In-vitro starch and protein digestibility and proximate composition of soybean flour fermented with lactic acid bacteria (LAB) consortia

Ogodo, Alloysius Chibuike; Ugbogu, Ositadinma Chinyere; Onyeagba, R. A.; Okereke, Hope C.

doi:10.1016/j.anres.2018.10.001

Cited by 22 publications

(21 citation statements)

References 19 publications

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“…The IVPD of 56.14% in UCAM reduced to 40.92%, 41.54% and 29.86% in ASCAM, AFCAM and COCAM, respectively. In contrast to the present result, an increase in IVPD of soybean flour fermented with a combination of LAB strains was previously demonstrated [55]. The unanticipated decrease in IVPD may be due to the protein being locked within the fibre matrix, thus, reducing the hydrolytic action of the enzymes [17,46].…”

Section: In Vitro Enzyme Protein Digestion (Ivpd)contrasting

confidence: 99%

Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi

Olukomaiya

Fernando

Mereddy³

et al. 2020

Fermentation

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Camelina meal (CAM) was fermented in solid-state using food grade Aspergillus fungi (A. sojae, A. ficuum and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starch contents but reduced (p < 0.05) the contents of soluble carbohydrate. The microbiological counts of the fermented meals were higher (p < 0.05) than that of the unfermented CAM. Phytic acid content reduced (p < 0.05) in the fermented meals. SSF reduced the protein molecular weight and colour attributes of CAM. The fermented camelina meals had increased (p < 0.05) bulk density and swelling capacity but reduced (p < 0.05) water absorption capacity. Thus, the study indicated that SSF with A. sojae, A. ficuum and their co-cultures influenced the physicochemical, microbiological and functional properties of CAM. There is potential for the development of value-added novel food and feed products from solid-state fermented camelina meal.

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Section: In Vitro Enzyme Protein Digestion (Ivpd)contrasting

confidence: 99%

Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi

Olukomaiya

Fernando

Mereddy³

et al. 2020

Fermentation

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“…The lower protein contents of the fermented samples compared to those of non-fermented samples (Table 1), as well as changes in the quality of the proteins upon processing, can explain this reduction in WBC and OBC. Reduction in WBC by lactic acid fermentation was observed earlier for various flours, such as maize flour and sorghum flour [25]. Contradictory to the present study, the OBC of these flours was enhanced by fermentation with 1.2 and 0.8 mL/g, respectively.…”

Section: Water and Oil Binding Capacitysupporting

confidence: 79%

“…The increase in bulk density (BD) by defatting may be caused by particles sticking to each other due to the presence of residual n-hexane, but the increase in BD by fermentation cannot be explained to date. According to Ogodo, Ugbogu, Onyeagba, and Okereke [25], the BD usually decreases during fermentation due to the breakdown of complex compounds into simpler molecules by microorganisms. As to the colour characteristics of the full fat powders, the fermented ones had a higher browning index and thus darker colour than the control powder.…”

Section: Characterization Of Mealworm Powdersmentioning

confidence: 99%

Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (Tenebrio molitor) Powders

Borremans

Bußler

Sagu

et al. 2020

Foods

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The aim of this study was to determine the effect of blanching followed by fermentation of mealworms (Tenebrio molitor) with commercial meat starter cultures on the functional properties of powders produced from the larvae. Full fat and defatted powder samples were prepared from non-fermented and fermented mealworm pastes. Then the crude protein, crude fat, and dry matter contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and stability, emulsion capacity and stability, protein solubility, quantity of free amino groups, and protein composition of the powders were evaluated. Regardless of the starter culture used, the blanching plus fermentation process reduced the crude and soluble protein contents of the full fat powders and in general impaired their water and oil binding, foaming, and emulsifying properties. Defatting of the powders improved most functional properties studied. The o-phthaldialdehyde assay revealed that the amount of free amino groups was higher in the fermented powders while sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that the soluble proteins of the fermented powders were composed of molecules of lower molecular mass compared to non-fermented powders. As molecular sizes of the soluble proteins decreased, it was clear that the protein structure was also modified by the fermentation process, which in turn led to changes in functional properties. In general, it was concluded that fermentation of mealworms with blanching as a pre-treatment does not contribute to the functional properties studied in this work. Nevertheless, the results confirmed that the properties of non-fermented powders are comparable to other food protein sources.

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“…The cultured plates were incubated at room temperature for 24 h and then counted. Pure cultures were obtained by successive streaking on fresh nutrient medium and subsequently identified [16][17][18][19]. The fungi were identified based on their physiological, morphological and biochemical characteristics and with reference to the methods described by [20][21][22].…”

Section: Enumeration Isolation and Identification Of Microorganismsmentioning

confidence: 99%

Microbiological quality, proximate composition and in vitro starch/protein digestibility of Sorghum bicolor flour fermented with lactic acid bacteria consortia

Ogodo¹,

Ugbogu

Onyeagba

et al. 2019

Chem. Biol. Technol. Agric.

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Background: This study evaluated the effect of lactic acid bacteria (LAB) consortium fermentation on proximate and in vitro starch and protein digestibility of sorghum flour using standard techniques at 12-h intervals. Lactic acid bacteria previously isolated from fermenting maize and sorghum were combined as follows: Lactobacillus nantensis LP33 + Lactobacillus plantarum WCFS1 + Lactobacillus fermentum CIP102980 + Lactobacillus rhamnosus GG ATCC53/03 + Lactobacillus reuteri DSM20016 and Lactobacillus fermentum CIP102980 + Lactobacillus brevis ATCC14869 + Lactobacillus nantensis LP33 + Pediococcus acidilactici DSM20284 + Lactobacillus plantarum WCFS1 for consortium from maize and sorghum, respectively, and used to ferment sorghum flour. The flour was also fermented spontaneously for comparison. Results: The result showed significant (p < 0.05) increase in moisture, ash and protein contents; while fiber, lipid and carbohydrate contents decreased with increasing fermentation time in all setups. The in vitro protein digestibility increased significantly (p < 0.05) from 63.68 ± 1.46 to 79.89 ± 1.14%, 63.68 ± 1.46 to 83.72 ± 2.08% and 63.68 ± 1.46 to 84.28 ± 2.16% for naturally, LAB consortium from maize-fermented and LAB consortium from sorghum-fermented samples, respectively. Total viable count and total lactic acid bacteria count increased with fermentation with no coliform and fungal count in the consortia-fermented sample. The occurrence of isolates showed that only starter organisms were isolated from the consortia fermentations. Conclusion: This study has shown the effectiveness of LAB consortium fermentation in improving the nutritional quality and in vitro starch/protein digestibility of sorghum flour which holds potential in food fortification by food industries.

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In-vitro starch and protein digestibility and proximate composition of soybean flour fermented with lactic acid bacteria (LAB) consortia

Cited by 22 publications

References 19 publications

Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi

Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi

Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (Tenebrio molitor) Powders

Microbiological quality, proximate composition and in vitro starch/protein digestibility of Sorghum bicolor flour fermented with lactic acid bacteria consortia

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