Nutritional improvement of cereals by fermentation

Chavan, J. K.; Kadam, S. S.

doi:10.1080/10408398909527507

Cited by 239 publications

(157 citation statements)

References 99 publications

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“…These processes are known to activate phytases, which in turn hydrolyze phytate, rendering iron and zinc more available. During germination, endogenous phytase activity in cereals and legumes increases as a result of de novo synthesis and/or activation, resulting in reductions in inositol penta-and hexa-phosphates depending on the species and variety (Lorenz, 1980;Bartnick and Szafranska, 1987;Chavan and Kadam, 1989;Reddy et al, 1989). Reddy et al (1989) have reported reductions in phytate ranging from 36% for sprouted soya beans to 53% for germinated lentils.…”

Section: Discussionmentioning

confidence: 99%

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

2006

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Objective and design: Food grains such as green gram, chickpea and finger millet are often subjected to traditional processing involving germination and fermentation. This study was designed to assess the effect of germination of these grains on the bioaccessibility of zinc and iron. The effect of fermentation of a cereal-pulse combination as encountered in the preparation of breakfast dishes -idli, dosa and dhokla -on the same was also evaluated. Bioaccessibility measurement was made employing an in vitro simulated digestion method. Result: Zinc bioaccessibility was significantly decreased by germination (48 h) of finger millet (38%) and green gram (44%), while iron bioaccessibility was increased by 62% (green gram), 39% (chickpea) and 20% (finger millet), concomitant with a reduction in tannin content. A fermented batter of rice þ black gram À 2:1 (idli) and 3:1 (dosa) -had higher bioaccessibility values for zinc (71 and 50%, respectively), while iron bioaccessibility values were increased in these cases of fermentation to an even greater extent, namely 277 and 127%, respectively. Zinc and iron bioaccessibility was not improved by fermentation of the combination of chickpea, green gram, black gram and rice (1:1:0.5:0.5; dhokla). A fermentation of cereal-legume combinations of idli and dosa batter significantly reduced both phytate and tannin, while in the case of dhokla batter there was a continued significant presence of phytate associated with additional legumes -chickpea and green gram. Conclusion: Germination of food grains improved the bioaccessibility of iron but not that of zinc. Fermentation of a batter of cereal-pulse combination in the preparation of idli and dosa enhanced the bioaccessibility of both zinc and iron, but not that of the combination used for the preparation of dhokla.

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Section: Discussionmentioning

confidence: 99%

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

2006

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“…Several studies had reported increase (Chaven & Kadam, 1989; Doudu, Taylor, Belton, & Hamaker, 2003; El‐Hag et al., 2002; Pranoto, Anggrahini, & Efendi, 2013), while others observed decrease (Osman, 2011; Pranoto et al., 2013) in protein and/or some amino acids upon fermentation. It appears that most of these effects may not reflect actual changes but relative changes due to loss of dry matter as a result of microorganisms hydrolyzing and metabolizing carbohydrates and fats as source of energy.…”

Section: Effect Of Fermentation On Nutrients and Mineralsmentioning

confidence: 99%

“…Fermentation of pearl millet for 24 hr increased protein content due to loss of carbohydrates (Osman, 2011). Lysine, glycine, and arginine were reduced (Osman, 2011), while methionine was increased (Chaven & Kadam, 1989) after fermentation. While increase in protein may partly be attributed to loss of dry matter during fermentation, bacterial fermentation is known to increase lysine content in fermented grains (Hamad & Fields, 1979).…”

Section: Effect Of Fermentation On Nutrients and Mineralsmentioning

confidence: 99%

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Nkhata¹,

Ayua

Kamau

et al. 2018

Food Science & Nutrition

506

287

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Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.

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“…This reduction in phytate results in increase in amount of soluble iron, zinc and calcium (Blandino et al 2003). Apart from the extension of shelf life, fermentation also caused improvement in texture and flavour (Chavan and Kadam 1989). Martensson et al (2001) reported a non-dairy fermented product based on oat.…”

Section: Processing Of Oatsmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

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Nutritional improvement of cereals by fermentation

Cited by 239 publications

References 99 publications

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

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