No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Effect of soaking whole cereal and legume seeds on iron, zinc and phytate contents
Abstract
The effects of soaking whole cereal (maize, millet, rice, sorghum) and legume seeds (mung bean, cowpea, soybean) on iron (Fe), zinc (Zn) and phytate (Phy) contents were investigated. In all the above cereals, except millet, the molar ratios of Phy/Fe were above than 14, and ratios of Phy/Zn were above 20 while, in legumes, ratios were lower. Soaking whole seeds for 24 h led to leaching of iron and, to a lesser extent, of zinc ions into the soaking medium. Soaking led to a significant (P⩽0.05) reduction in the phytate content of millet, maize, rice and soybean, but did not improve the Phy/Fe molar ratio, while decreasing the Phy/Zn molar ratio only slightly. Soaking on its own was not found to be a good method for improving mineral bioavailability but the results showed that, in combination with other treatments, or with optimized soaking conditions, it could nevertheless prove useful.
... The raffinose family of oligosaccharides (RFO), which consists of raffinose, stachyose, and verbascose, is another class of carbohydrate found in faba bean [45]. Among 15 faba bean varieties that were analyzed, raffinose had concentrations of 1.1-3.9 ...
... g/kg, stachyose amounted to 4.4-13.7 g/kg, and verbascose had concentrations of 8-15 g/kg [10]. Landry et al. [45] found a clear correlation between the seed size and RFO content in 40 accessions of FBS. It remains unclear how various food processing activities may affect the presence of raffinose family oligosaccharides, which are implicated in gastrointestinal discomfort, such as gassiness. ...
... Different varieties of faba bean have been bred containing one tenth of the vicine and convicine content; however, a reduction to zero has not been attained yet. Various researchers have shown that late-harvested seeds tend to have lower levels of pyrimidine glycoside content compared to early-harvested seeds [32,45]. The degradation of β-glycosidic linkages leads to the transformation of vicine and convicine into their corresponding aglycones, respectively, divicine (2,6-diamino-4,5-hydroxypyramidine) and isouramil (6-amino-2,4,5-trihydroxypyramidine) (Figure 4). ...
The food industry, academia, food technologists, and consumers have become more interested in using faba bean seeds in the formulation of new products because of their nutritional content, accessibility, low costs, environmental advantages, and beneficial impacts on health. In this review, a systematic and up-to-date report on faba bean seeds' antinutrients and bioactive and processing techniques is comprehensively presented. The chemical composition, including the oil composition and carbohydrate constituents, is discussed. Factors influencing the reduction of antinutrients and improvement of bioactive compounds, including processing techniques, are discussed. Thermal treatments (cooking, autoclaving, extrusion, microwaving, high-pressure processing, irradiation) and non-thermal treatments (soaking, germination, extraction, fermentation, and enzymatic treatment) are identified as methods to reduce the levels of antinutrients in faba bean seeds. Appropriate processing methods can reduce the antinutritional factors and enrich the bioactive components, which is useful for the seeds' efficient utilization in developing functional foods. As a result, this evaluation focuses on the technologies that are employed to reduce the amounts of toxins in faba bean seeds. Additionally, a comparison of these methods is performed in terms of their advantages, disadvantages, viability, pharmacological activity, and potential for improvement using emerging technologies. Future research is expected in this area to fill the knowledge gap in exploiting the nutritional and health benefits of faba bean seeds and increase the utilization of faba bean seeds for different applications.
... Also, there was a loss of 77.21 % and 71.93% iron after soaking Wang Kae in NaHCO 3 + NaCl solution and water respectively. The above losses in iron content for Kirkhouse benga and Wang Kae far exceeds the 40% loss of iron content recorded in sorghum grain after soaking in distilled water (Lestienne et al., 2005). Therefore, consuming Padi-Tuya soaked in NaHCO 3 + NaCl solution will likely help to mitigate anemia due to its high iron yielding capability as reported by (WHO, 2008). ...
... In addition, there was a loss of 75.29% zinc in Wang Kae after soaking in water. With the exception of Kirhouse Benga soaked in water, the remaining losses in zinc content exceeds the 30% in sorghum grain after soaking in distilled water (Lestienne et al., 2005). Reduction after soaking may be due to leaching of iron and zinc ions into the soaking medium. ...
... Reduction after soaking may be due to leaching of iron and zinc ions into the soaking medium. Zinc is found in a huge variety of enzymes and other proteins, where it serves as a structural component (Lestienne et al. 2005). ...
Cowpea is a widely consumed food crop produced in the Savanna zone of Ghana. Anti-nutrients/bio-active compounds in it limit the biological availability of important nutrients/minerals (proteins, carbohydrates, fat, sodium, zinc, calcium, iron e.t.c). Thisstudy employed soaking to investigate the nutritional value of three cowpea varieties (Wang Kae, Kirkhouse Benga and Padi-Tuya). The soaking was in two forms; soaking in water and soaking with 1% each of NaHCO3and NaClsolutions. Standard chemical analytical procedures were carried out to measure proximate parameters (Fat, protein, carbohydrate, ash, moisture and crude fibre), anti-nutrients/bioactive compounds (Tannins, phytates, oxalate and flavonoids), and minerals (Sodium, iron, calcium and zinc) contents of the cowpea varieties. Significant differences (p ≤ 0.05) in proximate composition, anti-nutrients/bioactive compounds and minerals among the cowpea varieties were obtained. Moisture content, ash, crude protein, crude fat, carbohydrates and crude fibre varied among the soaking regimes for the samples in the ranges of 7.47-19.90%, 2.35-6.11%, 23.35-26.33%, 29.23-35.33%, 21.70-31.36% and 2.24-4.78%, respectively. Values for iron, zinc, calcium and sodium ranged between 24.86-214.46mg/kg, 45.02-216.93mg/kg, 31.12-56.59mg/kg and 34.82-136.13mg/kg, respectively. Tannins, phytate, flavonoids and oxalate values also ranged between 1.35-6.74mg/g, 4.18-10.70mg/g,15.50-91.39mg/100g and 13.64-24.63mg/g, respectively. These results indicate that, soaking with water and (NaHCO3 + NaCl) solution have potentialities for enhancing nutritional value in the cowpea varieties, which could be a means of combating nutritional deficiencies and food insecurity in Ghana and other countriesin West Africa
... 0.8-0.9% [16][17][18] Present at high levels, approx. 3% [19] Absent Absent Present at levels of approx. ...
... 3% [19] Absent Absent Present at levels of approx. 0.6-1.5% [18,20] Present at levels of approx. 0.6-1.5% [18,20] Tannins Absent Absent Present in some varieties only [16,21] Absent Absent Absent Present Varietal influence not clear [22] Present Evident varietal influence [23] Possibly present [24] Absent Absent ...
... 0.6-1.5% [18,20] Present at levels of approx. 0.6-1.5% [18,20] Tannins Absent Absent Present in some varieties only [16,21] Absent Absent Absent Present Varietal influence not clear [22] Present Evident varietal influence [23] Possibly present [24] Absent Absent ...
... The closer the molar ratio Phy/Fe is to 1, the more the iron contained in food is available, and when this ratio is ≥ 14, this iron becomes completely unavailable [35]. Thus, steam blanching to improve the bioavailability of iron consists in bringing the molar ratio Phy/Fe nearest to 1, and implying an increase in the iron content while the phytates content is reducing. ...
... Knowing that the aim of blanching was to optimize iron content in spinach leaves, hatched area on fig 1 (b) represents the zone of experimental domain where iron content is highest. The increase of iron content in spinach leaves by a steam blanching at 95°C during 10 minutes is indeed a concentration, which could be due to the release of iron from its chelating agents on the effect of temperature [35]. After 10 minutes, the decrease observed is the fact of the scrubbing of water-soluble components like iron, because after condensation of the steam, the water droplets fall down and stream on the leaves [36]. ...
The aim of this study was to determine the optimal conditions (time and temperature) of steam blanching of spinach leaves, and the effect of blanching on its chemical composition and functional properties. This was done especially to improve Iron disponibility in spinach leaves.
... Zinc sequestration is furthermore facilitated by α2-macroglobulin (A2M), which is an inhibitor of matrix metalloproteases (MMPs). A2M has a very high affinity to zinc, and zinc is needed for A2M activation and binding to cytokines [58]. A2M expression is triggered due to the expression of proinflammatory acute-phase proteins, including IL-6. ...
... This mechanism is beneficial during acute immune response; however, a long-term decrease in zinc availability may contribute to pathological processes in conditions of chronic inflammation, like it is seen in diabetes or dementia [11][12][13]. Moreover, high IL-6 expression and consequently upregulated MT and A2M expression is linked to immunosenescence and increased risk of Alzheimer's disease [58]. ...
During the last few decades, the micronutrient zinc has proven to be an important metal ion for a well-functioning immune system, and thus also for a suitable immune defense. Nowadays, it is known that the main cause of zinc deficiency is malnutrition. In particular, vulnerable populations, such as the elderly in Western countries and children in developing countries, are often affected. However, sufficient zinc intake and homeostasis is essential for a healthy life, as it is known that zinc deficiency is associated with a multitude of immune disorders such as metabolic and chronic diseases, as well as infectious diseases such as respiratory infections, malaria, HIV, or tuberculosis. Moreover, the modulation of the proinflammatory immune response and oxidative stress is well described. The anti-inflammatory and antioxidant properties of zinc have been known for a long time, but are not comprehensively researched and understood yet. Therefore, this review highlights the current molecular mechanisms underlying the development of a pro-/ and anti-inflammatory immune response as a result of zinc deficiency and zinc supplementation. Additionally, we emphasize the potential of zinc as a preventive and therapeutic agent, alone or in combination with other strategies, that could ameliorate infectious diseases.
... Iron concentration of the raw and control formulation was relatively higher than the processed formulation. Like the findings of this study, a study by Lestienne et al. [23] on the effect of soaking whole cereal and legumes seeds on iron and zinc content, showed a reduction of iron and zinc in both cereal and legumes after soaking, in addition to this, a study by Luo and Xie showed that, after soaking, the iron and zinc contents of the faba bean was significantly lower than raw faba bean (P<0.05) [24]. ...
... This happened due to leaching of iron and zinc ions into the soaking medium. Still, there was no difference in zinc content among formulations, and no difference in phytate: iron and phytate: zinc molar ratio contents among different formulations due to the reduction of iron and zinc in soaking process as observed in Lestienne et al. [23]. On the other hand, processed formulation substantially had a decrease in tannin and phytate content than raw and control formulation. ...
Moringa stenopetala is an indigenous multipurpose tree grown in the back yard and crop lands with nutritional and medicinal value. This study aimed to produce M. stenopetala leaf powder supplementation on the macro and micronutrient nutritive values of maize–soybean–chickpea and sorghums–soybean–chickpea food formulations for use as a complementary food for infants and young children. The dried leaves of M. stenopetala and grains were ground and sieved to appropriate particle size. Proportions of grain flour and M. stenopetala leaf powder admixed in the formulations were determined using Nutri-Survey-Linear-Programming Software. Fourteen formulations were made from unprocessed and processed grains supplemented with 5% and 10% M. stenopetala leaf powder. A preferred ratio was selected based on the nutritional value (energy and protein) and sensory evaluation while using two unfortified formulations as control. Food analysis was performed with standard methods. Analysis of variance (ANOVA) with Turkey test was conducted to investigate the mean difference of nutritional values and sensory evaluation among different formulations. The crude protein and ash contents of the diets increased significantly with M. stenopetala leaf fortification and energy content. There was a significant decrease in carbohydrate content in the formulation of 10 and 12 compared to the controls as the percentage level of M. stenopetala leaf powder supplementation increased. This could be due to substitution effect of M. stenopetala as evidenced by the nutritional composition of the individual ingredients. The fat content of the formulation 10 and 12 that were selected by sensory evaluation was relatively higher (10.6%) than the control blend (9.85%) but not statistically significant, which fulfills the recommended dietary allowance by FAO/WHO. The product development study showed that the addition of M. stenopetala leaf powder to locally available food ingredients such as sorghum/maize, soybean and chickpea enhances nutrient value, such as energy, ash, protein, potassium and fat contents. Therefore, blending M. stenopetala with locally available food crops could be an option to mitigate protein–energy malnutrition (PEM) and micronutrient deficiency by improving traditionally used staple foods. Key words: Moringa stenopetala, complementary food, malnutrition, sensory evaluation, micronutrient, bioavailability
... Thus with cooking at 95 • C for 1 h, the phytate content of different legumes is reduced between 11% and 80% (Shi et al., 2018). In the same way, soaking reduces the phytate content of different cereals from 17% to 28% (Lestienne, Icard-Vernière, Mouquet, Picq & Trèche, 2005), while sprouting reduces the phytate content of legumes by more than 60% (Duhan, Khetarpaul & Bishnoi, 2002;Lestienne et al., 2005). This situation seems to be due to the enzymatic action on phytates released during germination of the seed, leading to the formation of myo-inositol phosphate derivative and inorganic phosphate (Pramitha et al., 2021). ...
... Thus with cooking at 95 • C for 1 h, the phytate content of different legumes is reduced between 11% and 80% (Shi et al., 2018). In the same way, soaking reduces the phytate content of different cereals from 17% to 28% (Lestienne, Icard-Vernière, Mouquet, Picq & Trèche, 2005), while sprouting reduces the phytate content of legumes by more than 60% (Duhan, Khetarpaul & Bishnoi, 2002;Lestienne et al., 2005). This situation seems to be due to the enzymatic action on phytates released during germination of the seed, leading to the formation of myo-inositol phosphate derivative and inorganic phosphate (Pramitha et al., 2021). ...
The intake of foods derived from plants has been proposed as an useful strategy in the prevention of several chronic diseases. However, plants also possess a group of substances known as antinutrients, which may be responsible for deleterious effects related to the absorption of nutrients and micronutrients, or exert beneficial health effects. This review compiles scientific evidence regarding the physiological impact of some antinutrients (lectins, goitrogens, phytates and oxalates) in the human health, their negative effects and the culinary and industrial procedures to reduce their presence in foods. It can be concluded that, the effects of antinutrients on human health could change when consumed in their natural food matrix, and after processing or culinary treatment. Accordingly, some of these compounds could have beneficial effects in different pathological conditions. Future research is required to understand the therapeutic potential of these compounds in humans.
... This simple soaking processing is a best suitable technique for rural household to decrease phytate content. However, there was significant loss in both iron (up to 40%) and zinc (up to 30%) content as a result of soaking (Lestienne et al. 2005;Afify et al. 2011). This reduction may be attributed to leaching of iron and zinc ions into the soaking medium (Saharan et al. 2001). ...
... This reduction may be attributed to leaching of iron and zinc ions into the soaking medium (Saharan et al. 2001). The difference in the leaching rate for iron and zinc could be due to their different location in the seed (Lestienne et al. 2005). Iron and zinc are mostly located in the aleurone layer in cereals, but zinc is also available in endosperm and found in a large number of enzymes and other proteins. ...
... Phytic acid impairs the absorption of iron and zinc and to a lesser extent calcium 41 . A molar ratio of phytate: zinc (PA: Zn) of 10 has been described as the limit for optimal absorption of zinc 42 . In our study, the calculated molar ratios of phytate: zinc were all greater than 10 ( Soaking, roasting and boiling of seeds of B. petersiana had no effect on the content of zinc, calcium and magnesium ( Table 3). ...
... , meaning that the phytate present in raw, soaked, roasted and boiled seeds of B. petersiana could impair the absorption of zinc in the digestive tract and may contribute to zinc deficiency. A molar ratio of phytate: iron (PA:Fe) of 14 as the limit for optimal absorption of iron has been described by Lestienne et al.42 . The phytate: iron molar ratios of seeds of B. petersiana were less than the critical value of 14; therefore it is unlikely that iron absorption would be significantly impaired by the phytate present in raw, soaked, boiled or roasted seeds of B. petersiana. ...
Background: Antinutritional factors present in food may reduce the bioavailability of nutrients and cause harmful effects to human health. Aims: The aim of this study was to determine the effect of traditional processing methods on protein digestibility, nutrient and antinutrient constituents of seeds of Bauhinia petersiana. Subjects and Methods: The seeds were processed by soaking in water, boiling or roasting before analyzing protein digestibility, nutrient and antinutrient compositions. Results: Soaking resulted in no significant changes in the content of moisture, protein, fiber, phytates and trypsin inhibitor activity and significant reductions in fat, ash and tannins. Roasting resulted in no significant change in the content of moisture, ash, protein, and fiber and significant reductions in fat, phytates and trypsin inhibitor activity. Boiling resulted in a significant increase in the content of both protein and fiber and reduction in fat, ash, tannins, phytates and trypsin inhibitor activity. Mineral content of zinc, magnesium and calcium was not changed by soaking, roasting or boiling of the seeds. The calculated phytate: zinc molar ratios for both the raw and processed seeds were greater than 10, the limit for optimal absorption of zinc in the small intestine whereas phytate: iron molar ratios were less than 14, the limit for optimum absorption of iron in the intestines. In vitro digestibility of proteins in the seeds was increased when the seeds were soaked, roasted or boiled. Conclusions: Boiling the seeds of B. petersiana before consumption would effectively remove undesirable antinutrients while maintaining the nutrient content of the seeds and improving digestibility of proteins. Keywords: Legume, nutrient, antinutrient, digestibility, phytate.
... To exert optimal nutritional and health benefits, nutrients in millets must be bioavailable after consumption and digestion. Studies assessing mineral availability have revealed moderate to high bioaccessibility of iron and calcium from finger millet and pearl millet [38] Towo et al., [23]. Dehulling and fermentation further enhance iron and zinc availability from finger millet [39]. ...
Millets are a diverse group of small-seeded grasses that have served as staple cereal crops in many parts of Asia and Africa for thousands of years. The major millets include finger millet, foxtail millet, pearl millet, proso millet, barnyard millet, little millet, and kodo millet. Millets are highly Review Article Singh et al.; Int. 1113 resilient crops that can thrive in arid zones and marginal farming conditions where rainfall is limited. As climate change increases drought pressures globally, millets are gaining renewed interest for their adaptability. Millets also possess highly favorable nutritional attributes. The grains are rich in protein with balanced amino acids, dietary fiber, polyphenols, vitamins, and essential minerals such as iron, zinc and calcium. The majority of millets have a low glycemic index, which helps regulate blood glucose levels. These properties give millets functional advantages over more commonly consumed cereals such as wheat and rice. This review provides a detailed analysis of the proximate composition, nutritional profile, and potential health benefits of major millets. Evidence from animal studies and clinical trials regarding the role of millets in diabetes management, cardiovascular health, cancer prevention, gut health, anemia reduction, and bone health are examined. Millets appear beneficial for weight management and obesity control Research also indicates promising avenues for millets in gluten-free diets, enhancing nutrition security for the poor, and addressing malnutrition concerns globally. However, more human studies on bioavailability, optimal dosages, food product development, and farming practices are warranted to further realize the immense potential of these "Smart Foods". In conclusion, millets are climate-smart, nutrient-dense grains that can play a pivotal role in holistic approaches to tackle food insecurity, malnutrition, and the escalating rates of chronic diseases worldwide. Their diverse nutritional and therapeutic properties warrant the resurrection of millets as invaluable crops for the present and future.
... The complex carbohydrates known as oligosaccharides found in chickpeas [96] can be challenging to digest for some individuals, leading to bloating, gas, and stomach discomfort. Those with digestive problems or irritable bowel syndrome (IBS) may need to limit their chickpea consumption or adopt strategies such as soaking and thorough cooking to improve digestion [97]. ...
Chickpea is a popular high-protein and high-fiber food but their potential is underutilized in Malawi due to a lack of improved varieties and a knowledge gap. However, Malawi has potential environments for chickpea cultivation, driven by new market demands and the need for more protein. Furthermore, smallholder farmers can easily take up the crop as the management strategies are similar to other legume crops with minor differences. Despite low yields in the country, chickpea has the potential to address malnutrition problems once school
feeding programs integrate them. Chickpea production is aligned with the vision 2063 aspirations of adapting to climate change as the crop can save under different cropping systems. Research can plays a key role in the production and promotion of chickpeas to farmers in Malawi, through the provision of valuable information and guidance of chickpea management in conjunction with extension services. IT discipline can provides vital technology-based solutions to various challenges in chickpea production such as mobile apps, web-based platforms,
and decision support systems, which can provide farmers with real-time information on weather, crop diseases, and market prices. The crop mirror all the potential in meeting Malawi’s development and strategic goals.
... In addition, the work of Lestienne et al. [44] revealed that soaking induces a 23% loss of phytates from soybeans. Antinutritional factors are defined as compounds that reduce the utilization of nutrients in food and feed [41,45] . In addition, enzymatic hydrolysis is important with natural «attiéké» compared to optimized formulations, because it has more starch than optimized formulations. ...
Attiéké» is a fermented steamed cassava semolina produced mainly in Côte d'Ivoire. This food is an excellent source of energy, but it contains small amounts of protein and micronutrients. The objective of this study was to evaluate the nutritional and antioxidant potential of soy-enriched «attiéké». Eight formulations of soy-enriched «attiéké» were produced. Soybean flour was incorporated in proportions ranging from 0 to 12%. Micronutrients (minerals and vitamins A, B and C), phytonutrients, antinutrients and antioxidant activity were evaluated according to standard methods. The results showed that the contents of phosphorus, calcium, zinc, ß-carotene and vitamin B12 increased significantly with the amount of soy incorporated. The values changed from 60 to 260 mg/100g; 17.5 to 27.23 mg/100g; 1.52 to 3.08 mg/100g; 172.29 to 858.90 μg/100g and 1.18 to 1.28 μg/100g, respectively. Total polyphenols (136.51 to 337.61 mg/100g) and tannins (49.84 to 177.65 mg/100g) were positively influenced by soy level and fermentation. On the other hand, fermentation caused phytate (20.57 to 35.11 mg/100g) and oxalate (14 to 64.28 mg/100g) contents to decrease to acceptable levels. The molar ratios were favorable to the assimilation of minerals by the body. Total antioxidant activities ranged from 34.78% (plain «attiéké») to 66.64% (soybean flour). The consumption of soy enriched «attiéké» by providing micronutrients and phytochemicals essential for good health, could be beneficial to prevent and correct micronutrient deficiencies in malnourished people.
... Mineral bioavailability in millets was lowered due to the presence of phytic acid and anti-nutrients [122] . Phytic acid complexed with minerals and precipitated, limiting mineral bioavailability [75] . The fundamental physicochemical and organoleptic properties of food ingredients that benefit consumers' health are known as functional qualities [29,125] . ...
... Choi et al. (2019) have stacked recessive alleles titilelers2rs2 which could be used to produce yellow soybean cultivar with a low concentration of trypsin inhibitor, lectins, and stachyose. The breeding population was produced (Min et al., 2020) Soaking seeds for 24 hr Decrease in phytate content (Lestienne et al., 2005) Soaking at 25 • C at p H 9 ...
... However, significant reductions have been observed for cowpea and mung beans (Mubarak, 2005;Kalpanadevi & Mohan, 2013) as well as dehulled Canadian and Egyptian kidney beans ) using comparable conditions to this study. A reduction in PA content after soaking is thought to be due to the activation and subsequent hydrolysis of PA by endogenous phytase, resulting in the products leaching into the soaking medium (Alonso et al., 2000;Lestienne et al., 2005;Embaby, 2010). The contrasting results may be due to the presence of the hull for samples investigated in this study. ...
The study was conducted to determine the effect that a popping head (like a rice cake machine), a low‐shear and low‐water processing technology, has on the concentration of antinutritional factors in chickpea and red kidney bean. Seeds were popped under several parameters (popping time, sample format and equipment type), and analysed against soaking (1:5 w/v in reverse osmosis water for 24 hours), roasting (100 g at 180 °C for 20 minutes) and boiling (1:5 w/v in reverse osmosis water at 100 ± 1 ° C for 1 hour) processes. Popping and roasting significantly reduced phytic acid content in chickpea (6‐22%) and red kidney bean (16‐39%). In contrast, phytic acid content after soaking and boiling was not significantly different to raw seeds. Condensed tannins were significantly reduced in red kidney bean after soaking (74%), boiling (100%), and 4 second popping (28‐42%) treatments and increased in both pulses after roasting (137%) and 8 second popping (21‐47%). Further analysis showed that the soluble content of phenolics increased with popping, but the total and bound phenolic content was reduced. These results demonstrate that the high temperatures and pressures applied during the popping process effectively reduce antinutritional factors in pulses, compared to conventional processing methods.
... The recommended dose of zinc intake is 11 mg/d and 8 mg/d for men and women, respectively, and should not exceed 40 mg/d [225]. Zinc deficiency is more commonly found in the elderly [226] and vegetarians [227] and usually progresses in a chronic and latent way, of which the manifestation is hard to connect with zinc homeostasis directly, much different from that of iron and iodine. The absence of a reliable and specific biomarker for the indication of in vivo zinc levels also restricts further study of zinc in clinical trials. ...
Zinc, an indispensable micronutrient for human health, might play an important role in the development of atherosclerosis. Zinc could be involved in the atherogenic process through interaction with atherogenic cells, such as endothelial cells (ECs), vascular smooth muscle cells (VSMCs), and immune cells. In addition, zinc also exerts important positive or negative functions in various atherosclerosis-related risk factors, including lipid metabolism, glucose metabolism, and blood pressure. Currently, evidence focusing on the relationship between zinc status and atherogenic risk factors has been well established, while the direct interaction between zinc and atherosclerosis has not been fully understood. In this review, we aimed to summarize the association between zinc and atherosclerosis and explore current findings on how zinc and zinc homeostasis-associated proteins act in the atherogenic processes.
... The phytate content of millet, maize, rice and soybean was reduced significantly by soaking (Lestienne et al. 2005). ...
Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete gluten-free diet. Since wheat provides a major part of the energy and nutrition in the diet, its elimination affects nutrition intake of allergic population. Food scientists are working to formulate products using protein-rich gluten-free grains with quality attributes at par with gluten-containing products. Focused research has been done to provide nutrition and a variety of food to people suffering from gluten-related disorders. Efforts are being made to remove the gluten from the wheat and other gluten-containing grains, while applying different processing/treatments to enhance the properties of gluten-free grains. Hence, the present review summarizes the importance, processing, and products of different gluten-free grains. It also highlights the digestibility of gluten-free grains with clinical trials and gluten elimination strategies for gluten-containing grains.
... 9 (abd el-Hady and abdel-Galeel 2012;abubakar et al. 2018;abulude 2004;albarracin, Gonzalez, and drago 2013;azeke et al. 2011;Banchuen et al. 2009;Beaulieu et al. 2020a;Beaulieu et al. 2020b;Caceres et al. 2014b;Caceres et al. 2019;Chatchavanthatri et al. 2021;Chung, ryu, and Kang 2016;Chung and Kang 2021;esa et al. 2011;Han et al. 2016a;Hong et al. 2004;ismail et al. 2014;Jayadeep and Malleshi 2011;Kaur, asthir, and Mahajan 2017;Kim et al. 2011;Kim et al. 2012;Kim and Jang 2004;Kim et al. 2015c;Kim et al. 2015a;lee et al. 2016;lee et al. 2007b;lestienne et al. 2005;li et al. 2018;li et al. 2017;liang et al. 2008;liang et al. 2009;Megat rusydi et al. 2011;Moon, lee, and Han 2010;Moongngarm and Khomphiphatkul 2011;Moongngarm and saetung 2010;noreen et al. 2009;ohtsubo et al. 2005; owolabi, Chakree, and Yupanqui 2019;Pal et al. 2016;shallan et al. 2010;sibian, saxena, and riar 2017;singh, sharma, and singh 2018;ukpong et al. 2021;Xia et al. 2017;Yang, sun, and Gu 2018). na = not applicable because of few data points (N = 1) for the calculations. ...
Over the last 30 years, thousands of articles have appeared examining the effects of soaking and germinating brown rice (BR). Variable germination conditions and methods have been employed to measure different health-beneficial parameters in a diverse germplasm of BR. Research results may therefore appear inconsistent with occasional anomalies, and it may be difficult to reach consensus concerning expected trends. Herein, we amassed a comprehensive review on germinated brown rice (GBR), attempting to codify 133 peer-reviewed articles regarding the effects on 164 chemical parameters related to health and nutrition in BR and in value-added food products. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA-2020) approach was used to direct the flow of the literature search. A pair-wise comparison t-test was performed to deliver an overall approach indicating when a given compound has been found to significantly increase or decrease through germination, which was grouped into GABA and polyamines, γ-Oryzanol and phytosterols, phenolic compounds, vitamins, proteins and amino acids, starchy carbohydrates, free sugars, lipids, minerals and phytic acid. This resource will stimulate interest in germinating rice and optimistically help increase both production and consumption of highly nutritious, health-beneficial rice with pigmented bran.
FULL TEXT LINK: https://www.tandfonline.com/eprint/IV4E8UGZBT6J45MCEYWW/full?target=10.1080/10408398.2022.2094887
... ,Lestienne et al. (2005) ,Shimelis & Rakshit (2007) ,Doss et al. (2011) ,Srivastava et al. (2015) ,Sharma et al. (2017Sharma et al. ( , 2018,Shi et al. (2018) ,Buta et al. (2019) ,Diouf et al. (2019) Soaking and boiling/cooking Broad bean, chickpea, common bean, cowpea, green pea, jack bean, lentil, pigeon pea and al.(2001) , Ibrahim et al. (2002) , Alajaji and El-Adawy (2006) , Shimelis and Rakshit (2007) , Doss et al. (2011) , Hefnawy (2011) , Sharma et al. (2015) , Preti et al. (2017) , Shi et al. al. (2001) , Ibrahim et al. (2002) , Alajaji & El-Adawy (2006) , Shimelis & Rakshit (2007) , Hefnawy (2011) , Preti et al. (2017) , Pedrosa et al. et al. (2001) , Ogundele et al. (2021) Extrusion cooking African yam bean ( Sphenostylis stenocarpa ), broad bean, carob, common bean, chickpea, grass pea, green pea, jack bean, lentil, et al. (2001) , Varela et al. (2007) , Morales et al. (2015) , Rathod & Annapure (2016) , Nikmaram et al. (2017) , Arribas et al. (2019a , 2019b ), Pedrosa et al. et al. (2011) , Hamza et al. (2012) Germination Broad bean, common bean, cowpea, jack bean, lablab bean, mucuna ( Stizolobium niveum ) al. (2001) , Ibrahim et al. (2002) , Shimelis & Rakshit (2007) , Aguilera et al. (2013) , Diouf et al. (2019) High hydrostatic pressure Grass pea 36-71 Buta et al. (2019) a BAC, biogenic amines content; LaC, lathyrogens content; LeC, lectins content; OAC, oxalic acid content; PAC, phytic acid content; SC, saponins content; TC, tannins content; TIA, trypsin inhibitor activity. ...
Legumes have immense health benefits to humans and animals, while substantially contributing to soil amelioration. However since they contain several antinutients, customarily legumes go through several processes before they are used as plated items or as another food ingredient. The contents of antinutrients in legumes have been reduced by applying various traditional and avant-garde processing methods. The traditional ones, like dehulling, soaking, boiling, pressure cooking, sprouting and fermentation help in the reduction of certain antinutrients, such as α-galactosides, phytic acid, enzyme inhibitors, lathyrogens, lectins, saponins and tannins. There also has been contemporary research which indicates the effectiveness of some recent innovative processes, such as dielectric heating, extrusion, γ-irradiation, ultrasound and high hydrostatic pressure in reducing antinutrients. This review is intended to assess the different types of antinutrients in legumes, their structure-function relations and the various processing methods which are going through as well as which have potentiality to be deployed in reducing or eliminating the antinutrients. Moreover, since these technological processes need to be optimised for more effectiveness, minimisation of antinutrients by using response surface methodology has also been highlighted. These processing techniques can be tailored or optimised to achieve targeted results.
... This reduction is attributed to leaching of iron into the soaking medium [30]. Similar finding was obtained by Lestienne et al. [31] in sorghum grain as the workers reported that up to 40% of iron content may be lost as a result of soaking in sorghum grain. Studies showed that the maximum gluten free products have a poor content of calcium, magnesium and iron, so occurrence of osteopenia and osteoporosis among celiac patients are common [9,32]. ...
The aim of this study was to optimize the germination condition for amaranth grains (VL-44) to maximize their nutritional value. The results showed that the optimized germinated amaranth flour exhibited higher protein, antioxidants, dietary fiber and lesser content of phytic acid and tannins as compared to raw amaranth flour. The effect of independent variables (germination temperature and germination time) on responses (protein, total dietary fiber (TDF), antioxidant activity (AOA), phytic acid and tannins), were analysed by central composite rotatable design (CCRD) analysis using Response Surface Methodology (RSM) technique, a well-defined statistical tool. Statistical analysis revealed that germination time and germination temperature significantly (p < 0.05) influenced all the responses. An increase in germination time and temperature resulted in a significant increase in protein, AOA, and TDF and reduction in phytic acid and tannins. The quantitative analysis of amino acids of raw and optimized germinated amaranth flour by HPLC revealed germination of amaranth flour enhanced all essential amino acids except methionine, tryptophan and valine. The GC–MS data showed that germination enhanced oleic acid and linoleic acid from 1.84 to 1.99% and 1.94 to 2.30% respectively, while decreased the palmitic acid from 1.06 to 1.00%.
... 59 However, another study looked at the subsequent bioavailability of iron and zinc after soaking and found it likely did not improve despite the reduction in phytate (calcium was not measured). 60 There are gut bacteria capable of phytase activity, such as Bifidobacterium dentium, Lactobacillus reuteri, and Lactobacillus salivarius, that could break down these compounds. Promoting growth of these bacteria through probiotics can help improve calcium absorption and, as mentioned above, have been proposed for use in the breadmaking process. ...
Calcium intake remains inadequate in many low‐ and middle‐income countries, especially in Africa and South Asia, where average intakes can be below 400 mg/day. Given the vital role of calcium in bone health, metabolism, and cell signaling, countries with low calcium intake may want to consider food‐based approaches to improve calcium consumption and bioavailability within their population. This is especially true for those with low calcium intake who would benefit the most, including pregnant women (by reducing the risk of preeclampsia) and children (by reducing calcium‐deficiency rickets). Specifically, some animal‐source foods that are naturally high in bioavailable calcium and plant foods that can contribute to calcium intake could be promoted either through policies or educational materials. Some food processing techniques can improve the calcium content in food or increase calcium bioavailability. Staple‐food fortification with calcium can also be a cost‐effective method to increase intake with minimal behavior change required. Lastly, biofortification is currently being investigated to improve calcium content, either through genetic screening and breeding of high‐calcium varieties or through the application of calcium‐rich fertilizers. These mechanisms can be used alone or in combination based on the local context to improve calcium intake within a population.
... The only exception was a slightly higher zinc content of 0.56 ± 0.05 mg/L for Congress wort produced with 20% lentil malt. Most of the metal ions that occur naturally in seeds are removed by the malting process and then further depleted during the different steps of the brewing process, especially with the spent grains after lautering [50,51]. The variety of the cereal or legume also has an impact on metal content. ...
Lentils, a popular foodstuff worldwide, are gaining more interest for their use in alternative diets. In addition, we are observing an ever-growing demand for new raw materials in the malting and brewing industry and an overall rising interest in a low-gluten lifestyle. Therefore, in this study, malt was produced from green lentils and used in both laboratory- and pilot-scale brewing trials. Malted lentils were used as 10% and 20% adjuncts at the laboratory scale, following the Congress mash procedure, and the most important parameters (e.g., filtration time, pH, color, extract, fermentability) of the wort and beer samples were analyzed with a special focus on the concentrations of metal ions (Mg2+, Ca2+, Zn2+, Fe) in wort. The production of beer with lentil malt as an adjunct was then scaled up to 1 hl, and several beer parameters were analyzed, including the gluten content and foam stability. The results showed that the gluten content was decreased by circa 35% and foam stability was enhanced by approximately 6% when adding 20% lentil malt. Furthermore, the use of lentil malt reduced the filtration time by up to 17%. A trained panel evaluated the sensorial qualities of the produced beers. Overall, the use of green lentil malt shows promising results for its potential use in brewing.
... Typical iron and phytic acid content in commonly consumed Indian staple foods.Source: iron content:[170][171][172][173]; phytic acid:[162,174]. ...
While rates of malnutrition have declined over the last decade in India due to successful government interventions, the prevalence of anemia remains high. Staple foods provide almost 70% of the daily iron intake. As staple foods are a rich source of phytate, this ingested iron is poorly absorbed. Currently, 59% of children below 3 years of age, 50% of expectant mothers and 53% of women aged 15–19 years are anemic. The most common intervention strategy has been through the use of iron supplements. While the compliance has been low and supplies irregular, such high rates of anemia cannot be explained by iron deficiency alone. This review attempts to fit dietary and cooking practices, field-level diagnostics, cultural beliefs and constraints in implementation of management strategies into a larger picture scenario to offer insights as to why anemia continues to plague India. Since the rural Indian diet is predominantly vegetarian, we also review dietary factors that influence non-heme iron absorption. As a reference point, we also contrast anemia-related trends in India to the USA. Thus, this review is an effort to convey a holistic evaluation while providing approaches to address this public health crisis.
... Recently, many calculations of micronutrients bioavailability have been projected, such as phytate/Zn or phytate/Fe molar ratios of cereals and legumes (Chan et al. 2007). Furthermore, in spite of the advantage of phytate for human health, many methods were introduced to diminish it for improving mineral bioavailability of cereals and legumes, containing molecular genetic modification, soaking, fermentation, polishing and phytase treatment (Badau et al. 2005, Lestienne et al. 2005, Ren et al. 2007). For many reasons, however, none of these have been universally successful in solving micronutrient deficiencies in developing countries. ...
Agronomic bio-fortification is one of the main approaches for mitigation of micronutrient shortage in human populations and endorses sustainable production of food and feed. Studies related to agronomic bio-fortification of crops are mainly focused on single or rarely two micronutrients application, and no attempt has made to study the combined effect of zinc (Zn), iron (Fe) and selenium (Se) on forage sorghum. Therefore, this research was accomplished to evaluate the effect of Zn, Fe and Se bio-fortification on diverse sorghum accessions. The field experiments were conducted in a randomised complete block design with a split-plot arrangement. The treatments comprised of Zn (10 mg/L as ZnSO<sub>4</sub>∙5H<sub>2</sub>O), Fe (7 mg/L as FeSO<sub>4</sub>∙7H<sub>2</sub>O), Se (3 mg/L as SeSO<sub>4</sub>) and CK (control) were applied to five sorghum accessions: G<sub>1</sub> (Y-16), G<sub>2</sub> (YSH-166), G<sub>3</sub> (YSH-134), G<sub>4</sub> (YSS-98) and G<sub>5</sub> (YSH-132). According to our results, the sorghum accession G<sub>5</sub> showed superiority over all other accessions and produced maximum values of all growth and quality traits except grains number per panicle and 1 000-grain weight. All applied micronutrients (Zn, Fe and Se) enhanced the growth, quality and uptake of nutrients in sorghum accessions. However, Se recorded the highest plant height, stem diameter, 1 000-grain weight and Zn produced the maximum protein, oil and starch contents. Conclusively, it can be concluded that G<sub>5</sub> with Se must be used to achieve the optimum values of agronomic traits, while G<sub>5</sub> with Zn found more effective to improve the quality traits of sorghum.
... Plant seeds also contain phytases, however, and soaking of seeds can reduce phytate contents through enzymatic degradation. While Lestienne et al. (2005) could show a 23% reduction in phytate levels in whole soybeans by soaking in water for 24 hr at 30 • C, the same treatment did not have an effect on cow peas and mung beans. pH conditions and temperature are influential in phytate degradation. ...
Plant‐based yogurt alternatives are increasing in market value, while dairy yogurt sales are stagnating or even declining. The plant‐based yogurt alternatives market is currently dominated by products based on coconut or soy. Coconut‐based products especially are often low in protein and high in saturated fat, while soy products raise consumer concerns regarding genetically modified soybeans, and soy allergies are common. Pulses are ideally suited as a base for plant‐based yogurt alternatives due to their high protein content and beneficial amino acid composition. This review provides an overview of pulse nutrients, pro‐nutritional and anti‐nutritional compounds, how their composition can be altered by fermentation, and the chemistry behind pulse protein coagulation by acid or salt denaturation. An extensive market review on plant‐based yogurt alternatives provides an overview of the current worldwide market situation. It shows that pulses are ideal base ingredients for yogurt alternatives due to their high protein content, amino acid composition, and gelling behavior when fermented with lactic acid bacteria. Additionally, fermentation can be used to reduce anti‐nutrients such as α‐galactosides and vicine or trypsin inhibitors, further increasing the nutritional value of pulse‐based yogurt alternatives.
... During the process of germination there was a significantly (p 0.05) increase in iron, magnesium, calcium and sodium contents of Kodo millet flour (Tables 3). The antinutritional factor such as phytic acid acts as a powerful chelating agent thereby reduces the bioavailability of minerals with the formation of insoluble complexes (Lestienne, Icard-Verniere, Mouquet, Picq, & Treche, 2005;Wheeler & Ferrel, 1971). The increase in mineral content is believed to be due to phytase (myo-inositol hexakis phosphate phosphor-hydrolases), a phytate-specific phosphatises enzyme which got activated during the process of germination, hydrolysed the phytate to inositol, freed orthophosphate and released the minerals in the germinated millet seeds. ...
The present investigationwas carried out to determine the effect of germination on pasting, rheological, morphological properties of Kodo millet flour and in-vitroantioxidant characteristics of its phenolic and γ-amino butyric acid extracts. Rheological analysis depicted complex flour viscosity decreased with an improvement in shear intensity, symbolizing the shear-thinning action of flour upon germination. The frequency and temperature sweep demonstrated a decrease in visco-elasticity as a result of germination wherein, SEM revealed destruction in the continuous composite structure of starch which got entangled in dense protein matrix following germination. The in-vitroantioxidant activities such as total antioxidant capacity, DPPH*, FRAP, metal chelating ability and hydrogen peroxide scavenging activities of both the extracts increased significantly. There was a decrease in pasting properties and gelatinization behaviour whereas, visco-elastic solid behaviour changed to visco-elastic fluid. This research explores the potential of germinated Kodo millet flour for valuable bioactive compounds extraction and its utilization in product development.
... The highest retention was 99.05% using pressure-cooking and the same soaking water (Pereira, Carvalho, and Dellamora-Ortiz 2014). A study on various cereals found that soaking for 24 hours prior to cooking equated to a significant reduction in zinc (P < 0.05) for millet, maize and rice (Lestienne et al. 2005). This study also found a significant reduction in phytate during soaking (P < 0.05) but the phytate: zinc molar ratio did not change significantly. ...
Dysphagia is an underlying symptom of many health issues affecting a person's ability to swallow. Being unable to swallow correctly may limit food intake and subsequently micronutrient status. The elderly may be the most at risk group of suffering dysphagia as well as most likely to be deficient in micronutrients. The use of texture-modified meals is a common approach to increasing dysphagia sufferer's food intake. The modification of food may affect the micronutrient content and currently there is a limited number of studies focusing on micronutrient content of texture-modified meals. This review considers the prevalence of dysphagia within the elderly UK community whilst assessing selected micronutrients. Vitamin B12, C, D, folate, zinc and iron, which are suggested to be most likely deficient in the general elderly UK population, were reviewed. Each micronutrient is considered in terms of prevalence of deficiency, metabolic function, food source and processing stability to provide an overview with respect to elderly dysphagia sufferers.
... This reduction may be attributed to possible leaching into the soaking medium. [66,67] Opuku et al. [51] observed a decrease in the calcium content on malting (0.204 to 0.168% db) for millets (Pennisetum typhodes). Dave et al., [68] however, found an increase in the calcium content during soaking and germination for cowpea, horse gram, moth bean, moong bean, soybean, and pearl millets. ...
... Wide variation in Fe and Zn concentrations has been recorded in wheat grain. [25][26][27] The average Fe concentration was reported to be between 30 mg/kg and 73 mg/kg 28 , in contrast to this study where it was low -ranging between 19.6 mg/kg and 28.61 mg/kg. The range of Zn concentration was reported to be between 20.4 mg/kg and 30.5 mg/kg in wheat grains. ...
In sub-Saharan Africa, crops are often grown under low nitrogen (N) and low phosphorus (P) conditions, which may impact on the nutritional components of the grains. The aim of this study was to investigate the effect of low N and low P and a combination of the two on iron (Fe), zinc (Zn) and phytic acid content in two commercial South African spring wheat cultivars (PAN3497 and SST806). Phenotypic traits were also investigated. Although cultivar effects were not significant, treatment effects were highly significant for the phenotypic and nutritional traits. Low P stress increased Fe and Zn levels, whereas low N stress had the opposite effect. In addition, low P stress inhibited phytic acid accumulation the most, suggesting that under this treatment, Fe and Zn were more available because of less interaction with phytic acid. Compared to the low N treatment, the low P treatment led to lower reductions in the number of tillers, plant height, stem thickness, number of seeds, weight of seeds and dry weight for both cultivars. While low P had positive effects on the nutritional value of wheat, the combination of low N and P treatment had a negative impact on most of the measured characteristics. Low N conditions had more negative effects on all measured characteristics than low P conditions and was very detrimental to wheat nutritional value and yield.
Significance:
• Results from this study emphasise the impact of fertilisation and the impact of insufficient nitrogen and phosphorus fertiliser on wheat productivity.
• Low nitrogen and phosphorus fertilisation impact grain microelement content and bioavailability which impact nutritional value.
... Also, the hydrolyzable tannin in the finger millet is converted into gallic acid at high temperature, thereby lowering the overall tannin content of the conventionally hydrated finger millet [26]. The phytate content of the ultrasound hydrated finger millet was lesser than that of the conventionally hydrated finger millet [26,27,28,29]. During ultrasound treatment, the impact of bubbles in the microcavities increases significantly. ...
Finger millet (Eleusine Coracana) is rich in nutrients and minerals. The iron and calcium contents are comparatively higher than other cereal crops. Finger millet also has some antinutrients such as tannins and phytates, that needs to be removed for maximum health benefits. Traditionally, these antinutrients are removed by the hydration process. The conventional hydration process is time cumbersome and often results in poor quality grains. Ultrasonication during hydration of finger millet could reduce the processing time and antinutrient content in finger millet. The ultrasound amplitude, treatment time, and grain to water ratio during hydration were optimized. An ultrasound amplitude of 66 %, treatment time of 26 min, and a grain to water ratio of 1:3 resulted in best desirability parameters with a reduction in phytate and tannin contents of the finger millet by 66.98 and 62.83%, respectively. Ultrasonication during hydration increased the water binding capacity and solubility of the finger millet starch. XRD study of the starch isolates confirmed the increased crystallinity of the particles. FESEM of the starch isolates also confirmed that ultrasound-assisted hydration of finger millet resulted in the desired size reduction and homogeneous distribution of starch particles. The optimized ultrasound-assisted hydration could be adopted and scaled up for bulk processing of finger millets.
Thalipeeth is Maharashtrian ethnic food which is usually consumed during snack with curd or ghee. It is made by combination of pulses and cereals which provide nutritionally balance amount of nutrient and protein. Malting is process which improves the minerals and vitamins such as B 1 , B 2 B 6 , folic acid and vitamin C and reduces anti nutritional factors like phytate, tannins and oxalates. In this study flours of wheat, rice, Bengal gram dhal, black gram dhal sorghum, soybean and ragi (malted) was taken in equal proportion(i.e. 1:1:1:1:1:1:1) , thalipeeth was made with the traditional method and packed in to standy pouches and kept under ambient condition i.e. at 25 °C+/-2 and at frozen condition i.e.-4°C+/-2. The storage study was conducted for 60 days. From the study, it is concluded that the quality of ready to eat thalipeeth at ambient as well as at frozen condition were found to be remained in good condition till the last day of analysis (60 h day) with respect to the quality characteristics like sensory, microbial and proximate parameters. However, the frozen product was highly superior in terms of high moisture retention and other quality parameters as compared to ambient stored sample. There were no significant difference observed during 60 days of storage study and therefore, this can be serving as good RTE product for people and it can be consumed at any time either after heating or as such after opening the packet.
This study aimed at enhancing the physico-chemical, nutritional, nutraceutical, and sensory characteristics of cookies by incorporating whole cereals (wheat and finger millet) flour and replacing sugar with jaggery as an alternate sweetener. A series of jaggery-based cookies using, refined flour (RF), RJC; wheat flour (WF), WJC; non-germinated finger millet (MF), WMJC, and germinated finger millet flour (GMF), WGMJC, were developed and compared with control sugar cookies. Further, cookies were analysed for their physico-chemical parameters (pH, spread ratio, colour, texture, and dough rheology), nutritional composition nutraceutical properties [total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities], sensory attributes, and shelf-life. Additionally, MF, GMF, WMJC, and WGMJC were also evaluated for total amino-acid (AA) and phytic acid contents. Incorporation of JP, WF, MF and GMF in cookies improved their physico-chemical, nutritional, and nutraceutical properties. The WGMJC cookies had the highest levels of TPC (2.87 µg GAE/mg), TFC (0.8 µg QE/mg), antioxidant activities (ABTS and DPPH IC50 of 11.75 mg/mL and 18.39 mg/mL, respectively), and AA content (193.33 mg/g), with lowest phytic acid content (69.3 mg/g). Shelf life studies conducted on jaggery cookies demonstrated a level of stability similar to that of control sugar cookies. This study emphasizes the formulation of nutritious functional cookies to meet the increasing demand for convenient, balanced, and health-conscious snack alternatives.
Biscuits are bakery products made with wheat flour. Wheat is a good source of minerals and dietary fibre, although the presence of phytate or other components could modify mineral availability. In addition, cereal-based products are usually characterised by high fibre content that can influence satiety. The objectives of this study were to evaluate both the iron and calcium availability and the satiety effect of different types of biscuits (traditional recipe vs. “Digestive”) sold in the Spanish market, identifying whether the biscuit type could have effects on these parameters. Nutritional composition and the use of the generic descriptor “Digestive” of biscuits were collected from labels. Phytate and mineral contents were also measured. All samples were previously digested by a simulated process of the gastrointestinal conditions. The satiating effect of biscuits was evaluated according to VAS questionnaires. Results indicated that the mineral content and availability were different between types of biscuits (the traditional recipe showed the highest calcium concentration, while iron was higher in the “Digestive” type). However, mineral availability showed the highest percentages for both minerals, calcium and iron, in the Maria-type samples. Regardless of the different fibre content of both types of biscuits, and despite being higher in the Digestive type than in the Maria type, the satiety measures indicated that the Maria type had more effect on the food intake control. Thus, the descriptor “Digestive¨ in biscuits does not seem to be a marker of better nutritional quality, including parameters of effects on health such as mineral availability or satiety.
This paper aims to improve the nutritional value of culban (Vicia peregrina) by reducing the three antinutritional phytic acid, hydrogen cyanide, and trypsin inhibitor by the various process as soaking, cooking, roasting, and germination for improving its nutritional value and which process is much effective for this purpose. Result revealed that the overall effects of treatment in cyanogen reduction by mg/kg at significance ( P < 0.05) comes in this rank, germination for 5 and 7 days (94-100%) > roasting for 15 and 30 minutes, cooking for 40 minutes (60%) > cooking for 20 minutes (40%) > soaking for 12 hours (24%)> soaking for 8 hours (8%). The overall effect of different process in the reduction of phytic acid mg/g at significance ( P < 0.05) comes in this rank, Roasting 15 minute (92%)> Roasting 30 minute (75%) Germination 7 days >(54%)> Germination 5 days (53%)> Cooking 20 minute (39%)> Cooking 40 minute (36%)> Soaking 12 hour (17%)> Soaking 8 hour (8.5%). And the rank of all treatments in reducing trypsin inhibitor TUI/mg at significance ( P < 0.05) comes in this order, Cooking 40 minute (65%)> Germination 7 days(49%)> Germination 5 days(47%)> Roasting 30 minute (42%) >Soaking 12 hours (33%)> Soaking 8 hours (30%)> Cooking for 20 minutes (28%)> Roasting for 15 minutes (27%).
Zinc is essential for the overall well-being of the human body due to its numerous structural, catalytic, and signalling functions. Therefore, maintaining a constant state of zinc homeostasis is crucial. The disturbances in zinc homeostasis are linked to numerous diseases and disorders, including metabolic syndrome and neurodegenerative diseases. In this review, we have discussed a general overview of zinc absorption and homeostasis, particularly the factors affecting zinc absorption and the body’s mechanisms to maintain zinc homeostasis at both the systemic and cellular levels.
Graphene-based nanomaterials received a lot of attention in agriculture. In this study, graphene oxide (GO) was modified with different amino acids (methionine and lysine) using a microwave approach, and yielded methionine on GO (Meth/GO), and lysine on GO (Lys/GO); The materials obtained had a significant impact on the color, chemical components and molecular features of pearl millet grains grown under salt stress. Due to the effect of modified GO on the nutritious content of millet grains, its usage resulted in the homogeneity of the color of the pearl millet grains to a great extent. Tannins and phytic acid contained in pearl millet grains, when ingested by humans or animals, can result as anti-nutritional factors, as they can form complexes with metal ions and vitamins, limiting the absorption of many molecules essential for nutrition. As a result, it is vital to reduce these substances. GO, Meth/GO, and Lys/GO all had a significant impact on the tannin content in the pearl millet, with reductions of 9.2%, 32.76%, and 26.54%, respectively. Moreover, the phytic acid levels decreased by 16.4%, 28.14%, and 27.2%, respectively. However, the total protein content increased by 28.7%, 26.1%, and 24.19%, when Meth/GO, Lys/GO, and GO were sprayed on plants respectively. The plant proteins that are ordinarily utilized to create cell components get a boost as a result of this behavior. The total carbohydrate content increased by 40%, 34%, and 30%, when Meth/GO, Lys/GO, and GO sprayed on vegetative part of plant, respectively. The findings above give a solid foundation for the development of nanomaterials and agricultural applications in the future. Furthermore, a genetic investigation revealed that the process of color production is influenced by several genes.
Bambara groundnut (Vigna subterranea (L) Verdc.) is a leguminous plant that is widely cultivated in West Africa for its nutritious seeds. However, the hard-to-cook phenomenon of this legume affects its patronage by consumers. The quality and bioavailability of nutrients are affected by processing techniques during cooking. This study evaluated the effects of processing techniques on the nutritional quality of two Bambara groundnut varieties (namely, Simbi-bile and Sinkpili-zee). For this, each variety was subjected to four processing techniques, namely, (i) dehulled and soaked in water, (ii) dehulled and soaked in 1% NaHCO3 + 1% NaCl, (iii) dehulled and steamed, and (iv) Control. After sample processing, the Association of Official Agricultural Chemists (AOAC) standard protocols were used for chemical analysis. The results on proximate composition, anti-nutritional factors, and seed minerals composition showed significant variations among treatments. The main effects of variety and processing technique markedly influenced the parameters measured. Soaked Bambara groundnut with NaHCO3 reduced anti-nutritional factors. Steamed treatments yielded highest amount of protein (25.87%) while dehulled treated Bambara groundnut produced the highest amount of carbohydrate (42.77%). Calcium, potassium, and iron showed significant reduction (p ≤ 0.05) when dehulled. Additional sodium in processing Bambara increased mineral content of the crop. Anti-nutritional factor levels were also reduced significantly in simbi-bile when soaked. Proximate components (crude protein, crude fat, crude fiber, carbohydrate, and water) had significant changes in their compositions across all the processing techniques. From the correlation analysis, oxalate and phytate have some levels of effect in all varieties on every nutritional or mineral component. Total ash correlated negatively with crude fat and positively with phytate and oxalate. Dehulled and control did not reduce the anti-nutritional factors compared to NaHCO3 + NaCl. From the results, soaking of Bambara groundnuts in 1% NaHCO3 + 1% NaCl prior to cooking was effective in improving nutritional quality while overcoming the hard-to-cook phenomenon. The findings highlight the need to adopt correct processing techniques that conserve the nutritional benefits of these edible seeds. Soaking Bambara groundnut in NaHCO3 + NaCl as a processing technique increases mineral content while reducing anti-nutritional factors, and hence should be adapted.
La graine est le point de départ de l'assemblage des communautés associées au microbiote des plantes et va promouvoir le bon développement et la santé des plantes. L'étude de la structure du microbiote pendant le développement des graines de haricot et de radis a révélé que la Sélection était le principal processus écologique impliqué dans l'assemblage des communautés. Les facteurs de l'hôte et de l'environnement conduisent à la sélection d'un taxon dominant dont l'identité peut varier d'une graine à l'autre au sein de la même plante, mais aussi au cours du développement de la graine. La transmission de ces taxons dominants aux plantules n’est cependant pas systématique. L'analyse des déterminants génétiques bactériens impliqués dans la transmission aux plantules de l’agent phytopathogène Xanthomonas campestris pv. campestris (Xcc) a révélé que la biosynthèse des purines était importante pour coloniser cet habitat. Enfin, la transmission de Xcc par les graines peut être limitée par une souche de Pseudomonas isolée de graines, grâce à sa capacité à produire une pyoverdine atypique lors de l'interaction avec cet agent phytopathogène. En conclusion, ces résultats constituent un premier pas vers l'utilisation de la graine comme vecteur d'organismes bénéfiques pour la croissance et la santé des plantes.
Mungbean is a highly nutritious and easily digestible grain legume known for a shorter crop duration, soil ameliorative properties, and wider adaptability. It fits well in numerous cropping systems as a sole crop as well as intercrop and records high per day productivity in comparison to several other pulses, cereals, and oilseeds, making it a viable option for economic sustainability of small and marginal farmers. Its grains are the primary economic produce that are consumed in several forms. Grown widely across different agro-climatic regions globally, it is an excellent and low-cost source of vegetable protein, iron, folate, potassium, and soluble fiber besides having low levels of fat, sodium, and glycemic index, making it one of the most preferred food legumes. Sprouting reduces antinutritional factors in mungbean seeds and enhances their overall nutrition quality, thereby increasing their economic value. Several other methods, viz., soaking, boiling, dehulling, and pressure cooking, are also reported to reduce antinutritional properties of mungbean seeds, thereby rendering them more usable and easily digestible. Systematic breeding efforts have been undertaken in mungbean in the past 5–7 decades, although most of these have remained confined to genetic improvement for yield and related traits, those too utilizing mainly the primary gene pool. Nonetheless, with more genetic and genomic resources becoming available, focus has gradually shifted toward the development of climate-smart and high-yielding mungbean genotypes with better nutritional qualities. Basic information has been generated for grain micronutrient concentration and their synthesis pathways, associated genes/QTL, linkage analysis, nutrient bioavailability, and containing antinutritional factors. This chapter focuses on all such developments and details biofortification of mungbean with reference to tackling protein energy malnutrition.Keywords
Vigna radiata
NutritionMicronutrientsSproutsMolecular mappingNutrient bioavailabilityAntinutrients
Consumption of cereals as the predominant dietary source imposes a compounding effect on hidden hunger due to their low micronutrient content as well as availability. Thus, identification and inclusion of crop varieties with greater nutrient content and availability for human consumption is integral to alleviate micronutrient malnutrition. Peanut cultivars were studied for their phytic acid, Ca, Mg, P, K, Fe and Zn content in seeds and their interactions influencing Fe and Zn bioavailability. GG7 recorded highest Fe (0.067 g kg1 ), Zn (0.069 g kg1
) and Mg (3.75 g kg1 ) while LGN 2, SG 99 and DRG 12 showed highest Ca (0.0633 g kg1), P (5.88 g kg1) and K (7.58 g kg1) contents respectively. Phytic acid content was highest in TMV 2 (27.68 g kg1) and lowest in DRG 12 (7.06 g kg1). Phytic acid was negatively correlated with Mg (-0.497) and K (-0.546), while a positive correlation with Ca (0.427) was recorded. Mg was positively correlated to Fe
(0.568) and Zn (0.1), while Zn and P displayed negative correlation (-0.442). The cluster analysis revealed cluster I enlisting cultivars with high Fe, Zn and Mg content having high Zn availability (GG 7, Girnar 2 and DRG 12); whereas, cluster II displayed cultivars with low Fe and Zn
availability (TAG 24, JL 24 and TMV 2). Zn and Fe contents are substantially higher in peanuts. The predominance of Mg, K and Ca in kernels further aid in reduced binding of Zn and Fe with phytic acid, thereby improving their availabilities for human consumption to ensure nutritional security.
Background: Supplementation of myo-inositol has proved effective in different pathological conditions associated with insulin-resistance, including polycystic ovary syndrome, diabetes, gestational diabetes, and metabolic syndrome. At the same time, dietary habits in developed countries tend to reduce inositol intake , due to reduced consumption of whole grain foods, legumes, and nuts, rich in phytic acid, the main source of inositol. Aim: The review aims at providing a collection of foods with high phytic acid content to be used for diets that can make available as much inositol as is obtained from nutritional supplements commonly present in the market. Methods: An extensive review concerning the phytic acid content of foods was obtained from literature; furthermore, we designed an exemplifying phytic acid rich diet in by means of a specific nutritional software. Results: Foods with high phytic acid content are: cereals (0.04-3.3% on the dry matter), legumes (0.2-2.4%), oil seeds (0.4-5.7%), and nuts (0.2-9.4%). A moderate amount of phytic acid has been found in root vegetables, tubers and fruits, while low levels are found in the leafy green vegetables. Using these data, we developed an example of weekly diet which provides a mean phytic acid content of 5 g/1660Kcal. Conclusions: This study shows that it is possible to increase phytic acid intake, and consequently inositol availability, by means of an appropriate diet as a complementary treatment to dietary supplements. In people who regularly consume fruits and vegetables, the gut microbiota efficiently degrades phytic acid to myo-inositol phosphate products, therefore this diet could be proposed to patients with increased inositol needs, such as those suffering from polycystic ovary syndrome and in insulin resistance.
Phytate or phytic acid (PA), is a phosphorus (P) containing compound generated by the stepwise phosphorylation of myo-inositol. It forms complexes with some nutrient cations, such as Ca, Fe and Zn, compromising their absorption and thus acting as an anti-nutrient in the digestive tract of humans and monogastric animals. Conversely, PAs are an important form of P storage in seeds, making up to 90% of total seed P. Phytates also play a role in germination and are related to the synthesis of abscisic acid and gibberellins, the hormones involved in seed germination. Decreasing PA content in plants is desirable for human dietary. Therefore, low phytic acid (lpa) mutants might present some negative pleiotropic effects, which could impair germination and seed viability. In the present study, we review current knowledge of the genes encoding enzymes that function in different stages of PA synthesis, from the first phosphorylation of myo-inositol to PA transport into seed reserve tissues, and the application of this knowledge to reduce PA concentrations in edible crops to enhance human diet. Finally, phylogenetic data for PA concentrations in different plant families and distributed across several countries under different environmental conditions are compiled. The results of the present study help explain the importance of PA accumulation in different plant families and the distribution of PA accumulation in different foods.
This review paper presents the state‐of‐the‐art of techniques such as decortication, parboiling and germination affecting nutritional parameters of millets. Functional characteristics of millets useful for designing special foods and value‐added products have been discussed. Why millets, known as superior grains due to their nutritional value and climate resilience, grown extensively, long ago, were replaced by other crops is highlighted? Based on leads from literature, technology interventions required to motivate farmers to adopt millets again have been identified. It is concluded that by adopting decortication, parboiling and germination, it is possible to enhance nutritional and sensory properties of millets. Value‐added and functional foods, including the fast‐moving ones (baked, extruded ready‐to‐eat meal etc.) can be designed using composite flours containing millets, like Kodo and Kutki, to drive demand of these grains. This will help strategize plans for making millets, a preferred crop again for sake of sustainability of agriculture and addressing malnutrition.
Aging is accompanied by changes in gastrointestinal functions. The impact of the gastrointestinal (GI) conditions of the elderly on the extent of proteolysis and glycolysis as well as calcium bioaccessibility in some cooked legumes (chickpea, lentils, soya bean and white bean) and cereals/pseudocereals (oats, spelt and quinoa) were studied. Samples were digested in vitro using three GI models specifically focused on the elderly in which oral, gastric and intestinal conditions were altered (E1: altered oral conditions, E2: altered oral and gastric conditions and E3: altered oral, gastric and intestinal conditions). Samples were also subjected to a standardized GI digestion as a control (C). The extent of proteolysis was only significantly affected with suboptimal intestinal conditions (p<0.05). Protein digestibility of cereal grains decreased to a greater extent than for legumes. The release of non-essential amino acids was more affected than that of essential ones, mainly in legumes such as soya bean, lentils and white bean. The extent of glycolysis was much higher in cereal grains than legumes regardless of GI digestion conditions. Glycolysis declined with altered intestinal conditions (E3) compared to the C, in all legumes and spelt. Calcium bioaccessibility was much higher in cereal/pseudocereals than in legumes. However, calcium bioaccessibility seems to be highly limited in elderly people suffering from oral, gastric or intestinal alterations (up to 53% reduction compared to C). Such data might be helpful to develop dietary strategies based on protein-rich vegetal foods, including alternative crops such as oats, quinoa and spelt, specifically used to mitigate sarcopenia and osteoporosis in elderly people.
The calcium (Ca), zinc (Zn) and phytate (Phy) contents of 35 Nigerian foods were determined. Levels (mg/100 g) of Ca were 29–45 (legumes), 17–49 (cereals), 17–187 (spices) and 38–155 (tuber/roots) while the Zn levels were 0.55–2.00 (legumes), 0.67–1.84 (cereals), 0.34–4.92 (spices) and 1.35–7.07 (tubers/roots). Phytate levels were 14–344 (legumes), 112–287 (cereals), 35–184 (spices) and 0.0–1070 (tubers/roots). It was found that fermentation reduced Phy levels in Parkia filicoidea, Sorghum bicolor and Manihot esculenta while Phy level was increased in fermented Zea mays. The Phy:Zn molar ratios calculated for many legumes, cereals, tubers/roots and one spice analysed were greater than 20:1. Corresponding Ca:Phy molar ratios were generally low in legumes (except for Sphenostylis stenocarpa, 54:1), cereals and tubers/roots but generally high in spices (except Irvingia gabonensis, 2:1). Dioscorea rotundata, Dioscorea dumentorum and Manihot esculenta have respective molar ratios of Ca:Phy 1.8, 2.5 and 1.4 while the respective [ca] [Phy]/[Zn] molar ratios were 0.50, 0.54 and 0.62. These results suggest that the bioavailability of zinc in the Nigerian diet may be low due to the high phytate content of the staple foods.
1. Studies were carried out in vitro to examine the effects of phytate on the solubility of the trace elements zinc, copper and manganese. Appropriate volumes of a solution of sodium phytate were added to a mineral solution to achieve phytate: Zn values of from 0: 1 to 45:1. In a second series the same values for phytate: Zn were achieved by varying the amount of added Zn at a fixed phytate concentration.
2. In both experiments > 85% of the Zn was rendered insoluble at pH 6.5 even at the lowest value for phytate:Zn (5:1). The effect of phytate on Zn solubility was greater than effects on Cu or Mn.
3. In a dietary study, rats were offered a semi-synthetic egg-albumin-based diet with added phytate. Two series of diets were prepared, the first had a constant Zn content (18.5 mg Zn/kg) and the amount of sodium phytate varied so as to achieve values for phytate: Zn of from 0:1 to 40:1 (series 1). In the second series, the same values for phytate:Zn were achieved by adding a fixed amount of phytate (7.4 g phytic acid/kg) while the amount of Zn was varied (series 2).
4. Dietary phytate caused significant reductions in growth rates, plasma Zn concentrations and hair Zn concentrations and greying of the coat at values for phytate:Zn of 15:1, 10:1, 10:1 and 15:1, respectively.
5. While phytate was apparently slightly more effective in reducing Zn status when phytate:Zn values were achieved at the lower absolute levels of phytate and Zn (series I diets), the differences at equivalent phytate:Zn values were small. It was concluded that phytate:Zn values can be used as an indicator of Zn availability from phytate-rich diets.
Rats offered three diets containing soya-bean-based textured-vegetable-protein (TVP) exhibited low rates of weight gain compared with rats offered an egg-albumen-based diet of similar Zn content (14.5 mg Zn/kg). Additional Zn supplied in drinking-water (25 mg Zn/l) was without effect on rats consuming the egg-albumin diet but significantly improved the weight gain of rats on the TVP diets.
7. It was concluded that phytate naturally present in TVP behaves similarly to phytate added to an otherwise phytate-free diet and that the reduced availability of Zn in TVP diets can be accounted for entirely by their phytate contents.
Inositol 1,3,4,5,6-pentakisphosphate 2-kinase was purified from immature soybean seeds harvested approximately 5 weeks post-anthesis. A crude extract was clarified using polyethyleneimine and purified by chromatography on DEAE-cellulose, Cibacron Blue 3GA-agarose, Toyopearl DEAE 650M, and Toyopearl phenyl 650M columns. The enzyme had a relative molecular mass, M(r), of 52,000 as determined by sodium dodecyl sulfate-poly-acrylamide gel electrophoresis and retained 50% of its activity after 6 weeks at 0 degrees C. The Km values for inositol 1,3,4,5,6-pentakisphosphate and MgATP, respectively, were 2.3 microM and 8.4 microM, and the Vmax was 243 nmol/min/mg. The pH and temperature optima, respectively, were 6.8 and 42 degrees C. Maximum activity was obtained when the magnesium ion concentration was 4 mM. The kinase specifically phosphorylated the 2-position on the inositol ring and could also utilize D-inositol 1,4,5,6-tetrakisphosphate as a substrate. The K for the reaction was 14, indicating that the enzyme may be involved in both inositol hexakisphosphate formation in maturing seeds and ATP resynthesis in germinating seeds. Substrate concentrations in mature seeds were favorable for ATP formation, whereas additional factors appeared to drive the accumulation of inositol hexakisphosphate in maturing seeds.
The effect of different processing techniques was studied on in vitro iron availability and phytate hydrolysis in high and low saponin content quinoa (Chenopodium quinoa, Willd) seeds. Water slurries of ungerminated and germinated quinoa flour were processed by cooking, soaking, and fermentation using Lactobacillus plantarum as starter. Iron solubility under physiological conditions (in vitro) was measured and used as an estimation of iron availability. Phytate (inositol hexaphosphate/IP6) and its degradation products were analysed by an HPLC method. The IP6 + IP5 content was reduced by cooking with 4 to 8%, germination with 35 to 39%, soaking with 61 to 76% and by fermentation with 82 to 98%. The highest reduction, about 98%, was obtained after fermentation of the germinated flour. Cooking had no effect on the amount of soluble iron. Iron solubility increased, however, two to four times after soaking and germination, three to five times after fermentation and five to eight times after fermentation of the germinated flour samples and was highly correlated to the reduction of IP6 + IP5 (P < 0.001). There was no difference between the quinoa varieties with regard to phytate reduction and iron solubility. The pH in fermented samples was reduced from 6.5 to about 3.5, due to lactic acid formation.
PHYTATE (myo-inositol hexakisphosphate, InsP6) widely occurs in plantseeds and/or grains [1-4], roots and tubers [1,3,5,6], fruits and vegetables [3,5,6], nuts [3,5], pollen of various plant species [7-9], and organic soils [10,11]. The phytate fraction of organic soil contains a mixture of phosphorylated derivatives of myo-, chiro-, scyllo-, and neo-inositol [12]. Inositol phosphates with fewer than six phosphate groups, such as myo-inositol 1,3,4,5,6pentakisphosphate, have been isolated and identified from the nucleated erythrocytes of birds, turtles, and freshwater fish [13-17].
FOR several decades, concerns have been raised about the role of phytic acidin reducing mineral bioavailability. Because dietary phytic acid is a ubiquitous plant constituent present in nuts, cereals, legumes, and oilseeds, current trends in food choices merit a reexamination of this issue. Recommendations for increasing consumption of cereals and grains as the foundation of the food guide pyramid by the U.S. Dietary Guidelines Committee has prompted one such trend. A second trend is that soy-containing foods are becoming increasingly popular in the United States due to intensified research on their health benefits. Increased consumption of snack foods with plant seeds including poppy seeds, sesame seeds, and pumpkin seeds, and granola mixes of nuts and dried foods that contain appreciable amounts of phytate is a third trend. An emerging trend is the interest of manufacturers and consumers in functional foods. Addition of antioxidants such as ascorbic acid or fructooligosaccharides to foods could have tremendous effects on mineral bioavailability that temper the effect of dietary phytate. Genetically modified crops with reduced phytate as discussed in another chapter in this book and still others with higher levels of micronutrients or absorption enhancers as reviewed by Frossard et al. [1] could substantially alter the current food supply.
Phytate levels in the unprocessed foods were 6.24 ± 0.22 mg of phytate/g of sample (cassava), 8.55 ± 0.45 mg/g (cocoyam), 6.37 ± 0.32 mg/g (yam), 7.34 ± 0.31 mg/g (white maize), 6.86 ± 0.12 mg/g (yellow maize), 8.86 ± 0.20 mg/g (red sorghum), 4.49 ± 0.22 mg/g (rice), 8.24 ± 0.22 mg/g (cowpea), and 6.88 ± 0.52 mg/g (soybean). Seventy-two hours of fermentation substantially reduced phytate levels in these foodstuffs, ranging from 80% to 98% for rice, cassava, and cocoyam and from 52% to 65% for sorghum, maize, soybean, cowpea, and yam. Lowering of phytate levels was most rapid within the first 48 h of fermentation. Cooking had little reducing effect on phytate levels in whole cereals and legumes but had considerable reducing effect on phytate levels in the tubers. Further processing of all the intermediate products to ready-to-serve foods achieved reductions in phytate levels. The pH of the maize dough fell from pH 6.21 to pH 3.10 during fermentation.
A simple technique was developed and used to dissect pearl millet [Pennisetum americanum (L.) cv. Leeke] kernels into their anatomical parts. The proportions of the component parts of pearl millet kernels of different seed sizes were determined. The results showed that the germ represented a larger proportion of the kernel weight than in other common cereal grains. Medium-size kernels (< 2920 but > 2240 μm) contained 75·1% endosperm, 17·4% germ and 7·5% bran (pericarp + aleurone). The amount of bran varied with the seed size and type of pericarp. Large kernels (> 2920 urn) had 7·17% bran while small kernels (< 2240 μm) produced 10·64%. Small kernels with thick and thin pericarps had 12·3 and 9·3% bran, respectively. The whole grain and all fractions were analyzed for protein, fat, and ash with the following results: whole grain, 13·27, 6·26, 1·68%; endosperm 10·88, 0·53, 0·32%; germ 24·52, 32·18, 7·18%; bran 17·07, 50·4, 3·20%, respe ctively. The amino acid compositions varied among the different anatomical parts of the grain. The endosperm was lower in lysine, arginine, and glycine and higher in glutamic acid and leucine than the whole grain.
ICPL-87, the high yielding cultivar of pigeon pea (Cajanus cajan) released by ICRISAT (International Crop Research Institute for Semi-Arid Tropics), India was subjected to various domestic processing and cooking methods, i.e. soaking (6, 12, 18 h, 30°C), soaking (12 h) and dehulling, ordinary as well as pressure cooking and germination (24, 36 and 48 h, 30°C). The unprocessed seeds of this variety contained considerable amounts of phytic acid, (857 mg per 100 g). This was reduced significantly (P
This review provides a current summary of the literature concerning various aspects of phytate. These include data relative to its chemical structure, its occurrence in numerous cereals and legumes, the role of phytase, and the influence of food-processing conditions on phytate/phytase activity. In addition, the nutritional significance of phytate with regard to mineral binding abilities and methods commonly used for the analysis of phytate are also discussed.
Seventy-two hours of fermentation substantially reduced phytate levels in these foodstuffs. Lowering of phytate levels was most rapid within the first 48 h of fermentation. Cooking had little reducing effect on phytate levels in whole cereals and legumes but had considerable reducing effect on phytate levels in the tubers. Further processing of all the intermediate products to ready-to-serve foods achieved reductions in phytate levels
The bioavailability of calcium, iron, zinc, and selenium from hydroponically grown wheat flour containing low (0.19%), medium (0.67%), medium-high (1.64%), or high (1.85%) phytate levels fed to rats was determined. Mineral loads in the test meals were 639 mu g of calcium, 132 mu g of iron, 24 mu g of zinc, and 1 mu g of selenium. The percent of Ca-45 absorption from high-phytate wheat (85.7 +/- 5.2) test meals was significantly (P < 0.01) less than from test meals containing low (92.8 +/- 4.8) and medium-high-phytate (91.9 +/- 5.0) wheat. The percent of Fe-59 absorbed by rats was significantly different (P < 0.01) at 81.47 +/- 6.8, 73.38 +/- 6.9, and 66.05 +/- 7.7 for low-, medium-high-, and high-phytate flour. The percent absorption of Zn-65 from medium- (91.55 +/- 3.0), medium-high- (89.36 +/- 1.7), and high- (88.91 +/- 1.6) phytate wheat flour was significantly lower than that from low-phytate (94.55 +/- 1.8) flour (P < 0.05). Absorption of Se-75 in rats from medium-high- (81.52 +/- 2.0) and high- (81.08 +/- 1.8) phytate wheat flour was significantly lower than that from low-phytate (84.49 +/- 1.8) flour (P < 0.05). Absorption of all minerals decreased with increasing phytate but was high at all concentrations due to low mineral density in wheat.
The effects of germination, cooking and canning on the changes in total phosphorus, inorganic phosphorus and phytate retention in black-eyed, red kidney, mung, and pink beans were determined in this study. Soaking the dry beans in water for 12 hr at 24°C resulted in a slight decrease in phytate. After germination for 96 hr or longer there was a significant breakdown in phytic acid, and an increase in inorganic phosphorus. Cooking the dry beans at 100°C for 3 hr had little effect on phytate retention. Heat processing the dry beans at 1155°C for 3 hr in cans resulted in some increase in inorganic phosphorus and a reduction in phytate.
Four soluble phytases were identified in germinating spelt. Although numerous purification strategies were applied, none of the four phytases could be purified to homogeneity. The purest phytase preparation, called D21, contained a phytase (major component) and an acid phosphatase (APH) (minor component). The phytase behaves like a monomeric protein of a molecular mass of about 68 kDa and shows a broad substrate specificity. Optimal pH for degradation of phytate was 6.0 and the optimal temperature 45C. Kinetic parameters for the hydrolysis of Na-phytate were KM 400 μmoll−1 and kcat 368s−1 at pH 6.0. The spelt phytase D21 degrades phytate stepwise.
HCl extractable mineral soluble in 0.03 N HCl the concentration of HCl found in human stomach is an index of its bioavailability from foods. The amount of HCl-extractable calcium, phosphorus and iron in raw and unprocessed seeds of rice bean and fababean were (70.2, 55.2), (78.0, 71.2) and (33.4, 35.1), respectively. Among all the domestic processing methods, sprouting was the best method followed by dehulling and soaking (12 h) for improving the extractability of Ca, P and Fe whereas did not affect the total mineral contents. The husks of these legumes had significantly lower levels of extractable Ca, P and Fe.
The changes in the quantities of inositol phosphates during the maturation and germination of pea, faba bean and lupin seeds
were determined in two consecutive (1993 and 1994) years of differing weather conditions. Irrespective of the year, all seeds
accumulated predominantly inositol hexaphosphate (IP6). The weather conditions influenced the accumulation of inositol phosphates in maturing seeds, but they did not influence
the total content. Gradual degradation of inositol phosphates occurred during seed germination. After 8 days of germination,
IP6 was degraded by some 80% in peas, 78% in faba beans and 42% in lupin seeds. The enzymic hydrolysis of higher forms of inositol
phosphates (IP6 and IP5) in germinating seeds was assumed to yield inositol tetraphosphate (IP4) and inositol triphosphate (IP3), because the quantities of these compounds increased during seed germination.
Typical organelles for protein storage occur in seeds, protein bodies are found in haploid, diploid or triploid tissues and are single membrane bound. In some plants, they exhibit inclusions (globoid and crystalloid), but not in Gramineae endosperm or in Leguminosae cotyledons. A relationship between species and protein body ultrastructure can be put forward. The chemical composition is based mainly on storage proteins and phytic acid but, hydrolytic enzymes(protease and phytase), cations and ribonucleic acids are also present. Other minor biochemical components include oxalic acid, carbohydrates (excluding starch) and lipids. The locations of the storage proteins, enzymes and phytin are described. Protein body ontogeny during seed maturation has given rise to much controversy: are they plastidic or vacuolar? Recent studies on the location of proteosynthesis show that protein bodies are probably synthesized in endoplasmic reticulum lumen and that the Golgi apparatus plays an important role in storage protein synthesis. During germination protein bodies swell and fuse, giving rise to the cell central vacuole, while the integrity of the membrane is maintained. Protein bodies may be considered as being an example of tonoplast origin from endo-plasmic reticulum.
This paper reviews research published in recent years concerning the effects of zinc and iron interaction in both animal and humans. The information is discussed with particular emphasis on those situations relevant to the realities of less-industrialized countries. A clear need for a shift from the naked concept of “deficiency” or “excess” to a global perspective of “balance” emerges from the analysis performed. The conceptual considerations made here may have application beyond these two nutrients when approaching solutions for the correction of nutritional disorders.Copyright © 1996 Elsevier Science Inc.
Four cultivars of Sudanese sorghum (Sorghum bicolor) were analysed for their phytate content, with respect to effects of processing operations, namely milling extraction, water soaking, malting, heat-treatment and fermentation. The conditions of processing used were: decortication to give an 80% extraction meal; 12 and 24 h soaking in tap water; 96 h germination; fermentation for 3,6,9 and 12 h; and cooking at 95°C until starch gelatinized. Total phosphorus, phytate phosphorus and phytic acid were determined. Results showed that phytic acid phosphorus formed >85% of total phosphorus of the sorghum cultivars studied. All treatments investigated caused phytic acid reduction to various extents. Enzymic methods of phytic acid removal (fermentation and malting) were found to be more effective than physical extraction methods, i.e. milling, soaking and heating.
Comparative effects of extrusion cooking and conventional processing methods on protein content and reduction of antinutritional factor (phytic acid, condensed tannins, polyphenols, trypsin, chymotrypsin, α-amylase inhibitors and haemagglutinating activity) levels in Vicia faba and Phaseolus vulgaris seeds were studied. In vitro protein and starch digestibilities were assessed. P. vulgaris seeds showed highest levels of condensed tannins, chymotrypsin and α-amylase inhibitory activities and haemagglutinating activity. Dehulling significantly increased protein content and greatly reduced condensed tannin and polyphenol levels in both legumes. Extrusion was the best method to abolish trypsin, chymotrypsin, α-amylase inhibitors and haemagglutinating activity without modifying protein content. Furthermore, this thermal treatment was most effective in improving protein and starch digestibilities when compared with dehulling, soaking and germination.
Representative samples of 30 staple Malawian foods, raw and prepared “as eaten,” were analyzed for phytate using an anion-exchange method, and for calcium and zinc by flame atomic absorption spectrophotometry. Phytic acid contents expressed on a fresh weight (FW) basis ranged from 211–1089 mg/100 g for cereals and 166–1297 mg/100 g for legumes, to 4–97 mg/100 g for leaves, 10–59 mg/100 g for roots, and 11–25 mg/100 g for fruits. In general, leaves had the highest calcium content (81–514 mg/100 g FW), followed by kidney beans (90 mg/100 g FW), and dry pigeon peas (112 mg/100 g FW). The calcium content of other foods analyzed was relatively low. The zinc content of wild blight, cassava leaves, and okra leaves was comparable to that for the less refined cereals and legumes (i.e., > 1.0 mg/100 g FW), but higher than that of highly refined cereals, pumpkin leaves, chinese cabbage, and other foods analysed (i.e., < 1.0 mg/100 g FW). Cooking had no effect on the phytate content of cereals, but milling and fermentation reduced both the phytate and zinc contents of maize flour. The phytate:Zn molar ratios calculated for all cereals and most legumes analyzed were greater than 20:1. Corresponding Ca:phytate molar ratios were low. Fruits, except for mangoes, vegetables, and roots, had low phytate: Zn molar ratios, but their Ca:phytate and [Ca][phytate]/[Zn] molar ratios were high. Mangoes had high phytate:Zn, Ca:phytate, and [Ca][phytate]/[Zn] molar ratios. These analytical results suggest that the bioavailability of zinc in the Malawian diet is probably low, due to the high phytic acid content of the staple foods.
Widespread zinc deficiency is likely to exist in developing countries where staple diets are predominantly plant based and intakes of animal tissues are low. The severe negative consequences of zinc deficiency on human health in developing countries, however, have only recently been recognized. An integrated approach employing targeted supplementation, fortification and dietary strategies must be used to maximize the likelihood of eliminating zinc deficiency at a national level in developing countries. Supplementation is appropriate only for populations whose zinc status must be improved over a relatively short time period, and when requirements cannot be met from habitual dietary sources. As well, the health system must be capable of providing consistent supply, distribution, delivery and consumption of the zinc supplement to the targeted groups. Uncertainties still exist about the type, frequency, and level of supplemental zinc required for prevention and treatment of zinc deficiency. Salts that are readily absorbed and at levels that will not induce antagonistic nutrient interactions must be used. At a national level, fortification with multiple micronutrients could be a cost effective method for improving micronutrient status, including zinc, provided that a suitable food vehicle which is centrally processed is available. Alternatively, fortification could be targeted for certain high risk groups (e.g. complementary foods for infants). Efforts should be made to develop protected fortificants for zinc, so that potent inhibitors of zinc absorption (e.g. phytate) present either in the food vehicle and/or indigenous meals do not compromise zinc absorption. Fortification does not require any changes in the existing food beliefs and practices for the consumer and, unlike supplementation, does not impose a burden on the health sector. A quality assurance programme is required, however, to ensure the quality of the fortified food product from production to consumption. In the future, dietary modification/diversification, although long term, may be the preferred strategy because it is more sustainable, economically feasible, culturally acceptable, and equitable, and can be used to alleviate several micronutrient deficiencies simultaneously, without danger of inducing antagonistic micronutrient interactions. Appropriate dietary strategies include consumption of zinc-dense foods and those known to enhance zinc absorption, reducing the phytic acid content of plant based staples via enzymic hydrolysis induced by germination/fermentation or nonenzymic hydrolysis by soaking or thermal processing. All the strategies outlined above should be integrated with ongoing national food, nutrition and health education programmes, to enhance their effectiveness and sustainability, and implemented using nutrition education and social marketing techniques. Ultimately the success of any approach for combating zinc deficiency depends on strong advocacy, top level commitment, a stable infrastructure, long term financial support and the capacity to control quality and monitor and enforce compliance at the national or regional level. To be cost effective, costs for these strategies must be shared by industry, government, donors and consumers.
A new and convenient method for the determination of Pi was developed. Phosphomolybdate is measured colorimetrically, without reduction to molybdenum blue, by dissolving the whole assay mixture in acetone, where phosphomolybdate is bright yellow. The hydrolysis of acid-labile phosphates (e.g., creatine phosphate) causes no problems, because extra molybdate is complexed with citrate immediately after the color has been developed. Strong reductants and SH compounds which interfere, if present in high concentrations, are eliminated by adding H2O2. Detergents, organic bases, protein, and sucrose do not interfere. The assay is as sensitive as most modifications of the Fiske-SubbaRow method. In the routine procedure the useful range is 50–1500 nmol of Pi. The application of the method to the assay of inorganic pyrophosphatase in the cells of Escherichia coli is described.
This study leads to the following conclusions on the B vitamin content of pearl millet [Pennisetum americanum (L.) Leeke]. Little variation occurs in riboflavin and thiamin contents among cultivars grown at the same location but niacin varies significantly among cultivars grown at the same location. Location has a strong effect on thiamin content, a moderate effect on niacin, and no significant effect on the riboflavin content. Significant losses of B vitamins occur as a result of milling. Riboflavin, niacin, and thiamin are high in the germ and bran of pearl millet but relatively low in the endosperm. Cooked pearl millet showed elevated B vitamin levels presumably by improving extractability. The level of phytic acid in pearl millet is slightly lower than that reported for wheat and appears to vary both with location and with cultivar. As expected, the level of phytic acid is high in the germ and low in the endosperm.
Zinc is essential for all species. Human zinc deficiency related to diet was recognized 30 yr ago among adolescents in Iran and Egypt. Subsequent factorial calculations, balance studies, and tracer studies of bioavailability and turnover established the amounts of zinc needed for equilibrium and dietary factors that impair retention. Comparison of dietary intakes of zinc with requirements suggested many women and children are at risk of deficiency. Epidemiological studies associated low plasma levels of zinc with abnormal pregnancy outcomes and controlled intervention trials showed that zinc repletion improved pregnancy outcomes. Low iron nutriture, a common phenomenon in women, was shown to be associated with low zinc nutriture. Thus the hypothesis that zinc deficiency is a public health problem appears to be true.
An LC method was developed for the determination of phytic acid in food. The separation was carried out by gradient elution on an anion-exchange column using a conductivity detector. Earlier reversed-phase LC procedures for the quantitation of phytic acid usually required a prepurification step. The prepurification can be avoided by the separation method described in this paper. The method is sensitive and selective, and can be rapidly and easily performed. It is therefore suitable for routine determination.
In less-developed countries, novel strategies are needed to control iron-deficiency anaemia, the most common form of malnutrition.
We undertook a community-based randomised controlled trial to assess the effects of iron or aluminium cooking pots in young Ethiopian children. Analysis was by intention-to-treat. The primary outcomes were change in children's haemoglobin concentration, weight, or length over the study period. We also did a laboratory study of total and available iron in traditional Ethiopian foods cooked in iron, aluminium, and clay pots.
407 children, one per household, entered the study. The change in haemoglobin concentration was greater in the iron-pot group than in the aluminium-pot group (mean change to 12 months 1.7 [SD 1.5] vs 0.4 [1.0] g/dL; mean difference between groups 1.3 g/dL [95% Cl 1.1-1.6]). The mean differences between the groups in weight and length gain to 12 months (adjusted for baseline weight or length) were 0.6 cm (95% CI 0.1-1.0) and 0.1 kg (-0.1 to 0.3). The laboratory study showed that total and available iron was greatest in foods cooked in iron pots, except for available iron in legumes for which there was no difference between types of pot.
Ethiopian children fed food from iron pots had lower rates of anaemia and better growth than children whose food was cooked in aluminium pots. Provision of iron cooking pots for households in less-developed countries may be a useful method to prevent iron-deficiency anaemia.
Using a multivariate experimental design, optimal conditions for phytate degradation were found to be pH 4.8 and 57 degrees C in barley flour (cv. Blenheim) and pH 5.2 and 47 degrees C in a crude extracted phytase from barley. Three methods for measuring phytase activity in raw and hydrothermally processed barley were compared. Incubation at pH 5 and 55 degrees C for 60 min did not give significantly different results (p > 0.05), whereas incubation at pH 5 and 50 degrees C for 10, 20, 30, and 60 min gave significantly different results (p < 0.001) between methods. The change in microstructure of phytate globoids during hydrothermal processing showed that the degradation was highest in the scutellum cells and less in the aleurone layer.
Various methods of processing maize suitable for household use in rural Malawi, Central Africa, were investigated for their ability to reduce its phytate content and phytate/zinc molar ratio. These methods included fermentation, germination, and soaking. Penta- and hexainositol phosphates were measured by HPLC, and zinc was measured by atomic absorption spectrophotometry. Natural lactic fermentation of maize flour slurries resulted in 88% phytate retention compared to unprocessed, unrefined maize flour porridges, whereas lower phytate retention was observed when a starter culture (61%) or germinated flour (71%) was also used. Fermentation of cooked maize flour porridges with germinated flour added resulted in 54-85% retention of phytate compared to controls. Soaking maize flour or pounded maize and decanting excess water resulted in 43 and 49% retention of phytate, respectively. The latter soaking procedures were simple and effective and were suitable for household use in rural Malawian communities.
Phytate and mineral bioavail-ability Boca Raton
- C M Weaver
- S Kannan
Weaver, C. M., & Kannan, S. (2002). Phytate and mineral bioavail-ability. In N. R. Reddy & S. K. Sathe (Eds.), Food phytates (pp. 211–224). Boca Raton: CRC Press. I. Lestienne et al. / Food Chemistry 89 (2005) 421–425
Milieux ve´ge´tauxve´ge´ve´ge´taux. In: Spectrome´trie d'absorption atomique, Tome 2: Applications a` l'analyse chimique
- J Laporte
- G Kovacsik
- M Pinta
Laporte, J., Kovacsik, G. & Pinta, M. (1980). Milieux
ve´ge´tauxve´ge´ve´ge´taux. In: Spectrome´trie d'absorption atomique, Tome
2: Applications a` l'analyse chimique, 2nd edn (edited by
M. Pinta). Pp. 378–421. Paris: Masson.
Phytate and mineral bioavailability Energy required from complementary foods and factors affecting their intake. In: Complementary Feeding of Young Children in Developing Countries: a Review of Current Scientific Knowledge
- C M Weaver
- S Kannan
Weaver, C.M. & Kannan, S. (2002). Phytate and mineral
bioavailability. In: Food Phytates (edited by N.R. Reddy
& S.K. Sathe). Pp. 211–224. Boca Raton, FL: CRC Press.
WHO (1998). Energy required from complementary foods
and factors affecting their intake. In: Complementary
Feeding of Young Children in Developing Countries: a
Review of Current Scientific Knowledge (Report WHO/
NUT/98.1). Pp. 45–76. Geneva: WHO.
Battling iron deficiency anaemia In: Turning the Tide of Malnutrition Responding to the Challenge of the 21st Century
WHO (2000). Battling iron deficiency anaemia. In: Turning
the Tide of Malnutrition Responding to the Challenge of
the 21st Century (Document WHO/NDH/00.7). Pp. 10–
11. Geneva: WHO.
Effects of soaking on phytate degradation I
- Lestienne
Effects of soaking on phytate degradation I. Lestienne et al.
Multiple range and Multiple-F tests
- D B Duncan
Duncan, D. B. (1955). Multiple range and Multiple-F tests. Biometrics,
11, 1.