Anti-Oxidative and Sensory Properties of Rice Cooked with Thaumatoccoccus Danielli Leaf Extracts

Wed, 28 Sep 2022 00:00:00 -0500

The use of leaf for wrapping food is an ancient practice. Wrapping of cooked rice with Thaumatococcus daniellii have been reported to increase consumers’ appeal and functionality. There is dearth of information on exploring the use of T. daniellii leaf extract as an additive during rice cooking. This study evaluated the antioxidant and sensory properties of rice cooked with the inclusion of Thaumatococcus danielli leaf extract. Cold extraction of leaf was done using hexane, ethyl acetate, methanol, and water. The rice samples cooked with different Thaumatococcus danielli leaf extracts were analyzed for antioxidant and colour properties using standard methods. Sensory evaluation of cooked rice samples using 9-point hedonic scale was carried out by thirty-member panelists. The antioxidant properties determined were total phenolic content (0.37- 0.44 mg/g), Total flavonoid content (6.6-7.9 mg/100g), 1,1-diphenyl-2-picrylhydrazyl (29.96 -39.82%), total antioxidant capacity (3.57-4.71 mg/g), ferric reducing antioxidant power (3.93-4.37 mg/100g). The instrumental lightness (L*) measurement of cooked rice ranged from 44.13 to 53.95, redness and greenness (a*) ranged from -4.91 to -3.02, yellowness – blue (b*) ranged from 13.22 to 15.94. Sensorial assessment showed that rice cooked with water extract of T. daniellii leaf was the most acceptable. There was significant difference (p<0.05) in antioxidant, colour and sensory properties of cooked rice samples. Thaumatococcus daniellii leaf extracts increased the antioxidant properties of cooked rice and imparted a higher sensorial acceptability.

Nutritional Values and Potential Health Benefits of Millets- A Review

Abhisek Mishra, Bramhadatta Pattnaik, Tanmay Dutta, Iswar Baitharu — Thu, 20 Oct 2022 00:00:00 -0500

In the era of 21st century, rapid urbanisation, climate change, increased population, scarcity of water and increased dry land are the factors responsible for the worldwide agricultural and nutritional challenges. As a widely cultivated popular grain in arid and semiarid regions across the globe, Millets can act as a multifaceted solution to the above global challenges because of their rich vitamins, minerals, phytochemicals and anti-oxidant content. In addition to vitamins, Millets are the rich source of flavanoids such as apigenin, catechin, daisein, orientin, isoorientin, lutolin, quercetin, vitexin, isovitexin, myricetin sponarin, violanthin, lucenin-1, and tricin. Further, the presence of essential amino acids enriches the nutritive potential of Millets. The rich anti-oxidant content in Millets reduces oxidative stress in human and animal models by significantly minimizing Reactive Oxygen Species (ROS) generation. Several bioactive principles in Millets are known to decrease cardiovascular risk, diabetes, ageing and even cancer. However, nutritive and therapeutic potentials of bioactive compounds found in Millets are underexplored and a systematic review encompassing available data in literature is grossly missing. The aim of this review is to compile the recent advances that have been carried out covering nutritional properties, processing technologies and their effects in reducing anti-nutritional factors enhancing nutrient bioavailability along with the potential health benefits of millets. Consumption of various traditional and modern millet based food and studies conducted in examining the bioavailability of minerals after consuming millet based food is also discussed in this review.

Journal of Nutrients

Anti-Oxidative and Sensory Properties of Rice Cooked with Thaumatoccoccus Danielli Leaf Extracts

Nutritional Values and Potential Health Benefits of Millets- A Review