Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (<i>Phaseolus vulgaris</i>) seeds

Starzyńska-Janiszewska, Anna; Stodolak, Bożena; Mickowska, Barbara

doi:10.1002/jsfa.6385

Cited by 56 publications

(41 citation statements)

References 44 publications

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“…The kidney bean with Pleurotus ostreatus (FKB) had a higher digestibility with 69%, and is higher than other reports [35], which have values below 50% for raw and cooked carica beans. Similarly, both treatments of fermented beans (FBB and FKB) had a higher digestibility than those reported for beans fermented with other microorganisms, such as Rhizopus microsporus var., Chinensis and Lactobacillus plantarum 33.87 and 35.09%, respectively [37]. The digestibility values for OG and FOG flours were 63.25% and 70% respectively, being similar to those reported by other authors [38].…”

Section: Resultssupporting

confidence: 82%

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

et al. 2017

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The aim of the research was to determine the impact of fermentation with Pleurotus ostreatus on kidney beans, black beans, and oats. The results indicate that the fungus has a positive effect on the substrates when compared to the controls. The antioxidant activity (39.5% on kidney beans and 225% on oats in relation to the controls) and content of total polyphenols (kidney beans three times higher regarding the controls) increased significantly by the presence of the fungus mycelium, even after simulated digestion. There was a significant increase in protein digestibility (from 39.99 to 48.13% in black beans, 44.06 to 69.01% in kidney beans, and 63.25 to 70.01% in oats) and a decrease of antinutrient tannins (from 65.21 to 22.07 mg in black beans, 35.54 to 23.37 in kidney beans, and 55.67 to 28.11 in oats) as well as an increase in the contents of some essential amino acids. Overall, this fermentation treatment with Pleurotus ostreatus improved the nutritional quality of cereals and legumes, making them potential ingredients for the elaboration and/or fortification of foods for human nutrition.

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Section: Resultssupporting

confidence: 82%

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

et al. 2017

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“…Fermentation of legumes brings several advantages since it decreases the non-nutritional factors, improves nutrient digestibility and reduces their allergenicity (Frias, Song, Martinez-Villaluenga, Gonzalez de Mejia, & Vidal-Valverde, 2008;Starzyń ska-Janiszewska, Stodolak, & Mickowska, 2013). This technological process also improves the biological activity of legumes, as microbial enzymes bring about the bioconversion of polyphenols into more biologically active compounds (Lee, Lo, & Pan, 2013) and can release bioactive peptides from legume proteins (Martinez-Villaluenga et al, 2012;Torino et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Fermentation enhances the content of bioactive compounds in kidney bean extracts

et al. 2015

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The influence of solid (SSF) or liquid state fermentation (LSF) for 48 and 96 h on the production of water soluble extracts from kidney beans was investigated. SSF was carried out by Bacillus subtilis, whilst LSF was performed either by natural fermentation (NF) or by Lactobacillus plantarum strain (LPF). SSF extracts showed high soluble phenolic compound content (31-36 mg/g) and antioxidant activity (508-541 μg trolox equivalents/g), whilst LSF extracts exhibited potential antihypertensive activity due to their large γ-aminobutyric acid (GABA) content (6.8-10.6 mg/g) and angiotensin converting enzyme inhibitory (ACEI) activity (>90%). Therefore, fermentation can be considered as a valuable process to obtain bioactive ingredients from kidney beans, which could encourage their utilisation in the formulation of added-value functional foods.

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“…The azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS ×+ ) scavenging activity (µmol of Trolox/g DM) was measured as described in Starzyńska-Janiszewska et al (2014). Reducing power (RP) (Ardestani and Yazdanparast 2007) was expressed as RP 0.5 , defined as the amount of lyophilized sample (mg) used for the extraction that produces 0.5 absorbance units at 700 nm.…”

Section: Methodsmentioning

confidence: 99%

“…Reducing power (RP) (Ardestani and Yazdanparast 2007) was expressed as RP 0.5 , defined as the amount of lyophilized sample (mg) used for the extraction that produces 0.5 absorbance units at 700 nm. Soluble phenols (mg of gallic acid/g DM) were measured by the reaction with Folin-Ciocalteu reagent as described in Starzyńska-Janiszewska et al (2014). Soluble phenols (mg of gallic acid/g DM) were measured by the reaction with Folin-Ciocalteu reagent as described in Starzyńska-Janiszewska et al (2014).…”

Section: Methodsmentioning

confidence: 99%

Quinoa Tempe as a Value‐Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds

Starzyńska-Janiszewska

Bączkowicz

Sabat

et al. 2017

Cereal Chem

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Cereal Chem. 94(3):491-496This experiment was aimed at comparing the sensory, nutritional, and bioactive parameters of tempe-type products obtained from quinoa seeds by means of solid-state fermentation with Rhizopus oligosporus. Quinoa tempe was compact and nonsporulating, of 61-65% moisture content. The products were favorably assessed by a sensory panel. Tempe from colored and white quinoa differed according to descriptive profiling of texture and flavor. As compared with the substrates, tempe had more protein (15-20%), free amino acids (5.5-fold to ninefold), and fiber (on average 48%, with increased share of soluble fraction), higher antiradical activity (160%), and higher reducing power. Quinoa tempe contained on average 160 g/kg dry matter (DM) of protein, 759 g/kg DM of carbohydrates, and 56 g/kg DM of fat. Black quinoa tempe was the richest in total fiber (180 g/kg DM) and insoluble fiber (155 g/kg DM). Products differed according to antioxidant parameters: white quinoa tempe had the highest phenols level (6.8 mg/g DM), ABTS ×+ scavenging activity, and reducing power. Therefore, white and colored quinoa seeds can be recommended to obtain value-added tempe-type food products.

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Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds

Abstract: The application of Lactobacillus in most cases improved the nutritional parameters of tempeh from unhulled common beans. It may also be recommended to obtain products with diverse antioxidant properties as compared with fungal fermentation alone.

Cited by 56 publications

References 44 publications

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

Fermentation enhances the content of bioactive compounds in kidney bean extracts

Quinoa Tempe as a Value‐Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds

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