Antinutritional Factors in Lentils

Rudra, Shalini Gaur; Singh, Akanksha; Pal, Prem; Thakur, Rahul Kumar

doi:10.1002/9781119866923.ch14

Cited by 5 publications

(2 citation statements)

References 116 publications

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“…This process also helps inactivate enzyme inhibitors, improving the digestibility and nutrient bioavailability of the resulting milk. 38,39 Therefore, in the current study, the maximum component recovery of total solids, fat, carbohydrates, and protein was pronounced by soaking the seeds for 16 h, which was chosen in subsequent trials. 3 show that the addition of sodium bicarbonate to soaking water at 0.5 and 1% (w/v) increased the recovery percentages of total solids and proteins of the sesame extract.…”

Section: Chemical Composition Of Sesame Seed It Was Necessary To Anal...mentioning

confidence: 99%

Artificial Intelligence-Powered Optimization and Milk Permeate Upcycling for Innovative Sesame Milk with Enhanced Probiotic Viability and Sensory Appeal

Abou Ayana,

Elgarhy,

Al-Otibi

et al. 2024

ACS Omega

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Consumer demand for plant-based alternatives drives innovation in nondairy beverages. This study explores the development of a novel sesame milk with enhanced functionality using an artificial neural network (ANN) and milk permeate integration. An ANN model effectively optimized water-based sesame milk (WSM) extraction, maximizing total solids (T.S.) recovery. The ANN model's predicted T.S. yield (99.65%) closely matched the actual value (95.18%), demonstrating its potential for optimizing high-yield production. Furthermore, milk permeate was incorporated (5:1 ratio) to create permeate-based sesame milk (PSM), which supported the growth of lactic acid bacteria, suggesting its potential as a growth medium for future probiotic applications. PSM also displayed superior nutritional value and sensory characteristics compared to WSM. These findings highlight the promise of ANN-powered optimization and milk permeate integration for creating innovative sesame milk alternatives with enhanced probiotic viability and sensory appeal. Future research should focus on ANN optimization of alternative-based-plant milk, including permeate-based sesame milk production, the health benefits of LAB fermentation, and consumer preferences for flavors and textures. Optimizing fermentation and LAB selection remain key for commercial success.

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Section: Chemical Composition Of Sesame Seed It Was Necessary To Anal...mentioning

confidence: 99%

Artificial Intelligence-Powered Optimization and Milk Permeate Upcycling for Innovative Sesame Milk with Enhanced Probiotic Viability and Sensory Appeal

Abou Ayana,

Elgarhy,

Al-Otibi

et al. 2024

ACS Omega

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show abstract

“…11 These substances can cause undesirable gastrointestinal effects and can also reduce macro-and micronutrient bioavailability. 12 However, recent researches have demonstrated beneficial effects for ANFs, including the possibility of reducing the risk of pathologies (obesity, diabetes and certain types of cancer), acting as prebiotic substances or reducing oxidative processes. 13,14 ANFs are usually removed by pretreatments (soaking, cooking, extrusion, microwaving) applied to legumes at industrial or home level.…”

Section: Introductionmentioning

confidence: 99%

Gluten‐free lentil cakes with optimal technological and nutritional characteristics

Carboni,

Puppo,

Ferrero

2024

J Sci Food Agric

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BackgroundCeliac population usually struggle finding nutritive gluten‐free (GF) baked goods. GF foods can be improved using legume flours. Eleven GF cake formulations were elaborated according to different percentages of lentil flour (LF), corn flour (CF) and rice flour (RF) using a simplex lattice design. Water holding capacity (WHC) and particle size of flours were evaluated. Moisture, aw, pH, specific volume, texture profile analysis, relaxation, color and alveolar characteristics were determined for crumbs of all formulations. An optimization process was used to enhance the technological and nutritional attributes, selecting the three best formulations containing LF: 46 % LF + 54 % RF (CLF+RF); 49 % LF + 51 % CF (CLF+CF); and 100 % LF (CLF), evaluated in their proximal composition and sensory characteristics. Linear and quadratic models for predicting behavior of GF lentil cakes were obtained.ResultsLF and CF could favor water incorporation and more resistance to enzymatic digestion than RF. Formulations with LF showed an improve in specific volume and alveolar parameters, while use of RF led to better cohesiveness, elasticity and resilience but it deteriorated chewiness and firmness. CLF can be labeled as high in protein and fiber and presented the lowest amounts of lipids, carbohydrates and energy content. Consumer preference leaned towards CLF+RF.ConclusionIt was possible to elaborate GF cakes using LF, obtaining nutritive products that can be offered to people intolerant to gluten ingestion.This article is protected by copyright. All rights reserved.

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Exploring Biochemical Parameters and Enzyme Profiles in Yeast-Assisted Fermentation of Biofortified Palm Kernel Cake

Egbune,

Ezedom

et al. 2024

Industrial Biotechnology

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Antinutritional Factors in Lentils

Cited by 5 publications

References 116 publications

Artificial Intelligence-Powered Optimization and Milk Permeate Upcycling for Innovative Sesame Milk with Enhanced Probiotic Viability and Sensory Appeal

Artificial Intelligence-Powered Optimization and Milk Permeate Upcycling for Innovative Sesame Milk with Enhanced Probiotic Viability and Sensory Appeal

Gluten‐free lentil cakes with optimal technological and nutritional characteristics

Exploring Biochemical Parameters and Enzyme Profiles in Yeast-Assisted Fermentation of Biofortified Palm Kernel Cake

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