Prebiotic effect of resistant starch from <i>Vigna unguiculata</i> (L.) Walp. (cowpea) using an <i>in vitro</i> simulated digestion model

Rengadu, Danielle; Gerrano, Abe Shegro; Mellem, John J.

doi:10.1111/ijfs.14304

Cited by 25 publications

(26 citation statements)

References 22 publications

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“…For example, BPs are considered an important staple food in Ghana and Nigeria, where they are used in stews and bakery products (Oboh and Agu, 2010;Phillips et al, 2003). Because of its high nutritional profile, about 6 million hectares of land is used to cultivate BP alone, in West Africa (Rengadu et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

Development of pulse-based probiotics by fermentation using Fiti sachets for the developing world

Hekmat²

2020

NFS

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Purpose This study aims to determine the probiotic potential of Lactobacillus rhamnosus GR-1 from Fiti sachets, in four widely consumed pulses, namely, black-eyed pea, pigeon pea, kabuli chickpea and desi chickpea. The secondary objective was to determine the viability of the fermented pulses during 21 days of storage at 4°C. Design/methodology/approach Each pulse sample was mixed with a Fiti sachet (one gram of freeze-dried consortium of Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus C106) and fermented for up to 120 h. To assess the samples’ storage potential, they were refrigerated at 4°C for 21 days. Microbial enumerations and pH measurements were collected during fermentation and storage to determine the viability and fermentation potential of Lactobacillus rhamnosus GR-1 and Fiti, respectively. Findings There was a significant (p = 0.01) difference in mean microbial counts in all pulse samples throughout fermentation. At 24 h of fermentation, the mean bacterial count of Lactobacillus rhamnosus GR-1 in black-eyed pea, pigeon pea, kabuli chickpea and desi chickpea were 1.32 × 109 ± 0.11, 1.01 × 109 ± 0.16, 1.52 × 109 ± 0.14 and 0.80 × 109 ± 0.05 CFU/mL, respectively. Fermentation of pigeon pea, kabuli chickpea and desi chickpea at 48 h yielded the highest bacterial count for Lactobacillus rhamnosus GR-1 while black-eyed pea reached its highest bacterial count at 72 h of fermentation. The bacterial concentration of all pulse samples remained at around 109 CFU/mL during the refrigeration period of 21 days at 4°C. Furthermore, the pH of all pulse samples were below 4.6 during both fermentation and refrigerated storage. Originality/value Since 2004, the Fiti initiative has economically empowered hundreds of women in East Africa by teaching them how to produce and sell probiotic yogurt containing Lactobacillus rhamnosus GR-1. As a result, Fiti probiotic yogurt was made accessible to vulnerable populations in East Africa who face malnutrition, infectious diseases and environmental toxins. Because of recent climatic changes, milk has become more expensive and inaccessible for local communities. Furthermore, this study found that black-eyed pea, pigeon pea, kabuli chickpea and desi chickpea can be viable and non-diary probiotic alternatives to the Fiti probiotic yogurt in Eastern Africa. This is also the first study of its kind to provide preliminary evidence showing pulses as non-dairy alternatives to Fiti probiotic yogurt.

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Section: Discussionmentioning

confidence: 99%

Development of pulse-based probiotics by fermentation using Fiti sachets for the developing world

Hekmat²

2020

NFS

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“…Cowpeas are a rich source of starch with potential industrial applications (Chinma et al , 2012; Ashogbon & Akintayo, 2013; Kaptso et al , 2016; Ratnaningsih et al , 2016; Kim et al , 2018). Cowpea starch (CS) is rich in resistant starch (RS) fraction (9.42%–32.14%) (Ratnaningsih et al , 2020; Rengadu et al , 2020a, b). The RS fraction has a wide range of health benefits including improved absorption of minerals, prevention of colon cancer and as prebiotics (Hoover et al , 2010; Rengadu et al , 2020a, b).…”

Section: Introductionmentioning

confidence: 99%

“…Cowpea starch (CS) is rich in resistant starch (RS) fraction (9.42%–32.14%) (Ratnaningsih et al , 2020; Rengadu et al , 2020a, b). The RS fraction has a wide range of health benefits including improved absorption of minerals, prevention of colon cancer and as prebiotics (Hoover et al , 2010; Rengadu et al , 2020a, b). Cowpea starch is also a suitable texture modifier in various food applications due to its resistance to enzyme and acid hydrolysis and a higher rate of retrogradation (Ratnaningsih et al , 2016), especially after modification (Huang et al , 2007; Huang et al , 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Cowpea is an important legume that is cultivated in many parts of the world (Oyeyinka et al , 2013). It is a good and cheap source of protein (16%–31%) and carbohydrate (50%–66%) (Giami, 2005; Oyeyinka et al , 2013; Anjos et al , 2016; Rengadu et al , 2020a, b). Cowpeas are also good sources of fibre, iron, zinc and contain substantial amounts of bioactive compounds (Adjei‐Fremah et al , 2019).…”

Section: Introductionmentioning

confidence: 99%

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A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch

Oyeyinka

Adebo

Oyedeji

et al. 2020

Int J of Food Sci Tech

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Cowpea is a food legume with high protein and carbohydrate contents, which could be explored in addressing food and nutritional challenges in many parts of the world. However, some cowpea varieties are difficult to cook, resulting in high energy requirements and greater loss of nutrients. Since the bulk of carbohydrate in cowpea is starch, this component may be explored as an alternative starch source for various industrial applications, especially because cowpea starch is rich in resistant starch with several beneficial physiological effects. Hence, this review summarises the present knowledge on the isolation, composition, physicochemical properties and modification methods of cowpea starch. Future studies that are required to produce cowpea starch with novel properties were highlighted and the need to apply modified cowpea starch in food systems were also noted.

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“…Resistant starch (RS) is the total amount of starch and products of starch degradation resistant to digestion in the upper gastrointestinal tract [241]. RS is a linear a-1,4-d-glucan molecule, which is a fraction of starch that is resistant to digestion by human pancreatic amylase in the small intestine, thus reaching the colon unchanged.…”

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confidence: 99%

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

Cichońska¹,

Ziarno²

2021

Microorganisms

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Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products and the selection of microorganisms suitable for this process. The review provides a brief overview of lactic acid bacteria (LAB) and their use in fermentation of legumes and legume-based beverages. Its scope also extends to prebiotic ingredients present in legumes and legume-based beverages that can support the growth of LAB. Legumes are a suitable matrix for the production of plant-based beverages, which are the most popular products among dairy alternatives. Legumes and legume-based beverages have been successfully fermented with LAB. Legumes are a natural source of ingredients with prebiotic properties, including oligosaccharides, resistant starch, polyphenols, and isoflavones. These compounds provide a broad range of important physiological benefits, including anti-inflammatory and immune regulation, as well as anti-cancer properties and metabolic regulation. The properties of legumes make it possible to use them to create synbiotic food, which is a source of probiotics and prebiotics.

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Prebiotic effect of resistant starch from Vigna unguiculata (L.) Walp. (cowpea) using an in vitro simulated digestion model

Cited by 25 publications

References 22 publications

Development of pulse-based probiotics by fermentation using Fiti sachets for the developing world

Development of pulse-based probiotics by fermentation using Fiti sachets for the developing world

A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

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