Exploiting Underutilised crops

Small millets are highly nutritious crops and are rich source of macronutrients, micronutrients, and phytochemicals. Owing to their agrarian as well as nutritional qualities, these have the potential to provide food and nutrition security. Macronutrient profile of small millets is similar to that of major cereals like wheat and rice; however, small millets score higher in terms of micronutrients and phytochemicals. Finger millet is a source of good quality protein and has a sound amino acid profile. Among cereals and millets, it is the richest source of calcium and is also good source of iron and phosphorus. The therapeutic properties of finger millet can be attributed to its high dietary fiber and phenolic content. The protein content of foxtail millet is higher than that of widely consumed major cereals such as rice and maize. Foxtail millet and its bran is rich in polyunsaturated fatty acid (PUFA) such as linoleic acid. Foxtail millet is a good source of dietary fiber and several minerals. Antioxidants present in foxtail millet exhibit effective inhibition of free radicals action. Apart from minerals, kodo millet is a good source of dietary fiber, antioxidants, and polyphenols and can be used as a nutraceutical. Barnyard millet contains highly digestible protein. It is also a good source of dietary fiber, iron, niacin, and thiamine. Proso and little millets are rich sources of mineral, B vitamins, dietary fiber, and phytochemicals and antioxidants.KeywordsSmall milletsNutritiousMacronutrientsMicronutrientsPhytochemicals

Lack of beneficial effects of wheat bran cereals on cholesterol balance in swine

Enteric pathogens often antagonize nursery pig health, growth performance, and scouring. Increased dietary fiber may alleviate bacterial pathogen burdens via improving intestinal health, fecal consistency, binding of pathogens, and improving early post-weaned growth performance. Therefore, our objective was to evaluate the effect of three dietary fiber sources on growth performance, digestibility, and fecal consistency in nursery pigs undergoing an F18 enterotoxigenic Escherichia coli (ETEC) challenge. The study was conducted with 541 newly weaned pigs (starting BW of 5.9 ± 1.25 kg) in a complete randomized design with four dietary treatments (n = 12 pens/treatment, 11to 12 pigs/pen), fed over three phases. Phase 1 (day 0 - 14) and 2 (day 15 - 28) treatments included: 1) corn-soybean meal-based diet with no addition of fiber source (CON); 2) corn-soybean meal-based diet + 15 and 7.50% oat groats (Phase 1 and 2, respectively; Oats); 3) corn-soybean meal-based diet + 5% soyhulls (Soyhulls); and 4) corn-soybean meal-based diet + 5% wheat bran (Wheat Bran). All pens were fed a common Phase 3 (day 29 - 48) corn-soybean meal-based diet. At placement, 12 pigs were sacrificed for baseline evaluation and pigs were confirmed positive for K88 E. coli and Rotavirus A. On day 14 (dpi = 0), all pigs were orally drenched with ~5 mL F18 ETEC inoculum suspended in Luria broth. On day 21 of the study (dpi 7), 1 pig/pen was euthanized to examine the effects of diet on intestinal health including histopathology assessment of attachment of E. coli, coccidia, villus atrophy, and colitis. Pig BW and pen feed disappearance were recorded weekly from day 0 – 28, and day 48 to calculate ADG, ADFI, and feed efficiency (G:F). Data were analyzed using PROC MIXED of SAS with pen as the experimental unit and the fixed effect of treatment. There were no differences in ADG, ADFI, or G:F in phase 1 or phase 2 when pigs were fed Oats, Soyhulls, or Wheat Bran compared with CON (P > 0.05). Overall nursery ADG (0.43 vs. 0.41, 0.42, 0.40 kg/d, respectively), ADFI (0.67 vs. 0.67, 0.68, 0.64 kg/d, respectively), and G:F (0.55 vs. 0.55, 0.55, 0.55, respectively) were not different from CON when pigs were fed either Oat, Soyhulls, or Wheat Bran (P > 0.05). Pigs fed Oats had a decreased fecal nitrogen content compared with CON, Soyhulls, and Wheat Bran (P < 0.05) and no differences in dry matter, organic matter, or gross energy (P > 0.05). Although scouring was observed, fecal consistency scores did not differ between dietary treatments. Growth performance and fecal score data from this study indicate no additional benefit of a diet containing oat groats, soyhulls, or wheat bran to nursery pigs undergoing naturally endemic and controlled enteric health challenges.

Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex

Wheat bran is the by-product derived from the wheat milling and represents a good source of dietary fiber. Consumption of wheat bran is associated with many health benefits. The hydration properties (water holding, water retention and swelling capacity) and oil binding capacity of bran from various wheat variety were investigated. It was showed that the water holding capacity of bran ranged from 2.27 to 2.98 g.g-1, which were approximately four times higher compared to wheat flour. Also, it was observed that commercial wheat bran was characterised with the highest swelling capacity (5.21 mL.g-1) and the lowest water retention and oil binding capacities (1.38 and 1.35 g.g-1, respectively). Mixing and pasting properties of wheat dough with addition of bran at different level (5, 10 and 15%) were studied using Mixolab. From the results it was concluded that water absorption and dough development time increased with addition of different bran, while dough stability decreased. Moreover, with increasing addition level of different bran significantly affected the thermo-mechanical properties of wheat dough. The lowest effect on protein weakening was found after addition of spelt bran. The higher starch pasting ability of enriched dough was recorded after incorporation of bran from crossbreed Lubica. Furthermore, it was found that dough enriched with the commercial wheat bran was characterized by the lowest values of C3 (lower starch pasting ability), C4 (lower stability of hot formed gel) and C5 (lower starch retrogradation) parameters.

Effect of Dietary Fiber Sources on Tissue Mineral Levels in Chicks

Degradation of cereal bran polysaccharide-phenolic acid complexes by Aspergillus niger CFR 1105

Microfiltration system with swirling flow around filter medium

ABSTRACTBreadmaking is a complex process that involves a series of parameters that must be controlled. Rheological measurements are often used to predict the behavior of wheat dough during processing and the quality of the final product. There are many different dietary fiber sources that can be used to enhance the nutritional quality of bread. However, they will affect processing and final product quality. Response surface methodology (RSM) was employed to study the effects of adding different dietary fiber sources (wheat bran, resistant starch, and locust bean gum) on farinographic parameters of wheat flour. The experiments were conducted according to a 23 central composite rotational design (CCRD). With the experimental results or responses (farinographic parameters), the effect of each variable was calculated and the interactions between them were determined. Models that explain the effects of the different fiber sources on water absorption, arrival time, dough development time, and mixing tolerance index of wheat flour were established. The fiber sources interacted for some of the parameters analyzed, demonstrating that if two or more sources of dietary fiber are present in the mix, they might act different to what would be expected of the sum of them. It was also noticed that for most parameters, wheat bran and locust bean gum had a greater influence on farinographic parameters than resistant starch. The simultaneous presence of the three fibers, within the ranges studied, contributed to an increase in water absorption, arrival time, and mixing tolerance index, and to a reduction in departure time and dough stability.

Dietary fibers with varying physicochemical properties have different fermentation characteristics, which may differently impact host health. The present study aimed to determine the fermentation characteristics including gas production kinetics, short-chain fatty acids (SCFAs) production and microbial composition of different fibrous ingredients using in vitro fermentation by fecal microbiota. Sugar beet pule (SBP), wheat bran (WB), dried corn distillers grains with solubles (DDGS), rice bran (RB) and alfalfa meal (AM) were selected to fermentation in vitro for 36 h. The results showed that SBP had the greatest gas production. SBP had the highest in vitro dry matter fermentability (IVDMF) and production of acetate, propionate and total SCFAs, followed by WB, which were all greater than DDGS, AM and RB. The alpha-diversity was higher in the DDGS, AM and RB groups than in the WB and SBP groups. Differences in microbial community composition were observed among groups. The relative abundance of Treponema was highest in WB group. RB group showed lower Prevotella abundance than other groups but had higher Succinivibrio abundance. Interestingly, the Lactobacillus reached the highest abundances in the DDGS group. Correlation analysis indicated that the relative abundance of Treponema and Prevotella was positively associated with the gas production, IVDMF and SCFAs, whereas norank_f_Muribaculaceae, Rikenellaceae_RC9_gut_group, Lysinibacillus and Succinivibrio were the opposite. Collectively, WB and SBP were fermented rapidly by fecal microbiota compared to DDGS, AM and RB. Different fiber sources have different fiber compositions and fermentation properties that affect the microbial compositins and SCFAs production. © 2024 Society of Chemical Industry.

The daily intake of dietary fiber is well below the recommended levels in the US. The effect of adopting a low-fat vs. a low-carbohydrate weight loss diet on fiber intake is of interest but not well-documented, especially when both approaches promote high-quality food choices. The objective of this paper is to compare the quantity and sources of dietary fiber between a healthy low-fat (HLF) vs. healthy low-carbohydrate (HLC) diet group when consumed over 12 months in a weight loss diet study. In this secondary analysis of the Diet Intervention Examining The Factors Interacting with Treatment Success (DIETFITS) study, the amount and sources of dietary fiber were examined in generally healthy adults, 18–50 years of age, Body Mass Index (BMI) 28–40 kg/m2, randomized to HLF or HLC for 12 months, who had available 24-h recalls at 0 (n = 609), 3 (n = 549), 6 (n = 491), and 12 (n = 449) months. The dietary intake was estimated by the Nutrition Data System for Research (NDS-R). The sources of fiber were determined for the major food groups. Significantly more total dietary fiber was consumed by HLF at every post-randomization time point, and, at 12 m, was 23.04 ± 9.43 g vs. 18.61 ± 8.12 g for HLF vs. HLC, respectively, p < 0.0001. In both diet groups at 12 months, the highest amount of dietary fiber came from non-starchy vegetables (4.13 ± 3.05 g and 5.13 ± 3.59 g). The other primary sources of fiber at 12 months for the HLF group were from whole grains (3.90 ± 3.13 g) and fruits (3.40 ± 2.87 g), and, for the HLC group, were from plant protein and fat sources, such as nuts and seeds, their butters, and avocados (2.64 ± 2.64 g). In the DIETFITS study, the difference in the total fiber intake for the HLF vs. HLC groups was more modest than expected. The HLC group consumed reasonably high amounts of fiber from high-protein and high fat plant-based sources.

In the human gut, bacterial fermentation of dietary fibers and proteins produces metabolites, primarily as short-chain fatty acids (SCFA), that are highly beneficial for host health. However, unlike dietary fiber, bacterial fermentation of protein additionally generates potentially toxic substances such as ammonia, hydrogen sulfide, amines, and indoles. It is believed that most gut bacteria favor utilization of dietary fiber over that of protein for energy. Therefore, when fermentable dietary fiber is readily available to colonic bacteria, protein fermentation, and its subsequent potentially toxic metabolites, remains relatively low. Dietary intake primarily determines the quantity of dietary fiber and protein substrate available to the gut microbiota and the resulting profile of metabolites produced. Increased protein consumption is associated with deleterious health outcomes such as higher risk of colorectal cancer and type II diabetes. Conversely, diets following US dietary recommendations are high in fiber, which promote a healthy microbiome and are protective against disease. Diets following the recommendation are also moderate in protein intake so that, ultimately, far more fiber than protein is available for colonic bacterial fermentation. On the contrary, dietary fiber intake is chronically low in a standard Western diet, while protein consumption is above dietary recommendations, which results in nearly equal amounts of dietary fiber and protein available for gut microbial fermentation. Furthermore, the popularity of high-protein diets for athletes, as well as that of high-protein low-carbohydrate diets for weight loss, may flip fiber and protein substrate proportions upside down, resulting in more protein than fiber available in the gut for fermentation. The objective of this study was to elucidate how substrate ratios in protein-fiber mixtures affect protein fermentation and metabolites, as well as examine the degree to which fiber source may influence these outcomes. Each dietary fiber source [fructooligosaccharides (FOS), apple pectin (Pectin), a wheat bran and raw potato starch mixture (WB+PS), and an even mixture of the three aforementioned fibers (Even Mix)] and protein were combined in three ratios and provided as substrate for in vitro fecal fermentation to understand how low, medium, and high fiber inclusion levels influence fermentation outcomes. They were compared to 100% protein and fiber (each different fiber) controls. Branched-chain fatty acids (BCFAs), metabolites produced exclusively from protein fermentation, were used as a measure of protein fermentation; the data were normalized based on the initial quantity of protein within the substrate. In protein-fiber substrate mixtures, only FOS and Even Mix inhibited BCFAs (mM/g protein basis) and only when they made up at least half of the substrate. Unexpectedly, the rate of protein fermentation was increased when the protein-fiber substrate contained 25% WB+PS fiber, possibly due to the starch component of the fiber. There was evidence that when pH drops during fermentation, as was the case for protein-FOS mixtures, it played a significant role in suppressing protein fermentation. Ammonia production was not largely affected by increasing the proportion of dietary fiber. A significant reduction did not occur until FOS made up at least 50% of the protein-fiber substrate; for Pectin, WB+PS, and Even Mix fibers, 75% inclusion was required for a significant decrease in ammonia. Interestingly, protein was butyrogenic. Protein as the sole substrate produced more butyrate than either Pectin or Even Mix as the sole substrates, and in fact, addition of Pectin to protein significantly reduced butyrate concentrations. However, the possible benefits of butyrate produced via protein fermentation needs to be tempered by the production of potentially toxic compounds and the association between protein fermentation and colorectal cancer. Overall, the thesis findings showed protein fermentation to be relatively stable and not easily influenced by increasing the availability of dietary fiber, and no clear evidence of microbial preference for carbohydrates over protein was found.

Cucumis melo L. Pulp and By-Products: Nutritional and Antioxidant Potential

Effect of fiber source and enzyme addition on the apparent digestibility of nutrients and physicochemical properties of digesta in cannulated growing pigs

ABSTRACTWhole grains contain all parts of the grain: the endosperm, germ, and bran. Whole grains are rich in fermentable carbohydrates that reach the gut: dietary fiber, resistant starch, and oligosaccharides. Most research that supports the importance of grains to gut health was conducted with isolated fiber fractions, rather than whole grains. Whole grains are an important source of dietary fiber and grain fibers such as wheat, oats, barley, and rye increase stool weight, speed intestinal transit, get fermented to short chain fatty acids, and modify the gut microflora. Wheat bran is particularly effective in increasing stool weight; wheat bran increases stool weight by a ratio of 5:1. In contrast, many novel fibers that are easily incorporated into beverages and foods increase stool weight only on a ratio of 1:1. In vitro fermentation studies with whole grains have been published. Carbohydrates of oat bran (rich in β‐glucan) were consumed by bacteria faster than those of rye and wheat brans (rich in arabinoxylan). Grain fibers were fermented more slowly than inulin, causing less gas production. Wheat is particularly high in fructo‐oligosaccharides, while wheat germ is high in raffinose oligosaccharides. Some in vivo studies show the prebiotic potential of whole grains. Whole grain breakfast cereal was more effective than wheat bran breakfast cereal as a prebiotic, increasing fecal bifidobacteria and lactobacilli in human subjects. Wheat bran consumption increased stool frequency. Thus, the gut enhancing effects of cereal fibers are well known. Limited data exist that whole grains alter gut health.