Mineral Compositions of Korean Wheat Cultivars

Choi, Ikseon; Kang, Chon-Sik; Hyun, Jong-Nae; Lee, Choon-Ki; Park, Kwang-Geun

doi:10.3746/pnf.2013.18.3.214

Cited by 10 publications

(7 citation statements)

References 7 publications

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“…Moreover, manganese, iron, and zinc contents in FSD‐08 were 1.68 ± 0.04, 3.83 ± 0.40, and 3 ± 0.85 g/kg and copper content in Ujala‐16 was 0.16 ± 0.04 g/kg. The results are in line with the observation of Choi, Kang, Hyun, Lee, and Park () who reported that wheat contained calcium, phosphorus, magnesium, potassium, copper, zinc, manganese, and iron in range of 39.76, 357.02, 126.88, 346.64, 0.41, 5.05, 2.43, and 4.48 mg/100 g, respectively.…”

Section: Resultssupporting

confidence: 92%

Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into soluble

Ain

Saeed

Khan

et al. 2019

Food Science & Nutrition

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Dietary fiber has gained greater attention owing to their positive and potential health perspectives. Cereals are the most important and enriched source of dietary fiber with more insoluble dietary fiber than soluble. For dietary fiber modification, chemical treatment with various techniques is considered as significant approach owing to its safety point of view and involves less damage to the molecular structure of the dietary fiber through chemical reagents and content of soluble dietary fiber is increased more efficiently. The current study was aimed to nutritionally characterize the cereal grains and to partially convert insoluble dietary fiber into soluble dietary fiber through chemical treatments in combination with extrusion. For the purpose, two varieties of each cereal were characterized for their chemical composition, mineral profile, and dietary fiber content according to the respective methods. Then, dietary fiber ratio in cereals was modified through chemical treatments, that is, acid, alkaline, and consecutive acid–alkaline followed by extrusion. Results regarding dietary fiber content of cereal grains exhibited that wheat (12.03–12.20 g/100 g) contained higher total dietary fiber followed by sorghum (6.70–6.90 g/100 g). Additionally, modification of SDF (1.97%) and IDF (11.48%) ratio in wheat and SDF (1.19%) and IDF (24.25%) ratio in sorghum through extrusion processing was nonsignificant while acid–alkaline treatment showed highly significant results, that is, 768.2% increase in SDF and 56.5% decrease in IDF in wheat and 952.38% increase in SDF and 71.17% decrease in IDF in sorghum. Among chemical treatments, higher result was given by acid–alkaline method and the lower outputs were observed in case of extrusion in both cereals. Conclusively, soluble dietary fiber was significantly increased through chemical treatments alone or in combination with twin‐screw extrusion.

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Section: Resultssupporting

confidence: 92%

Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into soluble

Ain

Saeed

Khan

et al. 2019

Food Science & Nutrition

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“…The mineral content of the raw and treated flours, as well as the Mahewu were determined following the method outlined by Choi, Kang, Hyun, Lee, and Park (2013) with some modifications. Briefly, 1.0 g of sample was digested with equal amounts (10 mL) of nitric acid and hydrogen peroxide.…”

Section: Methodsmentioning

confidence: 99%

Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut

Qaku

Adetunji²,

Dlamini

2020

Journal of Food Science

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Processing functionality in terms of fermentability and nutritional characteristics of Mahewu (a sorghum‐based nonalcoholic beverage product) supplemented with different proportions of Bambara groundnut (BGN) (80:20 and 70:30, respectively) was investigated to develop a sorghum‐based beverage product with improved nutritional quality. Sorghum‐BGN Mahewu blends showed a rapid reduction in pH and significantly (P < 0.05) lower final pH (4.3) after 24 hr compared to the control (pH 5.1) (100% Sorghum Mahewu). With total titratable acidity (TTA), sorghum–BGN Mahewu blends had significantly higher final TTA (0.7%) than control (0.4%). Sorghum–BGN Mahewu blends had higher protein and crude fiber contents (up to 7.7% and 7.9%, respectively) than control (6.1% and 5.7%, respectively). In general, sorghum Mahewu supplemented with BGN did not show substantial increase in mineral and individual amino acid contents after fermentation compared to the control, possibly due to increase in tannin content with BGN supplementation. Fermentation significantly (P < 0.05) reduced phytate content by more than 90% in sorghum Mahewu supplemented with BGN when compared to the control (28% reduction). Importantly, BGN supplementation improved the level of some essential amino acids such as threonine, methionine, phenylalanine, isoleucine, leucine, histidine, and lysine. Therefore, supplementation with BGN can potentially improve the nutritional quality of sorghum Mahewu but modification in processing procedure is required to effectively improve the nutritional quality of sorghum–BGN blends. Practical Application This research work has direct application in addressing problem of malnutrition, as well as improving utilization of indigenous food crops in commercial food processing. This is one of the practical approach to address food insecurity that is prevalent in most African countries.

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“…Genetic diversity is a key to the improvement of cereals using conventional plant‐breeding methods. The genetic variability can be used effectively for quality improvement in wheat breeding programs by the development of varieties with a high mineral profile . Generally, adapted wheat varieties have low iron concentration in grains as compared to non‐adapted germplasm .…”

Section: Introductionmentioning

confidence: 99%

Combining ability and heterosis for grain iron biofortification in bread wheat

et al. 2019

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BACKGROUND: Iron is one of the nutrients that is essential for the human body. Despite the abundance of iron on earth, about two billion people worldwide are affected by iron deficiency. Iron biofortification of wheat, instead of supplementation and food fortification, provides a pragmatic approach to solve the problem of iron deficiency. In this study, 144 diverse wheat genotypes were evaluated for grain iron and yield potential, to estimate the potential for the iron biofortification of high-yielding wheat varieties.RESULTS: Genotypes did not differ significantly across the species, but within species the differences were significant for grain iron content and the phytate:iron molar ratio. Triticum aestivum (bread wheat) had the highest yield potential with more diversity than other Triticum species. Genotypes with high iron contents were crossed with high-yielding genotypes in line × tester fashion to check the gene action controlling these traits. The combining ability analysis showed non-additive gene action controlling grain iron, grain phytate, and grain yield. Heterosis manifestation also indicated some transgressive segregates with high specific combining ability effects.CONCLUSION: There was considerable genetic potential for improving the grain iron content in the germplasm to provide an economical and long-lasting solution to benefit an iron-deficient population. Triticum aestivum had the highest variation and potential for iron biofortification. This study indicated the possibility of simultaneous improvement in grain iron and grain yield by producing a new variety through continuous selective breeding. DISCUSSIONThe frequency distribution of grain iron, grain phytate, and grain phytate:iron molar ratio has shown a broad range of phenotypic variation of these traits in the germplasm. The three species (T.

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Mineral Compositions of Korean Wheat Cultivars

Cited by 10 publications

References 7 publications

Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into soluble

Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into soluble

Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut

Combining ability and heterosis for grain iron biofortification in bread wheat

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