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

Legume seeds account for one-fifth of the plant proteins consumed worldwide, and are divided into 3 groups: pulses, oilseeds and pulses with pods. Traditional fermented products based on legume seeds are an integral part of the diet of many populations, and are generally obtained from oilseeds, such as Glycine max. Fermented seeds are known to have better digestibility, lower amounts of anti-nutritional factors and isoflavones, courtesy of the numerous steps involved in their traditional processing. The present review was therefore undertaken to provide a comprehensive assessment of the contribution of each of the main processing steps, i.e. cooking and fermentation, on the degradation of compounds with anti-nutritional activities. The data presented in this review show that the cooking operation degrades almost all thermolabile anti-nutritional factors (ANFs). Some thermostable ANFs are also eliminated by hydrolysis and diffusion into the cooking water or in the soaking water (in case soaking is performed), especially when the seed/water ratio is sufficient for the cooking or soaking water to be subsequently discarded. Fermentation dominated by Bacillus subtilis or Rhizopus oligosporus is an interesting option when the aim is to further reduce thermostable antinutritional factors that were only partially reduced during cooking. [ABSTRACT FROM AUTHOR]

AbstractSoybeans (Glycine max [L.] Merr.) are a globally significant crop, valued for their high protein content and nutritional versatility. However, they contain anti-nutritional factors (ANFs) that can interfere with nutrient absorption and pose health risks. This comprehensive review examines the presence and impact of key ANFs in soybeans, such as trypsin inhibitors, lectins, oxalates, phytates, tannins, and soybean polysaccharides, based on recent literature. The physiological roles, potential health hazards of the ANFs, and the detailed balance between their harmful and beneficial effects on human health, as well as the efficacy of deactivation or removal techniques in food processing, were discussed. The findings highlight the dual nature of ANFs in soybeans. Some ANFs have been found to offer health benefits include acting as antioxidants, potentially reducing the risk of cancer, and exhibiting anti-inflammatory effects. However, it is important to note that the same ANFs can also have negative impacts. For instance, trypsin inhibitors, lectins, and tannins may lead to gastrointestinal discomfort and contribute to mineral deficiencies when consumed in excess or without proper processing. This review will provide a clear understanding of the role of ANFs in soybean-based diets and to inform future research and food processing strategies. [ABSTRACT FROM AUTHOR]

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

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

In the current research, an attempt was made to evaluate the impact of microwave roasting on the various physico-chemical and sensory properties of chickpea flour (sattu). Different power-time combinations (450W for 5–30 mins, 600W for 5–30 mins and 900W for 5–30 mins) were used for roasting of chickpea flour. Sensory evaluation of microwave roasted sattu samples at 900W for 10 min was found to be most acceptable, followed by 450 for 30 min and 600W for 25 min. A significant (p ≤ .05) increase in antioxidant properties (TPC, %DPPH and FRAP) was observed with roasting power and time. The TPC content increased from 9.02 to 30.59 mgGAE/g. Roasting also decreased the antinutritional factors (tannins and phytates). The phytate content decreased from 99.13 to 97.29 mg/100 g while as tannin content decreased from 5.04 to 3.08 mg/g with an increase in roasting power. Microwave roasting resulted in a significant decrease in transition temperatures, the enthalpy values decreased from 4.54 to 2.83J/g. [ABSTRACT FROM AUTHOR]

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

Thermal properties of lentil (Lens culinaris) and chickpea (Cicer arietinum L.) were determined experimentally and with predictive mechanistic models as functions of temperature and moisture content (four levels). Thermal conductivity (k), specific heat (Cp), and density (ρ) of the samples were evaluated using a line heat source probe, differential scanning calorimeter (DSC), and pycnometer, respectively. Except for Cp which was measured at a temperature range of 30 to 90°C, other properties were measured at room temperature. Specific heat of the samples increased linearly with moisture content (MC) and temperature, ranging from 0.824 to 2.433 kJ/kg K and 0.444 to 2.067 kJ/kg K for lentil and chickpea, respectively. Thermal conductivity increased with MC in all samples with its values ranging from 0.161 to 0.191 W/m K for lentil and 0.160 to 0.227 W/m K for chickpea. However, thermal conductivity values of flours were higher at lower MC levels when compared to seeds at higher MC levels. Thermal diffusivity, (0.159 × 10−6 to 0.221 × 10−6 m2/s and 0.163 × 10−6 to 1.175 × 10−6 m2/s for lentil and chickpea flours, respectively) was calculated from known values of k, Cp, and density (ρ), with its values decreasing as the MC levels increased. Thermal properties data from our experiments did not fit into the components-based mechanistic models. Models generated in this study have good significance (p<.05 and R2 ≈ 1), meaning they can be used for prediction of these properties, as well as modeling and simulation of thermal behavior of pulses during conventional or radio frequency (RF) heating. [ABSTRACT FROM AUTHOR]

Soymilk is well known for its health and nutritional benefits and is one of the best plant substitutes for cow milk. Soymilk is high in protein, low in cholesterol, lactose-free, and rich in polyunsaturated fatty acids. The bioactive compounds in soybean contribute to the beneficial effects of soymilk and are reported to exert various bioactivities. With the rising interest in health-conscious lifestyles, the development of soymilk with high nutritional quality is a critical task of the soymilk industry. Therefore, research on novel and advanced technologies is underway to develop soymilk with maximal nutritional quality. This review aims to present the recent findings on the beneficial effects of the bioactive compounds in soymilk and to introduce the latest technological advances that enhance the nutritional quality of soymilk, focusing on increasing the amount of nutrients and bioactive compounds, anti-nutrient removal, fortification with bioactive ingredients, and bio-enrichment. [ABSTRACT FROM AUTHOR]

There is currently an emerging problem of protein malnutrition in Ethiopia. This food formulation was done to increase the accessibility of nutrient-rich food products for the consumers. Lupine is a legume crop, which is an excellent source of protein. This study aimed to investigate the effect of tef, lupine varieties and blending ratio on the chemical composition of injera and sensory acceptability of Ethiopians staple food. The effect of blending ratio and lupine varieties (Australian sweet lupine and Dibettered lupine seed) were studied. The formulations were generated by using mixture design software. Lupine variety and blending proportion had significant (P < 0.05) effect on proximate, mineral, anti-nutritional compositions and sensory acceptability of blended injera. The nutritional compositions of formulated injera ranged from 60.37 to 66.97%, 1.76 to 2.05 %, 11.78 to 18.84 %, 2.53 to 4.01 %, 2.83 to 3.16%, 72.55 to 81.32% and 393.19 to 400.91 kcal/100 g for moisture content, total ash, crude protein, crude fat, crude fiber, utilizable carbohydrate and gross energy, respectively. The result showed that the crude protein content highly increased as the proportion of lupines increased. Crude protein and crude fat contents were higher for injera blended with dibettered lupine seed variety while crude fiber content was higher for those blended with Australian sweet lupine variety because of the raw material. Mineral content of composite injeras varied from 12.26 to 14.98 mg/100 g, 2.39 to 2.83 mg/100 g, and 145.31 to 163.96 mg/100 g for iron, zinc and calcium contents, respectively. All three mineral contents were higher in tef blended with dibettered lupine seed variety. The Tannin and phytic acid contents ranged from 9.59 to 11.95 mg/100 g and 98.91 to 120.64 mg/100 g, respectively. Therefore, this study showed significant increment in protein content of injera and provides insights for use of Lupine-tef flour mixture at home and industry level for enriched injera. As the sensory acceptability scores data indicated for both lupine varieties blended with tef for the production of injeras of up to 15% lupines almost all sensory attributes showed higher scores without significantly different among them but after 15% lupine addition there were observed drop of the sensory acceptability scores in a 7 point hedonic scale. [ABSTRACT FROM AUTHOR]

The increased awareness about the harmful effects of excessive use of antibiotics has created an interest in probiotics due to its beneficial effects on gut microbiota. These advantages of probiotics have attracted researchers to find out effects on human metabolism and their role in the treatment of diverse types of diseases or disorders. Additionally, they are clinically used as biocontrol agents in the treatment of mental disorders, anticancer agents and in decreasing the threat of necrotizing enterocolitis in premature infants. In this review, we have focused on various kinds of probiotics and various nondairy substrates for their production. We have also included the importance of probiotics in the treatment of metabolic disorders, type II diabetes and infectious diseases. Furthermore, this review emphasizes applications of probiotics originated from different organisms. Their future health perspectives are discussed to gain insight into their applications.KEY TEACHING POINTSThe global market of probiotics is enormously rising day by day due to its highly beneficial effect on human microbiota.Additionally, these are used as biocontrol agents; mental disorders prevent cancer and decrease the threat of necrotizing enterocolitis (NEC) in premature infants.This review focuses on various kinds of sources of probiotics and various non-dairy substrates for the production of probiotics.The importance of probiotics in the treatment of metabolic disorders, type II diabetes control, cancer and treatment of infectious diseases are also described.It emphasizes diversified probiotics and their applications in various human health aspects and future perspectives. [ABSTRACT FROM AUTHOR]

We have prepared a review of the physical-chemical composition and the functional and anti-nutritional properties of quinoa (Chenopodium quinoaWilld.). It is a plant of the Chenopodiaceae family, originally from the Andean regions, adaptable to different types of soils and climatic conditions. Its composition has attracted the attention of scientific community for its high nutritional value, being rich in proteins, lipids, fibers, vitamins, and minerals, with an extraordinary balance of essential amino acids. It is also gluten-free, a characteristic that enables its use by celiac patients. In spite of all these attributes, quinoa is not widely used by consumers due to the high cost of imported grain and little knowledge of its benefits. More studies are required to increase knowledge about this “pseudo-cereal” to demonstrate its functional and nutritional benefits and to study its anti-nutritional effects, since it presents high commercial value and excellent nutritional quality. [ABSTRACT FROM PUBLISHER]

The study was conducted to investigate the nutritional value of five samples of raw and extruded pea seeds (Pisum sativum L., Tarachalska cv.) from different experimental fields. The study included 150 male 1-day-old Ross 308 chickens, which were randomly assigned to three dietary treatments (50 replications each) and kept in individual cages. From days 1 to 16, all birds received only the basal diets. From days 17 to 21, the control group received still the basal diet, but for the two other groups, 20% of basal diet was replaced by raw or extruded peas. Furthermore, the groups receiving raw or extruded peas were divided into five subgroups of 10 animals each, where the diets contained one of the five pea samples of the same cultivar grown at different locations, respectively. On days 19 and 20, excreta were individually collected, and then all chickens were sacrificed and ileal digesta were sampled for determination of ileal digestibility, which was calculated by the difference method. Extrusion of pea seeds decreased the contents of crude fibre, acid and neutral detergent fibre, trypsin inhibitor activity (TIA), phytic P and resistant starch (RS) (p ⩽ 0.05), but increased the contents of apparent metabolisable energy (AMEN) by approximately 2.25 MJ/kg dry matter (DM). Furthermore, extrusion improved the DM and crude protein digestibility significantly by about 21.3% and 11.6%, respectively. Similar results were observed for the digestibility of all analysed amino acids. In conclusion, extrusion markedly influenced the chemical composition of peas, reduced their contents of phytic P, TIA and RS and consequently had a positive impact on nutrient digestibility and AMEN values. [ABSTRACT FROM AUTHOR]

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Mango (Mangifera indica) is an important fruit crop grown in the tropics mostly for its pulp. Mango seed, which represents between 20-60% of the fruit, has limited food or industrial use in most producing countries and is therefore wasted. The kernel contained in the seed (mango seed kernel: MSK) is a good source of carbohydrates (58-80%), contains moderate quantities of proteins (6-13%) and fat (6-16%). The protein of MSK has a good essential amino acid profile and its oil is a good source of stearic and linoleic acids. However, despite these attributes MSK contains a number of anti-nutritional factors (e.g. tannins, phytate, cyanide, antitrypsin, oxalate and saponins) which limit its utilisation in poultry diets. Amongst these factors, tannins are largely responsible for the poor nutritional value of MSK. Several processing methods have been used to reduce the concentration of anti-nutritional factors in MSK and improve its utilisation by poultry. The following paper reviews the composition (nutrients and anti-nutrients) of MSK, recommendations for its use in poultry diets and processing methods to enhance its utilisation by poultry. [ABSTRACT FROM PUBLISHER]

The study evaluated the partial substitution of soybean meal by faba beans (18%) or peas (20%) as additional protein sources in diets destined for typical Italian heavy pig production. It compared animal performances, meat quality, the presence of residual anti-nutritional factors (ANF) and phytoestrogens in plasma and meat and the possible effects on pig health, by evaluating oxidative, inflammatory and pro-atherogenic markers. The results showed that the productive performances, expressed as body weight and feed conversion ratio, of pigs fed with faba bean and pea diets were similar to those of pigs fed only the soybean meal. Meat quality of pigs fed with the three diets was similar in colour, water-holding capacity, tenderness and chemical composition. Despite the higher levels of phytoestrogen in the plasma of pigs fed only the soybean meal, phytoestrogen concentration in the muscle was equivalent to that of animals fed diets with faba beans, whereas pigs fed a diet with peas showed a lower concentration. Inflammation and pro-atherogenic parameters did not show significant differences among the three diets. Overall, the partial substitution of soybean meal by faba beans appears more interesting than with peas, particularly in relation to the higher amount of polyphenols in the diet and the highest concentration of phytoestrogens found in the plasma and muscle of animals, while the pyrimidine anti-nutritional compounds present in the diet did not appear to accumulate and had no effect on the growth performance of animals. [ABSTRACT FROM AUTHOR]

The response surface methodology and central composite rotatable design for K=3 was used to study the combined effect of blanching, soaking and sodium hexametaphosphate salt concentration on moisture, ash, leached solids, phytates, tannins and hardness of bambara groundnut during canning. Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (64.4-82.6%). Blanching and soaking of the seeds prior to canning led to increases in moisture content and leached solids, while significant decreases were observed for phytates, tannins and hardness of the canned bambara groundnuts. Increasing the concentration of sodium salt added during soaking caused significant (P≤0.05) decreases in phytates, tannins and the hardness of the seeds, suggesting that pre-canning treatments of blanching, soaking and sodium hexametaphosphate salt addition can be used to effectively reduce the phytates, tannin levels with minimal mineral (ash) loss and enhanced textural integrity of the canned bambara groundnuts. [ABSTRACT FROM AUTHOR]

Leaves from six varieties of cassava (Manihot esculentacrantz) cultivated in Nigeria were harvested and analysed for their nutritional composition and anti-nutritional factors using standard analytical techniques. The leaves were further processed into cassava leaf protein concentrate. Results obtained indicated highest crude protein levels, β-carotene levels and lipid levels of 48.85 ± 0.45, 816.92 ± 8.80 and 13.27 ± 0.06, respectively, in variety 419 and lowest crude protein levels and β-carotene levels of 40.19 ± 0.08 and 298 ± 5.74 in variety 326. However, ash, moisture and carbohydrate levels for all six varieties were relatively the same. Mineral compositions for all varieties were also fairly similar. Hydrogen cyanide levels were significantly low (p > 0.05) in variety 419 with a value of 0.98 ± 0.05. However, phytate and tannin levels for all six varieties were not significantly different (p > 0.05). It can be concluded from this study that cassava variety 419 had the highest potential for use in aqua feed production. [ABSTRACT FROM AUTHOR]