Enhancement of attributes of cereals by germination and fermentation: a review.

The nutritional quality of cereals and the sensorial properties of their products are sometimes inferior as compared to other sources of food which is due to the lower protein content and starch availability, the presence of determined antinutrients (phytic acid, tannins, and polyphenols) and the coarse nature of the grains. To ameliorate the nutritional qualities of cereals, they are processed in a number of ways. This review summarizes the enhancement in the nutritional value as well as the functional characteristics of cereals due to germination and fermentation treatment. The protein concentration increases and the amino acid profile is balanced by germination and fermentation. The antinutritional factors are reduced increasing the mineral availability from the cereals. Germination enhances the quality of nutrients and bioactive compounds of cereals thereby increasing the content in proteins, amino acids, sugars, and vitamins. The functional properties of cereals is enhanced due to generation of biofunctional substances, increase in protein solubility, in vitro protein digestibility and lowering of glycemic index.

Studies on fortification of wheat flour with defatted rice bran for chapati making.

An investigation was undertaken to explore the possibility of utilizing defatted rice bran (DRB) for making chapati. DRB was ground in hammer mill, sieved for different particle size i.e. 0.336 mm (large), 0.234 mm (medium) and 0.157 mm (fine), blended with wheat flour in the proportion of 0, 5, 10, 15, 20, 25% and blends were evaluated for dough and chapati making quality. Extensibility of dough and chapati decreased (19.9 ± 0.08 to 14.3 ± 0.08 mm, 11.2 ± 0.05 to 6.3 ± 0.04 mm, respectively) while peak load to rupture of chapati increased (3.1 ± 0.04 to 3.6 ± 0.05 N) at 25% replacement of flour with fine DRB. Water absorption capacity of flour increased from 73 ± 0.4% to 74.6 ± 0.4% with 25% of large DRB, while the increase was up to 78.4 ± 0.3 and 80.6 ± 0.3% in case of medium and fine DRB. Overall acceptability score of chapati was also significantly (p ≤ 0.05) decreased (8.4 ± 0.2 to 6.8 ± 0.2) with 20% of large DRB, whereas it was 7.0 ± 0.1 and 7.6 ± 0.1 for medium and fine DRB at the same proportion. The chapati prepared from the wheat flour containing 20% fine DRB was rated acceptable and also had significantly (p ≤ 0.05) higher ash (2.1 ± 0.05) and total dietary fiber (4.3 ± 0.10%) content than control chapati.

Flaxseed: a potential source of food, feed and fiber.

Flaxseed is one of the most important oilseed crops for industrial as well as food, feed, and fiber purposes. Almost every part of the flaxseed plant is utilized commercially, either directly or after processing. The stem yields good quality fiber having high strength and durability. The seed provides oil rich in omega-3, digestible proteins, and lignans. In addition to being one of the richest sources of α-linolenic acid oil and lignans, flaxseed is an essential source of high quality protein and soluble fiber and has considerable potential as a source of phenolic compounds. Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic acid (ALA), lignans, and fiber. Lignans appear to be anti-carcinogenic compounds. The omega-3s and lignan phytoestrogens of flaxseed are in focus for their benefits for a wide range of health conditions and may possess chemo-protective properties in animals and humans. This paper presents a review of literature on the nutritional composition of flaxseed, its health benefits, and disease-prevention qualities, utilization of flaxseed for food, feed, and fiber, and processing of flaxseed.