Evaluating Healthful Properties of Cereals and Cereal Fractions by Their Bile-Acid-Binding Potential

Kahlon,

doi:10.1094/cfw-54-3-0118

Cited by 6 publications

(12 citation statements)

References 21 publications

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“…It was previously reported (Jideani 1999) that acha and iburu help diabetic patients in parts of West Africa. The healthful, cholesterollowering, and cancer-risk-reduction potential of cereals and cereal fractions has been predicted by evaluating their in vitro bile acid binding under physiological conditions (Kasarda 2001;Kahlon 2009). There is increasing approach to use more of grains for health maintenance.…”

Section: Acha and Iburu-consumption As Wholegrain Cerealmentioning

confidence: 99%

“…For greater health-promoting potential of plant foods, commercial breeding companies have been making use of this in vitro bile-acid-binding methodology in their selection. In vitro bile binding is a valuable tool for screening food fractions for their healthful potential before animal and human studies are warranted (Kahlon 2009). …”

Section: Other Food Uses Of Acha and Iburumentioning

confidence: 99%

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Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu)

Jideani

2011

J Food Sci Technol

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Research and development on these indigenous African cereal grains, acha (Digitaria exilis Stapf) and iburu (D. iburua Stapf), is experiencing renewed interest not just in Africa but the rest of the world. It is believed that acha and iburu may have nutraceutical properties, as it is used in some areas for managing diabetes. Value addition and exploitation of fonio (acha and iburu) in the development of health or speciality foods like acha-bread, biscuit, cookies, sour dough, traditional drinks, nonfermented steamed and granulated dumpling products are gaining interest. These grains may also contribute in addressing some very relevant challenges in today's food formulation-both from functionality and health perspectives. The constraint of low yield is receiving attention in cereal breeding programmes which may give rise to a new generation of 'healthy' cereal grains in future. Further research on acha and iburu whole grains will hopefully lead to increase understanding of the health effects of grain components and to increase the intake of health-protective grain components. Moreover, with strong consumer demand for these grains due to their potential nutritional and health benefits, and because they help to satisfy the demand for a more varied cereal diet, efforts should be made to tackle the obstacles militating against production, improved quality, competitiveness and value-addition.

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Section: Acha and Iburu-consumption As Wholegrain Cerealmentioning

confidence: 99%

Section: Other Food Uses Of Acha and Iburumentioning

confidence: 99%

Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu)

Jideani

2011

J Food Sci Technol

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“…After conjugation with glycine or taurine, it is secreted into the duodenum and then actively reabsorbed by the terminal ileum and undergoes an enterohepatic circulation (Kahlon 2004). The cholesterol-lowering potential of cereals and cereals fractions could be predicted by evaluating their in vitro bile acid binding under physiological conditions (Kahlon 2009). The cholesterol-lowering potential of cereals and cereals fractions could be predicted by evaluating their in vitro bile acid binding under physiological conditions (Kahlon 2009).…”

mentioning

confidence: 99%

In Vitro Bile Acid Binding Capacity of Wheat Bran with Different Particle Sizes

Mense

Brewer

et al. 2017

Cereal Chem

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“…Cereal grains and their different products form the major source of dietary nutrients for many people, especially those in the developing countries of the world. However, it has been reported that the nutritional quality of cereal grains and their products are inferior due to lower protein content, deficiency of certain essential amino acids, lower protein and starch availabilities, presence of certain anti-nutrients and the coarse nature of the grains [6]. In line with the above report, kunu-zaki has been noted to have a gross chemical composition of 87.85 -89 % moisture, 9.84 -12 % carbohydrate, 1.56 -3 % protein, 0.10 -0.30 % fat and 0.61 -0.75 % ash, indicating that the drink is low in protein [2].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Bioavailability of Zinc and Iron in Kunu-Zaki, a Nigerian Traditional Beverage

Igwe

Ibegbulem

Nwaogu

et al. 2016

IJPPE

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Abstract. The effect of processing (germination and fermentation) on the chemical composition (proximate, mineral and phytochemical contents) of a Nigerian traditional beverage, kunu-zaki made from sorghum (Sorghum bicolor) grains with the addition of sweet potato (Ipomonea batatas) paste were studied. The bioavailability of Zn and Fe in the beverage were also assessed using phytate, Zn, Ca and Fe molar ratios. Processing of sorghum into kunu-zaki significantly (p<0.05) increased its ash (26.32 %), Na (21.28 %), Ca (20.59 %), Fe (21.62 %), Zn (13.43 %), flavonoids (11.11 %) and alkaloids (30.00 %) contents, but decreased its protein (-43.75 %), fiber (-28.57 %), phenols (-43.80 %), saponin (-62.6 7%), tannin (-43.80 %), oxalate (-33.33 %) and phytate (-60.27 %) contents. Addition of sweet potato paste to kunu-zaki apparently aided in enhancing its chemical composition. The combination of germination and fermentation as processing techniques were better than germination alone in significantly (p<0.05) improving the bioavailability of Fe and Zn, and reducing the anti-nutrient content of kunu-zaki, in comparison with both raw and germinated sorghum grains. In conclusion, the kunu-zaki had low contents of protein and fiber, adequate arrays of other functional nutrients and potentially high bioavailability of Fe and Zn.

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Evaluating Healthful Properties of Cereals and Cereal Fractions by Their Bile-Acid-Binding Potential

Cited by 6 publications

References 21 publications

Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu)

Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu)

In Vitro Bile Acid Binding Capacity of Wheat Bran with Different Particle Sizes

Chemical Composition and Bioavailability of Zinc and Iron in Kunu-Zaki, a Nigerian Traditional Beverage

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