THE IMPACT OF PROCESSING ON SOME NUTRITIONAL PROPERTIES OF READY-TO-EAT MEALS MADE FROM COMPOSITE FLOUR

2025-11-03T10:08:38+02:00

Four meals were produced with sorghum cultivar (WadAhmed), defatted pumpkin seed pulp (PSP), and wheat flour to test the effect of component ratios, fermentation, and/or cooking on some nutritional qualities. Chemical compositions, total calories, minerals, anti-nutrients, and in vitro protein digestibility (IVPD) were assessed for ingredients before formulation and meals before and after processing. The sorghum cultivar was greater in carbohydrate (75.71%), phosphorus (296.55 mg/100 g),
and calories (368.82 kcal) than wheat and PSP, and had significantly more antinutrients (tannin and phytate). Wheat had a greater IVPD than other components, but PSP was rich in ash (8.67%), protein (63.15%), fiber (7.09%), calcium (48.08 mg/100 g), and iron (26.37 mg/100 g). The addition of wheat and PSP flour decreased carbohydrate and antinutrient levels while improving ash, protein, fiber, fat, total and extractable minerals, and IVPD. Fermentation significantly reduced antinutrient levels (p ≤ 0.05) and created high-quality meals with excellent IVPD. Cooking the fermented dough revealed even more considerable improvement. Cooking had a significant (p ≤ 0.05) effect on chemical composition, resulting in a decrease in tannin and phytate and an increase in IVPD and mineral extractability. Organoleptically, the produced meals were highly accepted than the control meal (p ≤ 0.05). The formulation with 10% wheat and 20% PSP flour (M3) was shown to be the most nutrient-dense and accessible meal.

GENERAL INSIGHTS INTO FRUITS AND VEGETABLES LACTIC FERMENTATION

2025-11-03T10:09:15+02:00

Fermentation, besides being a preservation method and of major economic importance, could also reflect a growing focus on the environment. It offers solutions to reduce waste by producing novel types of protein, lipids, and carbohydrates, and to increase global food production. This mini-review aims to address specific issues related to the lactic fermentation of fruits and vegetables, as well as the nutritional and health benefits of their consumption. The industrial revolution in fermentation should
include an emerging understanding of the synergies between microorganisms throughout their life cycle. Fermented fruits and vegetables are a natural source of probiotics and bio-preservatives, making them valuable to the food industry for supporting human health. Moreover, modern fermentation technology involves processes designed to produce specific compounds using selected microbial strains, which generate useful metabolites (such as lactic acid, bacteriocins, etc.). However, further paraclinical and clinical studies are still necessary to evaluate the in vivo effects of consuming fermented fruits and vegetables.

Innovative Romanian Food Biotechnology

THE IMPACT OF PROCESSING ON SOME NUTRITIONAL PROPERTIES OF READY-TO-EAT MEALS MADE FROM COMPOSITE FLOUR

GENERAL INSIGHTS INTO FRUITS AND VEGETABLES LACTIC FERMENTATION