antioxidant activity, techno-functional, rheological, and sensory properties. Copra exhibited a significant antioxidant capacity across multiple assays: DPPH (1.40–1.58 mg TE/g DM), ABTS (0.49–1.41 mg TE/g DM), and FRAP (0.50–1.43 mM FeSO4/g DM). Techno-functional analysis revealed a high water holding capacity (6.83–7.18 g H2O/g DM) and water absorption capacity (3.47–4.44 g H2O/g DM). When blended with banana flour (BF), the CC75/25BF (3:1 CC:BF ratio) mixture demonstrated optimal foaming stability (95.2–97.4%) and emulsifying properties. Rheological studies showed that increasing copra content reduced paste viscosity, with pure banana flour exhibiting the highest peak viscosity (5249 mPa·s) compared to the CC75/25BF blend (253 mPa·s). Storage stability testing over two weeks revealed minimal changes in lightness (L*: 36.53 to 35.64) and redness (a*: 15.79 to 16.12), though yellowness increased significantly (b*: 21.29 to 25.57). Texture analysis showed a progressive decrease in biting force from 37.7 N (day 0) to 16.2 N (week 2). Preliminary assessment of the final granola formulation demonstrated high consumer acceptance, with the nut-free version (Product A) receiving superior ratings for texture (4.00/5.0), crunchiness (4.00/5.0), and taste (4.06/5.0) compared to the nut-containing version. These findings suggest that coconut copra is a promising functional ingredient for granola production, offering both nutritional benefits and favorable sensory characteristics.
... Generally, the viscose and fibrous structure of dietary fiber helps in the proper management and control of diabetes mellitus and obesity by regulating the release of glucose into the blood over time (Qiang, YongLie, and QianBing 2009). It can also contribute to a reduction of total cholesterol and LDL cholesterol in blood serum (Trinidad et al. 2006). ...
Coconut meat residue, a byproduct of coconut milk industry, was converted into coconut flour (CFs) and used in developing functional tilapia fish sausage. The CFs were prepared by four different drying methods namely sun drying, freeze drying, oven drying, and vacuum drying accordingly designated as SDF, FDF, ODF, and VDF, respectively. The CFs were characterized for proximate composition, functional, and sensory properties. Further, based on the sensory acceptability, ODF was incorporated in tilapia fish sausage and compared with commercial‐CF and corn flour. Commercial‐CF, ODF and corn flour tilapia sausages had the protein content of 21.33%, 11.94%, and 12.66%, respectively. The corn flour‐added sausage had significantly higher (p < 0.05) value for textural properties except adhesiveness compared to coconut flour‐added sausages while the commercial CF‐added sausages had significantly higher (p < 0.05) sensory acceptability (8.35 liked very much—liked extremely). From the study, it is concluded that the inclusion of commercial coconut flour in fish sausage enriched the protein content (more than 50%; d.b.) while adding the functional ingredient such as dietary fiber without affecting the textural properties.
... CER is an abundant, low-cost, and under-exploited resource of insoluble dietary fiber (Tan et al., 2022). Although previous studies have shown that coconut endosperm residue dietary fiber (CERDF) has high water expansion and oil-adsorbing abilities, its applications in food industry are limited, mainly due to its low soluble fiber content and poor hydration properties (Trinidad et al., 2006;Zheng and Li, 2018;Hanafi et al., 2022). To enhance the physicochemical and functional properties of CERDF, several methods such as high-pressure homogenisation, cellulase hydrolysis, hydroxypropylation, and carboxymethylation have been employed in the last decades (Nansu et al., 2019;Zheng et al., 2021;Gao et al., 2023). ...
Coconut endosperm residue is a rich dietary fiber resource; however, its hydration properties are poor. To enhance the functionality and applications of coconut endosperm residue dietary fiber (CERDF) in the food industry, ultrasound, cellulase, and hemicellulase hydrolysis combined with carboxymethylation or phosphate crosslinking have been used. The impact of the modified CERDFs on egg white protein gel (EWPG) was also studied. Compared to unmodified CERDF, CERDF modified by ultrasound and dual enzymatic hydrolysis combined with carboxymethylation (CERDF-UDEC) or phosphate-crosslinking (CERDF-UDEPC) exhibited a larger surface area and improved water retention and expansion abilities (p < 0.05). Addition of CERDF, CERDF-UDEC, and CERDF-UDEPC increased the random coil content of EWPG and rendered its microstructure more granular. CERDF-UDEC and CERDF-UDEPC improved EWPG properties more effectively than unmodified CERDF. These enhancements included increased water retention, pH, hardness (from 109.87 to 222.38 g), chewiness (from 78.07 to 172.13 g), and gumminess (from 85.12 to 181.82), and a reduction in its freeze-thaw dehydration rate (from 33.66% to 16.26%) and transparency (p < 0.05). Adding CERDF and CERDF-UDEC (3–5 g/100 g) enhanced the gastric stability and intestinal digestibility of EWPG. Thus, CERDF modified through ultrasound and dual enzymolysis combined with carboxymethylation or crosslinking improved the gel properties of EWPG. However, further research is needed to clarify the mechanisms behind these modifications and evaluate their economic feasibility.
... In addition, the optimized fibre content of ginger pulp was higher compared to the following natural sources of fibres namely: psyllium husk, barley, oat bran, soy bran, soya meal, carrot fibre, apple, banana, orange, citrus pulp, cauliflower, white cabbage, wheat bran, coconut, and unripe pulp of papaya. In addition, taking 36 to 55 grams of dried ginger pulp, it will provide the daily reference intake of fibre for individuals aged 19 to 30 years old (Schweizer and Würsch, 1979;Caprez et al., 1986;Lee et al., 1992;Trinidad et al., 2001;Trumbo et al., 2002;Raghavendra et al., 2004;Trinidad et al., 2006). ...
Ginger (Zingiber officinale) is a popular food and spice. With the increase in consumption of ginger-based products, there will also be an increase in the production of their waste pulp. Therefore, this study aimed to evaluate the quality of ginger pulp to optimize its fibre content for food and industrial application. The study investigated the effects of different process variables on the quality of ginger pulp using the response surface methodology to optimize its process conditions. Under these optimized conditions, the following optimized values were obtained: water activity of 0.3827, minimum bulk density of 0.0769 g/mL, maximum bulk density of 0.1296 g/mL, maximum ash content of 0.64%, lowest water retention capacity of 4.295 g/g, highest water retention capacity of 7.32 g/g, lowest oil binding capacity of 2.973 g/g, maximum oil binding capacity of 4.663 g/g, and fibre content of 69.13%. In addition, the fibre content of the dried ginger pulp was found to be higher compared to other natural sources of food fibres. Therefore, the dried ginger pulp fibre was recommended as a natural source of food fibres.
... Indonesia diketahui merupakan salah satu penghasil kelapa (Alouw and Wulandari, 2020). Kelapa kemudian dapat diolah menjadi tepung kelapa yang mengandung serat pangan yang tinggi (Trinidad et al., 2006 Pertanian, 2018). Penelitian ini dilakukan untuk menelusuri potensi substitusi tepung kelapa untuk meningkatkan serat pada mie. ...
Latar Belakang: Penyakit tidak menular dapat dicegah dengan modifikasi diet, akan tetapi perubahan menu diet yang besar sulit dilakukan sebagian besar orang. Salah satu alternatif yang dapat dilakukan adalah dengan menambahkan zat gizi penting dalam bentuk menu diet yang familiar, seperti mie. Salah satu zat gizi yang dapat membantu adalah serat. Salah satu sumber serat di Indonesia adalah tepung kelapa yang diperoleh dari sisa pemerasan minyak kelapa dan santan. Tujuan: Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung kelapa terhadap daya terima mie dan kandungan serat mie substitusi. Metode: Penelitian ini menggunakan desain faktorial dengan Rancangan Acak Lengkap. Penelitian dilakukan dengan 30 orang dewasa panelis tidak terlatih. Daya terima diukur dengan uji kesukaan pada 3 formula yang terdiri dari formula kontrol tanpa substitusi tepung kelapa (F0), formula substitusi dengan perbandingan tepung terigu dengan tepung kelapa 85%:15% (F1), formula dengan perbandingan tepung terigu dengan tepung kelapa 80%:20% (F2). Hasil: Substitusi tepung terigu dengan tepung kelapa pada mie F1 dan F2 meningkatkan komposisi serat pada mie dari 1,99g/100g menjadi 5,98g/100g dan 7,31g/100g. Substitusi tidak berpengaruh signifikan terhadap paramater rasa dan aroma, akan tetapi berpengaruh pada penurunan tingkat kesukaan panelis pada parameter warna dan kekenyalan mie. Kesimpulan: Kesimpulan yang didapat adalah substitusi tepung kelapa pada mie meningkatkan kadar serat pada formula mie yang disubsitusi dan menurunkan daya terima kekenyalan dan warna mie substitusi. Formula terbaik yang ditemukan adalah F1 dengan daya terima tertinggi diantara formula substitusi.
... Coconut residue is among many examples; it is a source of dietary fiber which has been shown to have important health inferences in the anticipation for risk of long-lasting diseases [63]. Another examples are the banana peel which is a concentrated compost of energy and high nutritional value [64], [65]. ...
The article seeks to thoroughly review the published literature and diverse awareness regarding natural waste including agricultural residues and food debris. Attention is drawn to current-day techniques of natural waste recovery. The concept of natural waste and the developed new ways of recovery are reviewed to promote knowledge transfer of modern green technologies for sustainable society and new processes that may be incorporated as a starting step or intermediate step during recovery of agro-industrial residues for better production of added-value products. The approach is directed toward maximizing the value of biomass feedstock, as well as to reduce the environmental impact of the waste. The article focuses on processing routes of natural waste with eco-friendliness by applying various preservation technologies, the conventional and the novel at forefront the improved valorization of by-products that lead to advanced industries including biorefineries. Applications of the produced added-value products are also involved.
... insoluble and 4% soluble fiber (Trinidad et al., 2006). The flour also contains healthy medium-chain triglycerides containing lauric acid and monolaurin, which may reduce cardiovascular risk and provide antiviral and antibacterial properties in the body. ...
Coconut flour is rich in dietary fiber and protein, is lower in calories, and has a lovely tropical aroma than rice flour. At the same time, plant-based fat replacers, such as fruit and vegetable puree, which can provide moisture, thickening properties, and lower calories than fat, are popularly used in low-fat baked products. Thus, a reduced-butter gluten-free rice donut with coconut flour has been developed for people with celiac disease. This study evaluated the effect of different coconut flour levels (0%, 10%, 20% and 30% (w/w)) for rice flour in donuts under all-butter and reduced-butter (butter / pumpkin puree = 75 /25 w/w) conditions. The experimental results were subjected to a two -way analysis of variance, and principal component analysis was used for perceptual mapping. The physical properties assessed were specific volume, firmness, L*, a*, and b*, while a 9-point hedonic scale was used for sensory evaluation. Incorporating 10% to 30% coconut flour significantly decreased the specific volume but increased firmness, L*, a*, and b*, in all-butter and reduced-butter conditions. Rice donuts with 10% coconut flour received higher scores for sensory perception than those made with 20% and 30% coconut flour. Replacing 25% of the butter with pumpkin puree improved some sensory attributes such as color, flavor, and texture. The optimal formulation was the rice donut fortified with 10% coconut flour in the reduced-butter condition.
... Coconut flour is a good source of dietary fiber and protein; it is produced from the byproducts of the coconut milk and oil industries. It is obtained after the leftovers go through bleaching, pressing, and grinding to reduce their size [69]. Desiccated coconut is produced from mature kernel following three main steps: drying to about 2.5% moisture, sterilization, and shredding. ...
The coconut tree (Cocos nucifera) stands as a pivotal resource in tropical regions, playing a crucial role in both subsistence and economic activities across Asia, the Pacific Islands, and South America. While the harvesting of coconut fruit is essential for producing globally utilized edible products, such as coconut oil, by small owners and large producers around the world in the food, cosmetics, and pharmaceutical industries, concerns have arisen due to the substantial amount of agro-industrial residue generated in this process, posing environmental risks if they are not properly managed. Recognizing the environmental challenges, this paper emphasizes the transformative potential inherent in coconut waste, characterized by its lignocellulosic composition rich in lignin and multifunctional groups. By delving into the historical context of coconut economic exploration and its chemical composition, this review explores the diverse applications of coconut products, focusing on the utilization and processing of residues to generate sustainable products and byproducts. Ultimately, this comprehensive review underscores the significance of repurposing coconut waste, not only to mitigate the environmental impact but also as a valuable contributor to a circular economy, promoting the use of the lignocellulosic biomass in research and bolstering its role as a raw material in the chemical and energy sectors.
... For this reason, industrial bakeries, snack-food industries, and producers of extruded foods may find this surrogate interesting enough. Certainly, coconut DGP has distinctive advantages in terms of reduced carbohydrate intake, boosted energy intake, and other good effects on human health (for example, the regulation of insulin levels) [10,[24][25][26]. ...
(1) Background: The definition of value addition is based on the process or processes which are used to transform, physically, the initial raw material into the final food or non-food article. Diversification can enhance the possibility of increased gains. The aim of this work is to give a reliable description of value addition when speaking of coconut-based beverages among all possible derivatives. (2) Methods: A systematic review in which the main papers on the argument have been critically examined and discussed. (3) Results: Processing degree is a consequence of consumers’ requests. Three different drivers for value addition have been considered: packaging, durability, and size options; sensorial features; and sustainability. The results of this investigation have highlighted the added value of several products because of recyclable packaging materials, intermediate- or long-durability expectations, different available sizes, and good or excellent sensorial performances. (4) Conclusions: There are different value-added coconut-based beverages with interesting perspectives. On the other hand, sustainability and eco-friendly policies may be a problem for those products that are produced similarly to non-coconut-based beverages. The opportunity presented by certified organic and/or fair-trade products could help the coconuts industry in the near future. More research is still needed on this topic.
... Finally, WF and SPC obtained fat percentages lower than that of the CB. In general, the data agree with what was described in the literature, with the exception of the protein content of CF, which was higher than that reported by Trinidad et al. [22]. Table 2 also shows the percentages of WRC and ORC of the flour samples, the developed breaders, and the CB. ...
Consumption of fried foods is associated with a higher risk of cardiovascular and other diseases; therefore, consumers are looking to reduce fat intake. We evaluated the effect of high-protein breaders and fiber on oil absorption and quality attributes in chicken nuggets, using flour blends (wheat, chickpea, coconut, oil-quinoa-chia), soy protein concentrate, and brewers’ spent grain. We evaluated the chemical composition, water and oil retention capacity (ORC), viscosity profile, and flour particle size distribution, along with the developed breaders (Formulation 1 and 2) and a commercial breader (CB), in addition to texture, color, fat, and moisture contents of the fried chicken nuggets prepared with the developed breaders and the CB. The total dietary fiber content (TDF) of the nuggets breaded with only Formulation-1 and CB was determined. Nuggets breaded with Formulation-1 showed lower (p ≤ 0.05) ORC, better moisture retention (67.6%), and more TDF (4.5% vs. 2.3%, p ≤ 0.05) compared to CB-breaded nuggets. Nuggets with Formulation-1 showed the expected texture and color characteristics for fried products. Formulation-1 has the potential to be used as a breader due to its moisture, reduced ORC, and the texture and color it imparts to the fried nuggets, providing higher amounts of nutrients and possible health benefits.
... It is dried and degreased to obtain a fine powder. Coconut is considered a nutraceutical food because of its many health benefits [11][12][13]. ...
Plant-based desserts are becoming increasingly popular with and appreciated by consumers. However, they are limited by the choice of ingredients, which are often expensive and unstable with a random texture. Therefore, the aim of the research is to propose a new product that offers an advantageous texture and flavour in a fermented dessert based on a flour mix supplemented with an enzymatic hydrolysate. This study involved the development of two processes: (i) an enzymatic hydrolysis of oat flour and (ii) a fermentation of a flour mixture (oat, chickpea, and coconut) by lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus). The result of the oat flour hydrolysate shows a significant decrease in starch after 60 min of reaction, followed by an increase in sugar content. During 23 days of storage at 4 °C, the formulations used showed post-acidification, water retention capacity decrease, and hardness increase related to the hydrolysate rate (p < 0.05). All formulations allowed the viability of lactic bacteria (over 5 log10 CFU/mL) and verified their ability to produce exopolysaccharides (0.23–0.73 g/100 g). The prototyping of such a product represents a key step in meeting the growing demand for plant-based alternatives, with qualitative sensory characteristics without additives.
... Furthermore, cinnamon may have hypoglycemic effects in part because of the presence of dietary fiber. Dietary fiber can control the release of glucose in the blood over time, thus contributing to the control and management of diabetes [19]. However, the health benefits of foods are likely to result from the additive and synergistic effects of different kinds of phytochemicals rather than a single component [20]. ...
The liver is the primary organ regulating glucose metabolism. In our recent study, cinnamon improved liver function in diabetic mice. However, it is not clear whether cinnamon can reduce the glycemia of diabetic animals by regulating liver glucose metabolism. The purpose of this study was to investigate the hypoglycemic mechanism of cinnamon powder (CP) from the perspective of regulating liver glucose metabolism. To achieve this, different doses of CP (200, 400, or 800 mg/kg body weight) were given to diabetic mice by gavage once per day for 8 weeks. These mice were compared with healthy controls, untreated diabetic mice, and diabetic mice treated with metformin (the main first-line drug for type 2 diabetes). CP treatment effectively reduced fasting blood glucose levels and food intake, improved glucose tolerance and fasting serum insulin levels, and decreased glycated serum protein levels in diabetic mice. Furthermore, treatment with CP increased liver glycogen content and reduced the level of the gluconeogenesis precursor pyruvate in the liver. Data obtained by qPCR and western blotting suggested that CP improved glucose metabolism disorders by regulating AMPKα/PGC1α-mediated hepatic gluconeogenesis and PI3K/AKT-mediated hepatic glycogen synthesis. CP exhibits good hypoglycemic effects by improving hepatic glycogen synthesis and controlling hepatic gluconeogenesis. Therefore, CP may be applied as a functional food to decrease blood glucose.
... Its high prebiotic dietary fiber content can promote a healthier digestive system while its antioxidant content can help decrease the risk of heart disease and cancer. Coconut flour is gluten-free and has a lower glycemic index than wheat flour because of its dietary fiber content (Trinidad et al., 2006). Coconut can also act as a much sweeter and more flavorful alternative to wheat flour as coconut itself has a mild, sweet taste. ...
... Pola makan tidak sehat, obesitas, rendahnya tingkat pendidikan dan kesadaran, aktivitas fisik rendah, waktu dan durasi menonton televisi yang tinggi, kebiasaan minum alkohol, merokok , polusi udara, dan beberapa kondisi medis (tekanan darah sistolik tinggi, usia menarche terlambat, diabetes gestasional, sindrom metabolik, kelahiran prematur) meningkatkan risiko DM tipe 2. (4)(5)(6) Indeks Glikemik dan Beban Glikemik dipengaruhi oleh karbohidrat total, kadar serat, kadar protein dan lemak. (7), (8) Berdasarkan analisis penyebab masalah didapatkan prioritas akar masalah adalah kebiasaan mengkonsumsi makanan dengan kadar gula yang tinggi. Perilaku seseorang dipengaruhi oleh tiga faktor yaitu faktor predisposisi, faktor pendukung, dan faktor pendorong. ...
Diabetes mellitus (DM) adalah gangguan metabolik yang ditandai dengan peningkatan glukosa darah yang tidak tepat. Gangguan ini dapat menimbulkan komplikasi dan meningkatkan risiko kematian. Di Puskesmas Kedungmundu Semarang, DM menempati urutan keempat dari 10 besar penyakit yang polanya mengalami peningkatan. Tahun 2021 mencapai 3162 kasus. Beberapa keluarga di RW 01 mempunyai penderita DM. Akar masalah di RW 01 adalah kebiasaan mengkonsumsi makanan dengan kadar gula yang tinggi, sehingga perlu dilakukan sosialisasi tentang DM. Tujuan pengabdian masyarakat ini adalah meningkatkan pengetahuan masyarakat tentang DM, kegiatan berupa sosialisasi tentang DM dengan materi berupa faktor pemicu, gejala, pencegahan Diabetes Melitus dan rancangan pola makan yang sehat untuk membantu mengontrol gula darah bagi penderita dengan 3J (jumlah, jenis dan jam). Metode yang dipilih adalah penyuluhan, pemberian leaflet tentang diet DM, dan perlombaan menyusun menu untuk diet DM. Subyek yang menjadi sasaran adalah ibu rumah tangga yang tinggal di RW 01 Kelurahan Mangunharjo Kecamatan Tembalang Kota Semarang. Hasil pegabdian masyarakat menunjukkan skor sesudah penyuluhan lebih tinggi dibanding sebelum penyuluhan. Dari analisis Wilcoxon didapatkan nilai p = 0,000 yang menunjukkan ada perbedaan yang signifikan tingkat pengetahuan masyarakat tentang DM antara sebelum dan sesudah penyuluhan. Penyuluhan dapat meningkatkan pengetahuan masyarakat tentang DM.
... The dietary fiber of Makapuno meat, which was higher than that of mature coconut, was comparable to that of oat bran, chickpea, or other legumes [30]. The higher dietary fiber of Makapuno was most likely due to the accumulation of galactomannan, and thus has potential to be used as a functional food as well as in prebiotics to support gut health [31][32][33][34]. The protein content of Makapuno meat was 1.85 ± 0.17%, which was 2-fold lower than the reported value of mature coconut [29,30]. ...
Makapuno is a natural mutant coconut cultivar with jelly-like endosperm. Here, we investigated the nutritional compositions, active ingredients, and antioxidant activities of Makapuno meat and water. The contents of macronutrients, sugars, vitamins, amino acids, and fatty acids were reported. We found that Makapuno meat has higher dietary fiber with lower protein and fat content compared to normal coconut meat. Medium-chain fatty acids were the major fat component of Makapuno meat and water. Phytochemical analysis revealed that while flavonoid content was lower, the total phenolic, alkaloid, and tannin contents of Makapuno meat were comparable with those of mature coconut. However, Makapuno water contained higher alkaloid content when compared to mature and young coconuts. The antioxidant activities, as examined by DPPH, FRAP, and ABTS assays, showed that Makapuno meat and water had antioxidant activities, and Makapuno water exhibited protective activity against DNA damage. Hence, this research provides the nutraceutical importance of Makapuno, which could be used in the food industry.
... Studies made by [47] have shown that bread with a higher amount of fiber has a satiety-enhancing power and is therefore considered more satiating by consumers. Furthermore, increasing fiber content could be beneficial to health by preventing or reducing the risk of chronic diseases such as cancer, cardiovascular disease, diabetes (type 2) as well as constipation according to [48]. The formation of composite bread has allowed improving ash content. ...
... f. Serat pencuci netral yang diperoleh dari hampas kelapa berupaya untuk mengurangkan kandungan kolesterol serum, kolesterol LDL dan lemak. Sumber: Trinidad et al., 2006 3.0 Potensi penggunaan hampas kelapa dalam makanan tradisi Kesan daripada kesedaran tentang kepentingan untuk menambah nilai kepada bahan buangan serta ditambahkan lagi dengan nilai pemakanan dan khasiat kesihatan yang tinggi, pelbagai produk inovasi berasaskan hampas kelapa telah dihasilkan. Sekumpulan penyelidik dari Universiti Sains Malaysia telah menghasilkan daging burger menggunakan hampir 90% hampas kelapa dengan campuran beberapa jenis sayur-sayuran yang lain seperti ubi kentang, cendawan dan bawang bagi memenuhi kehendak golongan vegetarian (https://news.usm.my, ...
Abstrak Cocos nucifera L. (kelapa) merupakan tanaman komuniti ke-4 terpenting di Malaysia selepas kelapa sawit. Industri kelapa sebahagian besarnya dipelopori oleh industri pembuatan santan. Proses pembuatan santan menyahkan hampir 37% daripada bahan buangan (hampas) yang lazimnya dibuang atau dijadikan makanan haiwan. Meskipun hampas kelapa rendah nilai ekonominya, namun mengandungi 52% kurang kandungan lemak, lebih 13.8% , 33.3% dan 11.8% kandungan protein, karbohidrat dan serat masing-masing serta sangat rendah gluten (<2mg/kg) berbanding isi kelapa kering. Kandungan nutrisi ini amat penting bagi mereka yang menghadapi masalah pencernaan, obesiti serta tidak toleransi terhadap gluten. Justeru, potensi hampas kelapa sebagai bahan tambah atau makanan berfungsi terutamanya dalam kuih tradisi amatlah perlu untuk diketengahkan. Ini akan memberi nilai tambah kepada kuih tradisi sedia ada dan menjadikan produk ini boleh dinikmati oleh semua termasuklah mereka yang tidak toleransi terhadap gluten dan menghadapi masalah kesihatan.
... Although the application of coconut residue in food production can save economic cost and value-add to coconut by-products, a few researchers have been studied the utilization of coconut residue in food production (Raghavendra et al., 2004). Recently, it is reported that coconut residue contains 4-25% protein depending on the extraction process (Rodsamran and Sothornvit, 2018) and can be used as food-grade dietary fiber (Zheng et al., 2021) in bakery products (Trinidad et al., 2006) Bakery products such as donuts, deep fried or baked food, and cookie are consumed in large quantities on a daily basis (Martins et al., 2017). They are mainly made of wheat flour and water. ...
The food process generates certain amounts of agricultural wastes and by-products. These materials are considerably non-valuable and normally sold for livestock feed. Coconut residue is one of the by-products obtained from coconut milk extraction. Thus, this study was aimed to valorise coconut residue powder (CRP) by partial substitution of wheat flour in deep fried donut and butter cookies and to investigate how different CRP substitution levels affect the physical and sensorial qualities of these bakery products. CRP was prepared by drying coconut residues at 55oC for 9 hrs, size reducing with a blender at 24,000 rpm for 40 s and sieving through a 35-mesh sifter. Protein, ash, fat and carbohydrate contents of coconut flour were 3.82, 0.72, 39.83 and 55.64% on dry basis, respectively. After the utilization of CRP by partial substitution wheat flour in deep fried donut (5%, 10% and 15%) and butter cookies (10%, 15% and 20%), it was found that CRP can substitute wheat flour in the donut and cookies productions by 10% and 15%, respectively. Donuts with higher substitution levels had lower specific volume but higher L*, a*, ∆E*-values, hardness and chewiness. For butter cookies, an increase in CRP substitution level led to higher hardness but it did not significantly affect the fracturability and the ∆E*-value. An increase in CRP substitution level also reduced the overall-liking score. The overall-liking scores of fried donuts with 10% CRP substitution level and butter cookies with 15% CRP substitution level were 6.43 (slightly like) and 7.00 (moderately like), respectively. This study showed the value-adding of agricultural waste such as coconut residue by its application in food production.
... Sufficient DF intake has been positively associated with the prevention of several common chronic diseases, such as diabetes, cardiovascular diseases, and inflammation, all of which are leading causes of death and disability worldwide (Meijer et al., 2010;Ottevaere et al., 2011). Epidemiological evidence shows that insufficient DF intake is associated with increased incidences of obesity and diabetes (Howarth et al., 2001;Trinidad et al., 2006), and fiber treatment may help prevent or alleviate these conditions. For example, it has been shown that barley fiber treatment can reduce postprandial glycemia and insulin response (Behall et al., 2006) and improve the Glc-tolerance of patients with type Ⅱ diabetes, in addition to reducing systolic blood pressure, fasting plasma glycemia, glycosylated hemoglobin, and free fatty acid levels Li et al., 2004a). ...
Dietary fiber (DF) is one of the major classes of nutrients for humans. It is widely distributed in the edible parts of natural plants, with the cell wall being the main DF-containing structure. The DF content varies significantly in different plant species and organs, and the processing procedure can have a dramatic effect on the DF composition of plant-based foods. Given the considerable nutritional value of DF, a deeper understanding of DF in food plants, including its composition and biosynthesis, is fundamental to the establishment of a daily intake reference of DF and is also critical to molecular breeding programs for modifying DF content. In the past decades, plant cell wall biology has seen dramatic progress, and such knowledge is of great potential to be translated into DF-related food science research and may provide future research directions for improving the health benefits of food crops. In this review, to spark interdisciplinary discussions between food science researchers and plant cell wall biologists, we focus on a specific category of DF—cell wall carbohydrates. We first summarize the content and composition of carbohydrate DF in various plant-based foods, and then discuss the structure and biosynthesis mechanism of each carbohydrate DF category, in particular the respective biosynthetic enzymes. Health impacts of DF are highlighted, and finally, future directions of DF research are also briefly outlined.
... In particular, the prevention and treatment of other diseases by regulating Table 3 The products of DF in functional food. Starch-based films DF Okara WHC, WSC Improved performance, reduced elongation at break [107] Other products Dietary fiber isolate DF Coconut flakes GAC, CAC Ameliorates glucose and lipid levels [108] Food gel SDF Tomato peels WHC, WSC Increased WHC, expansion ratio and freeze-thaw stability [109] Functional food ingredients DF Wine Grape Pomace Viscosity, WHC，WSC, GAC,CAC Enhancing the nutritional value and improving storability of the products [110] the gut microbiota requires a lot of experimental researches. Third, the intake of DF and the type of DF will have an impact on the prevention and treatment of diseases. ...
Dietary fiber (DF) is believed to provide important health benefits and it has become a research hotspot. DF exists in most natural foods, including fruits (16.74%–91.24%), vegetables (6.53%–85.19%), grains (9.76%–69.20%) and so on. DF has different physicochemical properties such as water holding capacity (WHC) (2.01–25.03 g/g), water swelling capacity (WSC) (0.95–23.90 mL/g), oil holding capacity (OHC) (0.65–29.00 g/g), glucose adsorption capacity (GAC) (0.17–4.65 mmol/g), cholesterol adsorption capacity (CAC) (0.03–37.10 mg/g) and viscosity, which make it exhibits different physiological functions such as reducing the risk of obesity, diabetes, cancer, and intestinal diseases. On the basis of consulting related databases, the physicochemical properties of DF and its derived physiological functions are reviewed. It is found that DF has effect on the prevention and treatment of obesity due to good WHC, WSC, OHC and CAC. Good GAC can relieve the symptoms of diabetes. The physicochemical properties of WHC and WSC can reduce the risk of cancer. The WHC, WSC and viscosity are beneficial to intestinal health.
... When using plant-based materials to replace the animal fat, the emulsion produced could be affected, thus resulted in different texture properties. The coconut flesh consists of high dietary fibre (Trinidad et al. 2006) and oil (Savva & Kafatos 2015) besides other components. Both the fibre and oil could interact with the myofibrillar proteins to form a stable emulsion. ...
Meatball is a popular meat product in Malaysia but it has high-fat content that could often bring health problems such as non-communicable diseases. This study aimed to produce replaced-fat meatballs using coconut flesh with three different varieties (i.e. MAWA, MYD, and Pandan) at two levels of maturities (young and matured). Meatballs with animal fat were used as control. All samples were analysed for the proximate composition, cooking yield, water holding capacity (WHC), texture and sensory properties. Two-way ANOVA was conducted to determine the interaction between the maturity and variety of the coconut for all parameters with post-hoc analysis to observe the significant difference (p<0.05). The maturity and variety of coconuts showed significant interactions (p<0.05) in affecting most of the meatball properties. Young coconuts were superior to mature coconut with better cooking yield (p<0.05), texture and sensory properties. Meatballs with young Pandan had the highest moisture content (p<0.05) (71.78%), low fat (3.56%) (p<0.05), and overall sensory acceptance. Meatballs with young MYD had low-fat content (3.50%) (p<0.05), high WHC (52.11) (p<0.05), high redness (6.09) (p<0.05) with a high score of the colour (7.13) taste (7.17), texture (7.30) and overall acceptability (7.03) for the sensory properties. Since both young Pandan and young MYD managed to reduce the fat content in the meatballs as compared to the control sample and other treatments while maintaining the quality characteristics of the meatballs, both can be concluded to have potential as the fat replacers in the production of reduced-fat meatballs.
Traditional Indonesian foods continuously undergo formulation updates to improve nutrition. In this study, rice flour was replaced with coconut flour (CF), which is high in dietary fiber, at 15%, 30%, and 45% in the formulation. Serabi with 0% CF was used as a control. The results obtained showed that serabi substitued with 15% CF and 30% CF were not significantly different (p>0.05) from the control serabi (0% CF) in all organoleptic attributes. On organoleptic qualities including texture, color, and general, serabi with 45% CF were noticeably different (p<0.05) from the control serabi. Though the 30% CF serabi was the serabi with the largest proportion of CF that was not substantially different from the control, overall the 15% CF serabi received the highest score. The Maillard reaction and caramelization by proteins and sugars caused the color of the serabi to progressively brown as CF concentration rose.
The baking properties of green buckwheat, lentil, corn, coconut, amaranth, and brown rice flours as well their effect on the rheological properties of dough semifinished products made from wheat flour were investigated. For the study, high-grade wheat flour as well as mixtures of high-grade wheat flour and the flours under investigation (5; 10; 15; 20; and 25% replacement) were taken. The breadmaking properties of the flour types were tested at 5, 15, and 25% replacement. Rheo-logical properties were determined using farinograph (Brabender), alveograph (Chopin), amylograph (Brabender), and falling number measurement device (Perten). It was found that amaranth flour had the greatest effect on the water absorp-tion capacity of the flour mixture, with its increase by 13.3% when replacing wheat flour at a 25% ratio. To evaluate the baking properties of the studied flour types, an analysis on their influence on the volume of finished products, sensory characteristics of bread, and change of bread softness during storage was conducted with the use of a texture analyzer (TA.XTplus100C). When 10% coconut flour was added to the dough, its kneading stability increased significantly, reach-ing 48 minutes 49 seconds. Alveographic tests demonstrated a decrease in the baking power of the dough semifinished products in all samples, with the corn flour sample showing the smallest decrease of 35.2% and the lentil flour sample showing the largest decrease of 75.4%. Based on the studies conducted, the amylograms of the flour mixtures showed the highest increase of 486 units in the gelatinization maximum in the sample containing corn flour at 25% dosage. Replac-ing wheat flour with coconut flour, corn flour, and hydrothermally unprocessed buckwheat flour reduced the specific vol-ume of bread. The most pronounced decrease in specific volume was observed when replacing with coconut flour, by 0.6 cm3/g at 25% replacement. The optimum ratio of dough rheological properties and baking quality was achieved in the mix-ture of high-grade wheat flour with 25% amaranth flour.
The coconut (Cocos nucifera L.) palm, belonging to the Arecaceae family, is known for its multi-fold utilities among other fruits. Coconut products are highly recognized in various culinary and nutritional applications due to their rich nutritive metabolites, and distinct flavors. For instance, the tender coconut water is a nutritive-rich, and refreshing beverage packed with minerals and other beneficial compounds. The mature coconut kernel, abundant in fat and protein, offers coconut milk, serving as a key ingredient in virgin coconut oil (VCO) extraction. The brown coloured mesocarp of coconut fruit, commonly called testa, is rich in polyphenols and flavonoids of nutritional significance offering yet another possibility of utilizing it in the extraction of testa oils and production of nutraceuticals. Elite variants of coconut kernel such as Makapuno’ (or macapuno)- or ‘kopyor’ and aromatic counterparts offer significant advantages for value addition processes. In addition, the expansion of coconut milk as a vegan alternative for dairy milk in the utilization in the food and beverage sectors holds a considerable market potential. Additionally, coconut’s by-product, coconut flour, packed with high protein and dietary fiber content, presents opportunities for the development of functional foods. The phloem sap or coconut inflorescence sap or neera is another major offering of coconut palm with a potential for nutrition rich products such as neera-based beverage, mineral rich sugar and second line of value added products. This chapter discusses bionutritional constituents of coconut and its derivates in light of our improved understanding of human nutrition.
The coconut tree holds immense importance, serving as a vital resource for millions of individuals by providing sustenance, employment, and avenues for commerce. Recognized as the “miracle fruit,” its fruit boasts a diverse array of macro and micro nutrients essential for human health and nutrition. From its water to meat, it is known for its nutraceutical abilities which are due to bioactives’ presence. The state and type of nutrient being important, a few have only been extensively studied to date while other bio-actives have largely been ignored. This chapter aims to thoroughly analyze the present understanding of coconut nutraceuticals, distinguishing between promising areas for further research and unsupported assertions. Ultimately, the aim is to steer readers towards a well-informed comprehension of this captivating domain within the realms of health and nutrition. We comprehensively elaborate and conceptually explain the different bioactives and their clinical outcomes by defining the underlying phenomenon in this chapter.
In the classical technologies of bakery products, the traditional raw material is wheat flour, which is characterized by a high content of carbohydrates with a simultaneous low content of dietary fibers useful for the human body. Today, it is relevant to combine wheat with non-traditional types of flour to improve the quality and increase the nutritional value of the finished product. The technology of wheat bread "Palyanytsia Ternopilska" was chosen for the study. After fermentation, the dough was divided into 4 parts. One of the 4 parts served as a control, in which wheat flour was used. In three other parts, coconut flour was added in the amount of 5% (sample № 1), 10% (sample № 2), and 15% (sample № 3). Organoleptic quality indicators were investigated by the expert commission of the Department of Food Biotechnology and Chemistry of Ternopil Ivan Puluj National Technical University. The moisture content of crumb of bread was determined by the drying method. The acidity of crumb of bread was determined by the titration method. Porosity of bread was determined by Zhuravlev's method. Determination of brittleness was investigated by friction, followed by weighing and calculation. The mass fraction of protein was determined by the Kjeldahl method. The mass fraction of dietary fibers was determined by the enzymatic-gravimetric method. According to the research results, sample № 2 is characterized by high organoleptic quality indicators in comparison with the control and samples № 1 and № 3. It was established that the mass fraction of dietary fibers in samples № 1, № 2 and № 3 compared to the control is higher by 0.6 , 1.0 and 2.3%, respectively. The test samples were characterized by a slightly increased mass fraction of proteins compared to the control. Sample № 3 is characterized by the lowest value of the porosity indicator (61%) in comparison with the value of this indicator for sample № 2 (68%). The moisture content of crumb of bread of sample № 3 is 43%, which is the highest value compared to this indicator for sample № 2 (41%), № 1 (39%) and the control (38%). The acidity of sample № 3 is 3.0 ºT, sample № 2 – 2.8 ºT, sample № 1 – 2.7 ºT, control – 2.7 ºT. The brittleness index of test sample № 2 at 72 hours of storage (5.38%) is the lowest compared to the control (5.43%). As results of the research, the use of coconut flour in the technology of wheat bread in the amount of 10% allows to obtain a finished product with high organoleptic quality indicators, an increased content of dietary fibers and normalized physico-chemical quality indicators as compared to classic wheat bread.
This paper investigates the previously overlooked potential of spent coconut meal, a byproduct resulting from the extraction of virgin coconut oil with a residual oil content of 25–54%. Traditionally considered as waste, spent coconut meal (SCM) is now recognized as a nutritional powerhouse with multifaceted health advantages. It is abundant in dietary fiber (45–55%), protein (14–25%), and essential nutrients, and these byproducts present a sustainable avenue for bolstering food security while concurrently mitigating environmental impact. This review thoroughly examines the extraction techniques employed for obtaining spent coconut flour (SCF) obtained from further processing of SCM, scrutinizes its nutritional profile, and highlights its diverse health benefits. Beyond its nutritional richness, the study underscores the applicability of both SCM and SCF in the realm of functional foods. The paper advocates for a paradigm shift in perceiving SCM as not merely waste but as a valuable resource contributing to both nutritional well-being and ecological sustainability.
Organophosphate poisoning remains a global health crisis without efficacious treatments to prevent neurotoxicity. We examined whether antidotal tiger nut and coconut dietary intervention could ameliorate neurobehavioral deficits from organophosphate dichlorvos-induced gut-brain axis dysregulation in a mouse model. Mice were divided into groups given control diet, dichlorvos-contaminated diets, or dichlorvos plus nut-enriched diets. They were exposed to a DDVP-contaminated diet for 4 weeks before exposure to the treatment diets for another 8 weeks. This was followed by behavioural assessments for cognitive, motor, anxiety-, and depressive-like behaviours. Faecal samples (pre- and post-treatment), as well as blood, brain, and gut tissues, were collected for biochemical assessments following euthanasia. Dichlorvos-exposed mice displayed impairments in cognition, motor function, and mood along with disrupted inflammatory and antioxidant responses, neurotrophic factor levels, and acetylcholinesterase activity in brain and intestinal tissues. Weight loss and altered short-chain fatty acid levels additionally indicated gut dysfunction. However, intervention with tiger nut and/or coconut- enriched diet after dichlorvos exposure attenuated these neurobehavioral, and biochemical alterations. Our findings demonstrate organophosphate-induced communication disruptions between the gut and brain pathways that manifest in neuropsychiatric disturbances. Overall, incorporating fibre-rich nuts may represent an antidotal dietary strategy to reduce neurotoxicity and prevent brain disorders associated with organophosphate poisoning.
This study presents bulk material characterization, especially powder flowability, of
eight food powders from six different plants (almond, chestnut, chickpea, coconut,
hazelnut and rice). The characterization of the bulk powders includes the particle size distributions, true densities, bulk and tapped densities, as well as the powder porosity and moisture content. The flowability is determined by means of Hausner ratio, Carr's index, flow function by an annular shear cell and dynamic angle of repose. The flowability characteristics are discussed in regard to the bulk powder properties and evaluated for their applicability as some methods could give misleading results for the flowability.
One of the healthy lifestyles that continues to grow is consuming healthy food. The consumption of sweet bread in Indonesia continues to increase, and as a result, the cases of people with diabetes mellitus in Indonesia have also experienced a significant increase, for it is not recommended for people with diabetes mellitus to consume excessive amounts of sweet bread. A cinnamon roll is a dough roll sheet consisting of the cinnamon and sugar mixture (raisins or other sweet fruit ingredients) which are sprinkled on top of a thin layer of butter. Cinnamon Java Roll is a modified product of cinnamon roll with cinnamon and palm sugar with lower sugar content due to the ingredients in it, where there is a modification of the ingredients by adding palm sugar which has a lower glycemic index, and the addition of sliced dates as an additional sweetener and almond nuts for nutritional enrichment. One slice of bread contains 137 Cal of energy, 2.59 grams of protein, 4.93 grams of fat, and 22.36 grams of carbohydrates with a sugar content of 8.37 grams/serving (1 slice) and 75.34 grams/recipe (9 slices).
Wild food plants (WFPs) are designated as functional foods owing to their nutritional potential and as a source of bioactive compounds vital for human health. In times of geopolitical upheaval and nutritional imbalance in mountainous areas of the world, the contribution of WFPs is extraordinary. Lotkuh is a remote mountainous region in the Eastern Hindukush that supports distinctive global plant biodiversity. The documentation and nutritional analysis of the wild edible plants have not yet been subjected to scientific investigation, even though WFPs make up a significant component of the inhabitant’s diet. The current study is the first scientific investigation of the nutritional profile of 16 WFPs in the Hindukush region of Pakistan. Plants were collected from different parts of the study area and were subjected to proximate analysis adhering to the standard protocols of AOAC international. Proximate analysis revealed higher moisture in Rheum webbianum (91.5 g/100 g FW) and Oxyria digyna (90.5 g/100 g FW), while Elaeagnus angustifolia had the lowest (25.4 g/100 g FW). Mentha longifolia and Pinus gerardiana had (23.2 g/100 g) and (14.0 g/100 g) protein, whereas Berberis lyceum contained (3.6 g/100 g). Pinus gerardiana had the highest lipid (56.50 g/100 g), followed by Hippophae rhamnoides (45.50 g/100 g), and Berberis lyceum (0.91 g/100 g). Crataegus songarica with high carbohydrate (87.50 g/100 g) was followed by Eremurus stenophyllus (80.83 g/100 g), whereas Berberis lyceum had the least (18.51 g/100 g). High crude fiber (19.33 g/100 g) was found in Ziziphora clinopodiodes followed by Cotoneaster nummularia with (15.50 g/100 g). Pinus gerardiana and Prunus prostrata had low fiber of 1.387 and 1.377 g/100 g. Vitamin C was high in Mentha longifolia (90.63 mg/100 g), Eremurus stenophyllus (86.96 mg/100 g), and Ziziphora clinopodiodes (90.45 mg/100 g). Ca concentration was (948.33 mg/100 g) in Oxyria digyna followed by Cotoneaster nummularia whereas the lowest Ca (20.03 mg/100 g) was recorded in Diospyros lotus. Mg was high in Oxyria digyna (994.00 mg/100 g) and lowest (10.01 mg/100 g) in Diospyros lotus. Berberis lyceum (54.30 mg/100 g), Oxyria digyna (34.33 mg/100 g), and Rheum webbianum (26.04 mg/100 g) had the maximum iron. Mn was high in Berberis lyceum (14.33 mg/100 g), Pinus gerardiana (6.33 mg/100 g), and Elaeagnus angustifolia (4.60 mg/100 g). Prunus prostrata (12.16 mg/100 g), Oxyria digyna (10.30 mg/100 g), and Pinus gerardiana (4.16 mg/100 g) were the leading in Zn concentration whereas Ziziphora clinopodiodes (0.22 mg/100 g). The current study establishes the hitherto unidentified nutritional profile of the WFPs in the area. The prospect of nutritional research on WFPs in the Eastern Hindukush is established by this study.
This study aimed to investigate the properties of gluten-free puddings, in which antioxidant activity was enhanced by adding aronia powder and aronia fiber powder. The coconut flour in the control sample was partially substituted with aronia derivatives at 0.25%, 0.5%, and 1.0% concentrations. Increasing the substitution levels resulted in a decrease in Brix, L*, and b* values, and an increase in the a* and ΔE* values, total phenolic content and antioxidant activity of the puddings (P <0.05). The results obtained showed that the highest concentrations of aronia derivatives substantially (P <0.05) increased the syneresis index; however, there were no significant differences at low substitution levels. Besides, aronia derivatives did not cause a substantial change in the sensory properties of the puddings, except for the consistency in the mouth. Since coconut flour and aronia were found compatible with each other sensorily, they may be valorized together in the development of different food products.
Effects of particles size of dietary fiber powder on the physico-chemical properties and antioxidant activity of corncob were investigated. Corncob was grounded in a regularly mill and grinding characteristics and the particles size were evaluated by particle size analyzer (PSA) using laser diffraction method and Fourier transform infrared (FTIR). The results showed that the insoluble dietary fiber (IDF) powder from corncob had the highest crude fiber content (32.31%) and carbohydrates (55.07%). Spectral analysis shows that the IDF matrix structure does not change after grinding and has three characteristics of absorption spectra at 3433-3425 cm-1 (O-H); 2920 cm-1 (C-H) and 1635 cm-1 (aromatic) in presence of the special structures of polysaccharide and lignin compounds. Particle size analyzer (PSA) results showed that the size of IDF 200 mesh and 80 mesh powder were 63.13 and 260.89 μm, respectively. The insoluble dietary fiber (IDF) significantly shows a decrease in dietary fiber content in line with the reduction in particle size. The IDF powder with a particle size of 63.13 μm showed that highest total phenolic content accompanied with the best antioxidant activity through all antioxidant assays (p < 0.05). This study concluded that the IDF micro-powder particle size exerted influence on physico-chemical properties, dietary fiber, total phenolic and antioxidant activity.
Flaxseed, the richest source of mammalian lignan precursors, such as secoisolariciresinol diglycoside (SD), has been shown over the short term to decrease some early markers of colon cancer risk. This study determined whether over the long term flaxseed still exerts a colon cancer protective effect, whether its effect may, in part, be due to its high content of SD and whether any change in beta-glucuronidase activity plays a role in the protective effect. Six groups of male Sprague-Dawley rats were fed for 100 days either a basal high fat (20%) diet (BD), BD supplemented with 2.5 or 5% flaxseed or 2.5 or 5% defatted flaxseed (equivalent to the respective flaxseed diets) or bD with a daily gavage of 1.5 mg SD. All rats were injected with a single dose of azoxymethane (15 mg/kg body wt) 1 week prior to commencing the dietary treatments. Urinary lignan excretion, which is an indicator of mammalian lignan production, was significantly increased in the flaxseed and defatted flaxseed groups. The total activity of cecal beta-glucuronidase was significantly increased in a dose-dependent manner by the flaxseed and defatted flaxseed diet groups. Compared with the control the number of aberrant crypts per focus was significantly reduced in the distal colon of the treated rats. Four microadenomas and two polyps were observed in the control group, but not in the treated groups. The total activity of beta-glucuronidase was positively correlated with total urinary lignan excretion and negatively with the total number of aberrant crypts and the total number of aberrant crypt foci in the distal colon. There were no significant differences between the flaxseed and the corresponding defatted flaxseed groups, It is concluded that flaxseed has a colon cancer protective effect, that it is due, in part, to SD and that the protective effect of flaxseed is associated with increased beta-glucuronidase activity.
The effect of Fe fortification on the absorption of Zn was studied by radioisotopic labelling of single meals, followed by measurements of whole-body retention of 65Zn at 14 d after intake. Healthy adult volunteers participated in the study. Weaning cereal, wheat bread and infant formula, foods that are all frequently Fe-fortified, were evaluated in the study. The amounts of Fe added as FeSO4 were similar to the levels in commercial products in Europe and the USA, and were 200 or 500 mg Fe/kg (weaning cereal), 65 mg Fe/kg (white wheat flour) and 12 mg Fe/l (infant formula). For comparison, Zn absorption was measured in the same subjects, from identical test meals containing no added Fe. No statistically significant differences were found when Zn absorption from the Fe-fortified test meals was compared with that from non-Fe-fortified test meals. Fractional Zn-absorption values from Fe-fortified v. non-fortified meals were 31.1 (SD 11.9) v. 30.7 (SD 7.0)% (weaning cereal; 200 mg Fe/kg), 37.7 (SD 16.6) v. 30.2 (SD 9.9)% (weaning cereal; 500 mg Fe/kg), 36.5 (SD 14.4) v. 38.2 (SD 18.1)% (bread; 65 mg Fe/kg flour) and 41.6 (SD 8.1) v. 38.9 (SD 14.5)% (infant formula; 12 mg Fe/l). The addition of Fe to foods at the currently used fortification levels was thus not associated with impaired absorption of Zn and the consumption of these Fe-fortified foods would not be expected to have a negative effect on Zn nutrition.
To define the type of dietary fibre of fibre analogue with the greatest potential use in diabetic treatment, groups of four to six volunteers underwent 50-g glucose tolerance tests (GTT) with and without the addition of either guar, pectin, gum tragacanth, methylcellulose, wheat bran, or cholestyramine equivalent to 12 g fibre. The addition of each substance significantly reduced blood glucose concentration at one or more points during the GTT and generally reduced serum insulin concentrations. The greatest flattening of the glucose response was seen with guar, but this effect was abolished when hydrolysed non-viscous guar was used. The reduction in the mean peak rise in blood glucose concentration for each substance correlated positively with its viscosity (r = 0.926; P less than 0.01), as did delay in mouth-to-caecum transit time (r = 0.885; P less than 0.02). Viscous types of dietary fibre are therefore most likely to be therapeutically useful in modifying postprandial hyperglycaemia.
The hypocholesterolemic effects of oat bran (OB) have been recently challenged. To carefully document the hypocholesterolemic effects of OB, 20 hypercholesterolemic men admitted to a metabolic ward were randomly allocated to either OB or wheat bran (WB) for 21 d after a 7-d control-diet period. Control and treatment diets were designed to be identical in energy content and nutrients, differing only in the amount of soluble fiber. After 21 d, OB significantly decreased total cholesterol by 12.8% (P less than 0.001), low-density-lipoprotein cholesterol by 12.1% (P less than 0.004), and apolipoprotein B-100 by 13.7% (P less than 0.001) whereas WB had no significant effect. High-density-lipoprotein cholesterol and apolipoprotein A-I did not change significantly in either group. Serum triglycerides decreased by 10% in both groups but the decrease was only significant (P less than 0.04) in WB subjects. OB but not WB significantly reduced total cholesterol and other atherogenic lipoprotein fractions independent of other dietary changes.
We measured the effect of calcium carbonate and hydroxyapatite on whole-body retention of zinc-65 in 11 and iron-59 in 13 healthy, postmenopausal women. In a single-blind, controlled, crossover study, each subject, on three occasions, ingested a standard test meal supplemented with iron-59 or zinc-65 and capsules containing placebo or 500 mg elemental calcium as calcium carbonate or hydroxyapatite. Whole-body countings were performed prior to, 30 min after, and 2 wk after each meal. Mean (SEM) zinc retention was 18.1 +/- 1.0% with placebo (control) and did not vary significantly with calcium carbonate (110.0 +/- 8.6% of control) or hydroxyapatite (106.0 +/- 7.9% of control). Iron retention, 6.3 +/- 2.0% with placebo, was significantly reduced with both calcium carbonate (43.3 +/- 8.8% of control, p = 0.002) and hydroxyapatite (45.9 +/- 10.0% of control, p = 0.003). Iron absorption may be significantly reduced when calcium supplements are taken with meals.
To see whether food form, the degree of cooking, or protein enrichment affected the glycemic response to pasta, we gave test-meal breakfasts to 13 diabetic patients. Macaroni had a significantly greater glycemic index (GI) (68 +/- 8) than spaghetti (45 +/- 6, P less than .01); the GI of star pastina was intermediate (54 +/- 6). The GI of spaghetti was not significantly affected by cooking for 5 or 15 min (45 +/- 6 and 46 +/- 5, respectively), or by protein enrichment (38 +/- 4). The GI of spaghetti was similar in 11 non-insulin-dependent and 6 insulin-dependent diabetic patients (49 +/- 7 compared with 57 +/- 8). We conclude that different types of pasta may produce different glycemic responses but that these are not necessarily related to differences in cooking or surface area.
The glycemic and hormonal responses to protein, fat and carbohydrate alone and together were studied in normal, noninsulin-dependent (NIDD) and insulin-dependent (IDD) diabetic subjects. Fat and protein markedly reduced the glycemic response to oral carbohydrate in nondiabetics. In NIDD, the presence of protein and fat had no significant effect on the glycemic response. In IDD, while fat had no effect, protein enhanced the glycemic response. The insulin and GIP responses to the macronutrients together and individually were remarkably similar in all subject groups. Protein behaved as an insulin secretagogue in normal and NIDD while fat acted as a GIP secretagogue in normal and both diabetic groups. Protein appeared to function as a GIP secretagogue when combined with both fat and carbohydrate. It is concluded that caution is required when the glycemic responses to foods observed in nondiabetics are extended to diabetics.
Glycaemic indexes are calculated using test-meals in acute conditions. Their use has not yet proved to be effective in routine diabetic diet counselling. We studied 8 insulin-dependent diabetic patients (4 M, 4 F); mean age: 43.5 ± 3.5 yr; body mass index (BMI): 24.1 ± 1.9; diabetes duration: 14.6 ± 2.4 yr (mean ± SEM). Each patient received in random order and with a cross-over design two diet prescriptions lasting 3 wk each, one (L) with a relatively low mean glycaemic index (mGI) and the other (H) with a higher mGI, equivalent in term of calories, carbohydrate (CHO), fat, protein and fibre intake. A more liberal use of pasta and rice was recommended in diet L, when bread and potato were more recommended in diet H. Diet L contained 2152 ± 79 kcal/d; protein = 17.4 ± 0.5%; fat = 35.0 ± 1.0%; CHO = 46.1 ± 1.6%; mGI = 46.5 ± 0.9%; diet H: 2118 ± 96 kcal/d; protein = 16.9 ± 0.6%; fat = 36.0 ± 1.0%; CHO = 45.4 ± 1.6%; mGI = 60.1 ± 1.8%; (mGI L vs H: p<0.001). At the end of the L period the following parameters were improved: fructosamine (% of decrease: -18 ± 7% from 2.77 ± 0.21 to 2.17 ± 0.24 mmol; p<0.05), triglycerides (-16 ± 7% from 1.40 ± 0.21 to 1.18 ± 0.20 mmol; p<0.05), phospholipids (-8 ± 1% from 3.36 ± 0.16 to 3.07 ± 0.13 mmol; p<0.01), daily insulin needs (-6 ± 2% from 50.2 ± 5.45 to 47.4 ± 5.9 IU; p<0.05). Mean fasting plasma glucose levels were lower at the end of the L period (9.0 ± 1.6 VS 12.7 ± 3.3) but not significantly (p<0.1). No significant variations were observed concerning body weight and other circulating blood lipid levels. Increasing the proportion of low glycaemic index foods ingested lead to an improvement of the metabolic control and is thus recommendable in Type I diabetic patients on a chronic basis.
In acute test meal studies the relative glycaemic effect of two meals tested in diabetic children was shown to be identical to that found in adults. This encouraged the use of low glycaemic index (GI) foods in six week studies involving seven diabetic children which demonstrated a marked improvement in glycaemic response to a standard carbohydrate challenge and significant lowering of mean serum cholesterol and glycosylated albumin over the low GI period. Apart from the reduction in glycaemic index and an accompanying increase in fibre of 17 g/day, other dietary changes were modest. It is concluded that low GI diets may have a use in reducing serum cholesterol and also improving glucose control in diabetic children.
Six commonly used dietary fiber supplements (pectin, tragacanth gum, psyllium gum, guar gum, soy fiber and cellulose) were fermented in vitro with human fecal microbiota for 4, 8,12, and 24 hr. Short chain fatty acids (SCFA), hydrogen and methane productions, and neutral-detergent fiber digestibility differed significantly with fiber source. The most rapid fermentation rate was with pectin followed by psyllium gum, tragacanth gum, guar gum, soy fiber, and finally cellulose. Such differences in fermentability should be considered when food products are formulated. Dietary fiber source and intake may also affect breath hydrogen measurements and estimates of available carbohydrate malabsorption.
Polysaccharide fractions were measured in coconuts at three stages of maturity, which corresponded to dietary usage in the Tokelau Islands of the South Pacific. Kernel was sequentially extracted with cold water (CW), hot water (HW) hot 0.5% ammonium oxalate (HOX), 1M H2 SO4 and 72% H2 SO4, and the monosaccharide compositions of the fractions determined. Total readily soluble fractions (CW+HW+HOX) were predominantly galactomannan, and decreased from 77% of the polysaccharide in the immature kernel to 8.8% of that in the mature kernel. Insoluble mannan increased during maturation to be the major polysaccharide component in mature kernel. This indicates that marked differences exist between the three stages of maturity examined, in the properties of their dietary fibre. The results suggest that in studies of diets in which coconut is a staple part, there is a need for careful definition of the coconut component with respect to maturity. Furthermore, they show the importance of using dietary fibre methods which are appropriate to the solubility characteristics of the indigestible polysaccharide.
We previously have shown that ingested beef protein is just as potent as glucose in stimulating a rise in insulin concentration in type II diabetic patients. A synergistic effect was seen when given with glucose. Therefore, we considered it important to determine if other common dietary proteins also strongly stimulate an increase in insulin concentration when given with glucose. Seventeen type II (non-insulin-dependent) untreated diabetic subjects were given single breakfast meals consisting of 50 g glucose, or 50 g glucose plus 25 g protein in the form of lean beef, turkey, gelatin, egg white, cottage cheese, fish, or soy. The peripheral plasma concentrations of glucose, insulin, glucagon, alpha amino nitrogen, urea nitrogen, free fatty acids, and triglycerides were measured. Following ingestion of the meals containing protein, the plasma insulin concentration was increased further and remained elevated longer compared with the meal containing glucose alone. The relative area under the insulin response curve was greatest following ingestion of the meal containing cottage cheese (360%) and was least with egg white (190%) compared with that following glucose alone (100%). The glucose response was diminished following ingestion of the meals containing protein with the exception of the egg white meals. The peripheral glucagon concentration was decreased following ingestion of glucose alone and increased following all the meals containing protein. The alpha amino nitrogen concentration varied considerably. It was decreased after glucose alone, was unchanged after egg white ingestion, and was greatest after ingestion of gelatin. The free fatty acid concentration decrease was 4- to 8-fold greater after the ingestion of protein with glucose compared with ingestion of glucose alone.
Low glycaemic index diets reduce blood glucose and lipid levels in humans but glycaemic index values are only available for a small number of foods. Thus, we determined the glycaemic index of 102 complex carbohydrate foods in patients with diabetes. The values varied from 37 for bean thread noodles to 127 for Rice Chex cereal (p<0.001). There were no significant differences between the values of 14 different commercial leavened, wheat breads, which had a mean glycaemic index of 97. This supports the validity of using white bread as the standard food with an arbitrary glycaemic index of 100. There were significant differences between the glycaemic index values of individual foods in the following groups: rye breads, cakes, corn products, cookies, crackers, grains, pasta, potato, soups, legumes and breakfast cereals. Legumes and pasta tended to have low glycaemic index values. The glycaemic index values of the foods were weakly negatively related to their protein (r=−0.407; p<0.001) and dietary fibre (r=0.322; p<0.001) content but not fat (r=−0.054, ns). Thus, there are sufficient differences between the glycaemic responses of complex carbohydrate foods to make the glycaemic index classification a useful supplement to food tables in planning diets for patients with metabolic disorders such as diabetes or hyperlipidaemia.
36 G of wheat fibre, pectin, or guar gum was given over 2-week periods to healthy volunteers taking normal diet. Mean serum-cholesterol levels fell significantly while the volunteers were taking guar and pectin by 36-3 and 29-2 mg, per 100. respectively, but rose slightly after wheat fibre by 6-7, mg per 100., Attention should be focused on fruit and vegetable gels rather than wheat fibre in the search of natural hypocholesterolaemic agents.
Nine diabetic patients who were receiving various treatments supplemented their normal home diets (two patients) or metabolic ward diets (seven patients) with guar crispbread for five days. Their mean urinary glucose excretion fell significantly by 38% during the last two days. A significant fall in fasting blood glucose concentration of 1.1 +/- 0.4 mmol/1 (19.8 +/- 7.2 mg/100 ml) was seen only in those who took guar after the control period. Over eight weeks' treatment insulin dosage was reduced by 21% in five patients, and home testing showed that glycosuria was reduced by 68% in six patients. Guar crispbread is likely to be a useful adjunct to diabetic treatment irrespective of the type of treatment or insulin dosage used.
Iron absorption was measured from five kinds of bread made from various types of flour and fermented in different ways in order to obtain a wide variation in the content of fiber, phytate (inositol hexaphosphate) and its degradation products, inorganic phosphate and inositol phosphates with fewer numbers of phosphate groups (inositol pentaphosphate through monophosphate). Each experiment had 9-10 subjects and, in each subject, iron absorption was measured from control rolls made from low extraction wheat flour and one kind of test roll using two different radioiron tracers: 55Fe and 59Fe. The inhibition of iron absorption was closely related to the content of phytate-phosphorous as determined using the AOAC method, and to the sum of the tri- through hexaphosphate groups as determined using the HPLC method. As an example, prolonged fermentation of whole-rye bread reduced total inositol phosphates to the same amount as in the control rolls and increased fractional iron absorption to the same high level, in spite of a fiber content five times as great. The results strongly suggest that the inhibitory effect of bran on iron absorption is due to its content of phytate and other inositol phosphates present after fermentation, rather than to its content of fiber or other constituents. Thus, effective fermentation will increase the bioavailability of iron in whole-meal bread.
The effects of oat bran and wheat bran on plasma lipid concentrations were compared in a crossover study. Each bran (123 g oat bran or 54 g wheat bran) added nearly 18 g of nonstarch polysaccharide to a background diet containing about 10 g nonstarch polysaccharide. Twenty-three men (average plasma cholesterol level = 5.84 mmol/L, and low-density-lipoprotein (LDL) cholesterol level = 4.11 mmol/L) were randomly assigned to either the oat or wheat bran diet for 4 weeks and then changed to the alternate bran diet for a similar period. The oat bran diet produced significantly lower levels of plasma total cholesterol and LDL cholesterol: 5.65 +/- 0.16 and 3.88 +/- 0.15 mmol/L (mean +/- standard error) for oat bran vs 5.89 +/- 0.16 and 4.11 +/- 0.16 mmol/L for wheat bran. Food intake diaries showed that average consumption of total fat and saturated fat was identical during the two test periods, which excluded displacement of fat as an explanation for lowering of plasma cholesterol by oat bran. Our results indicate that in mildly hypercholesterolemic men, a diet high in soluble oat fiber can significantly lower plasma total cholesterol and LDL cholesterol and thus potentially lower the risk of coronary heart disease.
To test the a priori hypothesis that consumption of oats will lower the blood total cholesterol level and to assess modifiers and confounders of this association.
A computerized literature (MEDLINE) search and the Quaker Oats Co identified published and unpublished trials as of March 1991. Raw data were requested for all trials.
Trials were included in summary effect size estimates if they were randomized and controlled, if a formal assessment of diet and body weight changes occurred, and, if raw data were not received, if there was enough information in the published report to perform calculations.
Twenty trials were identified. Using the methods of DerSimonian and Laird, a summary effect size for change in blood total cholesterol level of -0.13 mmol/L (-5.9 mg/dL) (95% confidence interval [CI], -0.19 to -0.017 mmol/L [-8.4 to -3.3 mg/dL]) was calculated for the 10 trials meeting the inclusion criteria. The summary effect size for trials using wheat control groups was -0.11 mmol/L (-4.4 mg/dL) (95% CI, -0.21 to -0.01 mmol/L [-8.3 to -0.38 mg/dL]). Calculation of Keys scores demonstrated that substituting carbohydrates for dietary fats and cholesterol did not account for the majority of blood cholesterol reduction. Larger reductions were seen in trials in which subjects had initially higher blood cholesterol levels (greater than or equal to 5.9 mmol/L [greater than or equal to 229 mg/dL]), particularly when a dose of 3 g or more of soluble fiber was employed.
This analysis supports the hypothesis that incorporating oat products into the diet causes a modest reduction in blood cholesterol level.
To determine whether low-glycemic index (GI) diets have clinical utility in overweight patients with non-insulin-dependent diabetes mellitus (NIDDM).
Six patients with NIDDM were studied on both high- and low-GI diets of 6-wk duration with metabolic diets with a randomized crossover design. Both diets were of similar composition (57% carbohydrate, 23% fat, and 34 g/day dietary fiber), but the low-GI diet had a GI of 58 compared with 86 for the high-GI diet.
Small and similar amounts of weight were lost on both diets: 2.5 kg on high-GI diet and 1.8 kg on low-GI diet. On the low-GI diet, the mean level of serum fructosamine, as an index of overall blood glucose control, was lower than on the high-GI diet by 8% (P less than 0.05), and total serum cholesterol was lower by 7% (P less than 0.01).
In overweight patients with NIDDM, reducing diet GI improves overall blood glucose and lipid control.
The cancer protective effects of flaxseed suggested by our previous short-term study were tested in a long-term tumorigenesis experiment. Feeding rats 5% flaxseed flour supplemented in a high-fat diet at the promotional stage of tumorigenesis, i.e., after 7,12-dimethylbenz[a]anthracene administration, significantly reduced by 66.7% the size of the tumours that occurred. Although flaxseed feeding at the initiation stage also tended to reduce the number of tumors per tumor-bearing animal, significant differences were seen only between the group fed flaxseed throughout the experiment and the promotional group. Therefore the effect of flaxseed on mammary tumorigenesis is not consistent. Although it was speculated that the effect may be related to the lignans enterolactone and enterodiol produced in such large quantities on the ingestion of flaxseed, further studies are required to clarify the role of lignans and other flaxseed constituents in mammary tumorigenesis.
Low glycaemic index foods produce low blood glucose and insulin responses in normal subjects, and improve blood glucose control in Type 1 and well-controlled Type 2 diabetic patients. We studied the effects of a low glycaemic index diet in 15 Type 2 diabetic patients with a mean fasting blood glucose of 9.5 mmol l-1 using a randomized, crossover design. Patients were given pre-weighed diets (59% energy as carbohydrate, 21% fat, and 24 g 1000-kcal-1 dietary fibre) for two 2-week periods, with a diet glycaemic index of 60 during one period and 87 during the other. On the low glycaemic index diet, the blood glucose response after a representative breakfast was 29% less than on the high glycaemic index diet (874 +/- 108 (+/- SE) vs 204 +/- 112 mmol min l-1; p less than 0.001), the percentage reduction being almost identical to the 28% difference predicted from the meal glycaemic index values. After the 2-week low glycaemic index diet, fasting serum fructosamine and cholesterol levels were significantly less than after the high glycaemic index diet (3.17 +/- 0.12 vs 3.28 +/- 0.16 mmol l-1, p less than 0.05, and 5.5 +/- 0.4 vs 5.9 +/- 0.5 mmol l-1, p less than 0.02, respectively.(ABSTRACT TRUNCATED AT 250 WORDS)
There is controversy regarding the clinical utility of classifying foods according to their glycemic responses by using the glycemic index (GI). Part of the controversy is due to methodologic variables that can markedly affect the interpretation of glycemic responses and the GI values obtained. Recent studies support the clinical utility of the GI. Within limits determined by the expected GI difference and by the day-to-day variation of glycemic responses, the GI predicts the ranking of the glycemic potential of different meals in individual subjects. In long-term trials, low-GI diets result in modest improvements in overall blood glucose control in patients with insulin-dependent and non-insulin-dependent diabetes. Of perhaps greater therapeutic importance is the ability of low-GI diets to reduce insulin secretion and lower blood lipid concentrations in patients with hypertriglyceridemia.
The cholesterol-lowering effects of oat products were recognized over a quarter of a century ago1. With the possible exception of beans, oat bran lowers serum cholesterol in humans more than any other food2. In metabolic ward studies, incorporating either 50 or 100 g of oat bran daily into a typical American diet lowered serum cholesterol of hypercholesterolemic men by 13–19%2,3. In ambulatory studies of healthy individuals eating their usual diet, providing 50 g of oat bran daily in the form of muffins decreased serum cholesterol by 12–26%4,5. Since every 1% decrease in serum cholesterol reduces estimated risk for coronary heart disease by 2%6, these oat bran-induced changes in serum cholesterol would theoretically reduce risk for coronary heart disease by approximately 10–35%.
We investigated the effect of calcium on iron absorption in 126 human subjects. Addition of calcium chloride to wheat rolls significantly reduced iron absorption. Doses between 40 and 600 mg Ca were studied. The inhibition was clearly dose related up to 300 mg Ca. Calcium added to the dough when making the rolls reduced phytate degradation during fermentation and baking. As little as 40 mg Ca added to 80 g flour reduced phytate degradation by 50%, thus increasing the phytate content of the rolls to levels interfering with iron absorption. Calcium also had a direct dose-related inhibiting effect on iron absorption, noted by adding calcium to the rolls after they had been baked instead of to the dough. Iron absorption was reduced by 50-60% at doses of 300-600 mg Ca. Giving 165 mg Ca as milk, cheese, or calcium chloride reduced absorption by 50-60%. The same amount of calcium also significantly reduced heme-iron absorption, suggesting that the effect of calcium is related to the mucosal transfer of iron. The observed marked inhibitory effect on iron absorption of calcium in amounts frequently encountered in normal meals has important nutritional implications.
The influence of calcium supplements on the absorption of dietary nonheme iron and of iron supplements was evaluated in 61 normal volunteer subjects by use of a double-radioisotope technique. When taken without food, calcium carbonate did not inhibit the absorption of ferrous sulphate with doses of either 300 mg Ca and 37 mg Fe or 600 mg Ca and 18 mg Fe. However, at the latter levels, calcium citrate and calcium phosphate reduced iron absorption significantly by 49% and 62%, respectively. All calcium supplements inhibited absorption of the iron supplement when taken with food. The absorption of dietary nonheme iron was also inhibited by all three supplements. This inhibition was less pronounced from a meal of high iron availability and low calcium content (28%) than from a breakfast meal of low iron availability and high calcium content (55%). These results suggest that taking regular calcium supplements with meals makes it more difficult for women to meet their daily iron requirement.
Nonheme-iron absorption from a typical Southeast Asian meal was studied to examine the effect of a common vegetable, Yod Kratin, which contains a considerable amount of iron-binding phenolic groups. Yod Kratin (leaves of the lead tree) is a very popular vegetable in Thailand. It is consumed at least once a week year round, sometimes every day, together with the main meal. With a common portion size of the vegetable (20 g), iron absorption was reduced by almost 90%. As little as 5 g inhibited iron absorption by 75%. Addition of ascorbic acid partly counteracted inhibition. Adding 100 mg ascorbic acid reduced inhibition of iron absorption from 5 g Yod Kratin by half and the inhibition from 10 g Yod Kratin by a quarter. The study illustrates the marked effect of iron-binding phenolic compounds on iron nutrition and, thus, the importance of acquiring knowledge of the content of such compounds in different foods.
To compare high- and low-glycemic index (GI) diets in the treatment of non-insulin-dependent diabetes mellitus (NIDDM).
Sixteen subjects with well-controlled NIDDM and normal lipid profile, 10 of whom continued oral hypoglycemic medication, participated in the study. A diet that emphasized low-GI foods (e.g., porridge, pasta) was compared with a high-GI diet (e.g., processed cereals, potatoes). The GI of the low-GI diet was 15% lower than the high-GI diet (77 +/- 3 vs. 91 +/- 1) but otherwise similar in macronutrient composition and fiber, as determined by a 4-day weighed record. The diets were instituted under instruction from a dietitian who visited subjects at home on a weekly basis. Body weight was maintained within 1-2 kg.
Glycemic control was improved on the low-GI diet compared with the high-GI diet (statistically significant findings, P less than 0.05). Mean glycosylated hemoglobin at the end of the low-GI diet was 11% lower (7.0 +/- 0.3%) than at the end of the high-GI diet (7.9 +/- 0.5%), and the 8-h plasma glucose profile was lower (area under the curve above fasting 128 +/- 23 vs. 148 +/- 22 mmol.h-1.L-1, respectively). Mean fasting plasma glucose, total cholesterol triglycerides, and lipoproteins did not show important differences.
A low-GI diet gives a modest improvement in long-term glycemic control but not plasma lipids in normolipidemic well-controlled subjects with NIDDM.
Unlabelled:
An analysis of the associations between dietary and non-dietary variables and serum total cholesterol (Total-C) and high density lipoprotein cholesterol (HDL-C) was performed using data from the Scottish Heart Health Study--a cross-sectional survey of men (n = 5123) and women (n = 5236), aged 40-59. Subjects completed a questionnaire which provided health, socio-demographic and food frequency data. Nutrient intakes were calculated from UK food composition tables using standard portion sizes. For men, the significant independent dietary predictors of Total-C, after adjustment for all the other dietary variables, were saturated fat and cereal fibre, and after adjustment for the non-dietary variables, were cereal fibre, saturated fat and cholesterol. For women, intake of vegetable fibre, white fish and beta-carotene were significant independent predictors of Total-C after adjustment for all the other dietary variables. Only beta-carotene remained significant after adjustment for all the non-dietary variables. Alcohol intake and body mass index were respectively the strongest positive and negative predictors of HDL-C for both sexes.
In conclusion:
(1) certain dietary factors may affect serum cholesterol levels differently for men and women; (2) a possible role for the antioxidant vitamins and fibre in the prediction of serum cholesterol, may be indicated, in addition to the 'classical' role of dietary cholesterol and saturated fat and (3) confounding between the social and dietary variables does occur, and confirms the need for multiple adjustments in studies of this nature.
Soluble-fiber breakfast cereals were examined for their cholesterol-lowering ability in 58 male patients with mild to moderate hypercholesterolemia in a randomized, double-blind, placebo-controlled study. Patients followed a step 1 diet for a minimum of 6 wk, then were randomly assigned to groups incorporating either corn flakes or one of two soluble-fiber cereals (pectin enriched or psyllium enriched) in the diet for an additional 6 wk. During the diet-only phase, total cholesterol dropped 3.8%. During the cereal-plus-diet phase, total and LDL cholesterol values of the pectin-enriched cereal group dropped an additional 2.1% (P = 0.243) and 3.9% (P = 0.16), respectively, and they dropped 5.9% (P = 0.005) and 5.7% (P = 0.034), respectively, in the psyllium-enriched cereal group. During the cereal-plus-diet phase, no significant effects on HDL cholesterol, triglyceride, or body weight were found within or between any cereal groups. These results support use of soluble-fiber cereals as an effective and well-tolerated part of a prudent diet in the treatment of mild to moderate hypercholesterolemia.
Different starchy foods produce different glycemic responses when fed individually, and there is evidence that this also applies in the context of the mixed meal. Methods of processing, and other factors unrelated to the nutrient composition of foods may also have major effects on the glycemic response. The reason for differences in glycemic response appears to relate to the rate at which the foods are digested and the many factors influencing this. The glycemic index (GI) is a system of classification in which the glycemic responses of foods are indexed against a standard (white bread). This allows the results of different investigators to be pooled. GI values also depend upon a number of nonfood-related variables. The method of calculation of the glycemic response area is most important, but the method of blood sampling and length of time of studies also may have effects. Variability of glycemic responses arises from day-to-day variation in the same subject and variation between different subjects. There is less variability between the GI values of different subjects than there is within the same subject from day to day. Therefore, the mean GI values of foods are independent of the glucose tolerance status of the subjects being tested. Potentially clinically useful starchy foods producing relatively flat glycemic responses have been identified, including legumes, pasta, barley, bulgur, parboiled rice and whole grain breads such as pumpernickel. Specific incorporation of these foods into diets have been associated with reduced blood glucose, insulin, and lipid levels. Low-GI foods may influence amino acid metabolism although the implications of these are unknown. In addition, low GI foods increase colonic fermentation. The physiologic and metabolic implications of this relate to increased bacterial urea utilization, and to the production and absorption of short chain fatty acids in the colon. The application of the GI to therapeutic diets should be in the context of the overall nutrient composition of the diet. High-fat or high-sugar foods may have a low GI, but it may not be prudent to recommend these foods solely on the basis of the GI. It is therefore suggested that the most appropriate use of the GI is to rank the glycemic effects of starchy foods which would already have been chosen for possible inclusion in the diet on the basis of their nutritional attributes, i.e. low-fat, unrefined carbohydrate.
We measured the effect of calcium from food and supplement sources on whole-body retention of 59Fe in 19 normal postmenopausal women. Each woman received a placebo and 500 mg calcium from a mixed calcium citrate-malate salt (CCM), from orange juice plus CCM, and from milk after a test breakfast meal to which 59Fe had been added. The test meal contained 238 mg calcium. Whole-body countings of 59Fe were performed before and 30 min and 2 wk after each test meal. Retention of 59Fe was 8.3 +/- 1.1% (means +/- SEM) with placebo, 3.4 +/- 0.78% with milk, 6.0 +/- 0.97% with CCM, and 7.4 +/- 1.7% with CCM plus orange juice. When compared with placebo, milk and CCM significantly lowered iron retention (p less than 0.05) whereas CCM plus orange juice did not. The reduction with milk was greater than that with CCM (p less than 0.05) or CCM plus orange juice (p less than 0.05). The differences in the effects of these calcium sources on 59Fe retention may result from their varied contents of citric and ascorbic acids, known enhancers of iron absorption.
The phenolic compounds (phenolic monomers, polyphenols, tannins) are considered to interfere with iron absorption by complex formation with iron in the gastro-intestinal lumen, making the iron less available for absorption. Very little is known about the extent to which different types of phenolic compounds of different size and chemical structure inhibit iron absorption. The relationship between iron absorption and the amount and type of phenolic compounds was studied by the extrinsic tag method. The aims of the studies were as follows: (i) To study the effect of small phenolic compounds with different hydroxylation patterns (gallic acid, catechin, chlorogenic acid) on iron absorption, (ii) To study the effect of different amounts of a hydrolysable tannin containing ten gallic acid residues (tannic acid) on iron absorption. (iii) To study the degree of inhibition of iron absorption by some foods and beverages (oregano, spinach, coffee and tea) in relation to their respective content of iron-binding phenolic groups, measured by a newly developed method. The inhibition of iron absorption by tannic acid was strongly dose-related. The smallest amount (5 mg) inhibited absorption by 20 per cent, 25 mg by 67 per cent and 100 mg by 88 per cent. Gallic acid inhibited iron absorption to the same extent as tannic acid, per mol galloyl groups, whereas no inhibition was observed when catechin was added to the test meal. Chlorogenic acid inhibited iron absorption to a lesser extent. Oregano and tea inhibited iron absorption in proportion to their respective content of galloyl groups, whereas the inhibitory effect of spinach was less marked. The inhibiting effect of coffee was explained mainly by its content of galloyl groups, but also by some other factor, probably chlorogenic acid. It is concluded that the content of iron-binding galloyl groups might be a major determinant of the inhibitory effect of phenolic compounds on iron absorption from the diet, whereas the phenolic catechol groups seem to be of minor importance. The results further suggest that the group of condensed tannins do not interfere with iron absorption.
We studied the effect of increasing the frequency of meals on serum lipid concentrations and carbohydrate tolerance in normal subjects. Seven men were assigned in random order to two metabolically identical diets. One diet consisted of 17 snacks per day (the nibbling diet), and the other of three meals per day (the three-meal diet); each diet was followed for two weeks. As compared with the three-meal diet, the nibbling diet reduced fasting serum concentrations of total cholesterol, low-density lipoprotein cholesterol, and apolipoprotein B by a mean (+/- SE) of 8.5 +/- 2.5 percent (P less than 0.02), 13.5 +/- 3.4 percent (P less than 0.01), and 15.1 +/- 5.7 percent (P less than 0.05), respectively. Although the mean blood glucose level and serum concentrations of free fatty acids, 3-hydroxybutyrate, and triglyceride were similar during both diets, during the nibbling diet the mean serum insulin level decreased by 27.9 +/- 6.3 percent (P less than 0.01) and the mean 24-hour urinary C-peptide output decreased by 20.2 +/- 5.6 percent (P less than 0.02). In addition, the mean 24-hour urinary cortisol excretion was lower by 17.3 +/- 5.9 percent (P less than 0.05) at the end of the nibbling diet than at the end of the three-meal diet. The blood glucose, serum insulin, and C-peptide responses to a standardized breakfast and the results of an intravenous glucose-tolerance test conducted at the end of each diet were similar. We conclude that in addition to the amount and type of food eaten, the frequency of meals may be an important determinant of fasting serum lipid levels, possibly in relation to changes in insulin secretion.
Structure et composition, proprietes physicochimiques de l'amidon. Degradation enzymatique de l'amidon, principales enzymes. Digestion des produits alimentaires amylaces. Intervention de l'amidon dans le metabolisme des lipides et le diabete. Article synthese
Studies on effects of fiber, phytic acid, and oxalic acid on mineral bioavailability are reviewed. It is difficult to separate the effects of fiber and phytic acid when cereal products are fed, because they occur together in these foods. However, even the combination of fiber and phytic acid does not appear to affect mineral balances unless unrefined cereal intakes are high and mineral intakes are low. Also, the body may be able to adjust to the decreased availability by increased absorption of the available mineral. Oxalic acid may result in decreases in mineral bioavailability if consumed with a high fiber diet, but the decrease may also be transient.
Dietary fiber has important hypocholesterolemic effects and may reduce risk for coronary artery disease. Careful clinical studies indicate that foods such as oat bran or beans, rich in water-soluble fiber, can decrease serum total cholesterol by 19% while decreasing serum low density lipoprotein cholesterol by 22%. Food supplements rich in soluble fiber such as psyllium mucilloid are well tolerated and may lower serum cholesterol by 15%. Thus, high fiber foods or soluble fiber food supplements may decrease serum cholesterol by 15% to 19% and decrease estimated risk for coronary heart disease by greater than 30%.
Oat and bean products, which contain large amounts of water-soluble fiber, are particularly effective hypocholesterolemic agents. Recent experiments with human subjects using these products as supplements to the diet are reviewed. High-carbohydrate, high-fiber diets offer a nutritious, economical, and readily accepted means to reduce serum cholesterol.
The aim of this study was to assess differences between starchy foods in the amount of carbohydrate which escapes small intestinal absorption. One ileostomate volunteer tested in metabolic feeding trials a total of 20 starchy foods (nine of which were repeated on two to seven occasions, mean 3.5 +/- 1.7). This ileostomate volunteer exhibited macronutrient and fiber losses that were within 97.3 +/- 6.6% of the mean, for a range of foods eaten by three other ileostomates and was therefore believed to be representative. Measurement of available carbohydrate in ileal effluent demonstrated a wide range of recoveries from 2.7 to 18% from different starchy foods. The available carbohydrate losses related to the fiber content (r = 0.885, p less than 0.001), in vitro digestibility of the food (r = -0.867, p less than 0.01), and their glycemic responses (r = -0.611, p less than 0.05). Our data support the concept that available carbohydrate losses to the colon may be greater in many foods than the carbohydrate entering the colon as dietary fiber. The food factors responsible are diverse and the possible metabolic consequences of carbohydrate malabsorption may be broad.
Oat or bean products, rich in water-soluble fiber, have distinct hypocholesterolemic effects in humans. After a control diet, 20 hypercholesterolemic men were randomly allocated to oat-bran or bean supplemented diets for 21 days on a metabolic ward. Control and test diets provided equivalent energy, fat, and cholesterol but test diets had twice more total and 3-fold more soluble fiber. Oat-bran diets decreased serum cholesterol concentrations by 19% (p less than 0.0005) and calculated low-density lipoprotein cholesterol by 23% (p less than 0.0025). Bean diets decreased serum cholesterol concentrations by 19% (p less than 0.0005) and low-density lipoprotein cholesterol by 24% (p less than 0.0005). Oat-bran increased fecal weight by 43% but beans did not. While oat-bran increased fecal bile acid excretion, beans had the opposite effect. Oat-bran or bean supplements may have an important role in nutritional management of selected hypercholesterolemic patients.
To evaluate selected metabolic effects of plant fibers, we fed control and oat-bran diets in an alternating sequence to eight men with previously documented hypercholesterolemia. The two solid diets differed only in the inclusion of 100 g of oat bran in the test diet. We randomized diet sequences and the measured intakes of carbohydrate, protein, fat, and cholesterol were virtually identical on the two diets. Serum total cholesterol concentrations were stable on control diets whereas a progressive reduction was observed in seven men on oat-bran diets. On oat-bran diets, average reductions in serum total cholesterol concentrations were 13% (p less than 0.01, N = 8); plasma low-density lipoprotein cholesterol concentrations were 14% lower (p less than 0.05) while high-density lipoprotein cholesterol concentrations were not changed. Fasting and postprandial serum glucose, insulin, and triglyceride concentrations were similar on the two diets. Fecal excretion of total bile acids was 54% higher (p less than 0.001) on oat-bran diets than on control diets but neutral steroid excretion was slightly lower while on oat bran. Palatable and inexpensive high-fiber foods such as oat bran may have a role in the treatment of certain patients with hypercholesterolemia.
The amount of carbohydrate released at 1 and 5 h by digestion in vitro of 2 g carbohydrate portions of 14 foods by human digestive juices was compared with the area under the 2-h blood glucose response curve when 50 g carbohydrate portions were fed to groups of five to ten healthy volunteers. A significant relationship was found between the amounts of sugars and oligosaccharides liberated at 1 and 5 h and the food blood glucose area expressed as a percentage of the blood glucose area for 50 g glucose (r = 0.8627 and 0.8618, p less than 0.001). A significant relationship was also found between the glycaemic index and the food fibre content (p less than 0.02) and between the glycaemic index and the glucose trapping capacity of the foods (p less than 0.05). Legumes as a group liberated 56% less sugars and oligosaccharides (p less than 0.01) than the eight cereal foods over 5 h. It is suggested that such studies in vitro may help to identify food of use for diabetic patients, and at the same time throw further light on factors which affect post-prandial glycaemia.