Sprouted grains-based fermented products

Wu, Fengfeng; Xu, Xueming

doi:10.1016/b978-0-12-811525-1.00007-5

Cited by 16 publications

(12 citation statements)

References 123 publications

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“…Beside fresh consumption, sprouts and microgreens are suitable for creating novel food products, such as juices [159], fermented drinks (i.e., juices [160]), or foods such as breakfast or snack foods, seasonings (e.g., vinegar or sauce), and weaning foods [161], probiotic beverage or foods [162], yogurt [163], powder enriched flours [164,165], and bakery products [127,[166][167][168], and, more recently, tea [169], as well as food matrices [170]. Furthermore, the use in flour mixture of powder from sprouted wheat pomace, as by-product from juice production, was recently evaluated and found to increase of nutritional value in relation to wheat flour [171].…”

Section: Post-harvest Shelf Life and Processingmentioning

confidence: 99%

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

et al. 2020

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Sprouts and microgreens have attracted tremendous interest across multiple disciplines in recent years. Here, we critically review the most recent advances to underscore research prospects and niches, and related challenges, not yet addressed or fully pursued. In particular, we report a number of themes that merit special attention as a result of their relevance to plant science, nutrition, health, and zootechnics: (1) species not yet or inadequately investigated, such as wild plants, and fruit tree strains; (2) abiotic and biotic factors, and biostimulants, for elicitation strategies and metabolic engineering; (3) sanitization and processing technologies to obtain high-quality products; (4) digestive fate and impact of bioactive elements, antinutrients, and allergens on human nutrition; (5) experimental challenges to researching health benefits; (6) the opportunity to generate natural product libraries for drug discovery; and (7) sprouts in animal feeding to improve both animal health and the nutritional value of animal products for the human diet. The convergence of different themes involving interdisciplinary competencies advocate fascinating research pursuits, for example, the elicitation of metabolic variants to generate natural product collections for identification and selection of bioactive chemicals with a role as nutraceuticals, key constituents of functional foods, or interactive partners of specific drugs.

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Section: Post-harvest Shelf Life and Processingmentioning

confidence: 99%

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

et al. 2020

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“…The CB had the highest fibre content (56.8%), followed by the OPB (54.6%). The residual sorghum grains in umqombothi consist of solids made of dextrins, dietary fibres, and starch residues that give the beer its high fibre content [5,8,27]. The dietary fibre may impart the beer with antimicrobial properties, possibly inducing favourable bowel movements [28,29].…”

Section: Proximate Compositionsmentioning

confidence: 99%

Nutritional Compositions of Optimally Processed Umqombothi (a South African Indigenous Beer)

2021

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Umqombothi (a South African indigenous beer) is an important dietary beverage for many undernourished, low-income consumers in rural, semi-urban and urban areas. Umqombothi was brewed using optimal conditions earlier obtained and compared to the customary beer brew (CB) and mixed raw ingredients (RI). The products were evaluated for proximate compositions, minerals, amino acids, B-group vitamins, and sugar compounds. The optimised beer brew (OPB) was relatively higher in energy (165 kcal), crude protein (8.6%), and ash content (1.0%). The CB had the highest concentration of sodium (299.8 mg/kg), magnesium (1170.5 mg/kg), potassium (2993.8 mg/kg), and phosphorus (2100.7 mg/kg). Glutamic acid was the highest detected amino acid, with concentrations of 1.5 g/100 g, 1.5 g/100 g, and 1.6 g/100 g in the RI, CB, and OPB, respectively. The OPB contained a higher concentration of the two forms of vitamin B3, nicotinamide (0.2 µg/g) and nicotinic acid (0.7 µg/g) in comparison to the CB. The concentration of the antioxidant, mannitol, was 0.4 mg/g, 0.2 mg/g, and 2.0 mg/g in the RI, CB, and OPB respectively. Overall, OPB displayed a desirable nutritional profile compared to the CB.

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“…This practice means that umqombothi is opaque and not clear due to suspended solids. Suspended solids (5-7%) are mostly starch residues, dextrins and dietary fibres, which also give the beer its high calories [1,8,12,20,35]. Depending on where and how the beer is brewed, umqombothi has an average pH range of 3 to 4.2, a lactic acid level of 0.26% and a low alcohol content of 2-3.5% v/v [8,12,14].…”

Section: Physicochemical Constituentsmentioning

confidence: 99%

Processing, Characteristics and Composition of Umqombothi (a South African Traditional Beer)

et al. 2020

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Traditional beers, such as palm wine, kombucha and others, are notable beverages consumed all over the globe. Such beverages historically contribute to food security on a global scale. Umqombothi is a South African traditional beer nutritionally packed with minerals, amino acids, B-group vitamins and much-needed calories. As a result, the production and consumption of this traditional beverage has been an integral part of South African’s social, economic and cultural prosperity. Unfortunately, difficulties in bioprocessing operations have limited its availability to household and small-scale production. It is at these micro-production scales that poor hygiene practices and the use of hazardous additives and contaminated raw materials continue to increase, posing serious health risks to the unassuming consumer. This study provides an overview of the processing steps and underlying techniques involved in the production of umqombothi, while highlighting the challenges as well as future developments needed to further improve its quality and global competitiveness with other alcoholic products.

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Sprouted grains-based fermented products

Cited by 16 publications

References 123 publications

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

Nutritional Compositions of Optimally Processed Umqombothi (a South African Indigenous Beer)

Processing, Characteristics and Composition of Umqombothi (a South African Traditional Beer)

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