Comparative study of nutritional and technological quality aspects of minor cereals

Torbica, Aleksandra; Belović, Miona; Popović, Ljiljana; Čakarević, Jelena; Jovičić, Mirjana; Pavličević, Jelena

doi:10.1007/s13197-020-04544-w

Cited by 23 publications

(15 citation statements)

References 27 publications

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“…The minor fatty acids observed in our study, as well as in the literature [55,56], were α-linolenic, stearic, and cis-vaccenic. The composition of fatty acids in oat oil is important from a technological [56] as well as a nutritional point of view [46,57].…”

Section: Discussionsupporting

confidence: 86%

“…In oat oil, oleic (C18: 1), linoleic (C18: 2), and palmitic acid (C16: 0) are the major fatty acids [33,46], accounting for approximately 90-95% of all fatty acids [54]. The minor fatty acids observed in our study, as well as in the literature [55,56], were α-linolenic, stearic, and cis-vaccenic. The composition of fatty acids in oat oil is important from a technological [56] as well as a nutritional point of view [46,57].…”

Section: Discussionsupporting

confidence: 70%

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The Influence of Artificial Fusarium Infection on Oat Grain Quality

et al. 2021

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Adverse environmental conditions, such as various biotic and abiotic stresses, are the primary reason for decreased crop productivity. Oat, as one of the world’s major crops, is an important cereal in human nutrition. The aim of this work was to analyze the effect of inoculation with two species of the genus Fusarium on the selected qualitative parameters of oat grain intended for the food industry. Artificial inoculation caused a statistically significant decrease in the content of starch, oleic, linoleic, and α-linolenic acids in oat grains compared to the control. Moreover, artificial inoculation had no statistically significant effect on the content of β-D-glucans, total dietary fiber, total lipids, palmitic, stearic, and cis-vaccenic acids. An increase in the content of polyunsaturated fatty acids in oat grains was observed after inoculation. The most important indicator of Fusarium infection was the presence of the mycotoxin deoxynivalenol in the grain. The content of β-D-glucans, as a possible protective barrier in the cell wall, did not have a statistically significant effect on the inoculation manifestation in the grain.

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Section: Discussionsupporting

confidence: 86%

Section: Discussionsupporting

confidence: 70%

The Influence of Artificial Fusarium Infection on Oat Grain Quality

et al. 2021

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“…Sorghum protein content (10.20%) is lower compared to other major cereals such as wheat (13.2%), barley (11.60%), rye (11.36%) but higher than millets (9.48%) and oats (8.33%) [1,6,7]. However, the protein quality of sorghum is low due to the high deficiency of essential amino acid lysine as compared to other cereals.…”

Section: Introductionmentioning

confidence: 99%

Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour

Tamilselvan

Kushwaha

2020

EJNFS

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Sorghum is a drought-resistant crop grown widely in various parts of India. It has low protein content, highly deficient in essential amino acids lysine and tryptophan and high anti-nutritional content. Therefore, keeping in view the present study aimed to determine the effect of traditional processing methods such as fermentation, malting and roasting on the proximate composition, anti-nutritional factors, protein digestibility and lysine content of sorghum. The results showed that ash content increased from 1.73 to 1.89% during roasting. Fermentation increased crude protein content from 8.27 to 8.98% and in vitro protein digestibility from 13.62 to 69.63%. Malting decreased the crude fat content from 1.87 to 1.22% while it shows a significant increase in crude fiber content from 3.34 to 4.26% and carbohydrate content from 84.77 to 86.15%. Total phenol content reduced from 92.62 to 48.40 mg GAE/100 g, and tannin content reduced from 8.46 to 1.25 mg TAE/100 g during fermentation. The lysine content increased significantly during fermentation (1.88 g/16 g of N) and malting (1.94 g/16 g of N). Natural fermentation of sorghum flour found to have improved nutritional quality than other processing methods.

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“…Protein content can range from 7.5 to 19 g/100 g, and was also most abundant in oats and least abundant in rice and millet (Donkor et al, 2012; Sharma & Gujral, 2020; Tian et al, 2010). The highest starch content is reported in millet where content is reported to range from 63.7 to 77.8 g/100 g, whilst barley contained the lowest starch content at 28.2 g/100 g (Donkor et al, 2012; Torbica et al, 2021). Similar concentrations of zinc were reported between cereals (typically 1–5 mg/100 g), and whilst significantly higher levels of iron have been reported in sorghum, there appears to be considerable variation between sorghum cultivars (reported iron range 3.7–14.9 mg/100 g) (Afify et al, 2011; Nour et al, 2010).…”

Section: Nutritional Composition Of Cereals and Legumesmentioning

confidence: 99%

Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?

Elliott

Woods²,

Green

et al. 2022

Nutrition Bulletin

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Sprouting is a traditional processing method which has been used for centuries to improve the nutritional value of cereals and legumes. There has been growing interest in sprouted products in recent years due to a high demand for more natural and healthy foods. Phytate is the primary storage form of phosphorus in plants. It is long recognised to affect human health as it forms insoluble complexes with minerals such as iron and zinc in cereals and legumes, thereby preventing their absorption in the body. Sprouting activates the enzyme phytase, which degrades phytate, thereby improving mineral bioaccessibility and bioavailability. The extent of phytate reduction varies depending on the sprouting conditions, cereal/legume species, cultivar and native phytase activity. Sprouting has been associated with increased iron, zinc and calcium bioaccessibility in many studies, but this appears to differ in cereals and legumes, which possibly is due to the presence of other ‘antinutrients’. Protein digestibility also appears to be positively correlated with phytate reduction albeit less than for minerals. It is not possible to accurately predict the influence of sprouting on nutrient bioavailability because so few studies have been conducted. Further research is required to determine whether the commercial production of sprouted cereals and legumes can increase the nutritional value and health benefits of commercial end products.

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Comparative study of nutritional and technological quality aspects of minor cereals

Cited by 23 publications

References 27 publications

The Influence of Artificial Fusarium Infection on Oat Grain Quality

The Influence of Artificial Fusarium Infection on Oat Grain Quality

Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour

Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?

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