SummaryIn this study, gluten‐free eggless muffins were prepared by incorporating wheatgrass (WP) and mung bean microgreens (MP) powder in rice flour at 2%, 4% and 6% levels. The batter rheology was evaluated and muffins studied for changes in physicochemical, textural, antioxidant, sensory properties and phenolic composition. The batter viscoelasticity, firmness, gumminess and chewiness increased, while height and specific volume (SV) of muffins declined by increasing the level of WP and MP incorporation. WP and MP incorporated muffins exhibited higher protein content, dietary fibre, phenolics, flavonoids and antioxidant properties. WP incorporated muffins were rich in total free and bound phenolic acids, while MP incorporated muffins had more total free and bound flavonoids. The 6%MP incorporated muffins were rated lower by sensory panellists, while 2%WP incorporated muffins were acceptable with better nutritional profile, similar cohesiveness, springiness and SV to that of rice alone muffins.

In this study, proximate, minerals, chlorophyll, amino acids (AAs), phenolics, and antioxidant properties of black gram, mung bean, and chickpea microgreens grown under different conditions (soil, water, and coco-peat with nutrient solution [CNS])were investigated. The yield, moisture, ash content (AC), and protein content of microgreens extract powder (MEP) varied from 7.31%-11.09%, 5.63%-8.96%, 9.31%-13.63%, and 51.07%-60.41%, respectively. The total chlorophyll content (TCC), flavonoid content (TFC), phenolic content (TPC), and antioxidant activity (TAA) ranged from 3.42-5.23 mg/g, 16.03-28.18 mg QE/g, 7.46-12.52 mg GAE/g, and 9.51-14.59 mu mol TE/g, respectively. The phenolic acids (protocatechuic, p-coumaric, chlorogenic, caffeic, gallic, and ferulic acids) and flavonoids (epicatechin, catechin, rutin, quercetin, kaempferol, vitexin, and isovitexin) were more in soil-grown MEP while CNS grown had high AAs. MEP of soil-grown chickpea exhibited the highest AC, TCC, minerals (magnesium, potassium, and calcium), TPC, TFC, and TAA, while CNS-grown mung bean MEP had abundant AAs. Practical applications Variation in nutritional composition and antioxidant properties of mung bean, black gram, and chickpea microgreens grown using soil, water, and CNS were observed. Being rich in PC and AAs, the CNS-grown mung bean MEP can be incorporated into food products for protein enrichment. The soil-grown MEP of chickpea can be used to improve antioxidant and functional properties of food products as they had high TCC, TPC, TFC, TAA, and better phenolic profile.

The lipids and phenolic compounds of wheat bran (WB) and hemicellulose B (water extractable Hemi. B and alkali extractable Hemi. B) fractions from four wheat varieties were investigated. The X-ray diffraction pattern and NMR spectra of those Hemi. B were also studied. The predominant lipid components identified in WB include triacylglycerols (41.58?53.24 wt %) and free fatty acids (7.62?13.85 wt %) with the highest content in HD-2967 and C-306 varieties (9.13 and 13.85 wt %, respectively). The WE-Hemi. B had more lipids than the AE-Hemi. B fractions. The HD-3086 variety had the highest lipid content in both its WE-Hemi. B and AE-Hemi. B fractions (6.60 and 3.19 wt %, respectively). The bound phenolic content in WB was higher (1160?2848.88 ?g GAE/g) than free phenolic content (564.17?724.72 ?g GAE/g). The total antioxidant activity (TAA) of WB varied from 11.76 to 13.01 ?mol TE/g. The bound protocatechuic and ferulic acids were the major phenolic acids with the highest content in WB of HS-490 and HD-2967 variety, respectively. The major flavonoid identified in WB was bound catechin (70.98?198.58 ?g/g) with the highest content in HD-2967. The ferulic acid was quantified as the major phenolic acid in Hemi. B fractions with a significantly higher level in WE-Hem-B (439.0?627.0 ?g/g) compared to AE-Hemi. B (5.7?13.0 ?g/g) fractions. The level of syringaldehyde varied from 0.8 to 1.4 ?g/g in AE-Hemi. B while p-coumaric acid content in AE-Hemi. B and WE-Hemi. B varied from 0.2 to 0.3 and 5.8?9.7 ?g/ g, respectively. Sinapic acid and syringaldehyde were detected only in WE-Hemi. B fractions of HD-2967 and C306 varieties. The X-ray diffractograms of WE-Hemi. B and AE-Hemi. B showed an amorphous profile with a broad peak in the region of 2? 15?23?. The structural elucidation of Hemi. B by 1H NMR analysis indicated the xylose backbone with substitution mainly at C(O)-3 and/or C(O)-2 positions by arabinose residues and presence of esterified ferulic acid residues attached to arabinose side chains.

Wheatgrass juice powder (WJP) from four wheat varieties grown using soil, coco-peat with nutrient solution (CNS) and water (soaked (8 h), germinated (36 h) and harvested on 10th day) were examined for proximate composition, mineral, amino acid, phenolic (free and bound) composition and antioxidant properties. The yield, ash and protein contents of WJP ranged between 4.88-7.87%, 5.18-15.93% and 38.75-50.17%, respectively. The total phenolic, flavonoid, chlorophyll content (TCC) and antioxidant activity varied from 12.02 to 17.44 mg GAE/g, 4.38-10.10 mg QE/g, 3.01-5.63 mg/g, and 13.54-17.33 mu mol TE/g, respectively. HD-3086 grown using soil exhibited highest antioxidant properties, TCC and Mg content. WJP of C-306 grown using CNS had abundant essential amino acids (AAs). Phenolic acids (ferulic, syringic and sinapic acids) and flavonoids (catechin, rutin, vitexin and isovitexin) and minerals (K, P, Ca, Mg, Na and Fe) were predominant in WJP. The AAs and free phenolics were more in CNS and soil grown WJP, respectively.