Cereal Chem. 94(3):437-442Solid-state fermentation (SSF) represents a technological alternative feature for a great variety of legumes and cereals to improve their functional and nutritional properties. Iron and zinc deficiencies are major health concerns as a public health problem. Therefore, the present investigation was carried out to assess the consequences of SSF on functional properties and in vitro bioavailability of minerals through Caco-2 cells. Fungal strain Aspergillus oryzae (generally recognized as safe) was used for SSF. The effect of SSF on the functional properties (bulk density, water-and oil-binding capacities, emulsion activity and stability, and foaming capacity and stability) of a black-eyed pea flour sample was evaluated. SSF significantly (P < 0.05) decreased the bulk density of black-eyed pea flour; however, significant (P < 0.05) improvement was observed in other functional properties. An unfermented flour sample showed significantly (P < 0.05) decreased iron and zinc bioavailability and digestibility compared with that of the SSF flour sample. SSF significantly increased iron and zinc transport and retention through Caco-2 cells. Significantly increased ferritin content was also observed in the fermented flour sample compared with that of unfermented flour samples. † Corresponding

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Black-eyed pea starch was hydrolyzed using concentrated HCl (36% by weight) at different levels (10-60 mL) in the presence of methanol and the physico-chemical properties of native and acidified methanol modified black-eyed pea starches were compared. Results revealed high recovery (>93%) of acid-alcohol treated black-eyed pea starch upon modification. A drop in swelling power and increase in solubility was also observed during acidified methanol treatment. Acid hydrolysis increased paste clarity and the freeze-thaw stability; however, the trend was found to vary at a specific modification level. Acid thinning of starch revealed significant decrease in gel consistency, sediment volume, water, and oil binding capacity. Disruption of interactions between amylose chains resulted in increased amylose leaching on modification. The X-ray diffraction pattern of black-eyed pea starch was of C-type obtained and with increase in acid concentration the intensity of peak was found to be increased. Increased acid concentration showed significant increase in crystallinity; however, marked loss of crystallinity was observed at an acid level of 40 mL which further increased on acid concentrations of 50 and 60 mL. Also, acid concentration showed significantly improved post-reaction color difference (ΔE) of the modified starches.

Present study was carried out to assess the significances of solid state fermentation of peanut oil cakes (POC) by on in vitro bioavailability of minerals (iron, zinc and calcium) and cellular transport, retention and uptake from POC through Caco-2 cells. Bioavailability of iron, zinc and calcium of POC was examined by means of a combined simulated gastrointestinal digestion/Caco-2 cell system. Bio-augmentation of minerals of fermented POC attributed a positive, statistically significant increased influence on minerals retention, transport and uptake values when compared with that of respective inorganic salts as reference. Results revealed increased cellular ferritin content from fermented POC digests than the digests of free form of respective inorganic salt. In prospect of the present investigation the fermented POC samples showed significantly higher iron, zinc and calcium bioavailability and enormous possible health benefits.

Twenty-seven histopathologically proved cases of Indian childhood cirrhosis (ICC), 13 parents (father and mother) and nine siblings of ICC patients were studied from serum and urinary Cu, Zn, Mg and Cd levels by Atomic Absorption Spectrophotometer (AAS). Milk and drinking water from various sources were analysed for Cu, Zn, Mg and Cd contents, as was milk boiled and stored for up to six hours in various utensils. Serum and urinary Cu excretion were high (P less than 0.001) in ICC patients and within normal limits in siblings and parents. In ICC patients most hepatocytes contained multiple, coarse and dark brown orcein staining granules representing Cu associated protein. Serum Zn was low and urinary Zn excretion high in ICC patients (P less than 0.001 and P less than 0.01 respectively) and within normal limits in siblings and parents. Mg and Cd in serum and urine of ICC patients, siblings and parents were within normal limits. Cu content of milk boiled and stored in peetal (brass) utensils was high and directly related to the duration of storage; there was no change in Cu level in milk boiled and stored in steel and aluminium utensils. Zn, Mg and Cd levels in milk boiled and stored in peetal (brass) utensils remained unchanged. The levels of these elements in drinking water from various sources were also within limits as recommended by WHO (1971). Milk boiled and stored in peetal (brass) utensils seemed to account for increased Cu intake. Excessive Cu intake in ICC should be eliminated by avoiding brass utensils for boiling and storing milk. Some treatment to chelate excess Cu is also warranted.