Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains

Suhag, Rajat; Dhiman, Atul; Deswal, Gaurav; Thakur, Dhruv; Sharanagat, Vijay Singh; Kumar, Kshitiz; Kumar, Vijay

doi:10.1016/j.lwt.2021.111960

Cited by 59 publications

(26 citation statements)

References 58 publications

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“…Antinutritional factors are known to negatively influence bioavailability of macro and micronutrients (Thakur, Sharma, & Thakur, 2019). Antinutritional factors such as phytate, tannin and oxalate significantly reduces the protein digestibility of food crops by forming a complex structure (Suhag et al, 2021). Phytate and oxalates can form chelates with divalent and trivalent metallic ions such as Cd, Mg, Zn, and Fe to form poorly soluble compounds that are not readily absorbed from the gastrointestinal tract thus decreasing their bioavailability (Akwaowo, Ndon, & Etuk, 2000).…”

Section: Resultsmentioning

confidence: 99%

Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf

Terefe

Omwamba

Nduko

2022

Journal of Food Safety

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Cassava leaves serves as a source of alternative proteins for people in developing countries who could not easily access the available protein sources. However, its use is limited by the presence of toxic compounds, particularly cyanogenic glycosides. Thus, use of appropriate processing technique is indispensable to reduce the toxic compounds to a safer limit before utilization of cassava leaf. The objective of this study was therefore to evaluate the effect of Lactobacillus plantarum and Saccharomyces cerevisiae strains, and their co‐culture on nutritional contents and antinutritional factors of cassava leaf during fermentation. A 4 × 5 factorial experimental design was used to determine the effect of fermentation setups and time on chemical composition, antinutritional contents, in vitro protein digestibility and mineral contents of cassava leaf. During 48 h of fermentation, a significant change (p < 0.05) in moisture, protein, fiber, fat, and ash contents were observed. Protein content was improved by 34.91%, while in vitro digestibility of protein was improved by 28.07% during 48 h of L. plantarum fermentation. Cyanide, oxalate, tannin, and phytate contents were decreased significantly (p < 0.05) for all fermentation setups. The highest reduction in cyanide (97.17%) and oxalate (86.44%) was achieved under L. plantarum fermentation. The highest reduction in tannin (93.25%) and phytate (91.11%) was achieved under co‐culture fermentation of cassava leaf. A significant (p < 0.05) reduction of mineral contents except iron was observed during 48 h of fermentation. A significant (p < 0.0001) strong negative correlation was found between protein with cyanide (−0.8164), oxalate (−0.7991), phytate (−0.7851), and tannin (−0.6906). In vitro digestibility of protein also showed a strong significant (p < 0.0001) negative correlation with phytate (−0.9628), oxalate (−0.9407), cyanide (−0.9305), and tannin (−0.8493). Application of L. plantarum and S. cerevisiae in cassava leaf fermentation showed significant improvement of nutritional qualities by reducing the antinutritional factors and toxic compounds. Fermentation of cassava leaf using these strains ascertain utilization of cassava leaf for human consumption to tackle protein energy malnutrition.

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Section: Resultsmentioning

confidence: 99%

Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf

Terefe

Omwamba

Nduko

2022

Journal of Food Safety

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“…In another study, the phytic acid content of raw green gram samples decreased from 1,251.195 to 591.798 mg/100 g when treated with microwave at 807.88 W for 79 s (Pande et al, 2012). The reduction in phytic acid at this optimal power level and exposure period resulted in its thermal degradation or the creation of insoluble complexes (Suhag et al, 2021). During microwave treatment, the moisture in cotyledon is evaporated, which makes pulse matrices porous.…”

Section: Degradation Of Phytic Acid In Pulses Through Different Posth...mentioning

confidence: 99%

“…The reduction in phytic acid at this optimal power level and exposure period resulted in its thermal degradation or the creation of insoluble complexes (Suhag et al, 2021). During microwave treatment, the moisture in cotyledon is evaporated, which makes pulse matrices porous.…”

Section: Microwave Treatmentmentioning

confidence: 99%

Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients

Sarkhel

Roy

2022

J Food Process Engineering

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The bioavailability of minerals and proteins in the pulse is endured due to the presence of antinutrient phytic acid. Phytic acid is a proton donor that produces hydrogen ions (H + ) and "phytate" anion, which readily forms salts with available minerals and protein. These phytate complexes are not bioavailable to humans and led to several public health problems like anemia, skeletal abnormalities, osteoporosis, malabsorption, and kwashiorkor syndrome due to Fe, Mn, Ca, Zn, and protein deficiency. Thus, it is a severe concern to the vegetarian population who strongly rely upon pulses to fulfill their daily nutrition requirements. Improving the bioavailability of micronutrients in the pulse matrix requires reduction of phytic acid. A phytic acid reduction strategy should ensure its efficient reduction leading to enhanced micronutrient bioavailability. This article provides a throughout view of the available phytic acid reduction technologies conducted at the postharvest stages of pulse processing.The mechanism of phytic acid reduction during conventional (soaking, cooking, and germination) and novel processing (irradiation, ultrasound, and high pressure) regarding its degradation and interaction with other components has been explored here, providing insight into structure-function relationships. Further, an in-depth analysis of the combined treatments offering better phytic acid reductions has been explained in the light of structural alteration of phytic acid to its lower inositol phosphates. The summarized data on prospects and drawbacks of different phytic acid reduction strategies would provide background information to explore the futuristic possibilities for efficient phytic acid reduction and micronutrient fortification. Practical ApplicationsThe presence of phytic acid in the pulse matrix restricts the micronutrient absorption by complexing with micronutrients leading to their ineffectiveness. The bottom-line population of the income pyramid, who are unable to intake micronutrients from other sources, suffers from several public health problems related to nutrient or combined nutrient deficiencies. Therefore, the degradation of phytic acid in pulses is necessary. This article aims to provide a comprehensive overview and explanation of phytic acid degradation during various postharvest pulses processing. The chelation

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“…Heating processing may induce the production of harmful substances. Acrylamide formation in food material led to particularly high starch content when sugars and an amino acid (asparagine) reacted in starchy foods undergoing a high-temperature treatment of over 120 • C [3]. Acrylamide was detected in plant foods, such as potato products, grain products, cocoa, or coffee beans during high-temperature cooking processes, such as frying, roasting, and baking [4,5].…”

Section: Introductionmentioning

confidence: 99%

“…(2) To investigate the changes in the volatiles and color of adzuki beans after microwave baking and drum roasting. (3) To analyze the relevance of acrylamide formation and color changes in adzuki beans during roasting.…”

Section: Introductionmentioning

confidence: 99%

Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting

Yao

Zheng

Zhao³

et al. 2021

Foods

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Baked adzuki beans are rich in tantalizing odor and nutritional components, such as protein, dietary fiber, vitamin B, and minerals. To analyze the final quality of baked beans, the acrylamide and volatile formation of adzuki beans were investigated under the conditions of microwave baking and drum roasting. The results indicate that the acrylamide formation in baked adzuki beans obeys the exponential growth function during the baking process, where a rapid increase in acrylamide content occurs at a critical temperature and low moisture content. The critical temperature that leads to a sudden increase in acrylamide content is 116.5 °C for the moisture content of 5.6% (w.b.) in microwave baking and 91.6 °C for the moisture content of 6.1% (w.b.) in drum roasting. The microwave-baked adzuki beans had a higher formation of the kinetics of acrylamide than that of drum-roasted beans due to the microwave volumetric heating mode. The acrylamide content in baked adzuki beans had a significant correlation with their color due to the Maillard reaction. A color difference of 11.1 and 3.6 may be introduced to evaluate the starting point of the increase in acrylamide content under microwave baking and drum roasting, respectively. Heating processes, including microwave baking and drum roasting, for adzuki beans generate characteristic volatile compounds such as furan, pyrazine, ketone, alcohols, aldehydes, esters, pyrroles, sulfocompound, phenols, and pyridine. Regarding flavor formation, beans baked via drum roasting showed better flavor quality than microwave-baked beans.

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Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains

Cited by 59 publications

References 58 publications

Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf

Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf

Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients

Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting

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