Review of the Health Benefits of Cereals and Pseudocereals on Human Gut Microbiota

Zeyneb, Hitache; Al-Dalali, Sam; Pei, Hairun; Cao, Xueli

doi:10.1007/s11947-023-03069-2

Cited by 4 publications

(1 citation statement)

References 147 publications

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“…They have comparatively higher protein content than other cereals such as wheat, rice and a better amino acid profile, especially lysine, arginine, methionine, making them comparable to animal protein. These are crucial largely for the health benefits including controlling high blood pressure and blood sugar, lowering cholesterol, reducing constipation and obesity and preventing cancer risks (Hitache et al , 2023; Bekkering and Tian, 2019). Another grain, pearl millet, locally known as bajra in India, is a probable prospect for food diversification due to its rich nutritional profile having high protein, fiber, mineral, fatty acids contents and good antioxidant properties.…”

Section: Introductionmentioning

confidence: 99%

Design optimization and comparative analysis of hypoallergenic muffins to wheat muffins and nutritive improvement using Moringa leaves powder

Rustagi

Khan

Jain

et al. 2023

NFS

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Purpose Gluten is a triggering factor for gluten-related disorders. However, the present market provides expensive, less varied and poor nutritional products. Therefore, this study aims to develop gluten-free muffins and improve their nutritional profile, as well as evaluate the physical, chemical and sensorial aspects of them. Design/methodology/approach A combination of pearl millet, buckwheat and amaranth was used to formulate gluten-free muffin using central composite rotatable design of response surface methodology for optimization of selected parameters (hydroxypropyl methyl cellulose [HPMC], baking temperature and baking time). The optimized muffins were incorporated with Moringa leaves powder. Finally, the final products were compared with the wheat muffins. Findings The optimization range of selected variables was 1% HPMC, 170°C baking temperature and 30.33 min baking time with a desirability function of 0.75. The incorporation of 5% Moringa leaves powder enhanced the nutritional profile of gluten-free muffins – increased protein (38%), fiber (208%), iron (224%) and calcium (25%) values. However, the overall acceptability reduced due to decrease in flavor and odor. Originality/value Nonetheless, the ease of accessibility of these convenience gluten-free muffins as well as the nutritional density can help the food research and nutritionists to bridge the gap in current gluten-free market. This puts focus on the use of underutilized crops such as millets and buckwheat which are nutritionally dense.

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Section: Introductionmentioning

confidence: 99%