Epigenetic modulation of nutritional factors with reference to microgravity conditions for plants and animals: a new biotechnological approach for developing functional foods

Aim: The study was conducted to understand the Effect of processing and fermentation on functional properties and on anti-nutritional factors in Horse Gram (Macrotyloma uniflorum). Place and Duration of Work: The study was carried out in Department of Agricultural Microbiology, GKVK, University of Agricultural Sciences, Bangalore during 2019-20. Methodology: Horse gram seeds were procured from National seed project, thoroughly cleaned and were subjected to different processing methods (soaking, roasting, cooking and germination) and ground into flour. Then, the processed flours were analyzed for altered functional properties like bulk density, water and oil absorption capacity, foaming capacity and stability etc. The raw seeds were directly milled into flour without any processing and used as control. Further, all processed flours were subjected to fermentation and compared with non fermented flours for reduction of antinutritional factors (tannins and phytates). Results: The functional properties of unprocessed (raw) horse gram flour was recorded with values of 0.95 g / g (Bulk density), 1.87 g / mL(water absorption capacity),1.45 g / mL(oil absorption capacity), 7.56% (foaming capacity) and 70.78% for foaming stability. Whereas, the processing significantly altered the functional properties. When it comes to antinutritional factors, unprocessed flour recorded with 7.9 mg / g of tannins and 0.96 mg / g of phytates. The processing in combination with fermentation facilitate further reduction of antinutrients compared to processing alone (without fermentation). Among them, fermented germinated flour and fermented cooked flour proven their efficiency in reduction of tannins (61.3 and 62.5%) and phytates (54.1 and 46.8%) compared to other processed flours. Conclusion: Based on results, it is evidenced that processing altered functional properties of horse gram effectively. However, processing combined with fermentation yielded higher reduction in antinutritional factors compared to processing alone. Further, germinated flour and cooked flour on fermentation were found to yield significantly higher reduction in antinutritional factors thereby enhancing its utilization in functional foods as main / partial ingredient.

Download Full-text

Diet Quality, a Term Subject to Change over Time

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000104 ◽

2012 ◽

Vol 82 (3) ◽

pp. 144-147 ◽

Cited By ~ 5

Author(s):

Ibrahim Elmadfa ◽

Alexa L. Meyer

Keyword(s):

Diet Quality ◽

Functional Foods ◽

Disease Risk ◽

Well Being ◽

Industrialized Countries ◽

Quality Factors ◽

Long Time ◽

Quality Diet ◽

Important Quality ◽

Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

Download Full-text