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Designing Cereal and Legume Based Foods with Improved Nutritional Properties

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 20765

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Dr. Jennifer Ahn-Jarvis

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Guest Editor

Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UQ, UK
Interests: developing functional foods with improved nutritional properties for assessment in dietary intervention studies
Special Issues, Collections and Topics in MDPI journals

Dr. Brittany A. Hazard

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Guest Editor

Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UQ, UK
Interests: using modern genetic and genomic approaches to improve wheat for human health

Special Issue Information

Dear Colleagues,

The emerging popularity of sustainable, plant-based diets presents new challenges to deliver healthy plant-based and functional foods to consumers. Recent advances in crop biotechnology and food processing have provided innovative opportunities to enhance the nutritional quality of foods without compromising agronomic attributes such as crop yield. For instance, cereals and legumes with greater resistance to starch amylolysis have been developed and are desirable in mediating blood glucose and improving gut health. Moreover, new functional attributes could minimize the cooking burden commonly associated with whole-grain cereal and legume preparation and improve organoleptic qualities of plant-based foods. Integrated approaches that consider both the development of new raw materials through plant breeding and subsequent processing methodology are essential to develop functional foods and optimize nutrient bioaccessibility and bioavailability.

This Special Issue welcomes original research papers, reviews, and short communications that will advance our knowledge and strategies for designing new cereal- and legume-based foods for improving nutrition and health. Special interests include nutritional trait development in crops using recent advances in plant biotechnology and breeding, innovative processing strategies for modulating nutrient bioaccessibility and bioavailability, physicochemical characterization and nutritional evaluation of novel raw ingredients and foods, functional food development, and dietary intervention studies aimed at cereal- or legume-based foods for health.

Dr. Jennifer Ahn-Jarvis
Dr. Brittany A. Hazard
Guest Editors

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

biofortification
crop improvement/genetics
dietary intervention studies
foods for health
food processing
functional foods
molecular breeding
physicochemical characterization
plant-based diet

Published Papers (10 papers)

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Research

14 pages, 2167 KiB

Open AccessArticle

Fermentation of Peanut Slurry with Lactococcus lactis Species, Leuconostoc and Propionibacterium freudenreichii subsp. globosum Enhanced Protein Digestibility

by Ayana Saizen, Letitia Stipkovits, Yukiyo Muto and Luca Serventi

Foods 2023, 12(18), 3447; https://doi.org/10.3390/foods12183447 - 15 Sep 2023

Viewed by 1531

Abstract

Peanuts contain nutritionally relevant levels of protein, yet are poorly digestible. Fermentation is a promising technique to boost legume protein quality, but its effect on the protein quality of raw peanuts has not been investigated. This study aimed to assess the impact of fermentation on the in vitro protein digestibility and free amino acid profile of cooked peanut slurry (peanut to water ratio 1:1). Cultures used were Propionibacterium freudenreichii subsp. globosum and a commercial fresh cheese culture that contained Lactococcus lactis subsp. cremoris, lactis, lactis biovar diacetylactis, and Leuconostoc, fermenting at 38 °C for 48 h. Samples fermented with the combination of cultures showed higher protein digestibility, as well as softer texture. Significant increases were observed only in the sample fermented with the fresh cheese culture. While the fresh cheese culture improved the free amino acid profile after fermentation, the combination of the cultures decreased all free amino acid concentrations except for glutamine, alanine, and proline. The observed increases in in vitro protein digestibility and the free amino acid profile may be attributed to the proteolytic activities of the cultures. Full article

(This article belongs to the Special Issue Designing Cereal and Legume Based Foods with Improved Nutritional Properties)

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14 pages, 1668 KiB

Open AccessArticle

Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds

by Alessio Cimini, Alessandro Poliziani, Lorenzo Morgante and Mauro Moresi

Foods 2023, 12(17), 3187; https://doi.org/10.3390/foods12173187 - 24 Aug 2023

Cited by 2 | Viewed by 948

Abstract

This study was aimed at minimizing the anti-nutrient content of the Gradoli Purgatory bean (GPB: Phaseolus vulgaris) and Solco Dritto chickpea (SDC: Cicer arietinum) seeds grown in the Latium region of Italy by defining the three steps of their malting process. The water steeping and germination phases were carried out in a 1.0-kg bench-top plant at 18, 25, or 32 °C. By soaking both seeds at 25 °C for 3 h, 95 to 100% of seeds sprouted. There was no need for prolonging their germination process after 72 h, the degradation degree of raffinose in germinated GPBs or SDCs being about 63%, while that of phytic acid being ~32% or 23%, respectively. The steeping and germination kinetics of both seeds were mathematically described via the Peleg and first-order reaction models, respectively. The third step (kilning) was carried out under fluent dry air at 50 °C for 24 h and at 75 °C for 3 h, and yielded cream-colored malted seeds, the cotyledons of which were cyclonically separated from the cuticles and finally milled. Owing to their composition, the decorticated malted pulse flours might be used in the formulation of specific gluten-free food products high in raw proteins and low in phytate, α-oligosaccharides and in vitro glycemic index (GI). Even if their low GI trait was preserved after malting, only the GPB malt flour having a resistant starch-to-total starch ratio ≥ 14% has the potential to be labeled with the health claim for improving postprandial glucose metabolism according to EU Regulation 432/2012. Full article

(This article belongs to the Special Issue Designing Cereal and Legume Based Foods with Improved Nutritional Properties)

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20 pages, 1944 KiB

Open AccessArticle

Protective Effect of Long-Term Fermented Soybeans with Abundant Bacillus subtilis on Glucose and Bone Metabolism and Memory Function in Ovariectomized Rats: Modulation of the Gut Microbiota

by Hee-Jong Yang, Ting Zhang, Yu Yue, Su-Ji Jeong, Myeong-Seon Ryu, Xuangao Wu, Chen Li, Do-Yeon Jeong and Sunmin Park

Foods 2023, 12(15), 2958; https://doi.org/10.3390/foods12152958 - 4 Aug 2023

Viewed by 1455

Abstract

We investigated the effects of different types of long-term fermented soybeans (traditionally made doenjang; TMD) on glucose and bone metabolism and memory function in ovariectomized (OVX) rats. The rats were categorized into six groups: Control, cooked unfermented soybeans (CSB), and four TMDs based on Bacillus subtilis (B. subtilis) and biogenic amine contents analyzed previously: high B. subtilis (HS) and high biogenic amines (HA; HSHA), low B. subtilis (LS) and HA (LSHA), HS and low biogenic amines (LA; HSLA), and LS and LA (LSLA). The rats in the CSB and TMD groups fed orally had a 4% high-fat diet for 12 weeks. Rats in the Control (OVX rats) and Normal-control (Sham-operated rats) groups did not consume CSB or TMD, although macronutrient contents were the same in all groups. Uterine weight and serum 17β-estradiol concentrations were much lower in the Control than the Normal-control group, but CSB and TMD intake did not alter them regardless of B. subtilis and biogenic amine contents. HOMA-IR, a measure of insulin resistance, decreased with TMD with high B. subtilis (HSLA and HSHA) compared to the Control group. In OGTT and IPGTT, serum glucose concentrations at each time point were higher in the Control than in the Normal-control, and HSLA and HSHA lowered them. Memory function was preserved with HSHA and HSLA administration. Bone mineral density decline measured by DEXA analysis was prevented in the HSHA and HSLA groups. Bone metabolism changes were associated with decreased osteoclastic activity, parathyroid hormone levels, and osteoclastic activity-related parameters. Micro-CT results demonstrated that TMD, especially HSLA and HSHA, preserved bone structure in OVX rats. TMD also modulated the fecal bacterial community, increasing Lactobacillus, Ligalactobacillus, and Bacillus. In conclusion, through gut microbiota modulation, TMD, particularly with high B. subtilis content, acts as a synbiotic to benefit glucose, bone, and memory function in OVX rats. Further research is needed to make specific recommendations for B. subtilis-rich TMD for menopausal women. Full article

(This article belongs to the Special Issue Designing Cereal and Legume Based Foods with Improved Nutritional Properties)

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13 pages, 7911 KiB

Open AccessArticle

Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake

by Giacomo Squeo, Vittoria Latrofa, Francesca Vurro, Davide De Angelis, Francesco Caponio, Carmine Summo and Antonella Pasqualone

Foods 2023, 12(13), 2547; https://doi.org/10.3390/foods12132547 - 29 Jun 2023

Cited by 2 | Viewed by 1765

Abstract

The shift towards a vegetarian, vegan, or flexitarian diet has increased the demand for vegetable protein and plant-based foods. The defatted cake generated during the extraction of lipids from durum wheat (Triticum turgidum L. var. durum) milling by-products is a protein and fibre-containing waste, which could be upcycled as a food ingredient. This study aimed to exploit the dry-fractionated fine fraction of defatted durum wheat cake (DFFF) to formulate a vegan, clean labelled, cereal-based snack bar. The design of experiments (DoEs) for mixtures was applied to formulate a final product with optimal textural and sensorial properties, which contained 10% DFFF, 30% glucose syrup, and a 60% mix of puffed/rolled cereals. The DFFF-enriched snack bar was harder compared to the control without DFFF (cutting stress = 1.2 and 0.52 N/mm², and fracture stress = 12.9 and 9.8 N/mm² in the DFFF-enriched and control snack bar, respectively), due to a densifying effect of DFFF, and showed a more intense yellow hue due to the yellow–brownish colour of DFFF. Another difference was in the caramel flavour, which was more intense in the DFFF-enriched snack bar. The nutritional claims “low fat” and “source of fibre” were applicable to the DFFF-enriched snack bar according to EC Reg. 1924/06. Full article

(This article belongs to the Special Issue Designing Cereal and Legume Based Foods with Improved Nutritional Properties)

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11 pages, 1740 KiB

Open AccessArticle

Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour

by Franklin Delarca Ruiz, Ricardo S. Aleman, Shirin Kazemzadeh Pournaki, Mallerly Sarmiento Madrid, Andrea Muela, Yeimi Mendoza, Jhunior Marcia Fuentes, Witoon Prinyawiwatkul and Joan M. King

Foods 2023, 12(11), 2132; https://doi.org/10.3390/foods12112132 - 25 May 2023

Cited by 2 | Viewed by 2209

Abstract

Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and beverages. The quality of gluten-free products could vary depending on flour properties, such as amylose content, particle size, and water absorption capacity. A good strategy for developing baked goods is to mix different cereal grain sources to optimize their physicochemical properties. As a result, the current study aimed to develop bread from novel flours including teosinte (TF), high-protein brown rice (BRF), and high-protein white rice (WRF). Breads were analyzed for hardness, specific volume, and color utilizing a Simplex-Centroid mixture design coupled with the desirability function. Pasting, and rheological characteristics of the flours, were also analyzed. For flour characteristics, TF addition to BRF or WRF decreased the peak, trough, breakdown, setback, and final viscosities, which would result in a more stable bread and decrease the flow index of rice flour dispersions. BRF and WRF had similar pasting properties, except that BRF had a lower breakdown viscosity. For bread characteristics, TF addition to BRF or WRF increased the specific volume and hardness of the bread compared to rice flour alone. L* of the crust and crumb a* values were increased with greater TF in the mixture, whereas TF decreased the crust a*and b* values and crumb L* values when mixed with BRF or WRF compared to rice flours alone. WRF and BRF were similar in crumb color (L* and a*), except that BRF had greater crumb yellowness (b*). Teosinte flour can be used in combination with rice flour to produce bread with good quality. Full article

(This article belongs to the Special Issue Designing Cereal and Legume Based Foods with Improved Nutritional Properties)

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15 pages, 1831 KiB

Open AccessArticle

Short-Term Soy Bread Intervention Leads to a Dose-Response Increase in Urinary Isoflavone Metabolites and Satiety in Chronic Pancreatitis

by Jennifer H. Ahn-Jarvis, Daniel Sosh, Erin Lombardo, Gregory B. Lesinski, Darwin L. Conwell, Phil A. Hart and Yael Vodovotz

Foods 2023, 12(9), 1762; https://doi.org/10.3390/foods12091762 - 24 Apr 2023

Cited by 3 | Viewed by 1555

Abstract

Patients with chronic pancreatitis (CP) are particularly vulnerable to nutrient malabsorption and undernutrition caused by the underlying pathology of their disease. Dietary intervention trials involving soy isoflavones in patients with CP are limited and isoflavone metabolites have not yet been reported. We hypothesized soy bread containing plant-based protein, dietary fiber, and isoflavones would be well-tolerated and restore gut functional capacity which would lead to isoflavone metabolites profiles like those of healthy populations. Participants (n = 9) received 1 week of soy bread in a dose-escalation design (1 to 3 slices/day) or a 4-week maximally tolerated dose (n = 1). Dietary adherence, satiety, and palatability were measured. Isoflavone metabolites from 24 h urine collections were quantified using high-performance liquid chromatography. A maximum dose of three slices (99 mg of isoflavones) of soy bread per day was achieved. Short-term exposure to soy bread showed a significant dose-response increase (p = 0.007) of total isoflavones and their metabolites in urine. With increasing slices of soy bread, dietary animal protein intake (p = 0.009) and perceived thirst (p < 0.001) significantly decreased with prolonged satiety (p < 0.001). In this study, adherence to short-term intervention with soy bread in CP patients was excellent. Soy isoflavones were reliably delivered. These findings provide the foundation for evaluating a well-characterized soy bread in supporting healthy nutrition and gut function in CP. Full article

(This article belongs to the Special Issue Designing Cereal and Legume Based Foods with Improved Nutritional Properties)

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15 pages, 793 KiB

Open AccessArticle

Foliar Selenate and Zinc Oxide Separately Applied to Two Pea Varieties: Effects on Growth Parameters and Accumulation of Minerals and Macronutrients in Seeds under Field Conditions

by Maksymilian Malka, Gijs Du Laing, Alžbeta Hegedűsová and Torsten Bohn

Foods 2023, 12(6), 1286; https://doi.org/10.3390/foods12061286 - 17 Mar 2023

Viewed by 1470

Abstract

Though selenium (Se) and zinc (Zn) constitute essential nutrients for human health, their deficiencies affect up to 15% and 17% of the global population, respectively. Agronomic biofortification of staple crops with Se/Zn may alleviate these challenges. Pea (Pisum sativum L.) is a nutritious legume crop that has great potential for Se/Zn biofortification. Herein, two varieties of pea (Ambassador, Premium) were biofortified via foliar application of sodium selenate (0/50/100 g of Se/ha) or zinc oxide (0/375/750 g of Zn/ha) during the flowering stage under field conditions. While no significant differences were found in Se accumulation between seed varieties upon Se treatments, selenate enhanced the accumulation of Se in the two seed varieties in a dose dependent manner. Selenium concentration was most elevated in seeds of Ambassador exposed to 100 g of Se/ha (3.93 mg/kg DW compared to the control (0.08 mg/kg DW), p < 0.001). 375 g of Zn/ha (35.7 mg/kg DW) and 750 g of Zn/ha (35.5 mg/kg DW) significantly and similarly enhanced Zn concentrations compared to the control (31.3 mg/kg DW) in Premium seeds, p < 0.001. Zinc oxide also improved accumulations of Fe, Cu, Mn, and Mg in Premium seeds. Se/Zn treatments did not significantly affect growth parameters and accumulations of soluble solids and protein in seeds. Positive and significant (p < 0.01) correlations were observed between Zn and Fe, Cu, Mn and Mg levels in Premium seeds, among others. Consuming 33 g/day of pea biofortified with Se at 50 g/ha and 266 g/day of pea biofortified with 375 g of Zn/ha could provide 100% of the RDA (55 μg) for Se and RDA (9.5 mg) for Zn in adults, respectively. These results are relevant for enhancing Se/Zn status in peas by foliar biofortification. Full article

(This article belongs to the Special Issue Designing Cereal and Legume Based Foods with Improved Nutritional Properties)

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21 pages, 3731 KiB

Open AccessArticle

Dietary Fibre Impacts the Texture of Cooked Whole Grain Rice

by Siriluck Wattanavanitchakorn, Rungtiva Wansuksri, Ekawat Chaichoompu, Wintai Kamolsukyeunyong and Apichart Vanavichit

Foods 2023, 12(4), 899; https://doi.org/10.3390/foods12040899 - 20 Feb 2023

Cited by 3 | Viewed by 2485

Abstract

Consumers’ general preference for white rice over whole grain rice stems from the hardness and low palatability of cooked whole grain rice; however, strong links have been found between consuming a large amount of white rice, leading a sedentary lifestyle, and acquiring type 2 diabetes. This led us to formulate a new breeding goal to improve the softness and palatability of whole grain rice while promoting its nutritional value. In this study, the association between dietary fibre profiles (using an enzymatic method combined with high-performance liquid chromatography) and textural properties of whole grain rice (using a texture analyser) was observed. The results showed that a variation in the ratio of soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) influenced the textural characteristics of cooked whole grain rice; found a strong association between SDF to IDF ratio and hardness (r = −0.74, p < 0.01) or gumminess (r = −0.69, p < 0.01) of cooked whole grain rice, and demonstrated that the SDF to IDF ratio was also moderately correlated with cohesiveness (r = −0.45, p < 0.05), chewiness (r = −0.55, p < 0.01), and adhesiveness (r = 0.45, p < 0.05) of cooked whole grain rice. It is suggested that the SDF to IDF ratio can be used as a biomarker for breeding soft and highly palatable whole grain rice of cultivated tropical indica rice to achieve consumer well-being. Lastly, a simple modified method from the alkaline disintegration test was developed for high-throughput screening of dietary fibre profiles in the whole grain indica rice samples. Full article

(This article belongs to the Special Issue Designing Cereal and Legume Based Foods with Improved Nutritional Properties)

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12 pages, 5356 KiB

Open AccessCommunication

Effects of Cheonggukjang (Fermented Soybean) on the Development of Colitis-Associated Colorectal Cancer in Mice

by Hyeon-Ji Lim, In-Sun Park, Su-Ji Jeong, Gwang-Su Ha, Hee-Jong Yang, Do-Youn Jeong, Seon-Young Kim and Chan-Hun Jung

Foods 2023, 12(2), 383; https://doi.org/10.3390/foods12020383 - 13 Jan 2023

Cited by 6 | Viewed by 2102

Abstract

Colorectal cancer (CRC) is the third most common type of cancer and is caused by multiple factors. Chronic inflammation, known to cause inflammatory bowel disease (IBD), is closely associated with CRC. Cheonggukjang (CJ), a traditional Korean fermented soybean, is a functional food with anti-inflammatory effects in the intestines, but its anti-cancer effects have not yet been explored. In this study, we investigated the cancer-protective effects of cheonggukjang in an azoxymethane/DSS (AOM/DSS)-induced colitis-associated colorectal cancer (CAC) mouse model. The CJ alleviated AOM/DSS-induced pathological symptoms such as colonic shortening, increased spleen weight, tumor formation, and histological changes. It also modulated pro-inflammatory and anti-inflammatory cytokine levels via the suppression of NF-κB and inflammatory mediator signaling pathways. Furthermore, the CJ improved intestinal integrity by regulating mucin-associated and tight junction proteins. In addition, it suppressed tumor growth by regulating apoptosis and proliferation. These results highlight the anti-tumor effects of CJ in an AOM/DSS-induced CAC mouse model. Full article

(This article belongs to the Special Issue Designing Cereal and Legume Based Foods with Improved Nutritional Properties)

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14 pages, 2947 KiB

Open AccessArticle

Mining the A.E. Watkins Wheat Landrace Collection for Variation in Starch Digestibility Using a New High-Throughput Assay

by Petros Zafeiriou, George M. Savva, Jennifer H. Ahn-Jarvis, Frederick J. Warren, Marianna Pasquariello, Simon Griffiths, David Seung and Brittany A. Hazard

Foods 2023, 12(2), 266; https://doi.org/10.3390/foods12020266 - 6 Jan 2023

Viewed by 2251

Abstract

Breeding for less digestible starch in wheat can improve the health impact of bread and other wheat foods. The application of forward genetic approaches has lately opened opportunities for the discovery of new genes that influence the digestibility of starch, without the burden of detrimental effects on yield or on pasta and bread-making quality. In this study we developed a high-throughput in vitro starch digestibility assay (HTA) for use in forward genetic approaches to screen wheat germplasm. The HTA was validated using standard maize and wheat starches. Using the HTA we measured starch digestibility in hydrothermally processed flour samples and found wide variation among 118 wheat landraces from the A. E. Watkins collection and among eight elite UK varieties (23.5 to 39.9% and 31.2 to 43.5% starch digested after 90 min, respectively). We further investigated starch digestibility in fractions of sieved wholemeal flour and purified starch in a subset of the Watkins lines and elite varieties and found that the matrix properties of flour rather than the intrinsic properties of starch granules conferred lower starch digestibility. Full article

(This article belongs to the Special Issue Designing Cereal and Legume Based Foods with Improved Nutritional Properties)

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