The Maillard, or nonenzymatic, browning reaction between carbonyl and amino groups is a common reaction in foods which undergo thermal processing. The Maillard reaction is a desirable consequence of many industrial and domestic processes and is responsible for the attractive flavor and brown color of some cooked foods. An early recognized consequence of the Maillard reaction was the destruction of some essential amino acids, such as lysine. More recently, research interest has focused on the production of toxic and antinutritive compounds. This review examines the nutritional and toxicological consequences of the Maillard reaction in light of the findings of such research. In particular, the effect of Maillard reaction products on the digestion, absorption, and excretion of nutrients is considered. The cytotoxicity, mutagenicity, and immunochemical aspects of selected Maillard reaction products are also examined and suggestions are made for future areas of investigation.

Nutritional and toxicological aspects of the Maillard browning reaction in foods.

1. Physiology of Zinc: General Aspects.- 2. An Introduction to the Biochemistry of Zinc.- 3. Intestinal Absorption of Zinc.- 4. Promoters and Antagonists of Zinc Absorption.- 5. Systemic Transport of Zinc.- 6. Systemic Interactions of Zinc.- 7. Biochemistry of Zinc in Cell Division and Tissue Growth.- 8. Zinc in Cell Division and Tissue Growth: Physiological Aspects.- 9. Biochemical Pathologies of Zinc Deficiency.- 10. Zinc and Iron in Free Radical Pathology and Cellular Control.- 11. Zinc Status and Food Intake.- 12. Zinc and Reproduction: Effects of Deficiency on Foetal and Postnatal Development.- 13. A Note on Zinc and Immunocompetence.- 14. Zinc and Behaviour.- 15. Neurobiology of Zinc.- 16. Zinc in Endocrine Function.- 17. Severe Zinc Deficiency.- 18. Mild Zinc Deficiency in Human Subjects.- 19. Putative Therapeutic Roles for Zinc.- 20. The Diagnosis of Zinc Deficiency.- 21. Human Zinc Requirements.- 22. Dietary Pattern and Zinc Supply.- 23. Zinc Excess.- 24. The Biological Significance of Zinc for Man: Problems and Prospects.

Zinc in Human Biology

Cereal grains form a major source of dietary nutrients for all people, particularly those in the developing countries. However, compared with animal foods, nutritional quality of cereal grains is inferior due to lower protein content, deficiency of certain essential amino acids, lower protein and starch availabilities, and the presence of some antinutritional factors. Fermentation of cereals for a limited period of time improves amino acid composition and vitamin content, increases protein and starch availabilities, and lowers the levels of antinutrients. In this review, the available literature concerning the nutritional improvement of cereals by fermentation has been compiled and is critically analyzed. The traditional foods prepared by fermentation of cereals in different parts of the world are briefly described and future research needs to improve their nutritional contribution are addressed.

Nutritional improvement of cereals by fermentation

Recent Developments in the Roles of Vitamins and Minerals in Reproduction

CHAPTER 5 – The Skin and Appendages

The efficiency of decorticating cowpeas was improved by hydrating to 25%, then drying to ˜10% moisture. Effects of drying temperature (50°, 70°, 90°, 110°, and 130°C) on functional and nutritional properties of cowpea meal were assessed. Extraction rate (yield) was unaffected by heating. Average particle size and water absorption of meal were greatest for intermediate temperatures. Starch was not gelatinized at any temperature. Reduction in protein solubility, which occurred at temperature 90°C., was associated with changes in gel electrophoresis patterns. Protein solubility was negatively correlated with previously reported values for specific gravity and apparent viscosity of cowpea pastes. Increases in drying temperature reduced thiamin content and increased browning of the meal.

Josephine Miller

Papers

Effects of Pretreatment on Functional and Nutritional Properties of Cowpea Meal

Experimental zinc deficiency and recovery of calves.

Fungal fermentation of peanut flour: effects on chemical composition and nutritive value

Protein nutritional quality of Florunner peanut meal as measured by rat bioassay.

Metabolic Patterns in Preadolescent Children XII. Effect of Amount and Source of Dietary Protein on Absorption of Iron