Nutritive Quality of Fermented Cowpeas (Vigna Sinensis) and Chickpeas (Cicer Arietinum)

Zamora, Agnes F.; Fields, M. L.

doi:10.1111/j.1365-2621.1979.tb10049.x

Cited by 91 publications

(38 citation statements)

References 9 publications

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“…The knowledge that conjugated forms have less biological effect than aglycones has stimulated the development of technological processes to obtain soybean products rich in isofl avone aglycones by different treatments such as addition of enzymes or by the action Fermentation is an ancient technology that remains one of the most practical methods for enhancing the nutritional and organoleptic qualities of foods. It has been reported that the fermentation causes a general improvement in the nutritional value of legumes [Zamora & Fields, 1979;Akpapunam & Achinewhu, 1985]. In general, fermentation of legumes leads to an improvement in their nutritional value, such as in protein quality, increased palatability, increased levels of B vitamins [Frías et al, 1996;Granito et al, 2005].…”

Section: Introductionmentioning

confidence: 99%

Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

Dueñas¹,

Hernández²,

Robredo³

et al. 2012

Pol. J. Food Nutr. Sci.

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In this work, the effect of solid-substrate fermentation with Aspergillus oryzae, Rhizopus oryzae and Bacillus subtilis of soybean seeds on bioactive phenolic compounds was studied. Among the analysed sample extracts several phenolic compounds, hydroxybenzoics, hydroxycinnamics and fl avonoids, such as fl avonols, fl avanones, isofl avones were identifi ed by HPLC-DAD-ESI/MS. The results obtained indicate that fermentation process carried out in seeds inoculated with different microorganisms produced signifi cant changes in fl avonoids and phenolic acids contents. A signifi cant increase in the content of phenolic acids was observed in the samples fermented with the different microorganisms with respect to soybean without fermentation and fermented naturally. Fermentation process produced also important changes in fl avonoids compounds, with a signifi cant formation in isofl avone aglycone contents such as daidzein, glycitein and genistein as a consequence of glucosidase activity of microorganism in this process, showing signifi cant differences (p<0.05) with respect to control. Therefore, this process was shown to be a good way to increase the phenolic content of soybean, which could confer health-promoting effects.

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Section: Introductionmentioning

confidence: 99%

Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

Dueñas¹,

Hernández²,

Robredo³

et al. 2012

Pol. J. Food Nutr. Sci.

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show abstract

“…Ce résultat corrobore les étu-des de Zamora et Fields (1979). L'amélio-ration de la digestibilité proviendrait d'une part de la disponibilité de l'amidon vis à vis des enzymes (Cronk et al 1977) et d'autre part de l'élimination des inhibiteurs de l'amylase que sont les phytates et les polyphénols (Thompson et Yoon, 1984 (Brou, 2000), l'amidon résistant et les fibres contribueraient à développer les flatulences (Champ et al, 1990).…”

Section: Discussionunclassified

Evaluation De La Performance Nutritionnelle D\'une Farine Infantile Composée Chez De Jeunes Rats

Brou¹,

Dadié²,

Nje³

et al. 2009

Agronomie Africaine

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RESUMEUne farine composée à base de maïs, de niébé et de manioc a été obtenue à partir de fermentation associée et soumise au jeune rat mâle W istar, comme aliment de complément. Cette farine fermentée (FF) est mieux consommée par les rats (8,0 0,6 g- ). L'efficacité alimentaire de la farine fermentée est 2 fois plus élevée (0,22 g j-1 g-1 ) que celle du témoin (0,1 g g-1 / j-1 ). Par ailleurs, la digestibilité in vitro révèle une meilleure sensibilité de l'amidon de la farine fermentée (82 %) par rapport à celui de la farine non fermentée (48 %). Ces farines produisent in vivo, essentiellement de l'hydrogène et des acides gras à chaînes courtes caractéristiques d'un métabolisme fermentaire des fibres et de l'amidon résistant par la flore microbienne du caecum. La performance alimentaire observée serait la conséquence de l'élimination par la fermentation, de certains facteurs antinutritionnels et de l'amélioration de la digestibilité in vivo de la farine fermentée. ABSTRACT EVALUATION OF THE NUTRITIONAL PERFORMANCE OF WEANING MIXED FLOUR IN THE YOUNG RATThe maize, coopea and cassava bean flour was obtained from associated fementation and given to young male rat wistar as food supplement. The fermented flour was more accepted by the rats (8,0 0,6g-

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“…Total soluble solids (TSS) measurements were carried out using hand refractometers (Atago Co., Ltd., Tokyo, Japan). Titratable acidity (TA), expressed as tartaric acid, was determined by titration 0.1 mol equivalent/L NaOH to pH 8.1 (Zamora & Fields, 1979). The reducing sugar and total sugar of each sample were determined according to the AOAC (1995) procedures.…”

Section: Methodsmentioning

confidence: 99%

Histamine production by bacilli bacteria, acetic bacteria and yeast isolated from fruit wines

Chang

Chen

Jiang

et al. 2009

LWT - Food Science and Technology

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Nutritive Quality of Fermented Cowpeas (Vigna Sinensis) and Chickpeas (Cicer Arietinum)

Cited by 91 publications

References 9 publications

Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

Evaluation De La Performance Nutritionnelle D\'une Farine Infantile Composée Chez De Jeunes Rats

Histamine production by bacilli bacteria, acetic bacteria and yeast isolated from fruit wines

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