Impact of bio-processing treatments on the nutritional and anti-diabetic enzyme inhibitory properties of black wheat, barnyard millet, and black soybean

Frontiers in Nutrition, Год журнала: 2025, Номер 12

Опубликована: Март 18, 2025

The present study assessed the impact of different bio-processing treatments on in vitro protein digestibility (IVPD) and inhibitory properties against α-amylase α-glucosidase whole grains viz. black wheat (BW), barnyard millet (BM), soybean (BS) using at initial optimized conditions including soaking germination. Nutritional analysis was done standard AOAC methods models were used for assessing anti-diabetic properties. revealed significant differences various parameters. BS having higher levels moisture, ash, crude protein, fat, physiological energy value compared to BM BW. Optimization (0-24 h) germination (0-72 times showed improvements in-vitro (IVPD), trypsin activity (TIU/mg), glycemic index (GI) across all samples. Considering management hyperglycemia, BW do not require any prior processing be utilized development food products. However, BS, followed by 48 h proved an effective processing, that resulted IVPD 68.706% a GI 51.03, with TIU/mg 23.166. Soaking reduced inhibition, while increased significantly (p < 0.05). These findings highlighted potential benefits incorporating BW, BM, into diet enhanced nutrient intake better hyperglycemia considering α-amylase, α-glucosidase, enzymes.

Язык: Английский

Metabolite changes of mung bean milk analogue following germination and/or fermentation with probiotic Limosilactobacillus reuteri

Biocatalysis and Agricultural Biotechnology, Год журнала: 2025, Номер unknown, С. 103618 - 103618

Опубликована: Май 1, 2025

Язык: Английский