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The utilization of oilseeds in food formulations is prevalent due to their health benefits and nutritional value. These protein-rich oilseeds serve as an affordable and essential source of nutrients and bioactive compounds, fulfilling human protein requirements. As such, this study sought to investigate the impact of partially replacing wheat flour with oilseeds in different proportions on the nutritional and quality characteristics of biscuits.

Oilseeds, including terebinth, sesame and flaxseed, were partially substituted with wheat flour in amounts of 0, 5, 10, 15, 20 and 25%. The effects of this substitution on the storage stability, nutritional content and physical properties of the resulting biscuits were examined.

The L* (from 69.75 to 54.06) and b* (from 28.59 to 21.60) color values of biscuits decreased with the supplement of oilseeds. The oilseeds addition increased the protein, fat, energy, and ash values of biscuits. At the highest level of added terebinth, sesame and flaxseed, respectively, the amounts measured were 5984.62 mgGAE/kg, 1553.85 mgGAE/kg and 2169.23 mgGAE/kg, which were higher than the control biscuits (715.39 mgGAE/kg). The incorporation of oilseeds resulted in a substantial decrease in pH and peroxide values, while the moisture content was increased throughout the 6-month storage period. The use of terebinth in biscuits led to better oxidative stability than sesame and flaxseed-containing samples. The biscuit samples with terebinth had a longer induction time. The lowest induction time of biscuits with 25% flaxseed was chosen, approximately 3.5 h.

Oilseed flours, which are rich in lipids, have been shown to enhance the quality of biscuits. However, further studies could aim to reduce the amount of shortening used to improve their quality even further. Reducing the shortening could keep the lipid content at an acceptable amount, especially considering consumers' current expectations for low-fat foods.

Plant-based bioactive are generally known as secondary metabolites and have promising therapeutic attributes, especially antioxidative properties.

Thanks to this composition, some of these seeds have proven effective in controlling and preventing metabolic diseases (hypertension, hypercholesterolemia, diabetes, coronary heart disease and several types of cancer) as well as providing interesting properties to foods.

As result, oilseeds can be successfully used as functional and sustainable food ingredients to improve the functional, nutritional and storage stability of biscuits.

Black turtle bean has nutritional potentials in the human diet and could provide a significant amount of food in developing countries. Low consumption of black beans has been attributed partly to the hard-to-cook phenomenon which requires a long time of cooking. Germination improves nutritional, functional, bioactive compounds, reduces anti-nutrients and cooking time. Germinated black turtle bean can contribute to efforts geared towards the production of functional foods and the fight against protein malnutrition. This study aims to investigate the changes in the nutritional, antioxidants and functional properties of black turtle bean due to different epigeal germination times to increase its utilization in food systems.

Black turtle bean seeds (Phaseolus vulgaris) were cleaned, winnowed, washed, soaked for 16 h, drained and subjected to epigeal germinated at ambient temperature for 0, 24, 48, 72 and 96 h, respectively. The germinated seeds were dried, dehulled, milled and sieved. Proximate, antioxidant properties and activity, anti-nutrients, mineral (calcium, phosphorus, iron, sodium, manganese, copper, potassium, zinc and magnesium) and functional properties (water absorption capacity, oil absorption, bulk density, swelling index, water solubility index and gelling concentration) of the germinated black turtle bean (GTB) flour (0GTB, 24GTB, 48GTB, 72GTB and 96GTB) were determined using standard procedures.

The ash, protein, fat and fibre contents of the black turtle bean were significantly increased through germination. Germination resulted in changes in the antioxidant activity of the black turtle bean samples. The mineral content of the black bean samples was improved significantly by germination and as well altered the functional properties (p < 0.01). Oxalate and phytate were significantly reduced with increased germination time (p < 0.01). In total, 96 h germination (96GTB) had better antioxidant activity, mineral and proximate composition with lower anti-nutrients.

Germination for 96 h proved to be the optimum time for improved mineral content, increased protein, ash, fibre, antioxidant activity and property with reduced antinutrients. Germination represents an attractive, inexpensive means of improving the nutritional profile and enhancing the bio-functionality of the black turtle bean. The epigeal germinated turtle bean could find applied as a functional ingredient in food formulation.

Clarify the effects of potato flour (PF) addition on dough properties and quality characteristics of pie bread, thus providing a theoretical basis for potato-wheat-yogurt pie bread processing.

The seven pie bread formulations were prepared with addition of different amount of PF (0, 10, 20, 30, 40, 50 and 60 per cent) by replacing wheat flour (WF). The influence of replacement of PF with WF on the dough development, gas behavior, microstructural, gluten-starch interaction inside dough matrix and the nutritional and textural properties of pie bread was analyzed.

Compared to dough with WF, dough height was decreased significantly but total gas volume showed no significant difference with the addition of PF (10-60 per cent), and the dough height was decreased gradually with the increasing addition of PF (p = 0.0012). Scanning electron microscopy and confocal laser scanning microscopy showed that dough with 10-30 per cent PF revealed smooth surface and continuous network structure was also existed between starch and gluten, this was similar to the structure of wheat dough, while the surface was rough and the connection was not continuous when the PF addition was further increased from 40 to 60 per cent. Nuclear magnetic resonance showed dough with 10-60 per cent PF presented larger content of immobilized water compared to the wheat dough, and its content was also increased with the increasing addition of PF (p = 0.0008). Pie bread with 10-60 per cent PF exhibited lower fat, carbohydrate content and energy value compared to the wheat pie bread, and the fat, carbohydrate, energy was further decreased with the increasing addition of PF (p = 0.0012, 0.0002, 0.0007, respectively), while the dietary fiber content increased (p = 0.0011). In addition, specific volume and height/diameter ratio showed no significant difference in pie bread with 0-40 per cent PF, which were 2.1-2.4 cm³/g and 0.16-0.19, respectively (p = 0.004), whereas they were reduced significantly when the PF was increased to 60 per cent (p = 0.001, p = 0.002). In addition, the lightness (L) of pie bread decreased gradually with the increasing amount of PF, and the browning index was increased. Pie bread with 0-40 per cent PF showed similar hardness, springness and chewiness value, which were also increased when the PF was increased to 60 per cent (p = 0.001). The above results indicated that PF could improve the nutritional quality of pie bread, and the appropriate addition amount should be no more than 40 per cent.

The mechanisms of this study should be clarified for further study.

PF was an excellent food ingredient and could be used for pie bread making at 30 per cent replacement level to overcome use of WF.

The results of this study can provide a new kind of potato staple food with high nutrition and low energy for market and consumers.

PF was first used to produce yogurt pie bread to improve the nutritional properties of traditional WF yogurt pie bread.

The purpose of this paper was to evaluate the quality characteristics of white button mushroom powder enrichment in sponge cake. The developed product can be a promising inclusion in the convenience functional foods and would serve the purpose of improving nutritional status of consumers.

Cakes containing graded levels of agaricus bisporus (white button mushroom) powder were prepared by replacing wheat flour with 10, 20, 30, 40 and 50 per cent mushroom powder. The effect of mushroom powder supplementation on physical, nutritive and sensory quality of the cakes was evaluated and analyzed statistically using Agres-Agdata software.

Batter density and specific volume of cake samples decreased with increasing levels of mushroom powder in the formulation, which is contrary to the knowledge that they are inversely proportional. For 20 per cent enrichment, batter density and specific volume decreased by 8.23 and 5.79 per cent, respectively. There was no significant difference in individual organoleptic attributes of cake samples up to a level of 20 per cent fortification of mushroom powder, with significant nutrient enrichment (p > 0.05).

Replacing flour in cakes has been tried with many protein-rich ingredients to improve the nutritional quality of cake although with limiting success when it comes to sensorial acceptability. Mushroom powder was incorporated in the formulation to enrich sponge cakes. The processing technology will also reduce post-harvest losses in mushrooms and improve the nutritional status of society.

Millets are underused crops that have the potential to withstand harsh environmental conditions. Recent research has proved immense nutritional benefits associated with millets which have increased their utilization to some extent but yet their sole potential is left to be exploited. Different millet varieties have exceptional nutritional and nutraceutical properties which can ameliorate even the deadly conditions of cancers. They have significant protein composition ranging from 10% to 12% which possess effective bioactive potential. Protein hydrolysates containing bioactive peptides have been evaluated for their therapeutic effects against a variety of diseases. This review aims to discuss the bioactive potential of different millet protein hydrolysates to encourage research for development of effective natural therapeutics.

The present article elaborates on effective studies on the therapeutic effects of millet protein hydrolysates.

Several effective millet peptides have been reported for their therapeutic effect against different diseases and their antioxidant, anti-inflammatory, anticancer, antimicrobial and antidiabetic effects have been investigated.

This review focuses on millet bioactive peptides and their significance in treating variety of diseases. Thus, will further encourage research to explore the novel therapeutic effects of millet proteins hydrolysates which can eventually result in the development of natural and safe therapeutics.

Thompson red avocado is a bright red-coloured fruit when ripe. As the global market for avocado fruit is increasing, this unique avocado variety could potentially be the savory fruit for consumers. The study aimed to evaluate the physicochemical properties of different parts of Thomson red avocado fruit.

Physical parameters were measured using a calibrated digital balance and a vernier caliper. The methods of the Association of Official Analytical Chemists (AOAC) and a calibrated digital pH meter were used to measure the proximate composition and pH values of different fruit parts. Meanwhile, the total soluble solids and titratable acidity were determined using titration methods.

Thompson red avocado is a medium-sized fruit with an average mass, length and diameter of 216.92 g, 9.50 and 7.20 cm, respectively. The major part of the fruit is pulp (56.01%), followed by seed (33.04%) and peel (10.94%). Each of these fruit parts was further investigated for their proximate composition, pH, titratable acidity and total soluble solids. All the fruit parts were found to be low in protein (<1%) and titratable acidity (<0.42%), but high in moisture content (>60%). The pH of these fruit parts was in the range of 5.04–5.59. Compared to the peel and seed, the pulp has the highest crude fat (20.79%), but the lowest ash content (1.47%), total carbohydrates (3.39%) and total soluble solids (7.83 ºBrix).

The physical and chemical properties of the commercial avocado varieties such as Fortuna, Collinson, Hass and Barker are well-documented in the literature. Unlike typical avocado fruits, which change from green into dark black, dark green or deep purplish colour when ripe, Thompson red variety changes into red colour when ripe. As the global market for avocado fruit is increasing, the unique, bright-red-coloured Thompson red avocado could potentially be the savoury fruit for consumers. Previous studies reported the nutritional composition of avocado fruit is affected by variety and geographical locations, but the data on the nutritional profile of Thompson red avocado fruit are scarce. Therefore, this study was carried out to determine the physical properties and nutrient contents of Thompson red avocado fruit.

The preparation of gluten-free bread is a challenge because the gluten in wheat is the main ingredient responsible for the retention of the gases which cause the bread to rise. This paper aims to develop breads without gluten and fat, and to evaluate the effect of the use of chia (Salvia hispanic L.) flour on the physical, nutritional and sensory properties of the breads that were developed.

Three formulations were developed with different proportions of chia flour (2.5, 5 and 7.5%), fat-free. Physiochemical, sensorial analyses were performed out in three repetitions (p-value = 0.05).

In the nutritional assessment, the results demonstrated that 7.5% chia showed higher levels of protein (15.1%), lipid (3.43%), total fiber (7.04%) and lower levels of carbohydrates (22.49%), with significant nutrient enrichment (p-value = 0.05). The specific volume and the elevation of the dough decreased with the addition of chia flour. In the sensorial analysis, the treatments with chia flour showed no significant difference regarding flavor and texture when compared to the standard. The addition of chia improved the nutritional and sensory properties (p-value = 0.05).

The chia flour improved the nutritional characteristics of the breads, in the reduction of carbohydrate content and the increase in the content of protein, minerals and fiber. It presented good acceptability and good nutritional characteristics, providing a healthy and differentiated variation in this segment.

The purpose of the study was to discover whether incorporating flours with high nutritive value along with pre-treatment of cereals with nixtamalization and sprouting of legumes would result in a high-quality healthy alternative for corn-based snacks.

Flours of nixtamalized cereals-corn, wheat, rice and sorghum and sprouted legumes-soybean and green gram are made into dough and baked instead of fried to form multi-grain chips. The particle size and physical properties of flour and nutritional, functional and textural properties of dough and chips are tested to study the effect of combination of nixtamalization of cereals and sprouting of legumes in the development of chips.

Baked multi-grain chips made of nixtamalized cereals and sprouted legumes had a significantly (p < 0.05) smaller particle size of 24.6 µm compared to T1 24.8 µm, C1 29.3 µm and C2 31.7 µm. T2 and C2 had significantly (p = 0.05) lower OAC value than C1 and T1 due to nixtamalization as nixtamalized flour needed half the amount of oil during dough formation. T1 showed highest calcium (mg/100 g) of 466 which was significantly (p < 0.05) higher than all other groups. The overall acceptability of T2 (8.6) was significantly (p < 0.05) higher than T1 (7.8), C2 (7.4) and C1 (6.8) on the nine-point Hedonic scale.

The developed chips are superior in terms of higher protein and minerals with better organoleptic acceptability and lower fat content in comparison to both corn chips and nixtamalized corn chips. The multi-grain chip therefore offers a new option for the consumer in high-quality healthy alternative to corn-based fried snacks.

Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which lower availability of minerals and poor keeping quality because of higher lipase activity. Therefore, this paper aims to focus on the impact of different processing methods on the nutrient composition and anti-nutritional components of pearl millet.

This is a literature review study from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of nutritional value through reduction of anti-nutritional compounds.

From the literature reviewed, pearl millet processing through various methods including milling, malting, fermentation, blanching and acid as well as heat treatments were found to be effective in achieving the higher mineral digestibility, retardation of off flavor, bitterness as well as rancidity problems found during storage of flour.

Through this review paper, possible processing methods and their impact on the nutrient and anti-nutrient profile of pearl millet are discussed after detailed studied of literature from journal articles and thesis.

The purpose of this paper was to determine the nutritional quality of the surimi and kamaboko obtained from mechanically separated chicken meat and evaluate the bioavailability of essential amino acids found in these products.

The mechanically separated chicken meat (MSCM) was characterized by the proximate composition, and the surimi and kamaboko were characterized by in vitro digestibility, determination of chemical score of amino acids and apparent bioavailability.

The MSCM contains 68.1 ± 0.5, 12.9 ± 0.24, 18.5 ± 0.28 and 0.6 ± 0.06 per cent moisture, protein, lipids and ash, respectively. The moisture of the MSCM (surimi) was 80.45 ± 0.15 per cent, and the protein was 10.04 ± 0.21 per cent. The highest digestibility was found for the kamaboko (92.27 per cent) which was heat-treated and the lowest was for surimi (90.82 per cent). Histidine is a limiting amino acid. In this study, the surimi showed 84.69 per cent and the kamaboko presented 81.31 per cent of the minimum requirement for adults. In relation to the apparent bioavailability, there was a decrease of surimi to kamaboko of 2.52 per cent of the limiting amino acid histidine. The surimi and the kamaboko presented 76.94 and 75 per cent of the minimum requirement for adults, respectively.

The application of the surimi technology in the production of a surimi-like material from mechanically deboned chicken meat provides a new approach toward increasing its value and utilization, e.g. for the development of meat-based products and analogs, as alternative protein sources, the surimi and the kamaboko exhibited a high content of essential amino acids, indicating that the protein has a relatively high nutritional quality.