ABSTRACT
RESUMEN La germinación es un proceso que involucra cambios en la actividad enzimática de los granos y ruptura de macro-moléculas, los cuales disminuyen los factores antinutricionales e incrementan la síntesis de otros constituyentes. Se obtienen granos con características sensoriales mejoradas, mayor valor nutricional y funcional. En esta investigación se germinaron granos de Cajanus cajan, por 96 horas, a 20°C en oscuridad, para estudiar las variaciones en composición proximal, ácidos grasos, capacidad antioxidante y bioaccesibilidad mineral. Los resultados obtenidos indican una disminución de las proteínas y aumento de cenizas, grasas y carbohidratos. Se determinó el perfil de ácidos grasos y se identificó la presencia de seis ácidos grasos, siendo el más abundante el ácido linoléico, la cantidad de los mismos también varió como consecuencia del proceso aplicado. El contenido de polifenoles y la capacidad antioxidante de la semilla aumentaron debido a la germinación. Se obtuvieron valores de bioaccesibilidad mineral, en un rango entre 16 y 31 % para el magnesio y el potasio, respectivamente. Se concluyó que el quinchoncho representa un alimento de elevado valor nutricional y que a través de la germinación se pueden introducir cambios nutricionales positivos y de esta forma promover su consumo.
ABSTRACT Germination is a process that involves changes in the enzymatic activity of grains and macromolecule breakdown, which decreases anti-nutritional factors and increases the synthesis of other constituents. Germinated grains are thus of higher sensory, nutritional and functional value. In this research, pigeon pea (Cajanus cajan) grains were germinated for 96 hours at 20°C in the dark. Variations in proximal composition, fatty acids composition, antioxidant ability and mineral bioaccessibility were determined. The results obtained showed that because of the germination process, protein content decreased, while ash, fat and carbohydrate content increased. Fatty acid profile was determined and six fatty acids were identified, with the greatest amount of linoleic acid. The fatty acid content changed with the applied process. The polyphenolic content and antioxidant ability also increased as a result of the germination process. The values obtained for the mineral bioaccessibility varied from 16 to 31% for magnesium and potassium, respectively. It was concluded that pigeon pea grains represent a food of high nutritional value, which, as a result of germination, can create positive nutritional changes. Thus, consumption of this food should be promoted.
Subject(s)
Edible Grain , Fatty Acids , Fabaceae , Antioxidants , Food CompositionABSTRACT
Introduction: The study aimed to analyse the nutritional quality, antioxidant components and activity of three varieties of corn based ready-to- eat (RTE) breakfast cereals (BFC) enriched with strawberry, banana and mango. Methods: Fruit-enriched corn based breakfast cereals manufactured in India were purchased and ground to obtain homogeneous samples for analysis. The contents of moisture, protein, total fat, dietary fibre, iron, phosphorous, calcium, vitamin C, total carotene, thiamine, riboflavin, in vitro digestible protein, bioaccessible calcium and iron, and digestible starch fractions were determined. The antioxidant components namely, polyphenols, flavonoids and antioxidant activity in different extracts were also determined using total antioxidant, free radical scavenging(2,2-diphenyl-1-picrylhydrazyl) and reducing power assays. Results: The protein and dietary fibre contents in all samples ranged between 4.0-4.6 and 6.4-7.6 g/100g respectively. Total iron and vitamin C ranged between 10.7-13.3 mg and 33.2-43.6 mg/100g respectively. Cereals with mango had high total carotene in comparison with other samples. In vitro digestible protein of the processed cereals was low, while bioaccessible calcium (50.2-59.5%) and iron (8.5-15.1%) levels were high due to low oxalates and phytic acid contents. The starch profiles of the breakfast cereals showed high rapidly available glucose and starch digestibility index. Fruit-enriched breakfast cereals showed high polyphenol content in methanol extract (48.6-71.3 mg/100g) and high total antioxidant activity in aqueous extracts. Free radical scavenging and reducing power assay showed high activity in 80% methanol extract. Conclusion: Fruit-enriched breakfast cereals have the potential to be a good source of iron, dietary fibre, vitamin C and total carotene. The fruit-enriched cereals also had high bioaccessible iron and antioxidant activity.