Nutritional potential, bioaccessibility of minerals and antioxidant properties of niger (<i>Guizotia abyssinicacass.</i>) seed protein

Thatte, Prachi; Lakshmi, A. Jyothi

doi:10.1111/j.1365-2621.2011.02890.x

Cited by 7 publications

(5 citation statements)

References 34 publications

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“…Results of this analysis also showed that niger seeds can be a significant source of proteins, the USA sample contained the highest levels (28.2%), followed by ID2 (26.6%) with ID1 showing the lowest values (18.3%) ( Table 2). This range of protein content is similar to those reported by Thatte and Lakshmi (2012) at 25.5%. In contrast, soybean contained higher amounts (36.5%), while sesame seed (17.7%), flaxseed (18.3%), and safflower seed (16.2%) are appreciably lower (USDA Nutrient Database).…”

Section: Resultssupporting

confidence: 90%

Quality and chemistry of niger seeds (Guizotia abyssinica) grown in the United States

Fatima

Villani

Komar

et al. 2015

Industrial Crops and Products

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Section: Resultssupporting

confidence: 90%

Quality and chemistry of niger seeds (Guizotia abyssinica) grown in the United States

Fatima

Villani

Komar

et al. 2015

Industrial Crops and Products

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“…The protein concentration in the noug seeds used in this study varied between 17.8% and 30.0%, depending on the genotype and location of cultivation, and therefore corresponded with previous reports of a 25-28% protein concentration in noug seeds [43], although with a wider range of content. ANOVA showed no significant (at p < 0.05) variation in the seed protein concentration among genotypes (Table 3) or in the interactions between genotypes and locations, although a significantly (p < 0.05) higher seed protein concentration was noted when noug was grown in Ginchi (27.5%), compared with Holeta (25.4%; Table 4).…”

Section: Protein Concentration In Noug Seedssupporting

confidence: 91%

“…Previous studies [76] have indicated that the amino acid composition of noug seeds is fairly balanced for human consumption. Protein isolates prepared from noug have shown a high in vitro protein digestibility, as well as a high iron and zinc dialysability [43] Similarly, as for the seed protein concentration, the mineral composition is of great importance when the whole seed or cake of the oilseed crops are used for human nutrition. For mineral composition, the content of Fe in noug seeds showed a fairly high variation in the present study (Table 5).…”

Section: Nutritional Value Of Noug In Comparison With Other Oilseed Cropsmentioning

confidence: 99%

Nutritional Profile of the Ethiopian Oilseed Crop Noug (Guizotia abyssinica Cass.): Opportunities for Its Improvement as a Source for Human Nutrition

Tsehay

Ortíz

Geleta

et al. 2021

Foods

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The aim of this study was to evaluate the potential of noug as a source for human nutrition. Diverse noug genotypes were evaluated for their content and/or composition of total lipids, fatty acids, proteins, and minerals using standard methods. The total lipid content (32.5–45.7%) and the proportion of an essential fatty acid, linoleic acid (72.2–77.8%), were high in noug, compared to other oilseed crops. The proportion of oleic acid, a monounsaturated fatty acid, was low in noug (5.2–9.2%). The breeding objective of increasing the oleic acid level in the highland, where noug is mainly cultivated, was limited, as the content of this acid was low in this environment. The seed protein concentration (25.4–27.5%) and mineral content were mainly affected by the cultivation environment, as the high temperature increased the amount of protein, whereas the soil condition was a major factor in the variation of the mineral content. Thus, noug is a unique crop with a high seed oil content, of which a high proportion is linoleic acid. With the exception of the seed oleic acid content, when grown in low-altitude areas, the genotypic variation contributes less than the cultivation environment to the nutritional attributes of noug. Hence, high-oleic-acid noug for lowland production can be targeted as a breeding goal.

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“…The carbohydrate, fat and protein values obtained for millet seed flour were higher than those found in the literature, and for ash, the value was a bit lower. The protein, ash and carbohydrate composition values for niger were very close to those found in the literature; only the fat content (37.5 g/100 g) presented a higher value [5,17]. dw-dry weight basis; nd-not detected.…”

Section: Nutritional Profile and Chemical Composition Of The Three Flour Seeds Samplessupporting

confidence: 85%

“…There are very few studies of the full characterization and application of the seeds of G. abyssinica, P. miliaceum L. and P. canariensis [5,8,16,17]. Therefore, this study aims to contribute to the development of new bakery products, enriching the knowledge of the bakery industry as, also, the range of products to be supplied to the final consumer.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Nonconventional Food Plants Seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for Application in the Bakery Industry

et al. 2021

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Consumers have given preferences to food products that, in addition to the nutritional properties, also present bioactive characteristics with beneficial health effects. The use of Nonconventional Food Plants (NCFP) has been an asset for the food industry, not only due to its abundance but, also, because it does not compete with other vegetable matrices used for human consumption for its nutritional properties, chemical and bioactive potentiality. The present work aimed to study the granulometry and water absorption index of three seeds of unconventional food plants: niger, millet and birdseed, followed by their nutritional value, content in free sugars, fatty acids, organic acids, tocopherols and phenolic compounds by chromatographic methods and, also, the evaluation of the antioxidant, hepatotoxic and antimicrobial potential in their hydroethanolic extracts. Bakery products were developed with a partial replacement of wheat flour, using the centroid simplex method to understand the effect of applying NCFP flours in the final physical–chemical characteristics. The high granulometry associated with the high water absorption index indicates that the use of NCFP flours would have to be complemented with other flours for baking. The chemical composition of niger seed stood out the most; however, all seeds presented relatively low IC50 and MIC values for the inhibition of lipid peroxidation and antimicrobial activity, respectively. Finally, breads made with a mixture of millet and birdseed flour showed the greatest similarity to the control bread. Considering their composition in bioactive compounds, the use of these seeds is highly advisable in the context of a fortified diet, being sources of compounds of high nutritional value and with beneficial health effects for the final consumer.

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Nutritional potential, bioaccessibility of minerals and antioxidant properties of niger (Guizotia abyssinicacass.) seed protein

Cited by 7 publications

References 34 publications

Quality and chemistry of niger seeds (Guizotia abyssinica) grown in the United States

Quality and chemistry of niger seeds (Guizotia abyssinica) grown in the United States

Nutritional Profile of the Ethiopian Oilseed Crop Noug (Guizotia abyssinica Cass.): Opportunities for Its Improvement as a Source for Human Nutrition

Characterization of Nonconventional Food Plants Seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for Application in the Bakery Industry

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