Article
Chemistry, Multidisciplinary
Hulegaru Channakeshava Chaya, Sandopu Sravan Kumar, Shankar Jayarama, Paramesha Mahadevappa
Summary: This research focuses on the nutritional composition and antioxidant activities of cereals and pulses in the Indian diet. It found that these foods are high in carbohydrates, unsaturated fatty acids, and vitamin C. Additionally, they contain various phenolic and flavonoid compounds with antioxidant properties.
Review
Food Science & Technology
Mohamed A. Farag, Jianbo Xiao, Hosssam M. Abdallah
Summary: Barley is a highly nutritious cereal crop with beneficial effects against degenerative diseases. However, only 2% of global barley production is utilized due to its unacceptable organoleptic characters. Continuous modifications and novel processing methods are needed to improve its organoleptic characters and decrease its antinutrient levels.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Agriculture, Multidisciplinary
Sajitha Biju, Sigfredo Fuentes, Claudia Gonzalez Viejo, Damir D. Torrico, Sumayya Inayat, Dorin Gupta
Summary: The study found that lentil seeds grown in an Si-supplied drought-stressed environment showed significant increases in nutritional and antioxidant content, as well as significant reductions in antinutrients. These seeds also received higher acceptability scores among consumers, indicating that Si supplementation can enhance the nutritional and sensory properties of seeds.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Review
Food Science & Technology
D. Escobar-Saez, L. Montero-Jimenez, P. Garcia-Herrera, M. C. Sanchez-Mata
Summary: There is a growing trend towards plant-based diets in western society, leading to milk restriction. This study analyzes the nutritional assessment of various commercially available plant-based drinks as alternatives to milk for toddlers. The study suggests that fortified soy drink is the best option for toddlers who do not consume milk, while almond, hemp, and oat drinks are also viable alternatives. Fortifying plant-based drinks with vitamins A, B-12, D, calcium, zinc, and iodine is recommended.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Ndenum Suzzy Shitta, Abush Tesfaye Abebe, Happiness O. Oselebe, Alex Chukwudi Edemodu, Emmanuel Oladeji Alamu, Michael T. Abberton, Bussie Maziya-Dixon, Michael Adesokan, Berhanu Fenta, Wosene Gebreselassie Abtew
Summary: African yam bean has great potential as a food and nutrition source, but its utilization is limited due to seed hardness and high antinutrient factors. This study evaluated the physical and chemical properties of 93 African yam bean accessions in Ethiopia, and found significant variations among the different accessions. These findings can contribute to the selection and improvement of genetic resources.
JOURNAL OF FOOD QUALITY
(2022)
Article
Chemistry, Applied
Xiaoyan Tan, Shaobo Zhang, Alpeshkumar K. Malde, Xinle Tan, Robert G. Gilbert
Summary: This study investigates the effects of endogenous proteins on starch digestion kinetics in chickpeas. It identifies potential proteinaceous alpha-amylase inhibitors belonging to albumin, globulin, and glutelin and explores their binding mechanisms with porcine pancreatic alpha-amylase (PPA) using docking simulation. The results show that small peptides (<3 kDa) from the hydrolysis of endogenous proteins exhibit strong inhibitory activity on PPA. It is found that the different types of alpha-AIs inhibit PPA activity by interacting with specific regions of the enzyme, hindering the formation of enzyme-starch complexes and reducing starch digestibility.
FOOD HYDROCOLLOIDS
(2022)
Article
Multidisciplinary Sciences
F. L. Pathan, A. M. Trimukhe, R. R. Deshmukh, U. S. Annapure
Summary: Plasma processing is an effective method for controlling microorganisms in food preservation at low temperatures. The study investigated the effect of cold plasma treatment on water absorption rate and capacity of six chickpea cultivars using the Peleg model. The results showed that plasma power and treatment time had a significant impact on water absorption rate, but not on water uptake capacity.
SCIENTIFIC REPORTS
(2023)
Article
Horticulture
Natol Anbese Jiru, Habtamu Fekadu Gemede, Ebisa Olika Keyata
Summary: In Ethiopia's East Wollega zone, several underutilized wild edible fruits, including Gardenia erubescens, Ficus mucuso, Dovyalis abyssinica, and Ziziphus spinachristi, are consumed locally without much information on their nutritional composition, antinutrients, and antioxidant properties. This study aimed to analyze these fruits based on standard analytical procedures and found variations in moisture, protein, fat, fiber, ash, carbohydrate, and energy content. Different fruits showed different nutritional profiles, with high carbohydrates and energy in Dovyalis Abyssinica, and high protein and fat in Ziziphus spina-chris and Ficus mucusa. The study also revealed the mineral content and anti-nutrient activity of the fruits, with Gardenia erubescens and Ziziphus spina-chris showing potential for high mineral bioavailability due to their lower antinutrient levels.
INTERNATIONAL JOURNAL OF FRUIT SCIENCE
(2023)
Article
Food Science & Technology
Inger-Cecilia Mayer Labba, Hanne Frokiaer, Ann-Sofie Sandberg
Summary: The dietary shift from animal protein to sustainable food like beans can reduce the climate footprint. This study analyzed the nutrient and antinutrient content in different fava bean varieties in Sweden. Results showed significant differences in nutrients and antinutrients among the cultivars, highlighting the importance of choosing the right cultivar for nutritional benefits, especially in terms of iron bioavailability.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Xiaoyan Tan, Changfeng Li, Yeming Bai, Robert G. Gilbert
Summary: This study investigates the effects of protein fractions with different digestion properties on starch digestibility in chickpea seed. The results show that the major insoluble proteins affecting starch hydrolysis are the glutelin-like and globulin-like fractions. The content of the globulin-like fraction is negatively correlated with starch digestibility.
FOOD HYDROCOLLOIDS
(2022)
Article
Agronomy
Rajaprakasam Sudhagar, Shanmugavel Priyanka, Vanniarajan Chockalingam, Vaithiyanathan Sendhilvel, Jegadeesan Souframanien, Kalimuthu Raja, Selvaraju Kanagarajan
Summary: This study explored the effects of powdery mildew on horse gram growth and yield through screening mutants and conducting metabolomic analysis. The research found differences in metabolite expression among different mutants and the accumulation of certain compounds related to disease resistance.
Article
Horticulture
Maria Fernanda Gonzalez-Osuna, Wilfrido Torres-Arreola, Enrique Marquez-Rios, Francisco Javier Wong-Corral, Eugenia Lugo-Cervantes, Jose Carlos Rodriguez-Figueroa, Guillermina Garcia-Sanchez, Josafat Marina Ezquerra-Brauer, Herlinda Soto-Valdez, Alejandro Castillo, Carmen Lizette Del-Toro-Sanchez
Summary: Protein hydrolysates and peptides have biological activities, which can be enhanced by pulsed ultrasound. Chickpea is a great source for obtaining protein hydrolysates. This study aimed to evaluate the effect of pulsed ultrasound on globulin concentrate to obtain chickpea hydrolysate (HGb) and peptides, and to assess their bioactivity. The hydrolysates showed high antioxidant activity and the peptide fractions exhibited complete inhibition of hemolysis. The application of these compounds in functional foods and food preservation should be considered.
Article
Food Science & Technology
Palanisamy Bruntha Devi, Suresh Rajendran
Summary: The study investigated the influence of starter culture on the antioxidant and nutraceutical properties of an Indian indigenous food product (dosa) co-fermented with finger millet and horse gram. Controlled fermentation significantly increased the total phenolic content, essential amino acids, and extractable rate of minerals while decreasing phytate content. The fermented product showed improved antioxidant activities and acceptability, making it a promising nutraceutical product.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Malleboina Penchalaraju, Sowriappan John Don Bosco
Summary: The development of next-generation plant protein-based meat analogues has gained popularity due to the reliable, sustainable, functional, and nutritional benefits of plant proteins. In this study, the functional properties of green gram, horse gram, and cowpea protein concentrates were studied, and conventional and plant-based deep-fried meatballs were developed. The results showed that all protein concentrates exhibited superior functional properties and were closely related to conventional meatballs in terms of taste, flavor, and color. This research provides insights into the functional characterization of pulse protein concentrates and their potential use in developing plant protein-based meatball analogues.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Sudhagar Rajaprakasam, Priyanka Shanmugavel, Vanniarajan Chockalingam, Souframanien Jegadeesan, Tnpalayam Krishnaswamy Sukirtha Latha, Saravanan Naaganoor Ananthan, Raveendran Muthurajan, Selvaraju Kanagarajan
Summary: This study investigated the resistance of 252 horse gram germplasm accessions to horse gram yellow mosaic virus. The results showed that the percentage of highly resistant, moderately resistant, moderately susceptible, susceptible, and highly susceptible accessions were 0.34%, 13.89%, 38.89%, 46.43%, and 0.34% respectively. Further analysis revealed an enhanced accumulation of sugars, alkanes, and carboxylic acids in the highly resistant genotypes.
