Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

Abstract

The effects of solid state fermentation (SSF) on physicochemical, nutritional and antioxidant properties of common bean flour were studied. SSF increased protein content (21.7%) and decreased lipids (-38.4%), carbohydrates (-3.5%) and phytic acid (-58.3%). Fermented (tempeh) flour showed higher dispersability, lower water solubility index and pH than unfermented flour. Fermentation also increased an average of 0.21 g/100 g protein, six of the essential amino acids (EAAs), including total sulfur (Met + Cys), the limiting EAAs in unfermented flour (score = 0.91); Lys and Trp decreased 0.21 and 0.09 g/100 g protein, respectively. SSF improved the in vitro protein digestibility and the calculated protein efficiency ratio. Tempeh flour had 2.2-fold more phenolics than the bean flour and exhibited antiradical activity (43%) and antioxidant activity (38%) correlated with total phenolics content. Common bean tempeh flour may be considered for the fortification of widely consumed legume-based food products and also for the prevention of pathologies associated with oxidative stress.

Antioxidant Potential and α-galactosides Content of Unhulled Seeds of Dark Common Beans Subjected to Tempe-type Fermentation with <i>Rhizopus microsporus</i> var. <i>chinensis</i> and <i>Lactobacillus plantarum</i>

“…What is more important, tempe is characterized by the favourable nutritional composition and a low level of antinutrients (Nout and Kiers, 2005). The substrate for tempe-type processing are usually soybeans, but other plant materials may also be used (Granito et al,2005;Reyes-Bastidas et al,2010;Stodolak et al 2013). When common beans are used as the fermentation substrate, the important advantage may be the decomposition of flatulence-producing α-galactosides, which limit the consumption of common beans in Western countries.…”

“…Dark common bean is also considered functional food (Vadivel et al, 2011) due to the high level of phenolic compounds present in the seed coat (Boateng et al, 2008).However, processes usually applied in order to prepare dry beans for the consumption (soaking and cooking) significantly diminish the antioxidant activity of the seeds, therefore decreasing their functional properties (Xu and Chang, 2009 (Granito et al,2005;Reyes-Bastidas et al,2010;Stodolak et al 2013). When common beans are used as the fermentation substrate, the important advantage may be the decomposition of flatulence-producing α-galactosides, which limit the consumption of common beans in Western countries.…”

Solid State Bioconversion for Producing Functional Flours from Whole Quality Protein Maize and Common Beans with Enhanced Nutritional Value, Antioxidant and Antihypertensive Potential

“…Previous studies of SSB with cereals and legumes have reported a significant increase in total protein content during the fermentation [1,12,25]. Sánchez-Magaña et al [26] reported that the increase in protein content reflects the decrease of other constituents, which might have been lost by leaching during the initial steps of SSB or might have been consumed by the fungus for its growth.…”

“…The bioprocessed quality protein maize (BQPMF) and common bean (BCBF) were prepared according Cuevas-Rodríguez et al [1] and Reyes-Bastidas et al [12], respectively, with modifications. Preliminary studies were realized to determinate the optimal fermentation temperature and time [15].…”

“…Several other substrates have been used to prepare tempeh, e.g. common beans, chickpeas, rice, oat, lupine, home bean, ground nut, wheat, corn/soybean [4,[11][12][13]. The SSB would increase the phenolic, isoflavones content, and antioxidant activity of fungal processed cereals and legumes which will enhance the potential healthrelevant functionality [14].…”