Foxtail millet (Setaria italica) is an important crop species with vast genetic resources highly valued for its nutritional profile and adaptability to harsh environments. This study investigated the nutritional composition and antioxidant properties of indigenous foxtail millet genotypes grown in the Shamator district of Nagaland. Proximate analysis, including carbohydrates, proteins, ashes, moisture, crude fibre and bioactive compounds such as total phenolic content (TPC) and total flavonoids content (TFC) were screened on eight different genotypes. Antioxidant potential was also determined through DPPH and FRAP assays. In the eight-millets recorded good stability and low variability among the genotypes in ash content (1.12%-1.60%; CV 11.19%) and carbohydrates (36.7%-39.7%; CV 2.51%). However, high variability was observed among the genotypes in relation to their protein content (53%-80%; CV 13.0%). Significant variation was observed between the genotypes for crude fibre (0.28%-0.72%) and moisture content (7.8%-15.8%, CV 19.82%). TPC exhibited significant variability (CV ~28.8%), indicating variations in phenolic accumulation. Whereas TFC (CV ~35.43%), showed genotypic heterogeneity in secondary metabolites. Among the landraces, LS consistently exhibit the utmost levels of phenolics and flavonoids. Antioxidant profiles revealed that LS has the highest radical scavenging activity with the lowest IC50 value and highest FRAP, followed by TS and WS, while AST exhibit the lowest antioxidant capacity. Overall, this study conveyed considerable variability in nutritional and antioxidant profiles in indigenous cultivars of foxtail millets in Shamator district of Nagaland. Genotype of LS, TS and WS demonstrates the promising functional food production and parental lines enhancing millet quality and health promoting traits.
The Mediterranean region is a hotspot for many plants rich in bioactive compounds due to its climate and geological regime. Aerial parts of native perennials Satureja montana and Teucrium montanum (Lamiaceae) were spectrophotometrically compared on the levels of antioxidant potential, phenolics, soluble sugars and proteins. S. montana had a notably higher antioxidant potential than T. montanum across all three assays applied, ABTS, DPPH and FRAP. This was accompanied by a significantly higher amount of most analyzed groups of phenolic compounds. Compared with T. montanum, S. montana had more total phenols (45.09 mg galic acid equivalents (GAE)/g dw; 1.54-fold higher), flavonoids (137.17 mg quercetin equivalents (QE)/g dw; 1.42-fold higher), flavonols (2.24 mg QE/g dw; 1.58-fold higher), phenolic (39.52 mg caffeic acid equivalents/g dw; 1.45-fold higher) and hydroxycinnamic acids (180.84 mg cinnamic acid equivalents /g dw; 1.57-fold higher), as well as tannins (23.95 mg GAE/g dw; 2.17-fold higher). Total proteins were also higher in S. montana (96.12 mg bovine serum albumin equivalents/g dw; 6.50-fold higher). On the contrary, total proanthocyanidins were significantly higher in T. montanum (1.46 mg catechin equivalents/g dw; 1.55-fold higher), as well as soluble sugars (49.86 mg sucrose equivalents/g dw; 1.42-fold higher). Finally, S. montana exhibited a 1.5-fold higher phenolic index than T. montanum, whereas T. montanum showed a 1.3-fold higher metabolic index than S. montana. Therefore, S. montana prioritizes synthesis of defense-related compounds, while T. montanum invests more energy into growth-related metabolism. Based on the results, S. montana had higher phenolic content, suggesting a greater potential for phenolic-associated bioactivity. However, further analyses regarding bioavailability, toxicity and nutritional composition are required for assessment of its nutritional quality.
ABSTRACT Guar ( Cyamopsis tetragonoloba L.) is a valuable and multifunctional summer legume crop that is widely exploited for seed gum extraction due to the presence of galactomannan in the seed endosperm, as well as for its protein‐rich by‐products (germ and hull), which are extensively used in various industries. The objective of this study was to conduct a comprehensive evaluation of the nutritional value, bioactive compounds, and functional characteristics of seeds from fifteen guar genotypes in order to identify superior genotypes for breeding programs and industrial applications. In this study, a wide range of key traits was assessed, including seed gum percentage (SG), gum viscosity, dry matter digestibility (DMD), protein, fiber, total oil, ash, tannin, total phenolic content (TPC), flavonoids, total antioxidant capacity (TAC), and carotenoids. Seed gum content varied from 25.7% in the Pishen genotype to 32.8% in the RGC‐986 genotype. Similarly, gum viscosity ranged from 2353.67 to 3466.67 cP, with the highest value observed in RGC‐986. Dry matter digestibility differed markedly among genotypes, ranging from 43.37% in Pishen to 51.97% in RGC‐986, reflecting genotypic variation in seed nutritional quality. Fiber and protein contents also showed considerable variability, with ranges of 10.57%–12.95% and 25.33%–33.33%, respectively, and RGC‐986 exhibited the highest values for both traits. Antioxidant‐related attributes, including TAC and carotenoids, varied significantly among genotypes; to enable simultaneous selection of superior genotypes based on multiple nutritional and functional traits, the multi‐trait genotype–ideotype distance index (MGIDI) was applied. According to this index, genotype BR‐99, with the lowest MGIDI value (2.04), was identified as the most desirable genotype, followed by RGC‐986 with a value of 2.45. Overall, the findings of this study highlight the considerable genetic variability among guar genotypes in terms of nutritional, biochemical, and functional traits, and demonstrate the potential of exploiting this diversity in breeding programs aimed at developing guar cultivars with enhanced nutritional value and improved industrial performance.
Parkia biglobosa (Jacq.) R.Br. ex G.Don (African locust bean; Hausa: ‘Dorawa’) is a multipurpose leguminous tree of the family Fabaceae whose fermented seed condiment — locally known as ‘dawadawa’ or ‘iru’ — is a culturally significant protein- and flavour-rich food ingredient across West and Central Africa. The present study investigated the proximate nutritional composition, qualitative phytochemical constituents, and volatile bioactive compounds (by GC-MS) of fermented P. biglobosa seed. Proximate analysis (AOAC, 2000) revealed a high crude protein content (25.62 ± 0.28%), total carbohydrate (44.96 ± 0.22%), crude lipid (8.11 ± 0.04%), crude fibre (5.59 ± 0.11%), ash (3.80 ± 0.05%), and moisture (11.92 ± 0.03%). Qualitative phytochemical screening of the aqueous extract confirmed the presence of saponins, steroids, alkaloids, and glycosides, while tannins, flavonoids, cardiac glycosides, and phenolics were absent. GC-MS analysis of the methanolic extract identified 50 bioactive compounds; the most abundant were tetradecane (10.89%), oxalic acid (10.84%), tridecane (8.94%), heptafluorobutyric acid (7.78%), dodecyl vinyl ester (5.75%), and 2,6,10,14-tetramethylhexadecane (5.16%). The high protein and carbohydrate contents affirm the well-established nutritional significance of African locust bean as a low-cost protein supplement and energy source. The diverse array of identified phytochemicals supports the ethnomedicinal use of P. biglobosa and highlights its potential as a source of bioactive lead compounds for nutraceutical and pharmaceutical applications.
Rosa canina L. (rose hip) is an underutilized wild fruit with high potential as a natural ingredient for functional foods and nutraceuticals. This study evaluated the proximate composition, mineral content, and bioactive compounds in whole fruit powders from eight Iranian R. canina populations, aiming to identify suitable materials for food industry applications. Fruits were collected from different regions and analyzed using standard methods including proximate analysis, ICP MS, HPLC, and spectrophotometry. Significant diversity was found among populations. The Saveh population showed the highest carbohydrate (39.46%), fat (1.89%), and energy value (187.13 kcal/100 g), along with the strongest antioxidant activity (34.30 μmol Fe²⁺/g) and total phenolic content (92.87 mg GAE/g). The Sonqor population was richest in protein (3.71%) and dietary fiber (2.41%), while Mahabad and Ajabshir stood out for specific minerals (potassium, magnesium, iron) and pigments (anthocyanins, carotenoids). Among phenolic compounds, catechin was most abundant, and ferulic acid levels were consistent across all populations. Vitamin C content ranged from 95.34 to 397.13 mg/100 g, with the highest value in Yasuj. These results suggest that specific populations, particularly Saveh, Mahabad, and Ajabshir, can serve as natural fortificants or base ingredients for developing functional food products to enhance nutritional quality and provide antioxidant benefits. This study offers practical insights for the selective use of R. canina in the food industry, supporting regional sourcing and value-added product innovation
Five oat cultivars – Kent, OS-6, PLP-1, OL-125 and OL-9 were evaluated for their nutritional composition and further investigated how incorporating the most nutrient-rich cultivar into cookies influenced their nutritional quality. The study was conducted to provide comparative data on the nutritional variability among oat cultivars and their suitability for bakery product development. All cultivars contained substantial levels of proteins (10.70%–15.46%), crude fibre (3.62%–6.16%), crude fat (4.42%–6.13%), ash (1.08%–2.05%), and minerals including copper (3.40–5.47 mg/kg), manganese (25.28–34.08 mg/kg), iron (27.56–56.23 mg/kg), and zinc (25.07–36.47 mg/kg). The Kent cultivar showed relatively high nutrient levels for protein (15.46%), fiber (6.16%), Fe (56.23 mg/kg), and TPC (27.36 mg GAE/100 g). Based on its relatively favourable nutritional and bioactive profiles, Kent was preferred for preparing oat-incorporated cookies. To examine its functional properties in baked products, wheat flour was moderately replaced with Kent oat flour at 0, 25, 50, 75, and 100%. As the fraction of oat flour increased, cookies showed significant increases in protein, fiber, and ash contents (p ≤ 0.05). In addition, oat incorporation affected the crude fat content and calorific value of the developed cookies, adding to their overall nutritional quality. Although sensory ratings gradually declined as substitution levels increased, formulations containing up to 75% oat flour remained acceptable to panellists. All experimental data were statistically scrutinised using one-way ANOVA followed by the LSD test at p ≤ 0.05, while sensory acceptance was judged using a 9-point hedonic scale, and cookies with mean sensory scores ≥7.0 were considered moderately desirable. The 75% substitution level was considered the most suitable formulation based on the amalgamated assessment of nutritional enhancement and sensory acceptability. Overall, the findings established that the Kent cultivar possessed favourable nutritional attributes and could be incorporated into cookies at levels up to 75% while maintaining acceptable sensory quality.
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