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Foods
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Advances in Improvement and Fortification of Cereal Food
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Advances in Improvement and Fortification of Cereal Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 10 June 2024 | Viewed by 1249

Special Issue Editors

Dr. Stanisław Kowalski

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Guest Editor
Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
Interests: functional foods; edible insects; antioxidants; vegetable oils; bee products; bread supplementation
Special Issues, Collections and Topics in MDPI journals
Dr. Dorota Gumul

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Guest Editor
Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Interests: antioxidants; bioactive compounds; utilization of by-products; innovative food with use waste; modified starches; encapsulation by extrusion; food science and technology; food and nutrition; food composition and analysis; functional foods
Special Issues, Collections and Topics in MDPI journals
Dr. Anna Mikulec

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Guest Editor Assistant
Faculty of Engineering Sciences, University of Applied Science in Nowy Sacz, Nowy Sacz, Poland
Interests: food science and technology; food and nutrition; food composition and analysis; functional foods; convenience food; food waste

Special Issue Information

Dear Colleagues,

Cereal products form the core of most diets around the world. Within this category of food products, examples include bread, pasta, cereals, flakes, snack items, and confectioneries. Cereal products manifest in various forms and are a pervasive component in the diet of the majority of individuals on a daily basis, significantly influencing their nutritional status and dietary patterns. Proper nutrition fully covers the body's needs for all necessary nutrients for development, function, and maintaining health. Modifying the diet through systematic nutritional education and selecting nutrient-rich products can increase deficient nutrient intake. Even if we choose our food carefully from a nutritional standpoint, it may not provide all the necessary nutrients for every individual in every physiological state. Therefore, fortifying food and rations can be used as alternatives to dietary modification. The primary aim of food enrichment is to prevent vitamin and nutrient deficiencies and compensate for losses that occur during technological processes. Food fortification plays a significant role in primary prevention, reducing the risk of specific diseases on a population scale. It is often used to increase the intake of certain nutrients in products that do not naturally contain them or contain negligible amounts.

Considering that grain products should serve as the primary source of energy in the diet and due to their popularity and frequent consumption, efforts should be made to explore their enrichment and fortification. Examples of enriching grain products include substituting wheat flour with gluten-free flours, incorporating raw materials with superior amino acid profiles into traditional recipes, such as those rich in polyunsaturated fatty acids (PUFAs), providing bioactive compounds, beneficial micronutrients, and macronutrients, among various other strategies.

Dr. Stanisław Kowalski
Dr. Dorota Gumul
Guest Editors

Dr. Anna Mikulec
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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

  • cereal products
  • intervention enrichment
  • compensatory enrichment
  • improvement enrichment
  • mandatory and/or voluntary fortification
  • antioxidants source
  • protein source
  • fat and fiber source
  • gluten-free cereal products
  • functional cereal products

Published Papers (1 paper)

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Research

12 pages, 275 KiB  
Article
Nutritional, Biochemical, and Functional Properties of Pearl Millet and Moringa oleifera Leaf Powder Composite Meal Powders
by Faith Sibanda, Victoria A. Jideani and Anthony O. Obilana
Foods 2024, 13(5), 743; https://doi.org/10.3390/foods13050743 - 28 Feb 2024
Cited by 1 | Viewed by 951
Abstract
This study sought to improve pearl millet’s nutritional, functional, and biochemical properties through malting and fermentation. Moringa oleifera leaf powder (MLP) was used as a fortificant. Mixture design was used to find optimal proportions for each component that yielded a high protein and [...] Read more.
This study sought to improve pearl millet’s nutritional, functional, and biochemical properties through malting and fermentation. Moringa oleifera leaf powder (MLP) was used as a fortificant. Mixture design was used to find optimal proportions for each component that yielded a high protein and or low saturated fat content. Twelve mixtures with varying ratios of fermented and malted pearl millet flour ranging between 30–65% and MLP between 5–15% were generated through I-Optimal mixture design. The mixtures were wet-cooked, freeze-dried, and analysed for protein and fat content. The data obtained were fitted to a linear mixture model, and the search for the optimum was conducted using Numerical Optimisation for maximising protein and minimising saturated fat. The linear model was suitable for explaining total protein and saturated fat variation with r2 of 0.50 and 0.51, respectively. Increasing MLP increased protein content. Two final formulations, Optimisation Solution 1 (OS1) and Optimisation Solution 2 (OS2), were generated through the optimisation process. Pearl millet’s protein content increased by up to 22%, while saturated fat decreased by up to 13%; ash content increased by 75%. Polyphenol content and oxygen radical absorbance capacity increased by 80% and 25%, respectively. Final and peak viscosity were reduced by 90% and 95%, respectively. Full article
(This article belongs to the Special Issue Advances in Improvement and Fortification of Cereal Food)
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