Impact of hydrothermal processing on Job's tears grain fractions and its protein isolates: Evaluation of digestibility, functionality, and anti‐nutritional factors

Luithui, Yoya; Kamani, Mohammad Hassan; Manchanahally, Meera

doi:10.1111/jfpp.15636

Cited by 3 publications

(3 citation statements)

References 57 publications

(106 reference statements)

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“…Steam helps in loosening of the seed coat as increased moisture and temperature while steaming results in disruption of bond and affects the breakage and gum adhesiveness between the hull and endosperm. Many researchers have reported the impact of steaming on improving dehulling yield of the seed 9,21–23 …”

Section: Resultsmentioning

confidence: 99%

“…Many researchers have reported the impact of steaming on improving dehulling yield of the seed. 9,[21][22][23] The extraction rate of dehulled seeds was found to be better at 2400 rpm for the NH and moisture treated seeds (T1 and T2). However, the steam treated seeds (T3 and T4) showed higher dehulling yield at 2600 rpm but the increment was not significant (P > 0.05).…”

Section: Effect Of Hydrothermal Treatments On Dehulling Parameters Of...mentioning

confidence: 99%

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Hydrothermal treatment of hemp seeds (Cannabis sativa L.): impact on its dehulling yield, fatty acid profile and nutritional characteristics

et al. 2022

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BACKGROUND: Hemp seeds are highly nutritious and a sustainable source of protein and omega-fatty acids. The outer shell of the seeds restricts its utilization in the food industry. Dehulling of the seeds leads to a lot of processing losses due to high oil content and hard shell of the seed. Therefore, in the present study, hydrothermal treatment of the hemp seeds (Cannabis sativa L.) before dehulling was proposed to reduce the endosperm breakage and improve dehulling yield of seeds.RESULT: The hemp seeds were subjected to four types of treatments, namely moisture addition (at 14%) with tempering for 10 min and 60 min followed by drying (28-30 °C) and steaming at atmospheric pressure for 5 min and 10 min. Results from the study showed that the hydrothermal treatments impacted the hardness of the endosperm and therefore improved the dehulling yield by 1.3 to 1.5 folds. Also, the dehulling losses significantly reduced from 26.80% to 9.52% after the steaming treatments. Though steaming to some extent affected the colour of the dehulled seeds compared to other treatments, it showed an increment in protein digestibility from 86.53% to 88.73%.CONCLUSION: Among all the hydrothermal treatments, steaming showed significant improvement in the yield of dehulled hemp seeds. It reduced endosperm breakage without affecting the seeds' fatty acid profile and nutritional quality. It can be concluded that steaming as a pretreatment can be used for improved dehulling of hemp seeds, aiding the better valourization of hemp seeds in the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Effect Of Hydrothermal Treatments On Dehulling Parameters Of...mentioning

confidence: 99%

Hydrothermal treatment of hemp seeds (Cannabis sativa L.): impact on its dehulling yield, fatty acid profile and nutritional characteristics

et al. 2022

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“…Biji hanjeli dapat dikonsumsi sebagai bentuk sup dan minuman. Beberapa kandungan senyawa penting dalam biji diantaranya fenol, flavonoid, vitamin, minyak, asam lemak, serat, protein dan polisakarida [2][3][4]. Selain itu beberapa aktivitas antioksidan, antiinflamasi, anti obesitas juga merupakan peranan penting yang dapat diperoleh dari biji hanjeli [5].…”

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Pelatihan Pembuatan Bolu Biji Hanjeli Kepada Masyarakat Kawasan Geopark Ciletuh, Kabupaten Sukabumi

Nurcahyani

Azizah

Suryadi

et al. 2023

JIPMI

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Latar belakang: Kawasan geopark Ciletuh memiliki potensi pangan lokal yang dikenal sebagai hanjeli. Hanjeli memiliki kadar pati dan karbohidrat yang tinggi, protein yang rendah dan komponen kalsium, maka hanjeli dinilai sangat baik untuk diolah menjadi bahan pangan. Penggunaan tepung bebas gluten untuk bahan pembuatan bolu sangat baik untuk penderita celiac dan intoleransi gluten. Tujuan: Kegiatan ini merupakan upaya untuk meningkatkan nilai ekonomi hanjeli dan meningkatkan pengetahuan masyarakat terhadap produk olahan hanjeli. Metode: Tim pengabdian masyarakat Program Studi Pendidikan Teknologi Agroindustri, Fakultas Pendidikan Teknologi dan Kejuruan, Universitas Pendidikan Indonesia bekerjasama dengan Rumah Hanjeli Indonesia telah membuat formulasi produksi bolu berbahan tepung hanjeli. Tim pengabdian memberikan pelatihan dan edukasi kepada masyarakat di sekitar Kawasan Geopark Ciletuh tentang pemanfaatan biji hanjeli dan potensi pengolahannya menjadi produk pangan yang dapat meningkatkan nilai ekonomi dari biji hanjeli. Hasil: Pembuatan bolu dengan tepung hanjeli dihadiri 12 peserta yang aktif bertanya dan berdiskusi selama pelatihan berlangsung. Kesimpulan: Transfer pengetahuan dan ketrampilan dalam pembuatan bolu dengan tepung hanjeli dapat dilakukan dengan baik. Ketrampilan yang diperoleh dapat dikembangkan lebih lanjut jika produksi akan ditingkatkan pada skala komersial. Kata Kunci: bolu, hanjeli, kawasan geopark, pengabdian masyarakat, rumah hanjeli indonesia __________________________________________________________________________________________ Abstract Background: The Ciletuh Geopark area has a local food known as hanjeli. Hanjeli has high levels of starch and carbohydrates, low proteins, and calcium components, therefore, hanjeli is considered for food ingredient. The gluten-free flour for cake-making is beneficial for people with celiac and gluten intolerance. Objective: This training activity is to improve the community's knowledge of processed hanjeli products, the economic value of hanjeli flour, and the surrounding community's economy. Method: The community service team of the Agro-industrial Technology Education Study Program, Faculty of Technology and Vocational Education, Universitas Pendidikan Indonesia had created a formulation of cake production made from hanjeli flour. The community service team in collaboration with Rumah Hanjeli Indonesia provided education and training to the community around the Ciletuh Geopark Area about the utilization of hanjeli seeds and the food product processing that it can increase the economic value of hanjeli sources. Result: The training for making cakes with hanjeli flour was attended by 12 participants who actively asked questions and discussed. Conclusion: The transfer of knowledge and skills in making cakes with hanjeli flour has been done successfully. The skills acquired have to be further developed when the production is scaled up commercially. Keywords: cake, hanjeli, geopark area, community service, rumah hanjeli indonesia

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A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties

Deka

Dutta

Sharma

2023

J Food Process Engineering

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Millets represent a group of at least 13 highly nutritious, climate‐resilient grain species. Currently being considered as potential replacement to conventional staple food crops, there occurs an urgent necessity for their value addition through processing. Parboiling, heat‐moisture treatment, dry heat processes, and extrusion are the prominent hydrothermal processes for grains. In this article, process principles and research reported on hydrothermally processed millets have been exhaustively reviewed to enable the future positioning of millets in the food industry. Each hydrothermal process is unique and exerts a specific effect on millet properties. Efficiency in the reduction of inherent antinutrient compounds, namely tannins, phytic acid, phenols, and trypsin inhibitors is a key consideration in process designing. Intercomponent interactions in processed millets, namely compound entrapment, Maillard browning, starch–lipid complex, disulfide crosslinking in proteins, protein–lipid complex, tannin–protein complex, and others crucially control the product quality. Processed millet grains and products are established as functional foods, based on biochemical and in vivo studies. The review also identified major gaps in research. With distinct morphological, compositional, and functional differences, each millet variety can be individually dealt for setting process parameters. Being rich in lipid and antioxidant compounds, possibilities for rancidity control need to be examined for stored millet flours. Flours have been mostly used for partial replacement of base flour in developed products. The possibility of using hydrothermally modified millet flours in single flour products can be explored.

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Impact of hydrothermal processing on Job's tears grain fractions and its protein isolates: Evaluation of digestibility, functionality, and anti‐nutritional factors

Cited by 3 publications

References 57 publications

Hydrothermal treatment of hemp seeds (Cannabis sativa L.): impact on its dehulling yield, fatty acid profile and nutritional characteristics

Hydrothermal treatment of hemp seeds (Cannabis sativa L.): impact on its dehulling yield, fatty acid profile and nutritional characteristics

Pelatihan Pembuatan Bolu Biji Hanjeli Kepada Masyarakat Kawasan Geopark Ciletuh, Kabupaten Sukabumi

A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties

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