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This study explored how genotype, seed color, and seed weight affect major biochemical components in 95 faba bean accessions. Genotype variation significantly affected convicine, total tannin (TTC), total saponin, and total phenol (TPC) contents. Seed color and weight variations affected several parameters, with their interaction significantly affecting convicine, total vicine-convicine content (TVC), TTC, total polyunsaturated fatty acid (PUFA), and antioxidant activities. Genotype interaction with seed weight and seed color also significantly affected convicine, TVC, TPC, oleic acid, linoleic acid, PUFA, and ferric-reducing antioxidant power. Vicine, dietary fiber, total fat, crude protein, palmitic acid, and stearic acid contents remain unaffected by these factors. Multivariate analysis showed that brown and small beans had distinctive characteristics. Overall, this study demonstrated the connection between biochemical components, genotype, and seed traits in faba beans. Therefore, these factors should be considered when choosing faba bean genotypes for use in the food industry and breeding programs.

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Applying heat treatments using an autoclave and hot air sterilization can alter the proximal composition, technofunctional properties, and antinutrient content of Sacha inchi (P. volubilis) oil press cake. The autoclave and hot air treatments significantly reduced antinutrients compared to the control. The samples treated with autoclave and hot air sterilization exhibited a significant decrease in alkaloids, nitrates, tannins, saponins, and trypsin inhibitors compared to the control sample. However, the 20-min autoclave treatment did not significantly reduce the saponin antinutrients. Phytic acid significantly decreased in the 30-min hot air sample and autoclave 20-min/hot air treatments, respectively. On the other hand, the levels of antinutrients oxalate and thiocyanates did not significant difference between the control and hot air treatments. However, the autoclave treatment resulted in a significant reduction in oxalates. The study found that hydrotreatments at temperatures of 121 °C with humid heat - autoclave showed significant differences in protein content compared to the control sample, with content of 37.75 + 0.2 g/100g. Samples treated with an autoclave for 10, 20, and 30 min showed values of protein 53.19 + 0.28, 66.08 + 2.6, and 70.12 + 0.48 g/100g, respectively. Meanwhile, samples treated with dry heat showed significant differences with the sample treated for 10 min having a protein content of 60.21 + 6.80 g/100g. The techno-functional properties analyzed in the study demonstrated a significant decrease in hydrating properties such as water holding capacity (WHC), water retention capacity (WRC), and swelling capacity (SC) due to changes in the solubility of proteins for the two treatments and the oil holding capacity (OHC) property showed a significant increase. Finally, water's presence during hydrothermal treatments significantly reduces antinutrients, providing guidance for analyzing other study variables.

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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. Furthermore, short-term germination enhances the techno-functional properties of legume flours without compromising their quality, avoiding excessive starch and protein degradation associated with prolonged germination. This review also explores the applications of short-term germinated legume flours in developing nutritious and healthy food products tailored to diverse dietary needs. Subsequent integration of these short-term germinated flours into food products provides a route for the development of cost-effective, nutritious, and sustainable options that can address malnutrition and enhance overall well-being.

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Background: Fruits are excellent sources of micronutrients; hence, their consumption is highly recommended. However, fruit peels, often discarded, despite some being edible have been reported to contain essential nutrients and antioxidants, which contribute to disease prevention and well-being. Aim: This study sought to evaluate the micronutrient and antinutrient content of 10 edible fruit peels namely, orange, mango, pineapple, banana, lemon, mandarin, red apple, cucumber, guava and pawpaw peels. Setting: Laboratory analyses of the fruit peels were conducted at the University of Calabar, in a well-ventilated and temperature controlled environment to ensure accurate results. Methods: The research design was quantitative and experimental; laboratory analyses were carried out to determine the minerals, vitamins and antinutrients in fruit peels using AOAC standard methods. Data were analysed using ANOVA on SPSS version 20.0. Results: Calcium was the most predominant of the minerals analysed, with values ranging from 33.12 ± 0.05 mg/100 g (cucumber peels) to 72.04 ± 0.08 mg/100 g (mango peels); calcium was followed by magnesium. Mandarin, banana and pineapple peels had statistically similar (p > 0.05) content of zinc (about 1.2 mg/100g), which was significantly (p < 0.05) higher than others. Mandarin peels had significantly higher content (100.48 ± 2.03 mg/100 g) of vitamin C, while cucumber peels recorded the lowest (27.50 ± 0.01 mg/100 g). The results show significant concentrations of micronutrients such as iron, selenium and vitamin K; among the antinutrients, hydrogen cyanide had the highest concentrations, followed by phytate. The values were within safe limits. Conclusion: Therefore, the processing of fruit peels, for use as dietary additives to enrich foods and boost immunity, should be promoted. Contribution: The study shows the potential of fruit peels as food additives.

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The changing global climate brings a gradual yet constant and adverse shift in crop production. Grain crop plants, particularly cereals and legumes, respond varyingly to adverse climate, including reduction in grain yield and changes to their nutrient densities. An understanding of specific changes to crop systems under differing climatic conditions can help in planning diets to meet human nutrient sufficiency. Grain protein content is also affected by adverse environmental factors. Deficits in protein yield, linked to changes in grain or seed protein and antinutrient concentrations, have been reported in major food crops when exposed to elevated carbon dioxide, high temperature, drought, and humidity. These changes, in addition to affecting the quantity of indispensable or essential amino acids (IAA), also impact their bioavailability. Therefore, it is important to assess consequences of climate change on grain protein quality. An important tool to measure grain protein quality, is measuring its digestibility at the level of the ileum and its IAA concentration, linked to a metric called the Digestible IAA Score (DIAAS). A minimally invasive technique called the dual isotope tracer technique, which measures IAA digestibility after simultaneous administration of two different intrinsically labelled protein sources, one a test protein (2H/15N) and one a reference protein (13C) of predetermined digestibility, has been used in evaluation of grain protein IAA digestibility, and promises more in the evaluation of changes based on climate. This review discusses climate induced changes to grain protein quality through the prism of IAA digestibility, using the dual isotope tracer technique.

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Purslane (Portulaca oleracea) and spinach (Spinacea oleracea) are species with elevated levels of oxalic acid, an antinutrient that interferes in the bioaccessibility of minerals such as calcium and iron. Evaluating methods to determine oxalic acid content with reduced matrix interference, such as employing Flame Atomic Absorption Spectrometry (FAAS), can enhance the specificity of determinations. The different matrices of purslane (whole plant, leaves, and juice) and spinach (whole plant) were tested using three extraction methods (M1, M2, and M3). The oxalic acid content was evaluated by UV-vis spectrophotometry and FAAS (Flame Atomic Absorption Spectrometry). The absence of the precipitation step in M1 resulted in high levels of oxalic acid in the investigated matrices. The quantification of oxalic acid by FAAS for M2 (6M HCl for 1 hour at 100°C) and M3 (0.25N HCl for 15 minutes at 100°C) in the samples of purslane leaves and spinach whole plants yielded statistically similar results. However, the analysis by UV-vis spectrophotometry for M2 and M3 showed significant discrepancies in all evaluated samples, suggesting interference from colored compounds in the food matrix.•Comparison of methods of extraction•Comparison of UV-vis spectrophotometer and FAAS in the quantification of oxalic acid•Analysis of antinutrients in plant matrices.

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Antinutrients, also known as anti-nutritional factors (ANFs), are compounds found in many plant-based foods that can limit the bioavailability of nutrients or can act as precursors to toxic substances. ANFs have controversial effects on human health, depending mainly on their concentration. While the positive effects of these compounds are well documented, the dangers they pose and the approaches to avoid them have not been discussed to the same extent. There is no dispute that many ANFs negatively alter the absorption of vitamins, minerals, and proteins in addition to inhibiting some enzyme activities, thus negatively affecting the bioavailability of nutrients in the human body. This review discusses the chemical properties, plant bioavailability, and deleterious effects of anti-minerals (phytates and oxalates), glycosides (cyanogenic glycosides and saponins), polyphenols (tannins), and proteinaceous ANFs (enzyme inhibitors and lectins). The focus of this study is on the possibility of controlling the amount of ANF in food through fermentation. An overview of the most common biochemical pathways for their microbial reduction is provided, showing the genetic basis of these phenomena, including the active enzymes, the optimal conditions of action, and some data on the regulation of their synthesis.

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Herbal teas are ingested for various purposes and by diverse populations across the globe. There is a growing recognition among individuals of the advantages associated with the use of this beverage, leading to a heightened demand for the manufacture of herbal tea derived from therapeutic plants. Spices on the other hand add flavour to food but could pose harm if it is high in phytates and oxalates. The objective of this study was to develop natural spices and herbal tea with health beneficial properties using Solanum nigrum and Solanum torvum berries. Herbal tea samples from S. nigrum were prepared by sorting berries, maceration, divided into two (fermenting at 18 °C and non-fermenting) and dried at 60 °C for 12 h in a hot oven. Spices from S. torvum and S. nigrum were prepared by removing the berries from the stalk, freeze-drying and smooth milling into fine powder. In addition, antinutrient, phytochemical and sensory evaluation studies were conducted on these spices and herbal teas. A nine-point hedonic scale was utilized for the purpose of conducting a consumer acceptability sensory evaluation test using 101 untrained panelists. Data was then analyzed by t-test, one-way analysis of variance (ANOVA) and the level of significance (p < 0.05) was assessed using Tukey's and Dunnett's multiple comparison tests. The panellists expressed a favourable perception towards Solanum nigrum unripe unfermented green herbal tea (6.65 ± 2.08) as compared to the other formulated teas due to the components working together in a way that produces a nice tea sample. Both Solanum nigrum and Solanum torvum spices contained various levels of catechins, saponins, flavonoids, oxalates, phytates and tannins comparable to literature. The herbal tea samples exhibited a range of catechin content, varying from 0.255 to 0.756 mg/g. The antioxidant activity of the various herbal tea samples ranged from 66.37 ± 0.24 to 78.53 ± 0.18 µg/mL GAE as determined by the DPPH free radical assay Fermented black herbal teas recorded higher total phenols (2.80 ± 0.09d), total flavonoids (21.84 ± 1.84c) and showed greater antioxidant activity (78.53 ± 0.18a) as compared to the unfermented green herbal teas. The process of fermentation resulted in a decrease in pH from 7.22 to 6.53 within a period of 12 h. The Total Titratable Acidity (TTA) grew as the fermentation period progressed, whereas the Total Soluble Solids (TSS) decreased. Phytates were the least antinutrients among the two Solanum species accounting for 0.02 mg/100 g and 0.03 mg/100 g in S. torvum berries (STBs) and (S. nigrum berries) SNBs respectively.

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Finger millet, like other cereals, contains high amounts of antinutrients that bind minerals, making them unavailable for absorption. This study explores the effect of traditional fermentation on nutritional, antinutritional, and subsequent mineral bioaccessibility (specifically iron, zinc, and calcium) of finger millet based Injera. Samples of fermented dough and Injera prepared from light brown and white finger millet varieties were analyzed for nutritional composition, antinutritional content, and mineral bioaccessibility following standard procedures. With some exceptions, the proximate composition of fermented dough was significantly affected by fermentation time. Compared to unfermented flour, the phytate and condensed tannin content significantly (p < 0.05) decreased for fermented dough and Injera samples. A strong decline in phytate and condensed tannin content was observed in white finger millet Injera as fermentation time increased, compared to light brown finger millet based Injera. The mineral bioaccessibility of Injera prepared from finger millet and maize composite flour increased with fermentation time, leading to a significant increase in bioaccessible iron, zinc, and calcium, ranging from 15.4-40.0 %, 26.8-50.8 %, and 60.9-88.5 %, respectively. The results suggest that traditional fermentation can be an effective method to reduce phytate and condensed tannin content, simultaneously increasing the bioaccessibility of minerals in the preparation of finger millet based Injera.

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Brassica campestris (syn. Brassica rapa) is often known as mustard and is grown worldwide owing to its health-promoting characteristics associated with the presence of nutrients and phytochemicals. Along with the nutritional components, B. campestris also contains anti-nutrients (phytates, oxalates, tannins, alkaloids, saponins) that can cause adverse severe health effects to consumers, including rashes, nausea, headaches, bloating and nutritional deficiencies. In the present study, heating (blanching) and fermentation (Lactiplantibacillus plantarum) treatments were applied to reduce the load of the anti-nutrients of B. campestris leaves harvested at three different growth stages: the first stage (fourth week), the second stage (sixth week) and the third stage (eighth week). Results revealed that fermentation treatment using Lp. plantarum increases the ash (5.4 to 6%), protein (9 to 10.4%) and fiber (9.6 to 10.7%) contents, whereas moisture (0.91 to 0.82%), fat (9.9 to 9.1%) and carbohydrate (64.5 to 64.2%) contents decreased among B. campestris samples, and the trend was similar for all three stages. Blanching and fermentation lead to the reduction in phytates (46, 42%), saponins (34, 49%), tannins (1, 10%), oxalates (15, 7%) and alkaloids (10, 6%), separately as compared to raw samples of B. campestris leaves. In contrast, fermentation had no considerable effect on phytochemical contents (total phenolic and total flavonoids) and antioxidant potential (DPPH and FRAP). The action of blanching followed by fermentation caused more decline in the aforementioned toxicants load as compared to blanching or fermentation alone. Structural modifications in blanching and the biochemical conversions in fermentation lead to enhanced stability of nutrients and antioxidant potential. Taken together, these findings suggest blanching followed by fermentation treatments as a reliable, cost-effective and safer approach to curtail the anti-nutrient load without affecting the proximate composition, phytochemical attributes and antioxidant activity.

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Lima beans (Phaseolus lunatus) and adzuki beans (Vigna angularis) are some of the most nutritious underutilized pulses that are significant in being used as basic ingredients for the preparation of various food products. The present study aimed to determine the impact of soaking and germination on nutritional and bioactive components, in vitro protein digestibility, reducing power, metal chelating capacity, antioxidant activity, and anti-nutritional components of lima and adzuki beans. The findings showed that during the germination treatment, the in vitro protein digestibility of lima and adzuki beans increased by 14.75 and 10.98%, respectively. There was an increase in the antioxidant activity of lima beans by 33.48% and adzuki beans by 71.14% after 72 h of germination, respectively. The reducing power assay of lima and adzuki beans indicated an increase of 49.52 and 36.42%, respectively, during germination. Similarly, the flavonoid and metal chelating activity increased in lima and adzuki beans after 72 h of germination. In contrast, the anti-nutrients, such as phytic acid, tannin content, and trypsin inhibitor activity, decreased significantly p < 0.05 after 72 h of germination. These results are encouraging and allow for utilizing the flour obtained from the germinated beans in functional bakery products, which can contribute to eradicating protein deficiency among some population groups. At the same time, promoting soaking and germination of the beans as a way to enhance the nutritional quality and reduce anti-nutrients can contribute to the interest in these underutilized pulses. They could be seen as an additional tool to improve food security.

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Non-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge in interest, with non-thermal plasma garnering particular attention. Cold plasma exhibits promising outcomes, including enhanced germination, improved functional and rheological properties, and microorganism destruction. This has sparked increased exploration across various domains, notably in hydration and rheological properties for creating new products. This review underscores the manifold benefits of applying cold plasma to diverse food materials, such as cereal and millet flours, and gums. Notable improvements encompass enhanced functionality, modified color parameters, altered rheological properties, and reduced anti-nutritional factors. The review delves into mechanisms like starch granule fragmentation, elucidating how these processes enhance the physical and structural properties of food materials. While promising for high-quality food development, overcoming challenges in scaling up production and addressing legal issues is essential for the technology's commercialization.

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Protein inadequacy is a major contributor to nutritional deficiencies and adverse health outcomes of populations in low- and middle-income countries (LMICs). People in LMICs often consume a diet predominantly based on staple crops, such as cereals or starches, and derive most of their daily protein intakes from these sources. However, plant-based sources of protein often contain low levels of indispensable amino acids (IAAs). Inadequate intake of IAA in comparison with daily requirements is a limiting factor that results in protein deficiency, consequently in the long-term stunting and wasting. In addition, plant-based sources contain factors such as antinutrients that can diminish protein digestion and absorption. This review describes factors that affect protein quality, reviews dietary patterns of populations in LMICs and discusses traditional and novel small- and large-scale techniques that can improve the quality of plant protein sources for enhanced protein bioavailability and digestibility as an approach to tackle malnutrition in LMICs. The more accessible small-scale food-processing techniques that can be implemented at home in LMICs include soaking, cooking, and germination, whereas many large-scale techniques must be implemented on an industrial level such as autoclaving and extrusion. Limitations and considerations to implement those techniques locally in LMICs are discussed. For instance, at-home processing techniques can cause loss of nutrients and contamination, whereas limitations with larger scale techniques include high energy requirements, costs, and safety considerations. This review suggests that combining these small- and large-scale approaches could improve the quality of local sources of proteins, and thereby address adverse health outcomes, particularly in vulnerable population groups such as children, adolescents, elderly, and pregnant and lactating women.

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Grain legumes are fair sources of protein, amino acids and energy, and can be used as a replacement for soybean meal in poultry feed formulations as the soybean meal becomes short in supply and costly. However, a concern associated with the use of grain legumes in poultry feeding is the presence of antinutritional factors. The effective processing and utilisation of these grain legumes in poultry feeding are well documented. The current review focuses on four selected grain legumes (lupins [Lupinus albus and Lupinus angustifolius], field peas [Phaseolus vulgaris], faba beans [Vicia faba] and chickpeas [Cicer arietinum]) and their nutrient content, the presence of antinutritional factors, processing methods and feeding value, including updated data based on recent research findings.

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BACKGROUND: Browntop millet has gained popularity in recent years owing to its nutritional superiority and health benefits. However, the usage of browntop millet flours as ingredients in composite flours and functional foods is constrained due to a lack of information regarding the grain composition and its flour functionality. Therefore, the distribution of nutrients, anti-nutrients in browntop millet milled fractions and their flour functionality was evaluated in comparison to whole grain flour. RESULTS: Bran fraction comprised the highest protein (13.7%) and fat contents (27%) among other fractions. Pearling of dehulled grains considerably reduced phytic acid, saponins and flatulence-causing oligosaccharides in pearled grain flours. Besides, this led to the enrichment of soluble fibre, minerals, phenolics and trypsin inhibitors in bran fraction. Milling also impacted flour functionality. Despite its lower water holding ability, dehulled grain flour exhibited significantly higher oil absorption capacity than whole grain flour due to the removal of fibre-rich hull fraction. Although emulsion (45.2%) and foaming capacities (12.5%) were superior in bran flour, foam stability was greater in pearled grain flours. CONCLUSION: These findings suggest the potential utilisation of browntop millet milled flours as ingredients in the development of distinct food formulations and as partial substitutes to wheat flour in confectionary and bakery products. © 2024 Society of Chemical Industry.

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Anti-nutrients are substances either found naturally or are of synthetic origin, which leads to the inactivation of nutrients and limits their utilization in metabolic processes. Phytic acid is classified as an anti-nutrient, as it has a strong binding affinity with most minerals like Fe, Zn, Mg, Ca, Mn, and Cd and impairs their proper metabolism. Removing anti-nutrients from cereal grains may enable the bioavailability of both macro- and micronutrients which is the desired goal of genetic engineering tools for the betterment of agronomic traits. Several strategies have been adopted to minimize phytic acid content in plants. Pursuing the molecular strategies, there are several studies, which result in the decrement of the total phytic acid content in grains of major as well as minor crops. Biosynthesis of phytic acid mainly takes place in the seed comprising lipid-dependent and lipid-independent pathways, involving various enzymes. Furthermore, some studies show that interruption of these enzymes may involve the pleiotropic effect. However, using modern biotechnological approaches, undesirable agronomic traits can be removed. This review presents an overview of different genes encoding the various enzymes involved in the biosynthetic pathway of phytic acid which is being targeted for its reduction. It also, highlights and enumerates the variety of potential applications of genome editing tools such as TALEN, ZFN, and CRISPR/Cas9 to knock out the desired genes, and RNAi for their silencing.

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Climate changes are one of the biggest threats to food security. Sustainable agriculture, focused on eco-friendly practices for highly efficient food production, enables greater resilience and safety. This study experimented on intercropping and bio-fertilizer application as convenient ecological solutions for crop yield stability and quality. The experiment was conducted during 2018 and 2020 with soybean and common millet sown in three sowing patterns: alternating rows, alternating strips 1 (2 rows of soybean + 2 rows of millet), and alternating strips 2 (2 rows of soybean + 4 rows of millet), as well as sole crops (control), with or without a bio-fertilizer Coveron. Grain yield and nutrient grain yield response were calculated through land equivalent ratio (LER) and element-LER (E-LER), while quality was estimated based on the concentration of antioxidants (phytate phosphorus, total phenolic compounds, and yellow pigment) and elements in grains, including potential bio-availability of essential elements. Results revealed LER values to be >1 for all sowing patterns, with the highest one achieved in alternating strips 1 (1.38) together with a greater level of all antioxidants in millet grain. Intercropping significantly enhanced Fe and Mn accumulation in both crops and simultaneously decreased the concentration of potentially toxic elements (Al, Cr) in millet grain. Potential bio-availability of essential elements, expressed through the ratio between phytic acid and Ca, Mg, Fe, and Zn revealed smaller values in intercropped soybean and millet with the bio-fertilizer. The bio-fertilizer also increased the concentration of some micro-elements in millet grain, classifying it as a highly dependent plant to microbial inoculation. Interaction of intercropping and bio-fertilizer was most pronounced for LER, E-LER, and accumulation of Fe and Mn in grains. These results highlighted the benefits of soybean-common millet intercropping, especially in combination with the bio-fertilizer, in light of enhanced land utilization and nutrient absorption, thus increasing the resilience of soybean and millet under dry land conditions and low-input systems toward stability and food security.

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Poor-quality diets are of huge concern in areas where consumption is dominated by locally sourced foods that provide inadequate nutrients. In agroecologically diverse countries like Ethiopia, food production is also likely to vary spatially. Yet, little is known about how nutrient production varies by agroecology. Our study looked at the adequacy of essential nutrients from local production in the midland, highland, and upper highland agroecological zones (AEZs). Data were collected at the village level from the kebele agriculture office and at the farm and household levels through surveys in rural districts of the South Wollo zone, Ethiopia. Household data were acquired from 478 households, and crop samples were collected from 120 plots during the 2020 production year. Annual crop and livestock production across the three AEZs was converted into energy and nutrient supply using locally developed crops' energy and nutrient composition data. The total produced energy (kcal) met significant proportions of per capita energy demand in the highland and upper highland, while the supply had a 50% energy deficit in the midland. Shortfalls in per capita vitamin A supply decreased across the agroecological gradient from midland (46%) to upper highland (31%). The estimated shortfall in folate supply was significantly higher in the upper highlands (63%) and negligible in the highlands (2%). The risk of deficient iron and zinc supply was relatively low across all AEZs (<10%), but the deficiency risk of calcium was unacceptably high. Agroecology determines the choice of crop produced and, in this way, affects the available supply of energy and nutrients. Therefore, agroecological variations should be a key consideration when designing food system interventions dedicated to improving diets.

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The importance of cereals and pulses in the diet is widely recognized, and consumers are seeking for ways to balance their diet with plant-based options. However, the presence of antinutritional factors reduces their nutritional value by decreasing the bioavailability of proteins and minerals. This study's aim was to select microbes and fermentation conditions to affect the nutritional value, taste, and safety of products. Single lactic acid bacteria (LAB) strains that reduce the levels of antinutrients in faba bean and pea were utilized in the selection of microbes for two starter mixtures. They were studied in fermentations of a faba bean-oat mixture at two temperatures for 24, 48, and 72 h. The levels of antinutrients, including galacto-oligosaccharides and pyrimidine glycosides (vicine and convicine), were determined. Furthermore, a sensory evaluation of the fermented product was conducted. Fermentations with selected single strains and microbial mixtures showed a significant reduction in the content of antinutrients, and vicine and convicine decreased by up to 99.7% and 96.1%, respectively. Similarly, the oligosaccharides were almost completely degraded. Selected LAB mixtures were also shown to affect the product's sensory characteristics. Microbial consortia were shown to perform effectively in the fermentation of protein-rich materials, resulting in products with improved nutritional value and organoleptic properties.

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Sacha inchi oil is growing in demand worldwide owing to its high fatty acid content of linolenic acid (44.30%-51.62%) and linoleic acid (34.08%-36.13%). In addition, Sacha inchi oil also contains phytosterols, such as stigmasterols (346- 456 µg/g), sitosterols (435-563 µg/g), and campesterols (10.47% ± 4.36%). Its main tocopherol is gamma-tocopherol (120.41-125.69 mg/100 g). The antinutrients in Sacha inchi seeds can be reduced by roasting prior to extraction. Various extractions, including both conventional and novel methods, have been used to extract Sacha inchi oil. However, the variety of extraction methods and origins of the seeds change the nutrient profiles, antinutrient content, and physicochemical properties. Incorporation of Sacha inchi oil into food products can increase its nutritional value, and it works as a moisturizing agent in cosmetic products. To obtain Sacha inchi oil with the desired properties and nutritional profile, this review summarizes the effects of different Sacha inchi seed oil extraction methods and processes on chemical compounds, antinutrient content, and physicochemical properties, including their potential and recent applications in food and cosmetic industries.

Sacha inchi oil yield, bioactive compounds, and physicochemical qualities are affected by cultivation area, seed chemical profile, extraction method, and conditions.Sacha inchi oil contains high amounts of linolenic and linoleic acid.Sacha inchi seeds contain heat-labile and heat-stable antinutrients, which are found in traces in the oil.Sacha inchi oil acts as a lipid source, animal fat substitute, and preservative, and increases nutritional value when added to food.Sacha inchi oil acts as a moisturizing agent.Sacha inchi is a promising new oil source for food and cosmetics, where demand has grown in Europe, the United States, and Asia.