Interference of germination time on chemical composition and antioxidant capacity of white sesame (Sesamum Indicum)

Mares, Luísa Fernandes de Menezes; Passos, Maria Cristina; Menezes, Camila Carvalho

doi:10.1590/1678-457x.20217

Cited by 9 publications

(7 citation statements)

References 18 publications

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“…23 However, the higher protein content of the germinated (TBF) samples (∼28%), when compared with that of the control (TBA) sample (17%), may be due to the breakdown of more complex sugars and the remaining matrix of nutrients available within the structure, to expose more amino acids. 26 The observations presented in this study agreed with the past report 27 on a higher protein content for biscuits from germinated sesame seeds.…”

Section: Methodssupporting

confidence: 92%

“…Notably, the control sample (TBA) had the highest acceptability, which might be due to the fact that consumers are familiar with it. However, the low acceptability of the appearance of sample TBF might be connected to a deep brown coloration developed (as opposed to the cream color of other samples) during the germination process of the Benniseeds . This observation is similar to the least acceptable appearance reported for biscuits produced from germinated sesame seeds .…”

Section: Resultsmentioning

confidence: 53%

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Proximate, Antioxidant, and Sensory Properties of Tidbit Snacks from Cassava Enriched with Processed Benniseeds

Arise

Malomo

Owolabi

et al. 2021

ACS Food Sci. Technol.

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The effects of processing methods on the proximate, antioxidant, and consumer acceptability of tidbits produced from cassava and Benniseed flours were evaluated. Tidbits are snacks primarily made of cassava and cowpea, and we sought to replace the cowpea (the original crop in tidbit production) with Benniseed, due to its high level of protein and level of antioxidant activity. The Benniseeds were subjected to defatting, roasting, steaming, fermentation, and germination before being milled into flour, while tidbits from cassava and cowpea flours served as control samples. The germination of Benniseed increased the protein content of tidbit samples (∼28%) compared to that of the control sample (17%), while roasting reduced its protein content (11%) compared to that of the control sample (17%). However, the roasted sample had the highest hydroxyl radical level (113%), whereas germinated samples had better superoxide (45%) scavenging activity when compared with that of the control (31% and 5%). The result of the sensory evaluation revealed that the processing of Benniseed did not improve the sensory quality of the snacks. These findings show the potential use of Benniseed in the production of an improved tidbit snack, and Benniseeds could be used as antioxidants in the management of oxidative stress-related metabolic disorders.

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Section: Methodssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 53%

Proximate, Antioxidant, and Sensory Properties of Tidbit Snacks from Cassava Enriched with Processed Benniseeds

Arise

Malomo

Owolabi

et al. 2021

ACS Food Sci. Technol.

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“…Therefore, there is need to explore the nutritional qualities of these crops in the production of complementary food for children due to their nutrient composition and accessibility to many low-income homes. Besides, the germination of QPM has the advantage of breaking down the complex sugars and other matrix of the nutrients available within the QPM, to make more protein and amino acids available (Mares et al 2018), while fermentation caused the reduction of these organic portions through the increase in the metabolic activities of the microbes (Olagunju and Ifesan 2013).…”

Section: Introductionmentioning

confidence: 99%

Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

Adesanmi

Malomo

Fagbemi

2020

Food Prod Process and Nutr

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Traditional complementary foods are mainly starchy foods with limiting nutrient quality and can be fortified using protein rich crops like almond seed. This research thus aimed at investigating the nutritional quality of the formulated complementary diet from locally available almond seeds (Prunus amygdalus), high quality protein (QPM) and yellow maize after blending into flours. The proximate and amino acid compositions, in vitro protein qualities and functional properties of the blended flours were determined using standard methods. The in vivo studies involved feeding the weanling Wister albino rats with blended flours and commercial Cerelac (control), followed by hematological and histopathological determinations, while sensory attributes were evaluated by the semi-trained panelists. The protein contents of the flour blends (24–28%) were significantly (p < 0.05) better with adequate indispensable amino acids and improved functionalities than commercial cerelac (23%). Comparatively, the dried germinated QPM (DGQPM) has significant (p < 0.05) higher biological value (~ 37%) than fermented high QPM (FHQPM) (~ 30%), thereby indicating that the germination process improved protein quality of the diets. Besides, the in vivo data showed a positive effect of germination process as the rats fed with DGQPM has low white blood cells (30 × 102) compared to FHQPM (42 × 102) and cerelac (51 × 102). However, the fermentation process improved the packed cell volume of rats fed with FHQPM (49%) when compared to DGQPM and cerelac (47%). The formulated diets have no negative effects on the protein content (45.19–51.88 mg N/g) and weight (0.25–1.36 g) of the internal organs (liver, kidney and tissue) of the animals when compared to cerelac (53.72–55.04 mg N/g; 0.25–1.98 g), respectively. The panelists generally accepted all the formulated diets, hence encouraging their utilization in the global preparation of complimentary foods for young children to meet their nutritional needs and adding value to the locally produced underutilized almond seeds.

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“…To further exploit the benefits of flaxseeds, in health and nutrition context, it can be subjected to processing treatment like sprouting during which varied metabolic activities occur in seedling and there is mobilization of reserve material from seedling in the growing sprouts. It was found that free amino acids, iron, zinc, and manganese contents, antioxidant capacity,total phenolic compounds,overall nutritional quality and digestibility of sprouted flaxseeds enhanced while levels of fat, protein, ash (Kajla et al., 2017), anti‐nutritional and toxic compounds like phytic acid, trypsin inhibitor and cyanogenic glycoside decreased, owing to sprouting (Mares et al., 2018). It has also been reported that germination increased the phytochemicals and different compounds, that is, total phenolics, flavonoids, and vitamin C in sprouted seeds (Pajak et al., 2014; Pajak et al, 2014; Wang et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

Influence of sprouting on proximate composition, dietary fiber, nutrient availability, antinutrient, and antioxidant activity of flaxseed varieties

Khare

Sangwan

Rani

2021

J. Food Process. Preserv.

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The present study evaluated the effect of sprouting on nutritional characteristics of flaxseed varieties Neelam, Garima, Shekhar, and Kusum. It was found that moisture and ash contents of sprouted flaxseeds were higher, while the crude protein, fat, and fiber content of sprouted flaxseeds were significantly lower than that of raw. The highest protein content among all the four raw and sprouted flaxseed varieties was in Neelam while lowest protein content was of Kusum variety. After sprouting of flaxseeds their soluble dietary fiber increased while insoluble dietary fiber decreased. There was less change in total calcium content even after germination as compared to raw. On mean basis, the total iron and magnesium contents of sprouted flaxseed varieties were significantly (p < 0.05) lower as compared to raw varieties. Sprouting caused increase in available mineral contents (calcium, iron, zinc, magnesium, and phosphorus), in vitro protein and starch digestibilities and antioxidant activity of processed flaxseeds. Practical applications Flaxseeds are nutritious oilseeds being a rich source of dietary fibers (lignans), essential fatty acids, protein, minerals like iron, calcium, zinc, phosphorus, and magnesium and antioxidants which are important for human nutrition and development. Sprouting resulted in a decrease in anti‐nutritional factor in flaxseeds thereby removing the toxic constituents present in flaxseeds and rendering them safe for human consumption. Sprouting is a very easy economical and efficient technique which can be followed at household level to obtain safe, pro‐health, nutritionally, and functionally superior flaxseeds; which can be further utilized for product development, value addition, and combating nutritional deficiencies.

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Interference of germination time on chemical composition and antioxidant capacity of white sesame (Sesamum Indicum)

Cited by 9 publications

References 18 publications

Proximate, Antioxidant, and Sensory Properties of Tidbit Snacks from Cassava Enriched with Processed Benniseeds

Proximate, Antioxidant, and Sensory Properties of Tidbit Snacks from Cassava Enriched with Processed Benniseeds

Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

Influence of sprouting on proximate composition, dietary fiber, nutrient availability, antinutrient, and antioxidant activity of flaxseed varieties

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