Fermentation of groundnut brittle by Lactococcus lactis produces γ-amino butyric acid and enhances nutritional quality and safety

Batra, Vibhuti; Lomash, Hitashi; Ganguli, Abhijit

doi:10.1093/fqsafe/fyy002

Cited by 4 publications

(2 citation statements)

References 21 publications

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“…One can consider that the iron contained in the 3 g of spirulina supplemented in the snack bars were not sufficient to overcome the effect of oxalates and phytates. 16 Besides, the iron content was very similar in the chikki bars, with and without spirulina (Table 2) and the spirulina powder had an amount of iron that is perhaps inferior from the amount used in other trials. Although some studies observed that the relation between iron supplementation and decreasing anemia may not be straightforward, as iron supplementation in itself may not be able to overcome other nutritional deficiencies because other nutrients seem to play an important role, 17 of which some might have been in insufficient supply in both groups.…”

Section: Discussionmentioning

confidence: 82%

Spirulina supplementation: A double-blind, randomized, comparative study in young anemic Indian women

Leal‐Esteban¹,

Nogueira²,

Veauvy³

et al. 2021

Clinical Epidemiology and Global Health

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Background: The effect of spirulina (Arthrospira platensis), on haemoglobin and serum ferritine was tested in young women aged between 18 and 21 years and presenting an iron-deficiency anemia. Methods: According to the allocation group, each participant daily consumed one placebo snack bar or one snack bar supplemented with 3 g of spirulina. At baseline, day 45, 60, and 90 after the first bar was consumed a complete blood count, serum ferritin, pregnancy test, and physical examination were performed. Results: Anemia prevalence was found to be 33.7% among the age range tested in Mumbai. In total, 181 women were screened, 61 of them were randomized and allocated into the two groups and finally 47 young women completed the study. Conclusions: Spirulina or placebo snack bars were well tolerated. However, we did not observe significant changes in serum ferritin and hemoglobin in both groups at the end of the study.

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Section: Discussionmentioning

confidence: 82%

Spirulina supplementation: A double-blind, randomized, comparative study in young anemic Indian women

Leal‐Esteban¹,

Nogueira²,

Veauvy³

et al. 2021

Clinical Epidemiology and Global Health

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“…Wadamori, Vanhanen, and Savage (2014) suggested that oxalate reduction in kimchi during natural fermentation may be due to oxalotrophic bacteria, which tend to utilize oxalate as an energy or carbon source. Certain fermenting microorganisms (e.g., fungi and LAB) have also been found to have the oxalate-degrading ability, most probably through microbial enzymatic actions (Adegbehingbe 2015;Batra, Lomash, and Ganguli 2018).…”

Section: Oxalatementioning

confidence: 99%

Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review

et al. 2023

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Bambara groundnut (BG) offers great potential for sustainable food and nutritional security in the face of a growing population and changing climate. However, its utilization remains restricted by the hard-to-cook phenomenon of seed and the presence of anti-nutritional factors (ANFs). Fermentation has been reported to enhance the nutritional value and reduce ANFs in leguminous seeds. The induced fermentation technology exhibits greater control over the process parameters and ensures the fermented product's quality, reproducibility, and safe consumption. Hence, this review highlights the importance of fermentation technology in overcoming the challenges of processing hard-to-cook BG while retaining its nutrients and flavor. This paper also reviews the food safety measure and risks of consuming fermented BG.Future research on the fermented BG's nutrient digestibility should be of concern to unlock its full potential as human food or animal feed.

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Fermented Vigna mungo and Carrot Pomace Cookies Using Lactobacillus casei

Batra,

Ganguli

2023

Food Process Engineering and Technology

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Fermentation of groundnut brittle by Lactococcus lactis produces γ-amino butyric acid and enhances nutritional quality and safety

Cited by 4 publications

References 21 publications

Spirulina supplementation: A double-blind, randomized, comparative study in young anemic Indian women

Spirulina supplementation: A double-blind, randomized, comparative study in young anemic Indian women

Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review

Fermented Vigna mungo and Carrot Pomace Cookies Using Lactobacillus casei

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