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Consumers are increasingly encouraged to consume more plant-based foods and lower their consumption of foods from animal origin. Concurrently, older adults are recommended to consume an adequate amount of high-quality dietary protein for the prevention of age-related muscle loss. In the current Perspective article, we discuss why it may not be preferred to consume a vegan diet at an older age. Our perspective is based on the proposed lower bioavailability and functionality of proteins in a vegan diet due to the matrix of the whole-food protein sources, the lower essential amino acid (EAA) content, and specific EAA deficiencies in proteins derived from plant-based foods. We propose that a vegan diet increases the risk of an inadequate protein intake at an older age and that current strategies to improve the anabolic properties of plant-based foods are not feasible for many older adults. We provide recommendations for further research to substantiate the remaining knowledge gaps regarding the consequences of a vegan diet on skeletal muscle mass and strength at an older age.Statement of Significance: To our knowledge, this is the first article that provides an evidence-based perspective regarding the potential impact of a vegan diet on muscle mass and strength in older adults. The current perspective is highly relevant considering the envisaged shifts towards sustainable dietary guidelines.

Nowadays, cassava leaves are mostly treated as a byproduct of cassava root production, yet this readily available biomass is rich in protein with a balanced content of amino acids. Cassava leaves therefore represent a promising, underutilized biomass for extraction of proteins. The purpose of this study was to provide updated information on the feasibility of producing cassava leaf protein concentrate for use in feed and food. In this context, protein concentrates were refined from cassava leaves using different precipitation methods and the refining process evaluated with focus on protein, amino acids and selected antinutritional factors. Crude protein was mainly distributed to the press cake and protein concentrates during the two processing steps, i.e., pressing and precipitation, and between 21% and 26% (w/w) of leaf crude protein was recovered in the concentrates. After drying, these contained 40–45% crude protein with an amino acid profile comparable to soybean and tolerable levels of tannins (>1% of TS) for feed purposes. However, the refining process did not significantly reduce the cyanogenic potential, i.e., the total amount of releasable HCN, which accumulated in the dried protein product to around 150–250 ppm. This lies significantly above the 10–50 ppm deemed safe for food and feedstuff by several food safety authorities. Based on these results, extraction of leaf protein from cassava appears promising, but additional research is required to evaluate its full potential, especially in relation to its use in food products.

Cereals including maize generally have limiting amino acids particularly lysine. In most cases, spontaneous fermentation is used to improve the nutritional profiles of maize‐based products. However, in such fermentation, biological risks including the presence of pathogenic microorganisms, chemical contaminants, and toxic compounds of microbial origin such as mycotoxins pose a health risk. The aim of this study was, therefore, to improve the nutritional properties of maize flour by reducing antinutritional factors through microbial fermentation by strains of Lactobacillus plantarum and Saccharomyces cerevisiae and their cocultures. A factorial experimental design was used to evaluate the effect of fermentation setups and time on proximate composition, antinutritional factors, and in vitro digestibility of proteins in maize flour. During 48 h of fermentation, protein content was improved by 38%, 55%, 49%, and 48%, whereas in vitro protein digestibility improved by 31%, 40%, 36%, and 34% for natural, Lactobacillus plantarum, Saccharomyces cerevisiae, and their coculture‐fermented maize flour, respectively. The highest improvement in protein content and its digestibility was observed for Lactobacillus plantarum strain‐fermented maize flour. Phytate, tannin and trypsin inhibitor activity were reduced significantly (p, This research showed that, fermentation with L. plantarum, S. cerevisiae and their co‐cultures resulted in an improved nutritional value of maize flour. Fermentation with these strains significantly increases the contents of protein and its digestibility of maize flour.

The review evaluates faba bean (Vicia faba L.; FB) seeds relative to their nutritional composition, their content of antinutritional factors, and their impact on animal performance. The literature indicates that FB plant is a cool‐season, annual grain legume that grows the best in cool and humid conditions. Its seeds are rich in protein, energy, and mineral compounds and have particularly high unsaturated fatty acid levels. However, FB seeds also contain various proportions of antinutritional factors (ANFs) that can interfere with nutrient utilization in nonruminants. The various processing methods are efficient in either reducing or inactivating the ANFs of FB seeds, with extrusion treatment offering the most effective method of improving apparent nutrient and energy digestibility of nonruminants. In vivo studies on ruminants, pigs, poultry, and fishes reveal that FB seeds have the potential to be used as a substitute for soybean meal and/or cereal seeds in livestock diets in order to support milk, meat, and/or egg production., Faba bean plant is a cool‐season, annual grain legume that grows the best in cool and humid conditions. Its seeds are rich in protein, energy, and mineral compounds and have particularly high unsaturated fatty acid levels. Its seeds have the potential to be used as a substitute for soybean meal and/or cereal seeds in livestock diets in order to support milk, meat, and/or egg production.

One hundred and ten (110) weanling male winstar strain rats were used to determine the protein efficiency ration (PER) and net protein ration (NPR) of five cowpea samples. PER ranged from 1.06 in IT 8JD-1137 to 1.91 in IT84E-1-108 while values in autoclaved samples ranged from 1.55 in IT8ID-1137 to 2.78 in IT84E-1-108. for NPR, raw samples gave values that ranged between 2.44 and 3.57 in IT81D-1137 and IT84E-1-108 respectively. Autoclaved samples gave NPR values that ranged from 2.72 to 4.47 in IT 81D-1137 and IT84E-1-108 respectively. In the raw and autoclaved cowpea diets, trypsin inhibitor, lectin and tannic acid were negatively correlated with PER and NPR while HCN and phytic acid had positive relationship with these indicators of protein quality. In autoclaved samples cowpea variety IT84E-1 1-108 had the highest PER and NPR values showing that it would support growth to a reasonable extent. Keywords: Protein efficiency ratio, net protein ratio, autoclaving, antinutritional factors, cowpea varieties

Grass pea (Lathyrus sativus L.) is an important food legume crop but notorious for plant neurotoxin β-N-Oxalyl-L-α, β-diaminopropionic acid (β-ODAP), causing neurolathyrism to human and animals. The study aimed to compare changes in physical and chemical parameters of 13 genotypes of different geographic origins in pre & post-boiling, microwaving and autoclaving. The results showed significantly different effects of pre and post-cooking treatments on genotypes and cooking methods independent of one another. The genotypes from South Asia exhibited higher β-ODAP content compared to the genotypes from other region. Significantly negative correlation was noted between protein content and β-ODAP concentration across the treatments under boiling (r = −0.555**) and microwave (r = −0.342*) treatments. Boiling was the best treatment and significantly reduced β-ODAP concentration by 70%. Its reduction percentage remained 30%, and 14% under microwaving and autoclaving, in the same order. Therefore, boiling was recommended over other treatments for safe human consumption of grass pea seeds.

Quinoa is an important crop for food security and food sovereignty in Ecuador. In this study, we evaluated the nutritional value, bioactive compounds, and antinutrient compounds of leaves and grains of the Ecuadorian quinoa variety Tunkahuan, and we identified significant differences between the nutrient content in the leaves and grains. The quinoa leaves presented a higher protein content than the grains, as well as inorganic nutrients such as calcium, phosphorus, iron, and zinc. Both the grains and leaves had an appreciable phenolic content. In addition, the quinoa grains presented a higher content of the antinutrient saponin than the leaves, while the leaves contained more nitrates and oxalates than the grains. Thus, quinoa leaves and grains exhibit excellent potential for application in the food and pharmaceutical industries.

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on hydrothermally treated kernels from edible Jatropha curcas (Chuta) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. Although Jatropha curcas is generally considered a toxic plant due to the presence of phorbol esters (PEs), edible varieties exist in Central America. The applicant has developed a breeding programme for an edible cultivar and proposes the kernels from this cultivar as an NF as whole kernels or fragments thereof to be used as a snack or as a food ingredient. Procedures are in place to avoid commingling with non‐edible kernels, with the last steps being the analytical control of PEs concentrations in all produced batches. The Panel considers that the production process of the NF is sufficiently described and that the information provided on the composition of the NF is sufficient for its characterisation. Components of the NF were tested for genotoxicity applying the standard in vitro test battery and no genotoxic concerns have been identified. In a conservative scenario for exposure to PEs from the NF, it was assumed that all kernels contain PEs at the level of detection of the analytical method. When comparing the estimated maximum exposure to PEs with a reference point from a subchronic study in pigs, a margin of exposure ≥ 900 is obtained, which is considered sufficiently large. The presence of anti‐nutritional factors does not pose safety concerns as they are within the ranges found in vegetables. The Panel concludes that the NF is safe under the proposed conditions of use.

[EN] Research was carried out into the effect of partial and total fishmeal (FM) replacement by a vegetable and animal proteins blend, as well as the inclusion of microalgae in diets for gilthead seabream (Sparus aurata L.). Fish of 64 g on initial weight were fed until apparent satiation for 88 days. The control diet (FM100) contained FM as the main protein source, whilst in FM25, FM10 and FM0 diets, the FM was replaced 75%, 90% and 100%, respectively, by a proteins blend consisting of Iberian pig meal (IPM) and vegetable protein meals. FM0+ was similar to FM0 diet but included 50 g/kg of Isochrysis aff. galbana (T-Iso). Results obtained in the final bodyweight and the specific growth rate indicate that the FM25 and FM100 diets achieved similar performances. An improvement in growth performance and nutrient utilization was observed in the FM0+ diet with respect to the FM0 diet. The highest retention efficiencies of protein, energy and essential amino acids were found in FM100 and FM25 diets. In conclusion, up to 75% FM substitution by a vegetable and animal proteins blend in on-growing gilthead seabream is feasible, in addition, the inclusion of Isochrysis aff. galbana (T-Iso) improves the growth and retention efficiencies in a non-FM diet., The research was supported by a grant financed by Generalitat Valenciana, IDIFEDER/2020/029. The funders had no role in study design, data collection and analysis, decision to publish or preparation of the manuscript. It was additionally granted by Contrato Predoctoral para la Formación de Profesorado Universitario from Subprogramas de Formación y Movilidad within the Programa Estatal de Promoción del Talento y su Empleabilidad of the Ministerio de Educación, Cultura y Deporte of Spain. The authors acknowledge Marine Microalgae Biotechnology Research Group of the University of Almeria (Spain) for supplying the microalgae Isochrysis aff. galbana (T-Iso), as part of the research supported by the SABANA project of the European Union¿s Horizon 2020 Research and Innovation Programme (grant # 727874).

Soybean meal has been largely investigated and commercially used in fish nutrition. However, its inclusion levels have been carefully considered due to the presence of antinutritional factors, which depending on a series of factors might induce gut inflammation damaging the mucosal integrity and causing enteritis. Several strategies including genetic engineering have been applied attempting to reduce or eliminate some of the antinutritional factors. Accordingly, we assessed the intestinal health of juvenile Atlantic salmon fed high levels of speciality soybean genotypes with reduced-to-no content amounts of lipoxygenases, altered glycinin profile and reduced levels of oligosaccharides. No major signs of enteritis, only indication of enteritis progression, was noticed in the soybean meal-based diets illustrated by mild changes in distal intestine morphology. Whereas fish, fed fishmeal control feeds, displayed normal distal intestine integrity. Speciality soybean types did not improve intestinal health of juvenile Atlantic salmon suggesting these antinutrients are not drivers of the intestinal inflammatory process in this species. No additional benefits in terms of production performance or blood biochemistry were noticed in the speciality soybean types compared to the traditional soybean.

The objective was to evaluate the coefficients of total tract apparent digestibility (CTTAD) and metabolisable energy (ME) of raw soybeans (RSB) in extruded diets for dogs by three methods (difference, regression and substitution). We also evaluated the urease and trypsin inhibitor (TI) activity, CTTAD, ME and faecal characteristics of adult dogs fed diets containing increasing RSB levels. Six dogs, distributed in a 6 × 6 Latin square design, were fed extruded diets containing 0, 60, 120, 180, 240 or 300 g of RSB/kg. Urease and TI were reduced in all diets after extrusion (p .05). The three methods can be used to determine RSB digestibility. Diet extrusion may not be able to completely deactivate the protease inhibitors present in the RSB.Highlights Extrusion may not be able to deactivate protease inhibitors of raw soybeans. Raw soybeans reduce nutrient digestibility of extruded diets in dogs. The substitution method is recommended to evaluate digestibility of raw soybeans.

[EN] Nowadays there is an increasing demand for vegetable protein sources as an alternative to that of animal origin, not only for its greater environmental sustainability but also for its relationship with lower risk of suffering cardiovascular diseases. Legumes, cereals and seeds are seen as a good proteinaceous source providing as well dietetic fiber and phytochemicals with antioxidant properties. However, their digestibility and bioavailability are limited by the presence of anti-nutritional factors (ANFs) but susceptible of being improved by soaking, cooking or fermentation. The objective of this work is to review the solid-state and submerged fermentation effect on nutritional and functional properties of legumes, cereals and seeds. The microorganisms involved (bacteria, fungus and yeasts) are able to produce enzymes that degrade ANFs giving rise to more digestible flours with a more interesting nutritional, sensorial and technological profile. Solid-state fermentation is more commonly used for its higher efficiency, accepting agro-industrial residues as substrates and its lower volume of effluents. Fermented legumes had their technological properties enhanced while an increment in antioxidant properties was characteristic of cereals. The present review highlights fermentation of cereals and legumes mainly as a key process that at industrial scale could generate new products with enhanced nutritional and technological properties., The authors thank the Generalitat Valenciana and also the European Union ("El Fondo Social Europeo (FSE) invierte en tu futuro") for the PhD scholarship given to Andrea Asensio Grau (ACIF/2017/008) and the postdoctoral grant awarded to Joaquim CalvoLerma (APOSTD 2019102) . In addition, authors acknowledge the support of the Spanish Ministry of Science and Innovation for funding MyBeef project (PID2019-107723RB-C22) in the framework of which this review was conducted.

Orientador: Juliana Azevedo Lima Pallone Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: O extrato de soja (ES) possui vários fatores antinutricionais, como o fitato, que podem diminuir a disponibilidade de alguns nutrientes por formarem complexos com os minerais, importantes para o funcionamento adequado do organismo. O objetivo geral deste trabalho foi analisar a bioacessibilidade dos minerais Ca, Fe e Zn em ES e investigar a viabilidade da aplicação da enzima fitase, da germinação e do tratamento térmico na bebida para promover o melhor aproveitamento desses nutrientes. Três amostras de ES comerciais fortificadas com Ca e Zn foram adquiridas para análises comparativas. O ES foi produzido por maceração e germinação e a caracterização dos componentes majoritários mostraram valores médios de 94% para umidade, 0,4% para cinzas, 2,1% para lipídios e 1,7% para carboidratos. Validou-se o método para a determinação de minerais, e verificaram-se alguns parâmetros analíticos para a determinação de fósforo inorgânico e fitato total, sendo os métodos considerados apropriados. Os teores obtidos de Ca, Fe e Zn estavam de acordo com o declarado na embalagem original e na Tabela de Composição de Alimentos nos ES comerciais, ES padrão e ES germinadas. As condições mais adequadas para aplicação da enzima fitase foram: 300U/L de atividade a 37°C durante 60 min. A razão molar foi utilizada como parâmetro para verificar a disponibilidade de minerais antes e após aplicação da enzima. Foi observado que a amostra que apresentou maior redução da razão molar para Ca, Fe e Zn foi o ES padrão após a aplicação da fitase, mostrando que a enzima atuou eficientemente na eliminação do fitato e na disponibilização de minerais. Frações de mioinositol fosfato foram analisadas por cromatografia líquida de alta eficiência e foi observada a eliminação total destas frações em ES comerciais, entretanto, o processo de germinação da soja eliminou parcialmente as frações IP6 e IP5. A bioacessibilidade foi estimada por meio do ensaio in vitro de solubilidade para os elementos Ca, Fe e Zn e foi constatado efeito positivo na disponibilidade de minerais com ambos os tratamentos testados, porém, melhores resultados foram obtidos com o uso da fitase exógena, aproximando os valores ao leite integral de vaca que é excelente fonte de Ca e boa fonte de Zn para fins de comparação. No ensaio de bioacessibilidade in vitro utilizando membranas de diálise, foi observado que quanto maior a solubilidade do elemento Ca, maiores foram os teores de frações dialisadas, valores próximos aos obtidos para o leite integral de vaca. Como conclusão, foi demonstrado que o tratamento enzimático foi mais eficiente no aumento da disponibilidade de minerais em relação à germinação da soja e ao tratamento térmico, mostrando potencial para uso industrial Abstract: The soy extract (SE) has presented antinutritional factors such as phytate, which may decrease the nutritional value by forming complexes with minerals, which are important for the proper functioning of organism. The main objective of this study was to analyze the bioaccessibility of Ca, Fe and Zn in SE and investigate the feasibility of phytase application, germination and heat treatment on soybean extract in order to promote the best use of these nutrients. They were purchased in the local market three brands of SE fortified with Ca and Zn for comparing analysis. The SE was produced by maceration, germination and characterization in relation to major components show average values of 94% for moisture, 0.4% for ash, 2.1% to 1.7% for lipids and carbohydrates. The method has validated for the determination of minerals, and some analytical parameters were checked for the determination of inorganic phosphorus and total phytate. In this case both were considered appropriate methods. The levels obtained of Ca, Fe and Zn were in accordance with the stated in the original packaging and TACO in commercial SE, standard SE and germinated SE. It was confirmed the best application condition of phytase 300U/L of activity, 37°C in 60 minutes. The molar ratio was used to check the availability of minerals before and after enzyme application. It was observed that the sample exhibited a greater reduction of the molar ratio for Ca, Fe and Zn was the standard ES after application of phytase, showing that the enzyme performed effectively in the removal of phytate and the availability of minerals. In addition the data fractions of myo-inositol phosphate were analysed by HPLC and was observed the total elimination of fractions of myo-inositol phosphates in commercial SE, however by germination process was checked elimination of fractions IP6 and IP5. The bioaccessibility was estimated by solubility test in vitro for for Ca, Fe and Zn and result a positive effect on the availability of minerals with both treatments tested, but the results were highlighted with the use of exogenous phytase, approaching the values of whole cow's milk which is an excellent source of calcium and good source of Zn for comparison purposes. In vitro bioaccessibility assay by using dialysis membranes, it showed that the higher the solubility of Ca element, the greater were the dialyzed fractions, values close to those obtained for the whole cow's milk. In conclusion, it was evidenced that enzymatic treatment was more efficient in enhancing the availability of minerals relative to germination of soybean and heat treatment, showing the potencial for industrial use Doutorado Ciência de Alimentos Doutora em Ciência de Alimentos FAPESP 2013/16643-8 CAPES

During the production and processing of food, large quantities of waste are generated which need to be properly stored and, at best, found new use and utilized. An extremely large problem worldwide is certainly the large amount of agroindustrial waste that is generated on a daily and especially annual basis. If agroindustrial waste is directly stored in the environment, it causes a greenhouse effect and is a large-scale environmental problem. However, agroindustrial waste has recently been regarded as an extremely valuable raw material that can be converted into an added-value raw material by applying different biotechnological approaches. Accordingly, this doctoral dissertation deals with the global problem of utilization and quality improvement of various agro-industrial wastes through the application of biotechnology. Modification and improvement of quality is achieved by growing the production microorganism on a solid surface, that is, agroindustrial waste. This is a rather new method which involves the use of cheap materials but they usually contain large amount of protein, sugar and mineral as well as bioactive compounds such as polyphenols, carotenoids and dietary fibers. Accordingly, the first part of this doctoral dissertation is the selection of the microorganism producer. During the selection, a rich collection of various commercial and natural bacterial strains was utilized, which is available at the Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy. Various strains have been tested for the ability to produce α-amylase, cellulase, pectinase and protease using selective medium on agar plates. In this way, one of the Bacillus strains was found to be particularly prominent in the production of targeted enzymes. Due to the fact that this strain is a natural isolate, identification by sequencing 16SrRNA encoding gene and subsequent analysis of the obtained sequence using the BLAST (Basic Logical Alignment Search Tool) was performed. Further, the obtained and isolated strain (Bacillus sp. TMF-1) was used in the solid-state fermentation process with the main objective to examine the possibility of the selected microorganism to produce desired enzymes under the different substrate:water ratios by using different types of agroindustrial waste materials such as wheat bran, soybean meal, olive oil cake, sunflower meal for growth. Following the cultivation of microorganism producer and production of targeted enzymes, it has been found that agro-industrial waste can be transferred to an even better growing medium if a certain treatment of the raw material is carried out. Accordingly, the aforementioned agroindustrial wastes have been chemically treated by the use of acids and bases, the use of ultrasound as well as microwave technology and used for enzymes production by Bacillus sp. TMF-1. U toku proizvodnje i obrade hrane stvaraju se velike količine otpada koje je neophodno skladištiti na pravi način i u najboljem slučaju ponovo iskoristiti. Izuzetno veliki problem širom sveta je svakako stvaranje velikih količina agro-industrijskog otpada na dnevnom a naročito godišnjem nivou. Ukoliko se agro-industrijski otpad direktno skladišti u okolnu životnu sredinu nastaje efekat staklene bašte i to je ekološki problem velikih razmera. Međutim, agro-industrijski otpad je skoro klasifikovan kao izuzetno vredna sirovina koja se može prevesti u sirovinu sa dodatnom vrednošću primenom različitih biotehnoloških pristupa. Shodno tome, ova doktorska disertacija se bavi globalnim problemom iskorišćenja i unapređenja kvaliteta različitog agroindustrijskog otpada primenom biotehnologije. Modifikacija i unapređenje kvaliteta je postignuta gajenjem proizvodnog mikroorganizma na čvrstoj podlozi, tj. agro-industrijskom otpadu. Ovo je prilično nova metoda koja podrazumeva upotrebu jeftinih materijala koji sadrže velike količine proteina, šećera i minerala kao i bioaktivnih jedinjenja kao što su polifenoli, karotenoidi i dijetetska vlakna. Prvi deo ove doktorske disertacije je selekcija mikroorganizma producenta. Tokom ove selekcije upotrebljena je bogata kolekcija različitih prirodnih i komercijalnih sojeva bakterija dostupnih na Katedri za Biohemijsko inženjerstvo i biotehnologiju, Tehnološko-metalurškog fakulteta. Različiti sojevi su ispitani na sposobnost proizvodnje α-amilaza, celulaza, pektinaza i proteaza korišćenjem selektivnog medijuma na agar pločama. Na ovaj način utvrđeno je da jedan od Bacillus sojeva ima izuzetan potencijal za proizvodnju ciljanih enzima. Shodno činjenici da je ovaj soj prirodnog porekla, izvršena je identifikacija sekvencionisanjem gena za kodiranje 16SrRNA i naknadnom analizom dobijene sekvence korišćenjem osnovnog alata za pretraživanje logičkog poravnanja (na engl.’’ Basic Logical Alignment Search Tool’’, BLAST). Zatim, dobijeni i izolovani soj (Bacillus sp. TMF-1) je korišćen za fermentaciju na čvrstoj podlozi sa osnovnim ciljem da se ispita mogućnost odabranog mikroorganizma da proizvede željene enzime pri različitom odnosu supstrat:voda korišćenjem za rast različitog agro-industrijskog otpadnog materijala kao što su: pšenične mekinje, sojina sačma, pogača nakon ceđenja maslinovog ulja, suncokretova sačma. Praćenjem gajenja mikroorganizma producenta i proizvodnje ciljanih enzima, utvrđeno je da se agroindustrijski otpad može prevesti u još bolji medijum za rast ukoliko se sirovine podvrgnu određenim pretretmanima. Prema tome, pomenuti agro-industrijski otpadi su pretretirani hemijski korišćenjem kiselina i baza ali i primenom tehnologije ultrazvuka i mikrotalasa i korišćeni za proizvodnju enzima Bacillus sp. TMF-1-om.

Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body’s total nutrient requirement. Plant foods also contain ample amounts of anti-nutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods. However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. In this review, studies related to fermentation methods that can be used to improve micronutrient bioavailability in plant foods are discussed.

Coarse (CF) and Fine (FF) fractions were obtained by dry fractionation (air classification) of raw micronized flour (RM) of kabuli chickpea, green pea, yellow and red lentil. Pea showed the highest phytate content in RM and CF. Stachyose was the main oligosaccharide in lentils, exceeding 50 mg g−1, whereas raffinose (39.9 mg g−1) was abundant in chickpea. Antinutritional factors were significantly enriched in FF, whereas decreased in CF. Total-reflection X-ray fluorescence identified potassium as the main macronutrient in pulses. Ca was highly variable, ranging from 0.92 to 0.28 g kg−1 in pea and yellow lentil, respectively. A significant shift of minerals was observed in FF, but despite the highest phytate content, phytate:Zn ratio of lentils was lower than RM, indicating that Zn was enriched more than phytates. Yellow lentil and pea FF showed a protein content higher than 55 g 100g−1. Dry fractionation significantly affected the physicochemical properties, indicating different potential use of fractions., Dry fractionation; Pulses protein; Legume-based ingredients; Mineral composition; TXRF; Physicochemical properties; Antinutritional factors.

Bacillus velezensis is widely used for agricultural biocontrol, due to its ability to enhance plant growth while suppressing the growth of microbial pathogens. However, there are few reports on its application in fermented feed. Here, a two-stage solid-state fermentation process using Bacillus velezensis followed by Lactobacillus plantarum was developed to degrade antinutritional factors (ANFs) and improve soybean meal (SBM) nutrition for animal feed. The process was evaluated for performance in degrading SBM antinutritional factors, dynamic changes in physicochemical characteristics, microorganisms and metabolites. After two-stage fermentation, degradation rates of glycinin and β-conglycinin contents reached 78.60% and 72.89%, respectively. The pH of fermented SBM (FSBM) decreased to 4.78 ± 0.04 and lactic acid content reached 183.38 ± 4.86 mmol/kg. NSP-degrading enzymes (Non-starch polysaccharide, NSPases) and protease were detected from the fermented product, which caused the changed microstructure of SBM. Compared to uninoculated SBM, FSBM exhibited increased proportions of crude protein (51.97 ± 0.44% vs. 47.28 ± 0.34%), Ca, total phosphorus (P), and trichloroacetic acid-soluble protein (11.79 ± 0.13% vs. 5.07 ± 0.06%). Additionally, cellulose and hemicellulose proportions declined by 22.10% and 39.15%, respectively. Total amino acid content increased by 5.05%, while the difference of AA content between the 24 h, 48 h and 72 h of fermentation was not significant (P > 0.05). Furthermore, FSBM also showed antibacterial activity against Staphylococcus aureus and Escherichia coli. These results demonstrated that two-stage SBM fermentation process based on Bacillus velezensis 157 and Lactobacillus plantarum BLCC2-0015 is an effective approach to reduce ANFs content and improve the quality of SBM feed.

Naresuan University Journal: Science and Technology, 29, 3, 43-55

The move towards more sustainable production and consumption patterns is a goal shared by a large part of society. In the oil-mill sector, whether it be animal feed or human food, this development should make it possible to improve the protein autonomy of the territories and to use proteins more efficiently. Current methods make some of the rapeseed proteins indigestible and leave most of the undesirable compounds from the seeds in resulting meals. Residual oil, fibrous envelopes, glucosinolates, phytic acid, phenolic compounds and oligosaccharides, as well as overcooking, however, have negative effects on the value of proteins. An important part of the article is devoted to reviewing these effects. Their extraction, combined with milder heat treatments, would provide excellent quality proteins to the market and generate value for the entire value chain. Efficient dehulling and mechanical extraction would be the prerequisites for this development. An ethanolic extraction revisited to exploit the secondary metabolites would then complete this process with, however, a limited effect on phytic acid. All these technologies have the advantage of not posing major acceptability problems. This development requires new investments in applied research to make this new approach to processing oilseeds possible and efficient.

Foods that contain lectin protein prevent the body from reaching the required nutritional content, thus not completely benefit, when consumed. In the literature, it is reported that people with lectin sensitivity could have health problems. Among those are insulin resistance, obesity, leptin sensitivity, gastrointestinal system disorders due to various toxic effects. Germination, soaking, fermentation and cooking processes are important processes in reducing the amount of lectin in foods. In some studies, it has been reported that lectin-free diet shows improvement in autoimmune diseases. While there are many studies in the literature aimed at decreasing the lectin level, research on developing the lectin-free product is ongoing. The aim of our study was to develop alternative food and snack formulas free of lectin protein. Therefore, traditional cookies, pretzels and cakes were used as the basis as the commonly consumed snacks. In the formulas, instead of white flour, Almond and Coconut flour without lectin protein was used. The differences in perceptions between consuming lectin and non-lectin products were evaluated according to descriptive statistics methods. In conclusion, a significant difference was found between perception of the lectin-free snacks and the lectin-containing snacks. When examined according to gender with regards to the taste and interest; while women were more interested in gluten-free and lectin-free products than men, p 0.05). WOS:000645002400005 2-s2.0-85109861538

The growing world population and its environmental impact motivate searching for new protein sources for the human diet. Agro-industrial by-products are potential sources due to high protein content. This study characterized meals from five sources (pumpkin seed, flaxseed, chia seed, sesame seed, and grapeseed), about the proximate composition, antinutritional factors (ANFs), amino acid profile (AA), and in vitro protein digestibility (IVPD). These by-products present protein content up to 40% and IVPD between 70-85%. ANFs results presented a low phytic acid content for all seed meals and high tannins content in grapeseed meal. In terms of essential AA, the chia seed meal did not show any deficiency. In contrast, the first limiting AA in sesame meal and brown flaxseed meal was lysine, and in pumpkin seed meal, grapeseed meal, and flaxseed meal were sulfur amino acids. These agro-industrial by-products are alternatives for replacing animal protein sources due to recovering high-quality proteins, minimizing adverse environmental impacts, and conserving scarce natural resources CAPES / CNPq

In agriculture, toxic defence compounds in edible parts of crops (e.g. seeds, leaves or tubers) reduce their nutritional value. Camelina sativa (L.) Crantz is an important Brassicaceae oil crop with a number of excellent agronomic traits including low water and fertilizer input, strong adaptation and resistance. The main content of camelina seed is the oil (40%) that is rich in ?-linolenic (omega-3, >35%) acid and tocopherols (800-1000 ppm). The seedcake (by-product generated after the seed oil extraction) is rich in proteins (30-40%), carbohydrates, phytochemicals and in a considerable amount of residual oil (10-15%), therefore it has been suggested as a new potential ingredient in livestock rations. However, exploitation of this seedcake may be limited by the presence of glucosinolates (GLSs), compounds that after hydrolysis produces different catabolites (e.g., isothiocyanates, thiocyanates, epithionitriles and nitriles) with detrimental and antinutritional characteristics. For this reason, genetic modulation of the GLS content in the seed will improve the nutritive value of this crop in the animal feed diet. Recently, it has been demonstrated that the defence GLS compounds are translocated to seeds by transporters (GTRs) belonging to the NTR/PTRs family. In fact, mutations in these genes reduced the glucosinolate content in Arabidopsis thaliana seeds, but translation of loss-of-function phenotypes into C. sativa is challenging because camelina is an allohexaploid crop. Genome editing allows the targeting of multiple copies of functional genes at once and this might be especially useful in plants as C. sativa with multiple chromosome sets. Therefore, CRISPR/Cas9 gene editing technology was used to generate mutations in the three homoeologous GTR2 (GTR2A, GTR2B, GTR2C) genes, encoding a GLS transporter in camelina. Two different guide RNAs were designed following the guide RNA architectures (20nt-NGG). Camelina, cv. Calena, was transformed using the floral dip method with vectors containing Cas9/sgRNA constructs targeting the camelina GTR2 genes. Transgenic plants were self-pollinated, and leaves and seeds were collected from sequential generations of plants to determine by PCR/restriction enzyme analyses and DNA sequencing if gene editing events had occurred at the gene target sites. Twelve mutant events for the target genes were generated. Mutation genotypes with different indels events were found in two out of three GTR2 genes of the transgenic plants. But since the presence of Cas9/sgRNA in the samples could cause new mutations in subsequent generations, the T3 generation is under analysis in order to achieve the low-GLS phenotype.

[ES] La quinoa (Chenopodium quinoa) es un pseudocereal rico en proteínas, fibra y almidón, y fuente de minerales, vitaminas y compuestos bioactivos. Su consumo contribuye a la sostenibilidad ambiental y su alta adaptabilidad a medios de cultivos desfavorables lo convierte en una buena alternativa para abastecer la demanda alimentaria en el futuro. Sin embargo, presenta factores antinutricionales como las saponinas, taninos o ácido fítico que dificultarían su absorción tras el proceso digestivo. La fermentación es un proceso de biotransformación donde intervienen microorganismos que permitirían ensalzar la biodisponibilidad de los compuestos y la digestibilidad proteica. Entre ellos, Pleurotus ostreatus es un hongo comestible con un valor nutricional muy interesante y unas características organolépticas únicas. De esta manera, este trabajo tiene el objetivo de evaluar la capacidad fermentativa en estado sólido del hongo Pleurotus ostreatus en grano y harina de quinoa. Así pues, se estudió la cinética del crecimiento del hongo atendiendo a parámetros como el pH, acidez, actividad de agua, biomasa, tasa respiratoria y sólidos solubles. Igualmente, se analizaron las propiedades nutricionales del producto como el contenido proteico, almidón, actividad antioxidante, polifenoles y ácido fítico a distintos tiempos de fermentación. En general, se observó un aumento proteico acompañado de una reducción notable de ácido fítico (antinutriente) y almidón, pero también de las propiedades antioxidantes del sustrato. La fermentación en grano de quinoa obtuvo mejores resultados en la mayoría de las determinaciones realizadas. En conclusión, mayores tiempos de fermentación (días 12 y 14) permitieron obtener mejores resultados en relación con el contenido de proteína final y la reducción en antinutrientes., [EN] Quinoa (Chenopodium quinoa) is a pseudocereal rich in protein, fiber and starch, and a source of minerals, vitamins and bioactive compounds. Its consumption contributes to environmental sustainability and its high adaptability to unfavorable environments makes it a good alternative to supply food demand in the future. However, it has antinutritional factors such as saponins, tannins or phytic acid that would hinder its absorption after the digestive process. Fermentation is a biotransformation process where microorganisms intervene that would enhance the bioavailability of the compounds and protein digestibility. Among them, Pleurotus ostreatus is an edible mushroom with a very interesting nutritional value and unique organoleptic characteristics. In this way, this work has the objective of evaluating the fermentative capacity in solid state of the Pleurotus ostreatus fungus in grain and quinoa flour. Thus, the kinetics of the fungus growth was studied according to parameters such as pH, acidity, water activity, biomass, respiratory rate and soluble solids. Likewise, the nutritional properties of the product were analysed, such as protein content, starch, antioxidant activity, polyphenols and phytic acid at different fermentation times. In general, an increase in protein was observed accompanied by a notable reduction in phytic acid (antinutrient) and starch, but also the antioxidant properties of the substrate. Quinoa grain fermentation obtained better results in most of the determinations made. In conclusion, longer fermentation times (days 12 and 14) allowed to obtain better results in relation to the final protein content and the reduction in antinutrients.

Fertigation is considered an efficient alternative to the enhanced use of chemical fertilizers. Since most of the fertigation systems rely on a theoretical electrical conductivity value of the nutrient solution, we tried to evaluate if this is the real need of the plants as well as if all the nutrients are needed at once. Therefore, we analyzed the electrical signals of the nutrients applied individually or in different mixes, correlating the electrical signals with the leaf gas exchange processes, studying the relation between the electrical signals and different plant phenological stages and the influence of the treatments on the lycopene content, nutritional composition, and antinutritional factors as well as the mineral bioavailability of tomato fruits cv. Brillante F1. The study was carried out in a greenhouse under controlled conditions. Ten different treatments consisting of MaEs (major elements) (V1&mdash, MgSO4, V2&mdash, KNO3, V3&mdash, K2SO4, V4&mdash, Ca(NO3)2, V5&mdash, KH2PO4, V6&mdash, KCl, V7&mdash, MgSO4 + KNO3 + KH2PO4, V8&mdash, K2SO4 + Ca(NO3)2 + KCl, V9&mdash, the mix of V1 to V6, commonly used in agricultural practices, V10&mdash, one nutrient each day) were applied daily when plants were 42 days old. The results showed that the values of the electrical signals varied depending on the treatment and the plant phenological stage. Five different trends of the electrical signals were identified. In addition, the shape of the signals varied during the day in accordance with the photosynthesis and the amount of CO2 registered. The results of the treatments&rsquo, influence on the nutritional composition and lycopene content of tomato fruits suggested that plants do not need all the nutrients at once, the highest values are registered for K2SO4 fertilization. However, this fertilizer also had the highest registered tannin, saponin, and trypsin inhibitors content, constituting a disadvantage considering the high nutritional values and lycopene content. Regarding the bioavailability of zinc, calcium, and iron for the human diet, regardless of the treatment applied, phytic acid did not affect the availability of zinc and calcium, but it had a negative impact on iron availability, also, the amount of oxalate could impair the bioavailability of calcium. The study suggests that tomato plants do not need all nutrients at once for quality fruits. However, further studies are needed in order to develop a fertigation scheme based on a smart nutrient use that provides an improved nutritional composition and mineral bioavailability. In addition, it is necessary to evaluate the influence of treatments on yield.

Aquaculture&rsquo, s sustainability deeply relies on the identification and inclusion of alternative raw materials. Although meals from insects and/or byproducts from different industries are being recently tested, the meal from terrestrial vegetable species is still the main substitution candidate for fish meal. Here the effects of 0% (Control), 10% (A10) and 30% (A30) inclusion of Narbonne vetch (Vicia narbonensis, ZV-156 strain) meal in rainbow trout (Oncorhynchus mykiss) diets was assessed in a 63-day feeding trial by means of growth performance, histopathological, nutritional value of the fish fillet and blood biochemistry analyses. A dose-response trial was conducted in triplicate with 25 rainbow trout juveniles (20 g average body weight) per 500 L tank. Narbonne vetch meal decreased total intestine protease activity in vitro (from 26.81% to 48% inhibition), although high temperature partially inhibited the action of antinutritional factors (ANFs). No differences in fish growth performance and no severe histopathological alterations on the proximal intestine were observed between 10% Narbonne vetch inclusion and Control groups. In contrast, high inclusion (30%) of Narbonne vetch led to poor growth performance (30% reduction on final growth) and severe histopathological alterations (e.g., loss of brush border integrity, high number of villi fusion, reduced goblet cells density as well as reduced width of submucosa, muscular and serosa layers). Furthermore, while the A30 diet decreased docosahexaenoic fatty acid (FA) content in fish fillets, the A10 diet improved monounsaturated FA content when compared to that of the Control group. No altered levels of cholesterol, glucose or triglycerides in blood plasma and/or histopathological effects on the liver were observed among fish fed the different experimental diets. Although further research efforts (e.g., identifying potential enzymatic treatments to decrease the action of ANFs from Narbonne vetch meal) might be required, present results show that a low inclusion (10%) of Narbonne vetch in rainbow trout diets is possible. The inclusion of locally produced legumes such a Narbonne vetch might be an interesting approach to reduce carbon footprint in European aquaculture and the dependency on other alternative raw materials such as soybean (Glycine max) imported from third countries.

Simple Summary Aquaculture’s sustainability deeply relies on the identification and inclusion of alternative raw materials rather than continuing with the use of finite resources such as fish meal and fish oil. Different alternative raw materials have been tested, with the meal from terrestrial vegetable species being one of the main substitution candidates for fish meal. This study evaluated the effects of the inclusion (at 0%, 10% and 30%) of Narbonne vetch (Vicia narbonensis) meal in rainbow trout (Oncorhynchus mykiss) diets as a first attempt to evaluate its safety as a suitable alternative raw material. High inclusion (30%) of Narbonne vetch led to a reduced final fish size and weight. This seemed to be due to severe histopathological alterations in the proximal intestine that might alter the capacity of the fish to efficiently use the nutrients supplied by the diet. In contrast, a 10% inclusion did not affect fish growth nor digestive system and/or the nutritional value of the fish fillet. Although further research efforts might be required to increase the utilization of alternative raw materials locally produced like Narbonne vetch, present results show Narbonne vetch might reduce carbon footprint in European aquaculture and the dependency on other alternative raw materials such as soybean (Glycine max) imported from third countries. Abstract Aquaculture’s sustainability deeply relies on the identification and inclusion of alternative raw materials. Although meals from insects and/or byproducts from different industries are being recently tested, the meal from terrestrial vegetable species is still the main substitution candidate for fish meal. Here the effects of 0% (Control), 10% (A10) and 30% (A30) inclusion of Narbonne vetch (Vicia narbonensis; ZV-156 strain) meal in rainbow trout (Oncorhynchus mykiss) diets was assessed in a 63-day feeding trial by means of growth performance, histopathological, nutritional value of the fish fillet and blood biochemistry analyses. A dose-response trial was conducted in triplicate with 25 rainbow trout juveniles (20 g average body weight) per 500 L tank. Narbonne vetch meal decreased total intestine protease activity in vitro (from 26.81% to 48% inhibition), although high temperature partially inhibited the action of antinutritional factors (ANFs). No differences in fish growth performance and no severe histopathological alterations on the proximal intestine were observed between 10% Narbonne vetch inclusion and Control groups. In contrast, high inclusion (30%) of Narbonne vetch led to poor growth performance (30% reduction on final growth) and severe histopathological alterations (e.g., loss of brush border integrity, high number of villi fusion, reduced goblet cells density as well as reduced width of submucosa, muscular and serosa layers). Furthermore, while the A30 diet decreased docosahexaenoic fatty acid (FA) content in fish fillets, the A10 diet improved monounsaturated FA content when compared to that of the Control group. No altered levels of cholesterol, glucose or triglycerides in blood plasma and/or histopathological effects on the liver were observed among fish fed the different experimental diets. Although further research efforts (e.g., identifying potential enzymatic treatments to decrease the action of ANFs from Narbonne vetch meal) might be required, present results show that a low inclusion (10%) of Narbonne vetch in rainbow trout diets is possible. The inclusion of locally produced legumes such a Narbonne vetch might be an interesting approach to reduce carbon footprint in European aquaculture and the dependency on other alternative raw materials such as soybean (Glycine max) imported from third countries.

This study aimed to evaluate the performance of broilers fed a diet in which the total protein has been replaced by the protein of the crambe meal. The experiment was used 630 male chickens (Cobb® 500) from 8 to 42 days of age, distributed in a completely randomized design with five treatments, six replications of 21 birds per plot. The treatments were: control diet (0%) and diets containing 3, 6, 9 and 12% of crambe meal protein in replacement of the total protein of the feed. The performance was evaluated in the initial phase (8 to 21 days), growth (22 to 42 days) and total (8 to 42 days). Carcass and cuts was evaluated at 43 days of age. Diets containing crambe meal promoted lower feed intake compared with to the control diet in all evaluated phases. For weight gain, a worse result was observed with increased inclusion of crambe protein, with a linear decrease compared to those who did not receive crambe in the total breeding period. It was found that for the total period the best feed conversion was obtained with 6% of the inclusion of crambe protein in comparison to the crambe-free diet. Carcass, breast and thigh weights decreased with a diet containing 12% of the crambe protein. The results indicate that it is possible to partially replace the crude protein of the feed up to 6% with the protein of the crambe meal. Este estudio tiene como objetivo evaluar el rendimiento de los pollos de engorde alimentados con una dieta en la que la proteína total fue reemplazada por la proteína del salvado de crambe. Se utilizaron 630 pollitos machos de la línea Cobb 500 de 8 a 42 días de edad, distribuidos en un diseño completamente al azar con cinco tratamientos, seis repeticiones de 21 aves por parcela. Los tratamientos fueron: dieta de un grupo testigo (0%) y dietas que contenían 3, 6, 9 y 12% de proteína de salvado de crambe en reemplazo de la proteína total del alimento. El rendimiento se evaluó en la fase inicial (8 a 21 días), crecimiento (22 a 42 días) y total (8 a 42 días). La carcasa y los cortes fueron evaluados a los 43 días de edad. Las dietas que contienen salvado de crambe promovieron una baja ingesta de alimento en comparación con la dieta de control en todas las fases evaluadas. Para el aumento de peso, se observó un peor resultado con un aumento en la inclusión de la proteína del crambe, con una disminución lineal en comparación con aquellos que no recibieron crambe en el período de cría total. Se encontró que para el período total se obtuvo la mejor conversión alimenticia con un 6% de la inclusión de proteína crambe en comparación con la dieta libre de crambe. Los pesos en canal, pechuga y muslo se redujeron con la dieta que contenía el 12% de la proteína crambe. Es posible el reemplazo parcial de proteína cruda en la dieta de hasta 6% por proteína de salvado de crambe. Este estudo objetiva avaliar o desempenho de frangos de corte alimentados com dieta em que a proteína total foi substituída pela proteína do farelo de crambe. Foram utilizados 630 pintos machos (Cobb 500) de 8 a 42 dias de idade distribuídos no delineamento experimental inteiramente casualizado com cinco tratamentos, seis repetições de 21 aves por parcela. Os tratamentos foram: dieta controle (0%) e dietas contendo 3, 6, 9 e 12% de proteína do farelo de crambe em substituição da proteína total da ração. O desempenho foi avaliado na fase inicial (8 a 21 dias), crescimento (22 a 42 dias) e total (8 a 42 dias). A carcaça e cortes foram avaliados aos 43 dias de idade. Dietas contendo farelo de crambe promoveu baixo consumo de ração comparado com a dieta controle em todas as fases avaliadas. Para o ganho de peso observou-se pior resultado com aumento da inclusão da proteína do crambe, com decréscimo linear comparado aos que não receberam o crambe no período total de criação. Verificou-se que para o período total a melhor conversão alimentar foi obtida com 6% da inclusão da proteína do crambe em comparação à dieta isenta de crambe. Os pesos da carcaça, de peito e de coxa reduziram com a dieta contendo 12% da proteína do crambe. Os dados indicam que é possível a substituição parcial da proteína bruta da ração até 6% pela proteína do farelo de crambe.

In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.

The most abundant oilseed cakes, soybean, rapeseed/canola, and sunflower, and especially those from cold-pressing, contain meaningful amounts of antinutritional polyphenols that limit their potential as plant protein sources. The objective of this study was to remove polyphenols, and especially sinapic and chrologenic acid derivatives in canola and sunflower, respectively, using pilot-scale extrusion, and without compromising the nutritional and the technological quality of the protein fraction. Extrusion significantly increased the ratio of soluble to insoluble dietary fiber from 0.45 to 0.58 in canola and from 0.19 to 0.31 in sunflower, whereas the opposite was found in soybean (0.52 to 0.36). Canola (67.7 mg GAE/g) and sunflower (58.9 mg GAE/g) exhibited large quantities of polyphenols, which mostly consisted of sinapic and chlorogenic acid derivatives, respectively. Extrusion increased the proportion of free polyphenols and did not significantly reduce the amount of sinapic acid derivatives in canola. On the contrary, extrusion decreased the content of free polyphenols in sunflower by 68%. Generally, the extrusion conditions shown in this study resulted in limited protein denaturation and aggregation and a moderate decrease in β-sheet structures (up to 59%), which led to similar liquid holding capacity and enhanced protein solubility. Extrusion notably increased the gastric protein hydrolysis of soybean cake, but it negligibly affected that of canola and sunflower counterparts, possibly due to the counteracting effect of indigestible quinone-protein adducts. Extrusion is a promising technology to reduce polyphenols meaningfully in certain oilseed cakes while retaining or improving protein quality.

Processing results in the transformation of pulses' structural architecture. Consequently, digestion is anticipated to emerge from the combined effect of intrinsic (matrix-dependent) and extrinsic (processed-induced) factors. In this work, we aimed to investigate the interrelated effect of intrinsic and extrinsic factors on pulses' structural architecture and resulting digestive consequences. Three commercially relevant pulses (chickpea, pea, black bean) were selected based on reported differences in macronutrient and cell wall composition. Starch and protein digestion kinetics of hydrothermally processed whole pulses were assessed along with microstructural and physicochemical characteristics and compared to the digestion behavior of individual cotyledon cells isolated thereof. Despite different rates of hardness decay upon hydrothermal processing, the pulses reached similar residual hardness values (40 N). Aligning the pulses at the level of this macrostructural property translated into similar microstructural characteristics after mechanical disintegration (isolated cotyledon cells) with comparable yields of cotyledon cells for all pulses (41-62%). We observed that processing to equivalent microstructural properties resulted in similar starch and protein digestion kinetics, regardless of the pulse type and (prolonged) processing times. This demonstrated the capacity of (residual) hardness as a food structuring parameter in pulses. Furthermore, we illustrated that the digestive behavior of isolated cotyledon cells was representative of the digestion behavior of corresponding whole pulses, opening up perspectives for the incorporation of complete hydrothermally processed pulses as food ingredients. ispartof: FOODS vol:11 issue:2 ispartof: location:Switzerland status: published

The feasibility of carob seed germ meal (CSGM) as a soybean meal (SBM) replacement in the diet of red tilapia hybrid was evaluated in an 8-week feeding trial. Five isonitrogenous and isocaloric diets with increasing CSGM (0, 10, 20, 30 and 40%), at the expense of SBM, were fed to triplicated groups of tilapia fingerlings. Their growth, feeding efficiency, whole body proximate composition, selected plasma biochemical parameters, and liver and gut histopathology were assessed. The survival and growth of red tilapia were unaffected by the dietary CSGM inclusion up to 30%. Growth and feeding efficiencies were significantly reduced at 40% CSGM inclusion. Hematocrit and body crude lipid were significantly lower (p

International audience; In this study, wheat in pasta was partially or completely replaced by faba to increase its protein quantity and improve its quality. Increasing the ratio of faba:wheat protein from 0:100 to 100:0 (gig) in pasta enlarged its protein network at the microscopic scale and linearly diluted the covalently linked gluten network of wheat pasta by weakly linked proteins. A concomitant linear increase in the cooking loss (up to 2.6 fold), a decrease in resilience (up to 1.4 fold) and an increase of the in-vitro protein digestion (up to 25%) were observed in pasta. The increase in drying temperature (90 degrees C vs. 55 degrees C) promoted the covalent aggregation of proteins in all pasta, but was more efficient in legume pasta, enhancing their resilience and reducing their cooking loss, without altering the degree of protein hydrolysis. This was partly explained by the reduction in trypsin inhibitory activity in all legume pasta dried at 90 degrees C. Interestingly, scores for sensory attributes such as liking attributed to pasta containing 80% faba-protein were close to scores given to a commercial whole wheat pasta. Pasta made exclusively from faba dried at 55 degrees C or 90 degrees C tended to be liked more than their commercial gluten-free counterparts.

Egg protein is responsible for the second most serious of all food allergens, which affects predominantly the children. Therefore, a new type of vegan ingredient called “aquafaba,” is getting recognized as a plant‐based emulsifier in many bakery product preparations instead of the conventionally used egg white and is emerging in the consumer market. It is the residue water from cooked chickpeas. In this study, an I‐optimal mixture experimental design is combined with a response surface methodology to evaluate the chickpeas cooking process for obtaining aquafaba. The following variables were used: chickpea to cooking water ratio (CPCWR; 1:2, 1:4, and 2:3) and cook time (15, 30, 45, and 60 min). The principal goal was to maximize the functional properties and protein content, while minimizing tannin and phytate contents of aquafaba. The results showed that both CPCWR and cooking time had significant effect on the responses. Emulsion properties were the maximum at 2:3 CPCWR and cooking time of 60 min. Foaming capacity was highest (120%) at 2:3 CPCWR cooked for 30 min, whereas the foam was most stable (57 min) at 1:2 CPCWR with 45 min cooking. Water holding capacity reached the maximum level when cooked for 15 min, and oil holding capacity maximum was obtained after 60 min cooking. Polynomial models were developed for all 11 responses. Optimal results were achieved under the following conditions: 1.5:3.5 CPCWR and 60 min cook time, and the overall desirability fraction was 0.81. Validation tests confirmed these results.

[EN] Nowadays there is an increasing demand for vegetable protein sources as an alternative to that of animal origin, not only for its greater environmental sustainability but also for its relationship with lower risk of suffering cardiovascular diseases. Legumes, cereals and seeds are seen as a good proteinaceous source providing as well dietetic fiber and phytochemicals with antioxidant properties. However, their digestibility and bioavailability is limited by the presence of anti-nutritional factors (ANFs) but susceptible of being improved by techniques such as soaking, cooking or fermentation. Therefore, the objective of this work is a review of the solid-state and submerged fermentation effect on nutritional and functional properties of legumes, cereals and seeds. The microorganisms involved (bacteria, fungus and yeasts) are able to produce enzymes that degrade ANFs giving rise to more digestible flours with a more interesting nutritional, sensorial and technological profile. Solid-state fermentation is more commonly used for its higher efficiency, accepting agro-industrial residues as substrate sand its lower volume of effluents. Fermented legumes had their technological properties enhanced while an increment in antioxidant properties was characteristic of cereals. In the case of seeds, rheological properties were improved for its addition to cereal-based products. The present work highlights fermentation of the three studied substrates as a key process that at industrial scale could generate new products with enhanced nutritional and technological properties., [ES] Actualmente existe una creciente demanda por las fuentes de proteína vegetal como alternativa a la de origen animal por su mayor sostenibilidad ambiental y su relación con un menor riesgo de sufrir enfermedades cardiovasculares. Las legumbres, cereales y semillas se presentan como una buena fuente proteica que aportan, además, fibra dietética y fitoquímicos con propiedades antioxidantes. Sin embargo, la digestibilidad y biodisponibilidad de estos nutrientes en estas fuentes está limitada por la presencia de factores antinutricionales (FAN), de manera que pueden ser mejoradas mediante procesos como el remojo, la cocción o la fermentación. Por ello, el objetivo de este trabajo es abordar una revisión del efecto que tiene la fermentación, en estado sólido y en sumergido, en las propiedades nutricionales y funcionales de legumbres, cereales y semillas. Los microorganismos utilizados en la fermentación (bacterias, hongos y levaduras) son capaces de generar enzimas que degraden los FAN dando lugar a harinas más digeribles y con un perfil nutricional, sensorial y tecnológico mejorado. La fermentación en estado sólido es más comúnmente utilizada por su mayor rendimiento, por aceptar residuos agroindustriales como sustratos y por su menor volumen de efluentes. Las legumbres fermentadas destacan por sus propiedades tecnológicas mejoradas mientras que un aumento en el contenido de compuestos fenólicos y de propiedades antioxidantes es más característico de cereales. En el caso de las semillas, las propiedades reológicas se ven mejoradas para su incorporación en nuevas formulaciones de productos a base de cereales. El presente trabajo muestra evidencias sobre el uso de la fermentación en legumbres, granos y semillas como proceso clave que a nivel industrial podría generar productos con un perfil nutricional mejorado y con nuevas propiedades tecnológicas.

EnglishGluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and raises ash, iron, and zinc contents portuguesOs alimentos sem gluten sao uma tendencia crescente no mercado domestico e internacional, contribuindo para a saude e o bem-estar, principalmente do publico celiaco. O objetivo deste estudo foi desenvolver novas opcoes de alimentos sem gluten, substituindo a farinha de trigo por farinha de arroz, amido de milho e farinha de feijao extrusada, agregando assim valor a subprodutos industriais de baixo custo. Um novo produto alimentar foi desenvolvido e seus componentes analisados quanto as suas caracteristicas nutricionais e alteracoes durante o cozimento. Os bolos assados podem ser fontes de proteinas, possuem boa digestibilidade de amido e proteinas e baixos fatores antinutricionais, principalmente taninos. A incorporacao da farinha de feijao extrusada na mistura para bolos sem gluten melhorou a digestibilidade das proteinas, a fibra alimentar total e aumentou o teor de cinzas, ferro e zinco

The aim of this study was to evaluate the effect of increasing levels of extruded soybean (0, 7.5, 15, 22.5 and 30%) in soybean meal replacement on the diet of Japanese laying quails on biometry of the tibia and femur bones. A total of 180 female quails of the species Coturnix coturnix japonica with approximately 150 days of life standardized by body weight, distributed in galvanized wire measuring 38 cm long × 40 cm wide × 23 cm height were used. The design was completely randomized (CAD), with five treatments and six replicates containing six birds per replicate. The experiment lasted for 84 days, with three cycles of production, with 28 days each cycle. There was no significant effect (p>0.05) of the inclusion of increasing levels of extruded soybean on the biometrics of the tibial and femur bones, nor was there any adverse effect on the Seedor index of these bones, which shows that they remained the same. with good resistance during all production cycles of these birds. It can be concluded that the use of extruded soybean up to 30% does not negatively influence the tibial or femur biometry of Japanese quails or the Seedor index of these bones, which shows that bone strength was not affected by inclusion of this food. El objetivo de este estudio fue evaluar el efecto del aumento de los niveles de soya extruida (0, 7.5, 15, 22.5 y 30%) reemplazando la harina de soya en la dieta de codorniz japonesa en la biometría de hueso tibial. y fémur. Un total de 180 codornices hembra de Coturnix coturnix japonica, de aproximadamente 150 días de edad, uniformadas por el peso corporal, se distribuyeron en jaulas de alambre galvanizado de 38 cm de largo × 40 cm de ancho × 23 cm de alto. El diseño fue completamente al azar (DIC), con cinco tratamientos y seis repeticiones que contenían seis aves por repetición. El experimento duró 84 días y se llevaron a cabo tres ciclos de producción, con 28 días cada ciclo. No hubo un efecto significativo (p>0.05) de la inclusión de niveles crecientes de soya extruida en la biometría de los huesos tibial y fémur, ni hubo ningún efecto adverso en el índice Seedor de estos huesos, lo que demuestra que permanecieron igual. con buena resistencia durante todos los ciclos de producción de estas aves. Se puede concluir que el uso de soja extruida hasta un 30% no influye negativamente en la biometría tibial o fémur de las codornices japonesas o el índice Seedor de estos huesos, lo que demuestra que la resistencia ósea no se vio afectada por inclusión de este alimento.Palabras clave: Coturnicultura; Extrusión; Factores anti-nutricionales; Índice Seedor; Objetivou-se avaliar o efeito de níveis crescentes de soja extrusada (0; 7,5; 15; 22,5 e 30%) em substituição ao farelo de soja na dieta de codornas japonesas em fase de postura, sobre a biometria dos ossos tíbia e fêmur. Foram utilizadas 180 codornas fêmeas da espécie Coturnix coturnix japônica com idade de aproximadamente 150 dias de vida, uniformizadas pelo peso corporal, distribuídas em gaiolas de arame galvanizado com 38 cm de comprimento × 40 cm de largura × 23 cm de altura. O delineamento foi inteiramente casualizado (DIC), sendo cinco tratamentos e seis repetições contendo seis aves por repetição. O experimento teve a duração de 84 dias, sendo realizados três ciclos de produção, com 28 dias cada ciclo. Não houve efeito significativo (p>0,05) da inclusão de níveis crescentes de soja extrusada sobre a biometria dos ossos tíbia e fêmur, assim como não houve efeito adversos sobre o índice de Seedor destes ossos, o que demonstra que os mesmos se mantiveram com boa resistência durante todos os ciclos de produção destas aves. Conclui-se que a utilização da soja extrusada até o nível de 30% não influencia de forma negativa na biometria das tíbias ou dos fêmures de codornas japonesas e nem no índice de Seedor destes ossos, o que demonstra que a resistência óssea não foi afetada pela inclusão deste alimento.

The experimental activities carried out in this study aimed at designing a lentil-based beverage rich in soluble and digestible proteins. In order to extract soluble proteins, lentil grains were soaked in water overnight, blended, treated with proteolytic enzymes and fermented with Lactobacillus strains. Protein enzymatic hydrolysis, carried out with four commercial food grade enzyme preparation, showed that bromelin, at the enzyme to substrate ratio of 10%, was the best solution to produce this novel beverage. Even though the seven Lactobacillus strains were all able to ferment aqueous extract within 24 h, L. acidophilus ATCC 4356, L. fermentum DSM 20052 and L. paracasei subsp. paracasei DSM 20312 showed the highest growth rate and the lowest pH values. In fermented lentil-based beverages, the antinutritional factor phytic acid decreased up to 30% as well as the highest reduction in raffinose oligosaccharides content reached about 12% the initial concentration. It is worthy of note that the viable density of all strains remained higher than 7 log cfu/mL after 28 days of cold storage. The results here reported show for the first time the possibility to obtain a probiotic lentil-based beverage rich in soluble proteins, peptides and amino acids with low content in main antinutritional factors.

Edited by: Charis M. Galanakis., Glucosinolates (GSLs) are a group of sulfur- and nitrogen-containing glycosides found in abundance in Cruciferous plants, including many important vegetable species of the Brassica genus such as broccoli, cabbage, and cauliflower. They are considered as highly bioactive secondary metabolites with significant effects against various types of cancer and carcinogenesis, either in intact form or after their enzymatic or nonenzymatic transformation in isothiocyanates and indolic compounds. There are more than 120 types of GSLs in Cruciferous plants which depending on their content and chemical structure may exhibit toxic, antinutritional, or beneficial effects to human health. Therefore, although GSLs in general are considered as “good” metabolites, there are cases where they are associated with toxicity effects, mainly regarding the hypertrophy of thyroid gland and the induction of goiter. In this chapter, an overview of the beneficial effects of GSLs is presented, while special focus is given on those cases where adverse effects and toxicities have been reported. Moreover, the means by which plant content in GSLs could be regulated to increase nutritional value of plant products and minimize toxicities risk are presented.

Recently, the extrusion process has been applied to the production of snacks, cereals, and pasta due to the advantages it offers but processing temperature is a critical factor that affects the retention of nutrients in biofortified crops. This study examined the effect of extrusion cooking on the proximate, antinutritional, and carotenoid properties of biofortified maize and soybean flour blends. Samples were prepared by blending maize and soybeans flours in varied proportions (100:0, 90:10, 85:10, 80:20, 70:30) and were extruded at a feed rate of 1.5 kg/h with different temperatures and screw speeds. The extrudates were subjected to proximate, antinutritional, and carotenoid analyses using standard laboratory methods. The moisture content, crude protein, crude fibre, crude fat, and ash contents of the extrudates ranged from 8.89 to 12.91%, 8.21 to 20.61%, 2.08 to 4.64%, 3.81 to 5.90% and 1.62 to 2.37%, respectively. The comparative percentage composition of carotenoids of the flour blends indicated that lutein, zeaxanthin, β- cryptoxanthin, α-carotene, 13-cis β-carotene, 9-cis β-carotene, total β-carotene, total xanthophylls, provitamin A were higher when extruded at lower processing speed and temperature. The antinutrient composition shows a significant reduction in the levels of oxalate, tannins and phytate compared with previous related work. Sample ABM (90:10 biofortified Maize and soybean flours) showed high contents of carotenoid properties and low antinutritional properties and made it better than other samples. The extruded samples are nutritious, and further processing (addition of ingredients) will help derive a new product with increased nutritional quality.

Antinutritional factors are compounds derived from the secondaryplants'metabolism, present in an extensive variety of plant originfoods. The objective of this work was to investigate the different antinutritional factors, especially hydrocyanicacid, phytic acid and oxalic acid, present in our daily food, the consequences of high ingestion of this acids and the methods of reducing these antinutrients in the preparation of foods such as towing, germination, cooking, slicing, maceration, grinding, grating, fermentation, malting, milling, drying and roasting. The methodology used was literature review. From this review, it is concluded that both hydrocyanicacid and phytic acid can be reduced in food by processes used in both domestic and industrial preparation and that the best way of reducing insoluble oxalic acid is by avoiding or minimizing the consumption of food containing it. Fatores antinutricionais são compostos oriundos do metabolismo secundário das plantas, presentes numa extensa variedade de alimentos de origem vegetal. Este trabalho teve como objetivo pesquisar os diversos fatores antinutricionais, em especial o ácido cianídrico, o ácido fítico e o ácido oxálico, presentes nos alimentos do nosso dia a dia, as consequências quando há alta ingestão dos mesmos e os métodos de redução desses antinutrientes no preparo dos alimentos como remolho, germinação, cozimento, fatiagem, maceração, trituração, ralagem, fermentação, maltagem, moagem, secagem e torrefação. A metodologia utilizada foi revisão de literatura. A partir desta revisão, conclui-se que tanto o ácido cianídrico como o ácido fítico pode ser reduzido nos alimentos por meio de processos utilizados tanto na preparação doméstica como na industrial, e que a melhor forma de redução do ácido oxálico insolúvel é evitando ou minimizando o consumo de alimentos que o contém.

Background Acute phytic acid intake has been found to decrease iron bioavailability; however, repeated phytic acid consumption leads to iron absorption adaptation. Salivary proline-rich proteins (PRPs) have been shown to inhibit iron chelation to tannins and may mediate similar iron absorption adaptation with phytic acid intake. Objectives The objectives of this study were to determine whether salivary proteins bind to phytic acid in vitro, and to explore a proof of concept in a pilot study that examined the impact of 4-wk, daily phytic acid supplementation on individuals' iron status, bioavailability, and salivary PRP concentrations. Methods High-performance liquid chromatography (HPLC) and matrix-assisted laser desorption/ionization-time of flight were used to characterize in vitro salivary protein-phytic acid interactions. Nonanemic women (n = 7) consumed 350 mg phytic acid supplements 3 times daily for 4 wk, and meal challenges were employed to determine iron bioavailability, iron status, and salivary protein concentrations before and after supplementation periods. Enzyme-linked immunosorbent assay (ELISA) analysis of purified protein fractions and participant saliva identified proteins bound to phytic acid. Results In vitro salivary protein-phytic acid interaction identified cystatin SN, a non-proline rich salivary protein, as the specific bound protein to phytic acid. Iron bioavailability (P = 0.32), hemoglobin (P = 0.72), and serum ferritin (P = 0.08) concentrations were not reduced from week 0 to week 4 after phytic acid supplementation. Basic PRPs and cystatin SN concentrations were positively correlated with iron bioavailability at week 4. Conclusions Overall, results suggest that phytic acid binds to the non-PRP cystatin SN and that salivary protein production may improve iron bioavailability with phytic acid consumption.

The scarcity and high cost of conventional ingredients are major factors limiting the growth of the poultry industry globally. This has driven research into alternative ingredients for poultry feeding. Senna obtusifolia or cassia, a widely distributed shrub, is invasive in many regions of the world. The seeds and leaves of the plant are moderate protein sources with the protein having an acceptable amino acid profile, especially essential amino acids. This nutritional profile of Senna obtusifolia products (seeds and leaves), coupled with their availability make them potential protein supplements for poultry feeding; however, the presence of several antinutritional factors (ANFs) (Oxalate, phytate, saponins, tannins and haemagglutinins) hinders their fullest use in the diet. In recent years, there has been increasing research interest into processing techniques to reduce the ANFs content and make these products safe for poultry feeding. Depending on birds age, fermented Senna seed meal may be included in the diet of broilers and cockerels up to 200 g/kg without compromising birds’ performance but raw meal as low as 50 g/kg exerts antinutritional effects. More research is needed into maximum utilization of Senna products to reduce cost of production on smallholder to medium scale poultry farms. Newer processing methods will need to be developed in response to the increasing market price of conventional protein sources.

Post-extraction soybean (Glycine max (L.) Merr.) meal is widely used as a basic protein feed for farm animals, especially poultry and pigs. Products made from unmodified soybean seeds are an alternative to imported GMO soybean meal. The aim of the study was to develop feed products from popular European varieties of genetically unmodified soybeans, which can be produced on small and medium-sized farms, and to assess their nutritional value and safety to livestock. The research was conducted on the seeds of three soybean varieties and two types of feed products resulting from thermobaric treatment (extrudate) and oil pressing (soybean press cake). The mould and yeast contamination of domestic seeds was negligible. The thermobaric and pressing treatments lowered the content of fungi by 97%. The products were considered free from mycotoxins. In comparison with full-fat soybean seeds, the protein content in the products was up to 19% higher, and 92% of the total lysine remained available. The products had lower content of antinutritional ingredients (trypsin inhibitors) and the urease activity was reduced by 52–59% and 99%, respectively. The experiment showed that the European genetically unmodified soybean feed products were characterised by good quality, mycotoxicological purity and high nutritional value for farm animals.

Iron deficiency remains a global health issue, and antinutritional factors, such as tannins, are often cited as contributors to the high prevalence of deficiency. Despite this, tannin-rich diets may have potential beneficial cardiovascular and cancer-fighting properties because of the antioxidant activity of tannins. Furthermore, epidemiologic studies and long-term trials involving participants who consumed diets rich in antinutritional factors, particularly tannins, conflict with single-meal bioavailability studies. The purpose of this narrative review is to determine the effect of tannins on iron bioavailability and status and establish whether adaptation to tannins reduces the antinutritional effects of tannins over time. We also aimed to compare tannins used in iron studies. Common themes related to iron bioavailability and iron status with tannin consumption were collected and collated for summary and synthesis based on models and subjects used. Overall, there was dissonance between iron bioavailability and status in studies. Single-meal studies with hydrolyzable and oligomeric catechin and epicatechin tannins (tea and tannic acid) generally support reductions in bioavailability related to tannin consumption but not consumption of condensed tannin, which are more commonly found in food. Long-term animal model, epidemiologic, and multimeal studies generally do not support changes in iron status related to tannin intake. Studies suggest that long-term tannin consumption may impact iron status in a different manner than single-meal studies or bioavailability iron models predict. Furthermore, iron bioavailability studies that use condensed tannins, which are more commonly consumed, may better predict mealtime iron bioavailability. More research is needed to develop representative antinutritional iron studies and investigate mechanisms underlying the adaptation to tannins and other antinutritional factors that occur over time.

Legumes are affected by biotic factors such as insects, molds, bacteria, and viruses. These plants can produce many different molecules in response to the attack of phytopathogens. Protease inhibitors (PIs) are proteins produced by legumes that inhibit the protease activity of phytopathogens. PIs are known to reduce nutrient availability, which diminishes pathogen growth and can lead to the death of the pathogen. PIs are classified according to the specificity of the mechanistic activity of the proteolytic enzymes, with serine and cysteine protease inhibitors being studied the most. Previous investigations have reported the efficacy of these highly stable proteins against diverse biotic factors and the concomitant protective effects in crops, representing a possible replacement of toxic agrochemicals that harm the environment.

Les légumineuses - au sens restreint aux légumes secs - entrent dans la composition de nombreux plats traditionnels de par le monde, principalement sous forme de plats complets en association avec de la viande ou avec des céréales. La consommation des légumineuses a connu un important déclin dans le monde au cours du XXème siècle et semble stabilisée depuis les années 90s autour d’une valeur moyenne de 7 kg/pers/an. La promotion de la consommation des légumineuses, déjà ancienne, mais qui s’est récemment emballée, cherche à répondre à deux enjeux majeurs. L’un est environnemental, pour la régénération des sols ou la substitution partielle de la viande dans les régimes alimentaires. Le second enjeu, qui sera développé dans cette revue concerne les aspects nutritionnels et de santé. Les légumineuses sont en effet riches en protéines et en certains micronutriments, ainsi qu’en de nombreux composés bioactifs dont les fonctions sont très variées. L’intérêt de la consommation de légumineuses dans les contextes à risque élevé de carences nutritionnelles sera distingué de celui des contextes de suralimentation, à hautes prévalences de maladies chroniques liées à l’alimentation. Cependant, les nombreux effets positifs liés à la consommation de légumineuses ne doivent pas masquer certains risques ou freins potentiels., Legumes - in the sense restricted to pulses - are used in many traditional dishes around the world, mainly in the form of whole dishes in combination with meat, or cereals. The consumption of pulses has declined significantly in the world along the twentieth century and seems stabilized around an average value of 7 kg / person / year since the 90s. The promotion of the consumption of legumes, which started for years, but has grown recently, seeks to address two major issues. One is environmental, as legumes have proved to be useful for soil regeneration or partial substitution of meat in diets. The second issue which will be developed in this review concerns the nutritional and health aspects. Legumes are indeed rich in protein and some micronutrients, as well as in many bioactive compounds whose functions are very varied. The interest of pulse consumption in contexts at high risk of nutritional deficiencies will be distinguished from that of overeating contexts, with high prevalence of diet-related chronic diseases. However, the many positive effects of the consumption of legumes should not obscure potential risks or barriers

Modern society has easy access to a vast informational database. The pursuit of sustainable green and healthy lifestyle leads to a series of food choices. Therefore, it is of importance to provide reliable, comprehensive and up-to-date information about food content including both nutritional and antinutritional elements. Nutrients are associated with positive effects on human health. Antinutrients, on the other hand, are far less popular for the contemporary man. They are highly bioactive, capable of deleterious effects as well as some beneficial health effects in man, and vastly available in plant-based foods. These compounds are of natural or synthetic origin, interfere with the absorption of nutrients, and can be responsible for some mischievous effects related to the nutrient absorption. Some of the common symptoms exhibited by a large amount of antinutrients in the body can be nausea, bloating, headaches, rashes, nutritional deficiencies, etc. Phytates, oxalates, and lectins are few of the well-known antinutrients. Science has acknowledged several ways in order to alter the negative influence antinutrients exhibiting on human health. Mechanical, thermal and biochemical approaches act synergistically to provide food with lower antinutritional levels. The purpose of this review was to synthesize the availability of antinutrients, clear their effect on the human body, and commemorate possible paths to disable them. This review provides links to the available literature as well as enables a systematic view of the recently published research on the topic of plant-based antinutrients.

This study dealt with the effect of sourdough fermentation on antinutrients, phytochemicals, and antioxidant activities of flours from three Phaseoulus vulgaris L. genotypes with differing composition of lectins. Specifically, cultivar Lady Joy (LJ) devoid of phytohemagglutinin (PHA) and enriched in alfa-amylase inhibitor (αAI), breeding line P500 low in PHA and devoid of αAI, and Taylor's horticultivar, containing normal levels of both proteins. Sourdough fermentation positively affects the nutritional values of all bean flours by reducing some antinutrients, for example, phytic acid while preserving αAI activity. It significantly increased total polyphenols, flavonols, and ascorbic acid content, while reducing flavonoids. No significant differences in antioxidant activity, measured by in vitro and ex vivo assays on human erythrocytes, were found. The kinetic profiles of conjugated dienes analysis showed a strong inhibitory effect on low-density lipoproteins oxidation of all tested powders, with unfermented flours displaying the best antioxidant activity. Among bean powders, unfermented and fermented LJ showed the highest polyphenols level (4.21 ± 0.18 and 4.96 ± 0.15 mg GAE/g dw, respectively), oxygen radical absorbance capacity (ORAC) values (24.17 ± 0.14 and 24.02 ± 0.93 µmol TE/100g dw, respectively) and cellular antioxidant activity (71.6 ± 7.05 and 62.7 ± 3.3 units, respectively). Finally, since fermentation drastically reduces phytic acid content while preserving αAI activity, fermented LJ represents an important natural slimming supplement.

WOS: 000488602900012, PubMed: 31511466, Roasting improved the determined protein and carbohydrate content of the flour compared to raw flour (p < 0.05). Baking enhanced the determined moisture and ash content of the flour compared to all treatments (p < 0.05). Similar amino acid content was found in both raw and treated flours with glutamic acid, glycine, arginine, and aspartic acid being predominant. Cooking reduced the total aromatic and nonessential amino acid content whereas roasting reduced the total essential amino acid content of samh flour. All treatments significantly (p < 0.05) decreased the antinutritional factors compared to untreated raw flour. Baking decreased the trypsin inhibitor activity by almost 98.7% whereas cooking reduced phytate and tannin content by 38.5% and 10.8, respectively. Roasting and baking significantly (p < 0.05) improved the in vitro protein digestibility of the flour. In vivo, the true faecal nitrogen digestibility of rats was significantly (p < 0.05) enhanced by all treatments. Baking and cooking increased (p < 0.05) the net protein utilization and biological value of the flour. Overall, the treatments improved the nutritional quality of samh flour., King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1439-80], The authors extend their appreciation to the Deanslup of Scientific Research at King Saud University for funding this work through research group No (RG-1439-80).

Ce numéro est constitué d’articles issus de la seconde édition des Rencontres Francophones sur les Légumineuses (RFL2) qui s’est tenu à Toulouse (France) les 17 et 18 octobre 2018.; National audience; Legumes - in the sense restricted to pulses - are used in many traditional dishes around the world, mainly in the form of whole dishes in combination with meat, or cereals. The consumption of pulses has declined significantly in the world along the twentieth century and seems stabilized around an average value of 7 kg / person / year since the 90s. The promotion of the consumption of legumes, which started for years, but has grown recently, seeks to address two major issues. One is environmental, as legumes have proved to be useful for soil regeneration or partial substitution of meat in diets. The second issue which will be developed in this review concerns the nutritional and health aspects. Legumes are indeed rich in protein and some micronutrients, as well as in many bioactive compounds whose functions are very varied. The interest of pulse consumption in contexts at high risk of nutritional deficiencies will be distinguished from that of overeating contexts, with high prevalence of diet-related chronic diseases. However, the many positive effects of the consumption of legumes should not obscure potential risks or barriers; Les légumineuses - au sens restreint aux légumes secs - entrent dans la composition de nombreux plats traditionnels de par le monde, principalement sous forme de plats complets en association avec de la viande ou avec des céréales. La consommation des légumineuses a connu un important déclin dans le monde au cours du XXème siècle et semble stabilisée depuis les années 90s autour d’une valeur moyenne de 7 kg/pers/an. La promotion de la consommation des légumineuses, déjà ancienne, mais qui s’est récemment emballée, cherche à répondre à deux enjeux majeurs. L’un est environnemental, pour la régénération des sols ou la substitution partielle de la viande dans les régimes alimentaires. Le second enjeu, qui sera développé dans cette revue concerne les aspects nutritionnels et de santé. Les légumineuses sont en effet riches en protéines et en certains micronutriments, ainsi qu’en de nombreux composés bioactifs dont les fonctions sont très variées. L’intérêt de la consommation de légumineuses dans les contextes à risque élevé de carences nutritionnelles sera distingué de celui des contextes de suralimentation, à hautes prévalences de maladies chroniques liées à l’alimentation. Cependant, les nombreux effets positifs liés à la consommation de légumineuses ne doivent pas masquer certains risques ou freins potentiels.