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"nutritional composition"
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Comparative Analysis of Physico-Chemical Properties of Parbhani Shakti sorghum and evaluation of its nutritional profile under different pre-treatments
Parbhani Shakti, India's first biofortified sorghum variety, has been developed to address widespread micronutrient deficiencies and to improve the nutritional status of populations dependent on millets and cereals. This study aimed to evaluate and compare the physico-chemical, dimensional, functional, and nutritional properties of Parbhani Shakti with a local control sorghum variety, while also examining the effect of selected pre-treatments—roasting, popping, malting and malting + thermal steaming effects on its nutritional quality and antinutritional content by following standard procedures. Dimensional analysis revealed that Parbhani Shakti had significantly greater grain length (4.47 mm), sphericity (89.34%) and surface area (33.16 mm²), indicating superior grain structure and processing suitability. Functional attributes such as hydration capacity, swelling capacity, and bulk density also showed improvements in Parbhani Shakti compared to the control. Color values (L*, a*, b*) further confirmed better visual appeal and possible consumer acceptance. Although differences in thousand grain weight and swelling index were not statistically significant, Parbhani Shakti demonstrated consistently better overall functionality. Among the various pre-treatments applied, malting was found to be the most effective in improving the nutritional profile. It significantly increased protein (10.87 g/100 g), calcium (19.12 mg/100 g), iron (7.94 mg/100 g), and magnesium contents, while notably reducing tannins (2.11 mg TAE/100 g) and phytates (1.85 mg/100 g). These changes are nutritionally desirable and suggest enhanced bioavailability of essential nutrients. The study concludes that Parbhani Shakti sorghum, especially when subjected to malting, can serve as a functional, nutrient-rich and techno economic feasible method suitable for developing health-oriented food products. Its adoption and utilization can play a crucial role in supporting food and nutrition security, especially in regions vulnerable to malnutrition and dietary inadequacies.
Journal Article
In vitro ruminal fermentation, methane emissions, and nutritional value of different tropical feedstuffs for ruminants
Objective: This research aimed to evaluate in vitro ruminal fermentation, methane (CH4) emissions, and the relationship between the nutritional content and CH4 emissions of tropical feedstuffs to formulate low CH4-emitting feeds for ruminants.
Materials and Methods: Eighteen feedstuffs, including roughages (3 crop residues, 2 silages, 3 common grasses, and 4 leguminous fodder) and 6 concentrates, were evaluated using the Hohenheim Gas Test. Approximately 200 mg of feed were incubated with a rumen fluid-buffer solution for 72 h to test gas production (GP) and 120 mg for 24 h to determine the CH4 con-centration in the gas. Digestibility of organic matter (dOM) and metabolizable energy (ME) were calculated using GP data.
Results: Leguminous fodder contained the highest crude protein (CP) concentration (166–314 gm/kg dry matter (DM)), followed by common grasses (52–147 gm/kg DM) and silages (94–106 gm/kg DM), but the lowest concentration of detergent fiber fractions. Crushed wheat and maize had higher dOM and ME (87.8% and 90.9%, and 14.4 MJ/kg DM and 13.8 MJ/kg DM, respectively), and their CH4 concentration (% of GP) and CH4 emissions (L CH4/kg dOM) followed a similar trend as the other feedstuffs. The dOM and ME of German grass and Ipil-ipil were higher, whereas the CH4 concentration and CH4 emissions were lower compared to crop residues and other common grasses. The CH4 emissions originating from the feedstuffs were positively correlated with the concentration of neutral detergent fiber and GP and negatively correlated with CP.
Conclusion: Our result provides an opportunity to select feed ingredients with higher digestibility and concurrently less CH4 emissions in formulating diets for ruminants when using commonly available feed resources in many tropical countries. This may enhance animal productive performances while reducing the impact of animal production on the environment.
Journal Article
Prospects for improvement of Plectranthus edulis (Vatke) Agnew
Plectranthus edulis (Vatke) Agnew is a tuber crop originated and cultivated in Ethiopia for food and medicinal uses. It has higher quality nutrient composition than other tuber crops. The cultivation of P. edulis is under threat because of introduction of exotic species, land use change, habitat destruction, population pressure, selection of only few local varieties by farmers and climate change. Although P. edulis is a high potential food security crop, there is no any improved variety as there has been very little research on the crop. This lack of research attention including absence of improved varieties and lack of conservation strategy may lead to significant genetic erosion of this crop. Previous studies of P. edulis include documentation of indigenous knowledge, analysis of nutritional composition and the use of its starch in drug formulation, traditional cultivation practices, micropropagation, in vitro regeneration, and morphological and molecular genetic diversity. However, more extensive research in all aspects is required for its improvement, use and conservation. Therefore, it is imperative to review the research results of this crop for the research community. This article reviewed research findings of this crop and presents it in a comprehensive way so that the readers will get ample information and can refer original research findings for the details.
Journal Article
The nutritional and health attributes of kiwifruit: a review
PurposeTo describe the nutritional and health attributes of kiwifruit and the benefits relating to improved nutritional status, digestive, immune and metabolic health. The review includes a brief history of green and gold varieties of kiwifruit from an ornamental curiosity from China in the 19th century to a crop of international economic importance in the 21st century; comparative data on their nutritional composition, particularly the high and distinctive amount of vitamin C; and an update on the latest available scientific evidence from well-designed and executed human studies on the multiple beneficial physiological effects.Of particular interest are the digestive benefits for healthy individuals as well as for those with constipation and other gastrointestinal disorders, including symptoms of irritable bowel syndrome. The mechanisms of action behind the gastrointestinal effects, such as changes in faecal (stool) consistency, decrease in transit time and reduction of abdominal discomfort, relate to the water retention capacity of kiwifruit fibre, favourable changes in the human colonic microbial community and primary metabolites, as well as the naturally present proteolytic enzyme actinidin, which aids protein digestion both in the stomach and the small intestine. The effects of kiwifruit on metabolic markers of cardiovascular disease and diabetes are also investigated, including studies on glucose and insulin balance, bodyweight maintenance and energy homeostasis.ConclusionsThe increased research data and growing consumer awareness of the health benefits of kiwifruit provide logical motivation for their regular consumption as part of a balanced diet. Kiwifruit should be considered as part of a natural and effective dietary strategy to tackle some of the major health and wellness concerns around the world.
Journal Article
The Dioscorea Genus (Yam)—An Appraisal of Nutritional and Therapeutic Potentials
The quest for a food secure and safe world has led to continuous effort toward improvements of global food and health systems. While the developed countries seem to have these systems stabilized, some parts of the world still face enormous challenges. Yam (Dioscorea species) is an orphan crop, widely distributed globally; and has contributed enormously to food security especially in sub-Saharan Africa because of its role in providing nutritional benefits and income. Additionally, yam has non-nutritional components called bioactive compounds, which offer numerous health benefits ranging from prevention to treatment of degenerative diseases. Pharmaceutical application of diosgenin and dioscorin, among other compounds isolated from yam, has shown more prospects recently. Despite the benefits embedded in yam, reports on the nutritional and therapeutic potentials of yam have been fragmented and the diversity within the genus has led to much confusion. An overview of the nutritional and health importance of yam will harness the crop to meet its potential towards combating hunger and malnutrition, while improving global health. This review makes a conscious attempt to provide an overview regarding the nutritional, bioactive compositions and therapeutic potentials of yam diversity. Insights on how to increase its utilization for a greater impact are elucidated.
Journal Article
Influence of Dietary Protein Content on the Nutritional Composition of Mealworm Larvae (Tenebrio molitor L.)
The use of insects as livestock feed is becoming increasingly accepted because they provide an important source of protein. The purpose of this study was to investigate the chemical composition of mealworm larvae (Tenebrio molitor L.) reared on a range of diets that differed in nutritional composition. Focus was placed on the influence of dietary protein content on larval protein and amino acid composition. For the experimental diets, wheat bran was chosen as the control substrate. The following types of flour-pea protein, rice protein, sweet lupine, and cassava, as well as potato flakes, were mixed with wheat bran and used as the experimental diets. An analysis of the moisture, protein, and fat content was then carried out for all diets and larvae. Furthermore, the amino acid profile was determined. It was shown that supplementing the feed with pea and rice protein was most suitable in terms of high protein yield in larvae (70.9–74.1% dry weight) with low fat content (20.3–22.8% dry weight). The total amino acid content was highest in larvae that were fed with a mixture of cassava flour and wheat bran (51.7 ± 0.5% dry weight), as well as the highest content of essential amino acids (30.4 ± 0.2% dry weight). Moreover, a weak correlation between larval protein content and diet was identified, yet a stronger influence of dietary fats and carbohydrates on larval composition was found. This research could result in improved formulations of artificial diets for Tenebrio molitor larvae in the future.
Journal Article
Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing
In recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-based products. The biggest producers in the world, the USA, South America and China, are from the Pacific region. This enormous production is accompanied by the accumulation of related by-products, in particular, a substance that is known as okara. Okara is a paste that is rich in fibre (50%), protein (25%), fat (10%), vitamins and trace elements. Its proper use would lead to economic advantages and a reduction in the potential for polluting the environment. Its high fibre content and low production costs mean that it could also be used as a dietary supplement to prevent diabetes, obesity and hyperlipidaemia. Chemical or enzymatic treatment, fermentation, extrusion, high pressure and micronisation can all increase the soluble fibre content, and thus improve nutritional quality and processing properties. However, the product also degrades rapidly due to its high moisture content (70–80%), which makes it difficult to handle and expensive to dry by conventional means. The aim of this paper is therefore to thoroughly study the existing literature on this subject in order to develop a general protocol for okara exploitation and valorisation. A cost/benefit analysis could drive the design of eco-friendly, sustainable protocols for the preparation of high-value nutritional products.
Journal Article
Exploring the Properties of Mung Bean, Cowpea, and Soy: Assessing Their Potential Suitability for Use in Plant‐Based Meat Alternatives
ABSTRACT
With the growing global population, there is an increasing need to explore alternative protein sources to meet the rising demand. While soy is an established protein source, mung bean and cowpea are underutilized legumes that offer substantial nutritional and health benefits. Mung bean, cowpea, and soybean flours and protein isolates were prepared and analyzed for their physicochemical, structural, thermal, functional, and nutritional properties. Mung bean and cowpea had high protein contents (20.55d% and 20.29d%, respectively) making them a rich protein source. Cowpea flour had the highest pasting temperature (78.75b °C) and peak viscosity (462.5a cP), indicating superior starch resistance. Mung bean protein isolate showed the highest peak viscosity (23.00c cP). Gelatinization enthalpy varied significantly (p < 0.05) among the flours, with cowpea flour exhibiting the highest values, indicating stronger starch bonding. Key protein bands were identified at 26–60 kDa in mung bean, corresponding to vicilin‐like globulins; 48–61 kDa in cowpea, representing globulins; and 17–75 kDa in soy, linked to β‐conglycinin and glycinin. Mung bean and cowpea offer amino acid profiles comparable to soy, providing essential amino acids and serving as high‐quality protein sources. The flour is rich in macro elements like Mg, K, and Ca, while protein isolates are abundant in Fe, Zn, Cu, and Al. This study highlights mung bean and cowpea as promising, underutilized protein sources with exceptional nutritional and functional properties, offering a sustainable alternative to soy in plant‐based meat applications to meet the growing global demand for plant‐based proteins.
Assessing the suitability of mung bean, cowpea, and soy for plant‐based meat alternatives through physiochemical, functional, structural, thermal, pasting properties and nutritional analysis.
Journal Article
The nutritional use of millet grain for food and feed: a review
Worldwide, millets are regarded as a significant grain, however, they are the least exploited. Millet grain is abundant in nutrients and health-beneficial phenolic compounds, making it suitable as food and feed. The diverse content of nutrients and phenolic compounds present in finger and pearl millet are good indicators that the variety of millet available is important when selecting it for use as food or feed. The phenolic properties found in millets compromise phenolic acids, flavonoids, and tannins, which are beneficial to human health. Moreover, finger millet has an exceptionally unique, more abundant, and diverse phenolic profile compared to pearl millet. Research has shown that millet phenolic properties have high antioxidant activity. The presence of phytochemicals in millet grains has positive effect on human health by lowering the cholesterol and phytates in the body. The frantic demands on maize and its uses in multiple industries have merited the search for alternative grains, to ease the pressure. Substitution of maize with pearl and finger millets in the diets of different animals resulted in positive impact on the performance. Including these grains in the diet may improve health and decrease the risks of diseases. Pearl millet of 50% or more can be used in broiler diets without adversely affecting broiler performance or egg production. Of late, millet grain has been incorporated in other foods and used to make traditional beverages. Thus, the core aim of this review is to provide insight and comprehension about the nutritional and phenolic status of millets and their impact on human and livestock.
Journal Article