Reduction of Antinutritional Factors in Cereal Brans for Product Development

Abstract

Different chemicals at varying concentrations were assessed to inactivate the antinutritional components in cereal brans. HCl (4%) used at 3, 4 and 5%; acetic acid (1%) used at 18, 20 and 22%; and calcium hydroxide (1%) used at 18, 20 and 22% were mixed with cereal brans. Maximum reduction in trypsin inhibitor followed by oxalates, polyphenols, phytic acid and saponins was achieved on treating with 1% acetic acid used at 22%. Acetic acid (1%) used at 22% was the most effective in reducing the antinutritional factors of cereal brans, followed by calcium hydroxide (1%) used at 22% and hydrochloric acid (4%) used at 5%. Besides affecting the antinutritional components, chemical treatments have shown profound effect on bulk density and color value of cereal brans. To explore the potential of cereal brans, bread and macaroni were prepared by substituting flour with cereal brans singly and in combination. The products were acceptable to consumers. Practical Applications Cereal brans, being a good source of vitamins and other nutrients, are underutilized as a functional food component. Effective processing (using chemicals) can result in a significant reduction in antinutrient components of the bran and will enhance the functionality of the bran. These processed brans can be utilized in the development of functional products as a fiber supplement. Hence, it can go a long way in supplying the required quantities of cheap and easily available dietary fiber and protein to various segments of our population and also results in profitable utilization of by‐products of milling industry.

Impact of different processing treatments on techno and biofunctional characteristics of dhaincha (Sesbania aculeate)

“…Raw and processed legume flours were evaluated for tannins, phytic acid (Sharma et al., 2017) and expressed as mg/g. Saponins were estimated colorimetrically and expressed as diosgenin equivalent (DE mg/g) (Kaur et al., 2015). Trypsin inhibitor activity was estimated by enzyme assay using BAPNA (Nα-benzoyl-DL-Arginine-p-Nitroanilide) as substrate (Kaur et al., 2015) and expressed as trypsin inhibitor unit (TIU/mg protein).…”

“…Saponins were estimated colorimetrically and expressed as diosgenin equivalent (DE mg/g) (Kaur et al., 2015). Trypsin inhibitor activity was estimated by enzyme assay using BAPNA (Nα-benzoyl-DL-Arginine-p-Nitroanilide) as substrate (Kaur et al., 2015) and expressed as trypsin inhibitor unit (TIU/mg protein). Lectins were determined by agglutination with 2% suspension of trypsinised rabbit erythrocytes (Luo and Xie, 2013) and expressed as hemagglutinin unit (HU/g).…”

Dynamics of Germination Behaviour, Protein Secondary Structure, Technofunctional Properties, Antinutrients, Antioxidant Capacity and Mineral Elements in Germinated Dhaincha

“…A volume of 1 mL reagent (5 µL anisaldehyde+995 µL ethyl acetate), followed by 1 mL of concentrated H 2 SO 4 were added to the test tube, mixed and allowed to stand at room temperature for 10 min. Absorbance was measured at 430 nm and saponin mass fraction was expressed in mg diosgenin equivalent (DE) per g of flour ( 21 ).…”

“…Reaction was stopped using 200 µL of 30 % acetic acid and absorbance was noted at 410 nm. The activity of trypsin inhibitor was noted in terms of trypsin inhibitor unit (TIU/mg protein) and one trypsin inhibitor unit corresponded to the increase of absorbance by 0.01 per 10 mL (21). Lectins were extracted from dhaincha flour using phosphate-buffered saline having pH 7.2.…”

Flour − Cooked or uncooked?: A Healthy Food Component

“…Endogenous anti‐nutritional factors are present in different flours − these have been reviewed by Kaur et al Phytic acid tends to be concentrated on with respect to research interests, in terms of potential nutritional disadvantages within cereals, (especially wheat), due to its mineral binding capacity. However, phytase activity may diminish the phytic acid during processing.…”