scholarly journals Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 63
Author(s):  
Mrinal Samtiya ◽  
Rotimi E. Aluko ◽  
Anil Kumar Puniya ◽  
Tejpal Dhewa
Keyword(s):  
Human Body ◽  
Crucial Role ◽  
Trace Minerals ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Nutrient Requirement ◽  
Plant Foods ◽  
Mineral Bioavailability ◽  
Proper Functioning ◽  
Concise Review

Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body’s total nutrient requirement. Plant foods also contain ample amounts of anti-nutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods. However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. In this review, studies related to fermentation methods that can be used to improve micronutrient bioavailability in plant foods are discussed.

scholarly journals The impact of processing methods on chemical composition, mineral bioavailability and functional properties of Nigerian-grown cashew flour

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Makinde Folasade Maria ◽  
Joel Ifeoluwa Hannah
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Mineral Elements ◽  
Time Duration ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Mineral Bioavailability ◽  
Mineral Concentrations ◽  
The Impact ◽  
Range Test

In this study, the effect of processing methods on the nutritional quality and functional properties of cashew (Anacardium occidentale Linn) kernels were investigated. The kernels were soaked, autoclaved, roasted or germinated at varying time duration; raw kernel served as control. The samples were analysed for chemical, mineral bioavailability and functional properties. Data was subjected to analysis of variance and means were separated by the Duncan multiple range test. The result of chemical composition analyses revealed that raw cashew kernels contained 3.55±0.08% moisture, 21.3±0.05% protein, 45.0±0.15% fat, 2.53±0.02% fibre, 1.59±0.02% ash, 26.1±0.01% carbohydrate, 521.75 Kcal/g energy, 2210.09±0.02mg/kg calcium, 1712.54±0.03mg/kg magnesium, 60.04±0.01 mg/kg iron and 36.74±0.02mg/kg zinc. Tannin, phytate and oxalate concentrations in the raw cashew kernel were 10.14±0.03 mg/kg, 99.30±0.02mg/kg and 11.03±0.03mg/kg respectively. Increased fat, ash and fibre levels were noted for treated samples compared to raw kernels. Mineral concentrations were increased significantly by various treatments compared to raw kernel; however, germination resulted in the highest increase of mineral content. A reduction trend was observed in phytate, oxalate and tannin concentrations in the treated samples with respect to increased processing time. Consequently, various treatments influenced the bioavailability of mineral elements. Treated samples exhibited significant differences in loose and packed bulk densities, water and oil absorption capacities when compared to raw kernels. Germination shows potential to generate not only much needed nutrients in cashew for human development, but also improved bioavailability of nutrients and functionality compared to other processing methods. This approach can used in Community Nutrition and Emergency Feeding Programmes, in developing countries, where the consequence of anti-nutritional factors may worsen the incidence of malnutrition and disease. 

Ground-Stone Tools and Hunter-Gatherer Subsistence in Southwest Asia: Implications for the Transition to Farming

1994 ◽  
Vol 59 (2) ◽  
pp. 238-263 ◽  
Author(s):  
Katherine I. Wright
Keyword(s):  
Food Processing ◽  
Younger Dryas ◽  
Stone Tools ◽  
Plant Food ◽  
Southwest Asia ◽  
Processing Methods ◽  
Plant Foods ◽  
Ground Stone ◽  
Early Farming ◽  
Wild Cereals

Ground-stone tools and hunter-gatherer subsistence in late Pleistocene southwest Asia are examined in light of ethnographic and experimental data on processing methods essential for consumption of various plant foods. In general, grinding and pounding appear to be labor-intensive processing methods. In particular, the labor required to make wild cereals edible has been widely underestimated, and wild cereals were unlikely to have been “attractive” to foragers except under stress conditions. Levantine ground-stone tools were probably used for processing diverse plants. The earliest occurrence of deep mortars coincides with the glacial maximum, camp reoccupations, the onset of increasingly territorial foraging, and the earliest presently known significant samples of wild cereals. Two major episodes of intensification in plant-food processing can be identified in the Levant, coinciding respectively with the earliest evidence for sedentism (12,800-11,500 B.P.) and the transition to farming (11,500-9600 B.P.). The latter episode was characterized by rising frequencies of grinding tools relative to pounding tools, and suggests attempts to maximize nutritional returns of plants harvested from the limited territories characteristic of sedentary foraging and early farming. This episode was probably encouraged by the Younger Dryas, when density and storability of foods may have outweighed considerations of processing costs.

scholarly journals EFFECT OF SOME PROCESSING METHODS ON NUTRIENT CONTENT AND ANTI-NUTRITIONAL FACTORS OF A VARIETY OF DOLICHOS LABLAB (LABLAB PURPUREUS L.) BEANS GROWN IN KENYA

10.37512/500 ◽  
2019 ◽  
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Nutrient Content ◽  
Trypsin Inhibitor Activity ◽  
Research Station ◽  
Lablab Purpureus ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Dolichos Lablab ◽  
Trypsin Inhibitory Activity

This study aimed to determine the effect of different processing methods on the proximate composition and anti-nutritional factors of Dolichos lablab beans (Lablab purpureus) of Kenya. The seeds of KAT/DL-2 variety,sourced from Kenya Agricultural Livestock and Research Organisation, Katumani Dryland Research Station were sorted, then subjected to different processing methods (soaking, cooking and germination). The samples were analysed for proximate composition, tannins, phytates and trypsin inhibitory activity. The results showed a significant increase (2.0%) in crude protein content for germinated lablab beans while carbohydrates content was high in cooked samples. The variety KAT/DL-2 had high levels of phytates; 723.6 mg/100g and tannins 330.3mg/100g and trypsin inhibitor activity 1.3mg/100g. Cooking achieved the highest reduction of anti-nutrients with 88% reduction in TIU. The results revealed that the anti-nutrients in lablab beans can be reduced using different methods of processing. However, there is need to investigate the effect of combined methods on the nutrients and anti-nutrients.

The belly and the viscera of the capital city

2018 ◽  
pp. 23-42
Author(s):  
Gilles Thomas
Keyword(s):  
Human Body ◽  
Capital City ◽  
Proper Functioning ◽  
Inspection And Maintenance ◽  
Louis Xvi ◽  
The City ◽  
Vast Network

This chapter explores the catacombs and sewers of Paris: a maze of underground galleries that were essential to the proper functioning of the city above them. They create a vast network that resemble the vascular, respiratory and digestive systems of the human body. Unlike London, Paris was built with the very material taken from what later became the hole-ridden foundations of the city. To prevent Paris from collapsing, Louis XVI created an administration for the inspection and maintenance of the disused underground quarries of the city and its suburbs. At the same time, the Parisians increasingly complained and petitioned against the pestilential air exhaled by the city’s graveyards, as their grounds were as swollen as the belly of a corpse under the pressure of the gases of decomposition. This led to the closure of the graveyards and the relocation of the remains in the underground ossuary of Montsouris.

Pearl millet processing: a review

2018 ◽  
Vol 48 (1) ◽  
pp. 30-44 ◽  
Author(s):  
Savita Rani ◽  
Rakhi Singh ◽  
Rachna Sehrawat ◽  
Barjinder Pal Kaur ◽  
Ashutosh Upadhyay
Keyword(s):  
Pearl Millet ◽  
Pennisetum Glaucum ◽  
Journal Articles ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Content Type ◽  
Review Study ◽  
Nutritional Compounds ◽  
Major Factors ◽  
The Impact

Purpose Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which lower availability of minerals and poor keeping quality because of higher lipase activity. Therefore, this paper aims to focus on the impact of different processing methods on the nutrient composition and anti-nutritional components of pearl millet. Design/methodology/approach This is a literature review study from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of nutritional value through reduction of anti-nutritional compounds. Findings From the literature reviewed, pearl millet processing through various methods including milling, malting, fermentation, blanching and acid as well as heat treatments were found to be effective in achieving the higher mineral digestibility, retardation of off flavor, bitterness as well as rancidity problems found during storage of flour. Originality/value Through this review paper, possible processing methods and their impact on the nutrient and anti-nutrient profile of pearl millet are discussed after detailed studied of literature from journal articles and thesis.

scholarly journals PHYSIOLOGICAL ASPECT OF UPADHATU AND ITS CLINICAL IMPLICATIONS W. S. R. TO SNAYU

2021 ◽  
Vol 9 (12) ◽  
pp. 3012-3016
Author(s):  
Warkade Pravini Arun ◽  
Kothekar Maneesha ◽  
Mishra Snehavibha
Keyword(s):  
Structure Function ◽  
Human Body ◽  
Carrying Capacity ◽  
Crucial Role ◽  
Basic Structure ◽  
The Body ◽  
Clinical Implications ◽  
Complete Knowledge ◽  
Weight Carrying ◽  
Important Structure

Updhatus are important physiological units and are derived from Dhatus and resemble Dhatus in terms of structure, function and nature. Dhatus are the seven basic fundamental principles that support the basic structure which hold the bodily elements together and the functioning of the body. Meda dhatu is fourth among seven dhatus. During the process of metabolism and formation of Meda Dhatu, ligaments (snayu) are formed as metabolic byproducts (upadhatu). Snayu is the most important structure of the human body which helps to maintain the weight carrying capacity of the joint and plays a crucial role during the movement of the joint. The Snayu is much similar to the ligament. Any injury to the ligament is known as a sprain. Sprain is most common in sportsmen and hard workers. Common ligamental injuries are to the knee, ankle, wrist, thumb, neck or back ligament with ankle injury being the most commonly occurring injury. So, the complete knowledge of snayu very essential to prevent such injuries and certain disease conditions. Keywords: Updhatu, Meda Dhatu, Snayu

scholarly journals Neurophysiological aspects of musical auditory stimulation on the cardiovascular system

2013 ◽  
Vol 38 (3) ◽  
Author(s):  
Lucas Lima Ferreira ◽  
Luiz Carlos Marques Vanderlei ◽  
Luiz Carlos de Abreu ◽  
Heraldo Lorena Guida ◽  
Vitor Engrácia Valenti
Keyword(s):  
Blood Pressure ◽  
Respiratory Rate ◽  
Cardiovascular System ◽  
Human Body ◽  
Auditory Stimulation ◽  
Neural Mechanisms ◽  
Brain Areas ◽  
Processing Methods ◽  
Physiological Variables ◽  
Neurophysiological Mechanisms

Introduction: The literature has shown that musical stimulation can influence the cardiovascular system, however, the neurophysiological aspects of this influence are not yet fully elucidated. Objective: This study describes the influence of music on the neurophysiological mechanisms in the human body, specifically the variable blood pressure, as well as the neural mechanisms of music processing. Methods: Searches were conducted in Medline, PEDro, Lilacs and SciELO using the intersection of the keyword “music” with the keyword descriptors “blood pressure” and “neurophysiology”. Results: There were selected 11 articles, which indicated that music interferes in some aspects of physiological variables. Conclusion: Studies have indicated that music interferes on the control of blood pressure, heart and respiratory rate, through possible involvement of limbic brain areas which modulate hypothalamic-pituitary functions. Further studies are needed in order to identify the mechanisms by which this influence occurs.

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