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The purpose of this investigation was to analyze the scientific literature concerning the influence of grain physical characteristics on functional value of poultry feed. The review considers the role of grain feed particle size and its shape in ensuring optimal development and functioning of digestive tract and increasing productivity of birds. The results showed that compared to the feeding with smaller particles, the use of coarse feed increased stomach weight in broilers, enhanced enzymatic degradation of feed in digestive tract and improved nutrient bioavailability. The study found that increase in the level of coarse corn in the diet increased the number of Lactobacillus spp. and Bifidobacteria spp. beneficial bacteria in digestive tract. Meanwhile, number of opportunistic pathogenic microorganisms decreased. In birds which were given granular feed we found insufficient development of stomach, mainly due to the lack of mechanical stimulation. We assume that in order to improve stomach function and health of birds, it is necessary to apply a source of dietary fiber to their diet. The results of studies suggest that adding 2-3% of insoluble source of fiber to the routine diets of young chickens based on high-protein soy flour and corn can improve their digestive tract development and growth characteristics.

Health-promoting activities of wheat bran are limited by the high-degree crosslinking of its dietary fiber and the low bioavailability of its phenolics. In this study, functionalized wheat bran (FWB) was prepared through a combination of milling, alkaline hydrolysis, high-shear mixing, and high-pressure homogenization treatments. Feasibility and metabolic effects of feeding FWB were investigated by a short-term mouse feeding trial and liquid chromatography-mass spectrometry-based metabolomic analysis. The combinatorial processing dramatically enhanced the function-associated physicochemical properties of wheat bran, including viscosity, fiber compositions, free ferulic acid, and antioxidant capacity. FWB feeding led to diverse positive metabolic effects, including fecal sequestration of bile acids and cholesterol, reduced serum triacylglycerols and cholesterol, elevated fermentation for short-chain fatty acids, increased bioavailability of ferulic acid and its microbial metabolites, and improved redox balance. However, FWB feeding also negatively affected the nutritional status by decreasing the bioavailability of essential amino acids through the excessive loss of amino acids in feces and disrupting lipid homeostasis by reducing choline supply in the liver. These double-edged metabolic effects warrant further investigations on how to achieve the balance between the functionalization of wheat bran bioactives and the disruption of nutrient bioavailability.

Millets are a traditional staple food of the dryland regions of the world and are rich in essential nutrients like protein, fatty acids, minerals, vitamins, and dietary fiber. Also, millets commonly synthesize a range of secondary metabolites to protect themselves against adverse conditions. These factors are collectively termed anti-nutritional factors and the existence of these factors in millets might reduce the accessibility of the nutrients in humans. Some of these factors include protease inhibitors, tannins, non-starch polysaccharides-glucans, phytates, and oxalates each of which might directly or indirectly affect the digestibility of nutrients. Methods like soaking, germination, autoclaving, debranning, and the addition of exogenous enzymes have been used to reduce the anti-nutritional factors and elevate the bioavailability of the nutrients. This review summarizes various methods that have been used to improve nutrient bioavailability, specifically emphasizing the use of enzymes to improve nutrient bioavailability from millets. © 2021 Society of Chemical Industry.

Climate change could impact nutrient bioavailability in aquatic environment. To understand the interaction of nutrient bioavailability and elevated CO2, Chlorella vulgaris cells were grown in ambient air or 5% CO2 in different concentrations of nitrogen and phosphorus in a photobioreactor. The chlorophyll content, photosynthesis and respiration rates increased in 5% CO2 to support higher biomass production. The nutrient limitation in the growth media resulted in reduced photosynthetic rates of the algal cells and their PSI, PSII, and whole chain electron transport rates and biomass production. Conversely, their lipid content increased partly due to upregulation of expression of several lipid biosynthesis genes. The order of downregulation of photosynthesis and upregulation in lipid production due to nutrient limitation was in the order of N > P. The N-50 and 5% CO2 culture had only 10% reduction in biomass and 32% increase in lipids having 85% saturated fat required for efficient biofuel production. This growth condition is ideal for generation of biodiesel required to reduce the consumption of fossil fuel and combat global warming.

The diverse community of endophyte and rhizobacteria is a critical resource in enhancing plant growth and resistance against abiotic and biotic stress. These microbes include various bacterial communities dominated by Proteobacteria , Bacteroidetes , Actinobacteria and Firmicutes . They inhabit and proliferate in plant tissues forming beneficial associations compared to other microbes residing in the exospheric region. Despite the demonstration of the presence of bacterial endophytes in crops, their role in supporting nutrient bioavailability and acquisition in degraded soils is largely unexplored. In addition, the practical application of these microbial communities in the field has not been demonstrated. A comprehensive understanding of plant-endophyte interactions will help restore degraded soils and plant nutrient acquisition in resource-limiting field environments. Anthropogenic farming practices such as the use of chemical fertilizers to restore degraded soils have proved to be detrimental to soil structure, function and soil biodiversity. Recent studies in soil and root structure suggest that the rhizosphere and endophytic bacterial communities could potentially be used to enhance crop production. Other studies have shown that endophytic microbes play a key role in modulation of metabolism in plants, stimulation of plant growth, and aid in plant adaptation to environmental stress using phytohormone signaling. The use of rhizosphere and endophytic bacteria can significantly reduce the amount of agrochemicals that contribute to environmental pollution. In the context of the changing climatic conditions, some beneficial rhizospheric and endophytic bacterial communities enhance adaptation and resilience, thereby promoting sustainable farming systems. The current review addresses the concepts, challenges, and roles of the bacterial endophytes and rhizobacteria as components of the plant microbiota, and their prospective use in reclamation of degraded soil environments.

The impact of traditional African preservation methods on the contribution of vegetables to household micronutrient needs (Recommended Dietary Allowance: RDA) has largely remained unquantified. Using Acholi subregion of Uganda as a case area, this study examined using the predominant vegetables consumed in fresh and preserved forms (cowpeas—Vigna unguicullata, okra/lady fingers—Abelmoschus esculentus, Malakwang—Hibscus cannabinus, and eggplants—Solanum melongena), the effect of major traditional vegetable preservation methods (sun drying, boiling and sun drying, and salting and sun drying) on the contents of micronutrients (vitamin A, iron, zinc, calcium, magnesium, and phosphorus), the levels of antinutritional factors (total polyphenols, oxalate, tannins, and phytate), bioavailability of iron and zinc, and the contribution of vegetables to the cumulative annual household RDA for micronutrients. Laboratory analysis showed that all the preservation methods, except the sun drying method reduced the contents of micronutrients by 20%–82% (p ≤ .05). The contents of antinutritional factors reduced by 1%–80% while in vitro bioavailability of iron and zinc increased by 21%–296% (p ≤ .05). Nutritional computation revealed that except for calcium, the preservation methods combined, reduced the contribution of the vegetables to cumulative annual RDA for other micronutrients by 28%–60%. These results demonstrate that improvements in bioavailability of essential nutrients (iron and zinc) by traditional preservation methods investigated are associated with significant loss of micronutrients which culminates in significant reduction in the contribution of cultivated vegetables to household RDA for micronutrients. Traditional African preservation methods should be optimized for nutrient retention., This study examined the effect of traditional African vegetable preservation methods on the contribution of vegetables to household needs for micronutrients. The results showed that the traditional methods improve mineral bioavailability but negatively affects the contribution of vegetables to household mironutrient needs due to excessive loss of nutrients.

There are dilemmas in the minds of consumers with respect to sugar consumption - they would like to consume sugars for sweetness, but in a healthy (and perhaps guilt free!) way. In a sense, consumers believe that if sugar does not appear as an ingredient on the product label, but is intrinsic in the food (and will appear as a nutrient), it is 'good'. As an ingredient, however, it is viewed as a 'bad chemical' associated with tooth decay and obesity. The reality is that unless processing induced modifications have occurred, the sugar molecule within a plant tissue is the same molecule structure as present in purified sugar. The same calorific value. However, there is an argument that humans eat too refined food and that if sugars were eaten in their natural context (e.g. within a fruit), their presence and concentration would be in harmony (where different nutrients complement and balance the sugar concentration) with the human body. This reflects the process of eating, satiety, presence of other nutrients (including water) and the associated impact of the indigestible components of plant foods on the transit/nutrient bioavailability control and thus benefits through the gut. The authors explore these issues in this article and seek to provide a scientific basis to different sides of the argument - sugar is good or bad depending on how (in which format and how much/how concentrated) it is consumed. More importantly perhaps, how should sugar consumption - an important nutrient - be managed to optimize the benefits but reduce the disadvantages? © 2020 Society of Chemical Industry.

Iron and zinc deficiencies are some of the most widespread micronutrient deficiencies in low- and middle-income countries (LMIC). Dietary diversification, food fortification, nutrition education, and supplementation can be used to control micronutrient deficiencies. Legumes are important staple foods in most households in LMIC. Legumes are highly nutritious (good sources of essential minerals, fiber, and low glycemic index) and offer potential benefits in addressing nutrition insecurity in LMIC. Several efforts have been made to increase micronutrient intake by use of improved legumes. Improved legumes have a higher nutrient bioavailability, lower phytate, or reduced hard-to-cook (HTC) defect. We hypothesize that consumption of improved legumes leads to optimization of zinc and iron status and associated health outcomes. Therefore, the objective of this review is to examine the evidence on the efficacy of interventions using improved legumes. Nine relevant studies are included in the review. Consumption of improved legumes resulted in a ≥1.5-fold increase in iron intake. Several studies noted modest improvements in biomarkers of iron status [hemoglobin (Hb), serum ferritin (SF), and transferrin receptor] associated with consumption of improved legumes. Currently, no efficacy studies assessing the relation between consumption of improved legumes and zinc status are available in the literature. Evidence shows that, in addition to repletion of biomarkers of iron status, consumption of improved legumes is associated with both clinical and functional outcomes. The prevalence of iron deficiency (ID) decreases with consumption of improved legumes, with increases of ≤3.0 g/L in Hb concentrations. Improvement in cognition and brain function in women has been reported as well. However, further research is necessary in more at-risk groups and also to show if the reported improvements in status markers translate to improved health outcomes. Evidence from the included studies shows potential from consumption of improved legumes suggesting them to be a sustainable solution to improve iron status. ispartof: ADVANCES IN NUTRITION vol:11 issue:5 pages:1315-1324 ispartof: location:United States status: published

This work studies the structural breakdown and nutrient release during in vitro digestion of soybean milk reconstituted from soybean flour with different particle sizes (> 100 mesh, 50–100 mesh, 28–50 mesh, 14–28 mesh and

Medicinal plants exhibit colossal impact on poultry industries by improving its performance and productivity. However, some of these plants show adverse influence too by decreasing egg production percentage, egg mass, and microbiota counts. Green tea, nettle, pennyroyal, yarrow, and alfalfa in the form of seed, powder, and extract had vast potentiality to improve immunity, reduce the growth of pathogenic microbes, and improve the viable counts of lactic acid bacteria. Lavender, Alfalfa, and Nettle powder were able to improve egg yolk color. Furthermore, ginger reduced fat content in meat and increased color intensity. Flax seed increased alpha linolenic acid content in tissue, and increased n-3 fatty acid content in breast as well as thigh tissue. Physiological assessment showed that green tea, lavender, nettle, pennyroyal, and yarrow improved poultry immunity. Lavender and nettle improved internal organ traits. Interestingly, the use of flaxseed improved quail egg hatchability. Plants metabolites, particularly carvacrol and thymol showed its pivotal role as natural growth promoters by affecting growth performances, nutrient bioavailability, and immunity of broiler chickens. Additionally, in recent years, micro-encapsulation or nano-encapsulation of plant extracts and its metabolites improved growth performances of broiler chickens, thereby suggested wide utilization of this technique as a potential alternative to antibiotic growth promoters in future. This review sheds a light on beneficial as well as no adverse effects of some of the direct-fed important medicinal plants and its metabolites in poultry nutrition in order to suggest its key role in future poultry enterprise.

The major determinants of malnutrition in Africa are low availability of nutritious foods and inadequate consumption of protein-rich diets. Consumption of nutritious snacks could help to reduce protein-energy malnutrition in children and adults. Biscuits are a ready-to-eat, convenient and cheap snack that is consumed by all age group in many countries. It can be produced from cereal and legume flour blends. A proximate composition such as protein, ash, crude fiber, and fat content of some cereal-legume based biscuit increased with increase in the percentage substitution of legumes flour. Carbohydrate content of biscuits decreased as legume substitution increased. The Ash (total mineral) content of some cereal and legume-based composite biscuits increased as the level of legume flour incorporation increased. The increased in some nutrient composition of the biscuit in cereal and legume blends could be due to the significant quantity of nutrients in legumes. Anti-nutritional factors (ANF) such as tannin and phytic acid affect digestibility and nutrient bioavailability for absorption. Substitution of malted cereal flour with legume flour resulted decreased in the level of both tannin and phytate in the composite biscuits and vice versa. Lower tannin and phytate content observed could be due to degradation of tannin and phytate during malting. Sensory attributes such as color, texture, aroma, taste, and overall acceptability of some cereal and legume-based biscuits were highly rated (in acceptable ranges).

Straw return is an effective management practice. It not only utilizes agricultural waste but also introduces dissolved organic matter (DOM) into the soil. Selenium (Se) is an essential trace element in the human diet and contributes to the popularity of Se-enriched agricultural products in the Chinese market. Moreover, there are still some Se-enriched agricultural products that have yet to be utilized. This study investigated whether Se addition in soil caused component changes in the DOM extracted from rape straw. DOM extracted from rape straw grown in soil with four Se levels (0, 0.1, 0.5 and 1.0 mg Se kg−1 soil) was characterized by UV-Visible spectroscopy, fluorescence spectroscopy and FTIR spectroscopy. The UV-visible spectra revealed that 0.1 mg Se kg−1 soil reduced the molecular weight of DOM and caused the presence of more irreplaceable aromatic structures in the substituent groups of the DOM, while 0.5 and 1.0 mg Se kg−1 soil only reduced the DOM molecular weight. Fluorescence spectroscopy indicated that Se improved the humification degree but reduced the aromaticity of DOM. FTIR spectra proved that Se altered the contents of carboxylic acids, amino acids, alcohols and aromatic heterocycles in DOM, which were maximized in the 0.5 and 1.0 mg Se kg−1 treatment groups. We concluded that Se application could change the composition of DOM extracted from rape straw, potentially impacting the nutrient bioavailability in soil. This study provides basic data on Se-enriched rape straw utilization for eco-agriculture.

Digestion and health properties of food do not solely rely on the sum of nutrients but are also influenced by food structure. Dairy products present an array of structures due to differences in the origin of milk components and the changes induced by processing. Some dairy structures have been observed to induce specific effects on digestion rates and physiological responses. However, the underlying mechanisms are not fully understood. Gastric digestion plays a key role in controlling digestion kinetics. The main objective of this review is to expose the relevance of gastric phase as the link between dairy structures and physiological responses. The focus is on human and animal studies, and physiological relevant in vitro digestion models. Data collected showed that the structure of dairy products have a profound impact on rate of nutrient bioavailability, absorption and physiological responses, suggesting gastric digestion as the main driver. Control of gastric digestion can be a tool for delivering specific rates of nutrient digestion. Therefore, the design of food structure targeting specific gastric behavior could be of great interest for particular population needs e.g. rapid nutrient digestion will benefit elderly, and slow nutrient digestion could help to enhance satiety.

There is an increasing demand for novel feed products derivable from agroindustrial by-products and underutilized crop plants as an approach to reduce overdependence on the most conventionally used plant protein sources. The fluctuation in demand and supply, high cost of purchasing soybean meal (SBM) and persistent competition between humans and livestock for this commodity has necessitated the search for alternative protein sources. Canola meal (CM), camelina meal (CAM) and lupin (LP) are cost-effective feed resources that have been identified as alternative protein sources for broiler chickens due to their moderate protein content. However, the dietary inclusion of these alternative protein sources is limited to low inclusion levels due to the presence of antinutritional factors (ANFs) which have been found to induce poor performance and decreased nutrient digestibility in broiler chickens. A potential solution is the use of solid-state fermentation (SSF) as a bioprocessing technique to enhance nutrient composition, reduce ANFs, improve nutrient bioavailability and enhance nutrient digestibility of agroindustrial by-products when fed to broiler chickens. There is limited information on the physicochemical, microbiological, and functional properties of solid-state fermented CM, solid-state fermented CAM and solid-state fermented LP prepared from Aspergillus sojae, Aspergillus ficuum and their co-cultures as well as the feeding value of these solid-state fermented products in broiler chickens. Thus, this thesis was focused on the utilization of solid-state fermented CM, CAM, and LP as potential protein sources in the diets of broiler chickens. The effect of SSF on proximate composition, ANF, microbiological properties, functional properties, fibre fractions, in vitro enzyme protein digestion (IVPD), total phenolic contents, protein molecular distribution and colour attributes of lupin flour (LPF) were evaluated in Chapter III. Samples differed in their proximate composition except crude ash and fibre contents. Phytic acid content and IVPD decreased in the fermented LPFs. Also, the fermented LPFs showed decreased water absorption capacity (WAC) but increased swelling capacity (SC). In addition, fermented LPFs demonstrated reduction in colour attributes. In Chapter IV, the nutritional improvement in CM after SSF with Aspergillus sojae, Aspergillus ficuum and their co-cultures as regards physicochemical, microbiological, and functional properties was determined. Samples did not differ in their proximate composition except in soluble carbohydrate (glucose) and starch. Phytic acid content and total glucosinolates were reduced in the fermented CMs. SSF reduced the protein molecular weight and colour attributes of CM but increased WAC, swelling index (SI) and SC. This thesis is the first to document novel findings on CAM as a potential substrate for SSF. The physicochemical, microbiological, and functional properties of CAM (Camelina sativa) fermented in solid-state using food grade Aspergillus fungi were determined in Chapter V. SSF increased the starch contents but reduced the contents of soluble carbohydrate in CAM. Phytic acid content was reduced in the fermented CAMs. SSF reduced the protein molecular weight and colour attributes of CAM. The fermented CAMs had increased bulk density and SC but reduced WAC. In the first feeding trial (Chapter VI), performance and ileal amino acid digestibility in growing male broilers fed diets containing solid-state fermented and enzyme-supplemented CMs were determined. Phytase enzyme (PHY) at 500 FTU/kg and xylanase enzyme (XYL) at 1000 U/kg were added to the respective diets. During the performance trial (1 to 21 days), birds fed SBM and SSFCM diets recorded improved (p

Legumes are edible crops belonging to the Leguminosae family that are generally consumed as a rich protein source along with cereals. Besides providing ample amounts of protein, legumes also supply ample amounts of fiber and potassium to the diet. Legumes produce self-defense secondary metabolites, generally called antinutritional factors which on the basis of their heat stability can be classified into heat labile (protease inhibitors, amylase inhibitors, lectins, goitrogens, and antivitamins) and heat stable (nonprotein amino acids, alkaloids, cyanogenic glycosides, tannins, saponins, flavones, isoflavones, pyrimidine glycosides, and flatus-producing oligosaccharides) factors. All of these compounds tend to decrease nutrient bioavailability, particularly by binding with nutritive compounds or by interfering with the absorption of nutrients thereby limiting intake, digestion, and utilization of nutrients. When large amounts of such compounds are consumed, it can lead to toxicity. Lathyrism and favism are the two serious health implications associated with the overconsumption of these substances. In order to reduce their adverse effect on human health, a number of processing techniques have been employed to restrict their intake. Soaking, germination, milling, fermentation, heat processing, and enzymatic modification are some of the commonly employed processing techniques that reduce the amount of these antinutritional factors, increase protein digestibility, and improve the biological value of legumes.

A central composite rotatable design (CCRD) coupled to response surface methodology (RSM) was used to investigate the effect of autoclaving conditions on the antinutritional factors, functional properties, digestibility and hardness of hard-do-cook common beans. Results indicated that autoclaving conditions did not change the functional properties (water solubility, water absorption index and oil absorption capacity) of the autoclaved hard-to-cook beans. Nevertheless, the autoclaving process was able to reduce the content of trypsin (59.8%) and α-amylase (42.2%) inhibitors as well as the amount of resistant starch (45.9%), which improves the nutrient bioavailability. In addition, compared to unprocessed hard-to-cook beans, the autoclaved seed presented higher protein and starch digestibility and lower hardness, enhancing the nutritional and textural quality of the seeds. These results evidenced that autoclaving may be an interesting alternative to enable the use of hard-to-cook beans as whole grain or component in food preparations.

In a 10‐week study, we evaluated the effects of replacing 20%, 40% or 60% of fishmeal (present in control diet at 300 g/kg) on a digestible protein basis with yeast Saccharomyces cerevisiae or a yeast mixture of Wickerhamomyces anomalus and S. cerevisiae on growth performance, nutrient digestibility, nutrient retention and intestinal health of rainbow trout (Oncorhynchus mykiss). Triplicate tanks with 35 rainbow trout (144.7 ± 25.1 g mean ± SEM) were fed rations of 1.5% of total biomass per tank. Replacement of 60% of fishmeal with yeast mixture resulted in lower specific growth rate of 1.0% versus 1.2%/day for other diets. Apparent digestibility coefficients for crude protein and most amino acids were highest in fish fed fishmeal‐based diet, with similar values for fish fed the diet with 20% replacement with yeast mixture. Diet with 20% replacement with yeast mixture resulted in highest phosphorus digestibility. Replacement of 60% of fishmeal with S. cerevisiae resulted in oedematous mucosal fold tips in the proximal intestine. The results of this study suggest that these yeasts can replace up to 40% of fishmeal under current inclusion levels in diets for rainbow trout without compromising growth performance, nutrient digestibility or intestinal health.

PurposeEdible insects have emerged as a promising inexpensive option to address malnutrition among vulnerable groups in the world. However, it is not clear whether including insects in diets can improve health outcomes. This paper aimed to investigate the impact of edible insect consumption on human health.Design/methodology/approachA search was conducted in PubMed Central, BioMed Central, Plosone, Cochrane, Google Scholar, Google Search and bibliographies for all human studies on the impact of edible insect consumption on human health published from January 1990 to April 2018.FindingsTwelve studies met the inclusion criteria. Consumption of cereals fortified with edible insects improved iron status and growth in infants and led to the development of life threatening anaphylactic reactions in sensitive people.Practical implicationsEdible insects are nutritious. More rigorous studies are needed to confirm nutrient bioavailability, acceptability and nutritional benefits in humans.Originality/valueThis review shows that the utilization of edible insects as food promotes desirable health outcomes, but caution must be taken to prevent allergic reactions in some cases.

Seed coat darkening after a delayed harvest or prolonged storage reduces the commercial value of dry beans and is caused by the oxidation of procyanidin compounds (condensed tannins). Slow-darkening (SD) pinto beans have a recessive gene (Psd), which alters procyanidin production – postponing their darkening over time. Procyanidins are important for the processing and nutrient bioavailability of beans, therefore, this study compared the postharvest cooking times and iron bioavailability of SD pinto varieties to regular-darkening (RD) pinto varieties. The results show SD pinto beans cook 30% faster and provide 2–7 times more bioavailable iron than RD pinto beans. No relationship between iron bioavailability, iron and phytate concentrations were detected among the pinto beans. However, lower procyanidin concentrations were strongly associated with faster cooking times and improved iron bioavailability of SD pinto beans. These findings indicate that the SD trait benefits the cooking quality and iron bioavailability of stored beans.

Water deficit limits cassava (Manihot esculenta Crantz) productivity in drought-prone areas and alters the nutritive quality of the crop. Potassium (K) may mitigate the effects of water deficit and improve the nutritional content of cassava, which would alleviate malnutrition among the human population in the tropics who depend on cassava as a staple food. Pot experiments were conducted under controlled glasshouse conditions to investigate the influence of deficit irrigation and K fertigation on the nutritive and anti-nutritive quality of biofortified cassava during the early growth phase. Treatments initiated at 30 days after planting were three irrigation doses (30, 60, 100% pot capacity) that were split to five K (0.01, 1, 4, 16, and 32 mM) concentrations. Plants were harvested at 90 days after planting, and the starch, energy, carotenoid, crude protein, fiber, minerals, and cyanide concentration of the leaves and roots were determined. Irrigation and K treatments showed significant (P

In order to fully exploit the nutrient density concept, thorough understanding of the biological activity of single nutrients in their interaction with other nutrients and food components from whole foods is important. This review provides a narrative overview of recent insights into nutrient bioavailability from complex foods in humans, highlighting synergistic and antagonistic processes among food components for two different food groups, i.e., dairy, and vegetables and fruits. For dairy, bioavailability of vitamins A, B2, B12 and K, calcium, phosphorous, magnesium, zinc and iodine are discussed, whereas bioavailability of pro-vitamin A, folate, vitamin C and K, potassium, calcium, magnesium and iron are discussed for vegetables and fruits. Although the bioavailability of some nutrients is fairly well-understood, for other nutrients the scientific understanding of uptake, absorption, and bioavailability in humans is still at a nascent stage. Understanding the absorption and bioavailability of nutrients from whole foods in interaction with food components that influence these processes will help to come to individual diet scores that better reflect absorbable nutrient intake in epidemiologic studies that relate dietary intake to health outcomes. Moreover, such knowledge may help in the design of foods, meals, and diets that aid in the supply of bioavailable nutrients to specific target groups.

Potato is cultivated worldwide and constitutes a substantial component of the global population’s diet. Potato tubers are rich in carbohydrates and certain vitamins, minerals, phenolic acids, flavonoids, anthocyanins, and other bioactive compounds. The cooking process makes potatoes palatable by inducing changes in chemical composition. Nutritional value is enhanced through increased digestion and bioavailability of nutrients. Food safety and sensory qualities including taste, texture, and flavor are improved during cooking. Other chemical constituents in tubers, such as glycoalkaloids, phenolic, and umami compounds, contribute to potato flavor. Cooking methods such as boiling, baking, microwaving, and frying can alter nutritional value and lead to the formation of anti-nutrient compounds, including acrylamide. Recently published articles have shown that there are many ways to decrease undesirable reactions during cooking while enhancing nutrient bioavailability, specifically through the use of relatively low cooking temperatures and shorter cooking times, and cooking under vacuum. This review focuses on the changes during cooking in compounds that contribute to the nutritional content of potatoes.

Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, and goitrogens. Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability. Various other factors like trypsin inhibitors and phytates, which are present mainly in legumes and cereals, reduce the digestibility of proteins and mineral absorption. Anti-nutrients are one of the key factors, which reduce the bioavailability of various components of the cereals and legumes. These factors can cause micronutrient malnutrition and mineral deficiencies. There are various traditional methods and technologies, which can be used to reduce the levels of these anti-nutrient factors. Several processing techniques and methods such as fermentation, germination, debranning, autoclaving, soaking etc. are used to reduce the anti-nutrient contents in foods. By using various methods alone or in combinations, it is possible to reduce the level of anti-nutrients in foods. This review is focused on different types of anti-nutrients, and possible processing methods that can be used to reduce the level of these factors in food products.Graphical abstractA brief overview of beneficial effects of anti-nutrients and reduction strategy.

Numerous studies have addressed the positive effects of organic amendments on soil and plant productivity under short-term field studies. However, to date, few studies have been conducted on the effects of organic amendment on the orchards where high nutrient bioavailability is required. This study deals with the effects of biochar and compost on soil quality, growth and yield of a replanted apple orchard in the northeast of Iran.; Results: Biochar+compost application resulted in 37% and 300% higher soil total organic carbon and available phosphorus content, respectively, during the first 3 years of experimentation compared to control. Similarly, trunk diameter and shoot number of apple trees increased 23-26% by the end of the first year. Nevertheless, there were no significant changes in fruitfulness, fruit weight or starch pattern index as productivity indices.; Conclusion: Biochar and compost were beneficial in improving soil quality, mainly by increasing soil nutrient content and decreasing soil bulk density, and in increasing plant growth at early growth stages of apple orchards. However, they failed to enhance overall yield and fruit quality, most likely due to their limited ability to suppress apple replant disease. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

The occurrence of anti‐nutritional constituents in plants is an important factor that negatively affects bioavailability of nutrients and effectiveness of plant‐based foods in complementary feeding in rural areas in developing countries. However, proven methods that improve bioavailability of nutrients and tailored for application in processing complementary foods among rural communities are largely lacking. This study examined the efficacy of a traditional malting technology practiced by the Acholi ethnic community of northern Uganda to improve protein digestibility and bioavailability of iron and zinc from millet–sesame–soy composite containing 200, 300, and 550 kcal meant for complementary feeding of children aged 6–8, 9–12, and 13–23 years old, respectively. The technology involves washing and soaking of ingredients for 12 hr; malting ingredients individually for 48 hr with water changed after every 6 hr; and sun‐drying malted ingredients for 72 hr. Results showed that the level of anti‐nutritional factors significantly reduced (p ≤ 0.05) in all the composite formulae except the content of total phenolics in 200, tannins in 300 and 550 kcal, composite formula, respectively. In vitro protein digestibility significantly improved (p ≤ 0.05) in all the composite formulae except in the 200 kcal formula. Iron bioavailability significantly increased (p ≤ 0.05) in all the composite formulae except in the 550 kcal energy category. Improvement in zinc bioavailability was only observed in the 300 kcal formula. However, there were significant reductions (p ≤ 0.05) in the level of caregiver preferences for sensory properties and overall acceptability of the composites. These results demonstrate that the traditional malting technology has potential to improve nutrient bioavailability in plant‐based foods but requires improvement in order to increase its efficacy and mitigate negative effects on sensory appeal.

The true bioavailability of a nutrient being intrinsically coupled to the specific food matrix in which it occurs remains poorly considered in nutrition science. During digestion, the food matrix and, in particular, the structure of food modulate the extent and kinetics to which nutrients and bioactive compounds make themselves available for absorption. In this perspective, we describe an integrated look at the effect of structure on nutrient bioavailability in plant foods. Based on this integrated look, cell wall integrity and the particle size of the plant material during its transit in the small intestine determine the bioavailability of plant nutrients; in turn, cell wall integrity and particle size are determined by the level of oral processing and, accordingly, what subsequently escapes digestion in the upper intestine and is utilized by colon microbiota. Ultimately, the effect on nutrient digestion is linked to food structure through each step of digestion. A consideration of the structure rather than just the composition of foods opens up possibilities for the design of healthier foods. © 2018 Society of Chemical Industry.

Author(s): Lee, Lianna Y; Mitchell, Alyson E | Abstract: BACKGROUND:Activated almonds are raw almonds that have been soaked in water for 12-24 h at room temperature, sometimes followed by a 24 h drying period at low temperature (50 ± 5 °C). This treatment is thought to enhance the nutrient bioavailability of almonds by degrading nutrient inhibitors, such as phytic acid or d-myo-inositol hexaphosphate (InsP6 ), through the release of phytase or passive diffusion of InsP6 into the soaking water. Over a wide pH range, InsP6 is a negatively charged compound that limits the absorption of essential nutrients by forming insoluble complexes with minerals such as iron and zinc. It is hypothesized that hydrating the seed during soaking triggers InsP6 degradation into lower myo-inositol phosphates with less binding capacity. RESULTS:Anion-exchange chromatography coupled with tandem mass spectrometry was used to quantify myo-inositol mono-, di-, tris-, tetra-, penta-, and hexaphosphates (InsP1-6 ) in raw pasteurized activated almonds. At least 24 h of soaking at ambient temperature was required to reduce InsP6 content from 14.71 to 14.01 µmol g-1 . CONCLUSIONS:The reduction in InsP6 is statistically significant (P l 0.05) after 24 h of activation, but only represents a 4.75% decrease from the unsoaked almonds. © 2018 Society of Chemical Industry.

Fermentation and sprouting have been shown to increase nutrient bioavailability and modify the functional properties of foods. Application of these methods in the preparation of infant foods and complementing cereals with legumes will address nutrient density and viscosity problems associated with infant foods. Infant foods were formulated from blends of treated bambara nut and pearl millet. Functional properties, pasting properties, and sensory acceptability of the blends were studied. Millet and bambara nut were soaked separately in water and allowed to ferment for 48 hr at room temperature. While for sprouting, millet and bambara nut were soaked for 12 and 24 hr, respectively, at room temperature, and soaked seeds were separately sprouted for 48 hr. After fermentation and sprouting, the seeds were oven‐dried and then milled into a flour of 0.6 mm size. The flours were formulated to six (A, B, C, D, E, and F) complementary diets. The results show that sample E had the suitable water absorption capacity, while, for oil absorption capacity, various blends showed suitability except samples A and B. In terms of swelling capacity, sample F (6.52 ± 0.01%) was the suitable at 60°C. Treatment and blending significantly influenced trough, final viscosity, and pasting time. In sensory acceptability, sample B was adjudged the best. This study revealed that sample C was the best in respect to functional and pasting properties for infant food; however, sample B received the best general acceptability.

Altering diets is increasingly acknowledged as an important solution to feed the world’s growing population within the planetary boundaries. In our search for a planet-friendly diet, the main focus has been on eating more plant-source foods, and eating no or less animal-source foods, while the potential of future foods, such as insects, seaweed or cultured meat has been underexplored. Here we show that compared to current animal-source foods, future foods have major environmental benefits while safeguarding the intake of essential micronutrients. The complete array of essential nutrients in the mixture of future foods makes them good-quality alternatives for current animal-source foods compared to plant-source foods. Moreover, future foods are land-efficient alternatives for animal-source foods, and if produced with renewable energy, they also offer greenhouse gas benefits. Further research on nutrient bioavailability and digestibility, food safety, production costs and consumer acceptance will determine their role as main food sources in future diets.

The poultry industry produces approximately 6 million tons of feathers as a by-product annually. The major constituent of feather is protein (80–90% of which is keratin). In order to use feather protein in animal feedstuffs, it must be hydrolyzed by chemical, physical or enzymatic processes. The aim of this study was to improve the production of chicken feather hydrolysates using keratinolytic Bacillus subtilis AMR and evaluate the effectiveness of a blend of this hydrolysate with cornmeal produced by extrusion. The addition of sucrose (0.5 g/L) to the feather medium increased the keratinolytic activity of B. subtilis AMR by 1.3 fold. The highest enzymatic activity and production of soluble protein were achieved at pH 8.0. The fermented feather medium presented large amounts of protein with low molecular weight that provided greater nutrient bioavailability. The physicochemical properties of the extrudates showed that the addition of hydrolyzed feather improved the ash and total N content. All essential amino acids were detected in the corn–feather hydrolysate extrudate. This work represents the first study that describes the use of microbial feather hydrolysate in a blend with cornmeal to make an extruded product. These results demonstrated the potential use of this hydrolysate as a supplement in animal feed.

We investigated whether antioxidants may enhance bioavailability of lipids and carbohydrates and therefore increase the risk of obesity development.We tested how supplementation with antioxidants (0.01% butylated hydroxytoluene [BHT], α-tocopherol, and green tea catechins) of a diet containing butter and wheat bread affects bioavailability of fats and carbohydrates. The absorption of the in vitro digested diet was estimated in the intestinal epithelia model of the Caco-2 cells cultured in Transwell chambers.In the case of the antioxidant-supplemented diets, we observed increased bioavailability of glucose, cholesterol, and lipids, as well as elevated secretion of the main chylomicron protein apoB-48 to the basal compartment. Importantly, we did not detect any rise in the concentrations of lipid peroxidation products (malondialdehyde, MDA) in the control samples prepared without antioxidants.Addition of antioxidants (in particular BHT) to the diet increases bioavailability of lipids and carbohydrates, which consequently may increase the risk of obesity development. The dose of antioxidants is a factor of fundamental importance, particularly for catechins: low doses increase absorption of lipids, whereas high doses exert the opposite effect.

Background: The interest in stable natural colorants for food applications continues to grow. A red pigment extracted from the leaf sheaths of a sorghum variety (Sorghum bicolor) with a high content of apigeninidin is widely used as a biocolorant in processed foods in West Africa. This study compared the colour and anthocyanin composition from traditional extraction methods to determine options for improvement and use of the red biocolorant from dye sorghum in the food sector.; Results: Sorghum biocolorant was commonly applied in fermented and heated foods. Traditional extraction methods predominantly differed in two aspects, namely the use of an alkaline rock salt (locally known as kanwu) and the temperature of the extraction water. Cool extraction using the alkaline ingredient was more efficient than hot alkaline and hot aqueous extractions in extracting anthocyanins. The apigeninidin content was three times higher in the cool and hot alkaline extracts than in the aqueous extract.; Conclusion: Cool and hot alkaline extractions at pH 8-9 were the most efficient methods for extracting apigeninidin from dye sorghum leaf sheaths. Broader use of the sorghum biocolorant in foods requires further research on its effects on nutrient bioavailability and antioxidant activity. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

Claims in the lay literature suggest soaking nuts enhances mineral bioavailability. Research on legumes and grains indicate soaking reduces phytate levels, however, there is no evidence to support or refute these claims for nuts. We assessed the effects of different soaking regimes on phytate and mineral concentrations of whole and chopped almonds, hazelnuts, peanuts, and walnuts. The treatments were: 1. Raw; 2. soaked for 12 h in salt solution; 3. soaked for 4 h in salt solution; 4. soaked for 12 h in water. Phytate concentrations were analysed using high-performance liquid chromatography (HPLC) and minerals by inductively coupled plasma mass spectrometry (ICP-MS). Differences in phytate concentrations between treated and untreated nuts were small, ranging from −12% to +10%. Overall, soaking resulted in lower mineral concentrations, especially for chopped nuts, and did not improve phytate:mineral molar ratios. This research does not support claims that ‘activating’ nuts results in greater nutrient bioavailability.

The aim of this research was to improve nutritive value of fishmeal-based feed by lactobacilli in order to achieve satisfactory nutrient availability needed to support fish development. Feed was solid-state treated at a laboratory scale with the combination of Lactobacillus paracasei subsp. paracasei BGHN14 and Lactobacillus rhamnosus BGT10 in different experimental settings, which included the variation of strain ratio, total lactobacilli concentration, percentage of moisture and duration of incubation. Short peptides, soluble proteins, phospho-, neutral and unsaturated lipids were quantified. Differences among treated and control feeds were evaluated by Student t-test, while Gaussian process regression (GPR) modeling was employed to simulate the incubation process and define the optimal treatment combination in the context of overall feed nutritional profile. Treatment duration was shown to be the critical determinant of final outcome, either as single factor or via interaction with strain ratio. Optimal nutrient balance was achieved with 12 h incubation period, 260% moisture, 75:25 and 50:50 BGHN14:BGT10 ratios and 200 mg of lactobacilli per g of dry feed. This study should serve as the basis for large-scale tests which would simulate on-farm production of both fishmeal-based and unconventional, lower cost aquafeed with added value.

Purpose Due to the high prevalence of malnutrition and iron-deficiency anaemia in children and women, the purpose of this paper is the development and nutritional evaluation of food products supplemented with niger seeds. Design/methodology/approach Three products, namely, atta ladoo, mathi and salty biscuits, were developed using standardized recipes with different levels of niger seeds. These products were organoleptically evaluated by a trained panel of 12 judges using an eight-point hedonic rating scale. Nutritional evaluation was also carried out to draw comparison between the developed product and its control counterpart. Proximate composition, in vitro protein digestibility and iron estimation were carried out using standard methods. Findings The findings revealed that the products supplemented with niger seeds at a level of 20 per cent were acceptable. The supplemented products were found to have higher protein (13-15 per cent), fat (20-31 per cent), fibre (4.5-5.7 per cent) and iron (11.8-16.1 mg/100 g) content as compared to their control (0 per cent supplementation) counterparts. Along with that, addition of niger seeds resulted in significant (p < 0.05) increase in the in vitro protein digestibility of the supplemented products. Research limitations/implications Further, the feeding trials can be conducted by using formulated products so as to check the nutrient bioavailability of these products. Originality/value Keeping in view the economic and nutritional benefits of niger seeds, the products supplemented with them can be incorporated in daily diet so as to enhance the nutritional status of an individual. While niger seeds have been used in the animal’s and bird’s feed, limited research has focused on their use in food products used for human consumption in daily diet. Further, their nutritional role in the human diet has not been explored much.

Maize is a staple human food eaten by more than a billion people around the world in a variety of whole and processed products. Different processing methods result in changes to the nutritional profile of maize products, which can greatly affect the micronutrient intake of populations dependent on this crop for a large proportion of their caloric needs. This review summarizes the effects of different processing methods on the resulting micronutrient and phytochemical contents of maize. The majority of B vitamins are lost during storage and milling; further loss occurs with soaking and cooking, but fermentation and nixtamalization (soaking in alkaline solution) can increase bioavailability of riboflavin and niacin. Carotenoids, found mainly in the kernel endosperm, increase in concentration after degermination, while other vitamins and minerals, found mainly in the germ, are reduced. Mineral bioavailability can be improved by processing methods that reduce phytic acid, such as soaking, fermenting, cooking, and nixtamalization. Losses of micronutrients during processing can be mitigated by changes in methods of processing, in addition to encouraging consumption of whole-grain maize products over degermed, refined products. In some cases, such as niacin, processing is actually necessary for nutrient bioavailability. Due to the high variability in the baseline nutrient contents among maize varieties, combined with additional variability in processing effects, the most accurate data on nutrient content will be obtained through analysis of specific maize products and consideration of in vivo bioavailability.

Thin porridge from cereals and starchy tubers is a common complementary food in Sub Saharan Africa. It may be high in antinutrients, low in energy, and nutrient density hence inadequate in providing infants' high energy and nutrients requirements per unit body weight. Consequently, undernourishment levels among children under 5 years are high. Therefore, there is need to avail nutrient‐dense complementary foods especially for children in low‐resource settings. The study was aimed at developing a nutrient‐dense complementary food from amaranth and sorghum grains. Amaranth grain, a pseudocereal, though rarely used as a complementary food in Kenya has a higher nutritional quality than other staples. Plant‐based foods are known to have high levels of antinutrients. Steeping and germination were used to reduce the levels of antinutrients and enhance the bioavailability of minerals in the grains. Various steeped and germinated amaranth and sorghum grains formulations were made to find the ratio with the highest nutrient content and lowest antinutrient levels. The 90% amaranth‐sorghum grains formulation had significantly (F = 32.133, P

The sensory properties of food influence food choice, digestion and metabolism. The properties arising from a food’s form, in particular, can alter nutritional outcomes through multiple mechanisms operating at cognitive, orosensory, gastric and intestinal levels of food processing. Expectations regarding a food’s form can influence satiety, sensory ratings of products, digestive processes and post-absorptive metabolism. In the oral cavity, the structure of food influences mastication efforts affecting appetite and energy and nutrient bioavailability in the GI tract. In the GI tract, the physical form of food influences gastric emptying, intestinal transit time and nutrient absorption. Hence, the physical form of food holds important implications for ingestive behavior and health outcomes.

The thymol is an herbal food additive used to improve performance indices, feed utilization, immune system, and preventing from infectious diseases. Feeding animal, fish and poultry with diets supplemented with medicinal plants containing effective compounds and natural antioxidants in thymol demonstrated valuable potential of thymol to enhance the productive and reproductive performances, nutrient bioavailability, immunity and general health of livestock as well as lowering the problems of different animal diseases, side effects of chemical drugs, syntactic materials and cancer. These properties may be attributed to thymol’s capability to work as antispasmodic, antioxidant, antimicrobial, immunomodulatory, anticancer and anti-inflammatory agent by suppressing harmful compounds/free radicals from interacting with cellular biological compounds, ability to alter the gut microbiota, and increasing digestion, absorption and metabolism of nutrients. This review illustrates the multiple beneficial appli...

Insufficient intakes of minerals (such as iron, calcium, and zinc) and vitamins cause major global health problems, which can be alleviated by food fortification or supplementation. By decreasing the particle size (i.e., increasing the specific surface area) down to the nanoscale the bioavailability can be enhanced, but this may also result in adverse effects such as higher toxicity. In this chapter we describe the recent developments of nanosized mineral and vitamin compounds and their potential in the food industry. The chapter gives a brief overview of synthesis techniques of nanofortificants and in vivo and in vitro assessment methods of nutrient bioavailability and stability. A literature review of the latest developments of nutritional nanocompounds in research is given. The chapter finishes with a critical discussion of the major challenges for routine application of nanocompounds in the food industry, followed by conclusions and future research.

The present work proposes using the ultrasound technology to incorporate microencapsulated nutrients during pre-treatments for drying of food products. Both hydrophilic and lipophilic nutrients were evaluated: incorporation of microcapsules of iron (obtained by spray drying using maltodextrin as wall material) and carotenoids (obtained by hot emulsification and solidification using hydrogenated palm oil as wall material). The ultrasound pre-treatment was applied in water and ethanol, where the microcapsules were dispersed, and food samples were immersed. Pumpkin and apple were selected as suitable food material to perform the iron and carotenoid incorporation, respectively. Ultrasound allowed more homogeneous iron incorporation in pumpkin. The iron content increased more than 1000% in pre-treated samples compared to control. In the same manner, carotenoid content increased in about 430% when ultrasound was applied. After drying, the carotenoid content decreased by 65% in control samples. However, better carotenoid retention was obtained after drying in ultrasound processed samples. The results show that pre-treatment with ultrasound can be used to incorporate nutrients into the food matrix, increasing not only the incorporated quantity but also promoting their preservation. Nevertheless, future studies must be performed to determine the nutrient bioavailability and bioaccessibility.

Aquaculture is an important sector of world food production for which the source of protein for commercial diets is a huge bottleneck. Vegetable proteins are cheaper, but are accompanied by antinutritional compounds like phytate. Phytases are enzymes produced in microorganisms capable of degrading phytate. The addition of purified phytases to commercial feed improves the nutrient bioavailability of vegetable matter. However, the production and purification of phytases has a high cost. An alternative is to genetically manipulate a probiotic bacterium to produce and secrete phytase directly into the host's digestive tract. In the present study, a strain of Bacillus subtilis was engineered to produce and secrete a fungal phytase. The fish fed with a high vegetable content supplemented with transgenic probiotic showed an improvement in the parameters analysed. These results were corroborated with the expression of genes related to peptide transport (slc15a1b and slc15a2), appetite (ghrl), somatic growth (igf1, myod and myog) and bone metabolism (bglap). All the analysed genes were strongly induced in the group of fish treated with the transgenic probiotic, corroborating with the results observed for the parameters. This study shows, for the first time, that a transgenic probiotic expressing recombinant phytase is able to minimize the antinutritional effects of the high content of vegetal matter included in the fish diet. The results presented herein open the possibility of transgenic probiotics being used as bioreactors for the production of molecules capable of interfering in other physiological systems in fish.

Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world’s ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.

Protein sources are the second most important component in poultry diets. Due to the fluctuation in price of soybean meal (SBM) and persistent increase in feed prices, nutritionists have been exploring alternative protein sources. Replacement of SBM with alternative protein sources in poultry diets could reduce human-livestock competition for soybean and support the production of more animal protein. However, the use of alternative protein sources is limited to low inclusion due to the presence of anti-nutritional factors (ANF) such as glucosinolates (rapeseed meal), gossypol (cottonseed meal), non-starch polysaccharides (NSP) in lupin flour, high fibre (palm kernel cake), total phenolic contents and phytic acid (canola meal) known to impair animal performance, nutrient digestibility and feed utilization. As a processing technique, solid-state fermentation (SSF) has been researched for a long time in the food industry. An important objective of SSF is the production of enzymes, organic acids and other metabolites of economic importance. In recent times, SSF has been employed to enhance nutrient bioavailability, inhibit gut pathogenic bacteria and reduce ANF in plant protein sources resulting in improved nutrient digestibility, thereby improving performance and gut health of broiler chickens. Unlike pigs, there is still a dearth of information on feeding solid-state fermented feed ingredients to broiler chickens. This review aims to describe the nutritional value of the solid-state fermented products of rapeseed meal, canola meal, cottonseed meal, palm kernel cake and lupin flour on performance and intestinal health of broiler chickens. Keywords: Anti-nutritional factor, Broiler chicken, Nutritional value, Protein source, Solid-state fermentation

Modern food technology allows designing products aiming to simulate and replace traditional food. In affluent societies there is a rising tendency to consume foods derived from plants including milk imitations or plant drinks based on cereals, nuts, legumes, oil seeds or other plant families. Herein we review production and composition of such drinks, summarize consumers’ motivations to change from milk to plant drinks and highlight nutritional and health implications of consuming plant drinks instead of milk, in particular if non-fortified and if consumed by infants, children, adolescents and the elderly. Whereas the macronutrient concentrations of some plant drinks (soy) may approach in some cases (protein) that of cow’s milk, the nutritional quality of most plant drinks, e.g., the biological value of protein and the presence and amount of vitamins and essential minerals with high bioavailability does not. If cow’s milk is exchanged for non-fortified and non-supplemented plant drinks consumers may risk deficiencies of calcium, zinc, iodine, vitamins B2, B12, D, A, and indispensable amino acids, particularly in infants and toddlers who traditionally consume significant portions of milk. The vegetable nature, appearance and taste of such plant drinks may be appealing to adult consumers and be chosen for adding variety to the menu. However, in young children fed exclusively such plant drinks severe metabolic disturbances may occur. Parents, dietitians, physicians and consumers should be aware of such potential risks, if non-fortified plant drinks are consumed instead of milk.

Pet food, one of the largest type of commercial packaged foods, continuously sets new challenges, amongst them the possibility to enhance palatability via adjusting product composition. This will optimise texture perception across consumer groups of diverse chewing capabilities, as well as improve food oral breakdown efficiency with further impact on metabolic health and nutrient bioavailability in the digestive process. Our aim is to pioneer new methods of controlling texture by answering longstanding questions such as the impact of nutrients on the mechanical properties of foods. The impact of cellulose fibres and minerals on the fracture toughness and stiffness properties of starch food extrudates is investigated for the first time through employing tensile tests and two fracture toughness tests namely Essential Work of Fracture (EWF) and cutting, on four different compositions. Fibres alone are found to increase stiffness (stiffening) and toughness (toughening) whereas minerals decrease stiffness (softening) with a minor influence on toughness. Interestingly, fibres and minerals combined maximise toughening at 28% compared to pure starch, due to the synergistic effect of fibre-matrix de-bonding and fibre breakage mechanisms at the crack tip. These new results indicate that texture can be significantly altered through the addition of minerals and short fibres. Such information is critical in the design of products that need to satisfy both nutritional and textural criteria.

Studies on dietary fiber and nutrient bioavailability have gained an increasing interest in both human and animal nutrition. Questions are increasingly being asked regarding the faith of nutrient components such as proteins, minerals, vitamins, and lipids after feed formulation. The aim of this review is to evaluate the evidence with the perspective of fiber usage in feed formulation. The consumption of dietary fiber may affect the absorption of nutrients in different ways. The physicochemical factors of dietary fiber, such as fermentation, bulking ability, binding ability, viscosity and gel formation, water-holding capacity and solubility affect nutrient absorption. The dietary fiber intake influences the different methods in which nutrients are absorbed. The increase in the total fiber content of the diet may delay the glycemic response. Soluble fiber decreased blood glucose content whereas purified insoluble fiber has a little or no effect on the blood glucose levels after a meal. Dietary fiber and prebiotics influence the host animal well-being by regulating blood glucose or insulin levels, stool bulking effects, increasing the acidity of the gut, constructive synthesis of short chain fatty acids (SCFAs), decreasing intestinal transit time, stimulating the growth of intestinal microbes, and increasing blood parameters. Previous studies suggest that fiber affects the bioavailability of nutrients, and maintains the host wellness.

Food structure research has historically focused on building and stabilizing specific structural elements. Precise execution of unit operations in food processing is required to ensure consistent structure formation, but does not explain why a particular structure is desirable. The pattern by which food structure breaks down during oral processing, generating texture, flavor and taste, determines the acceptability of a food. However, breakdown patterns and textural perception associated with desirable food qualities are not well understood. Food materials are classified based on their physical state (liquids, semisolids or solids) and interactions with surfaces (adhesive or nonadhesive). Physical and chemical processes during oral processing are used to further characterize each food category. Typical processes include particle reduction, dissolution, hydration, removal of food from oral surface and bolus formation. This review presents a framework for classifying food materials and material transformations during oral processing in order to identify their contributions to texture perception. Practical Applications There is a constant desire to reformulate or modify foods based on economic, sustainability, health and dietary considerations. One goal of a reformulated food is to change the composition but cause no significant changes in flavor, taste and textural properties associated with desirability. An alternative goal is to modulate a specific textural element to make the food more acceptable to a target population (e.g., those with compromised chewing ability). Both goals require an understanding of the fundamental elements that cause specific textural properties. This manuscript presents an overview of how the breakdown of food structure during oral processing generates the cognition of textural properties. Once textural properties are understood based on specific elements of structural transitions, this will allow for development of textures for specific market segments (e.g., vegan, gluten free or swallowing disorders) as well as the ability to control nutrient bioavailability and flavor release.

Nutritional adequacy depends on nutrient intakes and bioavailability which strongly varies with the plant- or animal-origin of foods. The aim was to estimate iron, zinc, protein and vitamin A bioavailability from individual diets, and investigate its relation with the animal-to-plant ratio (A/P) of diets. Bioavailability was estimated in 1899 French diets using diet-based algorithms or food-group specific conversion factors. Nutrient inadequacy was estimated based on i) bioavailability calculated in each individual diet and ii) average bioavailability assumed for Western-diets. Mean iron absorption, zinc absorption, protein quality and β-carotene conversion factor were 13%, 30%, 92%, and 17:1, respectively. Bioavailability displayed a high variability between individual diets, poorly explained by their A/P. Using individual bioavailability led to different inadequacy prevalence than with average factors assumed for Western-diets. In this population, the A/P does not seem sufficient to predict nutrient bioavailability and the corresponding recommended intakes. Nutritional adequacy should be assessed using bioavailability accounting for individual diets composition.