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Pseudocereals, namely, amaranth, buckwheat and quinoa are gluten-free grains with high bioactive components and antioxidant properties. Differential sieving is a common pre-processing technique to obtain coarse and fine flours for specific uses. The present study aimed at determining the content and activity of antioxidant components extracted in acidified methanol and aqueous media in differentially sieved pseudocereal flours. Further, the antioxidant components were characterized and measured in each flour fraction. Buckwheat grain and its fractions showed the highest total phenolic and flavonoid content. Overall, the bioactive compounds were majorly present in fine flour fraction followed by whole and coarse flour. Free radical scavenging activity and ferric reducing antioxidant power was highest in quinoa flour fractions. Ferulic acid was predominant in amaranth and buckwheat, whereas for quinoa, it was gallic acid and catechin. The pseudocereal flours were rich sources of antioxidant components and showed considerable antioxidant activity, though there were wide variations in each of the flour fractions. Differential sieving influenced the antioxidant properties significantly and finer fractions appeared to be richer in antioxidant components. Quantification of phenolic compounds in this study describes the compositional distribution in flour fractions of pseudocereals along with assessment of their antioxidant potential using multiple assays. This would help in better understanding of antioxidant properties of pseudocereals and their potential utilization for development of products with improved nutritional profile. The pseudocereal flours can serve as functional food ingredients for development of novel products.

Millets being rich in nutrients, phytochemicals, antioxidants, dietary fiber, along with a number of health promoting properties, are finding place in the market due to increasing awareness of their goodness among the consumers. Due to lack of information on processing and preparation there has been a very slow rise in its acceptance. Value added products based on millets may mend the gap between consumer acceptance and demand. Hence this study was taken up with an objective to develop khakhra, which are thin crackers, incorporating different millets namely foxtail millet(Setaria italica), finger millet (Eleusine coracana), pearl millet (Pennisetum typhoides) and sorghum (Sorghum bicolor) as variants in wholegrain composite flour. The nutritional composition and shelf-stability was analyzed by using standard protocols. The results revealed that products were high in protein content (11.04-17.54%), dietary fiber (9.35-13.41%), antioxidant activity (14,691.88 - 2,14,115.53 μmoles equivalent to ascorbic acid/g), total phenols and flavonoid contents. Sensory evaluation showed that finger millet incorporated product had low acceptability compared to the rest of the millets used. The free fatty acid, peroxide value and microbial load were well within safe limits for up to 90 days. In conclusion, a shelf-stable traditional ready-to-eat snack can be developed using different millets which can be used as a functional food.

Organic farming is believed to have better nutritional quality when compared to non-organic farming. The present study investigates the effect of germination and fermentation on nutritional and anti-nutritional quality of wheat and finger millet from organic (org) and non-organic (n-org) sources. Differences in nutritional composition between org and n-org were minimal in unprocessed samples, whereas, fat, protein and fiber contents were influenced upon processing. Fatty acid content varied significantly upon germination and fermentation, linoleic acid (37.06-38.78 %) was predominant in wheat. Oleic acid (34.02-35.84 %) was major in finger millet, germination resulted in increased oleic acid content (26-30%), while the rest were higher in fermented samples. Vitamin content differed significantly upon processing, higher content was observed in org samples and processing effects were similar for both grains with the exception of niacin. Processing had a significant effect on anti-nutritional factors like phytic acid, saponins and oxalic acid. Phytic acid content reduced upon germination (5-7 %) and fermentation (60-81 %). The nutritional profile of wheat and finger millet was influenced more by processing variables than by growing conditions.

A significant influence of dietary and nutrition transition is on the food behaviour of populace reflected in higher dependence on processed or catered foods. The traditional home cooked meals have been largely replaced by street or restaurant foods. While the nutritional composition of processed foods is declared on the label, there is no such information available regarding catered foods and the consumer cannot make an informed choice while selecting food at an eatery. With this premise, the present study was undertaken to analyse the nutritional composition of selected meat and vegetables based Indian dishes sourced from three different catering establishments. Similar dishes were also prepared in laboratory and the nutritional value computed using food composition database. The dishes selected were curries made with chicken, mutton, fish, mixed vegetable, Malai kofta (potato and cheese balls in creamy gravy) and Gobi Manchurian (deep fried spiced cauliflower snack). The results revealed that there were wide variations in the energy and fat content of foods sourced from different eateries. In general, the fat content of dishes was very high. In comparison, laboratory prepared items had lesser energy and fat content. The information will help in creating a nutrient database of ready-to-eat foods and help the consumer in selectin of dishes.

Sodium is an essential micro nutrient and an indispensable ingredient in most of the savoury foods. The salty taste is mainly contributed by sodium chloride through a proto-typical stimulus. The current sodium intake has been estimated to be exceeding normal recommendation at an alarming rate. This has given rise to health concerns since excessive sodium intake is associated with rise in blood pressure and eventually to cardiovascular diseases. The habitual salt intake among Asian population is around 10-12g/day against the WHO recommendation of 5-6g/day. Today food processing industries are facing challenges pertaining to sodium reduction, since it reduces the overall acceptability. In any food sodium can be reduced through a gradual lowering of salt level, however, this would require several months since it also decreases the overall palatability of foods. Another strategy that can be adopted to overcome this problem is to employ salt substitutes like monosodium glutamate (MSG). MSG has 30% less sodium in comparison to table salt and can help maintain palatability of foods. There are many studies supporting this observation. Our studies on the acceptability profile of salt reduced MSG incorporated fried preparations showed that approximately 25% of salt could be reduced in products without any significant effect on flavor profile. The results indicated that spice added product could be consumed with lower sodium levels and MSG had synergistic effect with spices. In salt reduced tomato soups, the control product with low salt was given lower scores as against MSG incorporated samples. It was also observed that increasing levels of MSG resulted in higher acceptance of products. Hence, it can be said that using MSG as a substitute would be a better option for maintaining adequate palatability in savoury foods with reduced sodium content.

Background:Consumption of unhealthy processed foods viz., refined wheat flour based bakery products such as biscuits, muffins, etc. is a key causative factor underlying nutrition transition giving rise to overweight and obesity. The underutilized coarse grain, proso millet (Panicum miliaceum) can find potential application in bakery products.Objective:The objective of the present study was to prepare healthy muffins by partial replacement of refined flour with Proso Millet Flour (PMF), Carrot Preserve (CP) and Beetroot Preserve (BP).Methods:Standardized methods were used to analyze the products for nutritional composition, antioxidant activity and sensory properties.Results:Results showed that the protein and dietary fiber contents of products ranged from 5.49- 5.95g and 3.60-4.15g/100g respectively. Total phenolic content was high in aqueous extract of muffin with PMF+BP i.e. 125±1.41mg tannic acid equivalent/100g. β-carotene content was high in muffin with PMF+CP (155±3.5µg/100g). Antioxidant activity determined by four methods showed that products with PMF+CP and PMF+BP had higher activity compared to control samples. The sensory quality of muffin was unaffected by the incorporation PMF, having scores equal to control muffins.Conclusion:To conclude PMF, CP and BP can be used as functional food ingredients in bakery products to improve the nutritional quality without affecting sensorial palatability.

The nutrient, fatty acid, and antinutrient composition of chickpea and cowpea obtained from organic (org) source and subjected to germination were evaluated in comparison with non-organic (n-org) counterpart. Fat content (range, 2.04-5.89 %) of n-org legumes were higher. Germination significantly reduced the fat content in cowpea, though in chickpea no difference was seen, whereas, for ash and protein, it was vice versa. Dietary fiber content differed significantly between org (22.82 %) and n-org (20.23 %) chickpea. Mineral contents of org chickpea and n-org cowpea were higher. Germination significantly reduced the mineral content, except for copper and phosphorous. Differences in the fatty acid content of org and n-org samples were observed. Linoleic acid was the predominant fatty acid in chickpea (58.88-62.75 %) and cowpea (36.08-40.43 %). In cowpea, germination significantly decreased the palmitic and α-linoleic acid and increased stearic, oleic, and linoleic acids whereas, in chickpea, no differences were seen. The TPUFA content was higher in germinated cowpea, whereas in chickpea it was unchanged. The enzyme activity (phytase, amylase, and protease) increased significantly upon germination and no significant differences between org and n-org legumes were observed. Phytic acid (PA) and saponin content of the org legumes was lower than n-org. Germination significantly reduced the PA content. The molar ratios of PA: minerals significantly improved upon germination indicating a better availability of iron and calcium. Significant differences between org and n-org legumes were observed, but no particular trend was seen to prove that org legumes are better in nutritional quality than n-org legumes.

Gherkin (Cucumis anguria), which is being widely grown in India now is processed to produce fermented, fresh pack pickles principally for export market. Hazard analysis and critical control point is a system to ensure good quality and safety of the food products. The present study was planned to develop HACCP system for a gherkin pickle industry along with the assessment of microbial quality for multiple product variations. Eight variants of pickles were prepared using spices and preservative and subjected to microbial analysis on 0, 7th and 15th day following standard methods. HACCP study which included the seven principles and twelve steps of HACCP was carried out with a decision tree protocol. Results showed that there was no growth of E. coli, lactobacilli, yeast or mold even after 15 days of storage in any sample stored at ambient or under refrigeration. The study of HACCP system indicated two critical control points in the whole process of making pickles, namely metal detection and pasteurization, for which the limits were identified.Proper monitoring system for the developed protocol would assure a safe product for human consumption. Keywords: Gherkin Pickle; Microbial Assessment; Decision Tree; Hazard Analysis; Critical Control Point; Quality Assurance

Dietary fiber obtained from by-products of food industries acts as a potential functional food ingredient and used in baking, beverages and meat products. Soybean, a rich source of plant protein is a suitable substitute to dairy milk. Processing of soy milk leaves behind large quantities of fiber, which could be incorporated in food formulation as a dietary supplement. With this background high fiber buns were formulated using soy fiber at different levels and analyzed for nutritional quality, physical characteristic and sensory acceptability. Nutritional characteristics of enriched buns were determined using standard methods and results (per 100 g) were: protein, 7.1-7.7 g; fat, 4.8-6.6 g; iron 2.2-3.0 mg and calcium, 74.0-81.0 mg. Phytic acid and tannin were in the range of 19.0-22.8 mg and 47.4-50.1 mg/100g respectively. Bioaccessible Fe ranged from 11.1-23.3 % and Ca from 50.2-95.5 % of total. In vitro digestible protein and starch ranged from 46.8-49.5 and 34.9-68.6 % of total respectively. Addition of fiber influenced the color of the buns as measured by Hunter Lab color meter. Incorporation of soy fiber lowered sensory scores of buns. In conclusion, soy fiber buns were nutritionally superior and can fulfill the consumer requirement of health food. Keywords: fiber enrichment, nutritional composition, digestible protein and starch, bioaccessible iron and calcium, sensory quality

The antioxidant activity (AA) of green gram germinated in mineral-fortified water (with iron at 100 or 200 mg/100 mL or zinc at 50 or 100 mg/100 mL), cooked under pressure (PC), or microwaved and subjected to digestive enzyme treatment was determined by using three assay methods. Total AA showed that dehulled grains (DG) had higher AA than whole grains (WG). Cooking reduced the AA in both methods compared with raw grains with a lower percent retention of AA, although significant variations were not found between methods. The percent retention of AA in postdigestion samples was 22.68–51.39 (DG) and 15.67–44.0 (WG). Free radical scavenging activity indicated a different pattern, in which WG exhibited higher AA than DG and, among cooking methods, PC grains had higher activity. A reducing-power assay showed similar results: DG had lower and PC samples had higher AA. Postdigestion AA of WG was higher for cooked than raw samples, although DG showed the opposite trend. In all cases, samples fortified with iron s...

Indian dietary patterns have evolved through thousands of years of tradition and culture with documentary evidence available in the form such as manuscripts, cave paintings, religious texts, and stone tools. Vegetarianism has been unique to the Indian culture as well as many beliefs of food avoidances and recommendations for special conditions. The Indian diet is typically a combination of diverse foods. The availability of refined and processed foods has brought about a significant change in the type of food eaten during the last 50 years. The traditional Indian meal patterns were healthier because of the inclusion of unrefined diverse foods. Certain hygienic practices were followed for preparation and serving of meals to ensure safety and freedom from any kind of contamination. Food-related rituals were also influenced by religion and advocated harmonious living with nature emphasizing the protection of natural resources. To conclude, the traditional dietary practices influenced the health and nutrition of the Indian population significantly.

Food is a basic requirement. Consuming the right combination of foods is highly essential for sound health, normal maintenance of life, survival, and well-being of all living organisms including human beings. The nutrients derived from food depend on the variety, quality, and quantity consumed. The quantity of the nutrients required by an individual is recommended by the Indian Council of Medical Research, India (RDA) for our population considering the age, gender, physiological status, and physical activity levels. Failure to meet the RDA of the nutrients would lead to undernutrition and specific nutrient deficiencies, and excess consumption would result in overnutrition manifesting in varied forms of health ailments. On the whole, malnutrition is reported to affect the nation’s economy by diverting a lot of budget toward the healthcare segment that otherwise should have been utilized for the developmental activities. Dietary imbalances are one of the major determinants of malnutrition that the intern is one of the contributing factors for neonatal, infant, and maternal mortality and also for the mortality due to microvascular diseases. The chapter discusses the dietary inadequacies in pregnant women, preschool children, and adults and their association on the nutritional and health status. Time trends in the dietary intake pattern in relation to nutritional status over four decades are discussed. The association between dietary inadequacy during pregnancy and intrauterine growth retardation and low birth weight and their impact on the health and nutritional status in adult life have been depicted from the information of national-level surveys. The chapter has also brought in the occurrence of obesity and overnutrition, chronic degenerative diseases such as diabetes, hypertension, cardiovascular diseases, and cancer, their dietary association, and suggestions for managing these diseases.

Health and nutrition are inherently linked with longevity and diseases. This chapter deals briefly with the nutritional and medicinal properties of ginger. The culinary uses of ginger vary according to geographical region. It is primarily used as a spice both for its pungent strong taste and for its powerful sweet aroma. In foods, antioxidants have been defined as ‘substances in small quantities that are able to prevent or greatly retard the oxidation of easily oxidisable materials such as fats’. Ginger has traditionally been associated with many nutritional and medicinal properties and its use has been documented. In vitro studies support that apart from antiradical activity, ginger extract also possesses antibacterial activity. Ginger has been linked with reduction of nausea and vomiting related to early pregnancy, motion sickness, chemotherapy induced nausea and post-operative nausea. Both traditional use and scientific evidence bring out the various physiological benefits of ginger.

The study aimed at investigating the effect of germinating green gram (Vigna radiata, GG) in mineral fortified soak water on total and bioaccessible nutrients and bioactive components in whole and dehulled GG. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated and a portion was dehulled. Whole and dehulled grains were analyzed for selected total and in vitro digestible/bioaccessible constituents. GG germinated in water served as controls. GG germinated in mineral fortified soak water had high iron and zinc content in whole and dehulled grains. Protein and calcium content did not differ significantly. In vitro digestible starch and protein was higher in dehulled grains. A remarkable increase in bioaccessible iron and zinc was seen in grains germinated in mineral fortified water, the increase was more at lower level of fortification of levels for both minerals. Both total and bioaccessible bioactive components, total phenols, tannins and flavonoids were significantly lesser in grains germinated in fortified water. Germinating pulses in fortified water can be used as a pre-processing technology for fortification of minerals.

Casein and soybean are superior quality proteins; however, these are known to inhibit mineral absorption. These investigations were aimed at enzymatic modification of these proteins and to study their effect on mineral bioaccessibility. Casein and soybean proteins were hydrolyzed with alcalase and trypsin individually under optimum conditions. The protein hydrolysates, prepared with different degrees of hydrolysis, were freeze dried, fortified with either iron or zinc and analyzed for bioaccessible minerals in vitro. Proteolytic hydrolysis enhanced the bioaccessibility of iron and zinc in proportion to the degree of hydrolysis. Tryptic hydrolysis enhanced the bioaccessible iron from 1–4% in casein and from 1.3–3.3% in soybean. Alcalase hydrolysis showed a comparatively higher enhancement with both the proteins. Tryptic hydrolysis enhanced zinc bioaccessibity by 3-fold in casein and alcalase hydrolysis enhanced by 2- to 2.5-fold. In soybean, dephytinization showed a synergistic effect. In conclusio...

The objective of the study was to fortify whole chickpea (Cicer arietinum L.) with iron and zinc through germination in mineral fortified soak water and analyze the effect of dehulling and cooking on its nutritional quality. Whole chickpea grains were soaked in water fortified with either zinc or iron at two levels and germinated. Grains germinated in plain water served as control. One portion of germinated grains was dehulled. Both whole and dehulled grains were cooked (under pressure or microwave) and analyzed for selected total and in vitro digestible starch and protein, and bioaccessible iron, zinc and calcium following standard techniques. Grains germinated in fortified water had higher content and bioaccessibility of iron and zinc in whole and dehulled grains. Dehulling improved the digestible starch and protein, and bioaccessible zinc and calcium, whereas bioaccessible iron was higher in whole grains. Cooking improved starch digestibility significantly, though did not alter iron and zinc bioaccessibility. In conclusion, iron and zinc fortification of chickpea through germination in fortified soak water improved the content and bioaccesssibility of added minerals both in whole and dehulled grains and can be advocated as a simple technique to improve micronutrient malnutrition.

Iron deficiency anaemia and zinc deficiency have been persistent public health problems worldwide. Both deficiencies are attributed to poor bioavailability of minerals. The investigation was undertaken to study the effect of oilseed protein concentrates and exogenous amino acids on the dialysability of iron and zinc. Corn flour matrices with 10–20 g protein/100 g were formulated using groundnut and sesame protein concentrates. Dialysability of iron and zinc in natural and mineral fortified matrices was analysed. The effect of exogenous cysteine, histidine, glycine and lysine on mineral dialysability was analysed in groundnut and sesame protein concentrates. Dialysability of iron was enhanced with increasing protein concentration in matrices with groundnut protein but decreased in matrices with sesame protein. Dialysability of zinc increased with increasing protein concentration with both the protein concentrates. Among the amino acids, histidine enhanced dialysability of iron in natural groundnut and sesame protein concentrates, glycine in fortified groundnut and lysine in fortified sesame protein concentrates to a considerable extent. Dialysability of zinc was enhanced in natural groundnut, natural and fortified sesame protein concentrates by all amino acids. Amino acids definitely promotes the dialysability of iron and zinc, but its enhancing ability is highly specific to the food matrix.

Dehydrated peels from ash gourd (Benincasa hispida), ridge gourd (Luffa acutangula), and cho-chow marrow (Sechium edule) were analyzed for chemical composition and bioactive potential. The range of constituents per 100g dry peels were protein, 3 to 15 g; insoluble fiber, 45 to 58 g; ether extractives, 2.3 to 3.3 g; iron, 5.1 to 17.4 mg; calcium, 307 to 704 mg; tannins, 580 to 848 mg; carotenoids, 1,712 to 35,663 μg; and ascorbic acid, 37 to 51 mg. Polyphenols, total antioxidant activity, free radical scavenging activity (FRSA), and reducing power of peel were highest in aqueous extracts. FRSA of cho-chow marrow peel was the highest (87.32%) followed by ridge gourd (85.4%) and ash gourd (63.31%) peels that correlated well with bioactive components. Methanol and aqueous extracts of the peel exhibited bile acid binding (61%–98%) and α-amylase inhibitory activity.

Barnyard millet is one of the hardest millet. The grains can be used as food and can be cooked similar to rice. The carbohydrate content is low and slowly digestible. This property makes the barnyard millet a natural designer food. The objective of the present investigation was to develop barnyard millet based products and to determine their nutrient composition. A total of seven products using barnyard millet, viz., fruit cake, paddu, instant dosa, puliyogare, gulab jamun, nutri bar and maddurvada were developed. Three of the above products were analysed for nutritional composition, while for remaining the nutritional value was computed for developing a nutrient database. All the prepared products were subjected to sensory analysis by 30 untrained panel members for evaluating the acceptability. Sensory analysis of all millet incorporated products showed that they were acceptable in comparison to control products prepared with traditional cereals. Nutritional composition of millet-based products was similar to control products for macronutrients and showed a higher content of micronutrients. Maddurvada was a baked product with a lesser fat content than the commercial fried product. Puliyogare prepared using only millet was found to be highly acceptable and was nutritionally superior. The sensory parameter of instant dosa prepared with millet was also acceptable. The study showed that preparation of various traditional products using barnyard millet did not affect the sensory parameters; hence, its use can be promoted for health benefits.

Legume and green based food mixes were used to study the effect of processing on retention and bioaccessibility of bioactive components and their antioxidant activity in digestive enzyme treated aqueous extracts. The study aimed to evaluate changes in antioxidant components and activity in food mixes resembling processed foods. Decorticated green gram ( Vigna radiata ) and amaranth greens ( Amaranthus caudatus ) were cooked and divided into three parts for frozen (fresh), room and refrigerated temperatures (dehydrated) storage and analyzed at periodic intervals. Dehydration did not affect total and bioaccessible polyphenols and flavonoids, though carotenoids were reduced. Storage conditions influenced the retention of bioactive components and their bioaccessibility, which decreased with increasing storage duration. Losses were comparatively lesser in samples stored at cold temperatures. Storage duration did not affect the bioaccessibility of carotenoids. Aqueous extracts of food mix showed considerable antioxidant activity, which reduced significantly after enzyme treatment. It can be concluded that processing and storage conditions influenced the antioxidant components, their bioaccessibility and antioxidant activity of food mix treated with digestive enzymes.

The present investigation focused on determining ionizable iron from legumes, their water soluble protein fraction (albumin), and enzyme hydrolyzed albumin in the presence and absence of external iron. The legumes chosen were decorticated chick pea (Cicer arietinum), green gram (Phaseolus aureus Roxb), lentil (Lens esculenta), and defatted soy (Glycine max merr). Total iron, protein, and ionizable iron were estimated in samples with and without added iron (500 and 1000 μg/g of protein). Protein content of legumes ranged between 22.5–28.5 g/100 g for all except soy (59.6 g/100 g); that of albumin fractions and enzyme hydrolyzed albumin was 82.5–89.1 and 82.5–94.1 g/100 g, respectively. Total iron contents were 5.6, 8.13, 6.25, and 15 mg/100 g for chick pea, green gram, lentil, and soy, respectively, whereas ionizable iron ranged between 0.625–0.813 μg/100 g. On adding external iron, the ionizable iron increased to 719–1445 μg (500 μg/g protein) and 1219–1545 μg (1000 μg/g protein). In albumin fraction of l...

Safe and adequate food is a human right, safety being a prime quality attribute without which food is unfit for consumption. Food safety regulations are framed to exercise control over all types of food produced, processed and sold so that the customer is assured that the food consumed will not cause any harm. From the Indian perspective, global harmonisation of food regulations is needed to improve food and nutrition security, the food trade and delivery of safe ready-to-eat (RTE) foods at all places and at all times. The Millennium Development Goals (MDGs) put forward to transform developing societies incorporate many food safety issues. The success of the MDGs, including that of poverty reduction, will in part depend on an effective reduction of food-borne diseases, particularly among the vulnerable group, which includes women and children. Food- and water-borne illnesses can be a serious health hazard, being responsible for high incidences of morbidity and mortality across all age groups of people. Global harmonisation of food regulations would assist in facilitating food trade within and outside India through better compliance, ensuring the safety of RTE catered foods, as well as addressing issues related to the environment. At the same time, regulations need to be optimum, as overregulation may have undue negative effects on the food trade.

Palatability is considered as a major determinant of food selection and intake. Umami foods are being employed widely in savory food formulation for its greater potential for enhancing savory taste. In the present investigation, the role of monosodium glutamate (MSG) in salt reduction along with spices was investigated to understand the flavor potentiating effect and synergistic action of MSG. Deep fried unleavened wheat based traditional Indian bread (Poories) was chosen to study the acceptability. Control product was prepared with 2.0% salt. For experimental products, two levels of MSG viz, 75 and 100 mg/100 g and three levels of salt, namely, 1.5, 1.75 and 2.0% were selected. Spices, namely, chili (Capsicum annum L.) cumin (Cuminum cyminum)), pepper (Piper nigrum L) and omum (Trachyspermum ammi)) were incorporated into the product, either as single spice or in combination. The results revealed that the MSG added products were given a higher score for umami flavour in comparison to the control product. In general, MSG added products scored better for flavor in salt reduced products. Results of low sodium poories with single spices and different level of salt indicated that all products prepared with spices were equally liked for the selected sensory characteristics. The products prepared with 1.75% salt obtained highest scores. This is indicative of the flavour enhancing property of MSG. Similarly for products with mixture of spices; salt reduced products were also accepted well. PCA plot revealed the flavor potentiating effect of MSG in salt reduction. Thus it could be said that using MSG and spices combination would be a better option for achieving salt reduction in savory products.

The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed. Results showed that method of cooking did not affect the nutrient composition of whole or dehulled grains, however, phytic acid and dietary fiber were higher in microwave cooked samples. Minor differences were noted in total and percent available nutrients in differently cooked samples, significance being observed only for starch, protein and zinc in few samples. Significant differences were observed among variations, wherein the mineral fortified samples had a higher level of bioaccessibility compared to non-fortified samples. Cooking reduced the content of bioactive components in germinated GG, though bioaccessibility was higher. Comparison between raw and cooked grains showed that starch digestibility increased on cooking, though protein digestibility was not affected significantly. Bioactive components were also lower in cooked samples in comparison to the raw counterparts. In conclusion, the cooking methods did not affect the nutrient composition of green gram germinated in mineral fortified soak water, though available nutrients were higher in cooked legumes.

Cereals and legumes are important part of dietaries and contribute substantially to nutrient intake of human beings. They are significant source of energy, protein, dietary fiber, vitamins, minerals, and phytochemicals. Primary processing of cereals and legumes is an essential component of their preparation before use. For some grains, dehusking is an essential step, whereas for others, it could be milling the grain into flour. Grains are subjected to certain processing treatments to impart special characteristics and improve organoleptic properties such as expanded cereals. All these treatments result in alteration of their nutritional quality which could either be reduction in nutrients, phytochemicals and antinutrients or an improvement in digestibility or availability of nutrients. It is important to understand these changes occurring in grain nutritional quality on account of pre-processing treatments to select appropriate techniques to obtain maximum nutritional and health benefits. This review attempts to throw light on nutritional alterations occurring in grains due to pre-processing treatments.

How do we emphasize the importance of food safety in food handling where the ingredients may be from a standard source but the people and kitchen may not be appropriate or trained for safe food handling? Commercial catering is one of the most flourishing food business globally and in India, it is largely an unorganized sector. There are hotels, restaurants, food stalls, street vendors and institutional catering in schools, colleges, factories, offices, hospitals, marriage halls, and other spaces where large part of population works and/or congregates. The food is either cooked inside the set up or is transported from an external kitchen. The commercial catering is for urban working class consumers who depend on food cooked at these kitchens. The changing work and lifestyle patterns of this demographic, eating out population has almost become a necessity leading to a cultural revolution in eating patterns. Most urban workers consume at least 1 meal per day out of home. Under such circumstances, it is of utmost importance that commercial food establishments serve safe and hygienic food to the consumers.

BACKGROUND: Finger millet (Eleusine coracana), a staple food in semi-arid parts of the world, is a rich source of nutrients and bioactive components comparable to rice and wheat but with higher fibre content. Unprocessed and processed finger millet (whole flour (WFM), sieved flour (SFM), wafers and vermicelli with altered matrices (added Fe or Zn or reduced fibre)) were analysed for chemical composition, bioaccessible Fe, Zn and Ca, in vitro digestible starch (IVSD) and protein (IVPD) and bioactive components (polyphenols and flavonoids). RESULTS: WFM and SFM flours differed significantly in their composition. Sieving decreased the content of both nutrients and antinutrients in WFM but increased their digestibility/bioaccessibility. WFM products with Zn and Fe showed highest IVPD, whereas SFM products with Fe showed highest IVSD. Products with externally added Fe and Zn showed maximum bioaccessibility of Fe and Zn respectively. WFM had the highest levels of total polyphenols and flavonoids, 4.18 and 15.85 g kg−1 respectively; however, bioaccessibility was highest in SFM vermicelli. CONCLUSION: The availability of nutrients and bioactive components was influenced by both processing methods and compositional alterations of the food matrix in finger millet products, and bioaccessibility of all constituents was higher in vermicelli (wet matrix) than in wafers (dry matrix). Copyright © 2012 Society of Chemical Industry

Effect of replacement of wheat flour with a combination of soy protein isolate, oat bran and chickpea flour (SPOBCP) at the levels of 20%, 40% and 60% and addition of combination of additives such as fungal α-amylase, dry gluten powder, sodium stearoyl-2-lactylate, hydroxypropylmethylcellulose (CA) on the rheological and nutritional characteristics of bread was studied. Use of SPOBCP decreased farinograph dough stability, increased pasting temperature, decreased cold paste viscosity and overall quality score of bread. Scanning electron microscopy images showed higher degree of disruption of protein matrix in bread dough with 60% SPOBCP than 20% and 40% SPOBCP. Addition of 60% SPOBCP resulted in flat, uneven shaped bread with an overall quality score of 38 when compared with 54, 81 and 91 for breads with 40%, 20% and 0% SPOBCP, respectively. However, use of CA increased the strength of the dough and improved the overall quality of bread with 40% SPOBCP. Nutritional profile of bread with 40% SPOBCP + CA showed higher protein, in vitro protein digestibility, total dietary fibre, resistant starch, β-glucan and lower starch hydrolysis index than control bread.

The nutritional composition and antioxidant activity (in aqueose and solvent extracts) of two medicinal plants of Iranian origin Borage (Echium amoenum) and Valerian (Valerian officinalis) used as tea were determined. Samples were analyzed for antioxidant components viz. polyphenols, vitamin C, β carotene, flavonoids, anthocyanins and tannins. Antioxidant assays such as free radical scavenging activity, reducing power and total antioxidant activity were carried out for ethanol, methanol, acetone, 80% methanol and 80% ethanolic extracts. In borage highest and least activity was observed in water and acetone extract respectively in all assays. In Valerian, 80% methanolic extract showed highest activity in reducing power and free radical scavenging activity assay. Total polyphenols in borage and valerian were 1,220 and 500 mg in ethanolic extracts and 25 and 130 mg in acetonic extracts respectively. Total carotenoids and vitamin C contents were 31.6 and 133.69 mg and 51.2 and 44.87 mg for borage and valerian respectively. Highest amount of tannins were extracted in 80% methanolic extract. It can be concluded that borage and valerian exhibited antioxidant activity in all extracts. The antioxidant activity could be attributed to their polyphenol and tannin and flavonoids contents. In all assays borage showed higher activity than valerian.

The objective of investigation was to study the influence of water activity on physicochemical properties (PCP) of defatted groundnut (Arachis hypogea), sunflower (Helianthus annus), rice bran (Oryza sativa) and soybean (Glycine max). Moisture free samples equilibrated at relative humidity (RH) levels from 22 - 84% were used for determination of PCP. Bulk density of samples decreased with increasing RH levels for sunflower, rice bran and soybean. Water absorption and emulsion activity of groundnut and sunflower increased with RH levels. However, an opposite trend was seen for rice bran and soybean. Fat absorption of all samples increased with increasing RH. Protein solubility of groundnut and sunflower was very high at RH of 84% in alkaline pH range. Protein solubility of rice bran was not affected by RH, whereas for soy flour it decreased with increasing RH. It can be concluded that water activity influenced the PCP of oilseed flour to a significant extent.