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AbstractPurposeMaterials and methodsResultsConclusionsBuckwheat, a dicotyledonous crop of Polygonaceae family, is known for its nutritional value and adaptability to adverse climates. Local people reported that prolonged consumption of buckwheat seeds and leaves causes numbness and gastrointestinal problems. The present study was conducted to observe the impact of different doses of γ-radiations on phytoconstituents of buckwheat seeds and leaves, to make them nutritionally superior.Buckwheat seeds were treated with 5, 10, 15 and 20 kGy doses of γ-radiations and grown in an experimental farm. Various phytoconstituents in seeds and leaves were analyzed.The antioxidant, phenol, flavonoid, β-carotene, iron, calcium, lysine and arginine were increased significantly (<5%) with increasing doses of γ-radiations up to 10 kGy, whereas, anti-nutrients (tannin, phytic acid and oxalate) decreased significantly (<5%). γ-radiation @ 10 kGy is the best for the enhancement of phytoconstituents in buckwheat seeds from a nutrition point of view. Phytoconstituents in buckwheat leaves and irradiated seed progeny were positively co-related with M1 seeds.It can be concluded that the buckwheat seeds treated with a 10 kGy dose of γ-radiation are the best to produce green leaves as hara saag, and progeny seeds for preparation of flour. However, superior mutant selection and effect of by-products from γ-irradiated buckwheat seeds is the thrust area of future research. [ABSTRACT FROM AUTHOR]

Wild edible fruits provide a valuable source of sustenance and economic benefit for indigenous communities, which being often overlooked and underexploited. In order to meet the growing need for alternative nutritional sources, we conducted a study to evaluate the nutritional composition of seven (7) wild edible fruits viz. pummelo (Citrus grandis), kuji-thekera (Garcinia kydia), Nepal berry (Mahonia nepaulensis), bayberry (Myrica esculenta), laurel cherry (Prunus undulata), wild jamun (Syzygium cumini), and tamarind (Tamarindus indica) of Mizoram, north-east India. The research demonstrates that Mahonia napaulensis contains significant amounts of anthocyanin (678 ± 28 mg 100 g−1), carotenoid (1.64 ± 0.01 mg 100 g−1), total sugars (21 ± 4%), non-reducing sugars (9 ± 2%), and TSS 16.07 ± 0.32 °B. Myrica esculenta exhibited high levels of vitamin E (23.8 ± 0.6 mg 100 g−1), carbohydrate (79.84 ± 3.74%), moisture (89 ± 1%), cellulose (67.4 ± 0.7 mg 100 g−1), and Mn (28 ± 1 mg 100 g−1). Tamarindus indica is rich in starch (10.68 ± 0.30 mg 100 g−1), protein (60 ± 1%), energy (490 ± 12 kcal), dry matter (41 ± 1%), crude fiber (20.8 ± 0.4%), lignin (13.69 ± 0.01%), hemicellulose (12.09 ± 0.01%), Ca (398 ± 82 mg 100 g−1), Cu (33 ± 6 mg 100 g−1) and Zn (11.4 ± 0.7 mg 100 g−1). The findings suggest that all fruits exhibit nutritional and anti-nutritional characteristics, making them very potential for use in nutraceutical and pharmaceutical sectors. The outcomes will provide a fundamental repository of the nutritional composition of these fruits and raise public consciousness about the significance of the fruit, promoting the conservation of the biodiversity. [ABSTRACT FROM AUTHOR]

Anti-nutrient factors are inherently present in almost all major crops, which impede the absorption of crucial vitamins and minerals upon human consumption. The commonly found anti-nutrients in food crops are saponins, tannins, lectins, and phytates etc. Currently, there is a lack of computational server for identification of proteins that encode for anti-nutritional factors in plants. Consequently, this study represents a computational approach aimed at distinguishing between proteins encoding anti-nutritional factors and those providing essential nutrients. In this work, machine learning algorithms have been employed to identify plant specific anti-nutrient factor proteins from protein sequences by using compositional features. Achieving a five-fold cross-validation training performance of 94.34% AUC-ROC and 94.13% AUC-PR with extreme gradient boosting surpasses the performance of other methods such as support vector machine, random forest, and adaptive boosting. These results suggest the proposed approach is highly reliable in predicting plant-specific anti-nutritional factor proteins. The resulting prediction models have led to the development of an online server named ANPS, freely available at . [ABSTRACT FROM AUTHOR]

Pigeon pea (Cajanus cajan) is an important grain legume in tropical regions, including Ethiopia. Yet its nutritional value is often limited due to the presence of antinutritional factors and limited studies on how traditional processing methods affect the nutritional, antinutritional, functional, and antioxidant properties of the flour. This study investigates how traditional processing methods—soaking, germination, cooking, and roasting—affect the nutritional, antinutritional, functional, and antioxidant properties of pigeon pea flour. Results indicated that processing methods significantly influenced the proximate composition; germination enhanced protein content from 23.50 % to 25.50 %, while cooking and roasting decreased it. Mineral content analysis revealed that calcium, iron, and zinc levels were generally reduced, with cooking leading to the greatest decreases in mineral concentrations. All processing methods effectively reduced antinutritional components, with germination achieving the most substantial reductions in phytic acid and tannins. Functional properties were also affected: bulk density decreased across all methods, while water and oil absorption capacities increased, particularly in germinated flour. Germination notably enhanced total phenolic content from 209.61 to 252.60 mg/100 g and antioxidant activity, as measured by DPPH and FRAP values. Conversely, soaking, cooking, and roasting decreased phenolic content and antioxidant capacity. Overall, while germination improved the nutritional and antioxidant profiles of pigeon pea flour, other processing methods significantly diminished these beneficial properties, highlighting the importance of processing in enhancing the nutritional value of pigeon peas.

Chironji (Buchanania lanzan Spreng.) is a nut consumed in raw and roasted form in India and other parts of the world. It also contains high levels of oil and other nutrients similar to those found in commonly consumed nuts. However, no published data is available on the comprehensive nutritional profile, phytochemicals, and anti-nutrient factors of chironji. The present study is the first report to evaluate the effect of roasting (pan, microwave, hot air oven) of chironji kernels on the comprehensive nutritional profile, bioactive compounds, and anti-nutrients. The protein, fat, and total dietary fiber content of unprocessed (raw) and roasted chironji kernels ranged between 30.05 to 33.74, 55.94 to 60.60, and 3.38 to 3.54 g/100 g, respectively. Free sugars were significantly decreased by microwave roasting (MR) followed by Pan roasting (PR) and hot air oven roasting (HOR). Among the vitamins, B2, B3, B5 and B6 were decreased by 6.9–24.1%; 6.1–19.2%; 23.4–56.3%; and 15.3–23.7% upon MR, HOR and POR, respectively. The α, β and γ-tocopherols (TP) were also variably decreased depending on the roasting method. Roasting lowered the total carotenoids and β-carotene by 52.2% and 22.7%, respectively. Raw chironji kernels exhibited Fe, Ca, Cu and Zn of 7.17, 34.08, and 1.7 6.16 mg/100 g, respectively, that remained unaffected upon roasting. Total saturated, monounsaturated and polyunsaturated fatty acids were found to be 39, 55.2 and 5.8%, respectively, in raw chironji kernels; however, roasting did not change the fatty acid profile significantly. Catechin (6.74 mg/100 g) and rutin (3.61 mg/100 g) were observed to be the highest in raw chironji kernel and roasting significantly increased most of the individual polyphenols. Total phenolics and total flavonoids content were observed of 1150 mg GAE/100 g and 113.12 mg CE/100 g, respectively, in raw chironji kernels. The PR increased the DPPH- and ABTS- activities significantly. Overall, microwave roasting retained high levels of nutrients, but pan roasting improved the antioxidant potential of chironji kernels. [ABSTRACT FROM AUTHOR]

BACKGROUND: Browntop millet has gained popularity in recent years owing to its nutritional superiority and health benefits. However, the usage of browntop millet flours as ingredients in composite flours and functional foods is constrained due to a lack of information regarding the grain composition and its flour functionality. Therefore, the distribution of nutrients, anti‐nutrients in browntop millet milled fractions and their flour functionality was evaluated in comparison to whole grain flour. RESULTS: Bran fraction comprised the highest protein (13.7%) and fat contents (27%) among other fractions. Pearling of dehulled grains considerably reduced phytic acid, saponins and flatulence‐causing oligosaccharides in pearled grain flours. Besides, this led to the enrichment of soluble fibre, minerals, phenolics and trypsin inhibitors in bran fraction. Milling also impacted flour functionality. Despite its lower water holding ability, dehulled grain flour exhibited significantly higher oil absorption capacity than whole grain flour due to the removal of fibre‐rich hull fraction. Although emulsion (45.2%) and foaming capacities (12.5%) were superior in bran flour, foam stability was greater in pearled grain flours. CONCLUSION: These findings suggest the potential utilisation of browntop millet milled flours as ingredients in the development of distinct food formulations and as partial substitutes to wheat flour in confectionary and bakery products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Brassica campestris (syn. Brassica rapa) is often known as mustard and is grown worldwide owing to its health-promoting characteristics associated with the presence of nutrients and phytochemicals. Along with the nutritional components, B. campestris also contains anti-nutrients (phytates, oxalates, tannins, alkaloids, saponins) that can cause adverse severe health effects to consumers, including rashes, nausea, headaches, bloating and nutritional deficiencies. In the present study, heating (blanching) and fermentation (Lactiplantibacillus plantarum) treatments were applied to reduce the load of the anti-nutrients of B. campestris leaves harvested at three different growth stages: the first stage (fourth week), the second stage (sixth week) and the third stage (eighth week). Results revealed that fermentation treatment using Lp. plantarum increases the ash (5.4 to 6%), protein (9 to 10.4%) and fiber (9.6 to 10.7%) contents, whereas moisture (0.91 to 0.82%), fat (9.9 to 9.1%) and carbohydrate (64.5 to 64.2%) contents decreased among B. campestris samples, and the trend was similar for all three stages. Blanching and fermentation lead to the reduction in phytates (46, 42%), saponins (34, 49%), tannins (1, 10%), oxalates (15, 7%) and alkaloids (10, 6%), separately as compared to raw samples of B. campestris leaves. In contrast, fermentation had no considerable effect on phytochemical contents (total phenolic and total flavonoids) and antioxidant potential (DPPH and FRAP). The action of blanching followed by fermentation caused more decline in the aforementioned toxicants load as compared to blanching or fermentation alone. Structural modifications in blanching and the biochemical conversions in fermentation lead to enhanced stability of nutrients and antioxidant potential. Taken together, these findings suggest blanching followed by fermentation treatments as a reliable, cost-effective and safer approach to curtail the anti-nutrient load without affecting the proximate composition, phytochemical attributes and antioxidant activity. [ABSTRACT FROM AUTHOR]

This study explored how genotype, seed color, and seed weight affect major biochemical components in 95 faba bean accessions. Genotype variation significantly affected convicine, total tannin (TTC), total saponin, and total phenol (TPC) contents. Seed color and weight variations affected several parameters, with their interaction significantly affecting convicine, total vicine-convicine content (TVC), TTC, total polyunsaturated fatty acid (PUFA), and antioxidant activities. Genotype interaction with seed weight and seed color also significantly affected convicine, TVC, TPC, oleic acid, linoleic acid, PUFA, and ferric-reducing antioxidant power. Vicine, dietary fiber, total fat, crude protein, palmitic acid, and stearic acid contents remain unaffected by these factors. Multivariate analysis showed that brown and small beans had distinctive characteristics. Overall, this study demonstrated the connection between biochemical components, genotype, and seed traits in faba beans. Therefore, these factors should be considered when choosing faba bean genotypes for use in the food industry and breeding programs.

Pigeon pea (Cajanus cajan) is one type of legume that is not yet popular in Indonesia, especially in South Sulawesi. Despite its high nutritional content, pigeon pea contains an anti-nutritional compound called phytic acid, which can inhibit nutrient absorption. This study aims to determine the effect of soaking, boiling, and fermentation on the reduction of phytic acid levels and the nutritional characteristics of pigeon pea. The research was conducted in two stages: the first stage to examine the effect of treatments on the reduction of phytic acid, and the second stage to characterize the nutritional components of pigeon pea flour after the best treatment was obtained. The results showed that 48-hour fermentation resulted in the highest reduction of phytic acid levels at 72.01%, while 24-hour soaking resulted in the lowest reduction at 53.705%. Nutritional characterization in the second stage showed that fermented pigeon pea had a moisture content of 7.53%, ash content of 2.56%, protein content of 20.61%, fat content of 0.80%, and carbohydrate content of 68.51%. In conclusion, 48-hour fermentation is the best treatment to reduce phytic acid levels in pigeon pea, with a reduction of 72.01%

Abstract Pigeon pea (Cajanus cajan L.) is one of the most important legume crops grown in subtropical and tropical regions with high nutritional quality. However, the consumption of pigeon pea is very limited worldwide owing to its high level of anti‐nutrients, hard texture, and unpleasant characteristic taste. The present review summarized the nutritional profile and health benefit of pigeon pea with special attention to its bioactive phytochemicals (e.g., cajanin, cajanol, and cajaninstilbene acid). Furthermore, some aspects that can help promote the application of pigeon pea in foods were highlighted from the perspectives of physical (i.e., thermal, extrusion, and ultrasound‐assisted), chemical (i.e., chemical modification and enzymatic hydrolysis), and biological treatment (i.e., sprouting and fermentation). The primary impact of physical methods was confined to the mitigation of anti‐nutrients. Chemical approaches were less explored and mainly targeted on the modification of starch and protein in pigeon pea. In contrast, the biological methods were found to decrease the level of anti‐nutritional factors, increase the production of bioactive phytochemicals, and improve the sensory properties of pigeon pea. Therefore, biological methods, especially sprouting techniques, are considered to be more promising.

This study was carried out to determine the mineral and antinutrient content of fermented millet-pumpkin leaves composite flour extruded snacks. Pearl millet grains were carefully sorted to remove unwanted materials, washed and soaked and allowed to ferment for 24 h and 48 h, it was finally dried in an oven dryer and the dried grains were milled using a laboratory hammer mill. Calcium, potassium, phosphorus and iron ranged from 42.71 to 116.58 mg/100g, 138.72 to 218.76 mg/100g, 110.36 to 170.80 mg/100g, 62.51 to 78.67mg/100g for 24 h fermentation time and 46.36 to 125.97 mg/100g, 153.15 to 255.94 mg/100g, 98.64 to 146.73 mg/100g and 74.77 to 90.22 mg/100g for 48 h fermentation time, respectively. The interactive effect of fermented millet and pumpkin leave flour does not have a significant (p>0.05) effect on the calcium, potassium and iron content at both 24 h and 48 h fermentation time while it has a significant (p>0.05) effect on the trypsin inhibitor at 24 h fermentation time. The solution process to the optimization of extruded snacks from fermented millet and pumpkin leaves flour blends are 90% fermented millet flour and 10% pumpkin leaves flour and 87% fermented millet flour and 13% pumpkin leaves flour at 24 h and 48 h fermentation time, respectively. Result shows that fermentation and extrusion process could be used to enrich the nutritional potential of millet extruded snacks.

This perspective article delves into the current state of the art pertaining to the nutritional aspects of plant-based meat and identifies future opportunities for improvement in this line of research. A comparative overview of the macro- and micronutrients of plant-based meat products vis-à-vis conventional animal meat is presented in the initial section. This article explains the differences in their nutritional profiles, highlighting the advantages (equivalent protein content, low saturated fat, source of dietary fiber) and challenges (incomplete amino acid profile, anti-nutrients, and low bioavailability of nutrients) of plant-based alternatives. Emphasis has been placed on the health challenges posed by anti-nutrients in plant-based meat and the role of phytase as a promising solution for mitigating these concerns. The latter sections of this article highlight the ability of phytase enzymes to cause a substantial reduction in phytic acid content and improve the absorption of iron and zinc from the food matrix while not affecting the textural attributes of end products. By deliberating on these critical factors, the article aims to contribute to the ongoing dialogue on the nutritional aspects of plant-based meat and the scientific strategies to mitigate the nutritional challenges currently associated with this category of alternative protein products. [ABSTRACT FROM AUTHOR]

Lima beans (Phaseolus lunatus) and adzuki beans (Vigna angularis) are some of the most nutritious underutilized pulses that are significant in being used as basic ingredients for the preparation of various food products. The present study aimed to determine the impact of soaking and germination on nutritional and bioactive components, in vitro protein digestibility, reducing power, metal chelating capacity, antioxidant activity, and anti-nutritional components of lima and adzuki beans. The findings showed that during the germination treatment, the in vitro protein digestibility of lima and adzuki beans increased by 14.75 and 10.98%, respectively. There was an increase in the antioxidant activity of lima beans by 33.48% and adzuki beans by 71.14% after 72 h of germination, respectively. The reducing power assay of lima and adzuki beans indicated an increase of 49.52 and 36.42%, respectively, during germination. Similarly, the flavonoid and metal chelating activity increased in lima and adzuki beans after 72 h of germination. In contrast, the anti-nutrients, such as phytic acid, tannin content, and trypsin inhibitor activity, decreased significantly p < 0.05 after 72 h of germination. These results are encouraging and allow for utilizing the flour obtained from the germinated beans in functional bakery products, which can contribute to eradicating protein deficiency among some population groups. At the same time, promoting soaking and germination of the beans as a way to enhance the nutritional quality and reduce anti-nutrients can contribute to the interest in these underutilized pulses. They could be seen as an additional tool to improve food security. [ABSTRACT FROM AUTHOR]

Sorghum and pearl millet contain anti-nutritional factors such as tannins and phytic acid, which limits their use in processed food products. Pre-treatment processes of these traditional grains such as dehulling, roasting, and fermentation, have potential to reduce the anti-nutritional factors. However, there is death in data on their efficacy. Therefore, this study aimed to evaluate the effect of dehulling, fermenting and roasting on the proximate, micronutrient and anti-nutritional content of sorghum and pearl millet flour from Zimbabwe. The grains were roasted, dehulled, fermented, and milled into flour. Four treatments namely, (1) unprocessed sorghum (control 1), (2) processed sorghum, (3) unprocessed pearl millet (control 2) and (4) processed pearl millet were prepared. The treatment samples were evaluated for proximate and mineral content using standard methods of analysis (AOAC, 2000) and inductively coupled plasma atomic emission spectrophotometry (ICP-OES) method, respectively. Phytates and tannins were measured using the UV Spectrophotometer method. The alkaloid content was determined gravimetrically. Data were analysed statistically using ANOVA at 95% probability. Sorghum processing i.e. dehulling, fermenting, roasting and milling significantly increased the protein content (from 15.0±0.08 to 20.0±3.98%) and ash content (from 3.6±0.05 to 4.2±0.52%) (p<0.05). No significant difference in fat content was observed between the processed and unprocessed sorghum and pearl millet (p>0.05). Similarly, the protein content of pearl millet significantly increased after processing (from 20.0 ±0.07 to 25±2.875) (p<0.05), while carbohydrate and ash content reduced significantly after processing (p<0.05). The processed pearl millet had significantly higher moisture content than the unprocessed (p<0.05). No significant difference in the calcium, iron and sodium content was recorded between the processed and unprocessed sorghum (p>0.05). The magnesium content decreased significantly after processing sorghum (p<0.05). However, potassium and zinc content increased significantly after processing (p<0.05). Processing pearl millet significantly increased in the calcium, potassium and zinc content (p<0.001). No significant difference in the iron content was observed between the two treatments (p>0.05). The magnesium and sodium content decreased significantly after processing (p<0.001). Processing pearl millet and sorghum significantly reduced the phytic acid content and tannin levels (p<0.05). The alkaloid content of the processed sorghum decreased significantly, while no significant difference in alkaloid content was recorded between processed and unprocessed pearl millet (p>0.05). Processing of sorghum and pearl millet is recommended since it improves the nutritional composition and lowers anti-nutritional factors. [ABSTRACT FROM AUTHOR]

Non-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge in interest, with non-thermal plasma garnering particular attention. Cold plasma exhibits promising outcomes, including enhanced germination, improved functional and rheological properties, and microorganism destruction. This has sparked increased exploration across various domains, notably in hydration and rheological properties for creating new products. This review underscores the manifold benefits of applying cold plasma to diverse food materials, such as cereal and millet flours, and gums. Notable improvements encompass enhanced functionality, modified color parameters, altered rheological properties, and reduced anti-nutritional factors. The review delves into mechanisms like starch granule fragmentation, elucidating how these processes enhance the physical and structural properties of food materials. While promising for high-quality food development, overcoming challenges in scaling up production and addressing legal issues is essential for the technology's commercialization.

Cissus rotundifolia, Cyphostemma digitatum, and Cissus quadrangularis which belong to Vitaceae family are used as local traditional vegetables by local communities in Saudi Arabia and different regions in Asia for nutritional and therapeutic purposes. They were analyzed in this study in order to provide scientific evidence for their usage as nutritional and medicinal herbs. The protein, fat, fibre, cyanogenic glycoside, phytic acid, flavonoid, and tannin contents of the three species differed significantly (P < 0.05). Results from the nutritional analysis revealed the richness of C. rotundifolia leaves in crude protein (14.54%), carbohydrates (52.32%), fats (6.99%), and energy value (330.35 Kcal/100 g). C. rotundifolia and C. digitatum leaves showed comparable amounts of both vitamins C and A. The highest crude fiber was found in C. quadrangularis (23.82%), which also exhibited a good carbohydrate content (57.20%). Calcium was the most abundant mineral in the studied whole leaf extracts, followed by potassium. C. quadrangularis contained the highest concentrations of sodium (236 mg/100 g), iron (29 mg/100 g) and the lowest level of magnesium (96 mg/100 g). The concentrations of heavy metals in all samples were below the permissible level in food. In terms of antinutritional factors, all extracts had comparatively low levels of cyanogenic glycoside, phytate, alkaloid, and saponin contents. The leaves of C. quadrangularis contained significantly high levels of phenol, flavonoid, tannin, and proanthocyanidin content. C. rotundifolia leaves had a high level of DPPH radical quenching power (IC50 = 52.27 µg/mL) that was comparable to that of the standard (IC50 = 51.47 µg/mL). Inhibitory activities against alpha-amylase significantly varied among the extracts analyzed. The leaves of C. quadrangularis strongly inhibited alpha-amylase, and their impact was close to the effect of acarbose as a standard anti-diabetic agent. The findings revealed that the studied leafy wild plants can be used as a good source of various nutrients and beneficial biochemicals. [ABSTRACT FROM AUTHOR]

This study was carried out to determine the mineral and antinutrient content of fermented millet-pumpkin leaves composite flour extruded snacks. Pearl millet grains were carefully sorted to remove unwanted materials, washed and soaked and allowed to ferment for 24 h and 48 h, it was finally dried in an oven dryer and the dried grains were milled using a laboratory hammer mill. Calcium, potassium, phosphorus and iron ranged from 42.71 to 116.58 mg/100g, 138.72 to 218.76 mg/100g, 110.36 to 170.80 mg/100g, 62.51 to 78.67mg/100g for 24 h fermentation time and 46.36 to 125.97 mg/100g, 153.15 to 255.94 mg/100g, 98.64 to 146.73 mg/100g and 74.77 to 90.22 mg/100g for 48 h fermentation time, respectively. The interactive effect of fermented millet and pumpkin leave flour does not have a significant (p>0.05) effect on the calcium, potassium and iron content at both 24 h and 48 h fermentation time while it has a significant (p>0.05) effect on the trypsin inhibitor at 24 h fermentation time. The solution process to the optimization of extruded snacks from fermented millet and pumpkin leaves flour blends are 90% fermented millet flour and 10% pumpkin leaves flour and 87% fermented millet flour and 13% pumpkin leaves flour at 24 h and 48 h fermentation time, respectively. Result shows that fermentation and extrusion process could be used to enrich the nutritional potential of millet extruded snacks. [ABSTRACT FROM AUTHOR]

Anti-nutrients are substances either found naturally or are of synthetic origin, which leads to the inactivation of nutrients and limits their utilization in metabolic processes. Phytic acid is classified as an anti-nutrient, as it has a strong binding affinity with most minerals like Fe, Zn, Mg, Ca, Mn, and Cd and impairs their proper metabolism. Removing anti-nutrients from cereal grains may enable the bioavailability of both macro- and micronutrients which is the desired goal of genetic engineering tools for the betterment of agronomic traits. Several strategies have been adopted to minimize phytic acid content in plants. Pursuing the molecular strategies, there are several studies, which result in the decrement of the total phytic acid content in grains of major as well as minor crops. Biosynthesis of phytic acid mainly takes place in the seed comprising lipid-dependent and lipid-independent pathways, involving various enzymes. Furthermore, some studies show that interruption of these enzymes may involve the pleiotropic effect. However, using modern biotechnological approaches, undesirable agronomic traits can be removed. This review presents an overview of different genes encoding the various enzymes involved in the biosynthetic pathway of phytic acid which is being targeted for its reduction. It also, highlights and enumerates the variety of potential applications of genome editing tools such as TALEN, ZFN, and CRISPR/Cas9 to knock out the desired genes, and RNAi for their silencing. [ABSTRACT FROM AUTHOR]

There is an increasing awareness of the difficulties associated with ensuring optimal nutrition for everyone, while preserving the environment. This issue is particularly relevant in the context of aquaculture, as it heavily relies on marine resources for essential feed components, while also playing a crucial role in supplying vital nutrients such as omega-3 long chain polyunsaturated fatty acids. Aquaculture is responsible for producing the majority of the world's fish and seafood, making it a significant contributor to global food security. However, the rising costs of traditional feed ingredients and the unsustainable exploitation of natural resources pose significant challenges to aquaculture production. To address these challenges, various methods and techniques are employed, with the recent trend being the utilization of unconventional feed ingredients in the aquaculture sector. These alternative feed sources include plant-based products, various types of algae (both micro and macroalgae), single-cell protein derived from bacteria and yeast, as well as insect meal, poultry by-products, meat and bone meal etc. all aimed at promoting sustainable food production in aquaculture. The objectives of this review are to elucidate the role of "blue-food production" (which encompasses animals, plants and algae harvested from freshwater and marine environments) within a circular bio-economy, to explore how this approach can enhance the sustainability and resilience of aquaculture, and to provide an overview of emerging novel nutrient sources for aquaculture species. [ABSTRACT FROM AUTHOR]

Brassica campestris (syn. Brassica rapa) is often known as mustard and is grown worldwide owing to its health-promoting characteristics associated with the presence of nutrients and phytochemicals. Along with the nutritional components, B. campestris also contains anti-nutrients (phytates, oxalates, tannins, alkaloids, saponins) that can cause adverse severe health effects to consumers, including rashes, nausea, headaches, bloating and nutritional deficiencies. In the present study, heating (blanching) and fermentation (Lactiplantibacillus plantarum) treatments were applied to reduce the load of the anti-nutrients of B. campestris leaves harvested at three different growth stages: the first stage (fourth week), the second stage (sixth week) and the third stage (eighth week). Results revealed that fermentation treatment using Lp. plantarum increases the ash (5.4 to 6%), protein (9 to 10.4%) and fiber (9.6 to 10.7%) contents, whereas moisture (0.91 to 0.82%), fat (9.9 to 9.1%) and carbohydrate (64.5 to 64.2%) contents decreased among B. campestris samples, and the trend was similar for all three stages. Blanching and fermentation lead to the reduction in phytates (46, 42%), saponins (34, 49%), tannins (1, 10%), oxalates (15, 7%) and alkaloids (10, 6%), separately as compared to raw samples of B. campestris leaves. In contrast, fermentation had no considerable effect on phytochemical contents (total phenolic and total flavonoids) and antioxidant potential (DPPH and FRAP). The action of blanching followed by fermentation caused more decline in the aforementioned toxicants load as compared to blanching or fermentation alone. Structural modifications in blanching and the biochemical conversions in fermentation lead to enhanced stability of nutrients and antioxidant potential. Taken together, these findings suggest blanching followed by fermentation treatments as a reliable, cost-effective and safer approach to curtail the anti-nutrient load without affecting the proximate composition, phytochemical attributes and antioxidant activity.

The nutritional, anti-nutritional contents of calabash gourd (Lagenaria siceraria) seed flour and some nutritional values of its oil were evaluated using standard analytical methods. The proximate analysis ranged from 3.9 (ash) – 46.2% (fat). Phosphorous (554 mg/100 g) was found to be the most abundant mineral in the seed flour. Anti-nutrients recorded for the seed flour were 10.2% (saponin), 0.794 (cyanide), 1.31 (tannin), 10.3 (oxalate) and 19.3 mg/100 g (Phytate). The amino acids composition of the seed flour ranged from 0.746 (methionine) – 18.6 g/100 g cp (glutamic acid). The total PUFA and the total SFA contents of the seed oil were 63.6% and 20.6% respectively. The total phospholipid content of the seed oil was 987 mg/100 g while the total sterol value was 257 mg/100 g. The seeds of calabash gourd could be utilized as an alternative source of stable vegetable oil, mineral elements and protein for culinary and industrial applications. [ABSTRACT FROM AUTHOR]

The study analysed the chemical and sensory properties of herbal tea made from blends of monkey sugarcane (Costus afer) and asthma plant (Euphorbia hirta) leaves. Specifically, it determined the mineral, vitamin, phytochemical, antinutrients and sensory compositions of the herbal tea blend. The herbal tea blend was processed into powder and were formulated at the ratios of 100 % C. afer and 0 % E. hirta; 60 % C. afer and 40 % E. hirta; 50 % C. afer and 50 % E. hirta; and 40 % C. afer and 60 % E. hirta. The herbal blends were evaluated using standard methods. The results of the mineral compositions are: calcium (24.30-33.20 mg/100g), magnesium (6.61-113.07 mg/100g); zinc (10.63-13.79 mg/100g); iron (9.32-21.24 mg/ml). Vitamin composition are; Vitamin C (1.78-2.44 mg/100g), Vitamin A (0.32-2.43 mg/100g) and Vitamin E (0.26-1.42 mg/100g). The results revealed the mineral and vitamin contents of the herbal tea were significantly different (p < 0.05) except for vitamin C. The phyto-nutrient compositions of the herbal tea blend are: alkaloid (1.30-2.40 %) and flavonoid (2.20-4.80 %). Antinutrient compositions of the herbal tea blend are; tannin (33.00-59.26 µg/ml) and oxalate (2.41-3.07 g/l). They were all significantly different (p < 0.05). The sensory characteristics of the herbal infusions for taste is (6.25-7.20), colour (6.45-7.22), appearance (6.10-7.30), aroma (6.30-7.30) and general acceptability (6.90-7.50). With the exception of general acceptability, the sensory characteristics of the herbal infusions were significantly different (p < 0.05). The herbal infusion with equal blends had the best organoleptic appeal. The study recommends that consumers could make up for nutrients such as calcium and magnesium from other sources to meet the Recommended Daily Allowance. [ABSTRACT FROM AUTHOR]

Micronutrient malnutrition is a global challenge. However, there are promising opportunities for combating it through the consumption of neglected and underutilized leafy green vegetables. Senecio biafrae is an underutilized and nutrient-rich green leafy vegetable with huge nutritional and health potentials that have remained unexploited. The aim of this research was to evaluate the proximate, mineral, vitamin, anti-nutrient contents of the leaves of Senecio biafrae. Leaves of Senecio biafrae were collected from five communities in Ekiti State and analyzed using standard biochemical methodologies. The results showed that the leaves differed significantly in nutritional and anti-nutritional contents. The leaves were rich in potassium, magnesium, and calcium, and low in fat and anti-nutrient contents for all the groups studied. The Pearson's correlation results showed that most of the nutritional parameters either had inverse or no relationships with anti-nutrients. The crude protein showed significantly positive correlations with dry matter (0.90**) and a negative correlation with cyanogenic glycosides (-0.90**). Cyanogenic glycosides showed significantly negative correlations with potassium (-0.63**), calcium (-0.66**) and dry matter (-0.44*). Nitrate showed no significant relationship with any nutritional parameter. Oxalate and tannin showed no significant relationship with the vitamins. Phytate and tannin showed no significant relationship with the proximate contents and minerals. The results showed that Senecio biafrae leaf is nutrient-rich and could help to mitigate the effects of micronutrient deficiencies. The variations and relationships among the nutritional and anti-nutritional parameters could enhance meaningful selection and nutritional quality through breeding.

The nutritional attributes of sesame, Sesamum indicum, vary substantially and are primarily influenced by the plant’s genetic makeup. This investigation accessed the biochemical composition of sesame mutants from two generations. Seeds of eleven M3 lines were planted in a Randomized Complete Block Design (RCBD) to raise M4 lines, which were advanced to M5 generation. The seeds were harvested at maturity, and their biochemical compositions were quantitatively determined following standard procedures. Results revealed significant differences (p < 0.05) in the biochemical composition of the mutants across the two generations. Exactly 27.27% of the mutants showed a substantial increase in oil composition over their parental varieties at the M4 generation. In comparison, 36.36% of the mutants had higher oil contents than their parental varieties at the M5 generation. The M5 mutants showed significantly (p < 0.05) higher oil content than the M4 mutants. Significant differences (p < 0.05) were observed in the protein content of M4 and M5 mutants, with M4 mutants having higher protein content. Significant differences (p < 0.05) were observed in fibre, carbohydrate, energy, and moisture contents of M4 and M5 mutants, with M5 mutants having significantly higher (p < 0.05) carbohydrate and energy contents, while no significant difference (p > 0.05) was observed in ash content of M4 and M5 mutants. Results also reveal significant differences (p < 0.05) in anti-nutrients of M4 and M5 mutants with notable reductions in some anti-nutritional properties of some mutant lines. High and stable nutritional attributes are desirable traits in sesame breeding. The identified mutants with desirable traits are potential candidates that could be selected and developed as the first mutant varieties of sesame in Nigeria.

Finger millet (Eleucine coracana), cowpea (Vigna unguiculata), and bio-fortified vitamin A "orange" maize (Zea mays) are three nutrient dense crops currently being promoted in Zimbabwe. The effect on nutrient content of processing these specific crop varieties has not been investigated. Therefore, this study was designed to determine the effects of germination and roasting on the proximate, mineral, and antinutritional factors in finger millet, cowpeas and orange maize. Finger millet grains were germinated for 48hrs, cowpeas and orange maize for 24hrs, at room temperature (20-23oC). Both raw and processed samples were dried and milled into flour for the determination of proximate and mineral and anti-nutritional composition. Protein content of finger millet increased significantly after processing from 6.53±0.25 mg/100 g to 11.27±0.15 mg/100 g in germinated finger millet flour (P<0.05). Germination of finger millet resulted in significantly increased minerals (mg/100 g); calcium from 345.53±0.55 to 352.63±0.21, zinc from 3.59±0.15 to 8.71±0.01, sodium from 49.89±0.16 to 57.78±1.20 and iron content from 3.75±0.05 to 4.52±0.01 whilst magnesium and potassium decreased significantly from 198.09±0.07 to 69.08±0.06 and 487.08±0.03 to 144.78±0.27 respectively. Processing of cowpeas resulted in slight but significant increase in protein content (20.47±0.21 to 28.50±0.10), increased calcium (138.18±0.12 to 148.18±0.12 mg/100 g), magnesium (14.23±2.00 to 19.18±0.31 mg/100 g), potassium (232±4.00 to 443.41±0.02 mg/100 g) and iron (4.85±0.03 to 4.86±0.04 mg/100 g). Conversely zinc and sodium decreased from 4.5±0.30 to 2.9±0.10 mg/100 g and 31.85±0.03 to 11.64±0.02 mg/100 g, respectively. Notably for orange maize, protein content did not change from 10.06±0.04 to 10.04±0.04 g/100 g before and after processing. Calcium increased from 47.02±2.82 to 57.99±8.85 (mg/100 g), magnesium from 90.91±0.11 to 108.30±0.53 (mg/100 g), potassium from 2.13±0.04 to 4.33±0.25 (mg/100 g), sodium from 0.50±0.02 to 0.70±0.02 (mg/100 g) and iron from 0.50±0.02 to 1.25±0.05 (mg/100 g). Zinc decreased from 6.2±0.2 to 3.53±0.55 (mg/100 g). Tannins, oxalates and phytates decreased significantly after processing of all three crops. Results showed that germination and roasting increased the nutritional profile and decreased anti-nutrient content in finger millet, cowpeas and orange maize. Therefore, it is important to consider germinating and roasting these grains during processing to increase the nutritional potential of the end food product. Further studies are required to investigate the decrease in some nutrients after germination and roasting and possibly establish optimum processing parameters for improved nutrient profile of these food crops. [ABSTRACT FROM AUTHOR]

Iron and zinc malnutrition is a global humanitarian concern that mostly affects newborns, children, and women in low- and middle-income countries where plant-based diets are regularly consumed. This kind of malnutrition has the potential to result in a number of immediate and long-term implications, including stunted growth, an elevated risk of infectious diseases, and poor development, all of which may ultimately cause children to not develop to the fullest extent possible. A determination of the contributions from genotype, environment, and genotype by environment interactions is necessary for the production of nutrient-dense lentil varieties that offer greater availability of iron and zinc with a high level of trait stability. Understanding the genotype and environmental parameters that affect G x E (Genotype x Environment) interactions is essential for plant breeding. We used GGE(Genotype, Genotype x Environment interactions) and AMMI (Additive Main effects and Multiplicative Interaction) models to study genetic stability and GE(Genotype x Environment interactions) for grain Fe, Zn, Al, and anti-nutritional factors like phytic acid content in sixteen commercially produced lentil cultivars over several different six geographical locations across India. Significant genetic variability was evident in the Fe and Zn levels of different genotypes of lentils. The amounts of grain iron, zinc, and phytic acid varied from 114.10 to 49.90 mg/kg, 74.62 to 21.90 mg/kg, and 0.76 to 2.84 g/100g (dw) respectively. The environment and GE (Genotype x Environment interactions) had an impact on the concentration of grain Fe, Zn, and phytic acid (PA). Heritability estimations ranged from low to high (53.18% to 99.48%). The study indicated strong correlation between the contents of Fe and Zn, a strategy for simultaneously increasing Fe and Zn in lentils may be recommended. In addition, our research revealed that the stable and ideal lentil varieties L4076 (Pusa Shivalik) for Fe concentration and L4717 (Pusa Ageti) for Zn content, which have lower phytic acid contents, will not only play an essential role as stable donors in the lentil bio-fortification but will also enable the expansion of the growing area of bio-fortified crops for the security of health and nutrition. [ABSTRACT FROM AUTHOR]

Background: Native plants are important forest resource commonly explored in traditional cuisines and ethnomedicine in developing countries. Unfortunately, these plants are used routinely with inadequate awareness of their nutrient quality and bioactive components. Objective: This study aimed at investigating the nutritional values, anti-nutrient factors, and antioxidant properties of selected native vegetables that are most commonly consumed in Southwestern Nigeria. Method: The target species were selected based on the preference of 80 respondents from eight different communities using a semi-structured questionnaire. Proximate, antinutrient, vitamins, and Antioxidants constituents were determined using standard methods. Results: The nutritional composition reveals that S. biafrae leaves had the highest moisture (80.21%) and ash contents (3.82%). However, P. guineense leaves contain higher fibre (3.84%), protein (16.39%), and Carbohydrate (13.45%) content. Whereas P. mildbraedii leaves had a significantly high concentration of fat (0.94%). Very low antinutrient content was obtained from the vegetables, with S. biafrae having a significantly low level of phytate (1.24 mg/g), oxalate (0.09 mg/g), tannin (1.38 mg/g), and saponin -1 (7.64 mg/g) compared to others. Antioxidants like phenol (9.75-15.78 mg.g), Vitamin C (5.49-23.25 mg.g-1), and Vitamin A (278.25 - 705.64 unit.g-1)obtained from the vegetables have an endless supply of natural and vital nutrients that the body requires for good health. Conclusion: Distinctively, the choice vegetables can be reputed as remarkable repositories of essential nutrients, and pharmacologically relevant antioxidant molecules. [ABSTRACT FROM AUTHOR]

Abstract Kidney beans (KBs) are a nutrient‐dense and inexpensive legume crop that plays a crucial role in ensuring food security and is consumed globally. They are a treasure trove of nearly 20–30% protein, called vicilin or phaseolin, and these beans are also fair sources of vitamins, minerals, antioxidants, and bioactive compounds. These protein compounds have significant potential as plant‐based protein sources, owing to their functional properties and nutritional benefits. The current article provides an enthralling insight into the nutritional profile, constraints on its usage, production, and other basic details of KB. It highlighted the processing technology of the kidney bean protein isolates (KBPIs), and an in‐depth discussion was done on the KBPI's structural and functional traits to explore their potential, which is helpful in the formulation of novel foods and beverages. In the present scenario, KBPI in large‐scale industrial applications is skimpy; hence, the present article provides the applications of KB proteins in foods and edible films, which could be beneficial in the futuristic world. The current article opens up new avenues for investigating the utilization of KBs and their proteins in research and development (R&D) and manufacturing. This approach encourages further exploration of KB and their proteins in R&D, manufacturing, and commercialization. Such efforts have the potential to add significant value to KBs, promote healthy lifestyles among consumers, and boost the economy. Overall, the article presents a compelling case for expanding the utilization of KB in various applications, highlighting the possibilities for innovation and Legume Science development in this area.

Lima beans (Phaseolus lunatus) and adzuki beans (Vigna angularis) are some of the most nutritious underutilized pulses that are significant in being used as basic ingredients for the preparation of various food products. The present study aimed to determine the impact of soaking and germination on nutritional and bioactive components, in vitro protein digestibility, reducing power, metal chelating capacity, antioxidant activity, and anti-nutritional components of lima and adzuki beans. The findings showed that during the germination treatment, the in vitro protein digestibility of lima and adzuki beans increased by 14.75 and 10.98%, respectively. There was an increase in the antioxidant activity of lima beans by 33.48% and adzuki beans by 71.14% after 72 h of germination, respectively. The reducing power assay of lima and adzuki beans indicated an increase of 49.52 and 36.42%, respectively, during germination. Similarly, the flavonoid and metal chelating activity increased in lima and adzuki beans after 72 h of germination. In contrast, the anti-nutrients, such as phytic acid, tannin content, and trypsin inhibitor activity, decreased significantly p < 0.05 after 72 h of germination. These results are encouraging and allow for utilizing the flour obtained from the germinated beans in functional bakery products, which can contribute to eradicating protein deficiency among some population groups. At the same time, promoting soaking and germination of the beans as a way to enhance the nutritional quality and reduce anti-nutrients can contribute to the interest in these underutilized pulses. They could be seen as an additional tool to improve food security.

This perspective article delves into the current state of the art pertaining to the nutritional aspects of plant-based meat and identifies future opportunities for improvement in this line of research. A comparative overview of the macro- and micronutrients of plant-based meat products vis-à-vis conventional animal meat is presented in the initial section. This article explains the differences in their nutritional profiles, highlighting the advantages (equivalent protein content, low saturated fat, source of dietary fiber) and challenges (incomplete amino acid profile, anti-nutrients, and low bioavailability of nutrients) of plant-based alternatives. Emphasis has been placed on the health challenges posed by anti-nutrients in plant-based meat and the role of phytase as a promising solution for mitigating these concerns. The latter sections of this article highlight the ability of phytase enzymes to cause a substantial reduction in phytic acid content and improve the absorption of iron and zinc from the food matrix while not affecting the textural attributes of end products. By deliberating on these critical factors, the article aims to contribute to the ongoing dialogue on the nutritional aspects of plant-based meat and the scientific strategies to mitigate the nutritional challenges currently associated with this category of alternative protein products.