Impact of germination on the techno-functional properties, nutritional composition, and health-promoting compounds of brown rice and its products: A review.

Rice is a popular grain and forms part of the daily diet of people throughout the world. However, the consumption of rice and its products is sometimes limited by its high glycemic index due to its high starch content, low protein content and quality, and low bioavailability of minerals due to the presence of anti-nutritional factors. This has partly stimulated research interest in recent times toward the use of bioprocessing techniques such as germination as cheap and natural means to improve the nutritional quality, digestibility, and health properties of cereals, including rice, to partially achieve nutrition and food security in the developing regions of the world. This review highlights the impact of germination on the nutritional quality, health-promoting properties, and techno-functional characteristics of germinated brown rice grains and their products. The review demonstrated that germinated rice grains and their products have improved nutritional quality and digestibility, modified functional properties, and showed antioxidant, anti-inflammatory, anti-diabetic, anti-obesity, anti-cancer, and anti-cardiovascular activities. Germination appears to be a suitable bioprocessing method to improve the nutritional quality and bioactive constituents and modify the techno-functional properties of rice grains for diverse food applications and improved global nutrition and food safety.

Structure, nutritional composition, and functionality of xylanase/microwave radiation-pretreated tiger nut.

In this study, tiger nut was pretreated with xylanase (Xyl), microwave radiation (MW), and a combination of both (MW + Xyl). The structure, nutritional composition, technofunctional, and antioxidant properties of the pretreated and untreated (control) tiger nut flour (TNF) were investigated. The Fourier transform infrared spectroscopic and X-ray diffractrometric spectra of the control and the pretreated samples are similar; however, there was a slight change in some peaks in the pretreated samples, indicating structural re-organization of macromolecules. Scanning electron microscopic images show reductions of surface erosion and formation of clusters in the MW + Xyl-treated TNF compared to the other pretreated samples. Pretreatment increased the protein, Ca, total phenolic content, and swelling capacity of TNF by 3.71-7.31%, 29.41-32.35%, 4.39-9.65%, and 1.59-6.75%, respectively. Meanwhile, 45.52-58.78% and 11.54-15.38% reductions in fat content and water absorption capacity, respectively, were recorded. Pretreatment of TNF with Xyl and MW + Xyl increased its soluble dietary fiber by 26.84% and 64.34%, respectively; however, a 3.31% reduction was recorded following MW treatment. The highest 2, 2-diphenyl-1-picrylhydrazyl scavenging activity (53.20%) was recorded in the MW + Xyl-treated TNF. These findings proved that pretreating TNF with microwave radiation and Xyl could improve its technological and nutritional qualities, enhancing its applicability in food systems.

Characterization of Hoplolaimus seinhorsti and Hoplolaimus pararobustus (Tylenchina: Hoplolaimidae) from banana, with phylogeny and species delineation in the genus Hoplolaimus.

The morphological and molecular characterisations of two lance nematode species isolated from the rhizosphere of banana, Hoplolaimus seinhorsti and H. pararobustus, are provided based on an integrative study that includes light and scanning electron microscopy, phylogenetic analysis and two tree-based molecular species delimitation methods (GMYC and bPTP). Nineteen new sequences were obtained, including 5 partial 18S rRNA, 6 D2-D3 of 28S rRNA, 1 ITS rRNA and 7 COI mtDNA (the first COI sequences of H. seinhorsti and H. pararobustus), and an updated morphological character comparison of 37 Hoplolaimus species is presented. The tree-based molecular species-delimitation approaches employed gave markedly differing results, and also showed remarkable discrepancies among the investigated genes, although the bPTP output was found to agree well with established morphological species delimitations. Both species-delimitation approaches did, however, provide the same output for the COI mtDNA sequences, and the COI mtDNA gene sequence was also found to correspond better to established morphological species. It is therefore recommended by this paper as representing the most suitable barcode marker for Hoplolaimus species identification. This integrative study also resulted in the corrective reassignment of 17 gene sequences that were previously unidentified or incorrectly classified, as well as concluding that H. pararobustus consists of two cryptic species.

Nutritional and physicochemical changes in two varieties of fonio (Digitaria exilis and Digitaria iburua) during germination.

Germination is a cheap and effective bioprocessing technique used for improvement of the nutritional, physicochemical and health-promoting properties of seeds. The benefits of germination on two fonio varieties (Digitaria exilis and Digitaria iburua) have not been studied. This study investigated the nutritional and physicochemical changes in two varieties of fonio germinated for 24, 48 and 72 h at 28 °C. The antioxidant, protein and starch digestibility, functional, pasting, and thermal properties were also determined. Germination over time (24, 48, 72 h) significantly (p ≤ 0.05) increased the protein, ash, total dietary fiber, majority of the amino acids, minerals, protein digestibility, resistant starch, total phenolics and antioxidant activities while phytic acid, tannin, saponin and digestible starch contents decreased in both varieties. Germination significantly increased water and oil absorption capacity, and slightly modified pasting and thermal characteristics while bulk density decreased in both varieties. The principal component analysis revealed germination time to be the key determinant in the physicochemical, nutritional, and techno-functional characteristics of fonio rather than variety, with raw and 24 h germinated grains having similar attributes. The study established that germination improved the nutritional, antioxidant, and techno-functional properties of Digitaria exilis and Digitaria iburua, which can serve as novel food ingredients for product development.

Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.

Wheat flour (WF) was substituted with germinated Bambara groundnut (Vigna subterranea) flour (GBF) at different proportions (5%, 10%, 15%, 20%, 25%, and 30%) and used in the preparation of bread. The dough mixing, pasting, and gelatinization properties of the blends were evaluated as well as the nutritional quality, in vitro starch digestibility, phytochemical constituents, antioxidant potential, color, texture, and sensory properties of breads. All the wheat dough containing GBF had higher water absorption capacity, gelatinization temperatures, dough development time, low peak, and setback viscosities. The composite breads had significantly higher dietary fiber, minerals, protein digestibility, corrected amino acid scores, resistant starch, slowly digestible starch, total phenolics, total flavonoids, and antioxidant activities and caused significant reduction in rapidly digestible starch content. The addition of up to 15% GBF had no significant impact on the specific volume of wheat bread. Substitution of WF with GBF influenced color and texture properties of bread. Wheat bread supplemented with 20% GBF had significantly higher scores in taste, aroma, and overall acceptability. This study demonstrated the potential of GBF as a functional ingredient in bread making. PRACTICAL APPLICATION: This study provides a suitable possibility of partial substitution of wheat flour with germinated Bambara groundnut, to develop functional and acceptable bread. The dough mixing and pasting results in this study would add to knowledge on the dough handling characteristics as there is limited information regarding the mixing properties of wheat dough with germinated Bambara groundnut.

Development of a pH indicator for monitoring the freshness of minced pork using a cellulose nanofiber.

A cellulose nanofiber (CNF)-based pH-sensitive indicator was developed by mixing CNF with red radish color extract (RRCE) to analyze the freshness of minced pork. Among various mixing conditions of RRCE solutions (0.4-1.6%) and CNF (0.5-1.25%), 0.8% RRCE/1% CNF showing higher mechanical properties, lower response to water, lower leakage of RRCE, and higher sensitivity to ammonia was selected as optimum. Ultraviolet-visible light transmittance and structural properties of the film indicated successful incorporation of RRCE into CNF, with rapid response to changes in pH caused by ammonia solution. The water vapor permeability of the indicator was maintained for 48 h. The fabricated pH-sensitive indicator showed apparent color changes from red color (fresh) to purple color (spoiled) during pork storage at refrigeration temperature. In addition, the deterioration degree was compared by measuring pH, microbial counts, and total volatile base-nitrogen level, confirming the applicability of this CNF-based film as a pH indicator.

Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends.

The formulation of new food products with high nutritional quality and functionality is gaining global attention. The physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits produced from germinated finger millet (GFM) (Eleusine coracana) and Bambara groundnut (GBGN) (Vigna subterranea) flour blends were investigated. As the proportion of GBGN flour increased in the biscuit samples, protein, in vitro protein digestibility (80.52-89.20 %), slowly digestible and resistant starch, total phenolic content and antioxidant activities increased significantly, while rapidly digestible starch, starch hydrolysis index, glycemic index and phytic acid decreased. Addition of GBGN also positively influenced the physical attributes of the biscuits. The blending of 80% GFM with 20 % GBGN resulted in a biscuit with acceptable sensory qualities such as taste, aroma, appearance, crunchiness, and overall acceptability. This study showed that GFM and GBGN flour blends could serve as functional ingredients to produce better products.

First Report of the Root-Knot Nematode Meloidogyne enterolobii Parasitizing Plantain (Musa spp., AAB) in Nigeria.

Plantain (Musa spp., AAB), an important staple food in Africa with West Africa accounting for 32% of global production, is prone to numerous pests and diseases of which plant-parasitic nematodes are a key concern. This includes root-knot nematodes (RKN; Meloidogyne spp.), which infect the roots, causing them to become galled, deformed and swollen. The nematode Meloidogyne enterolobii is considered a global threat to production of many important agricultural crops due to its extremely virulent and aggressive nature (Philbrick et al. 2020). In 2019, during a survey to identify the diversity of nematodes associated with Musa spp. in Nigeria, RKN females (n = 13) were isolated from a heavily galled root (50-75% galling) from a single plantain cv. Agbagba (Musa spp., AAB) plant in Onne, Rivers State, Nigeria (4°43'08.8"N 7°10'37.5"E). Genomic DNA was extracted from three females and processed individually using worm lysis buffer and proteinase K (Bert et al. 2008). The females were identified as M. enterolobii based on Nad5 mtDNA (Janssen et al. 2016), with GenBank accession no. ON010028, ON010027, ON010026, and were 100% homologous to the M. enterolobii sequences MW965454, KU372358 and KU372359 (Supplementary Figure S1). The sampled plant did not show any specific above-ground symptoms but swellings were apparent on the secondary and tertiary roots, which were associated with RKN females that were embedded in the root tissue. All the life stages were found clustered together in the root cortex, where they created necrotic brown-black lesions. A mean value of 2,604 ± 820 (mean ± standard deviation) males, eggs and second-stage juveniles (J2) were extracted from 5 g of root sub-samples (n = 6) using the Hussey and Barker (1973) NaOCl method. On average 39 females were hand-picked (n = 6) from 5 g fresh root. Pure cultures were established from single egg masses and maintained on RKN-susceptible tomato plants (Solanum lycopersicum cv. Marmande). To conduct Koch's postulates, two-month old plantlets of plantain cv. Agbagba (n = 5) were inoculated with 8000 J2s and eggs (initial population) of M. enterolobii pure cultures in 8 L pots in a screenhouse in Nigeria. Non-inoculated plantlets were included as negative controls. The nematode reproduction factor (RF = final density / initial population) and root damage symptoms were assessed 90 days post-inoculation. All the inoculated plantlets had similar galling symptoms and extensive necrosis as was observed in the field (Supplementary Figure S2), with an average RF = 25.9. No symptoms were observed on control plants. Adult females (n = 2) removed from the roots were identified as M. enterolobii based on Nad5 mtDNA (ON532789, ON532790) confirming that plantain cv. Agbagba is a host of M. enterolobii. In Nigeria, M. enterolobii has been reported to be associated with four plant species belonging to four plant families: Euphorbiaceae (Oyetunde et al. 2022), Cucurbitaceae (Bello et al. 2020), Dioscoreaceae (Kolombia et al. 2016), and Solanaceae (dos Santos et al. 2019). To our knowledge, this is the first report of M. enterolobii on a member of the Musaceae in Nigeria and globally the first report on plantain (Musa spp., AAB). The impact of M. enterolobii on plantain productivity has yet to be determined but given the RF value obtained in the pathogenicity test, plantain is a suitable host. This calls for a comprehensive RKN diversity study to evaluate the geographic spread of M. enterolobii on this important staple food crop in West Africa.

Safety evaluation and anti-inflammatory activity of Lactobacillus johnsonii IDCC 9203 isolated from feces of breast-fed infants.

This study evaluated the safety of Lactobacillus johnsonii IDCC 9203 and investigated its anti-inflammatory activity in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. Genomic analysis revealed that this strain has no virulence and antibiotic resistance gene except tetW, which is a tetracycline resistance gene. Minimum inhibitory concentration data showed that the strain is resistant to tetracycline and aminoglycosides. Further analysis indicated that the transferability of the tetW gene is extremely low, and resistance to aminoglycosides is due to the intrinsic resistance of L. johnsonii IDCC 9203. Phenotypic safety assessment showed that the strain has neither ß-hemolytic nor ß-glucuronidase activity, and no biogenic amine production. When LPS-induced RAW 264.7 cells were treated with L. johnsonii IDCC 9203, the level of nitric oxide and expression of pro-inflammatory cytokines significantly decreased (p < 0.05). Therefore, L. johnsonii IDCC 9203 strain is considered as safe and beneficial probiotic for human consumption.

Drivers of green supply chain management: a close-up study.

Green supply chain management (GSCM) is an important part of most production organisations in developed countries. Meanwhile, developing countries are yet to fully embrace the concept. This study, therefore, investigated the drivers of GSCM using a close-up approach in a leading manufacturing organisation in Nigeria with sustainability initiatives. One hundred and fifty-four questionnaires retrieved from the supply chain management team of the organisation were subjected to descriptive and inferential statistics such as mean score, standard deviation, and factor analysis. Based on the results of the analyses, the drivers of GSCM in the organisation could be grouped as government-related, organisational-related, and societal-related drivers. The study concluded that synergy of the government, organisations, non-government organisations, and individual is important for achieving green supply chain practices in developing countries. It was recommended that training at all levels is essential to improve the awareness and importance of sustainable production to the environment.

Influence of cellulose nanocrystal addition on the production and characterization of bacterial nanocellulose.

Bacterial nanocellulose (BNC) is characterized by high purity and excellent mechanical properties; however, its production is constrained by low yield. Therefore, efforts aimed at improving its yield and material properties are imperative. This study investigated the effect of adding different concentrations (0%, 0.5%, and 1.0%) of cellulose nanocrystal (CNC) in Hestrin-Schramm modified medium on the yield and properties of BNC produced by Komagataeibacter sp. SFCB22-18. The BNC yield increased as following an increase in added CNC concentration. Also, the morphology, structure, crystallinity, thermal stability, and mechanical properties of BNC improved after CNC incorporation. A low CNC concentration (0.1%) favored mechanical strength, whereas 0.5% gave the optimum morphology, structural, and thermal stability. These results showed that modifying BNC with CNC could help increase yield and improve its properties, and thus; the potentiality of BNC in various applications would be much enhanced.

Viability of Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and After Baking White Pan Bread at Different Temperature and Time Regimes.

This study investigated the viability of encapsulated and un-encapsulated (free cell) Lactobacillus rhamnosus GG (LGG) in bread baked at different baking conditions (180 °C for 30 min, 220 °C for 20 min, and 250 °C for 15 min) and in simulated gastrointestinal conditions. The cell was encapsulated either with sodium alginate, singly or in combination with chitosan, cassava starch, and hi-maize resistant starch. There was complete loss of viability of un-encapsulated LGG after baking. Significantly (P < 0.05) higher viability was recorded for LGG encapsulated with sodium alginate + cassava starch + chitosan beads (SCCB) and sodium alginate + hi-maize resistant starch + chitosan beads (SHCB) compared to sodium alginate beads (SAB) and sodium alginate + cassava starch beads (SSB). Lactobacillus rhamnosus GG encapsulated with SHCB gave the highest viability (P < 0.05) after subjection to simulated gastric and intestinal juices. The incorporation of LGG did not have significant (P < 0.05) influence on volume, specific volume, moisture, ash, fat, and fiber contents of bread. The lowest moisture content was obtained at baking condition of 180 °C for 30 min, while the highest value was at 250 °C for 15 min. Baking condition did not cause significant (P > 0.05) change in fat, ash, and carbohydrate content of bread. The encapsulation of LGG with multiple layers of encapsulating materials significantly preserved its viability during baking and in simulated gastrointestinal conditions.

Morphological and molecular characterization of Pratylenchus species from Yam (Dioscorea spp.) in West Africa.

The root-lesion nematodes (RLN), Pratylenchus spp., are among the major plant-parasitic nematodes affecting yam (Dioscorea spp.) production in West Africa. The distribution and diversity of RLN species associated with yam was investigated through a soil and tuber survey of the main producing areas in Nigeria and Ghana. Pratylenchus spp. were detected in the yam rhizosphere in 59% of 81 soil samples from Ghana and 39% of 114 soil samples from Nigeria. Pratylenchus spp. were detected in 24 of 400 tubers examined, in combination with root-knot nematodes (Meloidogyne spp.) and their associated damage of galls and crazy roots (79%), and with yam nematode (Scutellonema bradys) and their associated damage of dry rot (17%), although no specific additional symptoms were observed for Pratylenchus spp. Species of Pratylenchus were identified by their morphological features and by sequences of the D2-D3 region of the 28 S rDNA gene and the mitochondrial cytochrome oxidase I gene (COI). Pratylenchus brachyurus was the most frequent RLN species in both the rhizosphere and tubers of yam. Pratylenchus hexincisus was recovered from one tuber collected in Nigeria. While further investigations are required to establish the host status of yam for this nematode, this appears to be the first record of P. hexincisus on yam. The present taxonomical status of P. scribneri and P. hexincisus is discussed.

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends.

This study investigated the effect of groundnut protein concentrate inclusion on the quality of wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as the control sample. Subsequently, proximate composition, functional, and pasting properties of blends were determined using established methods. Protein content of the concentrate was 72.80%. Significant (p < .05) increase in protein content of the flour blends was recorded with increasing concentration of groundnut protein concentrate and decreasing concentration of wheat flour. Highest protein content of 28.87% was recorded in blend with 20% groundnut protein concentrate. Fat, ash, and crude fiber contents ranged from 1.93% to 8.84%, 0.70% to 1.13%, and 0.84% to 1.23%, respectively. Carbohydrate decreased significantly (p < .05) with increasing concentration of groundnut protein concentrate. Bulk density and swelling capacity of the flour blends reduced significantly (p < .05) with increasing level of groundnut protein concentrate flour while solubility index, water absorption, emulsion, and foaming capacities increased. Peak time, peak, trough, breakdown, final, and setback viscosities of the flour blends reduced with groundnut protein concentrate inclusion while the pasting temperature reduced. Overall, wheat/groundnut protein concentrate flour blends showed good functional and pasting properties.