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The present study was aimed to evaluate the differences among anti-nutritional factors in relation to mineral absorption and protein digestibility of Easy-to-cook (ETC) and Hard-to-cook (HTC) grains from different kidney bean (KB) accessions.HTC grains showed lower a* (redness to yellowness) and b* (greenness to blueness) values and L* value than ETC grains. HTC grains had significantly higher Ca and Zn and lower Cu, Mn and Fe than ETC grains. ETC and HTC grains showed significant variation in mineral, total phenolic content (TPC), tannin and phytic acid content. TPC and tannin content were significantly higher for HTC grains, on the contrary phytic acid content was lower than counterpart ETC grains. Protein and in vitro protein digestibility (IVPD) also varied significantly between HTC and ETC grains and was found to be lower for HTC grains. Majority of phenolic compounds (PCs) were present in bound state in both ETC and HTC grains. Moreover, HTC grains showed higher amount of chlorogenic acid and catechin content than ETC grains in bound form. ETC and HTC grains from dark color accessions showed higher catechin content.
Pulses are good sources of bioactive compounds such as polyphenols, phytosterols and non-digestible carbohydrates that play important physiological as well as metabolic roles. These compounds vary in concentration amongst different pulse species and varieties. Pulse seed coats are rich in water-insoluble fibres and polyphenols (having high antioxidant activities), while cotyledons contain higher soluble fibres, oligosaccharides, slowly digestible and resistant starch content. Ferulic acid is the most abundant phenolic acid present in pulses, while flavonol glycosides, anthocyanins and tannins are responsible for the seed coat colour. Sitosterol (most abundant), stigmasterol, and campesterol are the major phytosterols present in pulses. Pulse fibres, resistant starch and oligosaccharides function as probiotics and possess several other health benefits such as anti-inflammatory, anti-tumour, and reduce glucose as well as lipid levels. Beans and peas contain higher amounts of oligosaccharides than other pulses. Processing methods affect resistant starch, polyphenol composition and generally increase antioxidant activities of different pulses. In this review, the current information on pulse polyphenols, phytosterols, resistant starch, dietary fibre, oligosaccharides, antioxidant and associated health benefits are discussed.
Legume seeds have high nutraceutical appeal and they can produce a balanced food when mixed with cereals. There has been little research on developing extrudate snacks with special health-enhancing characteristics. Therefore, the aim of this study was to estimate the quantitative changes in the nutritional, physicochemical and phytochemical properties of rice–horse gram flour blend extrudate. Rice and horse gram flour blends were prepared in 70:30 proportions and were subjected to extrusion cooking. The effect of feed moisture (14–18%) and barrel temperature (140–180°C) on the nutritional, physicochemical (expansion, density, water solubility index, water absorption index and hardness) and phytochemical (total phenolic content [TPC] and total flavonoid content [TFC]) properties were studied. Antioxidant capacity was measured using the ABTS assay. High die temperature combined with low feed moisture was suitable for obtaining well expanded snacks having desirable density and hardness values. A significant decrease in TPC and TFC was observed upon extrusion and a further decrease of 8–29% in TPC and 13–27% in TFC was observed when feed moisture and die temperature were increased. Antioxidant activity increased upon extrusion and this increase was the highest (36–49%) at 180°C with 18% feed moisture. This study demonstrated the potential for production of low-cost expanded snacks with improved antioxidant capacity.
Flour was produced from germinated and ungerminated maize grains, and cookies were subsequently produced from the flours. Functional properties of the flours and degree of gelatinization of the cookies were determined. The pH decreased significantly (p≤0.05) as the germination time increased. pH values ranged between 5.67 and 6.56. Bulk density (loosed and packed) showed no significant difference (p≤0.05) between ungerminated sample and sample that germinated for 24 h, but there was a significant difference (p≤0.05) between ungerminated sample and samples that germinated for 48 and 72 h. The values ranged between 0.50-0.58 and 0.70-0.79 g/mL for loose and packed density, respectively. There was a significant difference (p≤0.05) among the samples in water absorption capacity and oil absorption capacity with the ungerminated sample having the least values of 0.94 and 1.03 ml/g for water absorption capacity and oil absorption capacity, respectively. There was a significant difference (p≤0.05) in swelling power of the samples with the ungerminated maize having the highest value of 19.81 mg/g. There was a significant difference (p≤0.05) in the forming capacity with the sample that germinated for 48 h having the least value. There was a significant difference (p≤0.05) in the forming capacity with the sample that germinated for 48 h having the least value. There was no significant difference (p≤0.05) between the ungerminated flour and the sample that germinated for 48 h and foaming stability time of 15, 30 and 60 s. Degree of gelatinization of the samples ranged between 74.50-93.10, 86.20-97.40 and 30.00-84.30 at baking temperature of 140, 160 and 180°C, respectively.
The present study was undertaken to develop biscuits
from the composite flours. Composite flours were prepared
by blendingwheat flourwith rice flour, green gram flour
and potato flour in ratios of 100:0:0:0 (W100), 85:5:5:5 (W85),
70:10:10:10 (W70) and 55:15:15:15 (W55), respectively. The
functional properties of composite flours such as swelling
capacity, water absorption capacity, oil absorption capacity,
emulsion activity, emulsion stability, foam capacity, foam
stability, gelatinization temperature, least gelation concentration
and bulk density were increased with increase in the
incorporation of other flours with wheat flour. Overall acceptability
for composite flour biscuits was awarded highest score
for W55 followed by W70 and W85 as compared to control
biscuits. All biscuits coincided in the range of ‘like moderately’
to ‘like very much’ for composite flours biscuits while ‘like
slightly’ to like moderately’ for control biscuits.
The effect of soaking time on the proximate composition and functional properties of sprouted sesame seed flour were investigated. Sesame seed samples were cleaned and pretreated by soaking in clean water for 8, 10, 12, 14 and 16 h. One batch was sprouted for 36 h and another portion was sprouted and then boiled (100 °C for 20 min), dried, milled into flours and subjected to further analysis. The raw (unsprouted) sample was used as control. The proximate composition and the functional properties were determined for each of the samples and the result showed deviations in nutrient content from the raw seed flour. Moisture and protein content was increased by soaking and sprouting but reduced after boiling from a value of (4.99% and 47.64%) to (4.92% and 42.06%) respectively, for the 10 h soaked sample. Fat, crude fibre, ash and carbohydrate contents were reduced by soaking and sprouting while boiling of the sprouted seeds increased the fat and carbohydrate content. Soaking, sprouting and boiling significantly affected the functional properties of the flour (p < 0.05). Soaking and sprouting reduced the bulk density and dispersion of the samples from an initial value of (0.83% and 67.50%) for the unsprouted seed flour to a value of (0.71% and 59.00%) in 10 h soaked samples but increased slightly in most of the soaked sprouted-boiled samples. Thus, soaking of sesame seeds for 12-14 h before sprouting can be used to improve the proximate composition and functional properties of sesame seeds, hence, increase the utilization of the flour.
Highly stable dispersions of nanosized copper particles with an average particle size less than 2 nm were synthesized using a straightforward, cost-effective, and green method. Nontoxic L-ascorbic acid was utilized as both a reducing agent and capping agent precursor in aqueous medium. The copper particles were characterized by ultraviolet-visible spectroscopy, transmission electron microscopy, and Fourier-transform infrared spectroscopy The mechanism of L-ascorbic acid on the reduction and stabilization of coppernanoparticles is also discussed.
We examined the impact of relatively "green" or natural settings on attention-deficit/hyperactivity disorder (ADHD) symptoms across diverse subpopulations of children.
Parents nationwide rated the aftereffects of 49 common after-school and weekend activities on children's symptoms. Aftereffects were compared for activities conducted in green outdoor settings versus those conducted in both built outdoor and indoor settings.
In this national, nonprobability sample, green outdoor activities reduced symptoms significantly more than did activities conducted in other settings, even when activities were matched across settings. Findings were consistent across age, gender, and income groups; community types; geographic regions; and diagnoses.
Green outdoor settings appear to reduce ADHD symptoms in children across a wide range of individual, residential, and case characteristics.
Two varieties of fenugreek seeds i.e. metha (Trigonella foenum graecum L.) and methi (Trigonella corniculata) were taken for the present study. Effect of domestic processing techniques like roasting and sprouting were seen on the physico chemical and nutritional quality of metha and methi seeds. The physical parameters studied were density, width, length, and weight. Chemically and nutritionally these were analysed for their proximate constituents, starch, total sugars, reducing and non-reducing sugars, true protein and non protein nitrogen content. The results revealed that varietal changes were there in the physical characters of the metha and methi seeds. Roasting had adverse effect on the physical characteristics as compared to sprouted counter parts. Roasting resulted in a decrease in proximate constituents alongwith reducing sugars and starch content whereas it increased the total carbohydrate and non reducing sugars. Content of methi and metha seeds. Sprouting of fenugreek seeds resulted in a significant (p£ 0.05) increase in crude protein, true protein, crude fiber, non reducing sugar and total soluble sugars compared to unprocessed seeds but resulted in a decrese in remaining parameters studied.
Starch, sugars, dietary fiber macro and micro elements, phytic acid and trypsin inhibitors and in vivo protein quality of domestically processed cow peas were evaluated. Soaking and sprouting resulted in a significant (P≤0.05) decrease in the starch, sugars, NDF, ADF and Hemicelluloses content; whereas cooking resulted in an increase in all above parameters except starch which decreased after cooking of grains. Sprouting and cooking resulted in an increase in all minerals studied except phosphorus and iron content, which decreased whereas soaking, resulted in significant (P≤0.05), decrease in mineral content of cow peas. Sprouting and cooking resulted in an increase in FER and PER. Cooking resulted in an increase in biological protein quality of cow peas.
Sorghum is rarely used as a raw material in the food industry as it contained anti-nutritive compounds, which lead to some negative effects in the human digestive system. Germination is a common practice in sorghum production. The results obtained in this study shows that the time of soaking and germination improves the nutritional value of sorghum. Soaking for 24 and germination for 36 h produced sorghum with higher nutritional values having characteristics such as protein digestibility (85.18%), non-protein nitrogen (0.28%), protein content (8.03%), fat content (1.64%), fiber (1.45%) and ash (2.24%). The results of this study indicated that soaking time and germination improved the nutritional properties of sorghum and this may leads to designing new foods using germinated sorghum.
Effect of germination on protein profiling, physicochemical, functional and pasting properties of lentil and horsegram lines was studied. Proportion of beta-sheets and beta-turns were the highest in both the pulses, followed by random coils and alpha-helix and proportion of antiparallel beta-sheets was the lowest. Proportion of anti-parallel beta-sheets and beta-sheets increased whereas that of alpha-helix and beta-turns decreased with germination. Flours with higher beta-sheets and lower alpha-helix showed higher water absorption capacity and foaming capacity but lower emulsifying activity index. Germination increased protein content, foaming capacity, water absorption capacity and breakdown viscosity while decreased foaming stability, emulsifying activity index and paste viscosities. HMW polypeptides of 80, 69, 60, 58, 55, 45, 37 and 33 kDa in lentils and 87, 81, and 72 kDa in horsegram decreased and LMW polypeptides of 19 and 14 kDa in lentils; 25 and 22 kDa polypeptide in horsegram increased during germination. Polypeptides of 15, 27 and 29 kDa corresponding to trypsin inhibitors were not affected by germination. Amylose content decreased with germination. Uncooked starch showed decrease in proportion of large granules accompanied by increase in proportion of small granules.
The effect of heat treatments (boiling, autoclaving, microwave cooking and roasting) on the levels of certain antinutritional factors (phytic acid, trypsin inhibitor, α-amylase inhibitor, lectin activity and tannins) and in vitro protein digestibility (IVPD) of peanut and sesame seeds were investigated. All heat treatments significantly reduced the levels of all the investigated antinutrients and improved the IVPD of peanut seeds. Of the attempted treatments, autoclaving, boiling, roasting-salting and oil-roasting were the most effective in reducing the levels of antinutrients and improving IVPD of peanut. Roasting in both brown and white sesame seeds partially eliminated the studied antinutrients (the reduction ranged from 15.6% to 61.2% in all antinutrients) and improved IVPD (increased by 10% and 9.1%, respectively). Also, Tehineh (sesame butter-like) contained lower levels of antinutrients than raw sesame seeds and exhibited a higher IVPD (82.8%).
Horse gram is an underutilized pulse crop grown in
wide range of adverse climatic conditions. It occupies an
important place in human nutrition and has rich source of
protein, minerals, and vitamins. Besides nutritional importance,
it has been linked to reduced risk of various diseases
due to presence of non-nutritive bioactive substances. These
bioactive substances such as phytic acid, phenolic acid, fiber,
enzymatic/proteinase inhibitors have significant metabolic
and/or physiological effects. The importance of horse gram
was well recognized by the folk/alternative/traditional medicine
as a potential therapeutic agent to treat kidney stones,
urinary diseases, piles, common cold, throat infection, fever
etc. The inception of nutraceutical concept and increasing
health consciousness the demand of nutraceutical and functional
food is increased. In recent years, isolation and utilization
of potential antioxidants from legumes including horse
gram are increased as it decreases the risk of intestinal diseases,
diabetes, coronary heart disease, prevention of dental
caries etc. Keeping in view the increasing demand of food
having nutraceutical values, the present review ascribed with
recent scientific knowledge towards the possibilities of exploring
the horse gram, as a source of food and nutraceuticals
compounds.
The nutritional quality of cereals and the sensorial properties of their products are sometimes inferior as compared to other sources of food which is due to the lower protein content and starch availability, the presence of determined antinutrients (phytic acid, tannins and polyphenols) and the coarse nature of the grains. To ameliorate the nutritional qualities of cereals, they are processed in a number of ways.This review summarises the enhancement in the nutritional value as well as the functional characteristics of cereals due to germination and fermentation treatment.The protein concentration increases and the amino acid profile is balanced by germination and fermentation.The antinutritional factors are reduced increasing the mineral availability from the cereals. Germination enhances the quality of nutrients and bioactive compounds of cereals thereby increasing the content in proteins, amino acids, sugars and vitamins.The functional properties of cereals is enhanced due to generation of biofunctional substances, increase in protein solubility, invitro protein digestibility and lowering of glycemic index.
Tobacco and bean plants were wilted and then fixed as whole plants with formaldehyde-glutaraldehyde for electron microscopy. In some tobacco plants the sieve-plate pores were large, with little callose. Light slime plugs were present, but there was no compaction of P-protein in the pores. Some pores in wilted bean plants were also unplugged. In other plants of both tobacco and bean the sieve-plate pores were plugged. The pores in unwilted control plants of both tobacco and bean were invariably plugged. Tobacco plants were also cut into thin slices and then immediately fixed. In specimens prepared in this way there was little callose in the pores, and many of the pores were not plugged with P-protein. These observations provide additional evidence that sieve-plate pores may be unplugged in vivo.
The nutrient composition, antinutritional factors and flour functionality of cowpea and horse gram flours were evaluated in comparison to chickpea flour characteristics. Protein content of these flours was in the range of 22.5−24.1%. Fat content was highest in chickpea (4.8%) and lowest in horse gram (1.4%). Resistant starch and phytic acid were significantly higher in cowpea flour. Compared to chickpea and cowpea, horse gram has more carbohydrate, dietary fibre, polyphenols and trypsin inhibitor activity and less oligosaccharides. Horse gram and chickpea flours had the highest water and oil absorption capacities with values of 148.1% and 109.3%, respectively. Although emulsion activity (58.1%) and stability (52.0%) were superior in horse gram, foaming capacity and foam stability were significantly higher in chickpea and cowpea flours, respectively. These results suggest the potential utility of cowpea and horse gram flours as substitutes for chickpea flour in some food products formulations.
Alfalfa leaf proteins extracted with sodium chloride (1M), sodium hydroxide (0.05M) or Tris buffer (0.1M) had poor foaming properties compared to proteins obtained by direct expression of leaf juice. Extraction of lipids from all protein extracts markedly improved both foam formation and foam stability. Foam expansion of alfalfa leaf protein surpassed that of ovalbumin but the foam was less stable. The pH foam expansion profile resembled the solubility pattern of this protein. The delipidated protein preparations showed little pH effect being rather constant between pH 2–10. Foam stability of all preparations was markedly pH dependent showing minima in the isoelectric range around pH 3.5. Both sucrose and sodium chloride reduced the foaming of leaf proteins.
Cassava starch extracted from six varieties at different period of growth was examined for various physiochemical properties. The granule size increased in all the six varieties upto 6th month from time of tuber initiation and thereafter remained almost constant. The amylose content and reducing values did not vary much at different stages of growth. The swelling volume and swelling power of starch showed large variations particularly after 10th month. Such changes of four varieties were not noticed in other varieties. Associative binding forces of starch molecules largely determine the stability characteristics of starch under varied environmental conditions.
Veränderung der Eigenschaften der Stärke in Cassava-Sorten im Verhältnis zum Alter der Ernte.
Die aus sechs verschiedenen Sorten und Ernteabschnitten aus Cassava extrahierte Stärke wurde hinsichtlich verschiedener physikalisch-chemischer Eigenschaften untersucht. Die Korngröße nahm bei allen sechs Sorten vom Zeitpunkt der Wurzelbildung bis zu sechs Monaten zu und blieb danach annähernd konstant. Der Amylosegehalt und die Reduktionswerte variierten in den verschiedenen Wachstumsstufen kaum. Das Quellvolumen und die Quellfähigkeit der Stärke zeigten große Abweichungen, insbesondere nach dem 10. Monat. Derartige Änderungen wurden bei manchen Sorten jedoch nicht beobachtet. Ein umgekehrtes Verhältnis wurde zwischen Löslichkeit und Quellvolumen beobachtet. Assoziative Bindungskräfte von Stärkemolekülen bestimmen weitgehend die Stabilitätsmerkmale der Stärke unter wechselnden Umweltbedingungen.
The time required to cook chickpeas (Cicer arietinum) varies from 55 to over 200 min. Seed weight and volume, swelling index and hydration capacity were found to correlate with cooking time. Correlation coefficients of between 0.65 and 0.75 were found for kabuli-type (large seed) chickpeas, and coefficients of between 0.78 and 0.87 when desi types (small seed) were included. These relationships enable large numbers of chickpea genotypes to be screened rapidly into long, medium and short cooking time types.
Using the acid-rich polymeric additives, poly-l-aspartate (polyD), poly-l-glutamate (polyE), and polyacrylate (polyAA), the structure and morphology of calcium oxalate crystals were controlled during crystallization. In crystallization without the polymeric additives, twinned calcium oxalate monohydrate (COM) crystals were preferentially produced. However, the structural shift of calcium oxalate from a monohydrate (COM) to a dihydrate (COD) form occurred gradually when increasing the polymeric additive concentration, then COD crystals were exclusively crystallized beyond certain critical concentrations of the additives. These critical concentrations actually depended on the molecular configurations of the additives that determined the capability to control the crystallization. When increasing the additive concentration far beyond the critical level, shape modifications without structural changes occurred from a normal octahedral shape (bi-pyramid) to a rod shape (elongated octahedral shape), followed by a dumbbell shape, and finally a sphere shape. Due to its high binding affinity to the crystal surface, polyAA exhibited the most effective elongation in the [0 0 1] direction and clearest development of {1 0 0} faces, while polyE had the least effect on the crystals.
BACKGROUND: Broccoli (Brassicaceae) is a rich source of phytochemicals (glucosinolates and phenolic compounds) and micronutrients (vitamins and minerals). Germinated broccoli sprouts contain much higher levels (10–100 times) of aliphatic (glucoraphanin) and indolic glucosinolates than the inflorescences. This quality characteristic of broccoli sprouts plays an important role in human health and disease prevention. Although it is known that genetic and environmental factors can affect the composition of broccoli inflorescences, the influence of such factors on the seeds and sprouts has not been widely reported. Therefore the aim of this study was to determine the effect of light versus dark growth conditions on the phytochemical composition (vitamin C, phenolic compounds and glucosinolates) of broccoli sprouts.
RESULTS: Broccoli sprouts grown in the light were found to have much higher concentrations of vitamin C (by 83%), glucosinolates (by 33%) and phenolic compounds (by 61%) than those grown in the dark. During a 7 day period there was a clear and analogous trend in both treatments, with a general reduction in concentrations over time. Among the different organs studied (seeds, cotyledons, stems and roots), the cotyledons contained the highest levels of bioactive compounds, while the roots contained the lowest.
CONCLUSION: Light treatment of sprouting broccoli seeds increased their concentration of health-promoting phytochemicals, mainly during the first 3–5 days of development. Therefore the younger broccoli sprouts are a better source of bioactive compounds for the consumer than the inflorescences. Copyright
The effects of germination for 2, 4 or 6 d, with and without light, on the proteolytic activity, the contents of soluble protein and non protein nitrogen, and the amount of available starch of Pisum sativum, L, as well as their nutritive utilisation by growing rats were studied. Food intake increased significantly when the peas were germinated for 2 or 4 d. This improvement was correlated with the reduction of factors responsible for flatulence. Digestive utilization of nitrogen was similar (among all the groups fed germinated-pea flour) to raw-pea flour. The values for nitrogen balance, percentage of retained to absorbed nitrogen, protein efficiency ratio, and index of available carbohydrates were significantly higher among the animals that consumed peas allowed to germinate for 2 or 4 d than among the animals given the raw-pea or 6-day-germinated pea diets. We conclude that germination of peas for 2 d would be sufficient to significantly improve the palatability and nutritive utilisation of protein and carbohydrates from Pisum sativum, L. The presence or absence of light during the germination process did not affect the results achieved.
Sprouts have been reported to be nutritionally superior to their respective seeds with higher levels of nutrients and lower amounts of antinutrients. Significant differences occur in these nutrients and antinutrients with germination under different types of illumination. This paper reports the impact of germination conditions on changes in β-carotene content, protein solubility and in vitro protein digestibility of chickpea sprouts. The influence of germination time, type of illumination and their interaction on β-carotene content, protein solubility and in vitro protein digestibility of chickpea sprouts was highly significant (p<0.01). Highest value for β-carotene were observed for sprouts germinated under yellow light for 72h (131.74mg 100g(-1)) and lowest for blue light group after 120h germination. Sprouts of irradiated group had overall higher content of β-carotene throughout germination period. Protein solubility was also higher for sprouts of irradiated group and green illumination group after 120h germination. Sprouts of irradiated group had highest value for% in vitro protein digestibility after 96h germination followed by the same group after 120h germination. It is inferred from the study that irradiation of chickpea seed prior to germination improved the β-carotene content, protein solubility and in vitro protein digestibility of chickpea sprouts.
Copyright © 2008 Elsevier Ltd. All rights reserved.
The effects of some domestic traditional processes, such as dehulling, soaking, germination, boiling, autoclaving and microwave cooking, on the nutritional composition and antinutritional factors of mung bean seeds were studied. Germination and cooking processes caused significant (p<0.05) decreases in fat, carbohydrate fractions, antinutritional factors and total ash contents. All processes decreased the concentrations of lysine, tryptophan, threonine and sulfur-containing amino acids. However, all treatments were higher in total aromatic amino acids, leucine, isoleucine and valine contents than the FAO/WHO reference. Dehulling, soaking and germination processes were less effective than cooking processes in reducing trypsin inhibitor, tannins and hemagglutinin activity contents. Also, germination was more effective in reducing phytic acid, stachyose and raffinose. Germination resulted in a greater retention of all minerals compared to other processes. In vitro protein digestibility and protein efficiency ratio were improved by all processes. The chemical score and limiting amino acids of mung bean subjected to the various processes varied considerably, depending on the type of process.
Influence of light exposure during germination on structural and soluble carbohydrates including total dietary fibre (TDF), insoluble dietary fibre (IDF) and soluble (SDF) dietary fibre fractions and also raffinose family oligosaccharides (RFOs) was studied in non-conventional legumes Vigna unguiculata (cowpea), Canavalia ensiformis (jack bean), Stizolobium niveum (mucuna), and Lablab purpureus (dolichos), and compared to a well known and used Glycine max (soybean). Non-conventional legumes were rich in DF, mainly IDF, which represented 93–97% of TDF. It was relevant the proportion of protein that remained associated to the insoluble DF matrix. Non-conventional legumes exhibited important levels of RFOs but their profile was different depending on the tropical seed. The germination of seeds produced changes in the carbohydrate fraction, mainly an increase of TDF in most instances, except for soybean, and a drastic reduction of RFOs, from 98% to 63%, with the corresponding increase in the amounts of total soluble sugars.
Cereals, legumes, and tubers that are used for the production of fermented foods may contain significant amounts of antinutritional or toxic components such as phytates, tannins, cyanogenic glycosides, oxalates, saponins, lectins, and inhibitors of enzymes such as alpha-amylase, trypsin, and chymotrypsin. These substances reduce the nutritional value of foods by interfering with the mineral bioavailability and digestibility of proteins and carbohydrates. In natural or pure mixed-culture fermentations of plant foods by yeasts, molds, and bacteria, antinutritional components (e.g. phytate in whole wheat breads) can be reduced by up to 50%; toxic components, such as lectins in tempe and other fermented foods made from beans, can be reduced up to 95%. These reductions in antinutritional and toxic components in plant foods during fermentation are discussed.
Thesis--University of Texas at Austin. Vita. Includes bibliographical references.
Horse gram and moth bean are the unexploited legumes of the tropics and subtropics grown mostly under dry-land agriculture. The chemical composition is comparable with commonly cultivated legumes. Like other legumes, these are deficient in methionine and tryptophan. Horse gram is an excellent source of iron and molybdenum. Comparatively, horse gram seeds have higher trypsin inhibitor and hemagglutinin activities and polyphenols than moth bean seeds. Dehusking, germination, cooking, and roasting have been shown to produce beneficial effects on nutritional quality of both the legumes. Both the legumes require prolonged cooking to obtain product of acceptable nature. A soak solution (1.5% NaHCO3 + 0.5% Na2CO3 + 0.75% citric acid) treatment has been shown to reduce cooking time and improve protein quality. Moth bean is mostly consumed as dhal or sprouts. The whole seeds of horse gram are generally utilized as cattle feed. However, it is consumed as a whole seed, sprouts, or whole meal by a large population in rural areas of southern India. Medical uses of these legumes have been discussed.
Ascorbic acid (vitamin C) is the most abundant antioxidant in plants. Its biosynthetic pathway via GDP-D-mannose and L-galactose, which was proposed only recently, is now supported by molecular genetic evidence from Arabidopsis thaliana and transgenic potato plants. Except for the last step (which is located on the inner mitochondrial membrane) the pathway is cytosolic, sharing GDP-sugar intermediates with cell-wall polysaccharide and glycoprotein synthesis. Ascorbate peroxidase is emerging as a key enzyme in the fine control of H(2)O(2) concentration; its expression being controlled by redox signals and H(2)O(2). Convincing evidence of the involvement of ascorbate in cell division and growth is also accumulating. Its role as a cofactor in the synthesis of cell wall hydroxyproline-rich glycoproteins is one mechanism for this function.
Microwave cooking of legumes such as chickpeas and common beans was evaluated by assessing the cooking quality (cooking time, firmness, cooking losses, and water uptake) and the physicochemical, nutritional, and microstructural modifications in starch and nonstarch polysaccharides. Compared to conventional cooking, microwave cooking with sealed vessels enabled a drastic reduction in cooking time, from 110 to 11 min for chickpeas and from 55 to 9 min for common beans. The solid losses, released in the cooking water, were significantly less after microwave cooking than after conventional cooking (6.5 vs 10.6 g/100 g of dry seed in chickpeas and 4.5 vs 7.5 g/100 g of dry seed in common beans). Both cooking procedures produced a redistribution of the insoluble nonstarch polysaccharides to soluble fraction, although the total nonstarch polysaccharides were not affected. Increases in in vitro starch digestibility were similar after both cooking processes, since the level of resistant starch decreased from 27.2 and 32.5% of total starch in raw chickpeas and beans, respectively, to about 10% in cooked samples and the level of rapidly digestible starch increased from 35.6 and 27.5% to about 80%. SEM studies showed that the cotyledons maintained a regular structure although most of the cell wall was broken down and shattered by both cooking procedures. In addition, the ultrastructural modifications in the cotyledon's parenchima and cells are consistent with the chemical modifications in NSP and the increase in starch digestibility after cooking.
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Effect of sprouting on physical properties and functional and nutritional components of multi-nutrient mixes
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Impact of dehulling and germination on nutrients, antinutrients, and antioxidant properties in horsegram
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- A Bhartiya
- R Arunkumar
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- J P Aditya
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