Cereal Chemistry最新文献

{"title":"Significance of Tempering Parameters on the E. coli Load of Wheat Grains and Mill Fractions During Milling","authors":"Jared Rivera,&nbsp;D. P. Shivaprasad,&nbsp;Kaliramesh Siliveru","doi":"10.1002/cche.70009","DOIUrl":"10.1002/cche.70009","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Wheat tempering is a crucial step in wheat milling. This manuscript investigated the significance of tempering parameters on the <i>Escherichia coli</i> contamination level of wheat grains and milling fractions during milling.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Higher tempering moisture and time reduced (0.12−0.31 log CFU/g; <i>p</i> &lt; 0.05) the <i>E. coli</i> load of wheat grains. Inoculation level, temperature, and time influenced the extent of <i>E. coli</i> load reduction on wheat grains after tempering (0.59−2.86 log CFU/g; <i>p</i> &lt; 0.0001). These parameters also influenced the <i>E. coli</i> reduction in non-flour (1.8−3.23 log CFU/g; <i>p</i> &lt; 0.05) and flour (2.17−4.56 log CFU/g; <i>p</i> &lt; 0.05) fractions produced. Inoculation level (19.25%−60.19%) and temperature (5.14%−35.31%) were the main contributors to the total variance of the <i>E. coli</i> load reductions measured in wheat grains and milling fractions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Tempering parameters influence the redistribution of <i>E. coli</i> contamination in wheat grains and milling fractions. The presence of high inoculation load along with the use of higher temperature, and longer tempering time increased the load reductions observed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study shows that tempering conditions can be manipulated to mitigate potential <i>E. coli</i> contamination in wheat milling operations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"948-960"},"PeriodicalIF":2.5,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261566","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":"Effect of Genotype on the Properties of Flours and Protein Isolates Derived From Wrinkled and Round Peas","authors":"Cassia Galves,&nbsp;Krishna Kishore Gali,&nbsp;Thomas D. Warkentin,&nbsp;James House,&nbsp;Michael Nickerson","doi":"10.1002/cche.70011","DOIUrl":"10.1002/cche.70011","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study evaluated the effect of seed shape on the composition, functional, and quality properties of pea flours and protein isolates. Wrinkled-seed (WPAs) and round-seed (RPA) pea accessions were selected from a genome-wide association study panel.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Flours from WPAs exhibited 27.4% protein and 33% starch content, whereas RPA presented 22.2% and 45.8%, respectively. These differences reflected the genetic background of the <i>rugosus</i> mutation in WPAs. Conversely, RPA protein isolates showed higher protein (91.8%) compared with WPAs (87.9%). Seed shape did not have a significant effect on the emulsifying and foaming properties of pea flours (EAI = 13 m²/g; FC = 277%) and protein isolates (EAI = 20.8 m²/g; FC = 184.1%); therefore, no trend could be delineated in terms of shape × functionality. Overall, RPA had higher in vitro protein digestibility (IVPD) in both flours and isolates compared to WPAs, but amino acid scores did not differ significantly between RPA and WPAs.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Seed shape impacted the proximate composition and quality of pea flours and protein isolates, whereas functionality did not differ significantly between WPAs versus RPA.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Our findings highlight the variability in pea composition and nutritional quality driven by genetic factors associated with seed shape, with opportunities for selecting genotypes and processing methods to optimize nutritional and functional attributes in pea products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"970-987"},"PeriodicalIF":2.5,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70011","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261555","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":"Geographical Variations in Rice Noodle Quality and Associated Grain Physicochemical Properties","authors":"Mengqi Wang,&nbsp;Chengjing Liao,&nbsp;Jiana Chen,&nbsp;Fangbo Cao,&nbsp;Weiqin Wang,&nbsp;Huabin Zheng,&nbsp;Min Huang","doi":"10.1002/cche.70010","DOIUrl":"https://doi.org/10.1002/cche.70010","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Rice noodle quality is influenced by both variety and environment; however, limited information is available on how environmental variation affects rice noodle quality. This study aimed to evaluate the geographical variations in rice noodle quality and their relationships with grain physicochemical properties. Cooking and texture traits of noodles, along with grain chemical components and pasting properties, were assessed for Zhongan 2—a newly developed early-season rice variety suited for noodle production—grown at 32 sites across Hunan Province, China.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Both cooking and texture traits varied significantly among sites. The cooked break rate (0%–4.4%) and texture parameters, such as hardness (1243–2248 g) and chewiness (914–1631 g), exhibited high variability. Stepwise regression analysis showed that all quality traits were significantly associated with one or more chemical traits (amylose content, amylose-to-amylopectin ratio, protein content) and pasting traits (consistency viscosity, time to peak viscosity, pasting temperature), with pasting traits exhibiting higher coefficients of determination (<i>R</i>²) than chemical traits.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Significant geographical variations were observed in the quality of rice noodles produced from Zhongan 2. These variations were closely associated with key physicochemical properties, particularly pasting characteristics.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study highlights the need to consider environmental effects when developing and producing rice varieties for high-quality noodle processing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"961-969"},"PeriodicalIF":2.5,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145486736","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":"Oat (Avena sativa) Kernel Hullability Is Associated With Seed Health: Linking Morphological, Calorimetric, and Volatile Markers","authors":"Syed Rehmat Ullah Shah,&nbsp;Lars Dahlgren,&nbsp;Anke M. Herrmann,&nbsp;Cecilia Tullberg,&nbsp;Carl Grey,&nbsp;Lena Engström,&nbsp;Anders Jonsson,&nbsp;Johanna Wetterlind","doi":"10.1002/cche.70008","DOIUrl":"10.1002/cche.70008","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The ease of hulling an oat genotype and the length of time the intact and hulled seeds can be stored viably without deteriorating quality has always been of interest to industry and farmers. We evaluated the hulling traits of different genotypes under varying growing conditions in 2018 and 2020, linking this to seed morphological and physiological features.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>We found that inhullability, seed viability and formed oxidized products varied among the genotypes as well as the environmental conditions. The oat cultivars (Symphony, Kyron, and Delfin) presented higher hullability in 2020, whereas Fatima and Morrison from the same year, all of the tested genotypes from 2018, and the later seeds sown in 2020 presented higher inhullability. Two sets of seeds representing high and low hullability were further analyzed to test the hypothesis that hullability is associated with seed health using isothermal calorimetry, morphological observations, and volatile fingerprinting. Seed quality, in terms of viability, decreased in seeds with higher inhullability and in seeds stored without hulls when compared to seeds with hulls.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Seed viability is associated with kernel hullability, while the accumulated total volatiles, hexanal, pentanal, and pentadecane contents are associated with higher inhullability and lower seed viability.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"934-947"},"PeriodicalIF":2.5,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70008","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261650","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":"Tailoring the Malting Process of Naked Oats (Avena nuda L.) for Minimal Lipid Deterioration","authors":"Elien Lemmens,&nbsp;Gitte Devriese,&nbsp;Jonas Blockx,&nbsp;Imogen Foubert,&nbsp;Jan A. Delcour","doi":"10.1002/cche.70007","DOIUrl":"10.1002/cche.70007","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Oat products have an outstanding nutritional profile and a pleasant flavor, both of which may be positively impacted by manufacturing them from malted oats. However, because oats have high contents of lipids rich in unsaturated fatty acids (FAs) and high lipase activity levels, they are prone to lipid oxidation and hydrolysis, resulting in off-flavors. Here, processing conditions were tailored to minimize lipid degradation during malting of naked oats.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>During steeping, the free fatty acid (FFA) content in naked oats decreased ninefold. During subsequent sprouting (48 h, 17°C), the proportion of palmitic and oleic acid in the total fatty acid population slightly decreased (by 1.5%–2.1%), whereas that of linoleic acid slightly increased (by 2.5%). The contents of FFAs and of secondary oxidation products, measured as malondialdehyde, increased during sprouting (48–96 h, 10°C–17°C) but less when prior disinfection of the grains using sodium hypochlorite (15 min, 1.0% w/v) or kilning (21 h, 55°C–82°C) was executed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Optimization is required when malting oats for the production of whole-grain clean label food products meeting consumer demands.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The present work is a step toward understanding degradation of oat lipids during malting.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"924-933"},"PeriodicalIF":2.5,"publicationDate":"2025-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145262088","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":"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}