Safety, Nutrition and Functionality of the Traditional Foods

Hossain, Abul; Rahman, Md. Matiur

doi:10.1007/978-3-030-24620-4_8

Cited by 5 publications

(6 citation statements)

References 52 publications

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“…In recent years, there has been an increase in interest in traditional and local foods which represents an important sector in the global food economy ( 85 ). Traditional foods products are usually associated with quality, safety, and with local tradition ( 85 , 86 ). They are often prepared from fruits, vegetables, meat, fish, milk, eggs, nuts, legumes, and seeds ( 86 ).…”

Section: Legumes In Traditional Recipes and Innovative Preparationmentioning

confidence: 99%

“…Traditional foods products are usually associated with quality, safety, and with local tradition ( 85 , 86 ). They are often prepared from fruits, vegetables, meat, fish, milk, eggs, nuts, legumes, and seeds ( 86 ). In many societies, traditional diets contain both cereals and legumes which are complementary for most amino acids and may meet protein requirements for adults ( 49 ).…”

Section: Legumes In Traditional Recipes and Innovative Preparationmentioning

confidence: 99%

“…Several traditional household food-processing, preparation and cooking methods are currently applied to enhance the bioavailability of micronutrients in plant food ( 86 ). In legumes, thermal processing, soaking, puffing, milling, fermentation, and germination/malting increases the physicochemical accessibility of micronutrients, decreasing the content of antinutrients, such as phytate, or increasing the compounds that improve bioavailability ( Table 2 ) ( 112 , 127 , 128 ).…”

Section: Common Beans As a Key Legumementioning

confidence: 99%

“…For example, germination and malting are the most common legume processing methods, which are responsible for increasing iron absorption ( 129 ). This is because they help to improve the content of vitamin C or decrease the level of phytic acid, while sprouting enhances the bio-accessibility of Fe due to a reduction in the tannin content ( 86 ). However, previous results showed that reducing anti-nutrient content of legumes may be insufficient to have a significant impact on fat-soluble micronutrient bio-accessibility ( 110 ).…”

Section: Common Beans As a Key Legumementioning

confidence: 99%

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Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations

Lisciani,

Marconi,

Le Donne

et al. 2024

Front. Nutr.

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In recent decades, scarcity of available resources, population growth and the widening in the consumption of processed foods and of animal origin have made the current food system unsustainable. High-income countries have shifted towards food consumption patterns which is causing an increasingly process of environmental degradation and depletion of natural resources, with the increased incidence of malnutrition due to excess (obesity and non-communicable disease) and due to chronic food deprivation. An urgent challenge is, therefore, to move towards more healthy and sustainable eating choices and reorientating food production and distribution to obtain a human and planetary health benefit. In this regard, legumes represent a less expensive source of nutrients for low-income countries, and a sustainable healthier option than animal-based proteins in developed countries. Although legumes are the basis of many traditional dishes worldwide, and in recent years they have also been used in the formulation of new food products, their consumption is still scarce. Common beans, which are among the most consumed pulses worldwide, have been the focus of many studies to boost their nutritional properties, to find strategies to facilitate cultivation under biotic/abiotic stress, to increase yield, reduce antinutrients contents and rise the micronutrient level. The versatility of beans could be the key for the increase of their consumption, as it allows to include them in a vast range of food preparations, to create new formulations and to reinvent traditional legume-based recipes with optimal nutritional healthy characteristics.

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Section: Legumes In Traditional Recipes and Innovative Preparationmentioning

confidence: 99%

Section: Legumes In Traditional Recipes and Innovative Preparationmentioning

confidence: 99%

Section: Common Beans As a Key Legumementioning

confidence: 99%

Section: Common Beans As a Key Legumementioning

confidence: 99%

See 2 more Smart Citations

Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations

Lisciani,

Marconi,

Le Donne

et al. 2024

Front. Nutr.

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“…Young PL have long been used as a traditional tea (gamiph-cha, kakinoha cha, or guilin ye qing tea) in Asian cultures. This is a caffeine-free tea, which tastes slightly bitter with a very pleasant flavor, consumed mainly to promote a healthy diet and as an anti-aging ingredient due to the presence of high levels of flavonoids and vitamin C [ 14 , 15 ]. Tea made from dried leaves is very common, but it is also prepared from fresh green leaves.…”

Section: Traditional Uses and Industrial Potentialmentioning

confidence: 99%

Persimmon Leaves: Nutritional, Pharmaceutical, and Industrial Potential—A Review

Hossain

Shahidi

2023

Plants

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Persimmon is a delicious fruit, and its leaves are considered a valuable ingredient in food, beverage, pharmaceutical, and cosmetic sectors. Traditionally, persimmon leaves (PL) are used as a functional tea in Asian culture to cure different ailments, and are also incorporated into various food and cosmeceutical products as a functional ingredient. PL mainly contain flavonoids, terpenoids, and polysaccharides, along with other constituents such as carotenoids, organic acids, chlorophylls, vitamin C, and minerals. The major phenolic compounds in PL are proanthocyanidins, quercetin, isoquercetin, catechin, flavonol glucosides, and kaempferol. Meanwhile, ursolic acid, rotungenic acid, barbinervic acid, and uvaol are the principal terpenoids. These compounds demonstrate a wide range of pharmacological activities, including antioxidant, anticancer, antihypertensive, antidiabetic, anti-obesity, anti-tyrosinase, antiallergic, and antiglaucoma properties. This review summarizes the latest information on PL, mainly distribution, traditional uses, industrial potential, and bioactive compounds, as well as their potential action mechanisms in exhibiting biological activities. In addition, the effect of seasonality and geographical locations on the content and function of these biomolecules are discussed.

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Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes

Kalahal,

Gavahian,

Lin

2024

Int J of Food Sci Tech

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SummaryDeveloping health‐oriented novel products (e.g. no sugar added for diabetes and lactose‐free for lactose intolerance) supports diverse consumer needs, promotes healthier eating habits and fosters inclusivity in the food sector. This study aimed to develop a Tigernut milk pudding (TNP), an alternative to dairy‐based pudding and assess its physicochemical and sensory attributes. TNP was formulated by incorporating hydrocolloids κ‐carrageenan (KC), konjac powder (KP) and corn starch (CS), then compared with a commercial milk pudding (CMP) and traditionally prepared raw cow milk pudding (RMP). The crude protein, fat, ash and moisture levels ranged from 5.62% to 8.04%, 5.25% to 7.03%, 2.81% to 3.98% and 68.71% to 74.76% respectively. Lightness (L*) ranged from 69.87 to 77.89, while a* ranged from 0.36 to 0.86 and b* ranged from 8.13 to 9.97. Syneresis ranged from 4.98% to 8.00%, slightly higher than RMP (4.98%) and CMP (4.87%), while pH levels ranged from 6.31 to 6.89, nearly acidic to neutral pH range. Total soluble solids ranged from 2.90 °Brix to 3.67 °Brix. The bacterial count was in the marginal range below 105 CFU g−1, with no presence of Salmonella spp. or E. coli. Total antioxidant properties showed total flavonoid and phenolics, ranging from 306.24 mg QE/100 g to 358.58 mg QE/100 g and 39.06 mg GAE/100 g to 54.81 mg GAE/100 g respectively. An overall organoleptic rate of 3.50 was attained with 0.25% KC, 0.50% KP and 2.50% CS, achieving a desired texture comparable to CMP. The novel study on using Tigernut milk in pudding explores its plant‐based, vegan‐friendly, lactose‐free attributes as a healthy dairy milk alternative. With desirable physicochemical properties, promising improved nutrition, potential health benefits and possible contribution to food security and enhanced resource efficiency, TNP could be considered for commercialisation.

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Safety, Nutrition and Functionality of the Traditional Foods

Cited by 5 publications

References 52 publications

Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations

Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations

Persimmon Leaves: Nutritional, Pharmaceutical, and Industrial Potential—A Review

Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes

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