Abstract There is a long history of using fermentation in food production. Edible seeds, such as certain beans and cereal grains, are important the human diet provide many health benefits. Various microbes, lactic acid bacteria, molds, yeasts, considered generally recognized safe (GRAS) commonly used to ferment edible seeds their products. Fermentation can change bioactive components produce new bioactivities. In order highlight importance on bioactivities this review, therefore, summarizes...

ABSTRACT Functional properties of some underexploited tuber and root starches (true yam, gourd taro, lotus, sweet potato) were investigated before after hydroxypropylation, cross‐linking, hydroxypropylation cross‐linking using potato starch as the reference. Low swelling ability, poor viscosity development but high shear stability, gel hardness, resistance to enzyme hydrolysis was observed in from true yam yam. The extent retrogradation also highest these two starches. Most functional lotus...

Nutritional attributes of flours obtained from five different cultivars sweet potato roots commonly available in Sri Lanka showed significant differences the tested parameters. The starch level ranged between 33% and 64% on dry basis extractability fresh tubers was governed by quantity starch. crude fiber 2.1% 13.6% highest observed swp7 (CARI 273) resistant 14.2% to 17.2%. Higher percentage total found Wariyapola red (swp1) cultivar resulting lower digestion while higher levels evident with...

The content of nickel (Ni), cadmium (Cd), chromium (Cr), lead (Pb) and copper (Cu) in five different types green leafy vegetables <i>viz.</i>, “Kangkung (<i>Ipomoea aquatica</i>), Mukunuwenna (<i>Alternanthera sessilis</i>), Thampala (<i>Amaranthus viridis</i>), Nivithi (<i>Basella alba</i>) “Kohila” (<i>Lasia spinosa)</i> collected from four randomly selected urban sub market sites around Piliyandala area Colombo District, Sri Lanka, were measured using atomic absorption spectrometry....

A study was carried out to determine the levels of starch, protein, crude fat, fibre, ash and a few phytochemical constituents (saponins, flavanoids alkaloids) mineral elements (Calcium, Magnesium, Iron, Potassium Zinc) in four cultivars yams tubers cultivated under similar agro-climatic conditions Sri Lanka. Tubers Dioscorea alata (Rajala Hingurala), esculenta (Kukulala) Xanthosoma sagittifolium (Kiriala) were subjected above analyses. The total starch percentage flours ranged between 74.66...

A study was done to analyse the change in swelling power (SP) and water soluble index (WSI) of native starches obtained from five different cultivars sweet potatoes (swp 1 (Wariyapola red), swp 3 white), 4 (Pallepola variety), 5 (Malaysian 7 (CARI 273)) commonly consumed Sri Lanka. Extracted starch fresh roots, two three days after harvesting has been modified using 20%, 25%, 30% moisture levels heated at 85°C 120°C for 6 hours determined SP WSI. Results were subjected general linear model,...

Abstract Sri Lankan traditional and improved rice varieties were processed into brown polished flours. Samples analyzed for AM, protein, lipid, total phenolic content, antioxidant activity. Gelatinization retrogradation properties observed in the Rapid Visco Analyzer (RVA) DSC. The AM content of samples was high to intermediate (20 26%) except one which low (17%). Brown flour (BRF) had lower swelling power, RVA viscoamylograph profile, gel hardness, gelatinization enthalpy but higher peak...

Hydrothermal treatment used in parboiling could induce formation of novel starch properties having potential food applications. In the current work, functional, digestible and retrogradation flour from non-parboiled steamed parboiled six rice varieties with high amylose content around 30% but differing length width ratio were investigated compared.The process reduced swelling volume leaching all tested varieties. Among studied, resistant ranged 1.6% AT 306 to 0.46% BG 357. Parboiling by...

Fertiliser is an essential agro-chemical input in modern rice farming. affects the grain quality and yield of rice. Although much research has been carried out to investigate influence fertiliser (recommended NPK addition) on grain, little known about effect thermal, pasting, gelling retrogradation properties flour. The aim this study was recommended fertilisation functional flour from four popular high yielding varieties grown Sri Lanka.Fertiliser increased protein content but reduced...

Brown rice presently attracts a growing number of customers due to its perceived health benefits, but cooking properties differ from white rice. This study aims investigate the relationship between physicochemical and brown samples generally are found have higher thousand kernel weight, minimum time, lower length/breadth ratio, pasting viscosity values (except setback), swelling power, water uptake gruel solid loss, cooked elongation ratio than same cultivar show some differences regarding...

Starches obtained from different cultivars of sweet potatoes commonly consumed in Sri Lanka, were chemically modified with hydroxypropyl substitution, to analyze the changes physicochemical properties. Significant (P < 0.05) crude digestibility level, thermal properties, and water separation (syneresis) starch gels (7.0% db) during cold frozen storage observed due modification. Hydroxypropylation increased gel stability, solubility, digestibility, stability native starches a significant...

Diverse peanut varieties are widely cultivated in China. However, few studies have investigated the effects of germination on phenolic profiles and antioxidant activities specific Chinese cultivars. Therefore, this study was conducted to evaluate total content (TPC), flavonoid (TFC), activity, seven cultivars The TPC, TFC, were determined by spectrophotometry, while analyzed using ultra-high performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry...

ABSTRACT Physicochemical properties of mixtures native potato and amaranth ( Amaranthus cruentus ), heat‐moisture treated (HMT) amaranth, cross‐linked potato, were tested at different ratios. Two peaks noticed in the pasting curves when large differences swelling factor amylose leaching existed between individual components mixture. It seems that from one starch a mixture may affect much granular break down other. The showed stabilities hot pastes higher than less stable Some such as HMT...

Abstract Functional properties of flour from rice variety BG 250 (short‐season) and 359 (long‐season) exposed to soil water stress flowering grain maturity were investigated. Protein content was reduced in both varieties but lipid only response moisture stress. AAM decreased unaffected 359. Water increased swelling power, onset pasting, peak viscosity, granular breakdown, gel hardness, cohesiveness varieties. Gelatinization temperatures by stress, while gelatinization enthalpy unchanged 250....

Functional and digestible properties of starches isolated from four mung bean varieties are investigated. Amylose content is in the range 37 to 42%. Gelatinization temperature enthalpy ranges 71.4–73.8 °C 14.1–16.7 J g −1 , respectively. The extent amylopectin retrogradation 3.5 6.6%. Peak viscosity, hot paste breakdown, cold setback 230–317 RVU, 167–203 26–129 297–409 129–205 Examination pasting shows that Har variety has high stability because low granular breakdown while MI06 weaker due...