D. K. Salunkhe

Barley : Chemistry and value-added processing

(1998). Barley: Chemistry and Value-Added Processing. Critical Reviews in Food Science and Nutrition: Vol. 38, No. 2, pp. 123-171.

Biochemistry and technology of chickpea (Cicer arietinum L.) seeds

Chickpea is an important source of proteins, carbohydrates, B-group vitamins, and certain minerals, particularly to the populations of developing nations. India contributes over 75% of the chickpea production in the world where it is mostly consumed as dhal, whole seeds, and several types of traditional, fermented, deep fried, sweetened, and puffed products. In this review, the world production and distribution, genetic background, biochemical and nutritional quality, and developments in storage and processing technology of chickpea are discussed. Future research needs, to improve the utilization of chickpea as human food, are addressed.

Chemical, biochemical, and biological significance of polyphenols in cereals and legumes

Polyphenols in cereals and legumes have been receiving considerable attention largely because of their adverse influence on color, flavor, and nutritional quality. These compounds belong to the flavonoid and tannin groups and are mostly located in the seed coat or pericarp of the grains. The pearl millet flavonoids have been identified as C-glycosylflavones by the combined use of paper chromatography and UV spectroscopy. Although nontoxic, physiological and nutritional significance of these compounds occurring in high amounts in the pearl millet grain are still not clearly understood. In view of aesthetic quality, bleaching of the millet grains in acidic solution is recommended. A large proportion of current assays involves spectrophotometry of tannin or its chromogen and tannin-protein interaction. Sorghum and legume tannins have been characterized as condensed tannins. Several factors such as plant type, age of the plant or plant parts, stage of development, and environmental conditions govern the polyphenol contents in plants. Polyphenols are known to interact with proteins and form tannin-protein complexes leading to either inactivation of enzymes or making proteins insoluble. These are implicated in decreasing the activities of digestive enzymes, protein and amino acid availabilities, mineral uptake, vitamin metabolism, and depression of growth. Polyphenols are known to cause certain ultrastructural changes in the different parts of experimental animals. A correlation between dietary tannins and occurrence of esophageal cancer has been established. Bird resistance and seed germination in food crops have been correlated to high contents of polyphenols. The antinutritional activity of polyphenols can be reduced by removing polyphenols from the grains by chemical treatments or removing pericarp and testa by pearling. Treatment of alkaline reagents and ammonia can remove 90% of the polyphenols. Supplementation of polyphenols-rich diet with protein can alleviate the growth-depressing effect of polyphenols.

Pigeonpea as an important food source

Pigeonpea is an important source of proteins, carbohydrates, B-group vitamins, and certain minerals. India contributes over 90% of the pigeonpea production in the world where it is mostly consumed as dehusked splits or dhal. In African countries and Latin America, it is mainly consumed as canned peas. In this review, world production and distribution, genetic background, and biochemical and nutritional properties, storage and processing of pigeonpea are discussed. Future research needs to improve the utilization of pigeonpea as human food are also addressed.

Chemistry and technology of green gram (Vigna radiata [L.] Wilczek)

Green gram or mung bean (Vigna radiata [L.] Wilczek) is an important food legume grown under tropical and subtropical conditions. It is an excellent source of protein and is almost free from flatulence-causing factors. Because of this, green gram seeds are preferred for feeding babies and those convalescing. The seeds contain a higher proportion of lysine than any other legume seeds. The seeds are processed and consumed as cooked whole beans or splits (dhals), sprouts, immature seeds, and flour and are used in various recipes. The proposed work will incorporate available information on nutritional composition, processing, and utilization of green gram. The results reported in the literature on the above aspects of green gram will be analyzed critically, and future research needs will be defined to improve the utilization of green gram as human food.

Acute toxicity and histopathological effects of certain glycoalkaloids and extracts of Alternaria solani or Phytophthora infestans in mice

Abstract The acute toxic effects of glycoalkaloids from Solanum tuberosum L. and extracts of Alternaria solani and Phytophthora infestans were investigated in mice. The i.p. LD50 values of α-chaconine and α-solanine were 19.2 and 32.3 mg/kg, respectively. Oral intubation of chloroform extracts of A. solani or P. infestans was associated with similar acute toxicities. The histopathological effects of the glycoalkaloids included severe renal and hepatic congestion and leukocytic infiltration. Renal tubular degeneration and hepatic centrilobular necrosis were evident in mice treated with extracts of A. solani. The extracts of P. infestans caused severe renal cortical damage, but lacked hepatotoxic effects.

Excretion of α-chaconine-3H, a steroidal glycoalkaloid from solanum tuberosum L. and its metabolites in hamsters

Excretion of α-chaconine-( 3 H) and its metabolites was investigated after oral and intraperitoneal administration in hamsters. The separation of the glycoalkaloid and its metabolites in feces and urine was accomplished by thin layer chromatography and strip counting technique. An increase in the concentration of excreted α-chaconine and its metabolites in feces and urine was observed with time. In urine over 50% of the eliminated radioactivity during the initial 24 hr was due to unaltered α-chaconine and solanidine, and the fraction of the total dose administered which was excreted represented approximately

Effect of Inorganic Nutrients on Production of Steroid Glycoalkaloids by Phytophthora infestans Race 1.2.4 In Vitro

The influence of sodium salts of the macronutrients nitrate, phosphate, sulfate, and chloride; and the micronutrients iron, calcium, copper, cobalt, nickel, and manganese on growth of Phytophthora infestans and synthesis of glycoalkaloids by the fungus was investigated. Maximum growth levels were demonstrated when 0.04% phosphate, 0.04% chloride, or 2-5 mg of iron/liter were employed in the culture medium. Results indicate that upon substitution of the individual sodium salts of the macronutrients for the potassium and magnesium salts or addition of sodium chloride to the basal medium, the concentration of glycoalkaloids synthesized by the fungus decreased significantly. Regression analysis showed that the concentration of phosphate in the medium had the most influence on the amount of glycoalkaloids produced by P. infestans . Increasing the phosphate concentration in the medium resulted in increasing amounts of glycoalkaloids being produced by the fungus. As the mass of mycelium increased in media containing different amounts of phosphate, the quantity of glycoalkaloids synthesized by the fungus decreased.