Characterization of Nonconventional Food Plants Seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for Application in the Bakery Industry

Abstract

Consumers have given preferences to food products that, in addition to the nutritional properties, also present bioactive characteristics with beneficial health effects. The use of Nonconventional Food Plants (NCFP) has been an asset for the food industry, not only due to its abundance but, also, because it does not compete with other vegetable matrices used for human consumption for its nutritional properties, chemical and bioactive potentiality. The present work aimed to study the granulometry and water absorption index of three seeds of unconventional food plants: niger, millet and birdseed, followed by their nutritional value, content in free sugars, fatty acids, organic acids, tocopherols and phenolic compounds by chromatographic methods and, also, the evaluation of the antioxidant, hepatotoxic and antimicrobial potential in their hydroethanolic extracts. Bakery products were developed with a partial replacement of wheat flour, using the centroid simplex method to understand the effect of applying NCFP flours in the final physical–chemical characteristics. The high granulometry associated with the high water absorption index indicates that the use of NCFP flours would have to be complemented with other flours for baking. The chemical composition of niger seed stood out the most; however, all seeds presented relatively low IC50 and MIC values for the inhibition of lipid peroxidation and antimicrobial activity, respectively. Finally, breads made with a mixture of millet and birdseed flour showed the greatest similarity to the control bread. Considering their composition in bioactive compounds, the use of these seeds is highly advisable in the context of a fortified diet, being sources of compounds of high nutritional value and with beneficial health effects for the final consumer.

Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product

“…The study of physical parameters is critical since the particle size of the flour directly influences several aspects of the bakery product quality, such as the water absorption index, texture, sensory quality, and the product visual aspect [ 47 ]. The results revealed that grinding managed to produce smaller granules (<63 μm), with results similar to those obtained by Oliveira et al [ 48 ] for Cantaloupe melon pulp flour.…”

Comparison of the Main Constituents in Two Varieties of Proso Millet Using GC–MS

“…Information on fumaric acid content of millet is scarce. Lima et al [ 45 ] reported trace amounts of fumaric acid in millet seeds using ultra-fast liquid chromatography. In this study, we identified fumaric acid in roots and leaves in addition to seeds.…”

“…They reported the highest representation of linoleic acid (a polyunsaturated omega-6 fatty acid), followed by oleic acid (a monounsaturated omega-9 fatty acid), palmitic acid (saturated fatty acid), palmitoleic acid (an omega-7 monounsaturated fatty acid), octadecanoic acid (stearic, saturated fatty acid), α-linolenic acid (a polyunsaturated omega-3 fatty acid), arachidonic acid (polyunsaturated omega-6 fatty acid) and hexadecenoic acid (palmitoleic acid, monounsaturated fatty acid). Lima et al [ 45 ] determined the following fatty acids in millet seeds using gas chromatography with flame ionization detection. The acids are listed in decreasing order: oleic acid, palmitic acid, linoleic acid, heptadecanoic acid, stearic acid, caproic acid, caprylic acid, capric acid, and myristic acid.…”

Canary seed, Phalaris canariensis, has higher nutritional value than giant kelp seaweed, Macrocystis pyrifera, as feed ingredient in diets for Nile tilapia, Oreochromis niloticus

“…in (TRIDGE, 2021. CS is an important source of nutrients, which contains-on a dry basisprotein (22.5%), fat (6.9%), ash (5.7%), total available carbohydrates (64.9%), and humidity (11.3%) (Lima et al, 2021).…”

“…in 2019 (TRIDGE, 2021). CS is an important source of nutrients, which contains—on a dry basis—protein (22.5%), fat (6.9%), ash (5.7%), total available carbohydrates (64.9%), and humidity (11.3%) (Lima et al, 2021). Its amino acid profile has a high content of essential amino acids, such as phenylalanine, leucine, and isoleucine, with respect to wheat and casein protein (Mason et al, 2018).…”