Mineral and Trace Elements in Nutritious Flours: Total Contents, In Vitro Bioaccessibility and Contribution to Dietary Intake

Souza, Thaís L. de; Souza, Laís Araújo; Barbosa, Isa S.; Santos, Daniele Cristina Muniz Batista dos; Araújo, Rennan Geovanny Oliveira; Korn, Maria Graças A.

doi:10.1007/s12011-022-03534-7

Cited by 4 publications

(2 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The findings of these tests may be linked to the final product's performance and used to verify that the husked grain fulfils the customer's criteria for a healthy diet (Ertl & Goessler, 2018; Souza et al ., 2023). Specifically, the previous investigations indicated the efficiency of time‐unit processing on sorghum nutritional properties (Sruthi et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Implications of husking process on the nutritional composition of sorghum grains: diverse varieties and regions

Khalfalla,

Zsombik,

Diósi

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummarySorghum, known for its nutritional value, health benefits and gluten‐free status, is now widely produced and suitable for human consumption in developed regions due to advancements in sorghum research and processing techniques. The research looked at how well the husking fraction time unit (HFTU) technique worked by examining its effects on the nutritional value of three varieties of sorghum grain. The efficiency of the husking process was assessed at 87% for concentrated and redistributed nutritional contents and 60% for variation of mineral contents based on bran/ endosperm. The technique reduced the T.K.W. compared to whole grain to the endosperm (grits). Moreover, the redistribution of the crude protein % showed the precision of the HFTU procedure by demonstrating an average of 26.6% as a variation ratio of the bran/endosperm in the data set. Contrary to the content of the total dietary fibre content, for example, the variation of TDF % attributed to bran/endosperm was 10.9%. On the other hand, the average ash % of whole grains (hummer) and husked products (TM05C) was increased by 33.2% based on averages of 1.5% and 2.1%, respectively. Accordingly, it was approved that the HFTU procedure effectively separated the endosperm (grits) and bran. This study also found that minerals such as Ca, Cu, Fe, K, Mg, Mn, Na, P, S and Zn changed over 30‐to‐80‐time units by 29%, 13%, 8%, 4%, 17%, 18%, 1%, 13%, 6% and 12% in the bran and endosperm. The HFTU process has influenced the colour attributes of variation sorghum varieties, particularly within a time scale of 80 (S) units. The research revealed that the husking technique substantially impacted the different sorghum grain varieties’ nutritional composition and colour properties. The method can be useful for developers in enhancing sorghum grain products’ nutritional properties attributed to various varieties and regions, allowing them to provide high nutritional quality sourced from sustainable products.

show abstract

Section: Introductionmentioning

confidence: 99%

Implications of husking process on the nutritional composition of sorghum grains: diverse varieties and regions

Khalfalla,

Zsombik,

Diósi

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The color of the grain is mostly governed by genetic regulation, with several alleles controlling the grain's color [24]. Sorghum color characteristic measurements are important due to their capability to gain insight into its nutritional content, processing compatibility, and consumer appeal, affecting its use in food, feed, and industrial purposes [27,28]. The Konica Minolta CR-410 colorimeter is used for general color categorization [29,30], as its outcomes were detailed as relevant findings.…”

Section: Introductionmentioning

confidence: 99%

Revealing Consequences of the Husking Process on Nutritional Profiles of Two Sorghum Races on the Male Sterility Line

Khalfalla,

Zsombik,

Győri

2024

Foods

View full text Add to dashboard Cite

The male sterility line is a vital approach in the genetic breeding of sorghum. The husking process affects the grain’s nutritional composition, emphasizing the intricate relationship between genetic enhancement and dietary requirements. The current study assessed the influence of the Husking Fraction Time Unit (HFTU) process, which was set at 30 (S) and 80 (S) time units per second (S). The study assessed the impact of the (HFTU) process on fifty-one inbred line sorghum race varieties, which implied diverse nutritional profiles considering the pericarp color variations. The assessment of the nutritional profile involved dry matter, total protein, and minerals (P, K, S, Ca, Mg, Na, Fe, Zn, and Mn). The variety groups showed a significance value of p ≤ 0.05, indicating the study hypothesis’s truth. While results demonstrated substantial impacts implied by the Husking Fraction Time Unit (HFTU) technique, the occurrence was noted when the dry matter percentage was increased in the husked products, specifically the endosperm (grits) and bran. Conversely, the protein variation percentage between the bran and endosperm (grits) for the S. bicolor race was calculated at 33.7%. In comparison, the percentage was 11.8% for the Kafirin race. The 80 (S) time unit, on the other hand, had an observable effect on the mineral reconcentration when the Kafirin race had the highest averages of K mg/kg−1, Ca mg/kg−1, and Fe mg/kg−1, which were 5700.5 mg/kg−1, 551.5 mg/kg−1 and 66.5 mg/kg−1, respectively. The results of this study could benefit breeders and nutrition specialists in developing genotypes and processing sorghum grains, promoting research, and aiding several industrial sectors owing to the grain’s adaptability and nutritional properties.

show abstract

Composites flour formulation made from yellow pumpkin, purple sweet potato, corn, and wolf-herring flour for replacement of wheat flour on low- and high- moisture foods part I: Cookies and muffin

Manalu,

Rumida,

Julianti

et al. 2024

Food and Humanity

View full text Add to dashboard Cite

Mineral and Trace Elements in Nutritious Flours: Total Contents, In Vitro Bioaccessibility and Contribution to Dietary Intake

Cited by 4 publications

References 44 publications

Implications of husking process on the nutritional composition of sorghum grains: diverse varieties and regions

Implications of husking process on the nutritional composition of sorghum grains: diverse varieties and regions

Revealing Consequences of the Husking Process on Nutritional Profiles of Two Sorghum Races on the Male Sterility Line

Composites flour formulation made from yellow pumpkin, purple sweet potato, corn, and wolf-herring flour for replacement of wheat flour on low- and high- moisture foods part I: Cookies and muffin

Contact Info

Product

Resources

About