Effect of Roasting and Germination on Carbohydrates and Anti-nutritional Constituents of Indigenous and Exotic Cultivars of Pseudo-cereal <i>(Chenopodium)</i>

Jun, Hu; Kim, Tae Sook

doi:10.1080/09751270.2017.1336020

Cited by 11 publications

(8 citation statements)

References 9 publications

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“…The reduction during roasting could be due to flavonoids’ sensitivity to high temperatures [ 87 ]. The results on the reduction of flavonoids during roasting are similar to the findings of other authors [ 88 ].…”

Section: Discussionsupporting

confidence: 91%

Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food

Maiyo

Khamis

Okoth

et al. 2022

Foods

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Currently, no data exist on the utilization of the newly described cricket species (Scapsipedus icipe) meal as additive in food products, though they have high protein (57%) with 88% total digestibility as well as a variety of essential amino acids. This article presents the first report on the effects of processing techniques and the inclusion of cricket meal (CM) on the nutrient and antinutrient properties of four porridge products compared to a popularly consumed commercial porridge flour (CPF). Porridge enriched with CM had significantly higher protein (2-folds), crude fat (3.4–4-folds), and energy (1.1–1.2-folds) levels than the CPF. Fermented cereal porridge fortified with CM had all three types of omega-3 fatty acids compared to the others. The vitamin content across the different porridge products varied considerably. Germinated cereal porridge with CM had significantly higher iron content (19.5 mg/100 g). Zinc levels ranged from 3.1–3.7 mg/100 g across the various treatments. Total flavonoid content varied significantly in the different porridge products. The phytic acid degradation in germinated and fermented porridge products with CM was 67% and 33%, respectively. Thus, the fortification of porridge products with cricket and indigenous vegetable grain powder could be considered an appropriate preventive approach against malnutrition and to reduce incidences in many low-and middle-income countries.

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Section: Discussionsupporting

confidence: 91%

Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food

Maiyo

Khamis

Okoth

et al. 2022

Foods

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“…While in roasting step degradation in TPC was observed because of thermal effect on phenolic compounds which slightly brings down the phenolic content. Similar pattern was noticed in Chenopodium album during malting process [32] . Treatment 5 caused the reduction in TPC of flaxseed, which might be due to the use of aqueous methanol and hexane in combination with ammonia that extracted most of the phenolic components due to the polar nature of solvent as reported in Wanasundara and Shahidi [12] in flaxseed and Felhi et al, [33] in seeds of Ecballium elaterium.…”

Section: Effect On Total Phenolic Contentsupporting

confidence: 82%

Comparative analysis of various processing on total phenolic content and antioxidant activity of flaxseed

Yadav¹,

Khatak²,

Singhania³

et al. 2020

Int. J. Chem. Stud.

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Flaxseed, a minor oilseed possesses various biologically important components which makes it a potential food source. Along with its high nutritional quality, it has high antioxidant properties which protect human from various diseases. This study focused on analyzing and comparing the effect of different processes viz. soaking, roasting, mating, two-phase solvent extraction method, dehulling on the nutritional composition and biochemical properties (total phenolic content and antioxidant activity). Positive Pearson correlation was observed between crude protein & crude fiber (0.472) and negative correlation of crude fat with crude protein (0.56) & crude fiber (0.91). The TPC ranged from 354.82 to 748.3 GAE mg/100g while antioxidant activity ranged from 19.61% to 49.51%. Salt soaking methods slightly affected the TPC and AA while T4 significantly increased the both TPC and AA due to germination step. However, dehulling process exposed the flaxseed to damages from light and heat, thus significant reduction was observed.

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“…There was a 27.08% reduction in tannin content. Modgil and Sood (2017) stated that the seed coat containing the tannin components gets ruptured during germination resulting in their losses. Moreover, new complex components are also formed and some losses are also due to the leaching of tannins in water during soaking.…”

Section: Effect Of Soaking and Germination On Nutritional And Anti-nutritional Componentsmentioning

confidence: 99%

Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth (Amaranthus hypochondriacus L.), quinoa (Chenopodium quinoa L.), and buckwheat (Fagopyrum esculentum L.)

Thakur

Kumar

Ahmed

et al. 2021

Current Research in Food Science

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Pseudocereals have attracted the attention of nutritionists and food technologists due to their high nutritional value. In addition to their richness in nutritional and bioactive components, these are deficient in gluten and can serve as valuable food for persons suffering from gluten allergies. Processing treatments are considered an effective way to enhance the quality of food grains. Soaking and germination are traditional and most effective treatments for enhancing the nutritional and bioactive potential as well as reducing the anti-nutritional components in food grains. This study reflects the effect of soaking and germination treatments on nutritional, bioactive, and anti-nutritional characteristics of pseudocereals. There was a significant (p ≤ 0.05) increase in nutritional and bioactive components such as crude fiber, crude protein, phenolic components, antioxidant activity, and mineral content but reduced the anti-nutrients such as tannin and phytic acid. In amaranth, there was a significant increase (p ≤ 0.05) of 7.01, 74.67, 126.62, and 87.47% in crude protein, crude fiber, phenolic content, and antioxidant activity but significant (p ≤ 0.05) reduction of 32.30% and 29.57% in tannin and phytic acid contents, respectively. Similar changes in values of crude proteins, crude fiber, phenolic content, and antioxidant activity were observed in buckwheat and quinoa. While the anti-nutritional components such as tannin and phytic acid decreased by 59.91 and 17.42%, in buckwheat and 27.08% and 47.57%, in quinoa, respectively. Therefore, soaking and germination proved to be excellent techniques to minimize the anti-nutritional component and enhance the nutritional, bioactive, and antioxidant potential of these underutilized grains.

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Effect of Roasting and Germination on Carbohydrates and Anti-nutritional Constituents of Indigenous and Exotic Cultivars of Pseudo-cereal (Chenopodium)

Cited by 11 publications

References 9 publications

Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food

Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food

Comparative analysis of various processing on total phenolic content and antioxidant activity of flaxseed

Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth (Amaranthus hypochondriacus L.), quinoa (Chenopodium quinoa L.), and buckwheat (Fagopyrum esculentum L.)

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