Alternative Dietary Fiber Sources from Kenaf (Hibiscus cannabinus L.) Seeds and Their by-Products
Article Sidebar
Issue
Vol. 17 No. 3 (2022)
Accepted
8 November 2022
Published
30 November 2022
Keywords:
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by-products valorization, dietary fiber fractions, food sustainability, oilseeds, potential prebiotics
Abstract
This study evaluates the macronutrients and Dietary Fiber (DF) of kenaf seeds and their secondary by-products to promote food sustainability and support the zero-waste concept. The first part concentrates on macronutrients and potential DF sources of kenaf seeds and their by-products, i.e., kenaf seed meals and dregs. Following this, the DF from the most probable source was fractionated to quantify its composition. The results showed that the macronutrients of kenaf seeds are comparable to other commercial oilseeds such as soybean, almond, and hemp seeds. Additionally, the secondary by-products could be reused as DF sources. It was found that the kenaf seed by-products had 20.63–35.08% DF contents which were comparable to soybean by-products. Moreover, the fractionation of DF from kenaf seed dregs showed that the DF comprised 1.86%, 1.01%, 6.33%, and 66.33% (dry basis) of acid-soluble pectin, calcium-bound pectin, alkali-soluble hemicellulose, and cellulose, respectively. The soluble (pectins and hemicelluloses) and insoluble (cellulose) fractions are related to the modulation of gut microbiota which have similar potential to conventional prebiotics and an excellent role in bodyweight management, respectively. These findings provide useful information for researchers and industries to venture into alternative DF sources from kenaf seeds as a value-add ingredient for functional food applications.
References
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Chew SC, Nyam KL. 2019. Kenaf (Hibiscus cannabinus L.) seed oil. In: Fruit oils: Chemistry and Functionality 451–494. https://doi.org/10.1007/978-3-030-12473-1_23
Colletti A, Attrovio A, Boffa L, Mantegna S, Cravotto G. 2020. Valorisation of by-products from soybean (Glycine max (L.) Merr.) processing. Molecules 25(9):2129 https://doi.org/10.3390/molecules25092129
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Gupta P, Premavalli KS. 2011. In-Vitro studies on functional properties of selected natural dietary fibers. Int J Food Prop 14(2):397–410. https://doi.org/10.1080/10942910903207736
Hussain S, Jõudu I, Bhat R. 2020. Dietary fiber from underutilized plant resources-A positive approach for valorization of fruit and vegetable wastes. Sustainability 12(13):5401. https://doi.org/10.3390/su12135401
Ibadullah WZW, Saari N, Karim R 2021. Functional properties of protein concentrates of KB6 kenaf (Hibiscus cannabinus) seed and its milky extract. LWT 135:110234. https://doi.org/10.1016/j.lwt.2020.110234
Jana UK, Kango N, Pletschke B. 2021. Hemicellulose-derived oligosaccharides: emerging prebiotics in disease alleviation. Front Nutr 8(670817). https://doi.org/10.3389/fnut.2021.670817
Jinapong N, Suphantharika M, Jamnong P. 2008. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. J Food Eng 84(2):194–205. https://doi.org/10.1016/j.jfoodeng.2007.04.032
Karim R, Noh NAM, Giwa Ibrahim S, Ibadullah WZW, Zawawi N, Saari N. 2020. Kenaf (Hibiscus cannabinus L.) seed extract as a new plant-based milk alternative and its potential food uses. In Milk Substitutes. IntechOpen 1–13. https://doi.org/10.5772/intechopen.94067
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Leonard W, Zhang P, Ying D, Fang Z. 2020. Hempseed in food industry: Nutritional value, health benefits, and industrial applications. Compr. Rev. Food Sci. Food Saf 19(1):282–308. https://doi.org/10.1111/1541-4337.12517
Li B, Qiao M, Lu F. 2012. Composition, nutrition, and utilization of Okara (Soybean residue). Food Rev Int 28(3):231–252. https://doi.org/10.1080/87559129.2011.595023
Li YO, Komarek AR. 2017. Dietary fibre basics: Health, nutrition, analysis, and applications. Food Qual Saf 1(1):47–59. https://doi.org/10.1093/fqs/fyx007
Mackie A, Bajka B, Rigby N. 2016. Roles for dietary fibre in the upper GI tract: The importance of viscosity. Food Res Int 88:234–238. https://doi.org/10.1016/j.foodres.2015.11.011
Mariod AA, Saeed Mirghani ME, Hussein I. 2017. Chapter 9-Hibiscus cannabinus L. Kenaf. Unconventional Oilseeds and Oil Sources. London (UK): Academic Press.
Martínez E, García-Martínez R, Álvarez-Ortí M, Rabadán A, Pardo-Giménez A, Pardo JE. 2021. Elaboration of gluten-free cookies with defatted seed flours: Effects on technological, nutritional, and consumer aspects. Foods 10(6):1213. https://doi.org/10.3390/foods10061213
Monti A, Alexopoulou E. 2013. Kenaf: A Multi-Purpose Crop for Several Industrial Applications. London (UK): Springer Verlag.
Nevara GA, Giwa Ibrahim SA, Syed Muhammad SK, Zawawi N, Mustapha NA, Karim R. 2022. Oilseed meals into foods: An approach for the valorization of oilseed by-products. Crit Rev Food Sci Nutr 0(0):1–14. https://doi.org/10.1080/10408398.2022.2031092
Nielsen SS. 2017. Food Analysis Laboratory Manual (5th edition). New York (USA): Springer International Publishing.
Niknam R, Mousavi M, Kiani H. 2020. New studies on the galactomannan extracted from trigonella foenum-graecum (Fenugreek) seed: Effect of subsequent use of ultrasound and microwave on the physicochemical and rheological properties. Food Bioproc Tech 13(5):882–900. https://doi.org/10.1007/s11947-020-02437-6
Noorlaila A, Hasanah HN, Yusoff A, Sarijo SH, Asmeda R. 2017. Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage. J Food Sci Technol 54(11):3532–3542. https://doi.org/10.1007/s13197-017-2810-6
Oomah BD, Patras A, Rawson A, Singh N, Compos-Vega R. 2011. Chemistry of Pulses. In: Pulse Foods. 1st ed. Elsevier Ltd. 9–55. https://doi.org/10.1016/B978-0-12-382018-1.00002-2
Parrot ME, Thrall BE. 1978. Functional properties of various fibers: Physical properties. J Food Sci 43(3):759–763. https://doi.org/10.1111/j.1365-2621.1978.tb02412.x
Phirom-on K, Apiraksakorn J. 2021. Development of cellulose-based prebiotic fiber from banana peel by enzymatic hydrolysis. Food Biosci 41:101083. https://doi.org/10.1016/j.fbio.2021.101083
Redondo-Cuenca A, Villanueva-Suárez MJ, Mateos-Aparicio I. 2008. Soybean seeds and its by-product okara as sources of dietary fibre. Measurement by AOAC and Englyst methods. Food Chemistry 108(3):1099–1105. https://doi.org/10.1016/j.foodchem.2007.11.061
Rosset M, Acquaro VR, Beléia ADP. 2014. Protein extraction from defatted soybean flour with Viscozyme L pretreatment. J Food Process Preserv 38(3):784–790. https://doi.org/10.1111/jfpp.12030
Sharma P, Bhandari C, Kumar S, Sharma B, Bhadwal P, Agnihotri N. 2018. Chapter 11-Dietary Fibers: A Way to a Healthy Microbiome. Diet, Microbiome and Health. Oxford (UK): Elsevier inc.
Shen M, Weihao W, Cao L. 2020. Soluble dietary fibers from black soybean hulls: Physical and enzymatic modification, structure, physical properties, and cholesterol binding capacity. J Food Sci 85(6):1668–1674. https://doi.org/10.1111/1750-3841.15133
Simpson HL, Campbell BJ. 2015. Review article: Dietary fibre-microbiota interactions. Aliment Pharmacol Ther 42(2):158–179. https://doi.org/10.1111/apt.13248
Souza AH, Gohara AK, Rotta EM, Chaves MA, Silva CM, Dias LF, Gomes ST, Souza NE, Matsushita M. 2015. Effect of the addition of chia’s by-product on the composition of fatty acids in hamburgers through chemometric methods. J Sci Food Agric 95(5):928–35. https://doi.org/10.1002/jsfa.6764
Teterycz D, Sobota A, Przygodzka D, Łysakowska P. 2021. Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation. Plos One 16(3):e0248790. https://doi.org/10.1371/journal.pone.0248790
Tremblay A, Clinchamps M, Pereire B, Courteix, Lesourd B, Chapier R, Obert P, Vinet A, Walther G, Chaplais E, Bagheri R et al. 2020. Dietary fibres and the management of obesity and metabolic syndrome: The resolve study. Nutrients 12(10):2911. https://doi.org/10.3390/nu12102911
Yada S, Huang G, Lapsley K. 2013. Natural variability in the nutrient composition of california-grown almonds. J Food Compos Anal 30(2):80–85. https://doi.org/10.1016/j.jfca.2013.01.008
Zawawi N, Gangadharan P, Ahma Zaini R, Samsudin MG, Karim R, Maznah I. 2014. Nutritional values and cooking quality of defatted Kenaf seeds yellow (DKSY) noodles. International Food Research Journal 21(2):603–608.
Blanco-Pérez F, Steigerwald H, Schülke S, Vieths S, Toda M, Scheurer S. 2021. The dietary fiber pectin: Health fenefits and potential for the treatment of allergies by modulation of gut microbiota. Curr. Allergy Asthma Rep 21(10):1–9. https://doi.org/10.1007/s11882-021-01020-z
Brownlee I. 2014. The impact of dietary fibre intake on the physiology and health of the stomach and upper gastrointestinal tract. Bioact Carbohydr Diet Fibre 4(2):155–169. https://doi.org/10.1016/j.bcdf.2014.09.005
Chan KW, Khong NMH, Iqbal S, Mansor SM, Ismail M. 2013. Defatted kenaf seed meal (DKSM): Prospective edible flour from agricultural waste with high antioxidant activity. LWT-Food Sci Technol 53(1):308–313. https://doi.org/10.1016/j.lwt.2013.01.003
Chew SC, Nyam KL. 2019. Kenaf (Hibiscus cannabinus L.) seed oil. In: Fruit oils: Chemistry and Functionality 451–494. https://doi.org/10.1007/978-3-030-12473-1_23
Colletti A, Attrovio A, Boffa L, Mantegna S, Cravotto G. 2020. Valorisation of by-products from soybean (Glycine max (L.) Merr.) processing. Molecules 25(9):2129 https://doi.org/10.3390/molecules25092129
Dhingra D, Michael M, Rajput H, Patil RT. 2012. Dietary fibre in foods: A review. J Food Sci Technol 49(3):255–266. https://doi.org/10.1007/s13197-011-0365-5
Fuller S, Beck E, Salman H, Tapsell L. 2016. New horizons for the study of dietary fiber and health: A review. Plant Foods Hum Nutr 71(1):1–12. https://doi.org/10.1007/s11130-016-0529-6
Grieshop CM, Kadzere CT, Clapper GM, Flickinger EA, Bauer LL, Frazier RL, Fahey GC. 2003. Chemical and nutritional characteristics of united states soybeans and soybean meals. J Agric Food Chem 51(26):7684–7691. https://doi.org/10.1021/jf034690c
Gupta P, Premavalli KS. 2011. In-Vitro studies on functional properties of selected natural dietary fibers. Int J Food Prop 14(2):397–410. https://doi.org/10.1080/10942910903207736
Hussain S, Jõudu I, Bhat R. 2020. Dietary fiber from underutilized plant resources-A positive approach for valorization of fruit and vegetable wastes. Sustainability 12(13):5401. https://doi.org/10.3390/su12135401
Ibadullah WZW, Saari N, Karim R 2021. Functional properties of protein concentrates of KB6 kenaf (Hibiscus cannabinus) seed and its milky extract. LWT 135:110234. https://doi.org/10.1016/j.lwt.2020.110234
Jana UK, Kango N, Pletschke B. 2021. Hemicellulose-derived oligosaccharides: emerging prebiotics in disease alleviation. Front Nutr 8(670817). https://doi.org/10.3389/fnut.2021.670817
Jinapong N, Suphantharika M, Jamnong P. 2008. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. J Food Eng 84(2):194–205. https://doi.org/10.1016/j.jfoodeng.2007.04.032
Karim R, Noh NAM, Giwa Ibrahim S, Ibadullah WZW, Zawawi N, Saari N. 2020. Kenaf (Hibiscus cannabinus L.) seed extract as a new plant-based milk alternative and its potential food uses. In Milk Substitutes. IntechOpen 1–13. https://doi.org/10.5772/intechopen.94067
Kusharto CM. 2006. Serat makanan dan perannya bagi kesehatan. J Gizi Pangan 1(2):45. https://doi.org/10.25182/jgp.2006.1.2.45-54
Leonard W, Zhang P, Ying D, Fang Z. 2020. Hempseed in food industry: Nutritional value, health benefits, and industrial applications. Compr. Rev. Food Sci. Food Saf 19(1):282–308. https://doi.org/10.1111/1541-4337.12517
Li B, Qiao M, Lu F. 2012. Composition, nutrition, and utilization of Okara (Soybean residue). Food Rev Int 28(3):231–252. https://doi.org/10.1080/87559129.2011.595023
Li YO, Komarek AR. 2017. Dietary fibre basics: Health, nutrition, analysis, and applications. Food Qual Saf 1(1):47–59. https://doi.org/10.1093/fqs/fyx007
Mackie A, Bajka B, Rigby N. 2016. Roles for dietary fibre in the upper GI tract: The importance of viscosity. Food Res Int 88:234–238. https://doi.org/10.1016/j.foodres.2015.11.011
Mariod AA, Saeed Mirghani ME, Hussein I. 2017. Chapter 9-Hibiscus cannabinus L. Kenaf. Unconventional Oilseeds and Oil Sources. London (UK): Academic Press.
Martínez E, García-Martínez R, Álvarez-Ortí M, Rabadán A, Pardo-Giménez A, Pardo JE. 2021. Elaboration of gluten-free cookies with defatted seed flours: Effects on technological, nutritional, and consumer aspects. Foods 10(6):1213. https://doi.org/10.3390/foods10061213
Monti A, Alexopoulou E. 2013. Kenaf: A Multi-Purpose Crop for Several Industrial Applications. London (UK): Springer Verlag.
Nevara GA, Giwa Ibrahim SA, Syed Muhammad SK, Zawawi N, Mustapha NA, Karim R. 2022. Oilseed meals into foods: An approach for the valorization of oilseed by-products. Crit Rev Food Sci Nutr 0(0):1–14. https://doi.org/10.1080/10408398.2022.2031092
Nielsen SS. 2017. Food Analysis Laboratory Manual (5th edition). New York (USA): Springer International Publishing.
Niknam R, Mousavi M, Kiani H. 2020. New studies on the galactomannan extracted from trigonella foenum-graecum (Fenugreek) seed: Effect of subsequent use of ultrasound and microwave on the physicochemical and rheological properties. Food Bioproc Tech 13(5):882–900. https://doi.org/10.1007/s11947-020-02437-6
Noorlaila A, Hasanah HN, Yusoff A, Sarijo SH, Asmeda R. 2017. Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage. J Food Sci Technol 54(11):3532–3542. https://doi.org/10.1007/s13197-017-2810-6
Oomah BD, Patras A, Rawson A, Singh N, Compos-Vega R. 2011. Chemistry of Pulses. In: Pulse Foods. 1st ed. Elsevier Ltd. 9–55. https://doi.org/10.1016/B978-0-12-382018-1.00002-2
Parrot ME, Thrall BE. 1978. Functional properties of various fibers: Physical properties. J Food Sci 43(3):759–763. https://doi.org/10.1111/j.1365-2621.1978.tb02412.x
Phirom-on K, Apiraksakorn J. 2021. Development of cellulose-based prebiotic fiber from banana peel by enzymatic hydrolysis. Food Biosci 41:101083. https://doi.org/10.1016/j.fbio.2021.101083
Redondo-Cuenca A, Villanueva-Suárez MJ, Mateos-Aparicio I. 2008. Soybean seeds and its by-product okara as sources of dietary fibre. Measurement by AOAC and Englyst methods. Food Chemistry 108(3):1099–1105. https://doi.org/10.1016/j.foodchem.2007.11.061
Rosset M, Acquaro VR, Beléia ADP. 2014. Protein extraction from defatted soybean flour with Viscozyme L pretreatment. J Food Process Preserv 38(3):784–790. https://doi.org/10.1111/jfpp.12030
Sharma P, Bhandari C, Kumar S, Sharma B, Bhadwal P, Agnihotri N. 2018. Chapter 11-Dietary Fibers: A Way to a Healthy Microbiome. Diet, Microbiome and Health. Oxford (UK): Elsevier inc.
Shen M, Weihao W, Cao L. 2020. Soluble dietary fibers from black soybean hulls: Physical and enzymatic modification, structure, physical properties, and cholesterol binding capacity. J Food Sci 85(6):1668–1674. https://doi.org/10.1111/1750-3841.15133
Simpson HL, Campbell BJ. 2015. Review article: Dietary fibre-microbiota interactions. Aliment Pharmacol Ther 42(2):158–179. https://doi.org/10.1111/apt.13248
Souza AH, Gohara AK, Rotta EM, Chaves MA, Silva CM, Dias LF, Gomes ST, Souza NE, Matsushita M. 2015. Effect of the addition of chia’s by-product on the composition of fatty acids in hamburgers through chemometric methods. J Sci Food Agric 95(5):928–35. https://doi.org/10.1002/jsfa.6764
Teterycz D, Sobota A, Przygodzka D, Łysakowska P. 2021. Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation. Plos One 16(3):e0248790. https://doi.org/10.1371/journal.pone.0248790
Tremblay A, Clinchamps M, Pereire B, Courteix, Lesourd B, Chapier R, Obert P, Vinet A, Walther G, Chaplais E, Bagheri R et al. 2020. Dietary fibres and the management of obesity and metabolic syndrome: The resolve study. Nutrients 12(10):2911. https://doi.org/10.3390/nu12102911
Yada S, Huang G, Lapsley K. 2013. Natural variability in the nutrient composition of california-grown almonds. J Food Compos Anal 30(2):80–85. https://doi.org/10.1016/j.jfca.2013.01.008
Zawawi N, Gangadharan P, Ahma Zaini R, Samsudin MG, Karim R, Maznah I. 2014. Nutritional values and cooking quality of defatted Kenaf seeds yellow (DKSY) noodles. International Food Research Journal 21(2):603–608.
Authors
NevaraG. A., Sharifah Kharidah Syed Muhammad, Norhasnida Zawawi, Nor Afizah Mustapha, & Roselina Karim. (2022). Alternative Dietary Fiber Sources from Kenaf (Hibiscus cannabinus L.) Seeds and Their by-Products . Jurnal Gizi Dan Pangan, 17(3), 167-176. https://doi.org/10.25182/jgp.2022.17.3.167-176
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