Pub Date : 2024-01-29DOI: 10.9734/ejnfs/2024/v16i11380
Suvarna, Yashaswini R., Ashwini, K., Shivaleela, Sangeeta I. Macha, M. Lakshmikanth
Sorghum, an ancient grain crop with origins in Egypt, holds significant dietary benefits for diabetes. As the fifth most consumed grain globally, it serves as a staple in cereal production and is utilized in various forms, including food, animal feed, and bio-available fuel. Being gluten-free, sorghum is a common ingredient in gluten-free flour blends. The grain's dietary advantages stem from its rich composition of fibre, tannins, phenols, antioxidants, phytochemicals, proteins, vitamins, minerals, and its low-glycemic status. Regularly consuming whole grains like sorghum is linked to a 20-30% lower risk of heart disease and diabetes, improving blood glucose control. Sorghum-based foods have a lower glycemic index, indicating potential benefits in managing postprandial blood glucose levels for diabetes prevention. In vitro studies reveal that decorticated sorghum grains contain substantial flavonoids, making them promising candidates for preventing and treating diabetes and obesity. Anti-diabetic experiments involving oral administration of sorghum grain extract demonstrate a noticeable reduction in blood glucose concentration by inhibiting hepatic gluconeogenesis. Additionally, sorghum extract improves insulin sensitivity through peroxisome proliferator-activated receptor gamma (PPAR-γ). Fermented sorghum diets show effectiveness against hyperglycemia and inhibit glucose utilization in the liver. Polyphenol-containing sorghum extract affects plasma lipid metabolism and chronic inflammation by upregulating AMP-activated protein kinase (AMPK) and acetyl-CoA carboxylase. Studies report that sorghum's anti-diabetic effects are comparable to pharmaceuticals like glibenclamide and acarbose. Integrating sorghum into the regular diet emerges as a contemporary strategy for preventing obesity and diabetes, promoting overall human health. Ongoing research focuses on tannin-rich sorghum genotypes to identify their potential anti-diabetic effects.
{"title":"Asertaining Sorghum [Sorghum bicolour (L.) Moench] as an Antidiabetic Plant","authors":"Suvarna, Yashaswini R., Ashwini, K., Shivaleela, Sangeeta I. Macha, M. Lakshmikanth","doi":"10.9734/ejnfs/2024/v16i11380","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i11380","url":null,"abstract":"Sorghum, an ancient grain crop with origins in Egypt, holds significant dietary benefits for diabetes. As the fifth most consumed grain globally, it serves as a staple in cereal production and is utilized in various forms, including food, animal feed, and bio-available fuel. Being gluten-free, sorghum is a common ingredient in gluten-free flour blends. The grain's dietary advantages stem from its rich composition of fibre, tannins, phenols, antioxidants, phytochemicals, proteins, vitamins, minerals, and its low-glycemic status. Regularly consuming whole grains like sorghum is linked to a 20-30% lower risk of heart disease and diabetes, improving blood glucose control. Sorghum-based foods have a lower glycemic index, indicating potential benefits in managing postprandial blood glucose levels for diabetes prevention. In vitro studies reveal that decorticated sorghum grains contain substantial flavonoids, making them promising candidates for preventing and treating diabetes and obesity. Anti-diabetic experiments involving oral administration of sorghum grain extract demonstrate a noticeable reduction in blood glucose concentration by inhibiting hepatic gluconeogenesis. Additionally, sorghum extract improves insulin sensitivity through peroxisome proliferator-activated receptor gamma (PPAR-γ). Fermented sorghum diets show effectiveness against hyperglycemia and inhibit glucose utilization in the liver. Polyphenol-containing sorghum extract affects plasma lipid metabolism and chronic inflammation by upregulating AMP-activated protein kinase (AMPK) and acetyl-CoA carboxylase. Studies report that sorghum's anti-diabetic effects are comparable to pharmaceuticals like glibenclamide and acarbose. Integrating sorghum into the regular diet emerges as a contemporary strategy for preventing obesity and diabetes, promoting overall human health. Ongoing research focuses on tannin-rich sorghum genotypes to identify their potential anti-diabetic effects.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"106 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140488132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-29DOI: 10.9734/ejnfs/2024/v16i11382
Manisha Sharma, Vidhya C. S., Sunitha N H, Prashun Sachan, Barinderjit Singh, Santhosh K., Shameena S.
This comprehensive review critically evaluates contemporary and emergent food processing and preservation technologies with a primary focus on enhancing nutrition and promoting health. The discourse delves into a spectrum of innovative methodologies, encompassing high pressure processing, pulsed electric field processing, oscillating magnetic field processing, nonthermal plasma, ultrasound processing, and avant-garde thermal technologies. A detailed analysis is provided, shedding light on the manifold impacts of these technologies on diverse facets such as food quality, sensory attributes, nutrient preservation, shelf-life augmentation, and the effective inactivation of pathogens. Furthermore, the document accentuates recent applications that exemplify the successful enhancement of nutritional profiles across a gamut of food products. The review not only scrutinizes the advantages but also delineates the challenges associated with the implementation of these cutting-edge technologies. An insightful exploration of potential future opportunities is incorporated, offering a forward-looking perspective on the evolving landscape of food processing and preservation. By expanding the discourse on these pivotal technologies, this review serves as a valuable resource for researchers, practitioners, and stakeholders interested in advancing nutrition and health outcomes through state-of-the-art food processing and preservation approaches.
{"title":"Emerging Food Processing and Preservation Approaches for Nutrition and Health","authors":"Manisha Sharma, Vidhya C. S., Sunitha N H, Prashun Sachan, Barinderjit Singh, Santhosh K., Shameena S.","doi":"10.9734/ejnfs/2024/v16i11382","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i11382","url":null,"abstract":"This comprehensive review critically evaluates contemporary and emergent food processing and preservation technologies with a primary focus on enhancing nutrition and promoting health. The discourse delves into a spectrum of innovative methodologies, encompassing high pressure processing, pulsed electric field processing, oscillating magnetic field processing, nonthermal plasma, ultrasound processing, and avant-garde thermal technologies. A detailed analysis is provided, shedding light on the manifold impacts of these technologies on diverse facets such as food quality, sensory attributes, nutrient preservation, shelf-life augmentation, and the effective inactivation of pathogens. Furthermore, the document accentuates recent applications that exemplify the successful enhancement of nutritional profiles across a gamut of food products. The review not only scrutinizes the advantages but also delineates the challenges associated with the implementation of these cutting-edge technologies. An insightful exploration of potential future opportunities is incorporated, offering a forward-looking perspective on the evolving landscape of food processing and preservation. By expanding the discourse on these pivotal technologies, this review serves as a valuable resource for researchers, practitioners, and stakeholders interested in advancing nutrition and health outcomes through state-of-the-art food processing and preservation approaches.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"43 32","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140487530","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-29DOI: 10.9734/ejnfs/2024/v16i11381
Alabi A. O., Adeoti O. A., Azeez L. A., Olatunji B. F.
“Ogi” is a porridge prepared from fermented maize, sorghum or millet in West Africa and very popular breakfast cereal and infant weaning food in Nigeria. The study aimed at investigating the effect of refrigerated temperature on some quality properties of ogi. The dietary tigernut fiber and “ogi” were prepared using standard methods. The dietary tigernut fiber was added to the “ogi” at different proportions (5 %, 10 %, 15 % and 20 %). Proximate, pH, total titratable acidity, antioxidant and sensory characteristics of the enriched ogi during four weeks refrigerated storage were assessed. The fat content of “ogi” increased with increasing tiger nuts fiber and storage periods of four weeks with the values ranged from (5.30 to 10.12 %), (5.30 to 11.45 %), (6.33 to 14.45 %), (6.53 to 16.34 %). The same trend of increase were observed for protein content of the enriched “ogi” with values of (8.90 to 17.01 %), (10.90 to 17.89 %), (10.93 to 18.88 %) and (10.99 to 19.86 %) for weeks one to four. The fiber content also concomitantly increased with inclusion of tigernut fiber and storage periods (0.90 to 1.97 %) and (1.09 to 3.43 %) for weeks one and four. The DPPH scavenging radical activity and total flavonoids of the samples increased as the storage periods increases. The sensory results showed that O80TG20 and O70TG30 with moderate percentage of 20 % inclusion of tiger nut fiber were more acceptable by the panelists. The study established that ogi enriched with tiger nut fiber could serve as a cheap functional food recipe with high nutrient and antioxidant qualities, hence can be considered as nutritional intervention in the management and control of oxidative stress diseases in human.
{"title":"Effect of Refrigerated Storage on the Quality Assessment, Antioxidant and Sensory Compositions of Functional “OGI” Enriched with Dietary Tigernut (Cyperus esculentus L) Fiber Emulsion","authors":"Alabi A. O., Adeoti O. A., Azeez L. A., Olatunji B. F.","doi":"10.9734/ejnfs/2024/v16i11381","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i11381","url":null,"abstract":"“Ogi” is a porridge prepared from fermented maize, sorghum or millet in West Africa and very popular breakfast cereal and infant weaning food in Nigeria. The study aimed at investigating the effect of refrigerated temperature on some quality properties of ogi. The dietary tigernut fiber and “ogi” were prepared using standard methods. The dietary tigernut fiber was added to the “ogi” at different proportions (5 %, 10 %, 15 % and 20 %). Proximate, pH, total titratable acidity, antioxidant and sensory characteristics of the enriched ogi during four weeks refrigerated storage were assessed. The fat content of “ogi” increased with increasing tiger nuts fiber and storage periods of four weeks with the values ranged from (5.30 to 10.12 %), (5.30 to 11.45 %), (6.33 to 14.45 %), (6.53 to 16.34 %). The same trend of increase were observed for protein content of the enriched “ogi” with values of (8.90 to 17.01 %), (10.90 to 17.89 %), (10.93 to 18.88 %) and (10.99 to 19.86 %) for weeks one to four. The fiber content also concomitantly increased with inclusion of tigernut fiber and storage periods (0.90 to 1.97 %) and (1.09 to 3.43 %) for weeks one and four. The DPPH scavenging radical activity and total flavonoids of the samples increased as the storage periods increases. The sensory results showed that O80TG20 and O70TG30 with moderate percentage of 20 % inclusion of tiger nut fiber were more acceptable by the panelists. The study established that ogi enriched with tiger nut fiber could serve as a cheap functional food recipe with high nutrient and antioxidant qualities, hence can be considered as nutritional intervention in the management and control of oxidative stress diseases in human.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"19 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140487791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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