Effect of different treatments on <i>in vitro</i> protein digestibility, antinutrients, antioxidant properties and mineral composition of <i>Amaranthus viridis</i> seed

Olawoye, Babatunde; Gbadamosi, Saka O.

doi:10.1080/23311932.2017.1296402

Cited by 65 publications

(60 citation statements)

References 40 publications

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“…The results of alkaloid contents are in agreement with previous finding describing reduction in alkaloid contents of black cumin after germination (Kamal & Ahmad, 2014). This study is also in agreement with earlier report regarding saponin reduction in amaranth flour after germination (Olawoye & Gbadamosi, 2017). This study is also in agreement with earlier report regarding saponin reduction in amaranth flour after germination (Olawoye & Gbadamosi, 2017).…”

Section: Phytochemicals Profilesupporting

confidence: 94%

“…Reduction in saponin is linked with solubilization and subsequent leaching of saponin contents in soaking water (Mittal, Nagi, Sharma, & Sharma, 2012). This study is also in agreement with earlier report regarding saponin reduction in amaranth flour after germination (Olawoye & Gbadamosi, 2017). Hydrophobic association of tannins with seed protein and enzymes was the main reason behind reduction in tannins along with the loss of tannins due to leaching process in water during germination (Gunashree, Kumar, Roobini, & Venkateswaran, 2014).…”

Section: Phytochemicals Profilesupporting

confidence: 93%

“…Germinated grains contain protease enzymes which increased the in vitro protein digestibility by partially hydrolyzing the stored protein and increasing the soluble protein (Wedad, El Tinay, Mustafa, & Babiker, 2008). In another study conducted by Olawoye and Gbadamosi (2017), increment in IVPD % of amaranth flour was observed from 35.84 ± 0.60 to 65.21 ± 0.50% after germination. In another study conducted by Olawoye and Gbadamosi (2017), increment in IVPD % of amaranth flour was observed from 35.84 ± 0.60 to 65.21 ± 0.50% after germination.…”

Section: In Vitro Protein Digestibilitymentioning

confidence: 97%

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Microwave processing impact on the phytochemicals of sorghum seeds as food ingredient

Hassan

Ahmad

et al. 2019

J Food Process Preserv

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Nowadays, to preserve or modify the phytochemical constituents of processed food products for improving their nutritional profile, application of microwave processing has achieved special attention. Microwave processing parameters were optimized to improve the phytochemical profile of sorghum seeds through their sprouting. In this work, overall impact of microwave processing on different phytochemical constituents (alkaloid, saponin, phytate, and sterols), antioxidant activities (DPPH, FRAP, and ORAC assay), phenolic compounds (total phenolic contents, total flavonoid contents, gallic acid, ferulic acid, catechin, quercetin, tannin) as well as in vitro protein digestibility occurring during sorghum grain germination was assessed. Among different treatment levels, microwave power level of 700 W for 15 s gave the best results for the studied parameters. The microwave‐processed sorghum sprouts with improved phytochemical composition may provide effective raw material to formulate low‐cost and high‐protein weaning/functional foods. Practical applications In developing countries, use of locally available food resources for formulating weaning/functional foods is an enormous task. Therefore, sorghum seeds could be utilized in the development of low cost, sorghum‐based high‐protein weaning/functional foods. The present work showed that microwave processing of sorghum seed could impart improvement in their composition regarding phenolic profile, antioxidant activity, and in vitro protein digestibility of sorghum sprouts. Thus, as compared to unprocessed germinated seeds, microwave‐processed sorghum sprouts having high nutritional profile could be a preferable ingredient to develop weaning/functional foods.

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Section: Phytochemicals Profilesupporting

confidence: 94%

Section: Phytochemicals Profilesupporting

confidence: 93%

Section: In Vitro Protein Digestibilitymentioning

confidence: 97%

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Microwave processing impact on the phytochemicals of sorghum seeds as food ingredient

Hassan

Ahmad

et al. 2019

J Food Process Preserv

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“…Tannins affect the nutritional value of food products by chelating metals like iron and zinc and reducing the absorption of these nutrients as well as forming complexes with protein thereby inhibiting their digestion and absorption (Dlawoye et al, 2017). Tannins are responsible for a protein deficiency syndrome known in Sub-Saharan Africa as Screening of traditional South African leafy vegetables for specific anti-nutritional factors before and after processing Humaira ESSACK 1 'Kwashiorkor' .…”

Section: Introductionmentioning

confidence: 99%

“…(Akwaowo et al, 2000). It's well known that oxalic acid and its salts can have a deleterious effect on human nutrition and health, mostly by decreasing calcium absorption and aiding the formation of kidney stones (Dlawoye et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Screening of traditional South African leafy vegetables for specific anti-nutritional factors before and after processing

2017

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This study investigated the effect of processing on anti-nutritional factors of thirteen traditional leafy vegetables collected in Kwa Zulu-Natal, South Africa. The aim was to determine whether processing reduced anti-nutrient levels of leafy vegetables. The vegetables were boiled in a plant-to-distilled water ratio of 1:4 (w/v) at 97 °C for a time period of 5 and 15 min. The vegetables studied were: Amaranthus dubius, Amaranthus hybridus, Asystasia gangetica, Bidens pilosa, Ceratotheca triloba, Chenopodium album, Emex australis, Galinsoga parviflora, Guilleminea densa, Momordica balsamina, Oxygonum sinuatum, Physalis viscosa and Solanum nigrum. From this study, it was determined that non processed samples contained anti-nutrients such as tannins, phytic acid, alkaloids, oxalic acid, and cyanogenic glycoside. Both boiling parameters were effective in reducing the tannin, phytic acid, alkaloid, oxalic acid and cyanogenic glycoside contents of all 13 traditional leafy vegetables. The results of this study provide evidence that the local traditional leafy vegetables which the population is so reliant upon, are important contributors to micronutrient malnutrition in developing countries and can be minimized through common boiling methods for a minimum of 5 and maximum of 15 minutes.

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Nutritional composition, phytochemical, and functional properties of six soybean varieties cultivated in Cameroon

Tamangwa,

Djikeng,

Feumba

et al. 2023

Legume Science

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The objective of this study was to evaluate the influence of different varieties on the nutritional composition, phytochemical, and functional properties of selected soybean varieties cultivated in Cameroon. Soybean varieties TGX 1835, TGX 2001‐8DM, MAK SOY 1N, MAK SOY 3N, MAK SOY 4N, and SOUNG PUNGUNG 2400 were collected and analyzed for their nutritional composition (proximate composition and mineral content), oil quality (peroxide, thiobarbituric acid, iodine, and acid values), total phenolic content, and functional properties. Results of the proximate composition showed that soybean varieties MAK SOY 3N, MAK SOY 4N, and TGX 1835 had the highest protein and lipid contents. The calcium and potassium contents were expressively higher in soybean variety MAK SOY 4N. Soybean variety MAK SOY 3N portrayed the best magnesium, zinc, and iron contents. The oils from all the six soybean varieties exhibited very good chemical properties as far as their safety is concerned. TGX 1835, MAK SOY 4N, and SOUNG PUNGUNG 2400 had the highest total phenolic content. The functional properties presented by all six soybean varieties were similar. These new varieties can be exploited for their nutritional and technological properties. The population should be encouraged to produce and consume them.

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Effect of different treatments on in vitro protein digestibility, antinutrients, antioxidant properties and mineral composition of Amaranthus viridis seed

Cited by 65 publications

References 40 publications

Microwave processing impact on the phytochemicals of sorghum seeds as food ingredient

Microwave processing impact on the phytochemicals of sorghum seeds as food ingredient

Screening of traditional South African leafy vegetables for specific anti-nutritional factors before and after processing

Nutritional composition, phytochemical, and functional properties of six soybean varieties cultivated in Cameroon

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