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The aim of this paper was to systematically reviewing the selected feed factors. A worldwide food demand, including animal-derived food is highly predictable to increase at 60% by 2050, particularly in developing countries. By 2030, an annual meat consumption is also estimated to grow from 25.5 to 37 kg per person. In some parts of the world; however, such a growing demand isn’t currently matching with a comparable growth in the local production. For example, by 2050, around 40% of an animal-sourced food could be imported by African countries. Although such insufficiency of an animal-sourced food is generally due to that of the farm-animals’ low productivity, this is specifically believed to be because of the poor quality and inadequacy of the feeds. Both anti-nutritional factors (ANFs) and mycotoxins are the main factors that can contribute to the low quality and less efficiency of the feeds. Although some have beneficial effects, at their low concentrations, anti-nutrients are generally accountable for the harmful effects on the nutrient absorption. For example, up to 50, 23 and 10% of proteins and amino acid digestibility, in non-ruminant animals are reduced by the presence of trypsin inhibitors (TI), tannins and phytates, respectively. Feeds that are toxic for the mono-gastric animals may not be toxic to the ruminants. Soaking/roasting followed by pressure cooking is one of the best treating mechanisms to reduce those of the harmful effects of ANFs. Supplementation of the feeds with typical microbial enzymes, particularly when they are in a combined state enables also to reduce the negative effects of ANFs. A quarter of the world’s crops are being contaminated by the molds and fungi, and hence aflatoxin is an inevitable contaminant. Consequently, when animals eat these contaminated feeds, with aflatoxins the milk, eggs and meat could have the safety concerns to the human consumers. Due to that of some weak regulatory standards, the South-East Asian and sub-Saharan Africa (SSA) countries remain at a high risk of aflatoxin contaminations. In addition to that of the carrying-over impacts of aflatoxins, ANFs and mycotoxins are the main factors that are reducing the feed quality and efficiency, in animal production.

High protein content, excellent amino acid profile, absence of anti-nutritional factors (ANFs), high digestibility and good palatability of fishmeal (FM), make it a major source of protein in aquaculture. Naturally derived FM is at risk due to an increase in its demand, unsustainable practices, and price. Thus, there is an urgent need to find affordable and suitable protein sources to replace FM. Plant protein sources are suitable due to their widespread availability and low cost. However, they contained certain ANFs, deficiency of some amino acids, low nutrient bioavailability and poor digestibility due to presence of starch and fiber. These unfavourable characteristics make them less suitable for feed as compared to FM. Thus, these potential challenges and limitations associated with various plant proteins have to be overcome by using different methods, i.e. enzymatic pretreatments, solvent extraction, heat treatments and fermentation, that are discussed briefly in this review. This review assessed the impacts of plant products on growth performance, body composition, flesh quality, changes in metabolic activities and immune response of fishes. To minimize the negative effects and to enhance nutritional value of plant products, beneficial functional additives such as citric acid, phytase and probiotics could be incorporated into the plant-based FM. Interestingly, these additives improve growth of fishes by increasing digestibility and nutrient utilization of plant based feeds. Overall, this review demonstrated that the substitution of fishmeal by plant protein sources is a plausible, technically-viable and practical option for sustainable aquaculture feed production.

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

Abstract Faba bean (Vicia faba) is growing in popularity in Australia, partly due to its higher levels of health‐benefiting compounds compared to other grain crops. This study investigated infrared spectroscopy for predicting levels of bioactive compounds such as antioxidants and phenolics in faba bean flour. Calibration models were performed on 60 samples of faba bean, comprising 10 varieties grown across two field locations in 1 year. For model validation, an independent test set comprising the same varieties grown in a different year was utilised. Near‐infrared spectroscopy (NIRS) showed promise for the prediction of total phenolic content, with an R2pred of 0.66 and root mean square error of prediction (RMSEP) of 76 mg/100 g. Similarly, prediction of ferric reducing antioxidant power, a measure of antioxidant activity, gave an R2pred of 0.59 and RMSEP of 87 mg/100 g. Additionally, moving window optimisation was used to determine the most important wavelength region for the prediction of these analytes. Fourier transform infrared spectroscopy did not yield any suitable models for the analytes investigated. Although the NIRS models developed were not capable of exactly quantifying phenolic or antioxidant content, infrared spectroscopy appears useful for rapidly discriminating between samples containing high and low levels of phenolics or antioxidant compounds. With further refinement, this technique could potentially be applied for the quality assurance of phenolic content or antioxidant capacity in faba bean seeds.

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

Growth, slaughter performance, and blood metabolic markers were evaluated in Windsnyer (W), Large White (LW) × Landrace (LR), and three-way crossbred (W × LW × LR) pigs fed control (soybean cake), sprouted, or roasted iso-nutrient, cowpea, maize-based diets. Twelve male pigs of each genotype with initial live weights of 15 ± 2.3 kg, 37 ± 1.4 kg, and 39 ± 1.2 kg (10-11% degree of maturity) were used. The pigs were on the trial diets for eight weeks in a balanced factorial experiment replicated four times. The growth rates were W × LW × LR > LW × LR > W, and control > sprouted cowpeas > roasted cowpea diets. Scaled to pig metabolic (weight 0.75), feed intake was greatest in the control, followed by sprouted cowpeas and roasted cowpeas, and pig BW was W × LW × LR = LW × LR > W. The feed conversion was control < sprouted cowpeas = roasted cowpea diet. Pigs on the control diet recorded the highest back fat thickness, with the least backfat in LW × LR pigs. The LW × LR pigs had more backfat on roasted than on sprouted cowpeas, whereas W pigs had more backfat on roasted cowpeas. Scaled (% live weight) liver and kidney sizes were largest in W pigs, and the kidney size was larger on roasted cowpeas. Blood marker profiles were aligned to pig growth and slaughter performance, with low total protein, albumin, and alkaline phosphatase activity in LW × LR pigs; sprouted cowpeas caused elevated plasma urea, albumin, and the alkaline phosphatase activity. The W pigs had low plasma creatinine and high cholesterol levels, with elevated cholesterol on sprouted cowpeas. The LW × LR and W × LW × LR genotypes had better growth and slaughter performance than the W pigs; cowpea was inferior to the control diet, with better efficiency on sprouted, rather than roasted, cowpeas. Pig responses to roasting or sprouting cowpeas were considered largely independent of the genotype. [ABSTRACT FROM AUTHOR]

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

The living standard of our people is improving, the demand of residents for meat, eggs and milk continues to grow rapidly, livestock production is facing various opportunities and challenges, the scale of livestock and poultry feeding is expanding, and the demand for feed continues to grow. The development of domestic livestock production is relatively lagging behind, one of the important reasons is the lack of quality feed supply, and China can be used as feed for about 1 000 kinds of woody plants, 20% of the woody plant production for feed processing, its annual output can be equivalent to three times the national grain feed, therefore, the development of woody feed resources, to expand the supply of feed for animal husbandry, promote agriculture, animal husbandry economy is of great significance. The article reviews the application status and progress of three woody feeds in livestock production, namely, mulberry, paper mulberry and elm leaves, and analyzes their nutritional values, anti-nutritional factors and their feeding effects in livestock production, aiming to provide reference for the development and application of domestic woody feeds. [ABSTRACT FROM AUTHOR]

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

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

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

The de-oiled meals are the less economically viable counterparts obtained from post oil-extraction process. These de-oiled meals are extremely rich constituents of various nutrients such as carbohydrate, protein, dietary fibre and minerals. However, in addition to the nutrition, it also has a significant content of various anti-nutritional factors that can be removed by simple processing methods. These de-oiled meals are largely discarded and disposed of as waste, leaving only a small portion to be used for feeding animals. The progressively increasing demand for alternative sources of naturally occurring feed stuffs necessitates utilisation of de-oiled meals to its full potential for feeding animals and fishes that are being raised/cultured for commercial objectives. In this paper, we have analysed the nutrient, anti-oxidants, as well as anti-nutritional composition of the two de-oiled meals mustard and rice-bran, followed by evaluation of their prebiotic properties with respect of Lactobacillus acidophilus bacteria. The de-oiled meals were good sources of protein, carbohydrate crude fibre, polyphenols and flavonoid. They were found to contain low amounts of phytates and tannates and demonstrated prebiotic activities comparable to that of commercial inulin. The de-oiled meals also inhibited amylase enzyme activity. The mustard meal had the highest amylase inhibitory activity i.e., 49.75%. Therefore, these edible oil industry wastes have a great potential to serve as a nutrient dense food for animals and their utilisation will help to reduce the burden on environment as well as meet the ensuing demand gap.

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

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

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

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

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

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

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

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

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

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

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

High-intensity ultrasound (HIU) is considered one of the promising non-chemical eco-friendly techniques used in food processing. Recently (HIU) is known to enhance food quality, extraction of bioactive compounds and formulation of emulsions. Various foods are treated with ultrasound, including fats, bioactive compounds, and proteins. Regarding proteins, HIU induces acoustic cavitation and bubble formation, causing the unfolding and exposure of hydrophobic regions, resulting in functional, bioactive, and structural enhancement. This review briefly portrays the impact of HIU on the bioavailability and bioactive properties of proteins; the effect of HIU on protein allergenicity and anti-nutritional factors has also been discussed. HIU can enhance bioavailability and bioactive attributes in plants and animal-based proteins, such as antioxidant activity, antimicrobial activity, and peptide release. Moreover, numerous studies revealed that HIU treatment could enhance functional properties, increase the release of short-chain peptides, and decrease allergenicity. HIU could replace the chemical and heat treatments used to enhance protein bioactivity and digestibility; however, its applications are still on research and small scale, and its usage in industries is yet to be implemented.

IntroductionNeglected and underutilized crop species (NUCS) or forbidden crops offer tremendous potential to combat malnutrition, poverty, and global hidden hunger. Since overdependence on a few dominant cereal crops, viz., rice, maize, and wheat, is insufficient to meet the global food energy intake, the identification, genetic improvement, and implementation of various policies for wenumerates comprehensive comparative analyses of the nutrient profile of staple crops vs. potent underutilized crops with reference to cultivation constraints and climate resilience with different agro-diversification strategies.MethodologyThe research databases Scopus, JSTOR, Web of Science, EBSCO, Google Scholar, ScienceDirect, PubMed, and Academic Search were searched using relevant research queries.ResultOut of 2,345 hits, 99 articles pertinent to the subject domain showed that underutilized crops are nutritionally superior, contain health-promoting bioactive components, and are more climate resilient than cereal crops. However, several constraints hinder the efficient utilization of these crops.DiscussionDespite underutilized crops’ many health benefits, improved cultivation techniques for the large-scale production of these crops are still in their infancy. Most of the time, however, the scientific knowledge gleaned from various study domains stays within the scientific community. The most crucial need of the hour, therefore, is an efficient network structure connecting governments, farmers, researchers, and people in business. Moreover, care must be taken to ensure that the policies of governments and INGOs/NGOs are properly implemented within a NUCS framework.

Amaranth and quinoa are small-seeded grains with high nutritional and phytochemical profiles that promote numerous health benefits and offer protection against various chronic ailments including hypertension, diabetes, cancer, and cardiovascular disorders. They are classified as pseudocereals and possess significant nutritional benefits due to their abundance of proteins, lipids, fiber, vitamins, and minerals. Moreover, they exhibit an exceptional balance of essential amino acids. Despite having several health benefits, these grains have lost their popularity due to their coarse nature and are neglected in developed countries. Research and development activities are growing to explore these underutilized crops, characterizing and valorizing them for food applications. In this context, this review highlights the latest advancements in use of amaranth and quinoa as nutraceutical and functional foods, covering their bioactive substances, anti-nutritional factors, processing techniques, health benefits, and applications. This information will be valuable for planning novel research for efficient use of these neglected grains.

‘Lafun” was enriched with soy protein supplements (curd or residue) during the mashing before drying at 10%. The amino acid result indicated that enrichment improved the amino acids contents as well as the protein quality of the products. While enrichment generally improved the mineral element composition, enrichment with the residue significantly improved the mineral composition when compared to enrichment curd. That the products were hygienically produced was confirmed by the non-detection of heavy metals which may suggest it safety for human consumption. Condensed tannins, phytate, oxalate, hydrogen cyanide and trypsin inhibitor were tested as possible anti-nutritional factors in the product and the values obtained were within safe level and correlated with those reported in previous or similar studies. It was concluded that enrichment with soy curd/residue is a safe and viable means to improve the nutritional benefits derivable from “Lafun” especially for those that ‘Lafun” is a major staple.

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

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

Rapeseed meal is one of the important protein raw materials because of its high protein content, but the antinutrient factors in rapeseed meal limit its application in the feed of single stomach animals. Fermented rapeseed meal can improve the nutrient apparent digestibility and palatability of rapeseed meal, thereby improving the nutritional value of rapeseed meal, and reducing the content of anti-nutrient factors that are unfavorable to growth of livestock and poultry. The paper introduces the fermentation technology of rapeseed meal, expounds the nutritional value and advantages of the fermented rapeseed meal, summarizes the feeding effect of the fermented rapeseed meal in livestock and poultry production, to provide reference for the development and utilization of rapeseed meal. [ABSTRACT FROM AUTHOR]

Cooking at home has experienced a decline in many countries since the mid‐20th century. As rates of obesity have increased, there has been an emphasis on more frequent home cooking, including its incorporation into several food‐based dietary guidelines around the world as a strategy to improve dietary quality. With the recent trend towards the adoption of diets richer in plant‐based foods, many consumers cooking at home may now be cooking plant foods such as vegetables, potatoes and pulses more often. It is, therefore, timely to explore the impact that different home cooking methods have on the range of nutrients (e.g. vitamin C and folate) and bioactive phytochemicals (e.g. carotenoids and polyphenols) that such plant foods provide, and this paper will explore this and whether advice can be tailored to minimise such losses. The impact of cooking on nutritional quality can be both desirable and/or undesirable and can vary according to the cooking method and the nutrient or phytochemical of interest. Cooking methods that expose plant foods to high temperatures and/or water for long periods of time (e.g. boiling) may be the most detrimental to nutrient content, whereas other cooking methods such as steaming or microwaving may help to retain nutrients, particularly those that are water‐soluble. Dishes that use cooking liquids may retain nutrients that would have been lost through leaching. It may be helpful to provide the public with more information about better methods to prepare and cook plant foods to minimise any nutrient losses. However, for some nutrients/phytochemicals the insufficient and inconsistent research findings make clear messages around the optimal cooking method difficult, and factors such as bioaccessibility rather than just quantity may also be important to consider. [ABSTRACT FROM AUTHOR]

Many consumers are replacing protein-rich animal-derived foods like meat, seafood, egg, and dairy products with plant-based alternatives in their diet for animal welfare, environmental, and human health reasons. High-intensity ultrasound processing is an energy-efficient technology that can be used to modify food products physically and chemically. It can be used to enhance the extraction, functionality, and sensory attributes of plant proteins, as well as to improve their digestibility. The use of high-intensity ultrasound in the processing of plant-derived proteins is reviewed, with an emphasis on its impact on their digestibility. The underlying mechanisms of action of sonication are highlighted, and its ability to enhance the digestibility of proteins from various plant sources is discussed, including cereals, pseudocereals, legumes, oilseeds, and green leaves. Challenges associated with the utilization of ultrasonic processing of plant proteins are also reviewed. The high-intensity fluctuating pressure waves generated during ultrasonication can increase protein digestibility through various mechanisms, including increasing its release from plant structures, disrupting protein aggregates, and altering protein structure. In general, ultrasonication can modify the primary, secondary, tertiary, and quaternary structures of proteins. This transformation can enhance the digestibility of plant proteins by exposing active hydrolytic sites, thus facilitating their breakdown by digestive enzymes. Moreover, the disruption of anti-nutritional compounds during ultrasonication can result in enhanced protein digestibility. These high-intensity ultrasound treatments can be used to improve the digestibility of plant proteins, thereby improving their nutritional profile. [Display omitted] • Ultrasound processing can be used to enhance the digestibility of plant proteins. • Disruption of anti-nutritional compounds can result in improved protein digestibility. • Nutritional quality of plant proteins enhanced by ultrasound treatment. • Ultrasonication improved the protein digestibility by structural transformation. [ABSTRACT FROM AUTHOR]

Consumption of foods rich in anti-nutritional factors (ANFs) can lead to inadequate absorption of vitamins and minerals. Pulsed electric field (PEF) treatment is a non-thermal food processing technology that uses short bursts of high voltage electric fields to induce structural modifications in biomolecules, including proteins, through electrochemical reactions and polarization of structural moieties. PEF offers potential benefits in enhancing the nutritional quality of food products by altering the structure and function of ANFs. However, the effects of PEF on ANFs in food have not been well established. Additionally, PEF-treated samples may undergo protein structural orientation modification due to electroporation and free radical species, potentially unfolding the native structure and influencing protein digestibility. Moreover, by increasing the mass transfer rate, electroporation can enhance the extraction of the initially trapped fractions into the solvent medium, which may include target compounds that affect protein functionality and digestibility. However, the protein digestibility of PEF-treated food products is yet to be thoroughly explored. Therefore, this review objectively investigates the possible mechanisms involved and the effectiveness of PEF in reducing different ANFs and modifying plant protein digestibility. This review also provides in-depth information about the possible applications of PEF-treated food items in the food industry. [Display omitted] [ABSTRACT FROM AUTHOR]

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

Protein concentrates obtained from discarded grain flours of white chickpea Sinaloa (Cicer arietinum) (CC), “Azufrazin” bean (Phaseolus vulgaris) (BC), and white corn (Zea mays) (MC), were characterized biochemically through bromatological analyses (protein, lipid, fiber, moisture, ashes, and nitrogen free extract), HPLC techniques (amino acids content), and spectrophotometry (anti-nutrients: phytic acid, trypsin inhibitors, and saponins). The percentage of protein obtained from CC, BC, and MC was 71.23, 81.10, and 55.69%, respectively. Most peptides in the BC and CC flours had a molecular weight of

The aromatic Spear grass Hyparrhena rufa (locally called “Limolanii”) found in the Saboba District of the Northern Region of Ghana is ingeniously used for dietary, medicinal, and other purposes. Focus group discussions were conducted in communities where “Limolanii” grows to assess the local perception of the importance of the grass and changing climate impacts on its continued existence. Findings indicated that the plant is of immense importance to the locals but has not been validated scientifically and reported for its current use. The communities are also hopeful of future socio-economic benefits of ''Limolanii'' but expressed concern about the lack of remediation practices to address issues of climate change, increased use of agrochemicals, urbanization, etc., which can lead to the extinction of the grass. “Limolanii” was therefore evaluated for its nutritional and anti-nutritional content by proximate analysis and ethanolic extract evaluated for some medicinal properties. The extract was assessed for its anti-inflammatory property using the carrageenan-induced oedema in chicks’ model while antioxidant property evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, Phosphomolybdenum (Total Antioxidant Capacity), Total Phenol (Folin-Ciocalteu), and Total Flavonoid Content (Aluminium-chloride colorimetric) assays. The plant showed good nutritional content, extract exhibited a dose-dependent inhibition of oedema with maximal percentage inhibition of 41.05% at 300 mg/kg body weight and noticeable antioxidant activities. Flavonoids, coumarins, and other phytochemicals detected in the plant could be responsible for these activities, however, at certain levels, these phytochemicals could act as anti-nutrients. “Limolanii” exhibits medicinal properties backing its use traditionally as food supplements and herbs, hence the need to explore its possible commercial cultivation and embark on community sensitization to encourage people to protect and expand its production.

Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus thermophilus (ST), a co-culture of ST with Lactococcus lactis (STLL) and a co-culture of ST with Lactobacillus plantarum (STLP). The effect of fermentation on the biochemical, texture and sensorial parameters was evaluated. The same beverage without inoculum was used as a control (CTRL). All the obtained fermented beverages were characterized by high protein (120.00 g kg−1) and low-fat contents (17.12 g kg−1). Fermentation contributed to a decrease in the contents of phytic acid by 10 to 79% and saturated fatty acids by 30 to 43%, with the STLP fermentation exercising the major effect. The three culture starters influenced the texture and sensorial attributes and the profile of the volatile compounds differently. Fermentation increased the lightness, consistency, cohesivity and viscosity of the formulated beverages. On a sensorial level, STLL had a major effect on the acidity, sourness and astringency, while both ST and STLP affected the creaminess, solubility and stickiness. Legumes and grass aromas were masked in LAB-fermented samples, probably due to a new VOC formation. The functional properties of LAB fermentation, along with the high protein content of the black chickpeas concentrate, provide the opportunity to formulate a clean label and safe plant-based fermented beverage with higher nutritional value compared to the others currently found in the market. [ABSTRACT FROM AUTHOR]

The study was to screen out lactic acid bacteria with good fermentation effect and develop aquatic functional fermented soybean meal. The growth curve and lactic acid content in culture medium of nine lactic acid bacteria strains in laboratory strain bank were detected to explore the fermentation effect on soybean meal, and the content of anti-nutritive factors in fermented soybean meal was analyzed. The results showed that Lactococcus lactis 17 entered the logarithmic growth phase at about 12 h of culture, and the lactic acid content reached 15.28 mmol/L after 24 h of culture. The sensory quality of fermented soybean meal was good, the degradation rate of soybean globulin was 37.29%, the degradation rate of β-accompanied soybean globulin was 24.49%. The experiment indicates that Lactococcus lactis 17 has good fermentation effect on soybean meal, which can be used as a candidate strain for functional soybean meal fermentation in aquatic products. [ABSTRACT FROM AUTHOR]