Effect of fermentation, malting and ultrasonication on sorghum, mopane worm and : improvement in their nutritional, techno-functional and health promoting properties.

Background: Food processing offers various benefits that contribute to food nutrition, food security and convenience. This study investigated the effect of three different processes (fermentation, malting and ultrasonication) on the nutritional, techno-functional and health-promoting properties of sorghum, mopane worm and

Methods: The fermented and malted flours were prepared at 35°C for 48 h, and for ultrasonication, samples were subjected to 10 min at 4°C with amplitudes of 40-70 Hz. The biochemical, nutritional quality and techno-functional properties of the obtained flours were analysed using standard procedures.

Short-term germinated legume flours as functional ingredients in food products.

Unlocking the potential of legumes through short-term germination offers an innovative approach to improving the functionality of the resultant flour. This review examines the multifaceted benefits of short-term germinated legume flour, emphasizing the enzymatic activities that breakdown complex legume compounds into simpler forms and reduce anti-nutritional factors. This process improves digestibility, nutrient bioavailability, and health-promoting properties.

Antiobesity effect of healthy food crops and functional foods: A systematic review of their mechanisms.

Diet is a modifiable risk factor in the prevention and management of obesity, and various foods have the potential to aid in obesity management by modulating different pathways involved in the disease's pathology. We performed a systematic review of literature, using CINAHL, PubMed, and Google Scholar, focusing on the antiobesity potential of foods crops and functional food products, and their mechanisms of action and clinical evidence. Sixty-four articles were identified, of which 41 investigated food crops, while 23 investigated functional products.

Physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of bioprocessed whole wheat flour.

This study investigated the impact of bioprocessing techniques (germination, solid-state fermentation, the combination of germination, and solid-state fermentation) on the physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of whole wheat grains were investigated. Bioprocessed whole wheat flour (WWF) samples and the raw flour (control) were prepared using standard procedures. Proximate, anti-nutritional, mineral and amino acid (AA) compositions, protein digestibility, antioxidant activities, starch characteristics, and techno-functional properties were studied using standard methods.

Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato.

Germination and fermentation are age-long food processes that beneficially improve food composition. Biological modulation by germination and probiotic fermentation of cowpea, sorghum, and orange-fleshed sweet potato (OFSP) and subsequent effects on the physicochemical (pH and total titratable acidity), nutritional, antinutritional factors and health-promoting constituents/properties (insoluble dietary fibres, total flavonoid and phenolic contents (TFC and TPC) and antioxidant capacity) of the derived flours were investigated in this study. The quantification of targeted compounds (organic acids and phenolic compounds) on an ultra-high performance liquid chromatography (UHPLC) system was also done.

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.

Analysis of the bacterial and fungal populations in South African sorghum beer (umqombothi) using full-length 16S rRNA amplicon sequencing.

There is a need to profile microorganisms which exist pre-and-post-production of umqombothi, to understand its microbial diversity and the interactions which subsequently influence the final product. Thus, this study sought to determine the relative microbial abundance in umqombothi and predict the functional pathways of bacterial and fungal microbiota present. Full-length bacterial 16S rRNA and internal transcribed spacer (ITS) gene sequencing using PacBio single-molecule, real-time (SMRT) technology was used to assess the microbial compositions.

The Optimisation of Bitter Gourd-Grape Beverage Fermentation Using a Consolidated Response Surface Methodology (RSM) and Artificial Neural Network (ANN) Approach.

The present study adopted a response surface methodology (RSM) approach validated by artificial neural network (ANN) models to optimise the production of a bitter gourd-grape beverage. Aset of statistically pre-designed experiments were conducted, and the RSM optimisation model fitted to the obtained data, yielding adequately fit models for the monitored control variables R values for alcohol (0.79), pH (0.

Effect of variety and malting conditions on proteolytic activity, free amino nitrogen, and soluble protein contents of two maize varieties ( and ): amylolytic activity and physico-chemical and functional properties of optimal sample.

Introduction: The utilization of sprouted meals in beer production and enhancing the physicochemical properties of supplementary foods is widespread in Africa. This work aimed to determine the influence of soaking, germination, maturation and variety conditions on the physicochemical properties, proteolytic activity, free amino nitrogen (FAN) and soluble protein contents of and maize varieties.

Methods: To achieve this, the central composite design (CCD) was used for the optimization of five parameters, namely soaking time (18-42 h), plant salt concentration (0.

Application of a generative adversarial network for multi-featured fermentation data synthesis and artificial neural network (ANN) modeling of bitter gourd-grape beverage production.

Artificial neural networks (ANNs) have in recent times found increasing application in predictive modelling of various food processing operations including fermentation, as they have the ability to learn nonlinear complex relationships in high dimensional datasets, which might otherwise be outside the scope of conventional regression models. Nonetheless, a major limiting factor of ANNs is that they require quite a large amount of training data for better performance. Obtaining such an amount of data from biological processes is usually difficult for many reasons.

Nutritional and physicochemical changes in two varieties of fonio ( and ) 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 ( and ) 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.

Physicochemical Properties and Bacterial Community Profiling of Optimal (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula.

is a fermented food product from maize, commonly consumed in Southern Africa. This study investigated the effect of optimizing fermentation (time and temperature) and boiling time of white maize (WM) and yellow maize (YM) , with the use of the Box-Behnken-response surface methodology (RSM). Fermentation time and temperature as well as boiling time were optimized and pH, total titratable acidity (TTA) and total soluble solids (TSS) determined.

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.

Seasonal and Geographical Impact on the Mycotoxigenicity of and Species Isolated from Smallholder Dairy Cattle Feeds and Feedstuffs in Free State and Limpopo Provinces of South Africa.

This study evaluated the impact of seasonal and geographical variations on the toxigenicity of and strains previously isolated from smallholder dairy cattle feeds and feedstuffs sampled during summer and winter in the Free State and Limpopo provinces of South Africa (SA). In total, 112 potential toxigenic fungal species were obtained and determined for their capability to produce mycotoxins on solid Czapek Yeast Extract Agar (CYA); followed by liquid chromatography-mass spectrometry (LC-MS/MS) analysis. Our result revealed that 41.

Dataset of metabolites extracted from African walnut () using two different solvents.

A variety of walnut known as is widely cultivated in several parts of Africa for its edible nuts. These nuts have been reported for their huge antioxidant, anti-obesity, and anti-depressant potentials, but remain underutilized due to their poor storage and preservation. This is why the nuts are mostly cooked and consumed as snacks whenever in season.

Structure, in vitro starch digestibility and physicochemical properties of starch isolated from germinated Bambara groundnut.

This study investigated the effect of germination time (0, 24, 48 and 72 h) on the physicochemical characteristics, in vitro starch digestibility and microstructural changes in Bambara groundnut starch. The starch yield, lightness (L*) value, amylose content and resistant starch contents of isolated starches decreased significantly ( ≤ 0.05) with increasing germination time.

Variability in metabolites produced by Talaromyces pinophilus SPJ22 cultured on different substrates.

Background: Several metabolites released by fungal species are an essential source of biologically active natural substances. Gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS) is one of the techniques used in profiling the metabolites produced by microorganisms, including Talaromyces pinophilus. However, there is limited information regarding differential substrates' impacts on this fungal strain's metabolite profiling.

Physicochemical properties, 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, digestibility, antioxidant activity and consumer acceptability of biscuits produced from germinated finger millet (GFM) () and Bambara groundnut (GBGN) () flour blends were investigated. As the proportion of GBGN flour increased in the biscuit samples, protein, protein digestibility (80.

Dataset on effect of decolourisation on metabolomic profile of leaf powder.

Moringa leaf has been widely used in the enrichment of staple foods due to its high nutritional value and hypoglycaemic, immune boosting, antiviral, antioxidant and antimicrobial activities. However, the acceptability of these products is generally low due to the green colour imparted by the colour of Moringa leaf. Decolourisation of the leaves may improve the acceptability of the food products.

3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits.

Presentation of foods is essential to promote the acceptance of diversified and novel products. This study examined the color profile, browning index (BI), and structural properties of 3D-printed and traditional biscuits from whole-grain (WG) sourdough and germinated flours. The processed flours and composite/multigrain flours comprising cowpea sourdough (CS) and quinoa malt (QM) were used to prepare the snacks, and their structural characteristics were determined.

Machine learning predictive model for evaluating the cooking characteristics of moisture conditioned and infrared heated cowpea.

Cowpea is widely grown and consumed in sub-Saharan Africa because of its low cost and high mineral, protein, and other nutritional content. Nonetheless, cooking it takes considerable time, and there have been attempts on techniques for speeding up the cooking process without compromising its nutritious value. Infrared heating has recently been proposed as a viable way of preparing instantized cowpea grains that take a short amount of time to cook while maintaining desired sensory characteristics.

Physical and nutritional properties of black monkey orange fruit and seeds: A preliminary analysis for food processing.

Strychnos madagascariensis is an underutilized South African fruit-bearing tree, with the pulp being the primary consumable component. However, the seeds hold the potential as a food source due to their high nutrient composition. The aim of this study was to determine the physical properties of S.

Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation.

This study aimed to investigate the kinetics of phenolic compound modification during the fermentation of maize flour at different times. Maize was spontaneously fermented into sourdough at varying times (24, 48, 72, 96, and 120 h) and, at each point, the pH, titratable acidity (TTA), total soluble solids (TSS), phenolic compounds (flavonoids such as apigenin, kaempferol, luteolin, quercetin, and taxifolin) and phenolic acids (caffeic, gallic, ferulic, -coumaric, sinapic, and vanillic acids) were investigated. Three kinetic models (zero-, first-, and second-order equations) were used to determine the kinetics of phenolic modification during the fermentation.

Optimization of Infrared Heating Conditions for Precooked Cowpea Production Using Response Surface Methodology.

The infrared heating of preconditioned cowpea improves its utilization and potential application in food systems. This study investigated the effect of optimizing preconditioning and infrared heating parameters of temperature and time on cooking characteristics of precooked cowpeas using response surface methodology (RSM). The moisture level (32-57%), infrared heating temperature (114-185 °C), and time of processing the seeds (2-18 min) were optimized using a randomized central composite design to achieve optimal characteristics for bulk density and water absorption.