Journal ArticleDOI
Antinutrient reduction and enhancement in protein, starch, and mineral availability in fermented flour of finger millet (Eleusine coracana)
Usha Antony,T.S. Chandra +1 more
TLDR
Fermentation of finger millet flour using endogenous grain microflora showed a significant reduction of these components (phytate by 20%, phenols by 20, tannins by 52, and trypsin inhibitor activity by 32%) at the end of 24 hours as mentioned in this paper.Abstract:
Finger millet, a highly nutritious millet consumed by populations in South India, is a rich source of minerals and dietary fiber in addition to primary nutrients. However, it also has nutrient binding components such as phytate, phenols, tannins, and trypsin inhibitors. Fermentation of finger millet flour using endogenous grain microflora showed a significant reduction of these components (phytate by 20%, phenols by 20%, tannins by 52%, and trypsin inhibitor activity by 32%) at the end of 24 h. There was a simultaneous increase in HCl mineral extractability (Ca, 20%; P, 26%; Fe, 27%; Zn, 26%; Cu, 78%; Mn, 10%), soluble protein, in vitro protein digestibility (23%), and starch digestibility. Keywords: Finger millet; Eleucine coracana; fermentation; phytate; phenols; tannins; trypsin inhibitors; minerals; in vitro digestibilityread more
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Sorghum and millet phenols and antioxidants
Linda Dykes,Lloyd W. Rooney +1 more
TL;DR: Sorghum is a good source of phenolic compounds with a variety of genetically dependent types and levels including phenolic acids, flavonoids, and condensed tannins as mentioned in this paper.
Journal ArticleDOI
Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review
Palanisamy Bruntha Devi,Rajendran Vijayabharathi,Sathyaseelan Sathyabama,Nagappa G. Malleshi,Venkatesan Brindha Priyadarisini +4 more
TL;DR: The growing public awareness of nutrition and health care research substantiates the potential of phytochemicals such as polyphenols and dietary fiber on their health beneficial properties and there is in need to identify newer sources of neutraceuticals and other natural and nutritional materials with the desirable functional characteristics.
Journal ArticleDOI
Early Steps in Proanthocyanidin Biosynthesis in the Model Legume Medicago truncatula
TL;DR: The results confirm previously ascribed in vivo functions for ANS and ANR, however, the apparent lack of catechin in M. truncatula PAs, the poor correlation between LAR expression and PA accumulation, and the lack of production of cATEchin monomers or oligomers in transgenic plants overexpressing MtLAR question the role of MtLARS in PA biosynthesis in Medicago.
Journal ArticleDOI
Linking biodiversity, diet and health in policy and practice
Timothy Johns,Pablo Eyzaguirre +1 more
TL;DR: That traditional systems once lost are hard to recreate underlines the imperative for timely documentation, compilation and dissemination of eroding knowledge of biodiversity and the use of food culture for promoting positive behaviours.
Journal ArticleDOI
Finger millet for food and nutritional security
TL;DR: Finger millet is amongst the major crops of Uttaranchal and Composite flours made by using finger millet can be used for preparation of various nutrient dense recepies which can be effectively used for supplementary feeding programs.
References
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Journal ArticleDOI
The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituents
T. Swain,W. E. Hillis +1 more
TL;DR: In this paper, methods for quantitative analysis of anthocyanins, leuco-anthocyanin, flavanols, and total phenols in plant tissue extracts are described.
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A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain
TL;DR: It was shown that the use of catechin equivalents overestimates tannin content, and revised procedures for the vanillin assay are given which give good reproducibility.
Journal ArticleDOI
Potential health benefits and problems associated with antinutrients in foods
TL;DR: Antinutrients commonly found in plant foods have both adverse effects and health benefits and need re-evaluation and perhaps a change in name in the future.
Journal ArticleDOI
Reduction in antinutritional and toxic components in plant foods by fermentation
N.R. Reddy,M.D. Pierson +1 more
TL;DR: In this article, the reduction in antinutritional and toxic components in plant foods during fermentation is discussed, such as phytates, tannins, cyanogenic glycosides, oxalates, saponins, lectins and inhibitors of enzymes such as alpha-amylase, trypsin, and chymotrypsin.
Journal ArticleDOI
Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet (Eleusine coracana)
TL;DR: In this paper, a combination of germination and fermentation is a potential process for decreasing the antinutrient levels and enhancing digestibility of finger millet, which is a source of carbohydrate, protein and mineral that is comparable to other common cereal grains.