Nutritional improvement of beans (Phaseolus vulgaris) by natural fermentation

Granito, Marisela; Frı́as, Juana; Doblado, Rosa; Guerra, Marisa; Champ, Martine; Vidal-Valverde, Concepción

doi:10.1007/s00217-001-0450-5

Cited by 94 publications

(101 citation statements)

References 1 publication

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“…This may be due to substitution of semolina by peanut flour attributed to the structural changes in the protein network, which reflected on the solid loss. Increase in solid loss by substitution of semolina with defatted corn, cassava, and cowpea were also reported by Granito et al (2002) and with germinated pigeon pea flour by Torres et al (2007) in pasta products. However peanut flour ratio had a quadratic positive effect on bulk density.…”

Section: Resultsmentioning

confidence: 76%

Optimization of ingredient levels for the development of peanut based fiber rich pasta

2012

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Defatted peanut flour is rich source of protein and popularly use for fortification of different food products. Pasta was prepared using semolina, whereas defatted peanut flour and carrot powder were added for fortification. Response surface methodology was used to analyze the effect of peanut flour, semolina and carrot fiber on overall acceptability, percent expansion, hardness, solid loss and bulk density of pasta product. A rotatable central composite design was used to develop models for the responses. It was found out that an increase in semolina to peanut flour and carrot powder ratio increased the percent solid loss and decreased the hardness of uncooked pasta. Individual contour plots of the different responses were superimposed and regions meeting the maximum overall acceptability (7.81) and hardness (26.984 kg) as well as minimum solid loss (11.47 %) and bulk density below 260 kg/m 3 however percent expansion was found below 190 %. The product was acceptable at ingredient composition of 205.59 g semolina, 16.70 g peanut flour and 10 g carrot powder.

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Section: Resultsmentioning

confidence: 76%

Optimization of ingredient levels for the development of peanut based fiber rich pasta

2012

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“…Fermentation can be spontaneously initiated with the microbiota naturally present in the legume (spontaneous fermentation) or controlled by the use of specifi c starters. Legumes are fermented to improve their sensory characteristics, such as fl avor and taste, and to increase the amount and availability of nutrients [Svanberg & Lorri, 1997;Granito et al, 2002]. This can be achieved by degradation of non-desirable NNCs by the hydrolysis of certain food components and by the synthesis of some nutritious promoters [Frias et al, 1996a].…”

Section: Fermentationmentioning

confidence: 99%

Non-Nutritive Compounds in Fabaceae Family Seeds and the Improvement of Their Nutritional Quality by Traditional Processing – a Review

Gulewicz¹,

Martínez‐Villaluenga²,

Kasprowicz‐Potocka³

et al. 2014

Pol. J. Food Nutr. Sci.

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“…This reduction may occur due to utilisation of glucose and sulphur moieties of these compounds by the fungus. Fermentation by lactic acid bacteria (LAB) also reported to reduce cyano toxicants in jojoba seed meal and trypsin inhibitor in black bean and soybean meal (Granito et al, 2002;Gao et al, 2013). A pilot study in our laboratory (unpublished) showed that fermentation of CM by Lactobacillus salivarius reduced CF and glucosinolate content.…”

Section: Introductionmentioning

confidence: 99%

Effect of Solid State Fermentation on Nutrient Content and Ileal Amino Acids Digestibility of Canola Meal in Broiler Chickens

Ahmed¹,

Zulkifli²,

Farjam³

et al. 2014

Italian Journal of Animal Science

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The aim of the current study was to investigate the potential of Lactobacillus salivarius solid state fermentation for reduction of glucosinolate content in canola meal (CM) as well as the improvement of its nutrient digestibility for broiler chickens. Canola meal was treated with the L. salivarius in solid state fermentation for 30 days. Nutrients ileal digestibility was tested using 42-day-old broilers fed by either CM or fermented CM (FCM) as the sole source of energy and protein. The results showed that fermentation of CM using L. salivarius reduced glucosinolate content of CM by 38%. The digestibility coefficient was improved significantly for crude protein, Met, Cys, Arg, Asp, Glu, and Ser in FCM compared to CM. However, apparent metabolisable energy of CM was not affected by fermentation. It appears that fermentation treatment of CM using L. salivarius may improve the overall nutritive value of CM for broiler chickens, reducing its total glucosinolate and crude fibre content by 38 and 16%, respectively.

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Nutritional improvement of beans (Phaseolus vulgaris) by natural fermentation

Cited by 94 publications

References 1 publication

Optimization of ingredient levels for the development of peanut based fiber rich pasta

Optimization of ingredient levels for the development of peanut based fiber rich pasta

Non-Nutritive Compounds in Fabaceae Family Seeds and the Improvement of Their Nutritional Quality by Traditional Processing – a Review

Effect of Solid State Fermentation on Nutrient Content and Ileal Amino Acids Digestibility of Canola Meal in Broiler Chickens

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