Search results

This paper aims to focus on the effect of fermentation, roasting and germination on tamarind seed flour.

Tamarind seeds were treated using three different methods, namely, fermentation, roasting and germination. Fermentation was allowed for four days, roasting was carried out at 180°C at three time regimens of 10, 15 and 20 min and germination was done at 10, 15 and 20 days. Samples were analysed at intervals for proximate composition, antinutritional factors and functional properties using standard methods.

Protein, crude fat, crude fibre contents and pH increased significantly (p < 0.05) as fermentation progressed, while ash content and carbohydrate reduced. Protein, crude fat and crude fibre contents decreased significantly (p < 0.05) as roasting progressed, while ash content, carbohydrate and pH increased. Protein and crude fibre contents increased significantly (p < 0.05) as germination progressed, while crude fat, ash content, carbohydrate and pH reduced. Processing resulted in significant reduction of the phytate, tannin and trypsin inhibitor.

Processed seeds of Tamarindus indica can be used to fortify local cereals (millet/maize) with other ingredients to produce complementary foods with good nutritional quality and consequently as a tool for meeting community nutritional needs.

The paper has demonstrated effect of fermentation, roasting and germination in enhancement of functional and nutritional properties of tamarind seed flour for utilization as a food ingredient.

The new authorities created by this Act, probably the most important local government measure of the century, will be voted into existence during 1973 and commence functioning on 1st April 1974. Their responsibilities and the problems facing them are in many ways quite different and of greater complexity than those with which existing councils have had to cope. In its passage through the Lords, a number of amendments were made to the Act, but in the main, it is a scheme of reorganization originally produced after years of discussion and long sessions in the Commons. Local government reorganization in Scotland takes place one year later and for Northern Ireland, we must continue to wait and pray for a return of sanity.

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 is to review phytochemical potential of acacia and its associated health advantages. Acacia a moderate-sized, deciduous tree and recognised as health-promoting species because of availability of essential bioactive components. The bioactive compounds such as tannins, flavonoids, alkaloids, fatty acids and polysaccharides (gums) present in the plant parts of acacia, namely, bark, leaves, flowers, fruits, twigs and seeds, have medicinal value and thus are used to overlay the formulations of plant-based drugs and value-added foods.

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as “nutrition value of acacia”, “bioactive compounds”, “health benefits”, “processing and safety” were chosen to obtain a database of 1,428 papers. The search considered papers in the English language from the past 18 years of publication in journals (2004–2022). The article selection process consisted of the screening of titles and abstracts, based on inclusion and exclusion criteria. Articles that did not have acacia components as a study objective were taken into consideration for exclusion. A final database of 87 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication. Articles with other random descriptors were also searched to complement the discussion of the results obtained.

The literature reflected that acacia contains all necessary phytochemicals like polyphenols, flavonoids, terpenoids, glucosinolates, alkaloids and carotenoids along with essential macro, micro-nutrients. Furthermore, processing methods such as soaking, cooking, roasting and dehusking significantly reduced the anti-nutritional factors present in acacia seeds of different species. This review also focused on the processing methods that are used to eliminate or lower down the anti-nutritional factors from the seeds. Previous findings related to acacia plant parts with respect to food development are explored and mentioned.

This review emphasised mainly on recent studies that had been reported on ethnomedical acacia plants therapeutically, commercially and exponentially for further studies to increase the utilisation in food processing.

Being low in fat and cholesterol free, yet contaiing valuable amounts of protein and dietary fibre, the pulses are an important group of foods which rate well by today's dietary standards. But how many people appreciate their value, know about the different kinds of pulses available and some of the most appetising ways of serving them? Irene Finch MA, BEd tells us more about these versatile foods

The research aims to study the feasibility and acceptability trials of fructooligosaccharide (FOS) substituted popular Indian foods.

Four Indian food items namely chapati, thepla, dhokla and patra were prepared. Wheat flour in chapati and thepla was substituted with FOS at four levels, i.e. 3 g, 5 g, 8 g and 10 g. Bengal gram in dhokla and patra was substituted with FOS at 3 levels, i.e. 5, 8 and 10 g. Ten semi‐trained panel members evaluated the recipes in triplicates using ten point numerical scoring test and difference test.

A significant reduction in all organoleptic attributes of chapati and thepla (p<0.001) was observed with the increase in level of substitution up to 10 g. A non‐significant increase in all the attributes was observed with the increase in level of FOS substitution in patra. For chapatis the most affected attribute were chewability, breakability and overall acceptability. For thepla there was 8.13 percent reduction in the overall acceptability. Dhokla and patra were acceptable at all the three levels of substitution. Using difference test a significant difference (p<0.05, p<0.01) was observed in the color and taste of chapatti. For thepla significant difference was observed in the organoleptic attributes like color and overall acceptability. However, no significant difference was noticed for dhokla and patra substituted with FOS.

The present study has opened a new avenue for preparation of commonly consumed FOS incorporated Indian food products.

This is original research which can benefit general and specific population.

The purpose of this paper is to evaluate the chemical and functional composition of acerola, guava and cashew freeze-dried pomaces.

Fruit pomaces were obtained from the pulp juice industrial sector and submitted to freeze-drying. Samples were analysed for composition (macronutrients, micronutrients, moisture and ash), technological attributes (morphological, hygroscopicity, retention of oil and water and solubility), bioactive compounds (total phenolics, flavonoids, proanthocyanins, anthocyanins, carotenoids and ascorbic acid), antioxidant and antimicrobial properties. Total phenolics, brown pigments and antioxidant activity of thermally treated samples were evaluated. Results were presented as mean and standard deviation, and submitted to Shapiro–Wilk normality test, and ANOVA statistical significance follows by Tukey’s post hoc test (p<0.05). Also, Pearson correlation coefficients were used to test the relationship between selected parameters.

Guava pomace had the highest insoluble fibre (40.6 per cent), protein (13.8 per cent) and lipid (9.3 per cent) contents and acerola higher soluble fibre (14.2 per cent) and water and oil holding capacity (12 and 5.4 g/g, respectively). Cashew pomace had higher solubility (45.3 per cent) and hygroscopicity (11.2 per cent). Acerola pomace had the highest phenolic content (5,331.7 mg AGE/100 g), DPPH and oxygen radical absorbance capacity antioxidant activity (63.3 and 756.6 µmol TE/g). Despite of that none of extracts showed antibacterial activity. All pomaces presented good antioxidant activity retention after thermal treatments (> 70 per cent), which might be correlated to thermally induced brown pigments.

This investigation was motivated by the large amounts of pomaces produced by the fruit pulp and juice processing industries, which represents a waste of residual phytochemicals and cause potential environmental problems. Overall, it was demonstrated that freeze-dried acerola, guava and cashew pomaces are promising ingredients for multiple food applications.

In order to understand interactions a_w vs equilibrium moisture content (EMC) in fortified coconut powder, moisture sorption isotherms were constructed under different storage conditions in order to predict the changes in their physical, chemical and microbiological properties that occur during storage and processing, which are unique to each food.

For which the moisture sorption isotherms were determined at three different temperatures (15, 25 and 35 °C), in a range of water activity from 0.1 to 0.90. Nine models, namely, the GAB, BET, Oswin, Smith, Halsey, Henderson, Chung and Pfost, Peleg and Caurie equations, were fitted to the sorption data. Various statistical tests were adopted as criteria to evaluate the fit performance of the models.

Of the models tested, the Peleg model gave the best fit to experimental data (R² = 0.997; R_MSE = 0.276), across the full range of water activities and at different temperatures. Humidity of the monolayer (m_o) was found between 2.54 and 2.34%, a fundamental parameter to define the storage and control conditions, given that it is considered the value at which the product is more stable. The net sorption isosteric heat (Q_st) increased to maximum and then diminished with increased moisture content (X_w); maximum values were obtained in the X_w interval between 0.48 and 2.87% (db), being between 35.72 and 99.26 kJ/mol, where the maximum value indicates coverage of the strongest bond sites and higher adsorbate-adsorbent interaction.

These results provide reliable experimental data on water absorption isotherms of the CP + FAC important to determine optimal processing, storing and packaging conditions.

Messrs. W. and G. Clark have invented a milling machine which, it is claimed, for the first time enables a meal containing the whole of the wheat berry in assimilable form to be produced. The cells of the berry, containing the protein, starch grains and wheat germ, are exploded by intense air pressure. The process is wholly dry, whereas wheat which is roller milled is first soaked in water for many hours; and meal produced by the new method contains 8·2 per cent. natural moisture, compared with 17 per cent. in ordinary flour. Already much bread made from the new meal is being sold. It can be obtained from a well‐known London store. Three depôts of the Royal Navy and a London hospital are among regular consumers of bread and biscuits made from the new meal, which is to be subjected to a biological feeding test at the Lister Institute to test its vitamins B1 and B2 complex content.

Plant development and use as green corrosion inhibitors are already recognized as one of the most environmentally friendly and effective protocols. In recent years, efforts have been made to find green corrosion inhibitors as an alternative to synthetic inhibitors for metals in acid medium. This paper aims to report the investigation of use of aqueous extracts of Tamarindus Indica as green inhibitors for corrosion of metals within different circumstances.

The use of Tamarindus Indica extracts (leaves, stem, fruit pulp and fruit husk) as corrosion inhibitors for mild steel and aluminum in different mediums (HCl, H2SO4, formic acid and citric acid) at different temperatures was investigated.

The inhibitory efficiency of Tamarindus Indica extracts increases with increasing concentration and decreases with increasing temperature. Langmuir is the adsorption isotherm, and the extract (inhibitor) is a mixed-type inhibitor (physisorption and chemisorption).

Tamarindus extracts (leaves, stem, fruit pulp and fruit husk) are effective inhibitors and can be used to protect metals from corrosion at different circumstances.

To the best of the authors’ knowledge, this is the first review that discusses the use of Tamarindus Indica extracts as corrosion inhibitors for metals.