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Rose (Rosa sp.) is one of the most important ornamentals which is commercialize for its aesthetic values, essential oils, cosmetic, perfume, pharmaceuticals and food industries in the world. It has wide range of variations that is mostly distinguished by petal color differences which is interlinked with the phytochemicals, secondary metabolites and antinutrient properties. Here, we explored the color, bioactive compounds and antinutritional profiling and their association to sort out the most promising rose genotypes. For this purpose, we employed both quantitative and qualitative evaluation by colorimetric, spectrophotometric and visual analyses following standard protocols. The experiment was laid out in randomized complete block design (RCBD) with three replications where ten rose genotypes labelled R1, R2, R3, R4, R5, R6, R7, R8, R9 and R10 were used as plant materials. Results revealed in quantitative assessment, the maximum value of lightness, and the luminosity indicating a brightening of rose petals close to a yellow color from rose accessions R4, and R10, respectively which is further confirmed with the visually observed color of the respective rose petals. Proximate composition analyses showed that the highest amount of carotenoid and ß-carotene was found in R10 rose genotype, anthocyanin and betacyanin in R7. Among the bioactive compounds, maximum tocopherol, phenolic and flavonoid content was recorded in R8, R6 and R3 while R1 showed the highest free radical scavenging potentiality with the lowest IC50 (82.60 µg/mL FW) compared to the others. Meanwhile, the enormous variation was observed among the studied rose genotypes regarding the antinutrient contents of tannin, alkaloid, saponin and phytate whereas some other antinutrient like steroids, coumarines, quinones, anthraquinone and phlobatanin were also figured out with their presence or absence following qualitative visualization strategies. Furthermore, according to the Principal Component Analysis (PCA), correlation matrix and cluster analysis, the ten rose genotypes were grouped into three clusters where, cluster-I composed of R3, R4, R5, R8, cluster-II: R9, R10 and cluster-III: R1, R2, R6, R7 where the rose genotypes under cluster III and cluster II were mostly contributed in the total variations by the studied variables. Therefore, the rose genotypes R9, R10 and R1, R2, R6, R7 might be potential valuable resources of bioactive compounds for utilization in cosmetics, food coloration, and drugs synthesis which have considerable health impact.

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Phytic acid, a naturally occurring compound predominantly found in cereals and legumes, is the focus of this review. This review investigates its distribution across various food sources, elucidating its dual roles in foods. It also provides new insights into the change in phytic acid level during food storage and the evolving trends in phytic acid management. Although phytic acid can function as a potent color stabilizer, flavor enhancer, and preservative, its antinutritional effects in foods restrict its applications. In terms of management strategies, numerous treatments for degrading phytic acid have been reported, each with varying degradation efficacies and distinct mechanisms of action. These treatments encompass traditional methods, biological approaches, and emerging technologies. Traditional processing techniques such as soaking, milling, dehulling, heating, and germination appear to effectively reduce phytic acid levels in processed foods. Additionally, fermentation and phytase hydrolysis demonstrated significant potential for managing phytic acid in food processing. In the future, genetic modification, due to its high efficiency and minimal environmental impact, should be prioritized to downregulate the biosynthesis of phytic acid. The review also delves into the biosynthesis and metabolism of phytic acid and elaborates on the mitigation mechanism of phytic acid using biotechnology. The challenges in the application of phytic acid in the food industry were also discussed. This study contributes to a better understanding of the roles phytic acid plays in food and the sustainability and safety of the food industry.

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Trypsin inhibitors (TI) in raw soybean grain, mainly represented by the Kunitz trypsin inhibitor protein (KTI), prevent the normal activity of the digestive enzymes trypsin and chymotrypsin in humans and monogastric livestock. The inactivation of TI is achieved through costly and time-consuming heat treatment. Thermal processing also impairs the solubility and availability of the soybean grain protein. Therefore, the genetic elimination of KTI has been proposed as a suitable alternative to heat treatment. The aim of this study was to screen the collection of European soybean cultivars with six genetic markers (one SSR marker and five SNP markers) previously proposed as tightly linked to the KTI3 gene encoding the major Kunitz trypsin inhibitor seed protein of soybean and validate their usability for marker-assisted selection (MAS). The six markers were validated on a subset of 38 cultivars with wide variability in KTI content and in the F2 and F3:5 progenies of two crosses between the known high- and low-KTI cultivars. Three genetic markers (SSR Satt228 and two SNP markers, Gm08_45317135_T/G and Gm08_45541906_A/C) were significantly associated with KTI content in a subset of 38 cultivars. Low-KTI alleles were detected in both low- and high-KTI genotypes and vice versa, high-KTI alleles were found in both high- and low-KTI genotypes, indicating a tight but not perfect association of these markers with the KTI3 gene. The genetic marker SSR Satt228 showed a significant association with KTI content in the F2 progeny, while the SNP markers Gm08_45317135_T/G and Gm08_45541906_A/C allowed significant discrimination between progeny with high- vs. low-KTI progenies in the F3:5 generation. These three markers could be applied in MAS for low-KTI content but not without the additional phenotyping step to extract the desired low-KTI genotypes.

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Dietary phytochemicals are important bioactive compounds that can scavenge reactive oxygen species. These essential compounds may have antioxidant properties which are known to play a significant role in the treatment and prevention of many chronic diseases. Sesame, an oil-bearing seed, is a well-known promising source of food with both nutritional and therapeutic benefits. As a result, the study aimed to evaluate the antioxidant properties of different solvent extracts of Sesame seeds and to analyse the bioactive compounds present. The seeds were obtained from the local farmers and prepared for analysis. The bioactive compounds present in the seeds were extracted using hexane, ethyl acetate, ethanol, and water. The total phenolic content (TPC), the condensed tannin content (CTC), the total antioxidant capacity (TAC), and the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay were also determined using standard methods. Two chemometric methods, hierarchical cluster analysis (HCA) and Pearson correlation, were employed to evaluate the interdependence of the various parameters and the antioxidant activity. Anti-nutrients such as saponins, alkaloids, phytates, and oxalates were also analysed from the powdered seeds. The study results revealed the presence of anti-nutrients such as phytate (7.691 ± 0.8576 mg/g), oxalate (1.501 ± 0.1375 mg/g), saponins (21.33 ± 4.619 mg/g) and alkaloids (317.33 ± 30.29 mg/g). The study also revealed that the aqueous extract exhibited the highest TPC (17.12 ± 0.041 mg GAE/g of dried extract, p < 0.05) and CTC (64.27 ± 4.711 mg CE/g of dried extract, p < 0.05). Ethanol and hexane had a similar total phenolic content (14.83 ± 0.123 and 14.66 ± 1.474 mg GAE/g of dried extract, respectively, p < 0.05Ethyl acetate had the lowest TPC content. Ethanol extracts had the highest antioxidant activity with a TAC value of 232.6 ± 6.267 mg/g AAE and a DPPH scavenging activity of IC50 of 52.81 ± 2.30 µg/mL. A good correlation (p < 0.05) was established between the extracts' TPC, CTC, TAC, and DPPH radical scavenging activity. Chemometric analysis from the study showed no significant connection between the radical scavenging activity of TPC and DPPH. From the results obtained, it can be concluded that the bioactive compounds present in the sesame seed and their subsequent antioxidant properties are dependent on the nature of the solvent used for extraction.

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Supply problems and rising soybean meal prices have an impact on increasing feed costs. Hemp seed meal (HSM) with high protein content has the potential to be used as an alternative to soybean meal. This study evaluated the impact of dietary HSM of Narli Sarayi variety as a substitute for soybean meal on productive performances, egg quality and yolk fatty acid composition. A total of 120 Lohmann Brown laying hens aged 50 weeks were allocated into 4 groups and 10 repetitions. Birds received treatment without HSM (control group), or soybean meal substituted with 4%, 8% and 12% HSM. Dietary 4% significantly increased (p < 0.05) egg production and decreased FCR compared with 8% and 12% HSM group but did not differ from the control group in an overall period of 6 weeks. The inclusion of the 12% HSM group significantly decreased (p < 0.05) egg production. Meanwhile, there was no influence of hemp seed meal (p > 0.05) on feed intake, egg weight, body weight change, egg shape index, albumen index, albumen weight, Haugh unit, yolk weight, yolk index and eggshell thickness. Dietary 8% and 12% HSM significantly increased (p < 0.05) eggshell weight and yolk colour compared with control and 4% HSM groups. There was a significant increase (p < 0.05) in omega-3 fatty acid concentration and a decrease in yolk omega-6 to omega-3 fatty acids ratio with an increase in dietary HSM. It was concluded that dietary up to 12% HSM of the Narli Sarayi variety decreased egg production and increased FCR. Increasing dietary levels of HSM increased eggshell weight, yolk colour and omega-3 fatty acids content and decreased the omega-6 to omega-3 fatty acids ratio.

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Tef [Eragrostis tef (Zucc.) Trotter], an ancient cereal primarily grown in Ethiopia, is becoming increasingly popular worldwide due to its high iron content and gluten-free nature. However, it has been reported that injera produced only with tef flour lack certain vital nutrients. Therefore, this specific study was conducted to supplement tef injera with other food materials of better nutritional value and compensate its expensive market price with sorghum cereal flour. The effect of fermentation conditions, and the sorghum and carrot pulp blending ratio on the nutritional value and sensory quality of tef injera was investigated. The factorial approach of the experimental design was conducted considering the nutritional value and sensory quality of the injera made of three main blending ratios of tef, sorghum, and carrot (60% tef: 30% sorghum: 10% carrot pulp, 45% tef: 45% sorghum: 10% carrot pulp and 30% tef: 60% sorghum: 10% carrot pulp) as experiential variables. The raw materials and injera were characterised for their proximate composition, physicochemical property, mineral composition, microbial analysis, and sensory attributes, using standard methods. The results of the study show that fermentation conditions and blending ratios have a significant effect on the nutritional, anti-nutritional, mineral content, microbial quality, and sensory properties of blended injera products, where higher values of ash, crude protein, crude fat, Total titratable acidity (TTA), Fe, Zn, and Ca (2.30%, 11.34%, 2.62%, 3.53, 32.97 mg/100 g, 2.98 mg/100 g and 176.85 mg/100 g, respectively) were analyzed for the co-fermented injera sample. In addition, a lower microbial count was observed in co-fermented injera samples, whereas microbial counts in injera samples prepared from carrot pulp-supplemented dough after the co-fermentation of tef and sorghum flours were observed to be higher. The injera product made using blending ratio of 60% tef: 30%sorghum: 10% carrot co-fermented was found to be the optimum result due to its very good nutritional improvement (i.e., reduction of some anti-nutritional factors, microbial contents, pH and increased contents of some minerals, crude protein, crude fat, TTA and improved most of the sensory quality of the supplemented injera product). According to this study, sorghum and carrot supplementation on tef could improve the nutritional value of injera while also providing an instant remedy for the growing price of tef.

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This study evaluated the effects of pre-germination treatments on the nutritional and anti-nutritional values of buckwheat and quinoa during germination. Pre-germination method was effective on the chemical composition and phenolic profile of buckwheat and quinoa samples (p < 0.05). During the germination, color changes were notable, particularly in the alkali-treated samples. The decrease in tannin content reached the highest rate in germinated buckwheat (83 %) and quinoa (20 %) by alkali treatment. The highest antioxidant and total phenolic content were measured in germinated pseudocereals treated by ultrasound. However, the lowest phytic acid content was determined after germination in the quinoa sample treated by ultrasound. Rutin was the major flavonoid in buckwheat while quercetin, galangin, ellagic, syringic, and p-coumaric acids were only synthesized after 72 h of germination. Catechin and epicatechin were decreased only in the alkali-treated buckwheat sample. Controlled germination processes can enhance the antioxidant activity and development of functional foods from whole grains.

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The effect of enset varieties and fermentation time on the nutritional composition, antinutritional content, functional properties, and sensory acceptance of bulla was assessed. Bulla samples were prepared from newly improved enset varieties yanbule, gewada, zereta, and messina and were fermented for 0, 15, and 30 days. The result revealed that bulla prepared from gewada had relatively better values of fat (0.3 g/100 g), fiber (1.04 g/100 g), carbohydrate (97.7 g/100 g), energy (394.2 Kcal), and Fe (2.54 mg/100 g). Yanbule had relatively higher ash content (1.05 g/100 g) and considerably higher Ca (317.9 mg/100 g) than bulla prepared from the other varieties. Mg (56.8 mg/100 g) and Zn (2.3 mg/100 g) were relatively higher in bulla prepared from Messina. A very low level of tannin was detected only for gewada, but high contents of phytate up to 112.5 mg/100 g were obtained. With respect to the functional properties of bulla fermented for 30 days, no significant differences were observed among the varieties except for water absorption capacity. In terms of sensory quality, bulla porridge prepared from yanbule had comparatively higher overall acceptability score (7.6).

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Faba bean is an ancient legume that is regaining interest due to its environmental and nutritional benefits. Very little is known on the protein quality of the new faba bean varieties. In this study, the digestibility and the Digestible Indispensable Amino Acid Score (DIAAS) of the protein quality of three Canadian faba bean varieties (Fabelle, Malik and Snowbird) were compared to pea and soy using the harmonized in vitro digestion procedure developed by the International Network of Excellence on the Fate of Food in the Gastrointestinal Tract (INFOGEST). The impact of boiling on the nutritional quality of faba bean flours was also ascertained. Protein content in faba bean (28.7-32.5%) was lower than defatted soy (56.6%) but higher than pea (24.2%). Total phenolics and phytate content were higher (p < 0.05) in faba bean (2.1-2.4 mg/g and 11.5-16.4 mg/g respectively) and soy (2.4 mg/g and 19.8 mg/g respectively) comparatively to pea (1.3 mg/g and 8.9 mg/g). Trypsin inhibitor activity was significantly higher (p < 0.05) in soy (15.4 mg/g) comparatively to pea (0.7 mg/g) and faba bean (0.8-1.1 mg/g). The digestibility of free amino acids of raw faba bean flours ranged from 31 to 39% while the digestibility of total amino acids ranged from 38 to 39%. The in vitro Digestible Indispensable Amino Acid Score (IV-DIAAS) of raw faba bean flours ranged from 13 to 16 (when calculated based on free amino acid digestibility) to 32-38 (when calculated based on total amino acid digestibility) and was in a similar range to pea (13-31) and soy (11-40). Boiling modified the protein electrophoretic profile and decreased trypsin inhibitor activity (30-86% reduction), while total phenolics and phytate content were unaffected. The IV-DIAAS significantly decreased in all boiled legumes, possibly due to an increased protein aggregation leading into a lower protein digestibility (18-32% reduction). After boiling, the nutritional quality of faba bean was significantly lower (p < 0.05) than soy, but higher than pea. Our results demonstrate that faba bean has a comparable protein quality than other legumes and could be used in similar food applications.

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Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world, belonging to the family Amaranthus, sub-family Chenopodiaceae. Spinach is a low-caloric food and an enormous source of micronutrients, e.g., calcium, folates, zinc, retinol, iron, ascorbic acid and magnesium. Contrarily, it also contains a variety of anti-nutritional factors, e.g., alkaloids, phytates, saponins, oxalates, tannins and many other natural toxicants which may hinder nutrient-absorption. This study was aimed at investigating the effect of fermentation on improving the nutrient-delivering potential of spinach and mitigating its burden of antinutrients and toxicants at three growth stages: the 1st growth stage as baby leaves, the 2nd growth stage at the coarse stage, and the 3rd growth stage at maturation. The results revealed the significant (p < 0.05) effect of fermentation on increasing the protein and fiber content of spinach powder from 2.53 to 3.53% and 19.33 to 22.03%, respectively, and on reducing total carbohydrate content from 52.92 to 40.52%; the effect was consistent in all three growth stages. A significant decline in alkaloids (6.45 to 2.20 mg/100 g), oxalates (0.07 mg/100 g to 0.02 mg/100 g), phytates (1.97 to 0.43 mg/100 g) and glucosinolates (201 to 10.50 µmol/g) was observed as a result of fermentation using Lactiplantibacillus plantarum. Fermentation had no impact on total phenolic content and the antioxidant potential of spinach, as evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays. This study proposes fermentation as a safer bioprocess for improving the nutrient-delivering potential of spinach, and suggests processed powders made from spinach as a cost-effective complement to existing plant proteins.

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Bambara groundnut (BG) (Vigna subterranean) is an underutilized, indigenous crop in South Africa that has nutritional and associated health benefits. Decreasing the antinutrients in food sources can potentially increase the digestibility of proteins and mineral absorption. To determine the effect of traditional processing (cooking) on the antinutrient content and metabolome of this crop, BG was sampled from 12 rural farms in three districts of the Mpumalanga province, South Africa. The four main colors that were identified (cream, orange, brown, and purple) were pooled together according to the district they were obtained from. One-half of each color sample obtained from each of the three districts was dehulled, color sorted, milled, and subjected to subsequent antinutrient and metabolome analyses, while the other half was cooked, air-dried, and milled prior to analyses. Samples were analyzed for phytate and tannins (antinutrients) by hydrochloric acid extraction methods as well as metabolome constituents by ultraperformance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS). Phytate, tannins, as well as other metabolomic constituents, namely, catechin, epicatechin, procyanidin, as well as citric acid, were identified in all raw and cooked BG samples. The cooking process resulted in a significant decrease (p < 0.05) in the phytate and tannin content as well as an increase in the health-associated phenolic compounds.

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The impact of fermentation and germination on the metabolite profile and bioactive of 'Cheongsam' hempseed was investigated. The seeds were germinated for 3 days at 26 °C and fermented for 48 h at 37 °C using Pediococcus acidilactici (SRCM201591). The raw (R), fermented seed (RF), sprouts (S), and fermented sprouts (SF) extracts were assessed for anti-nutrients, metabolite profile, and selected bioactivities. Germination and fermentation significantly altered anti-nutrient levels (tannins, saponins, phytic acid, and trypsin inhibitors). They increased total polyphenols, flavonoid contents, and individual polyphenols and cannabinoids. SF demonstrated the highest ABTS (IC50, 291.65 µg/mL) and DPPH (IC50, 345.30 µg/mL) scavenging capacities. However, S (IC50, 73.295 µg/mL) was the most potent anti-inflammatory ingredient. SF (IC50, 74.07 µg/mL) exhibited the most potent alpha-glucosidase inhibition for enzyme inhibitions, while RF (IC50, 63.31 µg/mL) showed the best lipase inhibition potential. The findings demonstrate that germination and fermentation could improve the functional properties of hempseed.

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INTRODUCTION: In Ghana, Corchorus olitorius, Solanum macrocarpon and Amaranthus cruentus are green leafy vegetables that are customarily eaten together with a starchy staple food. The present study aimed at assessing the ethanolic leaf extract of C. olitorius, S. macrocarpon and A. cruentus for antioxidant capacity, phytochemical property, nutritional and anti-nutrient content. METHOD: Phytochemical constituent and proximate analysis were determined using standard protocols. The DPPH scavenging activity was used to determine the antioxidant activity of the ethanolic leaf extracts from the three vegetables. The antinutrients phytate and oxalate were determined by titrimetric methods of analysis. RESULTS: Pytochemical screening revealed the presence of tannins and flavonoids in C. olitorius, S. macrocarpon and A. cruentus. Alkaloids and saponins were present in C. olitorius and S. macrocarpon but not in A. cruentus. Terpenoids, steroids, carotenoids and coumarins were absent in all the three vegetables. Proximate analysis revealed varying levels of moisture, fat, protein, ash, crude fibre and carbohydrates in the three leafy vegetables. The DPPH scavenging showed 86.71%, 71.72% and 38.86% activity for S. macrocarpon, C. olitorius and A. cruentus respectively. The antinutrient results revealed an oxalate level of 2.7 ± 0.13% for C. olitorius, 6.43 ± 0.06% for A. cruentus and 12.32 ± 0.13% for S. macrocarpon. For levels of phytates, our results revealed a 3.084 ± 0.54%, 1.14 ± 0.26% and 1.71 ± 0.27% for C. olitorius, A. cruentus and S. macrocarpon, respectively. CONCLUSION: The current study has shown that C. olitorius, A. cruentus and S. macrocarpon possess important phytochemicals, nutrients and significant antioxidant activity, suggesting a potential of these vegetables against diverse disease, if eaten by humans.

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A detailed understanding of the nutrient contents of cassava products is crucial to fully maximise their utilisation in animal feed. This study aimed to review published data on the nutritional quality of cassava products and their use as a source of energy and protein in broiler chicken and laying hen diets. Cassava is a tuber crop that grows abundantly in tropical countries, and its products are classified as energy or protein feed resources based on their protein and energy levels. Cassava starch residue (CSR), cassava root meal (CRM), cassava peel meal (CPM), ensiled cassava peel meal (ECPM), fermented cassava peel meal (FCPM), cassava pulp, and cassava root sievate meal (CRSM) were classified as an energy source in chicken feed, whereas cassava leaf meal (CLM) is classified as a protein source. Nutritional analysis indicates that cassava leaves are high in protein, fibre, minerals, vitamins (B1, B2, and C), and carotenoids, while CRM is rich in energy but low in crude protein (CP). Additionally, cassava contains cyanogenic glycosides, especially linamarin, and lotaustralin, which release toxic hydrogen cyanide (HCN) upon tissue disruption. The utilisation of cassava as an energy or protein feed resource in the chicken diet is limited by its high fibre, presence of HCN, nutrient imbalance, and dusty nature of its dried meals. Efforts have been made to enhance the nutrient quality of cassava and increase their utilisation in chicken feed using different processing techniques with some success. Available information on the nutrient contents of differently processed cassava and its effect on chicken performance is vast and dispersed, making it hard to use such information in the decision-making process. Therefore, this review aimed to aggregate published articles on the nutrient contents of cassava products and their impacts on the health and productive indices of broiler chickens and laying hens into a single document for ease of comparison and decision-making.

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The fruit nutrigenomics is an interesting and important research area towards nutrition enhancement. The phytic acid is one of the major antinutrient compound, present in seeded fruits and crops. It hinders the absorption of iron (Fe), zinc (Zn), magnesium (Mg), potassium (K) and calcium (Ca), causing mineral deficiencies. In the present study, the BsPhy gene was overexpressed in the cucumber fruits using the tomato fruit specific E8 and constitutive CaMV 35S promoter. The E8 promoter imparted heterologous expression of GUS gene in cucumber fruits, furthermore, the fruit specific expression of E8 promoter with BsPhy gene was confirmed in transgenics (E8::BsPhy) using anti rabbit-phytase antibody. The physio-biochemical analysis of transgenics revealed, maximum phytase activity in E8::BsPhy cucumber fruits at 10 days after anthesis (DAA) compared to 35S::BsPhy and wild-type (WT) fruits. Consequently, E8::BsPhy fruits also showed increased amount of inorganic phosphorus (Pi), total phosphorus (P), minerals (Zn, Fe, Mg, K, Ca), total carotenoid and other macronutrients at 10 DAA compared to 35S::BsPhy fruits. The metabolite profiling of fruits (10 DAA) showed increased sugars, amino acids, sugar acids and polyols, in both E8::BsPhy and 35S::BsPhy transgenics suggesting higher phytate metabolism, compared to WT fruits. Interestingly, both the transgenic fruits showed higher fruit biomass and yield along with improved nutritional quality, which can be attributed to increased P and Zn contents in transgenic fruits, compared to WT fruits. Our findings reveal that the BsPhy gene enhances minerals and macronutrients in transgenic cucumber fruits making it nutritious and healthy.

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India is endowed with several indigenous foods (IFs), that hold special cultural significance among local and ethnic caommunities, yet no attempts have been made till date to systematically compile their nutritive values. As per FAO's recent mandate on creation of "Global-Hub on Indigenous Food Systems," IFs have received renewed global recognition for their potential to contribute to improved food security while enhancing biodiversity across the world. Hence, the useful properties of wild IFs require proper study and documentation in order to bridge the gap between scientific evidence generation and indigenous peoples' ancestral knowledge. For this purpose, we conducted a literature search in two scientific databases: PubMed and Google Scholar, between July 2020 and December 2021, to identify studies reporting nutritive values and/or antinutrient content of IFs (not included in Indian food composition database), consumed by Indian indigenous communities. A total of 52 Indian research articles were included, from which data was selected and extracted, to create a compendium on nutrient (n = 508) and antinutrient (n = 123) content of IFs, followed by computation of antinutrient-to-mineral molar ratios for 98 IFs to predict their mineral bioavailability. Maximum nutritive values were available for green leafy vegetables (n = 154), followed by other vegetables (n = 98), fruits (n = 66), cereals (n = 63), roots & tubers (n = 51) and nuts and legumes (n = 36). Several IFs seen to have better nutritional content than conventional foods and were found to be rich (i.e., >20% Indian recommended dietary allowances per reference food serve) in iron (54%), calcium (35%), protein (30%), vitamin C (27%), vitamin A (18%), zinc (14%) and folate (13%). Some IFs displayed high levels of antinutrients, however, anti-nutrient-to-mineral molar ratios were found to be low (for mainly leafy vegetables, other vegetables, and roots and tubers), thus indicating high mineral bioavailability. Hence, efforts are desirable to encourage the inclusion of these nutritionally superior IFs into the usual diets of indigenous communities. The IF database collated in our review can serve as a resource for researchers and policymakers to better understand the nutritional properties of region-specific IFs and promote them through contextual food-based interventions for improved dietary quality and nutrition outcomes in indigenous population of India.

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Oat (Avena sativa) is an underutilized cereal grain in Ethiopia from the Poaceae grass family. This study aimed to investigate the proximate, mineral, and anti-nutrient composition of three landrace varieties commonly used in certain districts of the country and compare them with two improved varieties of oats in Ethiopia. The proximate and mineral composition was determined using the Association of Official Analytical Chemists (AOAC) standard methods. Phytate and tannin contents were determined using the spectroscopic method, and oxalate was analyzed using HPLC. The bioavailability of minerals was also estimated. Results showed significant (p < 0.05) differences in proximate, mineral, and anti-nutrient compositions among studied varieties. The moisture, crude protein, crude fat, crude fiber, ash, and total carbohydrate contents were in the range between 8.5-9.8, 11.9-15.8, 6.7-10.3, 2.1-3.5, 1.2-1.3, and 72.6-74.3 g/100 g DM, respectively. Iron, copper, zinc, magnesium, calcium, and potassium contents were 2.5-3.0, 0.2-0.4, 1.6-2.0, 62.4-89.1, 44.0-102.7, and 241.7-258.3 mg/100 g DM, respectively. The oxalate, tannin, and phytate contents ranged from 28.2-71.4, 38.8-51.5, and 269.6-293.0 mg/100 g DM, respectively. Except for a few varieties of oats, the molar ratios were below the critical values. Results showed that both the landraces and improved varieties studied are an excellent source of valuable nutrients. Thus, the production and utilization of this crop in a few geographical locations and communities should be further encouraged in the rest areas of the country to benefit from this underutilized but nutritious crop.

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A large section of the human population relies on legumes as a staple food. Legumes are a rich source of nutrients and possess several health-related beneficial properties. However, the nutritional quality of legumes is challenged by the presence of a considerable amount of antinutrients. Consumption of inadequately processed legumes might affect normal metabolism and cause adverse human health-related effects. Effective processing becomes necessary to reduce these antinutritional factors before consumption. Optimizing the processing variables during preparation of legume-based traditional foods by using response surface methodology could be a valuable option to reduce antinutrients. The present review focuses on the efficacy of traditional household-scale processing unit operations vis-à-vis the reduction of antinutrients. Optimally prepared products should ensure meeting the consumer demand of improved, healthy, and more nutritious and safe foods. Modeling-based optimization approach will be helpful to define best practices at the small-, medium-, and large scale production alike. It should contribute towards effective utilization of legume resources, and to alleviate malnutrition and associated diseases world-wide.

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Phytate or phytic acid (PA), is a phosphorus (P) containing compound generated by the stepwise phosphorylation of myo-inositol. It forms complexes with some nutrient cations, such as Ca, Fe and Zn, compromising their absorption and thus acting as an anti-nutrient in the digestive tract of humans and monogastric animals. Conversely, PAs are an important form of P storage in seeds, making up to 90% of total seed P. Phytates also play a role in germination and are related to the synthesis of abscisic acid and gibberellins, the hormones involved in seed germination. Decreasing PA content in plants is desirable for human dietary. Therefore, low phytic acid (lpa) mutants might present some negative pleiotropic effects, which could impair germination and seed viability. In the present study, we review current knowledge of the genes encoding enzymes that function in different stages of PA synthesis, from the first phosphorylation of myo-inositol to PA transport into seed reserve tissues, and the application of this knowledge to reduce PA concentrations in edible crops to enhance human diet. Finally, phylogenetic data for PA concentrations in different plant families and distributed across several countries under different environmental conditions are compiled. The results of the present study help explain the importance of PA accumulation in different plant families and the distribution of PA accumulation in different foods.

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