European Journal of Nutrition & Food Safety最新文献

{"title":"Screening of Carica papaya Seeds for Pharmacologically Bioactive and Nutritionally Beneficial Substances for Optimization of Its Nutraceutical Potential","authors":"V. Enemor, Ogechukwu Frances Nworji, Uchechukwu C Ogbodo, O. R. Ngwu, E. Orji, I. O. Ohagim","doi":"10.9734/ejnfs/2020/v12i1130319","DOIUrl":"https://doi.org/10.9734/ejnfs/2020/v12i1130319","url":null,"abstract":"Papaya seeds, though rarely eaten, are used in folk medicine around the world. This study analysed the seeds to evaluate their nutritional and phytochemical content using standard methods. Proximate analysis showed the seeds are a good source of carbohydrate (48.91% ± 0.69) and protein (24.33% ± 0.74). Essential minerals such as iron (70.16 mg/kg ± 0.08), selenium (12.50 mg/kg ± 0.08), and calcium (26.96 mg/kg ± 0.08) are present in the seeds at optimal quantities. Amino acid and vitamin analysis indicated that papaya seeds are rich sources of vitamin A (117.28 ± 2.09 mg/kg), B6 (37.70 ± 1.84 mg/kg), D (27.60 ± 3.96 mg/kg), K (119.81 ± 15.88 mg/kg), and all essential amino acids. Phytochemical analysis of the seeds revealed forty-three bioactive compounds including acetic acid and pyrrole, both of which have antimicrobial properties. From the above analytical results, it was revealed that papaya seeds have nutraceutical properties and can be used, in the appropriate quantity as a food or health supplement or an adjunct animal feed.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89128001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Iodine Content of Packaged Salt and Related Knowledge and Storage Practices at Household Level in Dhaka City, Bangladesh","authors":"Sujan Hossen, N. Khan","doi":"10.9734/ejnfs/2020/v12i1130318","DOIUrl":"https://doi.org/10.9734/ejnfs/2020/v12i1130318","url":null,"abstract":"Aims: Iodine deficiency disorders are one of the major public health concerns in Bangladesh. Regular consumption of iodized salt can help combat these disorders. The aims of this study were to determine the content of iodine in edible packaged salt and to assess iodized salt related knowledge and storage practices in Dhaka City, Bangladesh. \u0000Study Design: The study was an experimental cross-sectional study. \u0000Place and Duration of Study: The present study was conducted from June 2019 to July 2019 in Dhaka City, Bangladesh. A total of 120 households were selected for interview and packaged salt sample collection. The chemical analysis was done in the Food Analysis Laboratory of Institute of Nutrition and Food Science, University of Dhaka. \u0000Methodology: A closed-ended questionnaire was used for collection of information. Iodometric titration method was used to determine the content of iodine in packaged salt samples. \u0000Results: The mean (±SD) iodine content in the salt samples was 31.469 (±10.196) ppm. More than 90% salt samples were adequately iodized. Twenty five percent of the respondents know that consumption of iodized salt helps prevent goiter. Only 10.8% of the respondents know that iodine content decreases if iodized salt is stored close to fire. About 87% of them store salt away from fire. \u0000Conclusion: Along with consuming packaged iodized salt, householders should be educated about iodized salt related knowledge and storage practices to control iodine deficiency disorders.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85008232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Soy Intake and Possible Adverse Health Effects in Nordic Children and Pregnant Women (Unborn Children)","authors":"L. Bredsdorff, S. Fagt, J. Boberg, K. Pilegaard, A. Widenfalk, I. Steffensen","doi":"10.6027/temanord2020-532","DOIUrl":"https://doi.org/10.6027/temanord2020-532","url":null,"abstract":"Background: The intake of plant-based foods is currently increasing in the Nordic countries and many of these products are based on soy. For example, soy-based products with appearances close to minced meat are marketed as substitutes for meat, and many soy-based milk alternatives are replacing cow’s milk. The rising interest in such products can partly be attributed to an increasing number of persons identifying themselves as vegetarians or vegans. An increased intake of soy-based products as replacements of milk and meat may be beneficial to health, but there is also a concern for adverse health effects in certain population groups. The natural content of estrogen-like substances (e.g. isoflavones) in soy gives rise to concern for endocrine disrupting effects in children and unborn children (i.e. pregnant women). \u0000  \u0000Aims: The aims of this project were to: \u0000  \u00001) Explore available data on soy intake, \u00002) Propose intake scenarios for children and pregnant women from the Nordic countries with high intake of soy products, \u00003) Estimate the nutritional impact of substituting conventional products of animal origin with soy products and \u00004) Clarify whether health-based guidance values (HBGVs) can be determined for isoflavones for children and women of childbearing age. \u0000  \u0000Methods: A dietary exposure scenario with substantial substitution of animal products with soy-based products in the diet of Danish women (age 18-45 years) and children (age 4-10 years) was established for the exploration of effects of soy-based products on dietary intake and nutrition. The basis of these calculations was the Danish National Survey of Diet and Physical Activity 2011-2013 (DANSDA); a nationwide, cross-sectional survey assessing diet and physical activity of the Danish population. In addition, dietary exposure to isoflavones from such a substantial soy-substituted diet was estimated based on recently published data on isoflavone content in different foods. A literature search including five different databases for the investigation of animal and human studies relevant for a risk assessment of isoflavones (genistein, daidzein and glycitein) was performed. \u0000  \u0000Results: In the scenario of a substantial soy-substituted diet the intake of soy was higher in children than in women, due to higher intake of milk products among children. Approximately 60% of the intake of soy was derived from substituted dairy products (milk and cream products). Only minor changes occurred in the intake of energy, protein, carbohydrates and fats among women and children, while the intake of various micronutrients changed by this substitution. Intake of vitamin A, riboflavin and vitamin B12 was reduced 20% or more among both women and children, while the intake of vitamin E increased more than 20% among women and children. Among children, the intake of calcium and iodine decreased 20% or more, while the intake of magnesium increased. This does, however, not change the degree of fulfilling recomm","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90257876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enzyme-Assisted Extraction of Anthocyanin from Kokum (Garcinia indica Choisy) Rinds","authors":"R. C. Ranveer, A. S. Nanadane, P. M. Ganorkar, A. Sahoo","doi":"10.9734/ejnfs/2020/v12i1030309","DOIUrl":"https://doi.org/10.9734/ejnfs/2020/v12i1030309","url":null,"abstract":"Background: The kokum rind consists of high amount of anthocyanin. The traditional methods are not capable to extract anthocyanin completely. \u0000Aims: The present study was focused on the optimization of enzyme pretreatment for extraction of anthocyanin from Kokum rind. \u0000Methodology: A central composite design was used to optimize the enzyme-assisted extraction of anthocyanin from the Kokum rinds. Kokum rinds was pretreated with food-grade pectinase and cellulase enzymes separately and then subjected to acidified ethanol extraction. The factors investigated included enzyme concentration (0 – 2%), Incubation time (1-5 h) and pretreatment temperature (15–55ºC). \u0000Results: Overall, 107.17- to 63.71 - fold increase in anthocyanin recovery when treated with pectinase and cellulase, respectively was observed compared to the untreated rinds. From a response surface analysis of the data, a second-degree polynomial equation was developed which provided the following optimal extraction conditions i.e. enzyme concentration 0.5%, Incubation time 2.0h and temperature 35ºC for pectinase pretreatment. Whereas, in case of cellulase the optimum conditions was enzyme concentration 1.42%, Incubation time 4.0h and temperature 32ºC. The obtained results strongly support the idea of using cell-wall degrading enzymes as an effective means for recovering anthocyanin from Kokum rinds. ","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91189365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Protein Quality Evaluation of Raw and Processed Seeds of Cadaba farinosa Forssk and Growth Performance of Albino Rats Fed with the Products","authors":"I. Inuwa, M. Atiku, J. Mashi","doi":"10.9734/ejnfs/2020/v12i1030307","DOIUrl":"https://doi.org/10.9734/ejnfs/2020/v12i1030307","url":null,"abstract":"Cadaba farinosa Forssk is a wild shrub whose seeds are eaten as a famine food in North Eastern Nigeria when there is poor harvest of conventional crops. This research was carried out in order to evaluate the protein quality of the seeds and to carry out the growth performance of experimental animals fed on seeds processed by different methods. The processed methods include cooking, cooking with the addition of potash, fermentation and sprouting. PTH-Amino acid analyzer was used to determine the amino acid profile and milk reference protein was used for scoring the essential amino acids. The products were fed to weaning albino rats for 28 days growth performance studies. The determination of nitrogen content of the feed, faeces, urine and the carcass of the animals were carried out by Kjeldahl method. Protein quality evaluation of the processed products was carried out by calculating the Biological Value (BV), Protein Efficiency Ratio (PER), Net Protein Utilization (NPU) and The Protein Digestibility-Corrected Amino Acids Score (PDCAAS). Results of Amino acid analysis showed that the sample cooked with addition of potash contain higher levels of amino acids. Glutamic acid was found to the most abundant amino acid with a value of 11.96 g/ 100 g and 13.96 g/ 100 g in the sprouted and raw seeds respectively. Chemical score of amino acids revealed higher score for protein of seeds cooked with addition of potash except tryptophan which was 219.29% for seeds cooked without potash. The highest PDCAAS (49.84%) was found in the diet cooked with potash, however, it showed lower biological value (95%) and protein efficiency ratio (0.32). The group fed with sprouted diet showed significant increase (P=.05) in body weight (52.13%). Though cooking with addition of potash showed higher distribution of amino acids, but sprouting and fermentation were more promising in terms of promoting the growth of the experimental animals.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89880538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Total Levels of Mercury Concentrations in Marine Fish - Kumasi, Ghana","authors":"C. Debrah, P. F. Ribeiro, D. Baah","doi":"10.9734/ejnfs/2020/v12i1030304","DOIUrl":"https://doi.org/10.9734/ejnfs/2020/v12i1030304","url":null,"abstract":"Fish is an excellent source of high biological value protein, is low in saturated fat, and contains polyunsaturated fatty acids and some vitamins. Mercury occurs naturally in the environment as a result of human activities. In aquatic environments, inorganic mercury is converted into methylmercury (the most common form of organic mercury) by microorganisms present in sediment through accumulations in the aquatic food chain, including in fish and shellfish. Fish absorb methyl mercury from water as it passes over their gills and as they feed on organisms. The objective of the study is to determine mercury pollution levels in fresh fish in Central Market, Kumasi, Ghana. A total of 42 fished were sampled randomly in separate labelled zip lock bags and stored in cold ice chest at different periods comparing of 27 different species after identification. Individual edible fish dorsal muscle tissue was taken and wet dried and analyzed using Cold Vapor Atomic Absorption Spectroscopy (CV-AAS) method which is really simple, accurate and rapid. The concentration of mercury in fish samples from the marine sea were determined with a mixture of HNO3, HClO4 and H2SO4 for complete oxidation of the organic tissue. The results showed that there was substantial amount of mercury in the fish samples ranged from 15.29 - 981.99 ng/g or ppb wet weight which is less than the FAO/WHO limits of 0.5 ppm wet weight. The study showed low concentrations of mercury in the fish species which do not appear to contribute any significant mercury exposure to the general population. It suggests that a relatively clean marine environment due to minimal industrial activity in the region that has not yet been significantly impacted by mercury contamination.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90184624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative Proximate Nutraceutical Study of Poor Man’s Pulse, Horsegram [Macrotyloma uniflorum] with the Other Common Legume Crops: A Review","authors":"Sumeet Parkash Kaundal, Rahul Kumar","doi":"10.9734/ejnfs/2020/v12i930280","DOIUrl":"https://doi.org/10.9734/ejnfs/2020/v12i930280","url":null,"abstract":"Horsegram is an underutilized drought hardy crop and mainly neglected by the farmers in Northern region of India. However, the present study reveals the hidden comparative analysis of nutraceutical use with well-known legumes like Phaseolus vulgaris, Vigna mungo, Cicer arietinum, Vicia faba, Cajanus cajan, Vigna radiata, Pisum sativum and Lens culinaris. This pulse crop is an excellent source of carbohydrate, protein and dietary fiber. This present study shows that amount of energy in horsegram falls in the range of 376.12-377.21 Kcal/100 g which is maximum than the other legumes. The ash, protein, dietary fibres, carbohydrates, fat and starch content of horse gram falls in the range (2.24% to 5.16%), (18.15% to 28.8%), (5% to 16.3%), (50% to 63.4%), (1.10 to 1.9%) and (31.86% to 47.5%) respectively. Horsegram is found to be less fat and more dietary food fibers than the most common legumes. Hence, it is an excellent source of food for diabetic patients and useful in weight management. The unique anti-uroliathiatic activity of horsegram is well known against calcium oxalate crystals, calcium phosphate crystals and uric acid crystals. Anticholelithiatic, Anti-histaminic, Hemolytic, Larvicidal, Proteinase inhibition and Anti-HIV are among other unique medicinal properties of horsegram which are not reported in any other legumes.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74685573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Composition and GC-MS Phytochemical Analysis of Thaumatococcus daniellii Leaves","authors":"A. Iwueke, N. J. Ejekwumadu, E. C. Chukwu, J. Nwodu, C. Akalonu","doi":"10.9734/ejnfs/2020/v12i830272","DOIUrl":"https://doi.org/10.9734/ejnfs/2020/v12i830272","url":null,"abstract":"Aims: There is a high risk associated with using artificial materials like polyethylene or foil for wrapping foods before cooking. The present study investigated the phytochemical and nutrient composition of Thaumatococus daniellii leaf, a local food wrapper. \u0000Place and Duration of Study: Biochemistry Unit, Department of Science Laboratory Technology, Imo State Polytechnic Umuagwo, between April and May 2018. \u0000Methodology: The phytochemical compounds were analyzed using gas chromatography coupled with mass spectrometry (GC-MS) while proximate and vitamin composition was determined using standard analytical methods.  \u0000Results: The GC-MS phytochemical analysis revealed the presence of eight (8) bioactive compounds 1,2,3,4-Butanetetrol, d-Glycero-d-idoheptose, Cyclopentane,1-ethyl-1-methyl-, 6-Octyl-1-ol,3,7-dimethyl-, 2-Octenal, E- Octane,1-chloro-,2-Acetoxy-1,1,10-trimethyl-6,9-epidioxydecalin and Bicyclo[3.1.1]heptan-3-ol,2,6,6-trimethyl-,(1α,2β,3α,5α)- while vitamin assay results showed that Thaumatococcus daniellii leaf contained 3.1mg/100g of vitamin A, 1.07 mg/100 g  vitamin B1, 1.32 mg/100 g  vitamin B3, 1.11 mg/100 g of vitamin B5, 16.34 mg/100 g of vitamin B6, 11.86 mg/100 g of vitamin B12 and 25.19 mg/100 g of vitamin C. Result of proximate analysis indicates that Thaumatococcus daniellii leaf contains 10.15% ash, 9.67% moisture, 20.41% protein, 11.42% lipids, 13.78% fibre and 34.57% carbohydrate. \u0000Conclusion: In summary, our findings indicate that Thaumatococcus daniellii leaves contain bioactive compounds, an appreciable number of vitamins and high nutritional constituents. Hence Thaumatococcus daniellii leaves can be incorporated into animal feed, taking into cognizance the high protein, fat and vitamin contents. These suggest that it may play critical medicinal and nutritional roles and probably be a safer alternative to polyethylene paper and aluminum foil wraps; hence justifying its local usage as food wrapper. The leaves may also serve as a lead for the production of a healthier material for wrapping local foods.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87412931","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Risk Assessments of Aspartame, Acesulfame K, Sucralose and Benzoic Acid from Soft Drinks, “Saft”, Nectar and Flavoured Water","authors":"I. Steffensen, J. Alexander, M. Binderup, E. Bruzell, Knut Helkås Dahl, B. Granum, B. Herlofson, R. Hetland, T. Husøy, J. Paulsen, J. Rohloff, Vibeke Thrane, T. Wicklund","doi":"10.9734/ejnfs/2020/v12i830265","DOIUrl":"https://doi.org/10.9734/ejnfs/2020/v12i830265","url":null,"abstract":"The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM), Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics, has at the request of the Norwegian Food Safety Authority (Mattilsynet) conducted a risk assessment of the intense sweeteners aspartame, acesulfame K and sucralose and the preservative benzoic acid from soft drinks, “saft”, nectar and flavoured water.  The risk assessment includes exposure assessments and the calculated exposures are compared to the acceptable daily intake (ADI) for the respective sweeteners and benzoic acid. VKM was also requested to compare the current calculated intake of aspartame, acesulfame K and benzoic acid to the calculated intake reported by VKM in 2007 (from the VKM report «Impact on health when sugar is replaced with intense sweeteners in soft drinks, «saft» and nectar») (VKM, 2007). \u0000Exposure calculations were made for four different scenarios with varying concentrations of added sweeteners (either the average concentration or the highest reported concentration for the respective sweetener) and varying consumption of beverages with sweeteners (either the actual reported consumption of beverages added sweetener or the assumption that all reported beverages were added sweeteners). Scenario 1 gives the best estimate of the current situation in the population (average content  of sweeteners/benzoic acid, actual reported consumption), scenarios 2-4 is based on one or both of the following assumptions: only beverages added sweeteners are consumed, the beverages consumed are added the highest reported value of the sweeteners (scenario 2: average content of sweeteners/benzoic acid, all consumed beverages contain sweeteners; scenario 3: highest reported content of sweeteners/benzoic acid, actual reported consumption; scenario 4: highest reported content of sweeteners/benzoic acid, all consumed beverages contain sweeteners). \u0000  \u0000In the current risk assessment, the intake of sweeteners and benzoic acid for two-year-old children and 18-70 year old men and women were calculated. Due to lack of new dietary surveys, the other age groups of children and adolescents were excluded. The estimated intake of aspartame, acesulfame K and sucralose was below the ADI for all age groups, both for mean and high consumers in all scenarios. When it comes to benzoic acid, the calculated mean and high intake for adults was below the ADI in all scenarios. The mean intake for 2year-olds was below ADI in all scenarios, as was the intake for high consumers among the 2year-olds in scenarios 1 and 2. However, high consumers among the two-year-old children in scenario 3 and 4 reached the ADI. \u0000Due to differences in the way the calculations were done in the current opinion and in 2007, it was not possible to compare the current calculated intake of aspartame, acesulfame K and benzoic acid to the calculated intakes reported by VKM in 2007. \u0000VKM concludes that for a","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91029222","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour","authors":"T. Tamilselvan, A. Kushwaha","doi":"10.9734/ejnfs/2020/v12i730252","DOIUrl":"https://doi.org/10.9734/ejnfs/2020/v12i730252","url":null,"abstract":"Sorghum is a drought-resistant crop grown widely in various parts of India. It has low protein content, highly deficient in essential amino acids lysine and tryptophan and high anti-nutritional content. Therefore, keeping in view the present study aimed to determine the effect of traditional processing methods such as fermentation, malting and roasting on the proximate composition, anti-nutritional factors, protein digestibility and lysine content of sorghum. The results showed that ash content increased from 1.73 to 1.89% during roasting. Fermentation increased crude protein content from 8.27 to 8.98% and in vitro protein digestibility from 13.62 to 69.63%. Malting decreased the crude fat content from 1.87 to 1.22% while it shows a significant increase in crude fiber content from 3.34 to 4.26% and carbohydrate content from 84.77 to 86.15%. Total phenol content reduced from 92.62 to 48.40 mg GAE/100 g, and tannin content reduced from 8.46 to 1.25 mg TAE/100 g during fermentation. The lysine content increased significantly during fermentation (1.88 g/16 g of N) and malting (1.94 g/16 g of N). Natural fermentation of sorghum flour found to have improved nutritional quality than other processing methods.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78849502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}