Composition, in vitro digestibility, and sensory evaluation of extruded whole grain sorghum breakfast cereals

Mkandawire, Nyambe Lisulo; Weier, Steven A.; Weller, Curtis L.; Jackson, David S.; Rose, Devin J.

doi:10.1016/j.lwt.2014.12.051

Cited by 46 publications

(29 citation statements)

References 37 publications

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“…Similarly, both treatments of fermented beans (FBB and FKB) had a higher digestibility than those reported for beans fermented with other microorganisms, such as Rhizopus microsporus var., Chinensis and Lactobacillus plantarum 33.87 and 35.09%, respectively [37]. The digestibility values for OG and FOG flours were 63.25% and 70% respectively, being similar to those reported by other authors [38]. The protein digestibility increased significantly in all fermented with Pleurotus ostreatus because this fungus has a great selectivity of delignification, which degrades the substrate and makes proteins more digestible [39].…”

Section: Resultssupporting

confidence: 67%

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

et al. 2017

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The aim of the research was to determine the impact of fermentation with Pleurotus ostreatus on kidney beans, black beans, and oats. The results indicate that the fungus has a positive effect on the substrates when compared to the controls. The antioxidant activity (39.5% on kidney beans and 225% on oats in relation to the controls) and content of total polyphenols (kidney beans three times higher regarding the controls) increased significantly by the presence of the fungus mycelium, even after simulated digestion. There was a significant increase in protein digestibility (from 39.99 to 48.13% in black beans, 44.06 to 69.01% in kidney beans, and 63.25 to 70.01% in oats) and a decrease of antinutrient tannins (from 65.21 to 22.07 mg in black beans, 35.54 to 23.37 in kidney beans, and 55.67 to 28.11 in oats) as well as an increase in the contents of some essential amino acids. Overall, this fermentation treatment with Pleurotus ostreatus improved the nutritional quality of cereals and legumes, making them potential ingredients for the elaboration and/or fortification of foods for human nutrition.

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Section: Resultssupporting

confidence: 67%

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

et al. 2017

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“…These findings were in line with In addition to textural features, the flavour of extrudates is crucial for their acceptability. Although the acceptability and texture of extruded non-tannin sorghum breakfast cereal (up to 70% sorghum from dry mix) was comparable to the oat reference, the appearance and aroma liking was found to be considerably reduced (Mkandawire et al, 2015). Various pre-treatments used before the extrusion process -sourdough fermentation, germination and milling fractionation -have much larger impact on adjusting the flavour formation of rye extrudates than the cultivar or extrusion process itself (Heiniö et al, 2003b).…”

Section: Sensory Profiling Was Made By Descriptive Analysis With 10 Tmentioning

confidence: 92%

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Heiniö

Noort

Katina

et al. 2016

Trends in Food Science & Technology

217

153

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Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. Many cereals like rye, oats, barley and sorghum are actually used mainly as wholegrain, whereas for wheat the situation is the opposite. This review deals with factors that differentiate the sensory properties of wholegrain and bran-rich foods from those of refined cereal foods. Hitherto established means of modulating sensory quality and thus improving acceptability of wholegrain foods are also presented. Key words Highlights Most sensory attributes of wholegrain foods are formed during processing  Phenolics, peptides, Maillard reaction products and lipids are the major compounds determining the specific flavour of wholegrain foods  Bran particle size, surface interactions and water binding are key factors in affecting texture formation  Milling, fractionation, bioprocessing and choice of raw materials are among the tools to improve the sensory characteristics of wholegrain foods

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“…The gastric medium was prepared with reference to the method of Mkandawire et al (2015) with some modications. 21 The gastric electrolyte solution (GES) consisted of 3.1 g NaCl, 1.1 g KCL, 0.15 g CaCl 2 , and 0.6 g NaHCO 3 dissolved in 1 L ultrapure water. HCl (0.1 M) was prepared to adjust the GES to pH 3.…”

Section: Simulated Articial Gastric and Intestinal Digestion In Vitromentioning

confidence: 99%

“…The simulated small intestinal electrolyte solution (SIES) was prepared according to the method reported by Mkandawire et al (2015) with some modication, which consisted of 5.4 g NaCl, 0.65 g KCL, and 0.33 g CaCl 2 $H 2 O dissolved in 1 L ultrapure water. NaOH (0.1 M) was used to adjust the SIES to pH 7.…”

Section: Simulated Articial Gastric and Intestinal Digestion In Vitromentioning

confidence: 99%

Artificial simulation of salivary and gastrointestinal digestion, and fermentation by human fecal microbiota, of polysaccharides fromDendrobium aphyllum

et al. 2018

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In vitro salivary and gastrointestinal (GI) digestion and fermentation of polysaccharides extracted from Dendrobium aphyllum were investigated in this study. Salivary amylase showed no influence on D.aphyllum polysaccharides (DAP). The molecular weight of DAP decreased dramatically during the first 0.5 h of gastric digestion, and then reduced steadily during the subsequent GI tract consumption. The content of reducing sugars increased steadily during GI digestion. Only released free mannose of DAP was detectable by gas chromatography-mass spectrometry analysis during the first 12 h of fermentation, which was contributed by fecal microbiota metabolism. In terms of the fermentation pattern, the pH dropped significantly due to the formation of six types of short-chain fatty acids (SCFAs). This study demonstrates that polysaccharides extracted from D. aphyllum can be digested by the GI tract and are physiologically active in the human large bowel by lowering the pH of the large intestinal environment and promoting the production of SCFAs.

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Composition, in vitro digestibility, and sensory evaluation of extruded whole grain sorghum breakfast cereals

Cited by 46 publications

References 37 publications

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Artificial simulation of salivary and gastrointestinal digestion, and fermentation by human fecal microbiota, of polysaccharides fromDendrobium aphyllum

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