Potential of milling byproducts for the formulation of health drink and detox tea-substitute

Abstract

Due to pandemic situation, a sudden demand of healthy and immune booster products has risen to get rid of infections like Covid-19. The aim of this study is to develop novel health drink and beverages using plant-based byproducts like orange peel, milling byproducts (chickpea husk, rice bran, broken rice, wheat bran). Byproducts were processed by using different culinary processes such as, soaking, blanching, roasting, natural air-drying. Proximate composition along with minerals, antioxidants, Vitamin-C of formulated Health Drink Powder (HDP) and Detox Tea-substitute (DTS) were estimated. Most acceptable variants among the formulated products were estimated through sensory profiling where, HDP1 (7.79 ± 0.01) and DTS2 (8.18 ± 0.11) showed higher acceptability scores among others. Crude protein present in HDP and DTS were (19.27 ± 0.01)% and (18.21 ± 0.19)% respectively. Calcium was higher in HDP (81.21 ± 4.03 mg/100 g), whereas phosphorus was higher in DTS (211.52 ± 0.22 mg/100 g). Total phenolic contents of both the products were around 4 mg GAE/g. Vitamin C level was higher in HDP (60.23 ± 0.11 mg/100 g). Shelf life study and microbial load assessment indicated longer storage life of the formulated products. The Total Plate counts (Log CFU/g) were 2.12 ± 0.01 and 2.08 ± 0.12 found to be in freshly prepared HDP1 and DTS2 respectively under evaluation. The yeast and mold counts (Log CFU/g) was observed after 75th day and 60th day in HDP1 (2.09 ± 0.05) and DTS2 (2.01 ± 0.11) respectively (stored room temperature). The overall acceptability of these novel formulations as determined by sensory evaluation throughout the storage duration was satisfactory. According to the estimated data it can be concluded that the selected byproducts can be utilized as significant plant-based sources to formulate value-added functional products without affecting its sensory quality and to enhance nutritional status of consumer.

Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties

“…Pea pods were blanched for 2-10 min at 95-100 • C (Hanan et al, 2020;Rudra et al, 2020), whereas common bean pods were disinfected with polyhexamethylene biguanide rather than blanching (Martínez-Castaño et al, 2020). Chickpea byproducts were soaked for 1 h and then blanched (Chakraborty et al, 2022) for beverage applications or boiled for 10 min (Beniwal & Jood, 2015). After blanching, the water is removed by air drying, usually at 42-60 • C for 3-8 h. Martínez-Castaño et al (2020) compared vacuum drying with air dying at 60 • C for 8 h. The study revealed that the color, water-holding capacity, and oil-holding capacity were similar for both methods, except for the antioxidant levels.…”

“…Bread containing chickpea husks reached 110 mg GAE/100 g (Niño-Medina et al, 2019) and bread containing common bean seed coats reached 31.28 mg cyanidin-3-glucoside/100 g dry weight (DW; Chávez-Santoscoy et al, 2016). Recently, Chakraborty et al (2022) developed health drinks from chickpea in which the hulls had a TPC value of ∼400 mg GAE/100 g. Pods have been used in pectin and alginate beads as antioxidant ingredients, and the TPC of cowpea pod hydrogels was 22-28 mg/100 mL (Traffano-Schiffo et al, 2020). TPC data for soup, mayonnaise, meat products, and mildly treated snacks would be useful to understand the interactions of the food matrix and to evaluate the shelf life of formulated products.…”

“…In pods, the level of such compounds declines with maturation to far below the level detected in seeds, suggesting that little or no processing would be required (Alizadeh et al, 2012). When chickpea husks were incorporated into beverages, the trypsin inhibitor (TI) content was 2 TI units/mg in a healthy drink powder and ∼3 TI units/mg in a detox tea substitute, which falls within the healthy range for antinutrients in the body (Chakraborty et al, 2022). The method most widely used to inactivate trypsin inhibitors is thermal treatment (e.g., 15 min at 100 • C).…”

“…Pea pods were blanched for 2–10 min at 95–100°C (Hanan et al., 2020; Rudra et al., 2020), whereas common bean pods were disinfected with polyhexamethylene biguanide rather than blanching (Martínez‐Castaño et al., 2020). Chickpea byproducts were soaked for 1 h and then blanched (Chakraborty et al., 2022) for beverage applications or boiled for 10 min (Beniwal & Jood, 2015). After blanching, the water is removed by air drying, usually at 42–60°C for 3–8 h. Martínez‐Castaño et al.…”

“…The phytic acid content of pulse hulls (lentil, broad bean, and pea) was almost 25% of the whole seed, ranging from 137 to 166 mg/100 g (Kaya et al., 2018). For chickpea, the seed coat contained 12 times less phytic acid than cotyledon, 79 versus 982 mg/100 g DW, but the addition of chickpea husks increased the phytic acid level to 200 mg/100 g in a heath drink powder and detox tea substitute (Chakraborty et al., 2022). The authors concluded that the phytic acid levels were negligible, compared with chickpea seeds.…”