Traditional processing methods for quality enhancement of indigenous basil seeds and formulation of functional flours

IF 0.7 4区生物学 Q4 PLANT SCIENCES

Indian Journal of Traditional Knowledge Pub Date : 2023-12-13 DOI:10.56042/ijtk.v22i4.7204

引用次数: 0

Abstract

The changing food habits and lifestyle led to consumption of faulty diets with increased prevalence of life style diseases in India. This has spurred health consciousness among food consumers and enhanced the demand for functional foods. The indigenous underutilised clove and sweet basil seeds being rich source of fibre (36.23, 28.85%), protein (9.16, 8.55%), polyphenols (17.28, 17.71 mg GAE/g extract) and antioxidants (266.13 and 344.63 mg TE/g extract), exhibited vast potential for formulation of functional flours. Traditional processing methods such as roasting, fermentation and germination have significantly enhanced the nutritional and antioxidant properties of both the seeds. Among them, germination was found to be ideal processing technique with relatively higher fibre, protein, total mineral, phenolic contents, antioxidant capacity and less fat content. Henceforth, processing of basil seeds in a traditional way could significantly enhance their quality and promote their utilisation as functional ingredients for designing healthy foods.

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提高本地罗勒种子质量和配制功能性面粉的传统加工方法

饮食习惯和生活方式的改变导致印度人饮食不健康，生活方式疾病的发病率也随之增加。这激发了食品消费者的健康意识，提高了对功能性食品的需求。当地未得到充分利用的丁香和甜罗勒种子富含纤维（36.23% 和 28.85%）、蛋白质（9.16% 和 8.55%）、多酚（17.28 和 17.71 毫克 GAE/克提取物）和抗氧化剂（266.13 和 344.63 毫克 TE/克提取物），具有配制功能性面粉的巨大潜力。烘焙、发酵和发芽等传统加工方法显著提高了这两种种子的营养和抗氧化特性。其中，发芽是最理想的加工技术，其纤维、蛋白质、总矿物质、酚类含量、抗氧化能力相对较高，脂肪含量较低。因此，用传统方法加工罗勒种子可显著提高其质量，并促进将其用作设计健康食品的功能配料。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Indian Journal of Traditional Knowledge 生物-植物科学

CiteScore

1.80

自引率

37.50%

发文量

审稿时长

4-8 weeks

期刊介绍： Traditional knowledge" is employed to mean knowledge, innovations and practices of indigenous and local communities embodying traditional life-styles; the wisdom developed over many generations of holistic traditional scientific utilization of the lands, natural resources, and environment. It is generally passed down by word of mouth, from generation to generation and is, for the most part, undocumented. Traditional knowledge is valid and necessary, and awaits its currently relevant wider application for human benefit. National Institute of Science Communication and Information Resources, CSIR felt a need to document the recent developments and the information bygone in this area in the form of an interdisciplinary periodical. The Indian Journal of Traditional Knowledge will carry original research papers, review articles, short communications, etc. concerned with the observation and experimental investigation of the biological activities of the materials from plants, animals and minerals, used in the traditional health-care systems such as Ayurveda, Siddha, Yoga, Unani, Naturopathy, Homoeopathy, Folk-remedies, etc. As validation of indigenous claims it will cover Ethno-biology, Ethno-medicine, Ethno-pharmacology, Ethno-pharmacognosy & Clinical Studies on efficacy .