Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2021/r/gumushane/13305
  Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes

  Bektaş, Müberra; Ertop, Müge Hendek

  Introduction. The present study aims to determine the relationship between phytic acid (PA) content/digestibility rate of the grains, which are widely consumed in daily diet, and the methods often used in preparing food for consumption. Materials and methods. In this study, the dephytinization effect of soaking (for 12 h), boiling (at 100 °C for 1 h), autoclaving (at 121°C for 15 min), fermentation (at 25-27 ℃), and germination processes on several grains were studied. PA contents, Mineral Digestibility (MD, %), and Protein Digestibility (PD, %) were determined, and their effects comparatively evaluated before and after processes. Results and discussion. There were decreases in PA contents in legumes and cereals for all the methods applied. Fermentation (<800 mg/100 g) of the flour and germination for the other samples (<700 mg/100 g) were found to yield more effective results to PA degradation. Between 20-70% reduction by fermentation and 50-80% reduction by germination of PA contents in the samples were found. Moreover, MD level in cereals, which was especially low before germination, increased up to 2 times after the germination. PD, %, was found to increase with the effect of the processes, except for boiling and soaking. Especially germination process was more effective in tems of PD. Increasing rate of PD for ten bean samples was up to 200%. Wheras the PA contents in the cereal flour samples after their spontaneous fermentation were decreased, their digestibility values were increased statistically (p<0.05). Conclusions. All processes applied such as soaking, fermentation, or heat treatments, which are widely used to preparation of the grains, provide an advantage in dephytinization at different rate. Combined use of techniques such as soaking, and boiling which are used in the preparation of various cereal and legume products for consumption, is also be effective in terms of nutritional quality and their combinations were proposed.

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• MakaleAçık Erişim2020/r/gumushane/14697
  Effect of cereals milling on the contents of phytic acid and digestibility of minerals and protein

  Ertop, Muge Hendek; Bektas, Muberra; Atasoy, Rabia

  Introduction. The aim of the study was to the examination of effects of the milling process which were applied differently to cereals for commercially flour production, on the phytic acid, microelement, and in-vitro digestibility. Materials and methods. The nutritional consequences of the milling processes of the cereals (wheat, barley, rye, oat, paddy) were evaluated by examining protein, ash, phytic acid, mineral contents, and protein/mineral digestibility rates. Mineral contents were measured by inductively coupled plasma optical emission spectroscopy (ICP-OES), protein content by Kjeldahl method, and mineral digestibility and phytic acid were determined by in-vitro assays. Results and discussion. The dehulling/debranning process increased the protein digestibility rate over to 65% and decreased phytic acid content significantly (p0.05) of the cereal grains except for rye. The mineral digestibility raised for all grain samples, but it was evaluated statistically insignificant (p0.05). The rice flour was the sample that had the lowest phytic acid content (921.87 mg/100g) and the highest mineral digestibility rate (58.35%). Although the contents of total ash and some of the minerals (Na, Ca, K, Mg, Zn, Fe, Ba, and P) decreased in flours especially in wheat and paddy, the rate of some minerals (Na, Mg, Zn, Fe, and Al) increased due to their distribution and localization in the grain layers, especially in rye and oat. The result of the study has shown that the level of the minerals changed depending on the bran/hull content of the grains, and the milling process was more effective on phytic acid content and on protein digestibility than on the mineral digestibility. While the phytic acid content was located on the outer layer of the grain, it was decreased in the kernel. Conclusions. Although the phytic acid content which affects the digestibility of the cereals were reduced by the milling process, the combination of different treatments such as soaking, fermentation could be suggested for improving the nutritional quality of the cereal.

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• Yüksek Lisans TeziAçık Erişim2018/r/gumushane/20807
  Farklı proses koşullarının bazı tahıl ve baklagillerdeki fitik asit düzeyi ve biyoyararlanım üzerindeki etkilerinin araştırılması

  Müberra Bektaş

  Yüksek kül, protein ve karbonhidrat içeriğine sahip olan ve günlük diyetin yaklaşık % 70'ini oluşturan tahıl ve baklagiller, fitik asit başta olmak üzere çeşitli antinutrient (beslenme karşıtı) bileşikleri yapılarında doğal olarak ihtiva etmelerine bağlı olarak besinsel kaliteyi büyük ölçüde etkilemektedirler. Fitik asit, belirli pH ve sıcaklık şartlarında fitaz enzimi sayesinde parçalanmaktadır. Tez çalışması kapsamında, tahıl ve baklagillere günlük hayatta ve endüstriyel olarak uygulanan kabuk soyma/öğütme, ıslatma, çimlendirme, termal işlem ve fermantasyon prosesleri uygulanmıştır. Bu proseslerin uygulanmasıyla, tahıl ve baklagillerin fitik asit miktarlarında çeşitli oranlarda azalış sağlanmıştır. Fitik asitin azalmasında, tüm prosesler istatistiki önem (p<0.05) düzeyinde etkili olmakla beraber, özellikle fermantasyon ve çimlendirme prosesleriyle daha etkin sonuçlar elde edilmiştir. Çünkü; çimlendirme ve fermantasyon işlemleri, fitik asiti parçalayan fitaz enziminin aktivite gösterdiği pH aralığına ulaşmasını sağlayan en önemli işlemlerdir. Elde edilen sonuçlar, tahıl ve baklagillerde en önemli antinutrient olan fitik asitin azalmasıyla tahıl ve baklagillerin kül ve protein sindirebilirlik oranlarında artış meydan geldiğini ve buna bağlı olarak tanelerin mineral ve protein biyoyararlanım oranının arttığını göstermiştir. Özellikle çimlendirme ve fermantasyon proseslerinin hem kül sindirebilirlik hem de protein sindirebilirlik oranında istatistiki önem derecesine (p<0.05) sahip artış sağladığı tespit edilmiştir.

  İncele
• MakaleAçık Erişim2018/r/gumushane/18442
  Enhancement of bioavailable micronutrients and reduction of antinutrients in foods with some processes

  Hendek, Muge; Bektaş, Müberra

  The most of plant foods, nuts and cereals contain antinutrient compounds. They reduce to mineralbioavailability and protein absorption of foods thanks to their chelating properties. They causes tomicronutrient malnutrition and mineral deficiencies. The micronutrient malnutrition is a widespreadglobal health problem not only in developing but also in many countries. Increasing micronutrientintake in food through food processing based approaches is a sustainable method of prevention ofmicronutrient malnutrition which should be achieved through food diversification. There are traditionaland technological methods that provide reducing of antinutrient compounds.The pretreatmentand processing techniques as soaking, fermentation, germination, debranning, and autoclaving areeven traditional methods which use generally in consumption of foods.Removing antinutrients, thebioavailability of some cation (Ca, Fe and Zn) and the absorption of proteins make to increase andconsequently nutrition value of food increase. It is possible to reduce antinutrient factors by usingdomestic or industrial basic food processing techniques alone or in combination.This review focusedon various methods to reduce antinutrients in food such as phytic acid, tannin, and oxalate in foodgrain to improve nutritional quality of foods.

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