Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia

Amare, Endale; Mouquet‐Rivier, Claire; Rochette, Isabelle; Adish, Abdulaziz; Haki, Gulelat Desse

doi:10.1007/s13197-016-2266-0

Cited by 21 publications

(31 citation statements)

References 36 publications

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“…This higher phytate degradation in the late phase of spontaneously fermented amaranth flour may be explained by the fact that microorganisms naturally present in the flour may have had further phytase activity at a lower pH. Amare et al . reported a 77% reduction in phytate after spontaneous fermentation of amaranth flour for 48 h at 22 °C; this reduction may be due to the activation of endogenous phytase or the action of exogenous phytase released by microorganisms naturally present in flours when a favorable pH was reached.…”

Section: Discussionmentioning

confidence: 99%

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

et al. 2019

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BACKGROUND Pseudocereals are nutrient‐rich grains with high mineral content but also phytate content. Phytate is a mineral absorption inhibitor. The study's aim was to evaluate phytate degradation during spontaneous fermentation and during Lactobacillus plantarum 299v® fermentation of quinoa, canihua, and amaranth grains and flours. It also aimed to evaluate the accessibility of iron, zinc, and calcium and to estimate their bioavailability before and after the fermentation of flours with starter culture. Lactic acid, pH, phytate, and mineral content were analyzed during fermentation. RESULTS Higher phytate degradation was found during the fermentation of flours (64–93%) than during that of grains (12–51%). Results suggest that phytate degradation was mainly due to endogenous phytase activity in different pseudocereals rather than the phytase produced by added microorganisms. The addition of Lactobacillus plantarum 299v® resulted in a higher level of lactic acid (76.8–82.4 g kg−1 DM) during fermentation, and a relatively quicker reduction in pH to 4 than in spontaneous fermentation. Mineral accessibility was increased (1.7–4.6‐fold) and phytate : mineral molar ratios were reduced (1.5–4.2‐fold) in agreement with phytate degradation (1.8–4.2‐fold) in fermented flours. The reduced molar ratios were still above the threshold value for the improved estimated mineral bioavailability of mainly iron. CONCLUSION Fermentation proved to be effective for degrading phytate in pseudocereal flours, but less so in grains. Fermentation with Lactobacillus plantarum 299v® improved mineral accessibility and estimated bioavailability in flours. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Discussionmentioning

confidence: 99%

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

et al. 2019

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“…It is widely recognized that phytate can impede the absorption of iron and other micro-and macro-nutrients from the gut. This problem can be resolved, however, by applying homemade processing, such as soaking, germinating, and fermenting [8,9]. Therefore, we believe that the result obtained in this study was related with homemade processing applied to amaranth grain that decreased the phytate level and enhanced the absorption of iron and other micro-and macro-nutrients.…”

Section: Plos Onementioning

confidence: 72%

“…Research on the nutritional value of amaranth and methods to decrease phytate level has been performed [8,9]. However, few investigations exist focusing on the effect of processed amaranth in vitro.…”

Section: Discussionmentioning

confidence: 99%

“…However, prior to this study, research had been performed on methods to decrease the phytate level of amaranth grain by utilizing home processing, such as soaking, germinating, and fermenting, using locally available materials to create acidic media. The research identified methods to decrease phytate level to an acceptable level of iron to phytate molar ratio of less than one [8,9] but its effectiveness has not yet been investigated in vitro. Thus, the present study aimed to evaluate the efficacy of processed amaranth grain compared to the commonly consumed maize on hemoglobin concentration and on treatment of anemia prevalence among two-to-five year-old children in Southern Ethiopia.…”

Section: Introductionmentioning

confidence: 99%

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Efficacy of processed amaranth-containing bread compared to maize bread on hemoglobin, anemia and iron deficiency anemia prevalence among two-to-five year-old anemic children in Southern Ethiopia: A cluster randomized controlled trial

et al. 2020

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Background Few studies have evaluated iron-rich plant-based foods, such as amaranth grain, to reduce anemia and iron deficiency anemia. Amaranth is rich in nutrients, but with high level of phytate. The objective of this trial was to evaluate the efficacy of home processed amaranth grain containing bread in the treatment of anemia, hemoglobin concentration and iron deficiency anemia among two-to-five year-old children in Southern Ethiopia. Method Children with anemia (hemoglobin concentration <110.0g/L) (N = 100) were identified by random sampling and enrolled in a 1:1 cluster randomized controlled trial for six months in 2017. The amaranth group (N = 50), received 150g bread containing 70% amaranth and 30% chickpea, the amaranth grain was processed at home (soaking, germinating, and fermenting) to decrease the phytate level. The maize group (N = 50), received 150g bread, containing processed maize (roasted and fermented) to give a similar color and structure with amaranth bread. Hemoglobin, ferritin, and CRP were measured at baseline and at the end of intervention. Hemoglobin and ferritin values were adjusted for altitude and infection, respectively. Generalized estimating equation and generalized linear model were used to analyze the data. Result In the last follow-up measure anemia prevalence was significantly lower in the amaranth group (32%) as compared with the maize group (56%) [adjusted risk ratios, aRR: 0.39 (95%

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“…For a successful popping of feedstuff to happen, a temperature between 160–193 °C is recommended, thereafter it is then cooled down gradually using mechanical cooling, as done in roasting. Several authors reported that popping reduces anti-nutritional factors, such as phytic acids in amaranth grains but results in a decrease in protein content which might be because some amino acids are very sensitive to heat [ 76 , 77 , 78 ]. However, the decrease in phytic acid content during the popping method results in more bioavailability of protein and minerals, and an increased level of carbohydrates [ 78 , 79 ].…”

Section: Processing Methods Used To Reduce Anti-nutritional Factormentioning

confidence: 99%

The Probable Use of Genus amaranthus as Feed Material for Monogastric Animals

Manyelo

Sebola

Rensburg

et al. 2020

Animals

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This review presents, discusses, and provides a comprehensive understanding of the potential use of amaranth as feed for monogastric animals. Amaranth is an ancient nutritious crop that has been cultivated for multiple purposes. In America, Asia, and Africa, the leaves of amaranth species are used as vegetables. The change in climatic conditions globally has resulted in shortages of rainfall, unpredictable weather, and lack of inputs such as fertilizer. This has led to scarcity of protein sources in the market and instability in prices which makes it necessary to consider alternative ingredients in poultry, pigs, fish, and rabbits feed formulation. Amaranth is rich in fiber, proteins, vitamins, minerals, and phenolic compounds which have some health benefits in animals and can be used to improve productivity. It also contains anti-nutritional factors which can be reduced by several processing methods. Moreover, its use in monogastric nutrition is useful because amaranth has shown to improve monogastric productivity without having any adverse effect on animals’ productivity. Thus, from this review, it can be concluded that amaranth leaves and grains can be used successfully in monogastric animals though different processing methods which might need to be employed in order to reduce anti-nutritional factors before use in animals.

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Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia

Cited by 21 publications

References 36 publications

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

Efficacy of processed amaranth-containing bread compared to maize bread on hemoglobin, anemia and iron deficiency anemia prevalence among two-to-five year-old anemic children in Southern Ethiopia: A cluster randomized controlled trial

The Probable Use of Genus amaranthus as Feed Material for Monogastric Animals

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