Development of a fermented product with higher phenolic compounds and lower anti‐nutritional factors from germinated lupin ( Lupinus angustifolius L.)

Abstract

The nutritional profile of lupin (Lupinus angustifolius L.) seeds has recently increased the scientific importance to develop variety of lupin‐enriched food products. In this study, a fermented food product from lupin was developed as another product to Tempe (a fermented food product made from cereals) family for its improved nutrient profile. For this purpose, whole lupin seeds were subjected to germination at 25°C for 0, 3, 6, 9, and 12 hr. After dehulling and cooking, lupin seeds from each germination period were fermented using Rhizopus oligosporus. Fermentation significantly increased the phenolic contents and antioxidant potential by 300%–450% and 100%–300%, respectively. Decrease in phytate content from 14.2 to 4.7 mg/g DM and tannins from 0.88 to 0.07 mg CE/g DM were also noted. In conclusion, germination of seeds can be used as a pretreatment to obtain higher quantities of bioavailable phytochemical components in fermented lupin. Practical applications The presence of different innovative food products in the market shows the commitment of food scientists to fulfill the consumer demand for food with high nutritive value. The process of fermentation is known to improve the nutrients’ profile, thus helps to meet the consumer demands. The nutritive importance of Australian sweet lupin is known well‐demonstrated for its application in various food products. The outcome of this study could be of great importance to food industry for production of a novel‐fermented food product with improved nutritional value from germinated lupin. The proposed product is relatively cheap compared with traditional Tempe made from soybean due to its lower agronomical production cost. The study could be extended to analyze protein digestibility and to improve the sensory acteristics of product for higher consumer acceptability.

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

“…Human body can protect itself from oxidative damage through enzymatic systems, such as superoxide dismutase, glutathione peroxidase, and catalase, and non-enzymatic antioxidants comprising tocopherols, vitamin C, phenolic compounds and carotenoids, among others [33]. Antioxidant dietary supplements may help in protecting human health, however, following the increasing concerns about artificial antioxidant consumption, natural sources of antioxidants, such as fermented foods, have received greater and greater attention [34,35].…”

Bioprocessing of Pea Protein can Enhance Fortified Fe But Reduce Zn In Vitro Bioaccessibility

“…Bioprocessing methods are conventionally recognized to enhance the bioavailability of non-heme Fe and Zn in plant-based foods . Such enhancement can be mediated by microstructural changes, degradation of antinutritional factors such as phytic acid, and the synthesis or release of soluble ligands such as organic acids . However, there have also been reports of decreased endogenous Fe and Zn bioaccessibility in legumes after fermentation and germination. , This may be in part attributed to the presence of the multimeric legume proteins, a large fraction of which is present in the hydrophobic β-sheet structure.…”

Effect of debittering and solid‐state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)

“…Traditional debittering processes include a hydration phase followed by cooking to inactivate the germination capacity of the grain and increase the permeability of cell wall, thereby facilitating leaching of these compounds through successive washes (Carvajal‐Larenas et al , ; Awad‐Allah & Elkatry, ). Other techniques for the elimination of alkaloids include hydro‐agitation (Carvajal‐Larenas et al , ) or biological processes such as germination (De Cortes et al , ; Khan et al , ). Varieties with low alkaloid contents have been developed, but their adaptation to different environmental conditions is difficult, and these varieties undergo changes over time that may result in the restoration of the bitter attribute (Awad‐Allah & Elkatry, ).…”