The Distinction of Omics in Amelioration of Food Crops Nutritional Value

2021 ◽  
pp. 85-99
Author(s):  
Bhupender Singh ◽  
Dibyalochan Mohanty ◽  
Vasudha Bakshi ◽  
Ranjit Singh Gujjar ◽  
Atul Kumar Upadhyay
Keyword(s):  
Nutritional Value ◽  
Food Crops

scholarly journals Green revolution: Metabolic engineering of crop plants

2006 ◽  
Vol 28 (4) ◽  
pp. 21-24
Author(s):  
Philip John
Keyword(s):  
Metabolic Engineering ◽  
Nutritional Value ◽  
Raw Materials ◽  
Green Revolution ◽  
Crop Plants ◽  
Food Crops

Metabolic engineering of crop plants is being driven by the need to increase the nutritional value of our food crops, and by geopolitical forces for crops as sources of raw materials and energy.

Enhanced Nutritional Value of Food Crops

2006 ◽  
pp. 91-117 ◽  
Author(s):  
Dietrich Rein ◽  
Karin Herbers
Keyword(s):  
Nutritional Value ◽  
Food Crops

scholarly journals Increased nutritional value in food crops

2017 ◽  
Vol 10 (5) ◽  
pp. 1004-1007 ◽  
Author(s):  
Nieves Goicoechea ◽  
M. Carmen Antolín
Keyword(s):  
Nutritional Value ◽  
Food Crops

scholarly journals Calcium Oxalate Crystals as Raw Food Antinutrient: A Review

2021 ◽  
pp. 295-301
Author(s):  
Justin R. Nayagam ◽  
Renu Rajan
Keyword(s):  
Calcium Oxalate ◽  
Renal Dysfunction ◽  
Nutritional Value ◽  
Genetically Modified ◽  
Genetically Modified Crops ◽  
Food Crops ◽  
Calcium Oxalate Crystals ◽  
Oxalate Decarboxylase ◽  
Cooking Practices ◽  
Calcium And Magnesium

The nutritional value of food can be altered by the presence of antinutrients such as oxalates present abundantly in plants as ergastic crystals. High oxalate content in plant-based raw food can lead to oxalonephropathy, nephrolithiasis and renal dysfunction. Presence of oxalate can hinder the absorption of other minerals such as calcium and magnesium present in food. CaOx antinutrient intake can be minimised by avoiding plant with high oxalate content or by decreasing oxalate levels through cooking practices like, boiling, fermenting, treating with baking soda, adding yoghurt and milk etc. More sophisticated ways of minimising antinutrient intake through raw diet is by choosing genetically modified crops which are bred for low oxalate content or by choosing mutant varieties which are devoid or low in oxalate content in food crops. The future for sustainable antinutrient management and nutritional value enhancement is by incorporating genes from bacteria or fungi which are capable of breaking down oxalate using the enzyme oxalate decarboxylase, on  to plants and thereby modifying them to have less antinutrient effects in raw consumption.

scholarly journals Changes in Nutritional Value of Horticultural Food Crops Affected by Handling, Storage, and Processing

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 697a-697
Author(s):  
Ron Buescher
Keyword(s):  
Nutritional Value ◽  
Active Oxygen Species ◽  
Food Service ◽  
Nutrient Retention ◽  
Nutrient Content ◽  
Nutrient Concentrations ◽  
Food Crops ◽  
Processing Methods ◽  
Postharvest Handling ◽  
Cooked Food

Postharvest handling, storage, and processing greatly affect retention and bioavailability of nutrients in horticultural food crops. Although there are a few exceptions, concentrations of most nutrients are reduced by all postharvest operations. Losses of certain nutrients may range from 5% to 100%, depending on their chemical stability, solubility, and postharvest treatment. Therefore, the amount of a particular nutrient in a horticultural food at the time of harvest may not reflect the amount present when the raw or cooked food is consumed. Most vitamins are susceptible to oxidation catalyzed by enzymes, light, pro-oxidant metals, and active oxygen species. Also, nutrient retention and stability are affected by heat, leaching, and certain preservatives, such as sulfites. Physical injuries during handling, processing, and preparation for consumption accelerate vitamin degradation. Therefore, nutrient losses may be very large in minimally processed and food service products that are marketed in peeled, sliced, or shredded forms. Other processing methods, such as dehydration, fermentation, freezing, and canning usually result in significant losses in nutrient concentrations. Although processing generally contributes to loss of nutrient content of foods, certain processing methods improve the bioavailability of some minerals and vitamins, which may increase the actual nutritional value of the food. Methods to reduce inhibitors and antagonists of nutrient availability should receive major emphasis in efforts to improve nutritional value, along with efforts to improve the amount and retention of nutrients in horticultural food crops.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Influence of bioactivation of barley grain on the nutritional value and consumer properties of cereals

2020 ◽  
Vol 29 (2) ◽  
pp. 46-48
Author(s):  
L. V. Chirkova ◽  
◽  
I.S. Vitol ◽  
O.V. Politukha ◽  
N.A. Igoryanova ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Barley Grain

GRANOLA BAR YANG DIFORTIFIKASI DENGAN PROTEIN DAGING KERANG SEBAGAI SNACK SEHAT BAGI ANAK BERKEBUTUHAN KHUSUS

EKOLOGIA ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 78-82
Author(s):  
Sata Yoshida Srie Rahayu ◽  
Tri Aminingsih ◽  
Yulianita .
Keyword(s):  
Special Needs ◽  
Analysis Of Variance ◽  
Research Method ◽  
Nutritional Value ◽  
Food Products ◽  
Children With Special Needs ◽  
Organoleptic Test ◽  
Anodonta Woodiana ◽  
Different Characteristics

Flour of Anodonta woodiana meat may be added in the manufacture of food products such as granola bar. The aim of addition is to increase the nutritional value on snacks needed by children with special needs through fortification. This research method was done by making products granola bar in three formulas: without the addition of shells flour, the addition of 2.8 gram, and 5.6 gram. Granola bar were made for consumption by children (7-9 years old) and teenager (10-18 years old). Tests performed included organoleptic test. The results of organoleptic test between three formulas of produced granola bar have different characteristics in flavor parameter. The results of the analysis of parameters of color, aroma, and flavor tested by analysis of variance software showed that the most preferred formula is the second formula with the addition 2.8 gram of mussel meat flour. This granola bar snack is a healthy snack that is safe for consumption by children with special needs, because it is made from ingredients that do not contain flavorings, dyes and artificial preservatives.

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