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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]

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]

The study was to investigate the effect of microbial additives on main nutrients, anti-nutritional factors and digestibility of silage sorghum. Different microbial additives were added in the process of sorghum silage, and there were four treatment groups: Control group (without any bacteria agent), Lactobacillus plantarum group (Lactobacillus plantarum only), Lactobacillus brucei group (Lactobacillus brinell only), compound bacterium group (plant Lactobacillus + brinell mixed Lactobacillus bacteria liquid), with three replicates in each group. The adding quantity of bacterium agent in each group were all 5×105 CFU/g, and distilled water with the same amount was sprayed in control group. After 70 d of silage at room temperature (25~30 ℃ ), the samples were taken to determine the nutritional composition, anti-nutritional factors and digestibility. The results showed that the crude protein content of each microbial treatment group was significantly higher than that of control group. The soluble carbohydrate content and pH value in control group were significantly higher than those in microbial treatment groups (P<0.05). The content of lactic acid bacteria in silage sorghum in all microbial treatment groups was significantly higher than that in control group (P<0.05). The content of mold and tannin in microbial treatment groups were significantly higher than those in control group (P<0.05). The tannin content of complex bacteria group was significantly lower than that of Lactobacillus plantarum group and Lactobacillus brucei group (P<0.05). Compared with control group, the phytic acid content in all microbial treatment groups was significantly decreased (P<0.05). Except for 24 h dry matter degradation rate and neutral detergent fiber degradation rate, the degradation rate of microbial treatment group was significantly higher than that of control group (P<0.05). The study indicates that the compound group (Lactobacillus plantarum + Lactobacillus brucei) has higher feeding value of silage sorghum [ABSTRACT FROM AUTHOR]

The nutritional value of duckweed (Lemna minor) has been investigated as a suitable substitute for soybean meal in aquafeed. However, information on its processed forms in the diets for better nutrients utilization are yet to be reported. Therefore, this research investigated the effects of treated duckweed meal (DWM) as soybean substitute. The proximate composition, anti-nutritional factors and amino acids concentration of raw (Ra), cooked (Co), and soaked in potash (So) DWM were evaluated using standard methods. The crude protein of the test ingredients varied from 22.70% (Ra) to 29.45% (Co). Anti-nutrient factors of saponin, tannins, and cyanide were significantly (p<0.05) reduced from 0.72±0.01% to 0.41±0.01%, 64.00±0.29 (mg/100g) to 20.50±0.29 (mg/100g) and 4.88±0.01 (mg/100g) to 2.61±0.35 (mg/100g) in Ra and Co samples, while oxalate and phytate significantly (p<0.05) reduced from 219.00±0.58 to 65.00±0.58 (mg/100g) and 732.84±0.37 to 165.80±0.52 (mg/100g) in Ra and So, respectively. However, the value of alkaloid (%) was significantly (p<0.05) increased from 4.10±0.58 (Ra) to 4.70±0.01 (So). There was also an increase in the total amino acids, total essential amino acids, and total nonessential amino acids of the treated (Co and So) DWM over the Ra, as well as the essential amino acid score of So over Co and Ra DWM samples. The implication of the processing revealed that nutritional and amino acid content was enhanced with a substantial reduction in phytochemicals except for alkaloids. [ABSTRACT FROM AUTHOR]

Corn-soybean meal diet is one of the common types of livestock and poultry diets in China. In recent years, the stock of corn has declined year by year, leading to the high price of corn and the rising breeding cost. Therefore, it is of great significance to adopt non corn-soybean meal diets for the development of Chinese feed industry. Sorghum has relatively high energy value and protein content, which can replace part of corn and soybean meal in livestock and poultry diets, reduce the use of corn and soybean meal, and alleviate the pressure of insufficient supply of feed materials. The paper analyzes the nutritional value and anti-nutritional factors of sorghum, and expounds the application progress of sorghum in pig production at home and abroad in recent years, to provide reference for the application of sorghum in pig feed production. [ABSTRACT FROM AUTHOR]

The objective of this study was to examine the influences of glycinin for growth and intestinal structural integrity related to oxidative damage, apoptosis and tight junction of juvenile hybrid yellow catfish (Pelteobagrus fulvidraco ♀ × Pelteobaggrus vachelli ♂). Fish (initial weight, 1.02 ± 0.01 g) were fed diets containing five different levels of glycinin at 0%, 2%, 4%, 6%, and 8% for 8 weeks. The results demonstrated that dietary glycinin levels had a negative correlation with final weight, feed intake, protein efficiency ratio and survival rate of the experiment fish. When the level of dietary glycinin exceeded 4%, the structural integrity of the posterior intestine was observably impaired, characterized by disordered and exfoliated margin of intestinal villi, blurred and broken boundaries of tight junctions, damaged organelles and cell vacuolation. Levels of 4–8% dietary glycinin depressed the total antioxidant capacity and total superoxide dismutase activities of posterior intestine. Furthermore, a high level of dietary glycinin linearly and quadratically down-regulated the mRNA expressions of Claudin-1, Occludin and ZO-1, while it linearly and significantly up-regulated the mRNA expressions of Bax, Cyt C, Caspase 3, Caspase 9 and p53 in the posterior intestine. In conclusion, dietary 4–8% glycinin impaired the morphological structure of the posterior intestine by inducing oxidative stress and cell apoptosis, and eventually impeded the growth performance of juvenile hybrid yellow catfish. [ABSTRACT FROM AUTHOR]

Soymilk is a plant based product which is a rich source of nutrients. However, various harmful compounds including allergens, anti-nutritional factors, and biogenic amines (BAs) exist in soybeans that may be transferred into soymilk. These compounds cause difficulties for consumers from mild to severe symptoms. Soymilk production is considered as a critical step in quantity of harmful compounds in final product. Common steps in soy milk manufacturing include soaking, grinding, and heating process. Allergens contents could be decreased by heating alone or in combination with structural modifiers and fermentation. BAs could be reduced by optimizing fermentation process and using suitable strains, especially BAs degradable types. Soaking, grinding and heating of soybeans in water are considered as effective methods for inactivation of antinutritional factors. Isoflavones are soy phytochemicals, which potentially leads to breast cancer in some women, can be converted to less bioavailable forms during processing. Other treatments such as high hydrostatic pressure and irradiation are also effective in harmful compounds reduction. Combination of the processes is more effective in harmful compounds removal. Considering the increasing trends in soymilk consumption, this review is focused on introduction of harmful compounds in soymilk and investigating the effects of processing condition on their concentration. [ABSTRACT FROM AUTHOR]

Global food security, both in terms of quantity and quality remains as a challenge with the increasing population. In parallel, micronutrient deficiency in the human diet leads to malnutrition and several health-related problems collectively known as "hidden hunger" more prominent in developing countries around the globe. Biofortification is a potential tool to fortify grain legumes with micronutrients to mitigate the food and nutritional security of the ever-increasing population. Anti-nutritional factors like phytates, raffinose (RFO's), oxalates, tannin, etc. have adverse effects on human health upon consumption. Reduction of the anti-nutritional factors or preventing their accumulation offers opportunity for enhancing the intake of legumes in diet besides increasing the bioavailability of micronutrients. Integrated breeding methods are routinely being used to exploit the available genetic variability for micronutrients through modern "omic" technologies such as genomics, transcriptomics, ionomics, and metabolomics for developing biofortified grain legumes. Molecular mechanism of Fe/Zn uptake, phytate, and raffinose family oligosaccharides (RFOs) biosynthesis pathways have been elucidated. Transgenic, microRNAs and genome editing tools hold great promise for designing nutrient-dense and anti-nutrient-free grain legumes. In this review, we present the recent efforts toward manipulation of genes/QTLs regulating biofortification and Anti-nutrient accumulation in legumes using genetics-, genomics-, microRNA-, and genome editing-based approaches. We also discuss the success stories in legumes enrichment and recent advances in development of low Anti-nutrient lines. We hope that these emerging tools and techniques will expedite the efforts to develop micronutrient dense legume crop varieties devoid of Anti-nutritional factors that will serve to address the challenges like malnutrition and hidden hunger. [ABSTRACT FROM AUTHOR]

In the sorghum plant, prussic acid and nitrate are the main anti-nutritional compounds that can harm animals if the permitted levels are exceeded. This study aimed to determine the effect of cutting sequentially on prussic acid and nitrate content in eighteen varieties of sorghum forage including four Iranian domestic and fourteen imported varieties. All varieties under the same irrigation, fertilization, light, and temperature conditions were planted. The first and second cuttings were conducted at the flowering stage, and 50 days later, respectively. According to the results, the foreign variety of FS one BMR had the highest amount of prussic acid in both cuttings but this compound level reduced from 481 ppm in the first cutting to 397 ppm in the second one. While the lowest content of prussic acid was detected in the Titan variety (163 and 37 ppm in the first and second cuttings, respectively). In the second cutting, nitrate contents were also significantly lower than those in the first one. Moreover, two varieties of Juicy sweet 2 and Juicy Sweet BMR SSH.1 recorded the maximum nitrate content (2417, and 2089 ppm, respectively) in the first cutting. By contrast, the minimum nitrate found in KFS-2 and FGCSI09 varieties by 127 and 143 ppm, respectively at the same time. Regarding the second harvesting, HFS1 and PFS-21 varieties recorded the highest nitrate content (162 and 150 ppm, respectively) whereas FGCSI12 and PHFS-27 varieties had the minimum amounts of 14 and 64 ppm, respectively. As compared with the recommended tolerable levels of prussic acid and nitrate in animal feed, the studied varieties were not toxic in the first cutting, and both compounds decreased significantly in the second cutting. [ABSTRACT FROM AUTHOR]

Summary: Protein isolates were prepared from de‐oiled soy meal by a superior approach, i.e. biological precipitation using two lactic acid bacterial strains and a conventional acid precipitation method. The isolates were characterised for physico‐chemical, functional, anti‐nutritional and structural properties and compared with isolates prepared using the conventional method. The purity, yield, lightness, whiteness index and degree of hydrolysis were higher (P ≤ 0.05) for biologically precipitated soy protein isolates (BPSPIs). The functional properties of BPSPI samples were also superior. BPSPIs showed 1.85 mg g−1 and 1.44 TIU mL−1, whereas acid‐precipitated soy protein isolates (APSPIs) showed 3.65 mg g−1 and 3.16 TIU mL−1 of phytic acid and trypsin inhibition activity respectively. A sharp bend in the wavelength ranges from 3700 to 3900 cm−1 was observed in BPSPI samples, which depicts structural changes owing to fermentation by lactic acid bacteria. Two characteristic peaks at 2Ɵ = 20° and 2Ɵ = 15° were observed in both the samples; however, intensity and crystallinity were higher in BPSPIs. Hexagonal‐shaped particles of different sizes were displayed by field emission scanning electron microscopy images. The results thus confirm that the soy protein samples prepared through the biological precipitation process had better properties over conventionally prepared soy protein samples, which can be further used as novel ingredients in protein‐based functional products. [ABSTRACT FROM AUTHOR]

Global food security, both in terms of quantity and quality remains as a challenge with the increasing population. In parallel, micronutrient deficiency in the human diet leads to malnutrition and several health-related problems collectively known as “hidden hunger” more prominent in developing countries around the globe. Biofortification is a potential tool to fortify grain legumes with micronutrients to mitigate the food and nutritional security of the ever-increasing population. Anti-nutritional factors like phytates, raffinose (RFO’s), oxalates, tannin, etc. have adverse effects on human health upon consumption. Reduction of the anti-nutritional factors or preventing their accumulation offers opportunity for enhancing the intake of legumes in diet besides increasing the bioavailability of micronutrients. Integrated breeding methods are routinely being used to exploit the available genetic variability for micronutrients through modern “omic” technologies such as genomics, transcriptomics, ionomics, and metabolomics for developing biofortified grain legumes. Molecular mechanism of Fe/Zn uptake, phytate, and raffinose family oligosaccharides (RFOs) biosynthesis pathways have been elucidated. Transgenic, microRNAs and genome editing tools hold great promise for designing nutrient-dense and anti-nutrient-free grain legumes. In this review, we present the recent efforts toward manipulation of genes/QTLs regulating biofortification and Anti-nutrient accumulation in legumes using genetics-, genomics-, microRNA-, and genome editing-based approaches. We also discuss the success stories in legumes enrichment and recent advances in development of low Anti-nutrient lines. We hope that these emerging tools and techniques will expedite the efforts to develop micronutrient dense legume crop varieties devoid of Anti-nutritional factors that will serve to address the challenges like malnutrition and hidden hunger.

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]

Introduction: Boyacá in its geography of Andean mountains, presents a great variety of shrubs that are produced natively or in nurseries, consumed by sheep and goats in the central area of the department. Objective: To evaluate the selectivity of high montane forest tree species in sheep and goats. Methods: The study was carried out at the CEDEAGRO headquarters, located in the municipality of Duitama, Boyacá. Forage was taken from 5 tree species Tilo T1 (Sambucus peruvianna), Ciro T2 (Baccharis bogotensis benth), Hayuelo T3 (Dodonaea viscosa), buttercup T4 (Tithonia diversifolia) and Holly smooth T5 (Cotoneaster panosos). 2 kg of fresh tree material per animal was supplied directly to the pasture for consumption. The study lasted 15 days (5 for habituation and 10 for measurements); It was supplied for 120 minutes and a maximum of 24 hours. Voluntary consumption and the number of visits per species were evaluated by the Kruskall-Wallis test. A forage sample of 500 g of each species was taken to determine crude protein (CP), ethereal extract (E.E), humidity, ash, and saponin levels by qualitative foam method, and its analysis was carried out completely in blocks. random. Results and Discussion: The highest consumption and in the shortest time (P>0.001) was found in both sheep and goats in T1 followed by T4, T5; T2 and T3 were only consumed up to 24 hours in goats; In sheep finished 24 hours only 60% of the T2 offered and 30% of the T3 were consumed. Nutritional quality showed highly significant differences (P>0.01) T1 was the species with the highest CP content (21.1%) and T3 the lowest (11.06%). Medium saponin levels are found at T1, followed by T5; high levels of saponins in T4 and very high levels of saponins in T2 and T3. Conclusion: Highly significant differences were found in the consumption of tree species evaluated in sheep and goats; The nutritional quality and the very high presence of saponins directly influenced the selectivity process and consumption times by these two species of small ruminants. [ABSTRACT FROM AUTHOR]

Summary: The objective of the present investigation was to assess the effects of different bioprocessing treatments on Indian barnyard millet (Echinochloa frumentacea) at preliminary optimised conditions including soaking (12 h at 25 °C), germination (48 h at 25 °C), lactic acid fermentation (20 h at 38 °C) and combination of aforesaid treatments. Anti‐nutritional factors were significantly (P < 0.05) lowered (5–70% reduction) during different treatments. Enhanced enzymatic activity further resulted in liberation of bound phytochemical compounds (phenolic acid and flavonoids) in addition to their synthesis, which enhanced the antioxidant potential by several folds. Variation in the hydrophobic‐hydrophilic characteristics of barnyard millet flour during given treatments modified the techno‐functionality in terms of hydration properties, surface characteristics, gelation and tristimulus colour parameters. In vitro starch and protein digestibility were significantly (P < 0.05) improved from 6.49 to 23.65 mg maltose released per 100 g and 72.21 to 80.48 g hydrolysed protein per 100 g, respectively. Morphological changes as revealed by scanning electron microscopy showed that bioprocessing of barnyard millet flour disrupted the starch‐protein matrix, cell wall constituents and starch‐fibre association which made the protein and starch molecules susceptible to in vitro digestibility conditions. Further, Pearson's correlation matrix was employed to determine the relationship among different observations. [ABSTRACT FROM AUTHOR]

Bean dregs were the main by-product in the processing of soybean products and were an excellent source of animal feed. However, their large-scale application was restricted by anti-nutritional factors. The most harmful of anti-nutritional factors in bean dregs were trypsin inhibitors and antigen proteins. In order to remove trypsin isnhibitors and antigenic proteins in bean dregs, the fermentation process was optimized by single-factor experiments and the response surface methodology. The optimal fermentation process was as follows: inoculation amount was 10.5%, water content of fermentation medium was 58%, fermentation temperature was 35°C, and fermentation time was 13 days. Under this fermentation process, the removal rate of trypsin inhibitors was significantly increased to 84.98%. SDS-PAGE showed that the antigenic proteins were completely degraded. Isothiocyanate was removed from 1.8 mg/100g to 0.48 mg/100g. Cellulose and hemicellulose were degraded from 23% and 22.35% to 20.02% and 15.2% respectively. The content of trichloroacetic acid soluble protein was greatly increased from 11.48% to 39.47%. The fermentation process improves the nutritional value of bean dregs and provides a good reference for the development of bean dregs biological feed. [ABSTRACT FROM AUTHOR]

Soybean meal contains anti-nutritional factors such as trypsin inhibitor, soybean antigen protein, oligosaccharide, phytic acid and lectin, which affect its feeding effect. Microbial fermentation of soybean meal can reduce the anti-nutritional factors of soybean meal and improve nutritional value of soybean meal. Feeding livestock and poultry with soybean meal can promote the absorption of nutrients, improve intestinal function, regulate intestinal flora, improve immunity and production performance and improve meat quality. The paper reviews the technology, advantages and main strains of microbial fermented soybean meal and its application of microbial fermented soybean meal in animal production, to provide reference for promote the application of microbial fermented soybean meal. [ABSTRACT FROM AUTHOR]

Recently, there has been a growing interest in the recovery of agri-food waste within the circular economy perspective. In this study, the nutritional, phytochemical, and biological features of the cold-pressed hempseed oil (HSO) and hempseed meal (HSM) of two industrial hemp varieties (USO 31 and Futura 75, THC ≤ 0.2%) were evaluated. The HSOs showed a high total phenols and flavonoid content, which were confirmed by LC-DAD-ESI-MS analysis, with rutin as the most abundant compound (56.93–77.89 µg/100 FW). They also proved to be a rich source of tocopherols (81.69–101.45 mg/100 g FW) and of a well-balanced ω-6 to ω-3 fatty acid ratio (3:1) with USO 31, which showed the best phytochemical profile and consequently the best antioxidant activity (about two times higher than Futura 75). The HSMs still retained part of the phytochemicals identified in the HSOs (polyphenols, tocopherols, and the preserved ω-6/ω-3 fatty acids ratio) and a modest antioxidant activity. Furthermore, they showed a very interesting nutritional profile, which was very rich in proteins (29.88–31.44 g/100 g FW), crude fibers (18.39–19.67 g/100 g), and essential and non-essential amino acids. Finally, only a restrained amount of anti-nutritional factors (trypsin inhibitors, phytic acid, and condensed tannins) was found, suggesting a promising re-use of these byproducts in the nutraceutical field. [ABSTRACT FROM AUTHOR]

The demand of alternatives to animal sourced milk from plant-source, including soy, rice, oat, hemp, coconut, almond and cashews are at all-time high, due to the medical reasons or lifestyle preferences. Medical reasons include lactose intolerance (LI), dairy milk protein allergy, cholesterol problems and life style choices including a vegan diet, ready-made healthy beverage etc. Among plant based milk sources, soy milk is the most consumed and oldest known source. However, soy milk itself has been associated to various limitations mainly pertaining to allergenicity of soy protein. And hence there has been a demand for alternatives for the plant sourced milk for making packaged plant milk or plant based milk and any beverages further. In the present review, an effort has been made to discuss various choices of pulses whom are envisaged as a potential alternative to soymilk in the preparation of plant based milk, like chickpea, lentils, lupin, pea, and faba bean based on nutritional profile of pulses. The review provides a common processing method which can be utilized for preparation of plant based milks. Moreover, it also highlights different processing treatments that are adapted to reduce oligosaccharides, and various strategies for reduction of antinutritional factors in those pulse alternatives. Likewise, for the set of pulses which are considered to be potential alternative for soy, some of important health benefits such as cardiovascular disease prevention, obesity reduction, anti-cancer benefits, diabetic health and colon health are also highlighted and reviewed in detail. Since there are only a few plant milk variants in the market, there is an opportunity for further exploitation of potential food sources. Lesser studied food sources especially pulses which include chickpea, lentils, lupin, pea, and faba bean present an attractive source for soymilk alternative. Further, pulses are rich in protein, carbohydrates, dietary fiber, potassium, magnesium, zinc, B vitamins and iron. A limitation in these food sources is presence of antinutritonal factors, however application of suitable processing technology could help in overcoming these limitations. • Other potential pulse milk alternatives to conventional soy milk has been discussed. • Nutritional richness of pea, lupin, lentil, chickpea and faba bean are highlighted. • Health benefits of pulses in comparison to soybean are discussed. • Different processing treatments for reduction of oligosaccharides are provided. • Strategies to reduce anti-nutritional factors has been discussed. [ABSTRACT FROM AUTHOR]

Pearl millet (Pennisetum glaucum), a drought tolerant crop belonging to the family Poaceae is an important type of millet. It is a sturdy plant that can sustain adverse growing conditions. It is rich in vitamins, minerals, oil and phytochemicals. The phytates or phytic acid present acts as antinutritional factor which bind to the proteins and minerals thereby reducing the digestibility and bioavailability of the proteins, carbohydrates and minerals. In the following study, nixtamalization, a process widely used for the treatment of maize, is being used on the millet to lower the antinutritional properties of the millet. The grain was cooked at 95°C with varying lime concent ration (0.5%, 1.0%, 1.5%, 2.0%) while keeping the cooking time (30 min) and steeping time (2 hours) constant. Product (crisp fried dough wafers) was made from the milled nixtamalized flour and different physio-chemical parameters and acrylamide content of the crisp fried dough wafer was analysed. The product made from flour treated with 1.5% lime showed the best results and overall acceptability. This research could be beneficial for increasing the utilization of pearl millet in different parts of the world especially in under developed countries as a health food. Also, the phytochemicals of pearl millet have various health benefits and this study can be used to increase their concentration and thereby promote the use of pearl millet for enrichment of various food products. [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.

Edible oil extraction is a large and well-developed sector based on solvent assisted extraction using volatile organic compounds such as hexane. The extraction of oil from oilseeds generates large volumes of oilseed by-products rich in proteins, fibres, minerals and secondary metabolites that can be valued. This work reviews the current status and the bio-macro-composition of oilseeds, namely soybean, rapeseed, sunflower and flaxseed, and the refining process, comprising the extraction of oil, the valorisation and separation of valuable secondary metabolites such as phenolic compounds, and the removal of anti-nutritional factors such as glucosinolates, while retaining the protein in the oilseed meal. It also provides an overview of alternative solvents and some of the unconventional processes used as a replacement to the conventional extraction of edible oil, as well as the solvents used for the extraction of secondary metabolites and anti-nutritional factors. These biologically active compounds, including oils, are primordial raw materials for several industries such as food, pharmaceutical or cosmetics. [ABSTRACT FROM AUTHOR]

There has been a growing interest in meat analog, microstructure characteristics, and anti-nutritional content obtained from soybean. High-moisture extrusion parameters are the input extruder of moisture content (>40%) that get the advantages of lower energy input. Thermo-mechanical treatment has a considerable influence on structural properties of soy-based meat analog. Texturized soy proteins can substitute meat products while providing a high-protein food ingredient which can be consumed directly as meat analogs. Therefore, this review aims to the effect on soybean of micro-structural and physicochemical properties of meat analogs by high-moisture extrusion. Thus, further studies are required concerning a large-scale meat products with purify protein structure. [ABSTRACT FROM AUTHOR]

There are few studies on the application of lactic acid bacteria in the reduction of anti-nutrient factors in paper mulberry silage. This study aimed to investigate the effects of different lactic acid bacteria on the fermentation quality and the amount of anti-nutritional factors in paper mulberry silage. Two strains of Lactobacillus plantarum (GX, isolated from paper mulberry silage; GZ, provided by Sichuan Gaofuji Biotechnology Co. Ltd.) were added as silage additives. On days 7, 15, 30 and 60 of the ensiling process, the fermentation quality, and the amount of anti-nutritional factors were measured. Compared with the control group, inoculation with Lactobacillus plantarum could rapidly reduce pH values, leading to lower NH3-N/TN. Besides, it also significantly increased the lactic acid content (p < 0.05). The two strains of L. plantarum significantly reduced the content of hydrolysed tannin, condensed tannin, total tannin, oxalic acid, phytic acid and saponin (p < 0.05). Overall, this study found that the addition of lactic acid bacteria could significantly improve the fermentation quality of paper mulberry and reduce the amount of anti-nutrient factors (p < 0.05). [ABSTRACT FROM AUTHOR]

Coccinia abyssinica (Lam.) Cogn. (local name anchote) is a tuber crop that belongs to the family Cucurbitaceae and it is cultivated for food and medicinal uses. It has relatively high quality of nutrient composition compared to other tuber crops, and is considered as the leading proteinous root crop with a high calcium content. Therefore, cooked anchote tubers are highly recommended for patients with broken or fractured bones. Anchote also contains alkaloids, phenols, tannins, flavonoids, and saponins. Although anchote is principally cultivated for its tubers, farmers prefer propagation by seeds as they are easy to store. Farmers select high-quality fruits for future seeds, based on the size of fruits and tubers. Since diseases and pests rarely affect the tubers, protection is not common. However, the fruit fly can damage the fruits, which predisposes them to decay. Although anchote has very high potential as a food security crop, it is neglected and underutilized and has received very limited research attention. Research published so far covers its ethnobotany, nutritional and anti-nutritional composition, traditional methods of reproduction, in vitro reproduction, somatic embryogenesis, anther breeding, and morphological and molecular genetic diversity. This article includes an analysis of previous and current research achievements, presents findings in a comprehensive way, and suggests future direction in crop improvement using biotechnological tools.

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.

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.

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.

Background: Ultraviolet B radiation with a wavelength from 280 to 320 nm (UV-B) is a prime abiotic factor and environmental stress that can trigger the accumulation/increase of secondary metabolites like phenolic compounds that are unique sources of pharmaceuticals. The Fabaceae family legume seeds or grains contain different kinds of bioactive compounds chiefly classified under phenolic compounds whose potential benefits to human health need to be evaluated for their orderly utilization. This paper aims to study the influence of UV-B radiation on the increase of total free phenols and tannins in the seeds of a wild legume and a crop legume (Abrus precatorius L. and Vigna mungo (L.) Hepper) as a process of fortifying the levels of these bioactive secondary metabolites. Method: The flour of raw seeds, UV-B exposed raw seeds, soaked seeds, and UV-B exposed soaked seeds of Abrus precatorius and Vigna mungo was used to study the influence of UV-B on the accumulation/increase of total free phenols and tannins in the seeds selected for this study. Results: Both raw (dry) and overnight soaked seeds showed increased levels of total free phenols and tannins in response to UV-B exposure. Conclusion: It is concluded that UV-B radiation-related stress (an external stimulus) will have a major influence on the accumulation/increase of secondary metabolites in higher plants.

Abstract 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.

Research into dairy‐free alternative products, whether plant‐based or cell‐based, is growing fast and the food industry is facing a new challenge of creating innovative, nutritious, accessible, and natural dairy‐free cheese alternatives. The market demand for these products is continuing to increase owing to more people choosing to reduce or eliminate meat and dairy products from their diet for health, environmental sustainability, and/or ethical reasons. This review investigates the current status of dairy product alternatives. Legume proteins have good technological properties and are cheap, which gives them a strong commercial potential to be used in plant‐based cheese‐like products. However, few legume proteins have been explored in the formulation, development, and manufacture of a fully dairy‐free cheese because of their undesirable properties: heat stable anti‐nutritional factors and a beany flavor. These can be alleviated by novel or traditional and economical techniques. The improvement and diversification of the formulation of legume‐based cheese alternatives is strongly suggested as a low‐cost step towards more sustainable food chains. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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