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Background: Ruminants have the distinct advantage of being able to eat forages and graze on land that is not suitable for growing crops. During breakdown of feed in rumen, 2 to 12 per cent of the gross energy consumed is converted to enteric CH4, which accounts for about 6 per cent of the world's anthropogenic greenhouse gas emissions. Anti nutritional factor (ANF) plays a vital role in rumen manipulation. It helps in mitigation of methane production and improves the feed efficiency. Methods: Twenty calves of 6-7 months old with an average body weight of 90.2±4.0 kg were distributed randomly into four dietary treatment groups. The calves of the control group (T0) were fed on a basal diet as per ICAR (2013) feeding standard. The basal diet of T1, T2 and T3 were supplemented with NLP, MOP, CO@ 2 per cent on DM basis, respectively. Blood serum and fecal samples were collected and analyzed on 30th, 90th and 120th day of the experiment. The methane emission per animal was measured over fortnightly. Result: It was depicted that supplementation of ANFs as feed additives to the crossbred calves didn't not affect the blood serum indices but the worm load and methane emission in calves differ significantly (P<0.05). [ABSTRACT FROM AUTHOR]

The projected global population is expected to reach around 9.7 billion by 2050, indicating a greater demand for proteins in the human diet. Cereal bran proteins (CBPs) have been identified as high-quality proteins, with potential applications in both the food and pharmaceutical industries. In 2020, global cereal grain production was 2.1 billion metric tonnes, including wheat, rice, corn, millet, barley, and oats. Cereal bran, obtained through milling, made up 10–20% of total cereal grain production, varying by grain type and milling degree. In this article, the molecular composition and nutritional value of CBPs are summarized, and recent advances in their extraction and purification are discussed. The functional properties of CBPs are then reviewed, including their solubility, binding, emulsifying, foaming, gelling, and thermal properties. Finally, current challenges to the application of CBPs in foods are highlighted, such as the presence of antinutritional factors, low digestibility, and allergenicity, as well as potential strategies to improve the nutritional and functional properties by overcoming these challenges. CBPs exhibit nutritional and functional attributes that are similar to those of other widely used plant-based protein sources. Thus, CBPs have considerable potential for use as ingredients in food, pharmaceutical, and other products. [ABSTRACT FROM AUTHOR]

Background: Cannabis sativa is a high-value crop that can be cultivated for ruminant's feed and medicinal purposes. The demand for Cannabis and Cannabis products has increased since the beginning of 21st century. Objectives: The increase in the production cost of high-protein feeds such as lucerne has led to an urgent need to investigate alternative high-protein sources. Methods: Cannabis has been identified as an alternative to lucerne due to its high protein content. Results: However, the cultivation and uses of Cannabis and its by-products in South Africa is limited due to the strict legislation. The metabolites and nutritional value of Cannabis are influenced by growing conditions and soil type. Furthermore, the available literature has shown that Cannabis contains anti-nutritional factors that may affect feed intake or bioavailability and digestibility. Conclusions: Therefore, it is crucial to employ a processing method that can reduce anti-nutritional factors to promote the feed intake and growth rate of sheep. Fermentation, as a processing method, can reduce anti-nutritional factors found in Cannabis, which will make it a palatable alternative feed supplement for ruminants such as Dorper sheep. Overall, this review paper aimed to examine the available literature on the use of Cannabis as an alternative high-protein feed supplement for Dorper sheep in South Africa. [ABSTRACT FROM AUTHOR]

Global protein consumption is increasing exponentially, which requires efficient identification of potential, healthy, and simple protein sources to fulfil the demands. The existing sources of animal proteins are high in fat and low in fiber composition, which might cause serious health risks when consumed regularly. Moreover, protein production from animal sources can negatively affect the environment, as it often requires more energy and natural resources and contributes to greenhouse gas emissions. Thus, finding alternative plant-based protein sources becomes indispensable. Rapeseed is an important oilseed crop and the world's third leading oil source. Rapeseed byproducts, such as seed cakes or meals, are considered the best alternative protein source after soybean owing to their promising protein profile (30%–60% crude protein) to supplement dietary requirements. After oil extraction, these rapeseed byproducts can be utilized as food for human consumption and animal feed. However, anti-nutritional factors (ANFs) like glucosinolates, phytic acid, tannins, and sinapines make them unsuitable for direct consumption. Techniques like microbial fermentation, advanced breeding, and genome editing can improve protein quality, reduce ANFs in rapeseed byproducts, and facilitate their usage in the food and feed industry. This review summarizes these approaches and offers the best bio-nutrition breakthroughs to develop nutrient-rich rapeseed byproducts as plant-based protein sources. [ABSTRACT FROM AUTHOR]

The world's growing population and evolving food habits have created a need for alternative plant protein sources, with pulses playing a crucial role as healthy staple foods. Dry beans are high-protein pulses rich in essential amino acids like lysine and bioactive peptides. They have gathered attention for their nutritional quality and potential health benefits concerning metabolic syndrome. This review highlights dry bean proteins' nutritional quality, health benefits, and limitations, focusing on recent eco-friendly emerging technologies for their obtaining and functionalization. Antinutritional factors (ANFs) in bean proteins can affect their in vitro protein digestibility (IVPD), and lectins have been identified as potential allergens. Recently, eco-friendly emerging technologies such as ultrasound, microwaves, subcritical fluids, high-hydrostatic pressure, enzyme technology, and dry fractionation methods have been explored for extracting and functionalizing dry bean proteins. These technologies have shown promise in reducing ANFs, improving IVPD, and modifying allergen epitopes. Additionally, they enhance the techno-functional properties of bean proteins, making them more soluble, emulsifying, foaming, and gel-forming, with enhanced water and oil-holding capacities. By utilizing emerging innovative technologies, protein recovery from dry beans and the development of protein isolates can meet the demand for alternative protein sources while being eco-friendly, safe, and efficient. HIGHLIGHTS: Dry beans are a source of lysine-rich proteins and high-quality AA for the diet. Physical treatments can reduce the ANFs of beans and increase protein digestibility. Eco-friendly technologies can treat, modify, extract, and separate bean proteins. Conformational changes with protein unfolding improve WHC, EA, and solubility. The combined use of emerging technologies allows for conveying advantages of each one. [ABSTRACT FROM AUTHOR]

This comprehensive review delves into the untapped potential of underutilized legumes in India, offering a deep exploration of their nutritional composition, health benefits, culinary versatility, and functional attributes. Specifically, we examine kidney beans, fava beans, horse gram, and chickpeas, shedding light on their abundant protein content, dietary fiber, vitamins, minerals, and phytochemicals that contribute to human well-being and the prevention of various diseases. The review doesn't shy away from discussing the impact of anti-nutritional factors (ANFs) on legume nutritional quality, while also proposing various culinary techniques such as cooking, roasting, and sprouting as effective strategies to mitigate these effects. Moreover, this review underscores the pivotal role that lesser-known legumes can play in addressing malnutrition, bolstering food security, and advancing sustainable agriculture. It outlines strategies aimed at raising awareness, encouraging further research, promoting cultivation, and facilitating market integration, with a strong emphasis on incorporating these legumes into diversified diets and resilient farming systems. Recognizing the cultural and agricultural significance of underutilized legumes in India, this review provides insights into their historical importance and versatile applications. A case study is presented, featuring chickpeas, fava beans, red kidney beans, and horse gram, highlighting their exceptional nutritional value and addressing the challenges posed by ANFs, which can impede nutrient absorption and digestion. The review further delves into strategies to overcome these challenges, encompassing various processing techniques and genetic modifications. It also thoroughly examines several treatments and their effects on specific ANFs, offering a comprehensive perspective on how to harness the full potential of these underutilized legumes for enhanced nutrition, food security, and sustainable agriculture in India. [ABSTRACT FROM AUTHOR]

Livestock nutrition is crucial for sustaining the health and productivity of farm animals, which are a cornerstone of the global food supply. Proper nutrition ensures that animals receive the necessary nutrients for essential bodily functions, growth, reproduction and lactation. Tailored, balanced diets that cater to the specific nutritional needs of different livestock species and their developmental stages also boost reproductive performance, leading to higher birth rates and healthier offspring. Conversely, inadequate nutrition can lead to stunted growth, diminished productivity and increased vulnerability to diseases, ultimately resulting in significant economic losses. Nutritional imbalances among animals, especially in dairy goats and cattle, pose a significant challenge in livestock management. These disorders result from inadequate or imbalanced nutrient intake, leading to a range of metabolic and health issues. Fodders are essential to livestock nutrition, providing a balanced diet that supports overall animal health, growth and productivity. They are primary sources of energy, with grasses and cereals supplying carbohydrates needed for maintenance and production activities. Leguminous fodders like alfalfa and clover are rich in protein and crucial for muscle development, milk production and growth. Additionally, green fodders offer vital vitamins (A, D, E, K) and minerals such as calcium and phosphorus, which are necessary for various metabolic functions. The high fibre content in fodders aids in proper digestion and prevents digestive disorders. Overall, the review highlights the impact of various nutrient deficiencies on livestock, including the effects of anti-nutritional factors and the mechanisms of nitrate, oxalate, and prussic acid toxicity in animals. It underscores the importance of agronomic bio fortification as a promising strategy to enhance the nutritional quality of fodder crops, thereby improving animal health and welfare, while also contributing to food security and sustainable agriculture. [ABSTRACT FROM AUTHOR]

Nowadays , lupin seeds have emerged as a novel and valuable source of proteins representing a sustainable alternative to current raw materials of plant-based proteins, such as soybean. In this regard, lupin demonstrates superior adaptation to the Mediterranean climate with improved tolerance to water stress. However, its suitability for human consumption is limited due to the presence of anti-nutritional and anti-technological factors, including alkaloids, polyphenols, tannins, and lipids, which can have adverse nutritional consequences and/or impact on the purity and yield of protein extraction. In this study, the Lupinus luteus seeds were germinated for 1, 2, 3, and 6 days and the effect of germination on the anti-nutritional and anti-technological factors of flours and derived protein isolates was analyzed. Additionally, changes on techno-functional properties of lupin protein isolates were also studied. Results showed that prolonged germination decreased fat content whereas antioxidant activity, polyphenols, saponin, and alkaloid content of flours increased. However, alkaloids were completely removed during protein extraction. Furthermore, protein isolates derived from germinated seeds exhibited higher water and oil absorption capacities, as well as improved foaming and emulsifying capabilities in comparison to isolates from non-germinated seeds. Nevertheless, prolonged germination periods were associated with diminished foam and emulsion stability. Therefore, germination of lupin seeds for no longer than 3 days should be recommended in order to minimize the levels of anti-nutritional and anti-technological factors, while enhancing techno-functional properties of the isolate. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Green leafy vegetables are essential components of a balanced diet, known for their rich nutritional content. However, their nutritional value is often influenced by the presence of antinutritional factors that can hinder nutrient absorption and utilization in the animal as well as in the human body. This comparative study aims to evaluate and compare the nutritional and antinutritional factors in various green leafy vegetables which are underutilized. The study involves the analysis of the proximate composition, including dry matter, crude fat, carbohydrate and chlorophyll content and simultaneously antinutritional factors like phenols and tannins were assessed. Alysicarpus vaginalis had the highest concentrations of dry matter, crude fat, total chlorophyll, chlorophyll-a, and chlorophyll-b (39.33%, 9.60%, 348.11 mg/100 g, 243.32 mg/100 g, and 104.88 mg/100 g, respectively). The total carbohydrate content was found maximum in Raphanus sativus (3.60%) followed by 3.51% in Sorghum bicolor and 3.43% in Psoralia corylifolia. Adhatoda vasica had the highest values of phenol and tannin content at 0.421 and 0.067%, respectively. The findings of this study will provide valuable insight into the nutritional profiles of different green leafy vegetables, helping consumers make informed dietary choices. Additionally, understanding the level of antinutritional factors in these leafy plant species will aid in developing strategies to mitigate their effects, thereby maximizing the nutritional benefits of incorporating green leafy underutilized plant species for animal and human consumption. This research contributes to promoting healthier eating habits and addressing nutritional challenges in various populations. [ABSTRACT FROM AUTHOR]

BACKGROUND: Soybean meal (SBM) is used widely in animal feed but it contains anti‐nutritional factors (ANFs) such as protease inhibitors – immunogenic proteins that limit its utilization. Fermentative processes could help to reduce these ANFs. The aim of this study was to evaluate the nutritional attributes, bacterial community dynamics, and microbial metagenomic profile during the solid‐state fermentation of SBM using a strain of the bacterium Lactobacillus acidophilus with or without pre‐autoclaving treatment. RESULTS: Following fermentation, there was a reduction in the pH and a concurrent increase in the population of lactic acid bacteria. Fermentation also resulted in an increase in both crude and soluble protein levels. Trypsin inhibitor levels decreased after fermentation, particularly in fermented SBM that had not been pre‐autoclaved, with an inactivation rate higher than 90%. Moreover, high‐molecular‐weight peptides (44–158 kDa), specifically some polypeptides from the soybean immunogen glycinin and β‐conglycinin, underwent degradation during the fermentation process. Bacterial community analysis revealed the dominance of the Lactobacillus genus in all samples, regardless of the treatments applied. Metagenomic profiling identified L. acidophilus as the dominant species in inoculated SBM, irrespective of whether pre‐autoclaving was conducted or not. CONCLUSION: This study demonstrates the feasibility of solid‐state fermentation with L. acidophilus under non‐sterile conditions to inactivate trypsin inhibitor and increase protein concentration and hydrolysate immunogen proteins into low‐molecular‐weight peptides in SBM. Lactobacillus acidophilus inoculum also inhibited the growth of undesirable bacteria. This knowledge contributes to our understanding of the potential applications of solid‐state fermentation with L. acidophilus in improving the nutritional quality of SBM. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This review presents a comparative analysis of gelation properties in plant-based versus animal-based proteins, emphasizing key factors such as pH, ionic environment, temperature, and anti-nutritional factors. Gelation, a crucial process in food texture formation, is influenced by these factors in varying ways for plant and animal proteins. Animal proteins, like casein, whey, meat, and egg, generally show stable gelation properties, responding predictably to pH, temperature, and ionic changes. In contrast, plant proteins such as soy, pea, wheat, and oilseed show more variable gelation, often requiring specific conditions, like the presence of NaCl or optimal pH, to form effective gels. Animal proteins tend to gel more reliably, while plant proteins require precise environmental adjustments for similar results. Understanding these factors is crucial for selecting and processing proteins to achieve desired textures and functionalities in food products. This review highlights how changing these key factors can optimize gel properties in both plant- and animal-based proteins. [ABSTRACT FROM AUTHOR]

Malva sylvestris L., Cynara cardunculus L., and Spinacia oleracea L. are spontaneous plants often consumed by humans and animals. Although, these plants possess nutritional and therapeutic value, they may also contain anti-nutritional factors in their carbohydrate fraction and trypsin inhibitors that interfere with protein digestion. This study aims to identify the antinutritional factors, and determine the trypsin inhibitory activity of Malva sylvestris L., Cynara cardunculus L., and Spinacia oleracea L. The sugar contents of the plants' ethanol extracts were determined using the Anthrone and Ortho-Toluidine colorimetric methods. Specific monosaccharides and oligosaccharides were identified by thin layer chromatography (TLC). The polysaccharides (starch and cellulose) contents were also assessed. The trypsin inhibitory activity was evaluated according to standard procedures. The results showed that the sugar contents of the plants ranged from 0.14 to 0.34 g/100 g dw. TLC analysis revealed the presence of sucrose in all the three plant extracts, while two oligosaccharides; raffinose and stachyose were identified in M. sylvestris and S. oleracea. The extracts exhibited significant trypsin inhibitory activity with C. cardunculus demonstrating the highest inhibitory effect with IC50 value of 4.92 mg/mL, while the IC50 values for M. sylvestris and S. oleracea where 9.26 mg/mL and 12.24 mg/mL, respectively. The presence of these anti-nutritional factors may interfere with digestion in both humans and animals, hence the need for caution in the use of these plants for medicinal purposes. [ABSTRACT FROM AUTHOR]

Bambara groundnut is an underutilized food outside the main regions of its consumption. However, after soybean, groundnut, and cowpea, this legume is considered the fourth most significant one. It is an excellent food crop due to various beneficial characteristics, including stress tolerance, nitrogen fixation, and the capacity to grow and sustain in low-input environments. The fact that Bambara groundnut can be eaten untreated demonstrates that it has fewer and least harmful anti-nutritional factors. Due to its well-balanced macronutrient content, this nutrient-dense legume is commonly known as a "complete food". Compared to other legume crops, Bambara groundnut has an excellent nutrition profile for traditional and new food applications, besides the agronomic potential to be planted in many areas globally. Increasing awareness among consumers of Bambara groundnut as a food is needed for this potential crop. This review showed that Bambara groundnut possesses high values of nutritional composition, lower quantity of anti-nutritional properties, and good functional and physico-chemical properties. Discussion on applications of Bambara groundnut in the food industry showed Bambara groundnut could be explored as an alternative source of protein, supplementation of carbohydrate-based foods, and ingredient in many food applications. [ABSTRACT FROM AUTHOR]

The direct feeding value of distillers grains is low due to the presence of higher cellulose, lignin and anti-nutritional factors such as mannan and xylan. In this study, complex enzymes and probiotic flora based on "probiotic enzyme synergy" technology were used to produce fermented distillers grains. The optimal substrate ratio, moisture content, fermentation time and temperature were determined. Subsequently, scale-up experiments were conducted to determine the performance of fermented feed. The results showed that multiprobiotic (Lactobacillus casei, Bacillus subtilis, Saccharomyces cerevisiae, and Aspergillus oryzae) cooperated with complex enzymes (glucanase, mannanase, xylanase) showed excellent fermentation effect, crude protein, trichloroacetic acid soluble protein and fat increased by 31.25, 36.68, and 49.11% respectively, while crude fiber, acidic fiber and neutral fiber decreased by 34.24, 26.91, and 33.20%, respectively. The anti-nutritional factors mannan and arabinoxylan were reduced by 26.96 and 40.87%, respectively. Lactic acid, acetic acid, and propionic acid in the fermented organic acids increased by 240.93, 76.77, and 89.47%, respectively. Butyric acid increased significantly from scratch, and the mycotoxin degradation effect was not significant. This study provides a potential approach for high-value utilization of distillers grains. [ABSTRACT FROM AUTHOR]

This study evaluated the chemical composition, mineral content, and in vitro dry and organic matter digestibility of two forage legume species from arid pastures in northeastern Morocco, namely S. spinosissima subsp. capitata and S. pallida. This is the first report assessing the nutritive value of these two pasture species. Results revealed a wide variation between selected Sulla species; in particular, the growth stage had a significant effect (P < 0.05) on most chemical traits and digestibility parameters. Comparatively, S. spinosissima had higher organic matter digestibility (72.4 %OM) at the vegetative stage in direct correlation with lower acid detergent fiber (ADF) (24.2 %DM), lower condensed tannin, (CT) (0.27 %DM), and higher crude protein (24 %DM). Conversely, S. pallida plants with a considerable amount of ADF (40.3 %DM) and CT (4.5 %DM) had lower organic matter digestibility (56.1 %OM). Both species are mineral-rich and contain satisfactory mean (g/kgDM) levels of calcium: 23.25 in S. spinosissima and 13.75 in S. pallida, and phosphorus: 1.01 in S. spinosissima and 1.53 in S. pallida. Additionally, chemical analysis of some anti-nutritional factors revealed low concentrations (mg/g) of phytate (0.19), oxalate (0.18), and nitrate (0.21), even at the flowering stage, compared with others pasture plants. The results of the present study suggest the suitability of both Sulla species, particularly S. spinosissima, for domestication to enhance pasture productivity to support small ruminant nutritional needs in arid pastures native to the Mediterranean region. [ABSTRACT FROM AUTHOR]

The aim of this study was to explore the impact of fermented soybean meal (FSBM) on the nutritional quality of feed, growth performance indicators, and nutrient utilization in broiler chickens, aiming to overcome the challenges associated with locally produced soybean meal stemming from anti-nutrients and variations in nutritional quality. The study methodology included assessing growth performance metrics through two-way ANOVA statistical analysis and evaluating nutrient utilization in broiler chickens. Results indicated that broiler chickens fed with FSBM exhibited superior performance, displaying the highest average weekly weight gain (452 grams), optimal feed conversion ratio (1.39), extended intestinal length (225 cm), increased intestinal weight (297.5 grams), and heightened activity of digestive enzymes compared to other treatment groups throughout the feeding trials. The results of this study suggest that FSBM's better digestibility helps broiler chickens grow faster. This makes it a possible replacement for animal protein sources like fish meal in poultry feed production, which is good for both local poultry feed producers and consumers. [ABSTRACT FROM AUTHOR]

Due to its valuable nutritional qualities and unique capacity to withstand heat and drought, the cowpea (CWP; Vigna unguiculata (L.) Walp) is an important legume crop that is grown extensively throughout the globe and in increasing quantities also in semi-arid areas in Romania. Moreover, a drought-tolerant crop like CWP can provide several benefits to poultry in regions affected by water scarcity or drought conditions. Compared to other legumes, such as peas or soybeans, CWP has been the least researched and are the least used in poultry nutrition. The seed's mean protein content is 25.5%, which is comparable to soybeans, winged beans, and gram. In addition, carbohydrates, fibers, minerals, vitamins, and phytochemicals are abundant in CWP seeds. The amino acid composition is characterized by a balanced profile, making it a valuable source of essential and non-essential amino acids. Additionally, CWP seeds are very rich in nutraceuticals like polyunsaturated fatty acids (PUFAs). The major PUFAs were linoleic (20.8–40.3%) and linolenic acids (9.6–32.1%). It also contains anti-nutritional factors like enzyme inhibitors that reduce nutrient absorption. However, various processing methods are employed to diminish or eliminate the negative effects of anti-nutritional components. CWP in their raw unprocessed form can be used as replacement for soybean meal in poultry diets, at inclusion levels up to 200 g/kg. However, the optimal inclusion rate of CWP in poultry feed will depend on different factors such as age and the processing method used. [ABSTRACT FROM AUTHOR]

Xylanases from glycoside hydrolase (GH) families 10 and 11 are common feed additives for broiler chicken diets due to their catalytic activity on the nonstarch polysaccharide xylan. This study investigated the potential of an optimized binary GH10 and GH11 xylanase cocktail to mitigate the antinutritional effects of xylan on the digestibility of locally sourced chicken feed. Immunofluorescence visualization of the activity of the xylanase cocktail on xylan in the yellow corn of the feed showed a substantial collapse in the morphology of cell walls. Secondly, the reduction in the viscosity of the digesta of the feed by the cocktail showed an effective degradation of the soluble fraction of xylan. Analysis of the xylan degradation products from broiler feeds by the xylanase cocktail showed that xylotriose and xylopentaose were the major xylooligosaccharides (XOS) produced. In vitro evaluation of the prebiotic potential of these XOS showed that they improved the growth of the beneficial bacteria Streptococcus thermophilus and Lactobacillus bulgaricus. The antibacterial activity of broths from XOS‐supplemented probiotic cultures showed a suppressive effect on the growth of the extraintestinal infectious bacterium Klebsiella pneumoniae. Supplementing the xylanase cocktail in cereal animal feeds attenuated xylan's antinutritional effects by reducing digesta viscosity and releasing entrapped nutrients. Furthermore, the production of prebiotic XOS promoted the growth of beneficial bacteria while inhibiting the growth of pathogens. Based on these effects of the xylanase cocktail on the feed, improved growth performance and better feed conversion can potentially be achieved during poultry rearing. [ABSTRACT FROM AUTHOR]

Jatropha seed cake (JSC) derived from Jatropha curcas seeds is a by-product of biodiesel production and, due to its high protein content, has been considered as a potential animal feed ingredient. However, the presence of toxic compounds such as phorbol esters and other anti-nutritional factors limits its use in animal feeding. Several detoxification approaches have been used to tackle these constraints and this review aims to summarize the recent advances in JSC treatment aiming to enhance its potential as an animal feedstuff. The review first provides an overview of the structure and composition of phorbol esters and other anti-nutritional compounds, discussing its toxic effects on different animal species. It then explores several detoxification methodologies giving special emphasis to its effects on the nutritional composition of JSC and on the use of the treated substrate as a feed ingredient in fish, poultry, pigs, and ruminants, highlighting their growth performance, nutrient utilization, and animal health issues. Overall, the review concludes that these treatments hold great potential for the detoxification and utilization of JSC as an animal feed ingredient. However, further research is needed to optimize the treatment conditions, evaluate the economic feasibility, and assess the long-term effects of treated JSC on animal health and product quality. [ABSTRACT FROM AUTHOR]

Copyright of Feed Review is the property of Feed Review Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The relationship between individual phytochemical constituents and overall antioxidant capacity or total phenolic content (TPC) is poorly understood in faba bean. This study used a range of linear and nonlinear regression techniques to investigate whether the antioxidant capacity and TPC of 60 faba bean samples (flour and methanolic extracts) could be predicted from 12 individual compounds (10 common polyphenols and 2 alkaloid glycosides) measured in the same samples. Nonlinear regression using machine learning with a Radial Basis Function showed the best performance for antioxidant and TPC prediction across all sample types, while multiple linear regression allowed moderately accurate predictions in most sample matrices. Improved performance metrics were seen for the methanolic extracts compared to the flour samples. The strongest predictors of antioxidant activity in the multiple linear regression models were protocatechuic acid, p-hydroxybenzoic acid, and ferulic acid, suggesting that these compounds are particularly important contributors to the high antioxidant activity of faba bean. Understanding the relationship between individual constituents and the antioxidant capacity may help food technologists and plant breeders develop faba bean products with maximal health benefits. [ABSTRACT FROM AUTHOR]

Plant-based proteins, like those derived from hemp and rapeseed can contribute significantly to a balanced diet and meet human daily nutritional requirements by providing essential nutrients such as protein, fiber, vitamins, minerals, and antioxidants. According to numerous recent research papers, the consumption of plant-based proteins has been associated with numerous health benefits, including a reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers. Plant-based diets are often lower in saturated fat and cholesterol and higher in fiber and phytonutrients, which can support overall health and well-being. Present research investigates the nutritional attributes, functional properties, and potential food applications of hemp and rapeseed protein for a potential use in new food-product development, with a certain focus on identifying anti-nutritional factors and bioactive compounds. Through comprehensive analysis, anti-nutritional factors and bioactive compounds were elucidated, shedding light on their impact on protein quality and digestibility. The study also delves into the functional properties of hemp and rapeseed protein, unveiling their versatility in various food applications. Insights from this research contribute to a deeper understanding of the nutritional value and functional potential of hemp and rapeseed protein, paving the way for their further utilization in innovative food products with enhanced nutritional value and notable health benefits. [ABSTRACT FROM AUTHOR]

Faba bean (Vicia faba L.), is a popular legume crop due to its high protein content (22-38.2%), dietary fibre (12%), medicinal and nutritional values and environmental benefits. It is considered as an excellent source of protein, particularly in developing countries where people cannot afford to buy meat. It also has antioxidant, anti-inflammatory, antiviral, anticancer, anti-diabetic and antiatherosclerotic effects. But the presence of some key anti-nutritional factors, such as vicine and convicine, tannins, phytic acid etc. restricts the potential utilization of this crop as food and feed. Vicine and convicine are the thermostable, glucosidic aminopyrimidine derivatives that accumulate in the cotyledons of faba bean during seed development and maturity and cause "Favism" or haemolytic anaemia upon consumption by individuals having deficiency of glucose 6-phosphate dehydrogenase enzyme. As globally millions of people are genetically predisposed to such condition, it is highly desirable to eliminate these compounds from faba bean without compromising yield and other quality characteristics. In this review, we have highlighted the recent advancement in the field of genomics and molecular marker technologies for an easy and efficient selection of faba bean with low vicine and convicine content and the strategies to deploy these efficient tools in the future molecular breeding programs in faba bean. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Pomegranate peels (PoP) have recently gained attention for their therapeutic properties. Although several studies reported the therapeutic effect, the side effect of feeding pomegranate peels supplemented ration has not received full attention. This study aimed to investigate the effects of feeding dried PoP supplemented ration on body weight gain and selected blood parameters of male Baluchi lambs. Eighteen lambs were randomly assigned to control and two treatment groups, receiving rations with 5% and 10% PoP, respectively, for 60 days. Lambs' weight and blood samples were collected to assess blood parameters and liver enzymes. Results showed a significant reduction in weight gain in treatment groups (18% and 13%) compared to the control group (26%). Although there were no significant differences in blood biochemistry values except for an increase in GGT levels. The lack of change observed in other liver enzymes indicates that PoP is unlikely to cause liver damage. While it is true that PoP is a rich source of antioxidants that can prevent oxidative stress, excessive consumption of PoP can lead to an imbalance between antioxidants and free radicals, resulting in the formation of pro-oxidants and oxidative stress. Therefore, it is important to consume PoP in moderation and balance its intake with other nutrients to maintain a healthy oxidative balance in the body. Based on the findings of this study, it is recommended to limit the consumption of PoP to less than 5% of the diet to avoid the potential risks associated with excessive antioxidant intake. [ABSTRACT FROM AUTHOR]

Guar seed flour (GSF) has a high amount of carbohydrates, proteins, phytochemicals, and anti‐nutritional factors (ANFs), which limits its use. To address this issue, the current study was undertaken to understand the effect of microwave (MW) irradiation on ANFs, phytochemicals, in vitro protein digestibility (IVPD), and functional attributes of GSF at varying power density (Pd: 1–3 W/g) and duration (3–9 min). The ANFs were determined using a colorimetric assay and a Fourier transform infrared spectrum. At 3 Pd‐9 min, the maximum reduction in ANFs (tannin, phytic acid, saponin, and trypsin inhibitor activity) was observed. Higher Pd and treatment duration increased antioxidant activity and total phenolic content, except for total flavonoid content. Furthermore, compared to the control sample (78.38%), the IVPD of the GSF samples increased to 3.28% (3 Pd‐9 min). An increase in Pd and duration of MW treatment improved the thermal and pasting properties of GSF samples up to 2 Pd‐9 min. Due to inter‐ and intramolecular hydrogen bonding degradation, the relative crystallinity of the 3 Pd‐9 min treated GSF sample was 30.58%, which was lower than that of the control (40.08%). In MW‐treated samples, SEM images revealed smaller clusters with rough and porous structures. However, no noticeable color (ΔE) changes were observed in MW‐treated samples. Aside from water absorption capacity and water solubility index, MW treatment reduced oil absorption capacity, foaming capacity, and emulsifying capacity. As demonstrated by principal component analysis, MW irradiation with moderate Pd (2–3) was more effective in reducing ANFs, retaining nutritional contents, and improving the digestible properties of GSF, which could be a potential ingredient for developing gluten‐free products. [ABSTRACT FROM AUTHOR]

To study the biochemical parameters characterising seed quality in pea varieties of different morphotypes for the selection of genotypes with improved nutritional properties. Methods. Seeds of 37 different morphotypes [leafy, leafless, heterophillous (chameleon)] of domestic and foreign pea varieties were studied. Standard and laboratory developed methods of biochemical analysis of plants (Kjeldahl method, spectrophotometric methods, electrophoresis) were used. The statistical analysis of the research results was carried out using the software LibreOffice Calc (GNU Lesser General Public License v3) and the image analysis software Imagel. Results. The presence of varietal differences in the biochemical parameters studied related to seed quality (protein content, flavonoids, lipoxygenase activity, trypsin inhibitor, lectins), the content of the main fractions of the protein complex (legumin and vicilin) and their ratio in seeds of different morphotypes was established. The electrophoretic and amino acid analyses revealed varietal differences (in the relative content of certain protein components in the electropherogram, the presence/absence of some components in the electrophoretic spectra of vicilin and legumin, and their amino acid composition) that affect the nutritional value of pea seeds. Conclusions. The application of the biochemical criteria studied makes it possible to select varieties of food peas with specific technological parameters. [ABSTRACT FROM AUTHOR]

Fishmeal is an indispensable ingredient for most aquatic animals. However, the finite supply and escalating price of fishmeal seriously limit its use in aquaculture. Thus the development of new, sustainable protein ingredients has been a research focus. Microalgae are potential fishmeal alternatives owing to their high protein content and balanced amino acid profile. Studies suggest that suitable replacement of fishmeal with microalgae is beneficial for fish growth performance, but excessive replacement would induce poor growth and feed utilization. Therefore, this paper aims to review research on the maximum substitutional level of fishmeal by microalgae and propose the main issues and possible solutions for fishmeal replacement by microalgae. The maximum replacement level is affected by microalgal species, fish feeding habits, quality of fishmeal and microalgal meals, and supplemental levels of fishmeal in the control group. Microalgae could generally replace 100%, 95%, 95%, 64.1%, 25.6%, and 18.6% fishmeal protein in diets of carp, shrimp, catfish, tilapia, marine fish, and salmon and trout, respectively. The main issues with fishmeal replacement using microalgae include low production and high production cost, poor digestibility, and anti-nutritional factors. Possible solutions to these problems are recommended in this paper. Overall, microalgae are promising fishmeal alternatives in aquaculture. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Common bean (Phaseolus vulgaris L.) is a crop of high nutritional interest which is widespread throughout the world as a result of which it is considered as a potential crop for ensuring future food security. The effect of organic and conventional farming systems on the nutritional and functional composition of two cultivars of market class fabada (a landrace and a modern elite cultivar) is described. The findings of our study have shown that the common beans from organic farming have a higher content of protein, phenolic compounds, and relevant microelements such as iron and zinc than the seeds from conventional farming trial. However, in conventional crops a higher content of polyunsaturated fatty acids and lower concentrations of phytic acid and raffinose oligosaccharides were also detected. In contrast, no significant differences were detected in the proximate composition of the two genotypes tested, nor in their antioxidant activity or levels of phenolic compounds. The elite cultivar maintains the nutritional characteristics of the landrace from which it derives, suggesting the genomic regions modified in the improvement do not play an important role in their genetic control. [ABSTRACT FROM AUTHOR]

The wild edible fruits are an important source of nutritional supplementation for the tribal communities in the northeastern mountainous region of India. In this study, the nutrient and antinutrient composition of 44 wild edible fruit species from the northeastern India were investigated. Among the studied plants, Elaeagnus umbellata showed high content of soluble solids (24.50 ± 0.41ºBrix), free fatty acids (67.79 ± 1.75 mg KOH g–1) and vitamin A (136.22 ± 1.44 mg 100 g–1). Terminalia chebula was shown to be a good source of reducing sugars (8.38 ± 0.07%) and total flavonoids (445.20 ± 1.18 mg 100 g–1) and Spondias pinnata with high total carbohydrate (12.51 ± 0.22%) and vitamin C (74.16 ± 5.33 mg 100 g–1) content. Castanopsis hystrix had the highest starch (1764.84 ± 8.85 mg 100 g–1) and cellulose (711.62 ± 7.68 mg 100 g–1) content and Machilus edulis with high fat content (36.44 ± 1.23%). Chlorophyll, carotenoid and anthocyanin contents were highest in Phoebe cooperiana, Rhus semialata, and Prunus nepalensis, respectively. Artocarpus lakoocha (84.58 ± 2.38%) and Spondias pinnata (84.09 ± 0.62%) were found to be good sources of antioxidants. Regarding antinutritive factors, Canarium strictum showed the highest phenols (902.00 ± 5.72 mg 100 g–1), highest tannins in Terminalia chebula (1059.33 ± 17.46 mg 100 g–1), alkaloids in Streblus asper (274.27 ± 6.31 mg 100 g–1), cyanogen in Castanopsis hystrix (31.04 ± 1.28 mg 100 g–1) and phytic acid in Viburnum foetidum (10.64 ± 0.30 mg 100 g–1). The results indicate that all studied fruit species possess nutritional and antinutritional properties and are considered promising for nutraceutical and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Summary: Solid‐state fermentation (SSF) is widely used to improve the utility value in the food and feed industries. In the present research, Lactobacillus plantarum and Saccharomycopsis fibuligera were used for SSF, and then, the nutritional values, anti‐nutritional factors (ANFs) and antioxidant activities of faba bean meal (FBM) were comparatively analysed. The results revealed that SSF with S. fibuligera and L. plantarum effectively reduce the tannin and phytic acid contents and improve the nutritional quality and antioxidant capacity in FBM. Meanwhile, the effects of SSF with L. plantarum on degrading tannin and increasing titratable acidity, trichloroacetic acid‐soluble protein and in vitro protein digestibility were better treated with S. fibuligera. However, antioxidant activities and the amount of phenol and flavonoid were improved more in FBM treated with S. fibuligera than those fermented with L. plantarum. Taken together, the results indicated that both L. plantarum and S. fibuligera could be used for SSF of FBM, and SSF with those two microorganisms has great potential in improving the nutritional values, antioxidant capacities and decreasing ANFs contents of FBM. [ABSTRACT FROM AUTHOR]

Cottonseed meal is a high-yielding, nutrient-rich and unconventional protein feed resource, which is of great significance to solving the shortage of protein feed resources in China. However, there are anti-nutritional factors in cottonseed meal, and long-term feeding cottonseed meal will cause adverse effects on the growth, development and reproduction of poultry, which limits its application in poultry. Therefor understanding the nutritional properties and detoxification methods of anti-nutritional factors in cottonseed meals is vital for the application of cottonseed meals in poultry production. The paper reviews the characteristics of nutritional and anti-nutritional of cottonseed meal, the standard methods of detoxification of cottonseed meal, and the application of conventional and detoxified cottonseed meal in poultry production, to provide a reference for the scientific application of cottonseed meals in poultry. [ABSTRACT FROM AUTHOR]

Ruminant production in West Africa faces both qualitative and quantitative feeding constraints during the dry season and animal diseases in smallholder farms. High-protein legume seeds can represent an alternative and sustainable feed that could enhance animal performance. The use of legume beans, limited by their anti-nutritional factor contents, can be improved through different detoxification methods. The study evaluated the effects of processed velvet beans compared to raw velvet beans on the nutritive value of the beans, nutrient intakes, growth performance, and blood profile in West African Dwarf (WAD) goats. Four diets were tested, including 22.22% of raw velvet beans (RW diet), soaked beans (SK diet), boiled beans (BL diet), or roasted beans (RT diet). Twenty WAD goats of 6.85 ± 0.93 kg of body weight were divided equally into 4 groups and fed one of the four experimental diets. The processing method affects the crude protein content of velvet beans; in particular, tannin content was reduced with soaking or boiling. Dry matter and nutrient intakes resulted significantly (p < 0.05) higher in the SK diet compared to the control. Daily weight gain was highest in SK and RT diets and lowest in BL and the control diets RW. Therefore, the FCR was highest in BL and lowest in SK diets. In addition, SK diet showed the lowest feeding cost (1046.70 XOF/kg WG in SK). Our study revealed that processed velvet beans obtained using simple methods (e.g., soaking, boiling, or roasting) could be used as low-cost protein supplements in smallholder farms to enhance goats’ performance. The soaking method appears the simplest and cheapest process that smallholder farmers can easily use to enhance goats' productivity and improve their livelihoods. [ABSTRACT FROM AUTHOR]

Copyright of Feed Industry is the property of Liaoning Provincial Institute of Agricultural Mechanization and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Due to rapid aquaculture development, limited supply of fishmeal and its increasing cost and demand, using plant derived feed ingredients such as legumes (lupin and peas), oil seed cakes (soy bean, cottonseed, and rape seed), cereals (corn, rice and wheat), meals of protein rich leaves, concentrates and isolate of non-edible oil seeds (jatropha, castor and neem) as fish feed ingredients is compulsory. However, the major challenge in utilizing the protein rich plant ingredients is the presence of anti-nutritional factors. Anti-nutritional factors are compounds which reduce the nutrient utilization and/or feed intake of aquatic animals and are important in plant origin feed ingredient contents of feed formulation. These factors can cause malnutrition or reduced micronutrients and minerals uptake. The most important anti-nutritional factors include protease inhibitors, phytic acid, saponin, tannin, cyanide, oxalate, gossypol, non-starch polysaccharides, phytoestrogens, mimosine and mycotoxins. There are various traditional and recent technologies, which can be used to reduce the levels of such anti-nutrient factors. Several processing techniques including fermentation, germination, dehulling, autoclaving, soaking etc. are applicable to reduce the anti-nutrient contents of ingredients. However, investigating and appreciation of effective methods and optimizing the conditions of their application is still very demanding. In addition, each aquatic species has tolerable threshold for each of the anti-nutritional substances, which should be considered before choosing the processing method. Other issues including the environmental concerns of the processing method and its economic viability also deserve special attention. [ABSTRACT FROM AUTHOR]

Fermented cottonseed meal is a kind of high quality protein feed made from common cottonseed meal by screening one or several microbial strains. Microbial fermentation treatment can effectively improve nutritional level and utilization efficiency of feed, eliminate or reduce anti-nutritional factors in feed, improve palatability of feed, and enhance production performance and health level of animals. In the paper, the nutritional characteristics of fermented cotton meal and its application in ruminant production are reviewed, in order to provide reference for further application of fermented cotton meal in ruminant production. [ABSTRACT FROM AUTHOR]

The processing of Shea (Vitellaria paradoxa) pulp juice plays a crucial role in its nutritional and sensory attributes, as well as its bacterial composition. This study aims to investigate the antinutritional factors, sensory properties, and microbial activity in processed Shea pulp juice. The study utilized various analytical methods, including proximate analysis, sensory evaluation, and microbial analysis. The findings provide valuable insights into the nutritional quality, taste profile, and microbial composition of Shea pulp juice after processing. The nutritional analysis revealed a substantial amount of moisture of 84.39 to 93.01%, as well as high carbohydrate and caloric values of 5.84 to 8.96% and 33.51 to 67.31%, respectively. It also had a high vitamin C concentration (16.45 - 38.99%). The anti-nutritional analysis shows the presence of phytate (42.80±1.42mg), and oxalate (0.42±0.22mg), it was also found to be very high in tannin (338.80± 1.36mg). Saponin has a low content of 16.59±0.14mg and Cyanide had the lowest quantity (13.23±0.13). Cyanide, oxalate, and phytate concentrations were found to be lower than the reference toxic standard level. In terms of sensory evaluation, all samples were accepted favorably with Sample A and B most preferable to C. This research contributes to the understanding of Shea pulp juice as a potential food source and highlights the importance of optimizing processing techniques to enhance its beneficial properties. [ABSTRACT FROM AUTHOR]

Kenaf is a multipurpose herbaceous plant of economic significance. This study analysed the effects of different soaking temperatures of kenaf seed on the physicochemical qualities of the extracts. Kenaf seed extracts were extracted separately from kenaf seed soaked at temperatures of 25, 35, 45, 55 and 65 oC at their respective optimum soaking time of 10.27, 7.00, 5.00, 3.50 and 2.67 h. The extraction yield, proximate composition, anti-nutritional factors, colour profile and thermal stability of the extracts obtained at the different soaking temperatures and time were analysed and compared. Also, the fatty acids and amino acids compositions of kenaf seed meal and the extract were determined and compared. The extraction yield of the extracts significantly increased as the soaking temperatures of the seed increase from 25-65 oC. The different soaking temperatures had no significant effects on the proximate composition of the extracts except for the ash content which decreased as the soaking temperature of the seed increases. However, the soaking temperatures significantly affected the colour profile of the extracts. Soaking of kenaf seed significantly reduced the trypsin inhibitor activity, tannic and phytic acid of the extracts. This study also found that both the kenaf seed oil and kenaf seed extract oil were rich source of hexadecenoic acid (26.71 and 26.11 %), 9-octadecenoic acid (33.80 and 40.41 %) and 9,12-octadecadienic acid (30.59 and 28.62 %), respectively. Additionally, the total essential amino acids of the kenaf seed (462.80 mg/g) and freeze-dried kenaf seed extract (487.44 mg/g) were not significantly different. Soaking of kenaf seed at 25, 45 and 65 oC and their respective optimum soaking time of 10.27, 5.00 and 2.67 h are recommended for the extraction of kenaf seed extract. [ABSTRACT FROM AUTHOR]

Buckwheat is a pseudo-cereal widely grown and consumed throughout the world. Buckwheat is recognized as a good source of nutrients and, in combination with other health-promoting components, is receiving increasing attention as a potential functional food. Despite the high nutritional value of buckwheat, a variety of anti-nutritional features makes it difficult to exploit its full potential. In this framework, sprouting (or germination) may represent a process capable of improving the macromolecular profile, including reducing anti-nutritional factors and/or synthesizing or releasing bioactives. This study addressed changes in the biomolecular profile and composition of buckwheat that was sprouted for 48 and 72 h. Sprouting increased the content of peptides and free-phenolic compounds and the antioxidant activity, caused a marked decline in the concentration of several anti-nutritional components, and affected the metabolomic profile with an overall improvement in the nutritional characteristics. These results further confirm sprouting as a process suitable for improving the compositional traits of cereals and pseudo-cereals, and are further steps towards the exploitation of sprouted buckwheat as a high-quality ingredient in innovative products of industrial interest. [ABSTRACT FROM AUTHOR]

In this study, the effect of solid-state fermentation with Bacillus subtilis GYB6, Saccharomyces cerevisiae NJ1, and Bacillus amyloliquefaciens Y8 on the anti-nutritional factors, nutritional components, bioactive compounds, antioxidant activity, functional properties, and structure of rapeseed meal (RSM) were investigated. Results showed that the action of three strains in the fermentation of RSM caused a significant decline in glucosinolates, phytic acid, crude fiber, and tannins by 99.18%, 42.41%, 27.21%, and 34.17%, respectively. The amount of crude protein, amino acids, and peptides of RSM increased significantly after fermentation. The SDS-PAGE results showed that 12S globulin and 2S albumin protein were almost entirely degraded. Fermentation considerably increased the concentration of total phenolics and flavonoids, and activated antioxidant activity and functional properties. Furthermore, the structural variation was observed by scanning electron microscopy and FTIR spectroscopy. Thus, these results indicated that the solid-state fermentation process in this study was a promising approach to enhance both the nutritional value and bioactivity of RSM, which could be used as value-added functional animal food ingredients. [ABSTRACT FROM AUTHOR]

Fermented foods have gained immense popularity in recent years due to their distinct flavor profile. Given the increasing demand, there is a growing focus on optimizing their nutritional quality while also reducing their costs. In this study, using a novel approach, hemp seed meal was utilized as a solid fermentation substrate to produce nattokinase (NK). Using a combination of one-factor-at-a-time experiments, Plackett–Burman design, and Box–Behnken design, the optimal fermentation conditions of Bacillus subtilis 13932 (NK-producing strain) were determined. The initial ratio of HSM (hemp seed meal) to water was 1:2.0 (v:w), the thickness of the substrate was 2.9 cm, the bacterial inoculum volume was 10% (v:w), the relative humidity was 75.2%, the temperature was set at 35 °C, and the fermentation time was 20 h. The NK activity under these conditions was measured to be 7067.12 IU/g. During fermentation, 15.15% of soluble peptides were produced, which exhibited hydroxyl radical removal ability and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical removal ability of 14.85%, down from 32.96%. Furthermore, trypsin inhibitor and urease in HSM decreased by 42.6% and 73.6%, respectively, improving the nutritional quality of HSM. Sensory evaluations indicated that HSM is expected to be a popular food, highlighting the potential of using HSM as a solid fermentation substrate for NK production. [ABSTRACT FROM AUTHOR]

Bambara groundnut (BG) offers great potential for sustainable food and nutritional security in the face of a growing population and changing climate. However, its utilization remains restricted by the hard-to-cook phenomenon of seed and the presence of anti-nutritional factors (ANFs). Fermentation has been reported to enhance the nutritional value and reduce ANFs in leguminous seeds. The induced fermentation technology exhibits greater control over the process parameters and ensures the fermented product's quality, reproducibility, and safe consumption. Hence, this review highlights the importance of fermentation technology in overcoming the challenges of processing hard-to-cook BG while retaining its nutrients and flavor. This paper also reviews the food safety measure and risks of consuming fermented BG Future research on the fermented BG's nutrient digestibility should be of concern to unlock its full potential as human food or animal feed. [ABSTRACT FROM AUTHOR]

Hairless canary seed (Phalaris canariensis L.) is a novel true cereal that is now approved for human consumption in Canada and the United States. This true cereal grain has higher protein content (22%) than oat (13%) and wheat (16%) and represents a valuable source of plant proteins. Assessment of canary seed protein quality is therefore essential to evaluate its digestibility and ability to provide sufficient amounts of essential amino acids for human requirements. In this study, the protein nutritional quality of four hairless canary seed varieties (two brown and two yellow) were evaluated in comparison to oat and wheat. The assessment of anti-nutrients contents (phytate, trypsin inhibitor activity, and polyphenols) showed that brown canary seed varieties had the highest content in phytate and oat the highest in polyphenols. Trypsin inhibitor level was comparable among studied cereals, but slightly higher in the brown canary seed Calvi variety. In regard to protein quality, canary seed had a well-balanced amino acid profile and was particularly high in tryptophan, an essential amino acid normally lacking in cereals. The in vitro protein digestibility of canary seeds as determined by both the pH-drop and INFOGEST (international network of excellence on the fate of food in the gastrointestinal tract) protocols appears slightly lower than wheat and higher than oat. The yellow canary seed varieties showed better overall digestibility than the brown ones. For all studied cereal flours, the limiting amino acid was lysine. The calculated in vitro PDCAAS (protein digestibility corrected amino acid score) and DIAAS (digestible indispensable amino acid score) were higher for the yellow C05041 cultivar than the brown Bastia, similar to those of wheat, but lower than those of oat proteins. This study demonstrates the feasibility and utility of in vitro human digestion models for the assessment of protein quality for comparison purpose. [ABSTRACT FROM AUTHOR]

Seven indigenous pearl millet varieties, including non-bio-fortified (HC-10 & HC-20) and bio-fortified (Dhanashakti) and bio-fortified hybrids, viz., AHB-1200, HHB-299, HHB-311, and RHB-233, were studied in the present work. There was not any significant difference observed in the crucial anti-nutrients content, i.e., phytate (24.88–32.56 mg/g), tannin (3.07–4.35 mg/g), and oxalate (0.33–0.43 mg/g). Phytochemical content and antioxidant activity showed significantly high (p < 0.05) TPC and FRAP, TFC, and DPPH radical scavenging activity in the HHB 299 and Dhanashakti, respectively. Quantitative analysis of polyphenols by HPLC (first report on these varieties) revealed that HHB-299 has the highest amount of gallic acid. Fatty acid profiling by GC-FID showed that Dhanashakti, AHB-1200, and HHB-299 have rich monounsaturated fatty acid (MUFA) and polyunsaturated fatty acids (PUFA). Mineral analysis by ICP-OES showed high iron (87.79 and 84.26 mg/kg) and zinc (55.05 and 52.43 mg/kg) content in the HHB-311 and Dhanashakti, respectively. Results of the present study would help facilitate the formulation of various processed functional food products (RTC/RTE) that are currently not reported/unavailable. [ABSTRACT FROM AUTHOR]

The experiment was to monitor the degradation effect of anti-nutritional factors during soybean meal fermentation. The β-mannanase producing strain HTGC-10 stored in the laboratory was used as the fermentation strain to degrade mannan. The degradation effect of strain HTGC-10 was detected by thin layer chromatography and real-time electrophoresis. The results showed that strain HTGC-10 could degrade mannan to small mannooligosaccharide. HTGC-10 was used to ferment 10% soybean meal. The results of real-time electrophoresis showed that HTGC-10 could degrade macromolecular proteins in soybean meal well within 0~24 h of fermentation. In 0~24 h of fermentation, HTGC-10 could degrade the antitrophic factors well, and the antitrophic factors of soybean globulin, β -associated soybean globulin and KTI in soybean meal to 11.9%, 18.5% and 2.0% of the original contents, respectively. The continuous fermentation for 24~48 h had little effect on the degradation of antitrophic factors in soybean meal. The study indicates that the fermentation time of soybean meal should be 24 h to make better use of soybean meal resources. [ABSTRACT FROM AUTHOR]

The consumption of healthy food, in order to strengthen the immune system, is now a major focus of people worldwide and is essential to tackle the emerging pandemic concerns. Moreover, research in this area paves the way for diversification of human diets by incorporating underutilized crops which are highly nutritious and climate-resilient in nature. However, although the consumption of healthy foods increases nutritional uptake, the bioavailability of nutrients and their absorption from foods also play an essential role in curbing malnutrition in developing countries. This has led to a focus on anti-nutrients that interfere with the digestion and absorption of nutrients and proteins from foods. Anti-nutritional factors in crops, such as phytic acid, gossypol, goitrogens, glucosinolates, lectins, oxalic acid, saponins, raffinose, tannins, enzyme inhibitors, alkaloids, β-N-oxalyl amino alanine (BOAA), and hydrogen cyanide (HCN), are synthesized in crop metabolic pathways and are interconnected with other essential growth regulation factors. Hence, breeding with the aim of completely eliminating anti-nutrition factors tends to compromise desirable features such as yield and seed size. However, advanced techniques, such as integrated multi-omics, RNAi, gene editing, and genomics-assisted breeding, aim to breed crops in which negative traits are minimized and to provide new strategies to handle these traits in crop improvement programs. There is also a need to emphasize individual crop-based approaches in upcoming research programs to achieve smart foods with minimum constraints in future. This review focuses on progress in molecular breeding and prospects for additional approaches to improve nutrient bioavailability in major crops. [ABSTRACT FROM AUTHOR]

The aim of this study was to analyze the impact of germination on the proximate composition, trace elements, anti-nutritional factors and amino acid profile of kidney bean. Results revealed positive effect of germination on the composition and nutritional attributes. Anti-nutritional factors (trypsin inhibitor, phytic acid, tannins, polyphenols and oxalates) decreased during germination which ensure the high bioavailability of minerals and other nutritional components. Protein content of sprouted beans was higher and leads to more available amino acids and its nutritional value. Essential amino acid content of beans increased after germination and interconversion of amino acids lead to lower non-essential amino acids. Amino acid profile revealed higher essential amino acid index (EAAI), protein efficiency ratio and nutritional index after germination. The nutritional value of amino acid was further analyzed by observing the amino acid score w.r.t. the pattern described by FAO, which showed improved nutritional value of essential and limiting amino acids. [ABSTRACT FROM AUTHOR]

Background: Black soybean [Glycine max (L.) Merrill] is grown on 5734 hectare area of Kumaon and Garhwal region of Uttarakhand state of India but consumed on a very limited scale. The bioavailability of nutrients in soybean is limited due to presence of antinutritional factors such as trypsin inhibitors, oligosaccharides and tannins etc. Literature still lacks in data related to nutritional and health enhancing properties of black soybean, therefore, the present study was undertaken to enhance the nutritional quality of black soybean using germination technique. Methods: Two types of flour were developed from black soybean i.e. raw and 72-hours germinated flour which were analyzed for their proximate and mineral composition, antinutritional content, antioxidant activity, in-vitro protein digestibility, in-vitro iron bioavailability and dietary fibre content. Result: The findings revealed that germination led to significant (P<0.05) increases in crude protein, crude fibre, total ash, calcium, iron, magnesium, zinc, in-vitro protein digestibility and total dietary fibre content with significant (P<0.05) reductions in phytates, tannins, oxalates, trypsin inhibitor and oligosaccharide content of black soybean flour. The study concluded that germination significantly enhanced the nutritional properties of black soybean by increasing the density and bioavailability of nutrients and reducing the anti nutrients, thereby making it safer for human consumption. [ABSTRACT FROM AUTHOR]