Cereal Chemistry最新文献

{"title":"Effect of Microwave and Decortication on Functional, Nutritional and Sensory Properties of Sorghum","authors":"Anton Venter,&nbsp;Seyedeh Zeinab Asadi,&nbsp;Kieran B. Yisa Njowe,&nbsp;Mieke Schmidt,&nbsp;Henriëtte L. de Kock,&nbsp;Mohammad Naushad Emmambux","doi":"10.1002/cche.70001","DOIUrl":"https://doi.org/10.1002/cche.70001","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>This study investigated the effect of microwave pretreatment (1000 W for 10 min) and decortication at different levels (0%, 5%, and 10%) of sorghum grain on cooking quality, nutritional, functional, and sensory properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Findings indicated that microwave pretreatment of sorghum grains significantly (<i>p</i> ≤ 0.05) reduced cooking time from 60 min to about 20 min for whole grains, with decortication reducing cooking time further by exposing the endosperm (reducing cooking time to 10 min). Microwave pretreatment reduced endothermic transition enthalpy, indicating starch pregelatinization. Microwave pretreatment and cooked sorghum grain had far lower starch digestibility than white bread (a reference food). However, decortication and microwave treatment in combination, increased starch digestibility with an increase in rapidly digestible starch (RDS) and a decrease in resistant starch (RS) compared to untreated grains. The treatments also decreased in vitro protein digestibility. Flavor of cooked decorticated sorghum grains was milder, less sweet with lower maize flavor intensity than cooked whole sorghum grains.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Combining microwave pretreatment and decortication effectively reduces cooking time, yielding a quick-cooking sorghum grain.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance</h3>\u0000 \u0000 <p>This study demonstrates that microwave pretreatment and decortication can be used to manufacture a convenient, quick-cooking sorghum grain for health-conscious consumers seeking nutritious food options.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"829-839"},"PeriodicalIF":2.5,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145100955","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impacts of Irrigation and N Management on Yield, Protein, and Amino Acid Composition in Grain Sorghum","authors":"Troy J. Ostmeyer,&nbsp;Dinesh Kumar Saini,&nbsp;S. M. Impa,&nbsp;Kamaranga H. S. Peiris,&nbsp;Scott R. Bean,&nbsp;Glen Ritchie,&nbsp;Chad Hayes,&nbsp;Brent Bean,&nbsp;S. V. Krishna Jagadish","doi":"10.1002/cche.70004","DOIUrl":"https://doi.org/10.1002/cche.70004","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Sorghum production in the High Plains of the United States faces challenges due to highly variable climate, poor water availability, and low soil fertility. To address this challenge, the interactions among three irrigation regimes (full—232 mm, moderate—141 mm, and minimum—88 mm) and nitrogen (N) application time (basal, basal + panicle initiation) were evaluated on 11 popular grain sorghum hybrids under field conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Full irrigation increased grain yield by 85%–91% compared to other irrigation levels. However, split N application resulted in around 34% increase in grain yield compared to basal N treatment. The increase in grain yield under full irrigation + split N application was a result of increased panicle length and grains per panicle. Residual plant N was higher under full irrigation + split N application compared to other treatments. Irrigation had greater impact on grain amino acid composition than N timing. Adequate irrigation enhanced essential and most limiting amino acids such as lysine and threonine, and amino acids of the serine family.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The findings reveal that adequate irrigation and split N application at critical growth stages improved grain yield and quality in sorghum. A large amount of residual plant-N at harvest indicates that the remobilization of N from non-grain parts into grains is a major limitation for improving grain yield and quality in sorghum.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Water and N management enhanced essential amino acids and protein content in grain sorghum, thereby improving grain quality. However, a high residual plant-N indicated that there is further scope for improving the grain protein and key amino acids if sorghum could translocate additional N into grains either through agronomic management or through enhanced N use efficiency.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"866-879"},"PeriodicalIF":2.5,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145100840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of Physicochemical Properties of Defatted Rice Bran Protein Concentrate Obtained by Modified IP–EWT Process","authors":"Keiko Ueda,&nbsp;Charin Techapun,&nbsp;Noppol Leksawasdi,&nbsp;Thanongsak Chaiyaso,&nbsp;Naomi Abe-Kanoh,&nbsp;Masanori Watanabe","doi":"10.1002/cche.70005","DOIUrl":"https://doi.org/10.1002/cche.70005","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The IP–EWT is a protein recovery and purification process that combined with isoelectric precipitation (IP) and electrolyzed water treatment (EWT) to produce highly nutritious, hypoallergenic protein from heat-stabilized defatted rice bran (HSDFRB). Here, we evaluated the physicochemical properties of HSDFRB protein concentrates obtained by modified IP–EWT in comparison with soybean protein, whey protein and casein.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The protein content and recovery rate of HSDFRB protein concentrates, with a maximum of 77.0 w/w% and 41.5%, were achieved using modified IP–EWT by changing NaOH concentration and isoelectric precipitation pH and removing phosphorus recovery process. The effects of pH on solubility, emulsion activity and stability, and foam capacity and stability, and the balance of oil absorption to water absorption of HSDFRB protein concentrates were similar to those of casein, rather than soy protein and whey protein, at pH values other than in acidic range.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>HSDFRB protein concentrates concentrated by modified IP–EWT have similar physicochemical properties to casein at neutral and alkaline pH ranges.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Here, we further concentrated HSDFRB protein concentrates by modifying IP–EWT and provided insights into their application in food products at neutral and alkaline pH ranges as a plant-based casein analogs.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"880-893"},"PeriodicalIF":2.5,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70005","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145102204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Vitamins Are Retained in Fortified Whole-Grain Maize Meal When Stored Under Tropical Conditions When Optimal Storage Practices Are Used","authors":"John R. N. Taylor,&nbsp;Tilana Graaff,&nbsp;Johnes David,&nbsp;David Kamau,&nbsp;Darshana Joshi,&nbsp;Benjamin Byinshi,&nbsp;Corinda Erasmus,&nbsp;Peiman Milani,&nbsp;Henriëtte L. de Kock","doi":"10.1002/cche.70006","DOIUrl":"https://doi.org/10.1002/cche.70006","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>To ensure provision of essential micronutrients to at-risk maize-consuming populations, their stability in stored fortified whole-grain maize meal (FWGMM) is essential. Vitamin stability in commercial FWGMM was studied over 6 months under two real-world tropical conditions (overall average 25.3°C, 53.5% relative humidity (RH) and 19.4°C, 66.5% RH) in grain stores. The maize was pre-dried before milling and optimal storage practices were employed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>No loss in Vitamin A (retinol palmitate), B1 and B2 (total and endogenous) occurred, contrary to other fortified maize meal storage studies without pre-drying and/or using suboptimal storage practices. Alternative treatments to maize pre-drying were investigated in an accelerated storage study at 40°C, 65% RH using similar storage practices. There was no loss in Vitamins B1 and B2 (total and endogenous) with any treatment including the not pre-dried maize control.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The vitamin stability in FWGMM during storage is attributable primarily to the use of a polyethylene inner liner in the sacks which largely prevented moisture ingress and to storage in semidarkness which prevented vitamin photodegradation. Maize pre-drying provides additional assurance against moisture-induced degradation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>These simple practices can help provide the full benefit of micronutrient-fortified WGMM to consumers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"894-908"},"PeriodicalIF":2.5,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70006","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145101959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Assessment of In Vitro Protein Digestibility and Quality on Mechanically Scoured and Moisture Conditioned Navy Beans (Phaseolus vulgaris) and Chickpeas (Cicer arietinum) Subject to Roller-Milling","authors":"Adam J. Franczyk,&nbsp;Nguyen Bui,&nbsp;Jiayi Chen,&nbsp;Lindsey Boyd,&nbsp;Ning Wang,&nbsp;Elaine Sopiwnyk,&nbsp;Ashok Sarkar,&nbsp;Jason Neufeld,&nbsp;Jitendra Paliwal,&nbsp;Michael Nickerson,&nbsp;James D. House","doi":"10.1002/cche.70003","DOIUrl":"https://doi.org/10.1002/cche.70003","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Roller-milling practices for pulses to establish potential end-use applications are required. Scouring and moisture conditioning may improve milling efficiency and hull removal, in addition to influencing nutritional quality. In this study, the extent of these conditions on the protein digestibility and quality are evaluated in vitro on navy beans and chickpeas.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Scouring with no additional moisture conditioning increased protein quality in both navy beans and chickpeas, whereas the addition of 1% moisture conditioning in combination with scouring was detrimental to protein quality. Moisture conditioning at 0.5% without scouring also decreased protein quality in navy beans. Changes in protein quality were primarily due to compositional changes in both protein and amino acid content, reflected in amino acid scoring. Sulfur amino acids were the sole limiting amino acids in navy beans, while tryptophan was the sole limiting amino acid in chickpeas, irrespective of the roller-milled flour stream or Pretreatment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Scouring with no added moisture conditioning effectively improves the protein quality in both navy beans and Kabuli chickpeas due to changes in their amino acid scoring pattern.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Balancing milling practices and nutritional quality is important in developing navy bean and Kabuli chickpea products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"849-865"},"PeriodicalIF":2.5,"publicationDate":"2025-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145101707","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Milling on the Functional Properties of Rice Bran Protein Isolates of Long-Grain Cultivars and Their Utilization in Gluten-Free Muffins Production","authors":"Amandeep Kaur,&nbsp;Raj Sukhwinder Singh Kaler,&nbsp;Amardeep Singh Virdi,&nbsp;Narpinder Singh","doi":"10.1002/cche.70000","DOIUrl":"https://doi.org/10.1002/cche.70000","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Assessing the functional properties of proteins is essential for effective use of newly discovered protein-rich materials. There has been a lack of information regarding the influence of degree of milling (DoM) on the functionality of rice bran protein isolates (RBPIs) from bran of long grain indica rice cultivars (PUSA1121 and PR111). Hence, the study was designed to investigate the proximate composition, functional properties, protein profiling, and secondary structure of RBPIs. Moreover, the potential application of PIs derived from both cultivars for the preparation of starch based gluten free (GF) muffin was studied.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Both cultivar and DoM significantly influence the functional properties of RBPIs and their suitability for muffin formulation. A notable change in secondary structure of RBPIs with extended DoM due to the inclusion of endosperm-specific proteins in rice bran was observed. Starch-based muffins enriched with RBPIs from both cultivars showed desirable texture and sensory attributes. Crust color and physical traits of GF muffins were influenced by cultivar, DoM, and PC. RBPIs of PUSA1121 at 8% DoM yielded muffins with the most desirable textural and sensory properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Both cultivars and the varying DoM have substantial impact on the protein quality and functional properties of RBPIs. The study demonstrated the promising potential of RBPIs as functional food ingredients, with implications for enhancing nutritional and textural attributes of GF muffins and potentially baked other.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study highlights the innovative use of RBPIs from two cultivars and DoM in starch-based muffins, demonstrating their functional potential in baked products. The inclusion of RBPIs improved both sensory appeal and overall product quality, demonstrating their potential as an economical plant protein source for bakery formulations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"815-828"},"PeriodicalIF":2.5,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145101255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unveiling the Differences in GABA Enrichment Capacity and Metabolite Profiles of Two Genotypes of Red Kidney Beans (Phaseolus vulgaris L.) Under Heat and Relative Humidity Treatment","authors":"Linlin Fan,&nbsp;Jiani Zhao,&nbsp;Aijinxiu Ma,&nbsp;Ting Bai,&nbsp;Li Wang,&nbsp;Yuanlin Sun,&nbsp;Rui Liu,&nbsp;Sumei Zhou,&nbsp;Dianzhi Hou","doi":"10.1002/cche.10897","DOIUrl":"https://doi.org/10.1002/cche.10897","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Kidney beans can serve as a potential source of γ-aminobutyric acid (GABA), but their enrichment capacity varies across varieties. This study investigated the effects of heat and relative humidity (HRH) treatment on GABA accumulation in two kidney bean varieties (JZY-2 and PJY-4).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>HRH treatment significantly enhanced the GABA contents in both varieties, with JZY-2 showing a greater enrichment capacity. The increase in GABA was associated with the elevated activities of key enzymes (DAO, PAO, and GAD) and reductions in the levels of glutamic acid, asparagine, and aspartic acid. Nontargeted metabolomic profiling revealed significant changes in metabolite composition after HRH treatment, particularly involving the flavonoid biosynthesis pathway based on KEGG analysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>HRH is an effective strategy to increase GABA content in kidney beans, especially in JZY-2.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study might provide the reference for the screening of excellent GABA-enriched kidney bean varieties under HRH treatment, which contributed to developing GABA-rich functional foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"801-814"},"PeriodicalIF":2.5,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145102384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phenolic Composition and Arabinoxylan Characterization of Pearled Barley Fractions","authors":"Pamela Drawbridge,&nbsp;Daniela D. Herrera-Balandrano,&nbsp;Trust Beta","doi":"10.1002/cche.70002","DOIUrl":"https://doi.org/10.1002/cche.70002","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Two hulless barley varieties (Peru-35 and Roseland) were pearled into six fractions and analyzed for primary phenolic acids via HPLC, along with the arabinoxylan content and degree of substitution (arabinose to xylose (A/X) ratio) using gas chromatography. The distribution of the newly identified polyamine, <i>N</i>1,<i>N</i>8-dicaffeoyl spermidine, in these barley varieties was reported.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The concentrations of ferulic and <i>p</i>-coumaric acids in both varieties were highest in the outermost fraction and decreased progressively toward the endosperm fraction. The relative abundance of <i>N</i>1,<i>N</i>8-dicaffeoyl spermidine was uniformly distributed among the intermediary fractions, with the highest levels observed in the aleurone-containing fraction (F5) of Peru-35 and in the pericarp-containing fraction (F2) of Roseland. The arabinoxylan content decreased from the outer to inner fractions of the grains and was positively correlated with bound phenolic acid content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>This study provides insights into the distribution of phenolic acids and arabinoxylan content in pearled hulless barley fractions, contributing to the advancement of fortified food products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The distribution of <i>N</i>1,<i>N</i>8-dicaffeoyl spermidine in barley is reported for the first time. This study elucidates the composition of pearled hulless barley fractions, enabling selection for functional food development based on the desired bioactive components.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"840-848"},"PeriodicalIF":2.5,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145102285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of Flours Derived from Lentils, Quinoa, and Black-Eyed Beans: Investigating Key Physicochemical, Nutritional, and Techno-Functional Properties","authors":"Evans Otoo,&nbsp;Alberta N. A. Aryee","doi":"10.1002/cche.10896","DOIUrl":"https://doi.org/10.1002/cche.10896","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The high cost and limited availability of ingredients for formulating ready-to-use therapeutic food (RUTF) hinder access in areas with high malnutrition. This study aims to evaluate the physicochemical, nutritional, and techno-functional properties of green lentil, black-eyed bean, and white quinoa flours for RUTF formulation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Green lentil flour (GLF) exhibited the highest protein and lipid content, while macrominerals (Ca, P, K, Mg, S) were higher in white quinoa (WQF) and black-eyed beans flour (BBF). GLF showed the highest tannin and lowest phytic acid content. Trypsin inhibitor activity did not differ significantly among the flours and in vitro protein digestibility was highest in WQF. In WQF, lysine was the limiting amino acid in young children, leucine in older children, and methionine + cysteine in both GLF and BBF. All flours had an iso-electric point of pH 4. WQF showed a significantly higher oil absorption, foaming, and emulsifying capacity compared to the other flours. No significant differences were observed in the thermal properties of flours, though BBF had higher enthalpy of gelatinization. Scanning electron microscopy coupled to energy dispersive X-ray spectrometry revealed distinct morphological features and mineral distribution across the three flours, while PCA facilitated the identification of relationships between the flours.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The end-user quality attributes of the flours supports diverse applications, with potential for further modifications to meet specific product requirements, particularly in the formulation of RUTF.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Our findings highlight the potential of locally available alternative flour ingredients for tailored food application such as RUTF development, lower formulation costs, enhance accessibility, and benefit children with severe acute malnutrition.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"781-800"},"PeriodicalIF":2.5,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10896","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145102188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring Sainfoin (Onobrychis viciifolia) Seed Flour as a Sustainable Plant-Based Food: Germination-Induced Changes in Nutritional Quality, Anti-Nutritional Factors, Phenolic Content, Bioaccessibility, and In Vitro Toxicity","authors":"Havva Polat Kaya,&nbsp;Sevde Nur Güngör,&nbsp;Neşe Yılmaz Tuncel,&nbsp;Fatma Betül Sakarya,&nbsp;Ali Emre Andaç,&nbsp;Gülay Özkan,&nbsp;Esra Capanoglu,&nbsp;Şükrü Güleç,&nbsp;Mehmet Çağlar Tülbek,&nbsp;Necati Barış Tuncel","doi":"10.1002/cche.10895","DOIUrl":"https://doi.org/10.1002/cche.10895","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Sainfoin is a drought-resistant perennial plant mainly used as animal feed, but its seeds remain underexplored as a food source. This study investigates the effects of germination on the nutritional quality of dehulled sainfoin seeds. Specifically, it examines changes in proximate composition, antinutrients (hydrocyanic acid, tannins, phytates, saponins, and trypsin inhibitors), in vitro starch digestibility, phenolic content, antioxidant capacity, and cytotoxicity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Germination significantly increased crude protein (up to 45%) and fat (up to 10%) contents. Despite low total starch (~7%), 45-h germination reduced total digestible starch while increasing rapidly digestible starch. Antinutrient levels decreased significantly—tannins by 57%, phytates by 30%, saponins by 40%, and trypsin inhibitors by 29%—with the exception of hydrocyanic acid. Although total phenolics, flavonoids, and antioxidant capacity declined, their bioaccessibility improved. No cytotoxic effects were observed in either raw or germinated seeds.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Germination improved the nutritional profile of sainfoin seeds by increasing protein and fat contents, while reducing most antinutrients. Despite a decrease in antioxidant levels, their bioaccessibility was enhanched. The absence of cytotoxic effects further supports the potential application of germinated sainfoin seeds in human nutrition.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Although few studies have focused on the green form of sainfoin, which is commonly used as livestock feed, this study reveals that sainfoin seeds offer substantial potential as food, with germination emerging as a simple and effective approach to improving their nutritional properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 4","pages":"766-776"},"PeriodicalIF":2.2,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144582243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}