Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) R. Br.”
This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its chemical-nutritional composition and in vitro iron bioavailability. The experimental design consisted of three flours: non...
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| Veröffentlicht in: | Food chemistry 2024-11, Vol.457, p.140170, Article 140170 |
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| creator | Theodoro, Jaqueline Maciel Vieira Grancieri, Mariana Oliveira, Livya Alves Lucia, Ceres Mattos Della de Carvalho, Izabela Maria Montezano Bragagnolo, Felipe Sanchez Rostagno, Mauricio Ariel Glahn, Raymond P. Carvalho, Carlos Wanderlei Piler da Silva, Bárbara Pereira Martino, Hércia Stampini Duarte |
| description | This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its chemical-nutritional composition and in vitro iron bioavailability. The experimental design consisted of three flours: non-germination open-pan cooked millet flour (NGOPCMF), germination open-pan cooked millet flour (GOPCMF), and extrusion cooked millet flour (ECMF). The ECMF increased the carbohydrates, iron, manganese, diosmin, and cyanidin and decreased the total dietary fiber, resistant starch, lipids, and total vitamin E, in relation to NGOPCMF. The GOPCMF increased the lysine and vitamin C and decreased the phytate, lipids, total phenolic, total vitamin E, and riboflavin concentration, in relation to NGOPCMF. Furthermore, germinated cooked millet flour and extruded millet flour improved iron availability in vitro compared to non-germinated cooked millet flour. GOPCMF and ECMF generally preserved the chemical-nutritional composition of pearl millet and improved in vitro iron bioavailability; therefore, they are nutritionally equivalent and can be used to develop pearl millet-based products.
•Extrusion increases millet carbohydrate, iron, manganese, diosmin, and cyanidin;•Extrusion reduces millet total dietary fiber, resistant starch, lipid, and vitamin E;•Germination and cooking increase millet lysine and vitamin C;•Germination reduces millet phytate, lipid, total phenolic, vitamin E, and riboflavin;•Germination and extrusion improve iron availability in vitro. |
| doi_str_mv | 10.1016/j.foodchem.2024.140170 |
| format | Article |
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•Extrusion increases millet carbohydrate, iron, manganese, diosmin, and cyanidin;•Extrusion reduces millet total dietary fiber, resistant starch, lipid, and vitamin E;•Germination and cooking increase millet lysine and vitamin C;•Germination reduces millet phytate, lipid, total phenolic, vitamin E, and riboflavin;•Germination and extrusion improve iron availability in vitro.</description><identifier>ISSN: 0308-8146</identifier><identifier>ISSN: 1873-7072</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2024.140170</identifier><identifier>PMID: 38936130</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Biological Availability ; Cereal ; Cooking ; Dietary Fiber - analysis ; Dietary Fiber - metabolism ; Essential aminoacid ; Flour - analysis ; Food processing ; Germination ; Iron - analysis ; Iron - metabolism ; Mineral ; Nutritive Value ; Pennisetum - chemistry ; Pennisetum - growth & development ; Pennisetum - metabolism ; Phenolic profile ; Seeds - chemistry ; Seeds - growth & development ; Seeds - metabolism ; Vitamin</subject><ispartof>Food chemistry, 2024-11, Vol.457, p.140170, Article 140170</ispartof><rights>2024 Elsevier Ltd</rights><rights>Copyright © 2024 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c315t-380843befaf17e9b843653e691cfd5f6da71b9e32db829975306f4082e8276a43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S030881462401820X$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38936130$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Theodoro, Jaqueline Maciel Vieira</creatorcontrib><creatorcontrib>Grancieri, Mariana</creatorcontrib><creatorcontrib>Oliveira, Livya Alves</creatorcontrib><creatorcontrib>Lucia, Ceres Mattos Della</creatorcontrib><creatorcontrib>de Carvalho, Izabela Maria Montezano</creatorcontrib><creatorcontrib>Bragagnolo, Felipe Sanchez</creatorcontrib><creatorcontrib>Rostagno, Mauricio Ariel</creatorcontrib><creatorcontrib>Glahn, Raymond P.</creatorcontrib><creatorcontrib>Carvalho, Carlos Wanderlei Piler</creatorcontrib><creatorcontrib>da Silva, Bárbara Pereira</creatorcontrib><creatorcontrib>Martino, Hércia Stampini Duarte</creatorcontrib><title>Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) R. Br.”</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its chemical-nutritional composition and in vitro iron bioavailability. The experimental design consisted of three flours: non-germination open-pan cooked millet flour (NGOPCMF), germination open-pan cooked millet flour (GOPCMF), and extrusion cooked millet flour (ECMF). The ECMF increased the carbohydrates, iron, manganese, diosmin, and cyanidin and decreased the total dietary fiber, resistant starch, lipids, and total vitamin E, in relation to NGOPCMF. The GOPCMF increased the lysine and vitamin C and decreased the phytate, lipids, total phenolic, total vitamin E, and riboflavin concentration, in relation to NGOPCMF. Furthermore, germinated cooked millet flour and extruded millet flour improved iron availability in vitro compared to non-germinated cooked millet flour. GOPCMF and ECMF generally preserved the chemical-nutritional composition of pearl millet and improved in vitro iron bioavailability; therefore, they are nutritionally equivalent and can be used to develop pearl millet-based products.
•Extrusion increases millet carbohydrate, iron, manganese, diosmin, and cyanidin;•Extrusion reduces millet total dietary fiber, resistant starch, lipid, and vitamin E;•Germination and cooking increase millet lysine and vitamin C;•Germination reduces millet phytate, lipid, total phenolic, vitamin E, and riboflavin;•Germination and extrusion improve iron availability in vitro.</description><subject>Biological Availability</subject><subject>Cereal</subject><subject>Cooking</subject><subject>Dietary Fiber - analysis</subject><subject>Dietary Fiber - metabolism</subject><subject>Essential aminoacid</subject><subject>Flour - analysis</subject><subject>Food processing</subject><subject>Germination</subject><subject>Iron - analysis</subject><subject>Iron - metabolism</subject><subject>Mineral</subject><subject>Nutritive Value</subject><subject>Pennisetum - chemistry</subject><subject>Pennisetum - growth & development</subject><subject>Pennisetum - metabolism</subject><subject>Phenolic profile</subject><subject>Seeds - chemistry</subject><subject>Seeds - growth & development</subject><subject>Seeds - metabolism</subject><subject>Vitamin</subject><issn>0308-8146</issn><issn>1873-7072</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc1u1DAUhS0EokPhFSovyyLBP5nE2QEj_qSRQAjWlmPftB4cO9jOQHd9EHgBHqtPgstMETtWVz4-51xdfQidUVJTQttnu3oMwehLmGpGWFPThtCO3EMrKjpedaRj99GKcCIqQZv2BD1KaUcIYYSKh-iEi563lJMV-rUpFVYrh3WY5pBstsFj5Q22Hu9tjgHbWJTBBrVX1qnBOpuvcBgxfM9xMWD-uMMMvpqVLzXhS9EuIE7Wq3z8Xvw_wgwqOvztMjjAk3UOMr65_vEBvLcJ8jLhC6cWXeb5tn6KP9b4Zaxvrn8-Rg9G5RI8Oc5T9Pn1q0-bt9X2_Zt3mxfbSnO6zhUXRDR8gFGNtIN-KI92zaHtqR7NemyN6ujQA2dmEKzvuzUn7dgQwUCwrlUNP0Xnh945hq8LpCwnmzQ4pzyEJUlOOs5KkvFibQ9WHUNKEUY5RzupeCUpkbec5E7ecZK3nOSBUwmeHXcswwTmb-wOTDE8PxigXLq3EGXSFrwGYyPoLE2w_9vxG-d0qxo</recordid><startdate>20241101</startdate><enddate>20241101</enddate><creator>Theodoro, Jaqueline Maciel Vieira</creator><creator>Grancieri, Mariana</creator><creator>Oliveira, Livya Alves</creator><creator>Lucia, Ceres Mattos Della</creator><creator>de Carvalho, Izabela Maria Montezano</creator><creator>Bragagnolo, Felipe Sanchez</creator><creator>Rostagno, Mauricio Ariel</creator><creator>Glahn, Raymond P.</creator><creator>Carvalho, Carlos Wanderlei Piler</creator><creator>da Silva, Bárbara Pereira</creator><creator>Martino, Hércia Stampini Duarte</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20241101</creationdate><title>Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) 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Br.”</title><author>Theodoro, Jaqueline Maciel Vieira ; Grancieri, Mariana ; Oliveira, Livya Alves ; Lucia, Ceres Mattos Della ; de Carvalho, Izabela Maria Montezano ; Bragagnolo, Felipe Sanchez ; Rostagno, Mauricio Ariel ; Glahn, Raymond P. ; Carvalho, Carlos Wanderlei Piler ; da Silva, Bárbara Pereira ; Martino, Hércia Stampini Duarte</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c315t-380843befaf17e9b843653e691cfd5f6da71b9e32db829975306f4082e8276a43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Biological Availability</topic><topic>Cereal</topic><topic>Cooking</topic><topic>Dietary Fiber - analysis</topic><topic>Dietary Fiber - metabolism</topic><topic>Essential aminoacid</topic><topic>Flour - analysis</topic><topic>Food processing</topic><topic>Germination</topic><topic>Iron - analysis</topic><topic>Iron - metabolism</topic><topic>Mineral</topic><topic>Nutritive Value</topic><topic>Pennisetum - chemistry</topic><topic>Pennisetum - growth & development</topic><topic>Pennisetum - metabolism</topic><topic>Phenolic profile</topic><topic>Seeds - chemistry</topic><topic>Seeds - growth & development</topic><topic>Seeds - metabolism</topic><topic>Vitamin</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Theodoro, Jaqueline Maciel Vieira</creatorcontrib><creatorcontrib>Grancieri, Mariana</creatorcontrib><creatorcontrib>Oliveira, Livya Alves</creatorcontrib><creatorcontrib>Lucia, Ceres Mattos Della</creatorcontrib><creatorcontrib>de Carvalho, Izabela Maria Montezano</creatorcontrib><creatorcontrib>Bragagnolo, Felipe Sanchez</creatorcontrib><creatorcontrib>Rostagno, Mauricio Ariel</creatorcontrib><creatorcontrib>Glahn, Raymond P.</creatorcontrib><creatorcontrib>Carvalho, Carlos Wanderlei Piler</creatorcontrib><creatorcontrib>da Silva, Bárbara Pereira</creatorcontrib><creatorcontrib>Martino, Hércia Stampini Duarte</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Theodoro, Jaqueline Maciel Vieira</au><au>Grancieri, Mariana</au><au>Oliveira, Livya Alves</au><au>Lucia, Ceres Mattos Della</au><au>de Carvalho, Izabela Maria Montezano</au><au>Bragagnolo, Felipe Sanchez</au><au>Rostagno, Mauricio Ariel</au><au>Glahn, Raymond P.</au><au>Carvalho, Carlos Wanderlei Piler</au><au>da Silva, Bárbara Pereira</au><au>Martino, Hércia Stampini Duarte</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) R. Br.”</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2024-11-01</date><risdate>2024</risdate><volume>457</volume><spage>140170</spage><pages>140170-</pages><artnum>140170</artnum><issn>0308-8146</issn><issn>1873-7072</issn><eissn>1873-7072</eissn><abstract>This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its chemical-nutritional composition and in vitro iron bioavailability. The experimental design consisted of three flours: non-germination open-pan cooked millet flour (NGOPCMF), germination open-pan cooked millet flour (GOPCMF), and extrusion cooked millet flour (ECMF). The ECMF increased the carbohydrates, iron, manganese, diosmin, and cyanidin and decreased the total dietary fiber, resistant starch, lipids, and total vitamin E, in relation to NGOPCMF. The GOPCMF increased the lysine and vitamin C and decreased the phytate, lipids, total phenolic, total vitamin E, and riboflavin concentration, in relation to NGOPCMF. Furthermore, germinated cooked millet flour and extruded millet flour improved iron availability in vitro compared to non-germinated cooked millet flour. GOPCMF and ECMF generally preserved the chemical-nutritional composition of pearl millet and improved in vitro iron bioavailability; therefore, they are nutritionally equivalent and can be used to develop pearl millet-based products.
•Extrusion increases millet carbohydrate, iron, manganese, diosmin, and cyanidin;•Extrusion reduces millet total dietary fiber, resistant starch, lipid, and vitamin E;•Germination and cooking increase millet lysine and vitamin C;•Germination reduces millet phytate, lipid, total phenolic, vitamin E, and riboflavin;•Germination and extrusion improve iron availability in vitro.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>38936130</pmid><doi>10.1016/j.foodchem.2024.140170</doi></addata></record> |
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| subjects | Biological Availability Cereal Cooking Dietary Fiber - analysis Dietary Fiber - metabolism Essential aminoacid Flour - analysis Food processing Germination Iron - analysis Iron - metabolism Mineral Nutritive Value Pennisetum - chemistry Pennisetum - growth & development Pennisetum - metabolism Phenolic profile Seeds - chemistry Seeds - growth & development Seeds - metabolism Vitamin |
| title | Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) R. Br.” |
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