Solid-state fermentation as a tool for methylxanthine reduction and simultaneous xylanase production in cocoa meal

Amorim, Graziella Marques; Oliveira, Andréa C.; Gutarra, Melissa Limoeiro Estrada; Godoy, Mateus G.; Freire, Denise Maria Guimarães

doi:10.1016/j.bcab.2017.05.009

Cited by 14 publications

(5 citation statements)

References 56 publications

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“…There was a 46.97 to 77.2% decline in theobromine content of the cocoa pod husk meal postfermentation which is indicative of the ability of R. stolonifer to degrade the methylzanthine backbone of theobromine in the substrate. This reduction coefficient in theobromine agrees with the reports of Adamafio et al, (2011), Bentil et al, (2015), Amorim et al, (2017) and Oduro-Mensah et al, (2018) who recorded significant decline in theobromine concentration after microbial fermentation. A significant reduction in coefficient by 72% was reported for theobromine by Oduro-Mensah et al (2018) after employing a solid state fermentation of cocoa pod husk for 7 days using two strains of fungi, namely: Aspergillus niger and Talaromyces species which is still lower than 77% reported in this current study for the same fermentation period.…”

Section: Amino Acidsupporting

confidence: 92%

Nutritional enhancement of cocoa pod husk meal through fermentation using Rhizopus stolonifer

Olugosi¹,

Agbede²,

Adebayo³

et al. 2019

Afr. J. Biotechnol.

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This study evaluated the effect of fermentation period on the proximate composition, anti-nutritional content, fibre fractions and amino acid profile of cocoa pod husk meal (CPHM). Cocoa pod husk was taken through a solid state fermentation process involving Rhizopus stolonifer as its starter culture for a period of two weeks. The fermented CPHM was dried and analyzed for its proximate composition, anti-nutritional factors, fibre fractions and amino acid profile. The results of the study revealed that the crude protein content of CPHM significantly (P ≤ 0.05) improved during fermentation by 48.59%, while crude fibre and crude lipid decreased significantly (P ≤ 0.05) by 14 and 22%, respectively after 2 weeks of fermentation. The theobromine, tannin and phytate of the fermented samples decreased by 77.3, 94 and 27% after 14 days fermentation, respectively. Also, the neutral detergent fibre (NDF), acid detergent fibre (ADF), acid detergent lignin (ADL), hemicellulose (HEMM) and cellulose (CELL) decreased progressively as the days of fermentation increased and total esssential amino acid (TEAA) of the fermented CPH meal increased significantly (P ≤ 0.05) as days of fermentation increased showing that Rhizopus stolonifer may both enhance CPHM protein quantity and improve its quality. It could be concluded that fermentation with R. stolonifer for 14 days could improve the nutritive value of CPH and thus increase its inclusion in the formulation of diets for animals.

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Section: Amino Acidsupporting

confidence: 92%

Nutritional enhancement of cocoa pod husk meal through fermentation using Rhizopus stolonifer

Olugosi¹,

Agbede²,

Adebayo³

et al. 2019

Afr. J. Biotechnol.

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“…In the first report on biodetheobromination, [ 30 ] achieved 72% theobromine removal from CPH after 7 days of treatment using A. niger as bio-tool. Subsequently, a number of reports have indicated successful detheobromination of CPH and cocoa meal, using isolates of A. niger or A. awamori [ 40 – 42 ]. Isolates of these two Aspergillus spp., however, are known producers of OTA [ 43 ] and so could increase OTA content of substrates.…”

Section: Discussionmentioning

confidence: 99%

Bio-detheobromination of cocoa pod husks: reduction of ochratoxin A content without change in nutrient profile

et al. 2018

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BackgroundUtilization of cocoa pod husks (CPH) in animal feed is hindered by the presence of theobromine, which is variably toxic to animals. Treatment of this agro-waste to remove theobromine, while preserving its nutrient content, would allow beneficial use of the millions of metric tonnes discarded annually. The aim of this study was to assess the suitability of selected theobromine-degrading filamentous fungi for use as bio-tools in degradation of theobromine in CPH.ResultsThe candidate fungi assessed in this study were an Aspergillus niger (AnTD) and three Talaromyces spp. (TmTD-1, TmTD-2, TvTD) isolates. All the fungi eliminated CPH theobromine, 0.15% w/w starting concentration, within 7 days of start of treatment, and were capable of degrading caffeine and theophylline. The fungi decreased CPH ochratoxin A content by 31–74%. Pectin was not detectable in fungus-treated CPH whereas parameters assessed for proximate composition were not affected.ConclusionsThe data provide ample evidence that the four isolates can be applied to CPH for the purpose of eliminating theobromine and decreasing ochratoxin A content without affecting nutrient profile. Comparatively, Talaromyces verruculosus TvTD was considered as most suitable for use as a bio-tool in detheobromination of CPH for animal feed.

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“…Nonetheless, these strategies increased the contents of ash, soluble fibres, phenolics, and methylxanthines (Table 1). The ash content was slightly higher in bread added with green coffee infusion and/or bioprocessed, due to the addition of minerals from green coffee and cocoa bran, materials that present ash contents of approximately 5% (Yeager et al, 2021) and 7% (Amorim et al, 2017), respectively.…”

Section: Resultsmentioning

confidence: 99%

Whole‐wheat bread enzymatically bioprocessed and added with green coffee infusion had improved volume and were sensory accepted when consumers were informed of the presence of healthy substances

Almeida

Brito‐Silva

Costa

et al. 2022

Int J of Food Sci Tech

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This study aimed at investigating the effect of enzymatic bioprocessing and the addition of green coffee infusion on the nutritional, technological, and sensory characteristics of whole-wheat bread as well as of information on sensory profile. The proposed strategies increased minerals and soluble fibre content. Green coffee addition increased phenolics content up to 58% and incorporated caffeine to its composition. Bioprocessing increased bread volume up to 18%. Both strategies modified breads' colour perception. In the blind CATA test, breads were grouped according to the employment of enzymatic bioprocessing, but not to the addition of green coffee infusion. Non-bioprocessed samples were characterised with more favourable terms. The acceptance of bioprocessed breads was improved once information regarding the presence of healthy substances were given. Therefore, the use of both strategies was successful to improve technological and nutritional benefits when information was given to consumers, yielding a bread with promising market potential.

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Solid-state fermentation as a tool for methylxanthine reduction and simultaneous xylanase production in cocoa meal

Cited by 14 publications

References 56 publications

Nutritional enhancement of cocoa pod husk meal through fermentation using Rhizopus stolonifer

Nutritional enhancement of cocoa pod husk meal through fermentation using Rhizopus stolonifer

Bio-detheobromination of cocoa pod husks: reduction of ochratoxin A content without change in nutrient profile

Whole‐wheat bread enzymatically bioprocessed and added with green coffee infusion had improved volume and were sensory accepted when consumers were informed of the presence of healthy substances

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