Fermentation of legumes with Rhizopus oligosporus: effect on physicochemical, functional and microstructural properties

Abstract

The present study investigated the effect of fermentation by Rhizopus oligosporus on the nutritional, functional, colour and microstructural properties of some commonly consumed legumes, that is, chickpea (kabuli and desi), pigeon pea and soybean. Results revealed a substantial (P < 0.05) increment in the protein (5-14%) and ash (5-15%) contents as well as those of essential (13-21%) and non-essential (3-15%) amino acids with fermentation. Fatty acid composition showed the varied concentrations of polyunsaturated, monounsaturated and saturated fatty acids in fermented legumes. Further, fermentation significantly (P < 0.05) modified the functional and colour properties of legumes. The alteration in the structural conformation of legumes upon fermentation was observed with scanning electron microscopy which confirmed the enzymatic action on the proteins, fibres and lipid bodies. The results concluded that fermentation of these legumes could be a potential approach in developing the novel functional foods to address the concerns of food and nutrition securities.

Tempeh fermentation improves the nutritional and functional characteristics of Jack beans (Canavalia ensiformis (L.) DC)

“…We observed several compositional differences between CB and CT (Table 1). In line with previous reports on chickpea, pigeon pea, and soybean, 12 we found a…”

“…We observed several compositional differences between CB and CT (Table 1). In line with previous reports on chickpea, pigeon pea, and soybean, 12 we found a higher concentration of protein in CT than in CB. This can be due to the development of the fungal biomass richer in proteins compared to the bean.…”

“…Many studies have reported the use of fungal fermentation for pulses other than soybeans, such as chickpea (Cicer arietinum), pigeon pea (Cajanus cajan), red kidney beans (Phaseolus vulgaris), Jack beans (Canavalia ensiformis), faba beans (Vicia faba), and lentils (Lens culinaris). [9][10][11][12] The main focus of these studies was on the nutritional quality and the production of microbial metabolites during tempeh fermentation. A few studies have investigated the behavior of tempeh products in the gastrointestinal tract, but none in the human colonic environment.…”

Exploring the Utilization of Fungi in Indonesian Traditional Foods: A review

“…After discussing the Indonesian foods that typically incorporate fungi, we would like to further explore the specific types of fungi predominantly used in Indonesian traditional dishes, as outlined in Table 2. [32], [33]. During fermentation, proteins are broken down into amino acids and other metabolites, influencing the taste profile of the final product, including umami, sweetness, or bitterness [34].…”

Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications

“…Furthermore, DFMPI exhibited superior FC and FS, EA and ES, as well as solubility at pH 8.0. During fermentation, enzymes produced by microorganisms gradually hydrolyze the proteins, which led to a complete unfolding of the protein molecules and modified the ratio of polar to non‐polar amino acids, thereby affecting the interaction of protein molecules with oil and water 96 …”