Nutritional improvement of lentils, chick pea, rice and wheat by natural fermentation

Abstract

Effect of natural fermentation process (4 days) on the non-protein nitrogen, crude and true protein, amino acids content and in vitro digestibility of two kinds of legumes (lentils and chick pea) and two kinds of cereals (rice and wheat) was investigated. Non-protein nitrogen increased significantly (p < 0.001) in the fermented products. Little increase has occurred in the crude protein while no significant change was observed in the fermented true protein samples. It was observed that methionine and cystine which are considered the limiting amino acids in legume seeds were close to those of FAO/WHO patterns. Also, lysine content (the first limiting amino acid in cereals was higher in fermented rice than that of FAO/WHO pattern. Moreover, fermentation process improved significantly, the in vitro digestibility of both legume and cereal products.

Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta

“…Fermentation led to significantly (P 0.05) higher amounts of Gly, Ala and some EAA such as Val, Leu, Lys and Thr in pigeon pea (Table 1) in agreement with previous studies performed in other legumes (Barampama & Simard, 1995;Mbithi-Mwikya, Ooghe, Van Camp, Ngundi, & Huyghebaert, 2000;Shekib, 1994). CS did not change as sulphur amino acids remained in fermented pigeon pea.…”

“…CS did not change as sulphur amino acids remained in fermented pigeon pea. Increases in amino acid composition could be attributed to significant rises in protein and non-protein nitrogen that take place in fermented legumes (Azeke, Fretzdorff, Buening-Pfaue, Holzapfel, & Betsche, 2005;Khalil, 2006;Shekib, 1994;) due to the growth and proteolytic activity of microorganisms responsible for the fermentation process (Nassar, Mubarak, & El-Beltagy, 2008). Additionally, fermentation improves the nutritional value of pigeon pea since non-nutritive compounds such as a-galactosides, phytic acid, and trypsin inhibitors are reduced while nutrient density and biovailability increases (Torres et al, 2006).…”

“…Technological processes, such as fermentation and germination, have been used to reduce the non-nutritive factors in legumes as well as to improve their nutritional quality (Frias et al, 1996;Torres et al, 2006. Regarding protein quality, the fermentation process affects the nutritional quality of legumes by improving the protein content and digestibility as a consequence of the partial degradation of complex stored proteins into more simple and soluble products (Shekib, 1994). On the other hand, germination involves complex changes that propitiate the breakdown of macromolecules, which increases protein digestibility, improving the amino acid contents and, consequently, resulting in more digestible foodstuffs (Urbano et al, 2005;Urooj & Puttaraj, 1994) and also bioactive compounds can appear (Martinez-Villaluenga, Kuo, Lambein, Frias, & VidalValverde, 2006).…”

Modification of Storage Protein Content and Quality in Legume Seeds

“…Most vicilins undergo a more extensive proteolytic processing than the legumins, resulting in a number of polypeptide fragments which, despite the loss of covalent continuity, still keep together in an associated structure (Gatehouse et al, 1983). Phaseolin, the major seed storage protein from Phaseolus vulgaris (Bollini and Chrispeels, 1978) is one of the most studied vicilins, with its three-dimensional structure known at 2.2 Å resolution (Lawrence et al, 1990;1994).…”

Effect of Yeast Fermented Brown Rice Flour Substitution on Nutritional, Rheological and Textural Properties of Steamed Brown Rice Bread

“…Certainly, fermentation is an ancient, inexpensive and simple technique that can be applied at home and an important technique in the third world countries for enrichment and preservation of a food material [21]. However, investigations concerning influence of food processes, such as fermentation on the fate of nutritive components and the rheological properties of steamed brown rice bread as an important non-gluten product, are still limited.…”