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Potential health benefits and problems associated with antinutrients in food
Abstract
Antinutrients commonly found in plant foods have both adverse effects and health benefits. For example, phytic acid, lectins, phenolic compounds (tannins), saponins and enzyme (amylase and protease) inhibitors have been shown to reduce the availability of nutrients and cause growth inhibition, while phytoestrogens and lignans have been linked with infertility problems. However, phytic acid, lectins, phenolic compounds, amylase inhibitors and saponins have also been shown to reduce the blood glucose and insulin responses to starchy foods and/or the plasma cholesterol and triglycerides. In addition, phytic acid, phenolics, saponins, protease inhibitors, phytoestrogens and lignans have been related to reduced cancer risks. Because antinutrients can also be mitigating agents, they need re-evaluation and perhaps a change in name in the future.
... Researchers suggest that neglected legumes can trigger allergic reactions when consumed due to primary sensitization or cross-reactions with other legumes, which is also a serious problem [162]. For example, underutilized legumes such as Andean lupin have several antinutritional properties that can be either proteinous or non-proteinous [168]. Neglected legume seeds include a variety of ubiquitarian and specialized anti-nutritional components, including lectins, phytates, proteinase inhibitors, and polyphenols [169]. ...
... Most of the anti-nutritional factors associated with neglected legumes affect the digestive system. These factors include blocking digestive enzymes (like protease inhibitors), lectins that impair hydrolytic functions and transport at the enterocyte site, phytates and polyphenols that form insoluble complexes, and α-galactosides that increase gas production in the colon [168]. Trypsin inhibitors of the Kunitz and Bowman-Birk types as well as α-amylase inhibitors, such as those found in Adzuki beans, are the most well-known and frequently occurring protein inhibitors of legume seeds [171]. ...
Increasing demand for nutritious, safe, and healthy food, including the need to preserve biodiversity and other resources, signifies a prodigious challenge for agriculture, which is already at risk from climate change. Diverse and healthy plant-based diets may significantly reduce food insecurity, malnutrition, diet-related diseases, and other health-related issues. More attention to agricultural systems diversity is mandatory to improve the economic, environmental, ecological, and social sustainability of food production in developing countries. In this context, neglected legume production could significantly provide nutritional and healthy benefits for people while adhering to sustainability principles. However, the contribution of neglected legumes to food and nutrition security is still limited due to socio-economic challenges faced by farmers that contribute to the underutilization of neglected legumes, leading to overreliance on a few legumes with poor resilience to climatic perturbations, thus posing a risk to sustainable food production. While major legumes offer higher economic returns and more developed value chains, they also contribute to environmental degradation and resource depletion. Neglected legumes, on the other hand, provide ecosystem services, promote biodiversity, and offer climate resilience but face economic challenges due to limited market demand and underdeveloped value chains. Consequently, food nutritional insecurity and human health concerns remain prevalent, especially in developing countries. There is an urgent need to promote neglected legumes in agricultural systems through policy change implementation, genetic improvement, and development, fostering international cooperation to share knowledge, technologies, and best practices in the production and utilization of neglected legumes. This review comprehensively explores the utility of neglected legumes for food, nutritional security, and human health. It identifies knowledge gaps that should be prioritized as part of research strategies for sustainable future food systems in sub-Saharan Africa.
... Phytates are considered potent antinutritional factors because they can chelate minerals such as calcium, iron, and zinc, reducing their bioavailability (Thompson, 1993;Raboy, 2003). A similar pattern of reduction was observed in phytate content across treatments. ...
... The improvement in Fe availability under Treatment 1 aligns with the reduction in tannin and phytate levels, particularly in CO 10. Tannins and phytates are welldocumented inhibitors of iron absorption, as they bind to iron and prevent its bioavailability (Reddy et al., 1982;Thompson, 1993). The combined results from Tables 5 and 6 demonstrated that Treatment 1 consistently outperformed Treatment 2 in improving the bioavailability of both Pi and Fe (Figure 2). ...
Pearl millet (Pennisetum glaucum) is a nutritionally rich, gluten-free grain with numerous health benefits, including high levels of essential amino acids, iron, zinc, and proteins. In addition, gluten-free foods made from pearl millet can help improve digestion and reduce inflammation for those sensitive to gluten. Despite its high nutritional potential, pearl millet remains underutilized in the food industry. This is partly due to the presence of anti-nutritional factors such as tannins and phytates, which lower nutrient digestibility and bioavailability. This study aimed to optimize sprouting conditions in three pearl millet genotypes viz., CO (Cu) 9, TNAU cumbu hybrid CO 9 and CO 10 to enhance nutrient availability and reduce these anti-nutritional factors. Results indicated that 12 hr soaking and 24 hr sprouting significantly reduced tannin and phytate levels while increasing nutrient bioavailability, particularly in TNAU cumbu hybrid CO 9 and CO 10. Sprouted flour of TNAU cumbu hybrid CO 9 and CO 10 recorded an increase in iron of 73.60 and 72.58 ppm and zinc of 46.56 and 46.34 ppm respectively. Besides sprouted flour had less than 1.00 Na/K ratio which might favour the regulation of blood pressure. These sprouted flour samples were then used to formulate gluten-free noodles, with different composite flours using corn flour and tapioca starch in different ratios, further texture and sensory evaluation was conducted and a 50:50 ratio of sprouted pearl millet flour and corn flour was found to be desirable. The research highlights pearl millet’s potential as a valuable, gluten-free food source with broader applications in health-conscious and specialty food markets.
... It mainly comprises nonstarch polysaccharides, glucans, oxalates, phytates, protease inhibitors, and tannins that might affect the digestibility of nutrients directly or indirectly. [5] In Ayurveda, millets are advised to be used judiciously and after certain processing as they are termed as depreciated (Kudhanya) [6] and small sized (Kshudra Dhanya) [7] among grains, which takes comparatively more time to digest and are dry (rūkṣaḥ) in nature. To combat these antinutritional properties and effects of Rasa (taste), Guna (attributes/properties), Veerya (potency), and Vipaka (postdigestive state), there are some rules and regulations to deal with millets judicially. ...
... [43] Nutritional dishes such as Ragi buttermilk, Kodo Upma (spiced semolina porridge), Sava Kichadi (porridge), and Bajara Kichadi are a few examples that are prepared using different processing techniques, reflecting the importance of Karana. Strong chelating potential with both monovalent as well as multivalent cations thereby impeding cellular bioavailability [5,24] Condensed tannins (proanthocyanidins or procyanidins) ...
... Germination and fermentation decrease the phytic acid content by 49.2% and 66.5%, respectively. The partial retention of phytates has been found to be beneficial because of their antioxidant, antidiabetic and anticancer effects (Graf et al., 1987;Thompson, 1993) [21,85] . ...
... Germination and fermentation decrease the phytic acid content by 49.2% and 66.5%, respectively. The partial retention of phytates has been found to be beneficial because of their antioxidant, antidiabetic and anticancer effects (Graf et al., 1987;Thompson, 1993) [21,85] . ...
... The plant under study had a phytic acid level of 0.21±0.03%, which is lower than the range of 10-60 mg/g, that requires attention for mineral bioavailability challenges 40,41 . Saponins, which can cause red blood cell damage and interfere with thyroid function, were present in the plant at a low level of 0.16±0.09%, ...
... RFOs are primarily responsible for grain legumes' limited acceptance in human and animal diets since they can cause flatulence and stomach discomfort (Elango, Rajendran, et al., 2022). Phytic acid, another significant ANF in pulses, binds with essential minerals to create insoluble complexes, hindering their absorption by humans and animals (Thompson, 1993). Certain pulses like pigeon peas and dry beans have a higher concentration of phytates, often found in the aleurone or endosperm's outer layer. ...
The plant‐based protein industry is rapidly growing and is projected to grow to over $27 billion by 2030. In addition to monetary benefits, plant‐based protein crops, particularly pulse crops (i.e., legume species with dry edible seed), can supplement the existing crop biodiversity and break the disease and insect pest cycle in drastically changing climatic conditions. Most commercially available plant‐based protein ingredients come from only 2% of the 150 plant species on which our food supply depends. Therefore, it is imperative to diversify the cropping system with pulse crops that provide a more nutritious, climate‐resilient, sustainable food value chain. At present, a large portion of US pulse crop production is exported, yet the shifting demographics, dietary preferences, and a rise in domestic consumption present enormous potential for existing and emerging pulse crops, as well as their breeding. Despite a rise in demand from consumers and industries, farmers are yet to fully reap the benefits of these crops due to a shortage of improved varieties. These new varieties could lead to a diverse, sustainable protein supply that satisfies the growing domestic and global demand for plant‐based foods. This review intends to comprehensively explore the geographical and cultural acceptance of plant‐based proteins, manufacturing techniques, protein products, anti‐nutritional factors, techniques and tools for protein estimation, high‐throughput estimation of seed protein, protein composition requirements in food, breeding strategies, crop improvement, and resources to improve plant‐based protein pulse crops.
... Phytate, the other anti-nutritional factor quantified in the fruits binds essential mineral nutrients in digestive tract and can result in minerals deficiencies (Bello, 2006). Phytate diet of 10-60mg/g consumed over a long period of time has been reported to decrease bioavailability of minerals in monogastric animals (Thomson, 1993). Phytate level of 3.36±0.03 ...
Five mineral composition (macro element) and proximate composition of the mesocarp of the three common varieties of Terminalia catappa were investigated using standard analytical procedure with a view to evaluating their nutritional potential. The proximate composition of the fruit samples revealed the moisture content 4.81±0.01 to 7.48±0.002, Crude protein; 5.21±0.08 to 6.94±0.08, Crude fibre; 17.27±0.01 to 55.77± 0.004, Crude Fat; 3.66±0.001 to 7.66±0.002, ash; 2.05±0.01 to 7.14±0.01 and nitrogen free extract 25.77±0.04 to 54.79±0.02. The mineral content of the three samples indicated that P, Na, Ca, Mg and K are the most abundant of the five minerals examined. The study revealed that both the chemical composition and proximate composition are comparable with other fruits. Also, the three varieties do not vary much from each other. The representative anti nutritional factors-tannis and phytate was reported present at concentrations that may not pose health problems for human consumption. The study recommended that the three varieties are good for human consumption like other fruits.
... The concentration of phytic acid in M. sinensis and M. paradisiaca was within the range of 2.26-reported to range from 0.1 to 17.9 mg/g (Lott et al., 2000). Tannins and phytates have been associated with blood glucose reduction and improved insulin response (Thompson, 1993). Additionally, the concentration of phytic acid, polyphenolic compounds, or tannins in starchy foods is inversely correlated with the in-vitro rate of starch digestion (Yoon et al., 1983). ...
Bananas and plantains are globally significant food crops, cultivated in over 130 countries. The structural, functional, and nutritional compositions of various banana cultivars exhibit considerable diversity and uniqueness. This study aimed to investigate the physical characteristics, nutrient content, phytonutrients, and antioxidant potential of two specific banana cultivars: Peyan (ABB) and Monthan (ABB). The selected bananas were in stage 1 of ripening, characterized by low total soluble solids (1.13-1.2ºBrix). The flour yield was 30.17% for Peyan and 23.25% for Monthan. The Monthan variety exhibited higher protein content compared to Peyan. Total carbohydrate content, starch, dietary fiber, and other non-starch polysaccharides were similar in both cultivars. Monthan showed considerably higher levels of flavonoids, while Peyan exhibited higher polyphenolic and tannin content. In the DPHH assay, the methanolic extracts of Peyan and Monthan recorded IC50 values of 5.006 mg/mL and 6.641 mg/mL, respectively. Unripe banana flours, with their high fiber content (13%), rich phytochemical profile, and antioxidant potential, are highly recommended for the development of functional foods.
... Thus, 100 % of the recommended P and K + 30 kg ha − 1 N as basal + rest N according to GreenSeeker readings can improve the yield, nutrient use efficiency, and energy balance of finger millet in calcareous soils. considerable amount of iron (3.9 mg 100 g − 1 ) in its grain [6]. In dairy and cattle feedings, finger millet straw is one of the most common feedstuffs [7]. ...
Finger millet, an important ‘Nutri-Cereal’ and climate-resilient crop, is cultivated as a marginal crop in calcareous soils. Calcareous soils have low organic carbon content, high pH levels, and poor structure. Such a situation leads to poor productivity of the crop. Site-specific nutrient management (SSNM), which focuses on supplying optimum nutrients when a crop is needed, can ensure optimum production and improve the nutrient and energy use efficiency of crops. Moreover, developing an appropriate SSNM technique for this crop could offer new insights into nutrient management practices, particularly for calcareous soils. A field experiment was conducted during the rainy seasons of 2020 and 2021 in calcareous soil at Dr. Rajendra Prasad Central Agricultural University, Pusa, India. The experiment consisted of 8 treatments, viz. control, nitrogen (N)/phosphorus (P)/potassium (K)-omission, 75 %, 100 %, and 125 % recommended fertilizer dose (RFD), and 100 % recommended P and K + 30 kg ha⁻¹ N as basal + rest N as per GreenSeeker readings. From this study, it was observed that the GreenSeeker-based SSNM resulted in the maximum grain yield (2873 kg ha⁻¹), net output energy (96.3 GJ ha⁻¹), and agronomic efficiency of N (30.6 kg kg⁻¹), P (68.9 kg kg⁻¹), and K (68.9 kg kg⁻¹). The application of 125 % RFD resulted in ∼7 % lower yield than that under GreenSeeker-based nutrient management. Approximately 12 % greater energy use efficiency and 21–36 % greater nutrient use efficiency were recorded under GreenSeeker-based nutrient management than under 125 % RDF. The indigenous supplies of N, P, and K were found to be 14.31, 3.00, and 18.51 kg ha⁻¹, respectively. Thus, 100 % of the recommended P and K + 30 kg ha⁻¹ N as basal + rest N according to GreenSeeker readings can improve the yield, nutrient use efficiency, and energy balance of finger millet in calcareous soils.
... Plant lectins are referred to as phytohemagglutinins. When it comes to food, lectin comes under antinutritional factors (Thompson 1993;Vasconcelos and Oliveira 2004a). Lectins bind to the membrane glycosyl groups of the cells, lining the digestive tract because of their ability to withstand digestion by the gastrointestinal tract. ...
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... However, frequent use of these foods may also result in a higher intake of the antinutrients they contain [34,36]. In addition, low amounts of naturally occurring antinutrients found in cereals, fruits, and vegetables have been linked to positive health impacts [56]. Antinutrients are plant compounds that reduce the body's ability to absorb essential nutrients and micronutrients. ...
Modern society has easy access to knowledge, allowing individuals to choose from a variety of foods and support a healthy lifestyle, whereas plant-based foods are becoming more significant as they are essential to a sustainable, low-meat, and nutritious diet. The quest for a sustainable green and healthy lifestyle necessitates several dietary choices. Nutrients have been linked to improved human health. Antinutrients, on the other hand, are significantly less popular among modern people. They are extremely bioactive, having both negative and positive health impacts on humans, and are widely accessible in plant-based meals. These antinutrients, which can be of both natural and synthetic origin, reduce the body's capacity to absorb vital nutrients. A high concentration of antinutrients in the body can cause vomiting, bloating, migraines, dermatitis, nutritional deficits, and other symptoms. Some well-known antinutrients are phytates, oxalates, and lectins. The main objective of this study is to summarize the availability of different antinutrients in certain foods, to clarify their influence (both beneficial and harmful) on the human body, and to highlight different reductional strategies to disable them. This review includes references to the relevant literature as well as a thorough overview of newly published research on plant-based antinutrients.
... As in the case of this study, saponins were also detected in ethyl acetate extract. Saponins are the natural surface active or foaming agent of plants; however, their use has been limited due to their traditional connotation as "antinutritional factors" [23], and in some cases, their bitter taste has prevented their application. Nonetheless, as research advances, saponins, as naturally occurring sugar-conjugated compounds, have been reported to have a wide range of biological activities. ...
In the Philippines, Arcangelisia flava, also known as albotra, has been used as an alternative treatment for a variety of diseases, including tumors, myoma, diabetes, and reproductive disorders. Its medicinal properties are attributable to the phytochemicals it contains. This study aimed to characterize the phytochemicals responsible for the antioxidant and antimicrobial activities of A. flava stem extracts. Using sequential extraction with solvents of increasing polarity, three crude extracts were obtained: ethyl acetate, methanolic, and water extract. The extraction yield per gram of dried extract were 0.47 ± 0.65, 5.70 ± 0.44, and 5.85 %, respectively. Total phenolic content of ethyl acetate and methanolic extract were 162.30 ± 6.88 and 177.57 ± 23.31 mgGAE/g extract, respectively. Phytochemical analysis detected the presence of alkaloids and saponins in the three extracts. Ethyl acetate extract was also found to contain terpenoids, flavonoids, and cardiac glycosides. The antioxidant assays also showed different trend in the antioxidant capacity of the three crude extracts. In DPPH, water extracts had the highest antioxidant activity of 0.714 ± 0.006 mmol Trolox equivalent per gram of dried extract (TEAC/g) and is significantly different to the values of AEC and AMC. Meanwhile, in the CUPRAC and FRAP assay, methanolic extract had the highest antioxidant activity compared to ethyl acetate and water extract. In addition, the disc and well diffusion method revealed that at concentrations of 10 mg/mL and 50 mg/mL, the methanolic extract exhibited antibacterial activity against Staphylococcus aureus and antifungal activity against Candida tropicalis. Antimicrobial activities may be possible because of the phytochemicals that have been identified in these extracts of A. flava. This study suggests that the methanolic extract of A. flava stems is an excellent candidate for the purification and isolation of compounds responsible for antioxidant and antimicrobial activity.
... Processing techniques significantly (p < 0.05) decreased the amount of phytic acid ( Table 6). The level of phytic acid observed in this study is far lower than the phytic acid content of 10 -60 mg/g, which could pose a health problem to humans 34 . All the processed treatments reduced the phytic acid contents. ...
ARTICLE INFORMATION Aims: The aim of this study was to ascertain how different traditional processing methods affect the nutritive values and sensory acceptability of two cowpea varieties (Bole and Kenketi) growing in Ethiopia. Materials and Methods: A factorial design with two factors was used: cowpea varieties (Bole and Kanketi) and four processing methods (boiling, roasting, dehulling after roasting, and fermentation). Results: Moisture content, crude protein, total ash, crude fiber, crude fat, utilizable carbohydrate, and total energy of the raw cowpeas were 8.45%, 28.80%, 5.04%, 4.71%, 1.91%, 51.12%, 336.89 Kcal/100g and 8.91%, 25.32%, 4.71%, 6.60%, 2.12%, 52.34%, 329.72 Kcal/100g, for Bole and Kanketi varieties, respectively. After processing the values of these parameters were 8.00%, 27.44%, 4.81%, 3.61%, 1.75%, 54.39%, 343.03 Kcal/100g and 8.53%, 24.04%, 4.51%, 5.07%, 1.93%, 55.91%, 337.21 Kcal/100g, for Bole and Kanketi varieties, respectively. Fe, Zn and Ca, contents of raw cowpea variety were 15.65, 6.17 and 43.36 mg/100g, for Bole variety and 13.32, 4.99 and 41.91 mg/100g, respectively, for Kanketi variety. After processing, the contents were 13.46, 5.04 and 34.34 mg/100g for Bole variety whereas for Kanketi variety they were 11.65, 4.08 and 33.40 mg/100g, respectively. The anti-nutritional factors; tannin, and phytic acid were 28.43 and 80.37 mg/100g in the raw Bole variety while for Kanketi variety they were 31.23 and 127.99 mg/100g, respectively. After processing, these parameters were reduced to 16.75 and 50.37 mg/100g, respectively, for Bole whereas for Kanketi variety they were 18.42 and 80.05 mg/100g, respectively. The sensory acceptability scores of cowpea food products showed significant (p<0.05) differences for most of the quality parameters as affected by different processing methods. The products processed by boiling, roasting, dehulling after roasting and fermentation showed acceptability scores that ranged from 5.97 to 6.68 for appearance, 5.83 to 6.58 for color, 5.30 to 6.57 for flavor, 4.57 to 6.43 for taste, 5.12 to 6.55 for mouthfeel and 5.36 to 6.55 for overall acceptability in scale of 7 points. The results indicated that such processing methods are helpful in improving the nutritional quality of cowpea through the reduction of antinutritional factors. Conclusion: Therefore, different processing methods significantly affect the sensory quality of processed cowpea food products and useful for improving the nutritional quality with respect to crude protein, crude fat, crude fibre, total ash, utilizable carbohydrate and mineral bioavailability through reduction of anti-nutritional factors.
... Processing techniques significantly (p < 0.05) decreased the amount of phytic acid ( Table 6). The level of phytic acid observed in this study is far lower than the phytic acid content of 10 -60 mg/g, which could pose a health problem to humans 34 . All the processed treatments reduced the phytic acid contents. ...
ARTICLE INFORMATION Aims: The aim of this study was to ascertain how different traditional processing methods affect the nutritive values and sensory acceptability of two cowpea varieties (Bole and Kenketi) growing in Ethiopia. Materials and Methods: A factorial design with two factors was used: cowpea varieties (Bole and Kanketi) and four processing methods (boiling, roasting, dehulling after roasting, and fermentation). Results: Moisture content, crude protein, total ash, crude fiber, crude fat, utilizable carbohydrate, and total energy of the raw cowpeas were 8.45%, 28.80%, 5.04%, 4.71%, 1.91%, 51.12%, 336.89 Kcal/100g and 8.91%, 25.32%, 4.71%, 6.60%, 2.12%, 52.34%, 329.72 Kcal/100g, for Bole and Kanketi varieties, respectively. After processing the values of these parameters were 8.00%, 27.44%, 4.81%, 3.61%, 1.75%, 54.39%, 343.03 Kcal/100g and 8.53%, 24.04%, 4.51%, 5.07%, 1.93%, 55.91%, 337.21 Kcal/100g, for Bole and Kanketi varieties, respectively. Fe, Zn and Ca, contents of raw cowpea variety were 15.65, 6.17 and 43.36 mg/100g, for Bole variety and 13.32, 4.99 and 41.91 mg/100g, respectively, for Kanketi variety. After processing, the contents were 13.46, 5.04 and 34.34 mg/100g for Bole variety whereas for Kanketi variety they were 11.65, 4.08 and 33.40 mg/100g, respectively. The anti-nutritional factors; tannin, and phytic acid were 28.43 and 80.37 mg/100g in the raw Bole variety while for Kanketi variety they were 31.23 and 127.99 mg/100g, respectively. After processing, these parameters were reduced to 16.75 and 50.37 mg/100g, respectively, for Bole whereas for Kanketi variety they were 18.42 and 80.05 mg/100g, respectively. The sensory acceptability scores of cowpea food products showed significant (p<0.05) differences for most of the quality parameters as affected by different processing methods. The products processed by boiling, roasting, dehulling after roasting and fermentation showed acceptability scores that ranged from 5.97 to 6.68 for appearance, 5.83 to 6.58 for color, 5.30 to 6.57 for flavor, 4.57 to 6.43 for taste, 5.12 to 6.55 for mouthfeel and 5.36 to 6.55 for overall acceptability in scale of 7 points. The results indicated that such processing methods are helpful in improving the nutritional quality of cowpea through the reduction of antinutritional factors. Conclusion: Therefore, different processing methods significantly affect the sensory quality of processed cowpea food products and useful for improving the nutritional quality with respect to crude protein, crude fat, crude fibre, total ash, utilizable carbohydrate and mineral bioavailability through reduction of anti-nutritional factors.
... According to existing literature, millets are recognized for their abundance of tannin, phenolic acids, and phytate (Thompson, 1993) and these studies have indicated that the fibre-rich content and the phenolic presence can lower the vulnerability of colon, oesophageal, and mammary carcinoma in animals (Graf and Eaton, 1990). Recent studies have emphasized the significance of fibre as a highly effective method of preventing breast cancer in women. ...
"MILLET" is a word derived from the Latin word 'Milum' a grain. Millets belong to the family of Panicoids (subfamily: panicoideae), which are C4 plants. Millets are the oldest cultivated crops known to humans. They are a group Of small-seeded grasses that have been grown for food for thousands Of years and domesticated in different parts Of the world. They have played a significant role in the diets of various ancient civilizations (Saleh et al., 2013; FAO, 2018). Millets are known
for their remarkable adaptability to adverse weather conditions and low-input agriculture. They can grow in regions With poor soil quality, limited water availability, and challenging climates (Kumar et al., 2018). This resilience makes them an essential crop in regions Where traditional cereal crops might struggle to thrive. These grains require relatively less irrigation compared to other major cereal crops like rice and wheat, which makes them well-suited for arid and semi-arid regions (Fig. I Their ability to thrive With minimal water input is particularly valuable in the face of water scarcity and changing climate patterns With deteriorating groundwater (Kumar et al., 2018).
... The daily intake of finger millet is good for bone health and could reduce risk of fracture and keeps diseases such as osteoporosis away. Even though it is rich in nutraceutical property, anti-nutritional factor makes bioavailability of minerals lower to monogastric animals (Thompson 1993). Phytic acid even though anti-nutritional factor like polyphenols and tannins, found relatively high amounts but also acts like antioxidant activity which is an important factor in health, aging, and metabolic diseases. ...
Finger millet (Eleusine coracana L. Gaertn) also known as “ragi” belongs to family “Poaceae” (Gramineae) is an important millet after Jowar and Bajra. Among millets, finger millet is a sustainable future crop which offers a source of food, fodder, forage, energy (fuel), and nutritional security to the world. Finger millet can be eaten as cakes, porridges, pudding, and biscuits. It is better for its suitability to dry land, hilly and tribal agriculture of Asian and African countries. It grows under less irrigated conditions due to its C4 nature and low water requirement (350 mm). It will be grown under various agro-climatic zones and agroecological zones in relative to cereal crops. It can be stored safe for nearly 50 years without pest infestation and can be used during famine. Finger millet has a rich nutritional profile like carbohydrates (65–75%), crude fibers (15–20%), proteins (5–8%), and also a better stock of minerals (2.5–3.5%) like calcium (344 mg/100 g), phosphorus (283 mg/100 g), iron (3.9 mg/100 g), and zinc (2.79 mg/100 g). Men and women are suggested to eat finger millet as it is hypoglycemic due to more amylose to amylopectin ratio, hypocholesterolemic due to high dietary fiber, thereby management of obesity, diabetes, and anemia. Genetic variability in finger millet genotypes is a prior requirement in breeding of crop breeding to develop stable genotypes across the various seasons and locations for their yield and its contributing traits and quality characters. Identifying candidate genes for quality characters like calcium, protein, antioxidants, and “gluten free” finger millet using marker assisted selection (MAS) and genomic selection which increases the genetic gain per unit time. Removal of anti-nutritional factors like phytic acid, phenols, and tannins and thereby increases bioavailability of Fe, Zn, Ca, Mg, and Mn. Variability in germplasm of finger millet is to be harnessed for breeding of varieties with high yield and quality.
... Saponin has potential health benefits and harmful effects. It can inhibit the metabolic pathways and absorption of minerals, protein, and starch (Thompson, 1993). ...
Cissus rotundifolia, Cyphostemma digitatum, and Cissus quadrangularis which belong to Vitaceae family are used as local traditional vegetables by local communities in Saudi Arabia and different regions in Asia for nutritional and therapeutic purposes. They were analyzed in this study in order to provide scientific evidence for their usage as nutritional and medicinal herbs. The protein, fat, fibre, cyanogenic glycoside, phytic acid, flavonoid, and tannin contents of the three species differed significantly (P < 0.05). Results from the nutritional analysis revealed the richness of C. rotundifolia leaves in crude protein (14.54%), carbohydrates (52.32%), fats (6.99%), and energy value (330.35 Kcal/100 g). C. rotundifolia and C. digitatum leaves showed comparable amounts of both vitamins C and A. The highest crude fiber was found in C. quadrangularis (23.82%), which also exhibited a good carbohydrate content (57.20%). Calcium was the most abundant mineral in the studied whole leaf extracts, followed by potassium. C. quadrangularis contained the highest concentrations of sodium (236 mg/100 g), iron (29 mg/100 g) and the lowest level of magnesium (96 mg/100 g). The concentrations of heavy metals in all samples were below the permissible level in food. In terms of anti-nutritional factors, all extracts had comparatively low levels of cyanogenic glycoside, phytate, alkaloid, and saponin contents. The leaves of C. quadrangularis contained significantly high levels of phenol, flavonoid, tannin, and proanthocyanidin content. C. rotundifolia leaves had a high level of DPPH radical quenching power (IC50 = 52.27 µg/mL) that was comparable to that of the standard (IC50 = 51.47 µg/mL). Inhibitory activities against alpha-amylase significantly varied among the extracts analyzed. The leaves of C. quadrangularis strongly inhibited alpha-amylase, and their impact was close to the effect of acarbose as a standard anti-diabetic agent. The findings revealed that the studied leafy wild plants can be used as a good source of various nutrients and beneficial biochemicals.
... With 344 mg/100g of calcium, finger millet has the highest calcium content of the cereals. Additionally, it has significant levels of tannins (0.61%), polyphenols (0.61%), and phytates (0.48g/100g) [21] . The grain's main source of carbohydrates is starch. ...
As a crop that can withstand draughts, millet grains produce well in dry climates, have exceptional edible and nutritional qualities, and are simple to prepare and use in food manufacturing. However, their consumption has declined over time in India due to the laborious preparation required. It is necessary to create a platform that unites every stakeholder in the production to consumption value chain and connects underprivileged dry land farmers with the market and the general public in order to reinvigorate the demand for millets in India. Due to the presence of many nutraceutical components that aid in the prevention of numerous lifestyle diseases like cancer, cardiovascular disease, low and high blood pressure, diabetes, etc., they are quite important. Millets can be a viable alternative in addressing the issue of food insecurity and malnutrition due to their sustainability in challenging agro-climatic circumstances, which can be a result of growing population and stagnated wheat and rice output. The goal of the current review is to compile all of the information that is currently available from published research, both online and offline, regarding the nutritional value and health benefits of millet.
... According to values found in the literature, millet grains are known to be high in phytate,tannins, and phenolic acids (Thompson, 1993). These nutrients lower an animal's risk of developing breast and colon cancer. ...
In re cent years, millets have gained prom i nence in the hunt for whole some and sus tain able food sources, es pe cially in In dia. A class of an cient ce real grains known as millets are a valu able ad di tion to di ets all around the world be cause they are nu tri ent-dense pow er houses with a range of health ad van tages. These re sil ient plants flour ish in a range of agro cli ma tic cir cum stances, need ing less in puts and wa ter than other ma jor ce real crops. Be cause of its high fi bre con tent and low glycemic in dex, mil let is ben e fi cial for heart health since it low ers LDL cho les terol and raises good cho les terol. Re cently, millets have gained in ter na tional in ter est due to their po ten tial to im prove en vi ron men tal sustainability and al le vi ate di etary is sues. The In dian gov ern ment made a UN Gen eral As sem bly pro posal to de clare 2023 the International Year of Millets, which received approval from 71 nations.
... This chelation limits the bioavailability of these minerals in the human diet. This situation can lead to significant mineral deficiencies in humans and animals [6]. Kumar et al. [7] compared the anti-nutritional factor contents in different types of pulses (green gram, chickpeas, pigeon pea, black gram, filed pea, faba beans, and cowpea). ...
Different pre-treatments of pulses affect the content of antinutritional factors and protein digestibility. This study addresses the challenge of removing phytic acid, which is one of the major anti-nutritional factors present in faba beans. From this study, fluidized bed drying at 120 °C and 140 °C removed 8–22% of the phytic acid present. Phytic acid is thermally stable, and drying did not lead to a large reduction in concentration. Greater drying temperatures and drying times had little effect on the removal of phytic acid. Soaking the dehulled faba beans in 0.1% citric acid for 12 h at 37 °C removed 51 ± 11% of the phytic acid. After soaking for 12 h, microwaving the faba beans for two minutes removed over 70% of the phytic acid, including soaking in water or soaking in 0.1% citric acid solution. The mechanism for phytic acid reduction after microwaving appears to be linked with changes in the cotyledon cellular structure of the faba bean, as demonstrated using scanning electron microscopy. The protein secondary structure in the faba bean was modified after microwaving. The in vitro protein digestibility of dehulled faba beans used in this study increased by 15.7% compared with the fresh faba beans of 75.5 ± 0.5%. The in vitro digestibility of dehulled faba beans increased to 88.3 ± 0.6% after two minutes of microwaving, so both dehulling and microwaving improved the digestibility of the faba bean proteins.
... However, this relationship was not observed in fiber from other sources. Insoluble fibers have been shown to improve digestive health and reduce carcinogen exposure [14,97,98]. ...
This study investigated evidence about the association between dietary fiber intake and all-cause and cause-specific mortality. This topic one of the trending topics nowadays in the field of nutrition and obesity.
... Lower amounts of antinutrients have been identified in dioecious varieties compared to monoecious ones [56]. The influence of these substances on human health is much debated and there are also clues to their possible beneficial effect on cancer and metabolic pathologies [58][59][60][61]. The highest concentration of antinutrients appears to be in the external tissues of the seed, and for this reason, digestibility is higher in hulled seeds than whole seeds or from hemp seed cake, with higher PDCAAS values than wheat, lentils and beans but still lower compared to beef [31]. ...
Recently, there has been a renewed interest in Cannabis sativa and its uses. The recreational use of inflorescences as a source of THC has led to the legal restriction of C. sativa cultivation to limit the detrimental effects of psychotropic substance abuse on health. However, this has also limited the cultivation of textile/industrial varieties with a low content of THC used for textile and nutritional purposes. While previously the bans had significantly penalized the cultivation of C. sativa, today many countries discriminate between recreational use (marijuana) and industrial and food use (hemp). The stalks of industrial hemp (low in psychotropic substances) have been used extensively for textile purposes while the seeds are nutritionally versatile. From hemp seeds, it is possible to obtain flours applicable in the bakery sector, oils rich in essential fatty acids, proteins with a high biological value and derivatives for fortification, supplementation and nutraceutical purposes. Hemp seed properties seem relevant for vegetarian diets, due to their high nutritional value and underestimated employment in the food sector. Hemp seed and their derivatives are a valuable source of protein, essential fatty acids and minerals that could provide additional benefit to vegetarian nutrition. This document aims to explore the information available in the literature about hemp seeds from a nutritional point of view, highlighting possible beneficial effects for humans with particular attention to vegetarian nutrition as a supplemental option for a well-planned diet.
... Phytate in the diet has been reported to have beneficial effects in the prevention of kidney stone formation (Grases, 2000), protect against diabetes mellitus, atherosclerosis and coronary heart disease as well as against a variety of cancers. (Thompson, 1993;Vucenik Shamsuddin, 2003;Gemede, 2014;Kpomah and Odokwo, 2020). Phytate exerts the beneficial effects in the gastrointestinal tract and other target tissues through its chelating potentials, this property is also been harnessed to treat heavy metal poisoning (Gemede 2014) The presence of cyanogenic glycosides in certain food products, and their subsequent ingestion as HCN at high levels, can have negative health implications, including nausea, vomiting, diarrhoea, dizziness and weakness (Quinn et al., 2022) and even death at a dose of 3-6 mg HCN/kg body weight. ...
The proximate, mineral composition, vitamins and antinutrient content of two varieties of Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) grown in Bayelsa State, Nigeria, was investigated using standard analytical methods with a view of ascertaining nutritional and health promoting values and possibly dispel the myth associated with its cultivation and consumption. Proximate analysis indicated that C. esculenta had significantly greater (p<0.05) contents of moisture, lipid and ash content while the X. sagittifolium had statistically higher (p<0.05) values of carbohydrate, protein and fibre. The macro-mineral contents of both varieties are in the order of > > > , the micro-minerals are in the order > > >. The vitamins concentration trend is > > > > ℎ. The trend for the antinutrients is > ℎ >. The X. sagittifolium had statistically higher (p<0.05) concentration of mineral content, vitamins, caloric value and antinutrients compared to the C. esculenta. The dietary aspersion and myth associated with Cocoyam consumption should be discouraged owing to the fact that the nutritional value of Cocoyam is far over that of other major root and tuber staples of tropical developing countries, particularly with respect to their protein digestibility, mineral composition and vitamins.
... These chemicals are produced in plants to protect them against bacterial diseases and are consumed by insects (Peumans and van Damme, 1995). Despite the adverse effects, they may also exert health benefits on the human body (Thompson, 1993). Phytic acid, tannins and saponins are some important antinutrients present in cereal grains (Samtiya et al, 2020). ...
Traditional rice varieties have been widely cultivated and popularly consumed by Asian people for a very long time. In recent times, consumers concern regarding traditional rice has increased. Traditional or indigenous rice varieties have been found to be rich in a wide range of bioactive compounds, particularly phenolic compounds, flavonoids, tannins, anthocyanins, proanthocyanidins, phytic acid and γ-oryzanol. We have found 32 phenolic acids, including hydroxycinnamic acid derivatives, and 7 different flavonoids in rice varieties. All the mentioned bioactive compounds have unique physiological effects on human health. Besides that, the grains showed their nutraceutical potential for antidiabetic, antiarthritic, antiinflammatory, antibacterial and antitumor activities. In this review, we critically analyzed the bioactive components of traditional rice and its nutraceutical potential to shield against hazardous microbial activities. To ensure that future generations have access to these beneficial substances, traditional rice varieties must be preserved.
... Saponins in foods have traditionally been considered antinutritional factors [71], and in some cases their use has been limited due to bitter taste [72]. Therefore, most of the earlier research on food processing targeted the removal of saponins so that foods were as devoid of saponins as possible [72]. ...
Saponins are a diverse group of naturally occurring plant secondary metabolites present in a wide range of foods ranging from grains, pulses, and green leaves to sea creatures. They consist of a hydrophilic sugar moiety linked to a lipophilic aglycone, resulting in an amphiphilic nature and unique functional properties. Their amphiphilic structures enable saponins to exhibit surface-active properties, resulting in stable foams and complexes with various molecules. In the context of food applications, saponins are utilized as natural emulsifiers, foaming agents, and stabilizers. They contribute to texture and stability in food products and have potential health benefits, including cholesterol-lowering and anticancer effects. Saponins possess additional bioactivities that make them valuable in the pharmaceutical industry as anti-inflammatory, antimicrobial, antiviral, and antiparasitic agents to name a few. Saponins can demonstrate cytotoxic activity against cancer cell lines and can also act as adjuvants, enhancing the immune response to vaccines. Their ability to form stable complexes with drugs further expands their potential in drug delivery systems. However, challenges such as bitterness, cytotoxicity, and instability under certain conditions need to be addressed for effective utilization of saponins in foods and related applications. In this paper, we have reviewed the chemistry, functionality, and application aspects of saponins from various plant sources, and have summarized the regulatory aspects of the food-based application of quillaja saponins. Further research to explore the full potential of saponins in improving food quality and human health has been suggested. It is expected that this article will be a useful resource for researchers in food, feed, pharmaceuticals, and material science.
... The problem with phytic acid in foods is that it can bind some essential mineral nutrients in the digestive tract and can result in mineral deficiencies. However, the level of phytate recorded here is low and might not pose any health hazard when compared to a phytate diet of 10 -60 mg/g if consumed over a long period of time that has been reported to decrease bioavailability of minerals in monogastric animals [23]. Phytic acid also binds to phosphorus and converts it to phytate, while other mineral elements like calcium, zinc, manganese, iron and magnesium are converted to the phytic complexes, which are indigestible substances, thereby decreasing the bioavailability of these elements for absorption. ...
Proximate analysis and phytochemical screening of fluted pumpkin (Telfairia occidentalis) pod was investigated using standard analytical methods. Results of the proximate analysis showed moisture (43.18±0.59%), Ash (6.26±0.59%), crude fibre (15.43±0.01%), lipid (7.43±0.01%), crude protein (10.73±0.20%) and carbohydrate (16.97±0.21%); while phytochemical screening gave tannins (6.41±0.95%), saponins (0.83±0.01%), alkaloids (0.66±0.01%), flavonoids (1.48±0.01%), cardiac glycosides (9.37±0.02%), oxalate (3460.00±0.01mg/100g), phytate (0.65±0.02%) and phenol (0.63±0.00%). It can be concluded that pumpkin pod waste has high moisture, fibre and tannins with low phytate, phenol and oxalate contents.
... Saponins in foods have traditionally been considered as antinutritional factors (Thompson, 1993) and in some cases have limited their use due to their bitter taste (Ridout et al., 1991). Therefore, most of the earlier research on food processing targeted removal of saponins so that as low as quantities of saponins remain in the final products (Ridout et al., 1991). ...
Saponins are a diverse group of naturally occurring plant secondary metabolites present in a wide range of foods ranging from grains, pulses, green leaves to sea creatures. They consist of a hydrophilic sugar moiety linked to a lipophilic aglycone, resulting in an amphiphilic nature and unique functional properties. The amphiphilic structures enable saponins to exhibit surface-active properties, forming stable foams and complexes with various molecules. In the context of food applications, saponins are utilized as natural emulsifiers, foaming agents, and stabilizers. They contribute to texture and stability in food products and have potential health benefits, including cholesterol-lowering and anticancer effects. Saponins possess additional bioactivities that make them valuable in the pharmaceutical industry as anti-inflammatory, antimicrobial, antiviral, and antiparasitic agents to name a few. Saponins can demonstrate cytotoxic activity against cancer cell lines and can also act as adjuvants, enhancing the immune response to vaccines. Their ability to form stable complexes with drugs further expands their potential in drug delivery systems. However, challenges such as bitterness, cytotoxicity, and instability under certain conditions need to be addressed for effective utilization of saponins in foods and related applications. In this paper, we have reviewed chemistry, functionality, and application aspects of saponins from various plant sources and have summarised the regulatory aspects of food application of Quillaja saponins. Further research to explore the full potential of saponins in improving food quality and human health has been suggested. It is expected that this article will be a useful resource for researchers in food, feed, pharmaceutical and material science.
... These chemicals are produced in plants to protect them against bacterial diseases and are consumed by insects (Peumans and van Damme, 1995). Despite the adverse effects, they may also exert health benefits on the human body (Thompson, 1993). Phytic acid, tannins and saponins are some important antinutrients present in cereal grains (Samtiya et al, 2020). ...
Traditional rice varieties have been widely cultivated and popularly consumed by Asian people for a very long time. In recent times, consumers concern regarding traditional rice has increased. Traditional or indigenous rice varieties have been found to be rich in a wide range of bioactive compounds, particularly phenolic compounds, flavonoids, tannins, anthocyanins, proanthocyanidins, phytic acid and γ-oryzanol. We have found 32 phenolic acids, including hydroxycinnamic acid derivatives, and 7 different flavonoids in rice varieties. All the mentioned bioactive compounds have unique physiological effects on human health. Besides that, the grains showed their nutraceutical potential for antidiabetic, antiarthritic, antiinflammatory, antibacterial and antitumor activities. In this review, we critically analyzed the bioactive components of traditional rice and its nutraceutical potential to shield against hazardous microbial activities. To ensure that future generations have access to these beneficial substances, traditional rice varieties must be preserved.
... Tannin content acts as an anti-nutritional factor for human health which hinders protein digestion (Thompson, 1993). Except for cross 15611R × 42182-HP, substantial additive genetic effects for tannin content were consistently observed across all families. ...
Pearl millet is a potential crop to combat micronutrient deficiency through genetic biofortification of micro�nutrients in addition to protein, carbohydrates and oil. There is very limited information available regarding
gene action for micronutrient content and other biochemical properties like carbohydrate, protein, oil and tannin
content in pearl millet. ANOVA revealed significant differences between families and generations for all
biochemical traits except protein content. Generation mean analysis through a six-parameter model exposed a
prevalence of all kinds of genetic effects that govern Fe and Zn concentrations in grain in crosses 15611R ×
42182-HP and 15695R × 15787R, respectively. Furthermore, fixable and heritable genetic variance like additive
and additive × additive were found substantial for Fe content in most of the families. Zinc, tannin content and
grain yield per plant were governed by heritable but non-fixable intra-allelic interactions in most of the crosses.
Likewise, carbohydrate content showed significant additive gene action in crosses except cross 6055B × 15611R.
The cross 6055B × 15611R provided the opportunity for developing a biofortified variety with a low tannin level
as it exhibited negative heterosis for tannin content and positive heterosis for iron, zinc and carbohydrates
content.
... 29 About 70 percent of NCDs-related mortality occurs in 17 of the 19 G20 members. 30 Given these adverse impacts, G20 countries must work together on policies targeting modifi able behavioural risk factors.Mainstreaming of millets is one such policy, owing to their health benefi ts.Magnesium-and potassium-rich milletscan help reduce blood pressure and reduce the risk of strokes and diabetes.They are highly nutritious due to their high fi bre content that promotes slow digestion and gradual release of glucose into the bloodstream, which is benefi cial in managing diabetes31 and also l owers cholesterol.32 The plant lignans, phenolic acids, tannins, and phytate present in millets protect against certain cancers. ...
The United Nations General Assembly has declared 2023 as the International Year of Millets, a move proposed by India. During its G20 presidency, India can emerge as a global learning hub on millet production. This policy brief presents options to mainstream the production and consumption of millets in the G20 countries. It applies principles of agroecology and proposes the creation of farmers’ collectives to meet the supply-side challenges of mainstreaming millets. It further recommends behavioural interventions to overcome the demand-side challenges associated with mainstreaming the millets.
... With 344 mg/100g of calcium, finger millet has the highest calcium content of the cereals. Additionally, it has significant levels of tannins (0.61%), polyphenols (0.61%), and phytates (0.48g/100g) [21] . The grain's main source of carbohydrates is starch. ...
As a crop that can withstand draughts, millet grains produce well in dry climates, have exceptional edible and nutritional qualities, and are simple to prepare and use in food manufacturing. However, their consumption has declined over time in India due to the laborious preparation required. It is necessary to create a platform that unites every stakeholder in the production to consumption value chain and connects underprivileged dry land farmers with the market and the general public in order to reinvigorate the demand for millets in India. Due to the presence of many nutraceutical components that aid in the prevention of numerous lifestyle diseases like cancer, cardiovascular disease, low and high blood pressure, diabetes, etc., they are quite important. Millets can be a viable alternative in addressing the issue of food insecurity and malnutrition due to their sustainability in challenging agro-climatic circumstances, which can be a result of growing population and stagnated wheat and rice output. The goal of the current review is to compile all of the information that is currently available from published research, both online and offline, regarding the nutritional value and health benefits of millet.
Urbanization has significantly changed the food consumption pattern of India declining the consumption of some cereals like millets in comparison to wheat-based processed food, dairy products, and refined oils and sugars. This change in traditional eating patterns has led to several non-communicable diseases among the population, as well as it is a great reason for prevalent malnutrition among people. Millets can provide nutritional security to us as they are highly nutritious; hence there is a strong need to optimize the use of millets, especially in the daily diet. Usually, millets are a good source of fiber, phenolic compounds, lignans, phytosterols, phytocyanins and acts as an antioxidant. Sorghum and millets are gluten-free cereals, thus good for celiac patients. Because of these eminent components that are present in millet, protect us from cardiovascular disease by lowering LDL, reducing constipation, minimizing the risk of colon and breast cancer, and lowering the glycemic index. In comparison to wheat and rice; millets are having a high nutritional profile and also possess good therapeutic benefits.
India ranks the second in the population of the elderly aged 60 years and above. India's geriatric population increased from 20 million in 1951 to 100 million (8.3%) in 2014 and is expected to reach 130 million by 2021 as a result of the surge in life expectancy. Due to greater longevity and consequently increase in their population the age-related illnesses of the elderly like hearing loss, cataracts, back and neck pain, osteoarthritis, porous bones, obesity, diabetes, cardiac arrests, depression and dementia etc. have also escalated. Cereals and nutrients packed with vitamins, minerals and fibre may be a good option to prevent or delay the onset of such lifestyle diseases. Millets are also one such affordable cereal options that have nourishing properties and are a splendid source of essential macro and micro nutrients having the potential to cause innumerable health benefits. This chapter describes the health benefits of millets for the elderly enumerating the micro and macro nutrients present in them. It also outlines how millets can aid in preventing many chronic diseases like diabetes, cancer, celiac disease etc. due to being an excellent power house of nutrients.
Keywords: Millets, Old age, Macronutrient, Micronutrient, Super food, Health benefits
The current interest in hemp is not limited to the medicinal use for humans, it is also gaining attention as a valuable feed ingredient for animals. For instance, the processing of whole hemp seed (HS) for the extraction of the oil can result in various feed materials for animals, including HS hulls, dehulled HS, HS oil, and HS cake/meal. However, currently, HS-derived products are not approved as feed ingredients in Canada, in part, because the safety and efficacy of these derivatives, like other jurisdictions, require certification by regulatory bodies for their use in animal feeds. In this context, this document reviews previous studies testing the application of hemp-derived products in various animal feeds, including poultry, swine, ruminants, as well as in aquaculture production to support their safety and efficacy. Furthermore, the document attempts to review available data on the transfer of delta-9-tetrahydrocannabinol (THC; the psychoactive component) into animal products. Hence, the aim of this work is to support future policy directions and guidelines for the application of various hemp-derived products in animal feeds.
Millets gained a great attention at the global level in 2023 which is celebrated as the “International Year of Millets” to create awareness to eventually promote consumption and production. An attempt is made here to understand the cultivation and production dynamics of millets as influenced by their demand and supply. We also assess challenges and emerging opportunities to make millets more productive, competitive, and relevant to future farming. Millets registered a 60% decline in area and a 200% rise in productivity, but production has remained the same during the last seven decades. The demand of millets decreased as food due to greater incentives (purchasing grain at a pre‐determined price) and policies (distribution of grains to the public at a subsidized rate) in favor of wheat and rice. Millets would play a greater role in future agriculture due to challenges posed by climate change, limited water supply, and reduced agro‐biodiversity. This would need a much greater intensity of investment in millet research and adequate support as extended to wheat and rice. Increased emphasis on their genetic improvement and agronomic management is required to develop cultivars, using new tools and technologies, with high production potential and adequate environmental adaptation to make millets competitive with other crops. Mainstreaming the nutritional traits in millet breeding is also critically important to develop high‐yielding cultivars with improved grain quality traits. Promoting millet consumption would remain the key issue for increasing their demand as food, feed, and industrial raw materials through policies and awareness programs. Strengthening of value chain will help in diversifying agri‐food production system and creating an ecosystem for millet promotion.
Agrochemical pollutants in soil water and air, rapid rate of biodiversity loss, ill health of the ecosystem, desertification and salinity of soil, and increasing rate of infertility of soil are global challenges agriculture face today, and to some extent conventional agriculture is responsible for these outcomes. Hidden hunger is another global challenge, also known as micronutrient deficiency, which can be eradicated by feeding the global population rich micronutrients food. Approximately half of the population on earth is affected by micronutrient malnutrition. There are two sustainable approaches that offer the best chance of solving the above challenges: biofertilizers and biofortification. This chapter will focus on the types, techniques, pros and cons, needs, and impact of biofertilizers and biofortification in modern agriculture and global welfare.
The ever-increasing population and malnutrition in tropical and sub-tropical countries upsurge the demand and security for poor people’s food and nutrition. In erratic climatic conditions, millets can survive as they require less water, short cultivation period and are somewhat tolerant to biotic (bacteria and fungi) and biotic stresses (drought, salinity, nutrient deficiency, etc). Millets possess several nutrient rich components and several health benefits. Despite having superior nutritional, health and agricultural advantages, millets have not received their due attention. Among the millets, foxtail millet is one of the major millets in terms of its second in global production and millets’ yield, quality, and quantity are affected by various diseases. This review provides an overview of the origin and distribution of eight millets, their morphological characteristics with chemical composition, potential health benefits and the fungal, bacterial and viral diseases affecting the growth and yield of millets and their effective management in the framework of ensuring food and nutritional securities in the tropical and sub-tropical countries
Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world, belonging to the family Amaranthus, sub-family Chenopodiaceae. Spinach is a low-caloric food and an enormous source of micronutrients, e.g., calcium, folates, zinc, retinol, iron, ascorbic acid and magnesium. Contrarily, it also contains a variety of anti-nutritional factors, e.g., alkaloids, phytates, saponins, oxalates, tannins and many other natural toxicants which may hinder nutrient-absorption. This study was aimed at investigating the effect of fermentation on improving the nutrient-delivering potential of spinach and mitigating its burden of antinutrients and toxicants at three growth stages: the 1st growth stage as baby leaves, the 2nd growth stage at the coarse stage, and the 3rd growth stage at maturation. The results revealed the significant (p < 0.05) effect of fermentation on increasing the protein and fiber content of spinach powder from 2.53 to 3.53% and 19.33 to 22.03%, respectively, and on reducing total carbohydrate content from 52.92 to 40.52%; the effect was consistent in all three growth stages. A significant decline in alkaloids (6.45 to 2.20 mg/100 g), oxalates (0.07 mg/100 g to 0.02 mg/100 g), phytates (1.97 to 0.43 mg/100 g) and glucosinolates (201 to 10.50 µmol/g) was observed as a result of fermentation using Lactiplantibacillus plantarum. Fermentation had no impact on total phenolic content and the antioxidant potential of spinach, as evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays. This study proposes fermentation as a safer bioprocess for improving the nutrient-delivering potential of spinach, and suggests processed powders made from spinach as a cost-effective complement to existing plant proteins.
Horsegram is an important crop that has significant role in sustainable farming and nutritional security in developing countries. The nutritional values of the legume are comparable to other pulses and provide cheap source of various nutrition. It has good therapeutic properties and has been traditionally used to cure kidney stones, asthma, inflammation, pain, bronchitis, leucoderma, urinary discharges, heart diseases, piles, etc. The nutritional composition, anti-nutritional factor and nutraceutical and medicinal properties of horsegram have been summarized in this chapter.
Phytohemagglutinin (PHA), derived from red kidney bean (Phaseolus vulgaris), can induce malabsorption and diarrhea when fed to rats. In this study, we determined the effect of PHA on ion transport in the rabbit ileum in vitro. Compared with control tissues, PHA (1 mg/ml) added to the mucosal solution increased short-circuit current (1.1 ± 0.2 μEq/cm2 · h, p < 0.001), decreased net Na (−1.0 ± 0.5 μEq/ cm2 · h, p < 0.02) and Cl (−1.2 ± 0.6 μEq/cm2 · h, p < 0.0250) absorption, and decreased tissue conductance (−1.8 ± 0.5 mS/cm2, p < 0.001). Serosal addition of PHA had no effect on the short-circuit current or tissue conductance. Mucosal PHA did not increase mucosal levels of cyclic adenosine monophosphate or cyclic guanosine monophosphate. Removal of serosal calcium did not affect the increase in short-circuit current induced by mucosal PHA. Utilizing fluorescent microscopy, rhodamine-labeled PHA was found to bind to the luminal border of villus cells, but not to crypt cells, in the ileum. In the descending rabbit colon, PHA did not affect either the short-circuit current or conductance, and rhodaminated PHA did not bind to the epithelial surface. Using the increase in short-circuit current as an indicator of absorption, PHA did not affect Na-coupled glucose or amino acid absorption in the ileum. This study suggests that dietary lectins may play a role in regulating intestinal fluid and electrolyte transport.
Much of the current interest in the blood glucose responses to food evolved as a natural consequence of earlier dietary fiber studies. Considerable impetus has also come from the need to find sustained release or lente carbohydrate foods that would fit the requirements for the diabetic diet, where an increase in carbohydrate intake has been recommended [Committee of the American Diabetes Association on Food and Nutrition, 1979; Special Report Committee, 1981 (Canadian Diabetes Association); Nutrition Sub-Committee of the British Diabetic Association’s Medical Advisory Committee, 1982)]. Such studies, therefore, have focused attention on the differences among the foods and on those factors, including fiber, that were responsible for these differences. Investigation of the physiological effect of foods has proceeded in a similar fashion to what was applied to the screening of dietary fibers. Foods have been tested to determine whether there were in fact differences in digestibiity and whether the rate of nutrient release from
the gastrointestinal tract might be a factor in determining the glycemic response (Jenkins et al., 1982, 1984c; 0’Dea et al., 1981). In turn, the glycemic responses to a range of foods have been studied in both normal and diabetic individuals and the foods analyzed for fiber, macronutrients, and selected antinutrients to assess whether these could account for the observed differences.
A hemagglutinin isolated from field pea was glycoprotein in nature and contained glucose as the only carbohydrate moiety. The hemagglutinin was low in sulphur containing amino acids and rich in aspartic acid, threonine and valine. Intraperitoneal injection of the hemagglutinin (fraction FP III) at the level of 50 and 100 mg protein/kg body weight proved fatal to mice. The hemagglutinin was also observed to reduce the absorption of amino acid from the intestine.
The inhibitory effects of 18 synthetic phenolic compounds added to the diet on benzo(a)pyrene-induced neoplasia of the forestomach of female ICR/Ha mice have been determined. Seven of the compounds showed suppression of neoplasia. The most potent inhibitors were p-methoxyphenol, 2-tert-butyl-4-hydroxyanisole [the minor isomer of 2(3)-tert-butyl-4-hydrox and 3 A second group of compounds with a weaker inhibitory activity consisted of 3,5-di-terf-butylphenol, 3-tert-butyl-4-hydroxyanisole [the major isomer of 2(3)-tert-butyl-4-hydroxyanisole] 2-tert-butylhydroqui and 2-tert-butylphenol. In additional experiments, three naturally occurring phenolic derivatives of cinnamic acid, i.e. o-hydroxycinnamic acid, 3,4-dihydroxycinnamic acid (caffeic acid), and 4-hydroxy-3-methoxycinnamic acid (ferulic acid), were investigated. All three suppressed benzo(a)pyrene-in-duced neoplasia of the forestomach. Humans ingest a variety of phenols. Data as to the inhibitory capacities of members of this group of compounds are of importance for evaluating the role that they play in determining the reaction to exposure to chemical carcinogens. © 1980, American Association for Cancer Research. All rights reserved.
Glycosides which produce a foaming aqueous solution are generally named saponins. They also have hemolytic properties and a poisonous effect against fishes and shells. Formation of precipitates with cholesterol in alcohol is also referred to as a characteristic nature of saponins. The crude drugs which contain saponins are generally used for their detergent properties, and some of them which give less irritating effects on oral administration are employed as expectorant and antitussive agents. A great number of species of saponins are distributed in higher plants, while some marine animals, such as seaslug and starfish, also produce saponins. Thus there are many crude drugs which consist of seeds, leaves, stembark, roots and rhizomes of higher plants containing conisderable amount of saponins, whose biological and pharmacological activities, however, have not fully been clarified so far, though the saponins might possibly be playing an important role in such drugs.
Phytic acid is present in many plant systems, constituting about 1 to 5% by weight of many cereals and legumes. Concern about its presence in food arises from evidence that it decreases the bioavailability of many essential minerals by interacting with multivalent cations and/or proteins to form complexes that may be insoluble or otherwise unavailable under physiologic conditions. The precise structure of phytic acid and its salts is still a matter of controversy and lack of a good method of analysis is also a problem. It forms fairly stable chelates with almost all multivalent cations which are insoluble about pH 6 to 7, although pH, type, and concentration of cation have a tremendous influence on their solubility characteristics. In addition, at low pH and low cation concentration, phytate-protein complexes are formed due to direct electrostatic interaction, while at pH > 6 to 7, a ternary phytic acid-mineral-protein complex is formed which dissociates at high Na+ concentrations. These complexes appear to be responsible for the decreased bioavailability of the complexed minerals and are also more resistant to proteolytic digestion at low pH. Development of methods for producing low-phytate food products must take into account the nature and extent of the interactions between phytic acid and other food components. Simple mechanical treatment, such as milling, is useful for those seeds in which phytic acid tends to be localized in specific regions. Enzyme treatment, either directly with phytase or indirectly through the action of microorganisms, such as yeast during breadmaking, is quite effective, provided pH and other environmental conditions are favorable. It is also possible to produce low-phytate products by taking advantage of some specific interactions. For example, adjustment of pH and/or ionic strength so as to dissociate phytate-protein complexes and then using centrifugation or ultrafiltration (UF) has been shown to be useful. Phytic acid can also influence certain functional properties such as pH-solubility profiles of the proteins and the cookability of the seeds.
There is a great variation in cancer incidence with diet, as has been recently reviewed (1,2). Epidemiological data suggest that environmental, specifically nutritional, factors play a major role in the etiology of cancer at many different sites (1–3). There are now several epidemiologic studies which suggest that components of vegetables might play a beneficial role in lowering the incidence of cancer (some examples of such studies are given in references 1-4). Although many compounds with anticarcinogenic potential are present in vegetables, it is possible that anticarcinogenic protease inhibitors contribute to the low cancer rates observed in certain human populations with high levels of vegetables in the diet. For example, the low cancer incidence rates in the Japanese and Seventh-Day adventists could be due to high levels of dietary protease inhibitors; it has been estimated that individuals in these populations ingest, on the average, more than 330 mg of protease inhibitors per day (3). There are, however, many other hypotheses which have been presented to explain the low cancer rates in these human populations. So many different variables are present in the diet that the effect of any specific anticarcinogenic agent cannot be distinguished in such epidemiologic studies; however, it is possible to distinguish the effects of specific anticarcinogenic agents in laboratory experiments. In this report, our own laboratory studies on anticarcinogenic protease inhibitors will be summarized and discussed. Although laboratory studies can give much information about the effects of potential chemopreventive agents, ultimately epidemiologic intervention studies must be performed to determine whether candidate chemopreventive agents are truly capable of preventing cancer in human populations. The current evidence that dietary protease inhibitors do have a role in lowering the cancer incidence in human populations has recently been reviewed (6 and 7).
During research on experimental rickets in young dogs in the early 1920s Mellanby observed that diets poor in vitamin D and rich in cereals were highly effective in affecting mineralization of bones and teeth. In a series of classical studies it was shown that the rachitogenic effects of cereals depended on cereal type, degree of extraction, ripeness, and extent of germination (reviewed by Gontzea and Sutzescu, 1968). Bruce and Callow (1934) finally demonstrated that the agent responsible was phytic acid (myoinositol 1,2,3,4,5,6-hexakis di-hydrogen phosphate), a phosphorus storage compound ubiquitously distributed in the plant kingdom and found in all cereals, many legumes and nuts, and a few fruits, tubers, and roots. The rickets-producing effects of phytate are to this day not fully understood but appear to be due in part to the poor availability of phytate phosphorus and partly to the ability of phytate to bind Ca to form an insoluble complex from which Ca is unavailable for absorption in subjects whose vitamin D status is marginal.
This workshop was organized to discuss the current state of research on anticarcinogenic protease inhibitors with regard to their potential use as human cancer chemopreventive agents. Previous studies have indicated that protease inhibitors can be powerful anticarcinogenic agents for animals and cells in culture and that human populations known to have high concentrations of protease inhibitors in the diet have low overall cancer mortality rates. In the workshop discussions, emphasis was placed on certain dietary protease inhibitors, such as the soybean-derived Bowman-Birk inhibitor and chymotrypsin inhibitor 1 from potatoes and some of the highly purified protease inhibitors of microbial origin provided by the Japan Society for the Promotion of Science, which have already been shown to contain anticarcinogenic activity in laboratory studies. Potential adverse side effects of dietary protease inhibitors were also considered, specifically, their possible effects on the pancreas and in causing decreased growth rates in young organisms. It was pointed out that the pancreata of a few species, notably rats and chicks, are extraordinarily sensitive to dietary protease inhibitors. Rats fed diets containing high concentrations of soybean-derived protease inhibitors (raw soy flour) had enlarged pancreata; increased pancreatic growth is thought to accelerate cancer development in the pancreas. The effect of rat soy flour on the growth of the rat pancreas has not been shown to occur in most other species tested (examples include hamsters, mice, dogs, pigs, and monkeys) and is not expected to occur in humans. There is no evidence that dietary protease inhibitors have adverse effects on the human pancreas. In fact, it has been observed that human populations with high levels of dietary protease inhibitors have decreased rates of pancreatic cancer. Dietary concentrations of protease inhibitors which have been shown to be anticarcinogenic have not produced decreased growth rates in animals or any type of pancreatic pathology. In general, there was a high level of enthusiasm at the workshop for the further development of protease inhibitors as chemopreventive agents. Recommendations for future research include: (a) research and development of sources of protease inhibitors; (b) analysis of human foods for protease inhibitor content; (c) evaluation of cancer incidence data in relation to protease inhibitor content and characteristics in the diet of human populations; (d) animal studies on the efficacy of protease inhibitors in cancer prevention; and (e) studies on the mechanism of action of anticarcinogenic protease inhibitors.
Weanling Wistar male rats were red casein (control) and a phytate-free Tower rapeseed protein preparation (PF-RPP) at a level of 10% protein in the diet. The biological value (BV) of the phytate-free protein was equivalent to that of casein although true digestibility (TD) and net protein utilization (NPU) were slightly lower. A 3-week growth study was conducted using blends of Tower rapeseed protein concentrate (RPC) and PF-RPP at a level of 15% protein, in which phytic acid varied from 0.01 to 1.24% of the diet, in the presence of 12 ppm mineral zinc supplementation. Performance of rats appeared to be inversely related to the level of phytic acid in the diets with significant differences observed for weight gain (p < 0.01), diet consumption (p < 0.05), and efficiency of protein utilization (p < 0.05). Dietary phytate also had a marked effect (p < 0.01) on serum zinc levels although the most pronounced effect was on femur zinc (p < 0.01) which decreased almost three-fold as phytic acid increased from 0.01 to 1.24% of the diet. This study emphasizes the importance of relating zinc requirement to phytic acid content of the diet.
The effect of factors, other than glucosinolates, on the nutritive value of rapeseed protein was assessed by comparing the protein quality of nine rapeseed meals (RSM), four rapeseed flours (RSF) and three protein isolates (RSI). Protein quality was assessed by rat bioassays for true digestibility (TD), biological value (BV) and net protein utilization (NPU). TD of the protein in the RSM was significantly lower (P < 0.05) than that in a soybean flour containing 7.7% nitrogen (mean of 86.3 vs. 90.8, resp.) whereas TD of the protein in the RSF and RSI (mean of 94.4) was significantly higher (P < 0.05) than that in the soybean flour. BV, however, was appreciably higher for all of the rapeseed preparations than for the soybean flour (mean of 86.1 vs. 64.8, resp.). NPU for all except two of the rapeseed preparations also was higher than for the soybean flour. Unlike TD, there were no consistent differences in BV and NPU values between the RSM and the RSF and RSI. Neither the phytate nor the phenolic constituents of rapeseed had any apparent effect on the utilization of the protein in rapeseed. The low TD for RSM compared to RSF and RSI was associated with the hull fraction.
Growth experiments were conducted in rats and chicks to establish the effect of α-amylase inhibitors supplementing starch-containing diets. The inhibitors were purified from wheat flour and were free of trypsin inhibitor activity. The amount of inhibitors used in the experiments represented about 40% and 200% of the amount present in white wheat flour. The inhibitors did not reduce growth rate in any of the experiments, but a positive growth response was observed for the highest amount of inhibitor used. This was probably due to an increase in available methionine caused by the inhibitor protein replacement in the diet. The pancreas weight of the animals fed on α-amylase inhibitors, showed an increase in percent of the body weight. Histological investigation did, however, show that the pancreas-tissues were quite normal, and that the enlargement was caused by hyperplacia rather than by hypertrophy. These results showed that α-amylase inhibitors from wheat, fed in amounts higher than in any normal human diet, did not affect hydrolysis of dietary starch.
The effects of dietary phytate upon total cholesterol, triglycerides and divalent cation levels in serum of 3-mo-old female Fischer rats were investigated. Elevation of total cholesterol and triglycerides in serum resulting from the administration of 0.6% cholesterol-supplemented diet was accompanied by a 28% decrease in serum copper and a 27% increase in serum zinc/copper ratio. Addition of monopotassium phytate to the cholesterol-enriched diet for 6 w significantly lowered both serum total cholesterol by 32% and triglycerides by 64%, accompanied by decreases in serum zinc of 32% and zinc/copper ratio of 27%. Addition of phytate to the unsupplemented diet reduced total cholesterol by 19% and triglycerides by 65% without significantly affecting the zinc/copper ratio. Addition of phytate to either the cholesterol-supplemented or unsupplemented diet reduced serum levels of calcium and magnesium by about 10%, but did not affect calcium/magnesium ratios.
Haemagglutinins (Iectins) have long been known as toxins naturally present in many legumes, but since they are readily destroyed by cooking they have not previously presented a problem. Recently there have been 25 outbreaks of food poisoning reported in Great Britain, totalling about 100 persons, arising from raw or undercooked red kidney beans (Phaseolus vulgaris). A public television programme resulted in 330 letters, totalling 880 cases, apparently from the same cause, indicating the greater spread of this problem than was realised.
The legumes containing large amounts of lectins appear, so far , to be restricted to varieties of Phaseolus vulgaris; other legumes contain unimportant amounts and have not give rise to any complaints.
The signs of the poisoning are nausea, vomiting and diarrhoea about two hours after consumption of the beans. The toxin is completely destroyed by about 10 min boiling, although there appears to be some variation in the stability of the toxin of different samples of beans. Heating at 80 °C increases the amount of lectin (as determined by in vitro haemagglutination) about fiv e-fold , so that incompletely cooked beans may be more toxic than when eaten raw.