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Development of quick cooking multi-grain dalia utilizing sprouted grains
Abstract
Multi-grain dalia (MGD) formulations were prepared utilizing sprouted wheat and mixer of other three grains (barley, sorghum and pearl millet) in the ratio of 100:0 (MGD-A), 75:25 (MGD-B), 50:50 (MGD-C), 25:75 (MGD-D) and 0:100 (MGD-E), respectively. The mixer of barley, sorghum and pearl millet was prepared using 50, 25, 25 parts of these grains, respectively. The recovery of grits/ dalia (particle size 1.41 to 2 mm) from sprouted wheat and barley was 74.56 and 69.77 %, respectively while sorghum and pearl millet yield 47.94 and 49.39 % (particle size 0.954 to 1.41 mm), respectively. Sprouting brought a reduction of cooking time by about 50 % as compared to un-sprouted studied grains. Cooking time for different MGD formulations ranged from 3.91 to 4.42 min, which was slightly increased with increasing proportion of mixer of barley, sorghum and pearl millet (p > 0.05). Rehydration ratio of MGD samples varied from 3.12 to 3.45 with minimum in MGD-E sample. Though protein content was decreased with increasing proportion of mixer of three grains in MGD samples but in vitro protein digestibility (58.68 to 62.75 %) was similar (p > 0.05). The mean overall sensory acceptability scores for MGD samples ranged from 7.50 to 8.49 with ≥8.0 in samples having up to 75 % grits of mixer of three grains. In view of very good overall sensory acceptability, rich in crude fibre, calcium and iron content and low cooking time, 25:75 parts of sprouted wheat and mixer of studied three grains, respectively may be considered for preparation of acceptable quality quick cooking multi-grain dalia.
... Wholegrains are considered as significant components of a healthy diet since they are valuable sources of phytochemicals such as phenolic compounds, antioxidants, phytic acid and sterols, water-soluble fibre (such as b-glucan and arabinoxylan), minerals, and vitamins (Mridula et al. 2015). There is increasing evidence that the consumption of wholegrain can be related to reductions in markers of overweight, obesity and type 2 diabetes (Della Pepa et al. 2018;Wang et al. 2020). ...
... Commonly, breads made with blends of flours are commercially designed "multigrain" as they contain more than one type of grains such as wheat, maize, millet, sorghum, oat, barley, maize, and rice (Sagar and Pareek 2021). Some of the multigrain flours may include wholegrain ingredients but the term multi-grain does not necessarily ensure that the food certainly contained wholegrain ingredients (Mridula et al. 2015). Consumers might be confused between "multigrain" and "wholegrain," which are not interchangeable terms. ...
Despite the importance of breads through the history, the wide range of options might lead to a choice dilemma from health-conscious consumers when purchasing bread. In this study, commercial white, wholegrain and multigrain regular breads, sold in Europe, were collected, and classified into gluten-free and gluten-containing categories. For gluten-free-breads, no significant differences were found in energy, saturated fatty acids, sugar, fibre and salt between white and wholegrain breads regardless of the mention "multigrain." For gluten-containing, carbohydrates and fibres differed between white and wholegrain breads, while when considering multigrain presence all the nutritional composition varied significantly. Nevertheless, the mentions whole-grain and multigrain on gluten-free and gluten-containing breads do not guarantee a better nutritional quality compared to white bread. Gluten-free breads showed increased fibre, and decreased carbohydrates, sugar and energy which are comparable to gluten-containing whole-grain breads. This underlines the improvement of gluten-free breads and suggests further investigations to increase protein content.
... Multi-grain approach is a most common and convenient way of formulating the desired quality of formulations because of the supplementary effect of different nutrients from the combination of different grains making the end product more nutritious at the same time rich in other healthy constituents. Multi-grain foods often have three to five different grains but can have up to twelve different grains [9]. The addition of cereal, millets, pulses, and oilseed makes the dalia wholesome and rich in protein-calorie as well as other nutrients required for the child below five years of age. ...
... Therefore, the premix formulated with Wheat grits, Pearl millet grits, Green gram dal and Groundnut grits in the proportion of 40:20:30:10 (T2) was selected for further study. In a study quick cooking multigrain dalia was developed using wheat, barley, sorghum and pearl millet in different proportion and the mean sensory scores for all the sensory attributes of all MGD samples were more than 7 and all the samples were well accepted by the panellist for all the sensory characteristics [9]. Several researchers also formulated supplementary foods with multiple with Chem Sci Rev Lett 2020, 9 (34), 496-501 Article cs20510177 499 roasted flours of wheat, soybean and chickpea flour [12], with wheat, barley, green gram and jaggery [13] using household technologies like roasting, malting and blending. ...
... Further, pearl millet flour has a lot of potential for developing popular products in other parts of the world, like ready-to-eat snacks (Balasubramanian et al., 2012), weaning products (Balasubramanian et al., 2014), and non-dairy fermented beverages (Balasubramanian et al., 2014), (Mridula et al, 2015). Furthermore, it can be used as a wheat flour substitute in a variety of food dishes such as biscuits, pastas, whole grain breads, and kibbeh (Adebiyi et al., 2018;Awolu, 2017;Brasil et al., 2015;Jalgaonkar and Jha, 2016;Maktouf et al., 2016). ...
Pearl millet is a group of grains that are well-known for their culinary applications as well as their health-promoting properties. It is one of human's oldest foods, and is possibly the first cereal grain used for domestic uses. In the world's poorest countries and among the poorest people, millet grain is the most fundamental food source. So, the objective of this article is to revise the production constraints and health benefits of pearl millet. Millets are less expensive than other grains and are a mainstay for the lower sections of society. Fortification of millets is a cost-effective way to address a deficiency and a viable technique for increasing the consumption of fortified millet products. Although millets are important and high in micronutrients, there are several factors affecting pearl millet production; drought stress and low soil fertility, disease and insect pests and parasitic weeds striga are among the issues. The majority of nutrients are unavailable due to the presence of anti-nutrients, which restrict the nutritional value of millets, resulting in a deficiency in the diet of the majority of Indians. As a result, nutritional availability and product development can be improved by fortifying millets. There is a need to diversify the usage of these millets in the current era of food scarcity by producing various millet recipes. Millet is a tasty cooked cereal that may be served as a side dish or popped like corn as a snack or morning cereal. The whole millet can be stored safely for up to two years if properly stored. Millet is a nutrient-dense, healthful, and versatile grain that should be included in everyone's diet.
... Drying kinetics data are important to find out optimum drying conditions for a specific product and also for designing a suitable dryer. Besides, several research articles have studied the physical, chemical, nutritional, cooking and sensory qualities of sprouted wheat at different time periods (Mridula et al., 2015(Mridula et al., , 2013. The stated properties significantly improved in sprouted wheat as compared to control unsprouted wheat. ...
The thin-layer drying behavior of sprouted wheat (cv. PBW 550) was experimented at different drying periods, such as 24 h, 36 h and 48 h. The samples were dried in a tray dryer at 50–80οC at an interval of 10°C. The moisture ratio was fitted to the six thin-layer drying models, and the performance of the models was assessed by statistical parameters. The Wang and Singh model has accurately predicted the drying behavior of sprouted wheat for all sprouting periods and drying temperatures. In addition, the effective moisture diffusivity of grain sprouts at three drying periods (24 h, 36 h and 48 h) of sprouted wheat was increased from 1.79 × 10-9 to 2.58 × 10-9 m2 s-1, 1.921 × 10-9 to 2.781 × 10-9 m2 s-1 and 1.858 × 10-9 to 2.561 × 10-9 m2 s-1 with increase in drying temperature from 50oC to 80oC. Moreover, at the above-stated drying periods, the activation energy for sprouted wheat was 11.357 kJ mol-1, 11.428 kJ mol-1 and 9.427 kJ mol-1, respectively. Therefore, thin-layer drying of sprouted wheat was successfully simulated between 50°C and 80°C for various drying periods. This study provided imperative information to understand the drying behavior and relationship between various drying parameters of sprouted grains that could produce nutritive functional flour.
... Furthermore, pearl millet flour has great potential for developing popular products in other parts of the globe such as ready-to-eat snacks (Balasubramanian, Singh, Patil, & Onkar, 2012), weaning products ( Balasubramanian et al., 2014) and non-dairy fermented beverages (Mridula, Sharma, & Gupta, 2015). Moreover, it can be used as an al- ternative wheat flour substitute in different food preparations, like biscuits, pastas, whole meal breads and kibbeh (Adebiyi, Obadina, Adebo, & Kayitesi, 2018;Awolu, 2017;Brasil, Capitani, Takeuchi, & Ferreira, 2015;Maktouf et al., 2016). ...
Climate change can cause an increase in arid soils, warmer weather, and reduce water availability, which in turn can directly affect food security. This increases food prices and reduces the availability of food. Therefore, knowledge concerning the nutritional and technological potential of non-traditional crops and their resistance to heat and drought is very interesting. Pearl millet is known to produce small nutritious cereal grains, which can endure both heat and dry conditions, and is one of the basic cereals of several African and Asian countries. Although this species has been cultivated in Brazil for at least 50 years it is only used as a cover crop and animal feed, but not for human consumption. Nonetheless, pearl millet grains have a high potential as food for humans because they are gluten-free, higher in dietary fiber content than rice, similar in lipid content to maize and higher content of essential amino acids (leucine, isoleucine and lysine) than other traditional cereals, such as wheat and rye. In addition, the crop is low cost and less susceptible to contamination by aflatoxins compared to corn, for example. Most grains, including pearl millet, can be milled, decorticated, germinated, fermented, cooked and extruded to obtain products such as flours, biscuits, snacks, pasta and non-dairy probiotic beverages. Pearl millet also has functional properties; it has a low glycemic index and therefore it can be used as an alternative food for weight control and to reduce the risk of chronic diseases, such as diabetes. Thus, this review intends to show the potential of pearl millet as an alternative food security crop, particularly in countries, like Brazil, where it is not commonly consumed. Also this review presents different processes and products that have been already reported in the literature in order to introduce the great potential of this important small grain to producers and consumers.
Due to the global rise in food insecurity, micronutrient deficiency, and diet-related health issues, the United Nations (UN) has called for action to eradicate hunger and malnutrition. Grains are the staple food worldwide; hence, improving their nutritional quality can certainly be an appropriate approach to mitigate malnutrition. This review article aims to collect recent information on developing nutrient-dense grains using a sustainable and natural process known as “sprouting or germination” and to discuss novel applications of sprouted grains to tackle malnutrition (specifically undernutrition). This article discusses applicable interventions and strategies to encourage biochemical changes in sprouting grains further to boost their nutritional value and health benefits. It also explains opportunities to use spouted grains at home and in industrial food applications, especially focusing on domestic grains in regions with prevalent malnutrition. The common challenges for producing sprouted grains, their future trends, and research opportunities have been covered. This review article will benefit scientists and researchers in food, nutrition, and agriculture, as well as agrifood businesses and policymakers who aim to develop nutrient-enriched foods to enhance public health.
Buckwheat is a gluten-free pseudocereal crop consumed as functional food in some regions. Traditionally, buckwheat grain is used to make buckwheat groats and flour. Bioactivation improves the nutritional value of buckwheat grain by activating hydrolytic enzymes that make nutrients available for the plant’s growth and for the human body. The article contains research on the content of nutrients in bioactivated buckwheat grain of the Kupava variety grown in Belarus. The study examined hulled buckwheat kernels (not steamed) of the botanical variety Kupava, cream-coloured with a greenish hue, with the humidity 12.0%, and with the proportion of sound kernels 99.4%. At the first stage of germination, bioactivated buckwheat grain was obtained in 48 hours. It had the following characteristics: humidity (39.2±1.0)%, sprout size (2.0±0.5) mm. According to the organoleptic parameters, the grain had a pleasant sweetish taste and a subtle nutty aftertaste. The components of bioactivated buckwheat grain that provide a person with the largest amounts of macronutrients are starch (31.84±0.6)%, sugars (5.1±0.3)%, and protein (5.67±0.02)%. Bioactivated buckwheat grain contains all essential amino acids (30.5% of the total quantity of amino acids). The limiting amino acid is threonine (amino acid score 31.7%). Of nonessential amino acids, there is a high content of glutamic acid (1.0972 g per 100 g). The difference ratio of the amino acid score is 54.75%, the potential biological value of the protein is 45.25%. 100 g of sprouted buckwheat grain contains 48.5% of the daily requirement of manganese, 24.0% of copper, 18.9% and 34.0% of iron (for women and for men respectively), about 23.0% of the daily requirement of vitamin B1, and 12.7% of the daily requirement of vitamin E. Besides, bioactivated buckwheat grain contains fibre (6.5% of the daily requirement on average). Bioactivated buckwheat grain can be consumed as a meal in its own right, as a side dish, as an additive to salads and fermented dairy products, or as a dessert when mixed with fruit purée, honey, or dried fruit.
Проращивание зерна считается одним из способов улучшающим пищевую ценность и функциональные свойства зерна. Данный процесс вызывает активацию гидролитических ферментов, которые делают питательные вещества доступными для роста растения, а также для организма человека. В статье приведены исследования по содержанию пищевых веществ в пророщенном зерне мягкой пшеницы, выращенной в Беларуси. На этой основе представлен нутриентный профиль пророщенного зерна мягкой пшеницы, в котором дано содержание 42 пищевых веществ. В качестве объекта исследования использовано пророщенное зерно мягкой пшеницы влажностью (44,4±1,0)% и с размером ростков (2,0±0,5) мм. Наиболее значимыми с точки зрения обеспечения человека макронутриентами, поступающими с пророщенным зерном пшеницы, являются углеводы (37,77±0,6)% и белки (6,67±0,02)%. В пророщенном зерне пшеницы содержатся все незаменимые аминокислоты. Среди заменимых аминокислот высокое содержание глютаминовой кислоты (2456,4 мг/100 г) и пролина (958,4 мг/100 г). Сахара в пророщенном зерне пшеницы представлены D-глюкозой, D-фруктозой, сахарозой, мальтозой и лактозой. В 100 г пророщенного зерна пшеницы содержится 105 % от суточной потребности в марганце, 18,1 % в меди, 17,1 % в магнии и около 40 % от суточного потребления витамина В1 (тиамина). Кроме этого, пророщенное зерно мягкой пшеницы содержит клетчатку, в среднем 18,5% от суточной потребности в 100 г.
Производственные мощности действующих сахарных заводов в РФ не позволяют обеспечить переработку всего объёма свекловичного сырья в оптимальные сроки, что ведёт к увеличению продолжительности хранения корнеплодов и, как следствие, росту потерь его массы и ухудшению качества. Одним из перспективных направлений повышения степени сохранности заготавливаемого сырья является применение химических препаратов с различным характером воздействия, используемых для объемной обработки корнеплодов в период формирования кагатов. За весь период развития сахарной промышленности предлагался большой арсенал препаратов, направленных на улучшение лежкоспособности корнеплодов. Однако по различным причинам, в том числе из-за дефицита, высокой цены, малой эффективности или отсутствия стабильно получаемых результатов, они не нашли широкого практического применения. Целью исследований являлась разработка превентивных мер по снижению вредоносности кагатной гнили и повышению сохранности свекловичного сырья. В течение производственных сезонов 2016-2017 гг. изучали изменение показателей технологического качества корнеплодов сахарной свеклы в зависимости от способов обработки с применением новых препаратов ингибирующего и фунгицидного действия «Anabios» и «Somnus», производимых ООО «НПП «ЗИПО». Выявлено, что их использование способствует снижению интенсивности дыхания и микробиологических процессов в хранящихся корнеплодах, и как следствие, сокращению потерь массы и повышению сохранности качества сахарной свеклы в сравнении с контрольным вариантом без обработки. Установлено, что наиболее эффективным способом обработки свекловичного сырья баковой смесью препаратов «Anabios» и «Somnus» является газация «холодным туманом» при расходе концентрата 100 л на 10 000 т свеклы и времени обработки 15 мин. Это позволило получить наилучшие качественные показатели сахарной свёклы, обеспечивающие наименьшие потери сахара в мелассе (2,63%) и наибольший выход сахара (13,60%) при лучшей его извлекаемости (78,93%). Разработанный способ химической обработки свеклосырья может быть использован с целью повышения лежкоспособности корнеплодов в открытых кагатах. Данный способ обработки корнеплодов возможно реализовать с помощью генератора «холодного тумана» или многофункционального дезинфекционного комплекса (МДК). Наличие системы активной вентиляции свекловичного сырья повышает эффективность обработки за счет ускорения распространения препаратов внутри кагата. Следует отметить, что применение способа в виде «холодного тумана» возможно как в заводских кагатах, так и в полевых кагатах, в основании которых проложен воздуховод с отверстиями для подачи препаратов.
Dalia is the grit milled by wheat and other grains to provide balanced diet to consumers or patient to supply good
nutrition with low cost. The present study were carried out in the Department of Food Technology, College of Agriculture,
J.N.K.V.V., Jabalpur with the objective of quality assessment of multigrain Dalia formulated from cereals and legume
mix blended multigrain Dalia could be consider the best from both nutritional and sensory point of view. The multigrain
Dalia at the ratio of 60:30:10 (T ) with wheat+ green gram+ oat was good in terms of protein and minerals.
Supplementation of oat grits increased the amount of calcium, phosphorus, iron, fibers and calorific value in multigrain
Dalia. It was concluded that low cost high protein energy multigrain Dalia could be developed.
Keywords : Quality assessment, Multigrain Dalia, Organoleptic and Storage study.
Daliaisthegritmilledbywheatandothergrainstoprovidebalanceddiettoconsumersorpatienttosupplygoodnutritionwithlowcost.ThepresentstudywerecarriedoutintheDepartmentofFoodTechnology,CollegeofAgriculture,J.N.K.V.V.,JabalpurwiththeobjectiveofqualityassessmentofmultigrainDaliaformulatedfromcerealsandlegumemixblendedmultigrainDaliacouldbeconsiderthebestfrombothnutritionalandsensorypointofview.ThemultigrainDaliaattheratioof60:30:10(T5 )withwheat+greengram+oatwasgoodintermsofproteinandminerals.Supplementationofoatgritsincreasedtheamountofcalcium,phosphorus,iron,fibersandcalorificvalueinmultigrainDalia.ItwasconcludedthatlowcosthighproteinenergymultigrainDaliacouldbedeveloped.
Dalia is the grit milled by wheat and other grains to provide balanced diet to consumers or patient to supply good nutrition with low cost. The present study were carried out in the Department of Food Technology, College of Agriculture, J.N.K.V.V., Jabalpur with the objective of quality assessment of multigrain Dalia formulated from cereals and legume mix blended multigrain Dalia could be consider the best from both nutritional and sensory point of view. The multigrain Dalia at the ratio of 60:30:10 (T) with wheat+ green gram+ oat was good in terms of protein and minerals. Supplementation of oat grits increased the amount of calcium, phosphorus, iron, fibers and calorific value in multigrain Dalia. It was concluded that low cost high protein energy multigrain Dalia could be developed.
The aim of this work to investigate the changes in total phenolic content and free radical scavenging abilities against the stable 2,2-diphenyl-1-picrylhydrazyl (DPPH assay) during soaking and germination of three cereal grains; wheat (Sids 1), corn (H310 White) and sorghum (Giza 15) grown in Sohag Governorate, Egypt. Total phenolic compounds in wheat, sorghum and corn were 381.4, 288.5 and 204 mg/100g, respectively. Soaking and germination processes showed significant decrease in total phenolic compounds and antioxidant activity. Losses of total phenols during soaking for 12 hour were 15.18, 14.9 and 5.96 % of its initial values in raw materials, in wheat, sorghum and corn, respectively. Germination process for 48 hour led to decrement of total phenols ranged from 39.3-43.95 % in investigated cereal grains of its initial values in raw materials. Sorghum had higher antioxidant activity than wheat and corn, it was 37.28, 34.44, 33.05% in raw materials, respectively. DPPH radical scavenging activity decreased during soaking and germination processes. Losses was 6.85, 13.49 and 16.84% during soaking while in Germination DPPH activity decreased to 30.79, 21.6, 20.12% of its initial values after germination for 48 hour in wheat, corn and sorghum, respectively. Gross chemical composition for the whole grains was studied.
Physical and chemical properties of flaxseed were studied as a function
of moisture content. The geometric properties increased with increasing
moisture content. The bulk density, rupture force, deformation and
energy absorbed decreased linearly while true density, porosity,
thousand seed mass, angle of repose and static coefficient of friction
increased linearly with increasing moisture content.
Roasting has a significant impact on the quality of the final product. In order to see the effect of roasting on
geometric mean diameter, colour. hardness, toughness. average rupture force and sensory attributes of bajra for making sattu, bajra was roasted at three temperatures (160, 130 and 200°C) for a time period of45, 60 and 75 sec. In general. geometric mean diameter, hardness, toughness and average rupture force increased with increase in roasting temperature. Roasting brought a significant change in colour ofbajra grain and roasted bajra flour samples. ho and C* of bajra flour increased with increase in time at the same roasting temperature except at 180°C for 45 s time. Roasting of bajra at 180°C for 60 s was found to be best for making sattu. The 10% level of bajra flour with bengal gram (90%) was found the most accepted sattu formulation.
Instant, or quick-cooking, rice is becoming more popular nowadays. However, it still poses problems with respect to rehydration time and quality. This study investigated the effects of processing factors: moisture content, pressure and drying temperature on physical and physicochemical properties of instant rice and its eating quality using response surface methodology (RSM). Hardness, chewiness and the whiteness index (WI) were used as responses due to their high R2 (0.927, 0.633 and 0.836, respectively) and lack-of-fit. The hardness and chewiness of rice decreased as moisture content and pressure increased. Higher drying temperatures caused increases in hardness and chewiness. Only pressure and moisture content affected density, rehydration ratio, and increase in the volume of instant rice, which was due to the porosity of the kernels. Rehydration ratio had a negative correlation with density (r = −0.886) but a positive correlation with volume increase (r = 0.637). Pressure was the main factor influencing the pasting properties of instant rice. All pasting properties of instant rice were far lower than those of milled rice, but instant rice had higher cold paste viscosity, which is typical of pregelatinized flour. This indicated rapid water absorption and shorter cooking time. Instant rice processing also caused development of amylose–lipid complexes observed as the V-type pattern in an X-ray diffractometer.
The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production. The main goals of malting have been the degradation of grain storage components to soften the kernel structure, synthesis of amylolytic enzymes and production of nutrients for brewing yeast. Also flavour and colour attributes have been important. During the recent years interest has arisen also in the secondary metabolites produced during germination, which can have valuable health promoting properties and act as bioactive or functional compounds in foods. By using a tailored germination/malting process a desired combination of valuable properties may be obtained in germinating grains or seeds. All this requires knowledge and know-how of the germination process and the biochemistry behind it. This paper reviews the scientific knowledge about germination/malting of oat with special emphasis on changes in grain characteristics.
Biscuits prepared from flour blends containing varying proportions of sorghum flour (0, 10, 20, 30, 40, 50 and 60%) and fortified with 5% defatted soy flour, were evaluated for different quality parameters. Spread ratio was decreased with increased proportions of sorghum flour in biscuits. Dough strength decreased but hardness, toughness, average breaking force and average breaking energy of biscuits increased (p<0.001) with increased proportions of sorghum flour. L* values decreased while a* value increased (p<0.001) with increased proportion of sorghum flour, resulting in the darkening of biscuit samples but on sensory evaluation, mean sensory scores for different level of sorghum flour incorporated biscuits fortified with 5% defatted soy flour, for all the sensory attributes, were more than the minimum acceptable score of 6 with highest overall acceptability at 10% sorghum flour level.
The postprandial glycaemic response to maize (Zea mays), bajra (Pennisetum typhoideum) and barley (Hordeum vulgare) was studied in a pool of 18 healthy volunteers and 14 patients having non-insulin-dependent diabetes mellitus (NIDDM). In response to maize, none of the variables examined was significantly different as compared to white bread. The glycaemic response to bajra was significantly lower than that to white bread in healthy subjects, but the two responses were indistinguishable in NIDDM subjects. The insulinaemic responses to bajra and white break were not significantly different in either group of subjects. The glycaemic response to barley was significantly lower than that to white bread in both groups of subjects. But the insulinaemic response to barley was significantly lower than that to white bread only in healthy subjects. In NIDDM subjects, there was a tendency for the response to barley to be higher than that to white bread 0.5 h after ingestion. Barley, with a low glycaemic index (68.7 in healthy and 53.4 in NIDDM subjects) and a high insulinaemic index (105.2) in NIDDM subjects seems to mobilize insulin in NIDDM. This makes it a specially suitable cereal for diabetes mellitus.
2 Soybeans have great potential for use as human food because of their high level of good-quality protein and their unique functional and nutritional properties. One of the most promising uses of soybeans is the fortification of cereal-based products, such as baked goods, because the profile of essential amino acids in soy is complementary to that in most cereals (1). Soy protein supplies all nine essential amino acids and provides many functional benefits to the food processor. Soy flow-has been included in baked goods for more than 50 years. Protein malnutrition is a serious problem for people whose diets consist mainly of cereal or starchy food. It is also a problem in developing countries where a growing population and a lack of agricultural development and productivity result in a limited supply of high-quality protein for the average person. Addition of soy flour to bread products can raise protein content, balance essential amino acids, and increase bread's nutritional value. Although bread and other grain products are recognized as nutritious, they may not contain an optimal balance of amino acid. Wheat-flour protein quality can be improved by addition of protein supplements, which are high in lysine. Since soybean protein both complements the amino acid profile of cereal protein and is economical, it has considerable potential for improving the nutritional status of large populations of people who depend on cereal-based diets. Studies have shown that soy protein intake may help lower the risk of coronary heart disease by reducing blood cholesterol. Incidence of coronary heart disease is lower in nations whose populations consume soybean products as a major component of their diets. A diet containing 31-47 g/day of soy protein cuts cholesterol levels by an average of 9.3%, and those who have extremely high levels of cholesterol can expect even greater decreases, up to 20% (2). A study by at the University of Illinois reported a 12% average drop in the blood cholesterol levels of volunteers who were fed bread, muffins, fruit bars, cookies, and cake made with various forms of soy protein and fiber (3).
Cereal Chem. 75(1):10-14 Two rye cultivars, Marder and Motto, with falling numbers 314 and 309, respectively, were germinated in vitro. Relative to the native grains, germination induced minor local changes in the microstructure of cell walls and proteins in the kernels. Kernels of germinated and native grains were milled, and doughs were prepared from the flours, with water con- tent and incubation time varied according to experimental design. The viscoelastic properties of the doughs were measured just after mixing and after various incubation times. The area of blue fluorescence, a measure of intact cell walls, was quantified by computer-assisted image analysis in thin sections of rye dough after mixing and incubation, and the starch structure was studied under the microscope after iodine staining. The water content of the doughs was explained well by the rheological behavior. Doughs made from flours of germinated grains were always softer than doughs made from flours of native grains, and Marder doughs were always more rigid than Motto doughs. The higher the water content, and the longer the incubation time, the greater the rheological changes during incubation. Microstructural studies showed that germination and incubation caused changes in the cell wall structures of dough that might explain the softening of the doughs.
Fortified Bengal gram sattu was prepared following standardized sattu making procedure and fortified as per FDA using wheat flour with thiamin, riboflavin, niacin, Ca and Fe and stored at 25°C, 65% RH and 35°C, 65% RH and at ambient condition (16-39°C, 18-98% RH) in low density polyethylene and laminated aluminum foil pouches. Alcoholic acidity increased by 0.04% in different sattu samples during 180 days storage but was within the acceptable limit as per BIS standard. Free fatty acids content (as oleic acid) also increased from 0.06% (in fresh) to 0.14%; however it did not affect sensory acceptability of sattu stored under different conditions. Protein digestibility, Ca and Fe contents in fortified samples were 80.6%, 170.1 and 12.5 mg/100 g, as against 80.6%, 69.5 and 10.2 mg/100 g, in control sample respectively. Storage temperatures and packaging materials did not affect the overall quality of fortified sattu except moisture content and total microbial load during 6 months storage. Fortified Bengal gram sattu, both fresh and stored, were within the acceptable sensory quality when used in the drink form.
Influence of germination time and type of illumination on phytic acid and polyphenols of chickpea was investigated. With blue light illumination, a significant decrease (p < 0.01) in phytic acid content was observed, while all other illuminations had no effect on this parameter. Germination time up to 48 h significantly reduced (p < 0.01) the phytic acid content from 1.01% to 0.6% while beyond that time it increased significantly (p < 0.01) reaching the maximum value of 0.9% after 120 h which is still significantly lower than control (1.01%). A similar trend was observed for methanol extractable polyphenols as for phytic acid. It decreased significantly (p < 0.01) with 24 h and 48 h germination time while after that it increased significantly (p < 0.01) and the maximum value was noted with 120 h germination. Red light significantly diminished methanol extractable phenols as compared to dark, fluorescent, yellow and irradiation illuminations. Effect of germination time and type of illumination was highly significant (p < 0.01) for water and acidic methanol extractable phenols. Acidic methanol extractable phenols significantly increased (p < 0.01) from 0.055% to 0.14% within the first 24 h germination while beyond that it decreased significantly reaching the minimum value as for control. Germination under dark and irradiated chickpea seed enhanced the methanol extractable phenols content followed by fluorescent and yellow illuminations. Lowest values for methanol extractable phenols were noted for red followed by green and blue illuminations. Water extractable polyphenols decreased significantly with the increase in germination time. Significantly higher water extractable polyphenols content were noted under blue light germinating samples followed by irradiated samples and lower values for germination under yellow light.
The nearly ubiquitous consumption of cereals all over the world gives cereals an important position in international nutrition. Besides the high starch content as energy source, cereals provide dietary fibre, nutritious protein and lipids rich in essential fatty acids. Important micronutrients present in cereals are vitamins, especially many B vitamins, minerals, antioxidants and phytochemicals. In general, cereals provide important amounts of most nutrients. However, processing may decrease or increase the levels of the bioactive components in grains and also modify the bioavailability of these components. In addition, interactions between bread and companion foods have effects on the nutritional quality. The aim of this paper is to review the existing literature on the effects of processing techniques and interactions with other food components in a mixed meal on the nutritional quality of bread. Furthermore, research findings on the consumer perception of bread in Belgium are included. This information can help health professionals and policy-makers to give clear and targeted advice about the positive effects of bread in the human nutrition during consultations and information campaigns.
Impact of germination time and type of illumination on proximate composition of chickpea seed was investigated. Germination time and type of illumination had highly significant influence (p<0.001) on the level of moisture, protein, fat, fiber, ash and Nitrogen Free Extract (NFE) contents. Increase in germination time was associated with increase in moisture, protein, ash and fat contents and decrease in fiber and NFE contents. Moisture accumulation increased significantly (p<0.001) with dark, fluorescent light and γ-irradiated seed sprouts, while green, blue and yellow lights have significant (p<0.001) promotional effects on protein and fiber contents. Germination of γ-irradiated chickpea seed had significant (p<0.001) promotional effect on ash and fat contents, while dark, fluorescent and yellow lights on NFE content. Interaction of the treatments (germination time X type of illumination) on all the parameters studied was also highly significant (p<0.001).
The practice of sprouting is widely used to improve the nutritional value of grain seeds. Several nutritive factors such as vitamin concentrations and bioavailability of trace elements and minerals increase during germination. The objective of this work was to study the enrichment of various essential trace elements during germination of wheat (Triticum aestivum), buckwheat (Fagopyrum esculentum), and quinoa (Chenopodium quinoa) seeds in order to improve their nutritional role as a source of bioavailable trace elements. Seeds were sprouted either in distilled- or tap-water and in five different electrolyte solutions to investigate the concentration-dependent uptake. The time-dependence was investigated by analyzing aliquots of the sprouts after certain germination periods. Samples were analyzed after freeze drying for their Li, V, Cr, Fe, Mn, Co, Cu, Zn, Sr, Mo, As and Se concentrations with inductively-coupled plasma mass-spectrometry (ICP-MS). As a control for possible changes in the biochemical metabolism of the sprouts, the biosynthesis of vitamin C was also determined by using reversed-phase ion-pair HPLC. It was shown that quinoa was the most resistant to the applied electrolyte solutions and had the highest uptake rates for almost all elements, followed by buckwheat and wheat. Greatest increases were observed for Co, Sr, and Li. No significant changes in vitamin C biosynthesis were observed between sprouts grown in different electrolyte solutions. The time-dependent uptake for most elements was characterized by a significant absorption during soaking of the seeds, followed by a lag phase during the first day of germination and an increased uptake during the second and third day. Se and As showed distinctly different uptake behaviors.
Dietary guidelines recommend the consumption of whole grains to prevent chronic diseases. Epidemiologic studies support the theory that whole grains are protective against cancer, especially gastrointestinal cancers such as gastric and colon can-cer, and cardiovascular disease. Components in whole grains that may be protective include compounds that affect the gut environment, such as dietary fiber, resistant starch, and oligosaccharides. Whole grains are also rich in compounds that function as antioxidants, such as trace minerals and phenolic compounds, and phytoestrogens, with potential hormonal effects. Other potential mechanisms whereby whole grains may protect against disease include binding of carcinogens and modulation of the glycemic response. Clearly, the range of protective substances in whole grains is impressive and advice to consume additional whole grains is justified. Further study is needed regarding the mechanisms behind this protection so that the most potent protective components of whole grains will be maintained when developing whole grains into acceptable food products for the public.
A pepsin pancreatin digest index was devised for a rapid, accurate estimation of protein quality. The index was calculated from the amino acids released by an in vitro digestion with pepsin followed by pancreatin. The amino acids were determined by automatic amino acid analysis which allowed rapid protein quality evaluations with very small samples. Using whole egg as a standard, excellent correlation was observed between the pepsin pancreatin index values for 12 proteins and their biological values reported in the literature from feeding trials. The proteins tested were selected to cover a wide range of protein quality. The pepsin pancreatin digest index values showed better correlation with the biological values for the growing rat than did the essential amino acid index which tended to overestimate the value, or the chemical score which tended to underestimate it.
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