Detoxification of Jojoba Meal Simmondsin by Production of Its Protein Isolates as a Protein Source in Food Applications
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Abstract
Jojoba meal is a byproduct after oil extraction and serves as an excellent source of protein. Nevertheless, the meal's presence of toxic factor simmondsin as a cyanogenic glycoside restricted its application and made the researchers seek alternative methods for its detoxification. Jojoba protein isolates were prepared by alkaline extraction at different pHs 8, 9, and 10 (JPI 8, JPI 9, JPI 10) followed by isoelectric precipitation as a procedure for detoxification of jojoba meal from simmondsin and produce safe food-grade functional ingredient (jojoba protein isolate JPI) available to use in many industrial applications. The highest protein yield (83.21%) was recorded in protein isolates extracted at pH 9 (JPI 9) with the highest protein content at 91.15%.Simmondsin content ( mg /kg ) in jojoba meal is 278.79, 5.64 in JPI8, 2.27 in JPI9, and 1.97 in JPI 10. JPI 9 achieved high levels of isoleucine, lysine, cysteine, phenylalanine, tyrosine, and threonine. High chemical protein scores in JPI 9 at 156.98 and 109.01 for threonine, phenylalanine, and tyrosine.The results revealed that JPI9 achieved the highest level and the yield of essential and nonessential amino acids it was used in enriched the biscuit with different levels (5- 10 and 15%) to produce high protein biscuit functional product as one of industrial applications
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D. M. Ahmed, R. K. Mohamed, and F. M. Abu-Salem, “Detoxification of Jojoba Meal Simmondsin by Production of Its Protein Isolates as a Protein Source in Food Applications”, Int.J.Halal.Res, vol. 5, no. 2, pp. 58-71, Dec. 2023.
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References
El Gendy, S. N., Elmotayam, A. K., Samir, R., Ezzat, M. I., & El Sayed, A. M. (2023). A review of the desert gold jojoba (Simmondsia chinensis) whole plant, oil, and meal: Phytochemical composition, medicinal uses, and detoxification. Journal of the American Oil Chemists' Society, 100(8), 591-614.
Kumar S, Singh N, Mangal M (2009a) Biochemical changes during shoot differentiation in callus culture of jojoba (Simmondsia chinensis). J Plant Biol 36:11–16.
Agarwal, S., Chaudhary, K., & Khan, S. (2015). Biochemical characterization of defatted meal of different accessions of Simmondsia chinensis (Link) CK Schneid.(Jojoba). IJSRAS, 2(2), 034-038.
Kolodziejczyk PP, Lu W, Ayerza R (2007). Capillary electrophoresis: Novel tool for simmondsins analysis and its applications to jojoba breeding. Ind Crops Prod. ;12(3):193-202
Makpoul K.R., Ibraheem A.A., Amira M.S. ( 2017). Effect of using Jojoba and Moringa protein concentrate as a fat mimetic on physical and sensory properties of cupcake. Journal of Nutrition and Human Health, 1 (1): 17-23.
Van Boven, M., Holser, R. A., Cokelaere, M., Decuypere, E., Govaerts, C., & Lemey, J. (2000). Characterization of triglycerides isolated from jojoba oil. Journal of the American Oil Chemists' Society, 77(12), 1325-1329.
Cokelaere, M. M., Dangreau, H. D., Arnouts, S., Kuhn, E. R., & Decuypere, E. M. (1992). Influence of pure simmondsin on the food intake in rats. Journal of Agricultural and Food Chemistry, 40(10), 1839-1842.
Elliger, C.; Waiss, A. C.; Lundin, R. Structure and stereochemistry of simmondsin. Journal of Organic Chemistry, Washington, D.C., v. 39, n. 19, p. 2930-2931, 1974.
Verbiscar, A. J., Banigan, T. F., Weber, C. W., Reid, B. L., Trei, J. E., Nelson, E. A., Raffauf, R.F.& Kosersky, D. (1980). Detoxification of jojoba meal. Journal of Agricultural and Food Chemistry, 28(3), 571-578.
Verbiscar, A. J., Banigan, T. F., Weber, C. W., Reid, B. L., Swingle, R. S., Trei, J. E., & Nelson, E. A. (1981). Detoxification of jojoba meal by lactobacilli. Journal of Agricultural and Food Chemistry, 29(2), 296-302.
Cotageorge, A. G., Weber, C. W., Reid, B. L., & Price, R. L. (1979). Detoxification of jojoba meal. In Proceedings of the Third International Conference on Jojoba (pp. 171-184). University of California Riverside, CA.
Abbott, T. P., Holser, R. A., Plattner, B. J., Plattner, R. D., & Purcell, H. C. (1999). Pilot-scale isolation of simmondsin and related jojoba constituents. Industrial Crops and Products, 10(1), 65-72.
Bellirou, A., Bouali, A., Bouammali, B., Boukhatem, N., Elmtili, B. N., Hamal, A., & El-Mourabit, M. (2005). Extraction of simmondsin and oil in one step from jojoba seeds. Industrial Crops and products, 21(2), 229-233.
Sá, A. G., Hang, J., Jardine, L., Bett, K. E., & House, J. D. (2023). How different amino acid scoring patterns recommended by FAO/WHO can affect the nutritional quality and protein claims of lentils. Sustainable Food Proteins, 1(2), 59-73.
Hoehnel, A., Axel, C., Bez, J., Arendt, E. K., & Zannini, E. (2019). Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread. Journal of Cereal Science, 89, 102816.
Pořízka, J., Slavíková, Z., Bidmonová, K., Vymětalová, M., & Diviš, P. (2023). Physiochemical and sensory properties of bread fortified with wheat bran and whey protein isolates. Foods, 12(13), 2635.
IOM (Institute of Medicine) 2005 Dietary Reference Intake for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids A Report of the Panel on Macronutrients,Subcommittees on Upper Reference Levels of Nutrients and Interpretation and Uses of Dietary Reference Intakes, and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes(Washington DC: National Academies Press)
Pradipta, D. R. E., & Andoyo, R. (2020, February). Optimization formulation of high protein biscuit made from denaturated whey protein concentrate and sweet potato flour supplemented with mineral as emergency food. In IOP Conference Series: Earth and Environmental Science (Vol. 443, No. 1, p. 012066).
Shrestha, M. K., Peri, I., Smirnoff, P., Birk, Y., & Golan-Goldhirsh, A. (2002). Jojoba seed meal proteins associated with proteolytic and protease inhibitory activities. Journal of agricultural and food chemistry, 50(20), 5670-5675.
Lanzani, A., Bondioli, P., Brillo, A., Cardillo, M., Fedeli, E., Ponzetti, A., & Pieralisi, G. (1991). A wet process technology applied to jojoba seed to obtain oil and detoxified protein meal. Journal of the American Oil Chemists Society, 68, 772-774.
Ruiz Jr, L. P., & Hove, E. L. (1976). Conditions affecting production of a protein isolate from lupin seed kernels. Journal of the Science of Food and Agriculture, 27(7), 667-674.
A.O.A.C. (2000). Official methods of analysis (17th Ed.). Gaithersburg, MD, USA: Association of Official Analytical Chemists.
Wang, M., Hettiarachchy N. S., Qi M., Burks W. and Siebenmorgen T. (1999). Preparation and functional properties of rice bran protein isolate. J. Agric. Food Chem. 47(2):411-416.
Heinrikson, R.L.and Meredith S.C. .(1984) Amino acid analysis by reverse-phase high-performance liquid chromatography: precolumn derivatization with phenylisothiocyanate.Anal Biochem. 1984 Jan;136(1):65-74.
White, j. A., Hart, R. J. and Fry J. C. (1986). An evaluation of the Waters Pico-Tag system for the amino-acid analysis of food materials. Journal of Automatic Chemistry of Clinical Laboratory Automation, Vol. 8, No. 4 (October-December 1986), pp. 170-177.
Cohen, S. A.; Mewyes, M. and Travin, T. L. (1989(.The Pico-Tag Method. In “ A manual of advanced techniques for amino acid analysis”, Millipore, USA.
FAO/WHO/UNU. Protein quality evaluation report of FAO/WHO/UNU expert consultation held in Bethesda, Md., U.S.A. Food and Agriculture Organization of the United Nations, Rome, Italy, 1974.
Jood, S.; Kapoor, A.C.; Singh, R. Amino acid composition and chemical evaluation of protein quality of cereals as affected by insect infestation. Plant Foods Human Nutrition1995,48,159–167.
Darwesh, O. M., Matter, I. A., & Eida, M. F. (2019). Development of peroxidase enzyme immobilized magnetic nanoparticles for bioremediation of textile wastewater dye. Journal of Environmental Chemical Engineering, 7(1), 102805.
Barakat, K. M., Hassan, S. W., & Darwesh, O. M. (2017). Biosurfactant production by haloalkaliphilic Bacillus strains isolated from Red Sea, Egypt. The Egyptian Journal of Aquatic Research, 43(3), 205-211.
Akpapunam, M. A., & Darbe, J. W. (1994). Chemical composition and functional properties of blends of maize and bambara groundnut flours for cookie production. Plant Foods for Human Nutrition, 46, 147-155.
Bala, A., Gul, K., & Riar, C. S. (2015). Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours. Cogent Food & Agriculture, 1(1), 1019815.
Hussain S., Anjum F.M.,Butt M.S.,Khan M.I.and Asghar A. 2006. Physical and sensoric attributes of flaxseed flour supplemented cookies. Turk J. Biol.30, 87-92.
Devi, K., & Haripriya, S. (2014). Pasting behaviors of starch and protein in soy flour‐enriched composite flours on quality of biscuits. Journal of food processing and preservation, 38(1), 116-124.
Watts, B. M., Ylimaki, G. L., and Jeffery, L. E. (1989). Basic sensory methods for food evaluation (pp. 59–68). Ottawa: The International Development Research Centre.
SAS System for Windows (Statistical Analysis System) (2008). Version 9.2. Cary, USA: SAS Institute Inc. Shahidi F. and M. Naczk, 2004. Phenolics in food and nutraceuticals. Boca Raton, London, New York, Washington DC: CRC Press LLC. 558 p.
El-Anany A.M. (2007). Nutritional, biochemical and histopathological studies on Jojoba protein isolate. Braz. J. Food Technol, 10(3), 198-204.
Sobhy, H. M., Gaafar, A. M., & El-Anan, A. M. (2015). Nutritional and sensory evaluation of sponge cake incorporated with various levels of jojoba meal and protein isolate.23-30.
Booth, A. N.; Elliger, C. A.; Waiss, A. C., Jr. (1974) Isolation of a toxic factor from jojoba meal. Life Sci.,15,1115-1120.
Zhang, Z., He, S., Liu, H., Sun, X., Ye, Y., Cao, X., Wu, Z. and Sun, H. (2020). Effect of pH regulation on the components and functional properties of proteins isolated from cold-pressed rapeseed meal through alkaline extraction and acid precipitation. Food chemistry, 327, 126998.
Manamperi W.A.R., Wiesenborn D.P., Chang S.K., Pryor S.W. Effects of Protein Separation Conditions on the Functional and Thermal Properties of Canola Protein Isolates. J. Food Sci. 2011;76:E266–E273. doi: 10.1111/j.1750-3841.2011.02087.x
Ahlström, C., Thuvander, J., Rayner, M., Matos, M., Gutiérrez, G., & Östbring, K. (2022). The effect of precipitation pH on protein recovery yield and emulsifying properties in the extraction of protein from cold-pressed rapeseed press cake. Molecules, 27(9), 2957.
Gaines, C. S. (1990). Influence of chemical and physical modification of soft wheat protein on sugar-snap cookie dough consistency, cookie size and hardness. Cereal Chemistry, 67, 73–77.
Ahmad, S., Naz, A., Usman, M., Amjad, A., Pasha, I., & Farooq, U. (2022). Impediment effect of chemical agents (additives) on gluten development in cookie dough. Journal of Food Science and Technology, 59(4), 1396-1406.
Finney, D. F., Morris, V. H., & Yamazaki, W. T. (1950). Macro vs. micro cookie baking procedures for evaluating the cookie quality of wheat varieties. Cereal Chemistry, 27, 42–46.
Kissel, L., and Prentice, M. (1979). Protein and fibre enrichment of cookie flour with brewer’s spent grains. Cereal Chemistry, 50, 261–265.
Pareyt B, Wilderjans E, Goesaert H, Brijs K, Delcour JA (2008) Therole of gluten in a sugar-snap cookie system: a model approachbased on gluten–starch blends. J Cereal Sci 48:863–869.
Nasir M, Siddiq M, Ravi R, Harte J, Dolan K, Butt M (2010) Physicalquality characteristics and sensory evaluation of cookies madewith added defatted maize germ flour. J Food Qual 33:72–84.
Chevallier, S., Colonna, P., and Della Valle, G. (2000). Contribution of major ingredients during baking of biscuit dough systems. Journal of Cereal Science, 31, 241–252.
Laguna, L., Paula, V., Ana, S., Teresa, S., & Susana, M. F. (2011). Balancing texture and other sensory features in reduced fat short-dough biscuits. Journal of Texture Studies, 43, 235–245.
Jan R, Saxena D, Singh S. (2016). Physico-chemical, textural, sensory and antioxidant characteristics of gluten—free cookies made from raw and germinated Chenopodium (Chenopodium album) flour.LWT Food Sci Technol. 71:281–287
Kumar S, Singh N, Mangal M (2009a) Biochemical changes during shoot differentiation in callus culture of jojoba (Simmondsia chinensis). J Plant Biol 36:11–16.
Agarwal, S., Chaudhary, K., & Khan, S. (2015). Biochemical characterization of defatted meal of different accessions of Simmondsia chinensis (Link) CK Schneid.(Jojoba). IJSRAS, 2(2), 034-038.
Kolodziejczyk PP, Lu W, Ayerza R (2007). Capillary electrophoresis: Novel tool for simmondsins analysis and its applications to jojoba breeding. Ind Crops Prod. ;12(3):193-202
Makpoul K.R., Ibraheem A.A., Amira M.S. ( 2017). Effect of using Jojoba and Moringa protein concentrate as a fat mimetic on physical and sensory properties of cupcake. Journal of Nutrition and Human Health, 1 (1): 17-23.
Van Boven, M., Holser, R. A., Cokelaere, M., Decuypere, E., Govaerts, C., & Lemey, J. (2000). Characterization of triglycerides isolated from jojoba oil. Journal of the American Oil Chemists' Society, 77(12), 1325-1329.
Cokelaere, M. M., Dangreau, H. D., Arnouts, S., Kuhn, E. R., & Decuypere, E. M. (1992). Influence of pure simmondsin on the food intake in rats. Journal of Agricultural and Food Chemistry, 40(10), 1839-1842.
Elliger, C.; Waiss, A. C.; Lundin, R. Structure and stereochemistry of simmondsin. Journal of Organic Chemistry, Washington, D.C., v. 39, n. 19, p. 2930-2931, 1974.
Verbiscar, A. J., Banigan, T. F., Weber, C. W., Reid, B. L., Trei, J. E., Nelson, E. A., Raffauf, R.F.& Kosersky, D. (1980). Detoxification of jojoba meal. Journal of Agricultural and Food Chemistry, 28(3), 571-578.
Verbiscar, A. J., Banigan, T. F., Weber, C. W., Reid, B. L., Swingle, R. S., Trei, J. E., & Nelson, E. A. (1981). Detoxification of jojoba meal by lactobacilli. Journal of Agricultural and Food Chemistry, 29(2), 296-302.
Cotageorge, A. G., Weber, C. W., Reid, B. L., & Price, R. L. (1979). Detoxification of jojoba meal. In Proceedings of the Third International Conference on Jojoba (pp. 171-184). University of California Riverside, CA.
Abbott, T. P., Holser, R. A., Plattner, B. J., Plattner, R. D., & Purcell, H. C. (1999). Pilot-scale isolation of simmondsin and related jojoba constituents. Industrial Crops and Products, 10(1), 65-72.
Bellirou, A., Bouali, A., Bouammali, B., Boukhatem, N., Elmtili, B. N., Hamal, A., & El-Mourabit, M. (2005). Extraction of simmondsin and oil in one step from jojoba seeds. Industrial Crops and products, 21(2), 229-233.
Sá, A. G., Hang, J., Jardine, L., Bett, K. E., & House, J. D. (2023). How different amino acid scoring patterns recommended by FAO/WHO can affect the nutritional quality and protein claims of lentils. Sustainable Food Proteins, 1(2), 59-73.
Hoehnel, A., Axel, C., Bez, J., Arendt, E. K., & Zannini, E. (2019). Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread. Journal of Cereal Science, 89, 102816.
Pořízka, J., Slavíková, Z., Bidmonová, K., Vymětalová, M., & Diviš, P. (2023). Physiochemical and sensory properties of bread fortified with wheat bran and whey protein isolates. Foods, 12(13), 2635.
IOM (Institute of Medicine) 2005 Dietary Reference Intake for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids A Report of the Panel on Macronutrients,Subcommittees on Upper Reference Levels of Nutrients and Interpretation and Uses of Dietary Reference Intakes, and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes(Washington DC: National Academies Press)
Pradipta, D. R. E., & Andoyo, R. (2020, February). Optimization formulation of high protein biscuit made from denaturated whey protein concentrate and sweet potato flour supplemented with mineral as emergency food. In IOP Conference Series: Earth and Environmental Science (Vol. 443, No. 1, p. 012066).
Shrestha, M. K., Peri, I., Smirnoff, P., Birk, Y., & Golan-Goldhirsh, A. (2002). Jojoba seed meal proteins associated with proteolytic and protease inhibitory activities. Journal of agricultural and food chemistry, 50(20), 5670-5675.
Lanzani, A., Bondioli, P., Brillo, A., Cardillo, M., Fedeli, E., Ponzetti, A., & Pieralisi, G. (1991). A wet process technology applied to jojoba seed to obtain oil and detoxified protein meal. Journal of the American Oil Chemists Society, 68, 772-774.
Ruiz Jr, L. P., & Hove, E. L. (1976). Conditions affecting production of a protein isolate from lupin seed kernels. Journal of the Science of Food and Agriculture, 27(7), 667-674.
A.O.A.C. (2000). Official methods of analysis (17th Ed.). Gaithersburg, MD, USA: Association of Official Analytical Chemists.
Wang, M., Hettiarachchy N. S., Qi M., Burks W. and Siebenmorgen T. (1999). Preparation and functional properties of rice bran protein isolate. J. Agric. Food Chem. 47(2):411-416.
Heinrikson, R.L.and Meredith S.C. .(1984) Amino acid analysis by reverse-phase high-performance liquid chromatography: precolumn derivatization with phenylisothiocyanate.Anal Biochem. 1984 Jan;136(1):65-74.
White, j. A., Hart, R. J. and Fry J. C. (1986). An evaluation of the Waters Pico-Tag system for the amino-acid analysis of food materials. Journal of Automatic Chemistry of Clinical Laboratory Automation, Vol. 8, No. 4 (October-December 1986), pp. 170-177.
Cohen, S. A.; Mewyes, M. and Travin, T. L. (1989(.The Pico-Tag Method. In “ A manual of advanced techniques for amino acid analysis”, Millipore, USA.
FAO/WHO/UNU. Protein quality evaluation report of FAO/WHO/UNU expert consultation held in Bethesda, Md., U.S.A. Food and Agriculture Organization of the United Nations, Rome, Italy, 1974.
Jood, S.; Kapoor, A.C.; Singh, R. Amino acid composition and chemical evaluation of protein quality of cereals as affected by insect infestation. Plant Foods Human Nutrition1995,48,159–167.
Darwesh, O. M., Matter, I. A., & Eida, M. F. (2019). Development of peroxidase enzyme immobilized magnetic nanoparticles for bioremediation of textile wastewater dye. Journal of Environmental Chemical Engineering, 7(1), 102805.
Barakat, K. M., Hassan, S. W., & Darwesh, O. M. (2017). Biosurfactant production by haloalkaliphilic Bacillus strains isolated from Red Sea, Egypt. The Egyptian Journal of Aquatic Research, 43(3), 205-211.
Akpapunam, M. A., & Darbe, J. W. (1994). Chemical composition and functional properties of blends of maize and bambara groundnut flours for cookie production. Plant Foods for Human Nutrition, 46, 147-155.
Bala, A., Gul, K., & Riar, C. S. (2015). Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours. Cogent Food & Agriculture, 1(1), 1019815.
Hussain S., Anjum F.M.,Butt M.S.,Khan M.I.and Asghar A. 2006. Physical and sensoric attributes of flaxseed flour supplemented cookies. Turk J. Biol.30, 87-92.
Devi, K., & Haripriya, S. (2014). Pasting behaviors of starch and protein in soy flour‐enriched composite flours on quality of biscuits. Journal of food processing and preservation, 38(1), 116-124.
Watts, B. M., Ylimaki, G. L., and Jeffery, L. E. (1989). Basic sensory methods for food evaluation (pp. 59–68). Ottawa: The International Development Research Centre.
SAS System for Windows (Statistical Analysis System) (2008). Version 9.2. Cary, USA: SAS Institute Inc. Shahidi F. and M. Naczk, 2004. Phenolics in food and nutraceuticals. Boca Raton, London, New York, Washington DC: CRC Press LLC. 558 p.
El-Anany A.M. (2007). Nutritional, biochemical and histopathological studies on Jojoba protein isolate. Braz. J. Food Technol, 10(3), 198-204.
Sobhy, H. M., Gaafar, A. M., & El-Anan, A. M. (2015). Nutritional and sensory evaluation of sponge cake incorporated with various levels of jojoba meal and protein isolate.23-30.
Booth, A. N.; Elliger, C. A.; Waiss, A. C., Jr. (1974) Isolation of a toxic factor from jojoba meal. Life Sci.,15,1115-1120.
Zhang, Z., He, S., Liu, H., Sun, X., Ye, Y., Cao, X., Wu, Z. and Sun, H. (2020). Effect of pH regulation on the components and functional properties of proteins isolated from cold-pressed rapeseed meal through alkaline extraction and acid precipitation. Food chemistry, 327, 126998.
Manamperi W.A.R., Wiesenborn D.P., Chang S.K., Pryor S.W. Effects of Protein Separation Conditions on the Functional and Thermal Properties of Canola Protein Isolates. J. Food Sci. 2011;76:E266–E273. doi: 10.1111/j.1750-3841.2011.02087.x
Ahlström, C., Thuvander, J., Rayner, M., Matos, M., Gutiérrez, G., & Östbring, K. (2022). The effect of precipitation pH on protein recovery yield and emulsifying properties in the extraction of protein from cold-pressed rapeseed press cake. Molecules, 27(9), 2957.
Gaines, C. S. (1990). Influence of chemical and physical modification of soft wheat protein on sugar-snap cookie dough consistency, cookie size and hardness. Cereal Chemistry, 67, 73–77.
Ahmad, S., Naz, A., Usman, M., Amjad, A., Pasha, I., & Farooq, U. (2022). Impediment effect of chemical agents (additives) on gluten development in cookie dough. Journal of Food Science and Technology, 59(4), 1396-1406.
Finney, D. F., Morris, V. H., & Yamazaki, W. T. (1950). Macro vs. micro cookie baking procedures for evaluating the cookie quality of wheat varieties. Cereal Chemistry, 27, 42–46.
Kissel, L., and Prentice, M. (1979). Protein and fibre enrichment of cookie flour with brewer’s spent grains. Cereal Chemistry, 50, 261–265.
Pareyt B, Wilderjans E, Goesaert H, Brijs K, Delcour JA (2008) Therole of gluten in a sugar-snap cookie system: a model approachbased on gluten–starch blends. J Cereal Sci 48:863–869.
Nasir M, Siddiq M, Ravi R, Harte J, Dolan K, Butt M (2010) Physicalquality characteristics and sensory evaluation of cookies madewith added defatted maize germ flour. J Food Qual 33:72–84.
Chevallier, S., Colonna, P., and Della Valle, G. (2000). Contribution of major ingredients during baking of biscuit dough systems. Journal of Cereal Science, 31, 241–252.
Laguna, L., Paula, V., Ana, S., Teresa, S., & Susana, M. F. (2011). Balancing texture and other sensory features in reduced fat short-dough biscuits. Journal of Texture Studies, 43, 235–245.
Jan R, Saxena D, Singh S. (2016). Physico-chemical, textural, sensory and antioxidant characteristics of gluten—free cookies made from raw and germinated Chenopodium (Chenopodium album) flour.LWT Food Sci Technol. 71:281–287