Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product

Reyes-Moreno, Cuauhtémoc; Cuevas-Rodríguez, EO; Milán-Carrillo, Jorge; Cárdenas-Valenzuela, O. G.; Barrón-Hoyos, Jesús Manuel

doi:10.1002/jsfa.1637

Cited by 60 publications

(50 citation statements)

References 32 publications

(39 reference statements)

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“…Solid state fermentation (SSF) represents a technological alternative for processing a great variety of legumes and/or cereals to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics (Reyes-Moreno, 2004). A. niger significantly (P < 0.05) increased crude protein in leaves of E. cyclocarpum up to day 14 beyond which there was no further increase (Table 3).…”

Section: Chemical Compositionmentioning

confidence: 99%

Biodegradation of Antinutritional Factors in Whole Leaves of Enterolobium cyclocarpum by Aspergillus niger Using Solid State Fermentation

Ayuk¹,

Iyayi²,

Okon³

et al. 2014

JAS

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In the tropics, native pastures and crop residues constitute the major feed resources for ruminants. There are available seasonally and of low quality. They contribute to the limitation of ruminant production which is predominantly managed by small holders. Enterolobium cyclocarpum (EC) is a hardy multipurpose tree (MPT) that has potential as supplement for ruminant feeding. However, anti nutritional factors (ANFs) contained in the leaves of EC could have negative effects on its nutritive value. Fungal biodegradation by solid substrate fermentation (SSF) of four ANFs namely: tannin, saponin, phytic acid and oxalate in leaves of EC was investigated. Aspergillus niger was used to inoculate whole leave samples of the EC. The levels of ANFs in the leaf substrates were estimated after 0, 7, 14, 21 and 28 days. Inoculation of the whole leaf samples of the EC with A. niger caused reductions in the ANFs. Percentage reduction in EC was 42.7%, 28.7%, 25.5%, and 26.5% for tannins, saponins, phytic and oxalate respectively. At the same time, it significantly (p<0.05) increased crude protein levels in the leaves of EC up to day 14 beyond which there was no further significant increase. The results of ether extract, acid detergent fibre and neutral detergent fibre (NDF) showed decrease as period of fermentation increased. It could be concluded from this study that the solid state fermentation of whole leaves of E. cyclocarpum by A. niger was sufficient to degrade antinutritional factors and caused significant improvement in the substrate nutrient composition. The reduction in antinutritional factors: tannins, saponins, phytic acid and oxalate, protein enrichment and simultaneous degradation of fibrous fractions (ADF and NDF) and ether extract showed the importance of fungal fermentation in improving the nutritive value of MPTs.

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Section: Chemical Compositionmentioning

confidence: 99%

Biodegradation of Antinutritional Factors in Whole Leaves of Enterolobium cyclocarpum by Aspergillus niger Using Solid State Fermentation

Ayuk¹,

Iyayi²,

Okon³

et al. 2014

JAS

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“…Bioprocessed common bean flours were prepared using the procedure described by Reyes-Moreno et al [25] with minor modifications. Common bean seeds were soaked at 25˚C for 16 h in acetic acid solution (pH 3.0).…”

Section: Manufacture Of Bioprocessed Common Bean Flours (Bcbf)mentioning

confidence: 99%

Solid State Bioconversion for Producing Common Bean (Phaseolus vulgaris L.) Functional Flour with High Antioxidant Activity and Antihypertensive Potential

Guzmán-Uriarte¹,

Sánchez-Magaña²,

Angulo-Meza³

et al. 2013

FNS

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The main objective of this investigation was to study the time effect during solid state bioconversion (SSB) on total phenolics content (TPC) and antioxidant activity (AoxA) of common beans to improve antihypertensive functionality. Cooked cotyledons of dehulled common beans were inoculated with a suspension of R. oligosporus NRRL 2710 (1 × 10 6 spores/mL), and incubated at 35˚C for times of 24,36,48,60, 72, 84, 96 and 108 h (after 108 h the cotyledons showed off odor). Flours from bioprocessed dehulled common bean from each incubation time were blended with their corresponding milled seed coats. The best time for producing bioprocessed common bean (added with seed coats) functional flour with the highest AoxA (ORAC value = 17,468 µmol Trolox equivalents (TE)/100 g sample, dw; ABTS value = 13,505 µmol TE/100 g sample, dw) was 108 h. The SSB process substantially increased TPC and total hydrophilic AoxA and antihypertensive potential of common beans in 2.24, 2.45 -2.73 and 6769 times, respectively. Proteins hydrolyzates from unprocessed whole and bioprocessed (108 h) common beans had IC 50 [concentration needed to inhibit 50% the activity of angiotensin converting enzyme (ACE)] of 79.2 and 0.0117 µg/mL, respectively. The SSB is an efective strategy to improve the TPC of common beans for enhanced functionality with improved antioxidant activity and antihypertensive potential.

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“…It has also been proved that fermentation induce favorable changes in the legumes antinutrients, such as reduction in the activity of enzymatic inhibitors (i.e. phytates and tannins; Reyes-Moreno et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus)

Valdez-González¹,

Gutiérrez‐Dorado²,

García-Ulloa³

et al. 2018

Span. j. agric. res.

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Among the most typical feed sources for tilapia, plants represent a low-cost source in substituting for traditional high-cost feed ingredients. Fermentation, hardening and dehulling are common grains processing techniques to make plant nutrients available and more digestible to fish. Apparent digestibility coefficients (ADC) of dry matter and protein, and antinutrients (phytic acid and tannins) in fermented, hardened and dehulled chickpea (Cicer arietinum) meals were determined for juvenile Nile tilapia (Oreochromis niloticus). The highest ADC was obtained with processed (fermented, hardened and dehulled) chickpea meals compared with non-processed. Results indicated that fermentation increased the protein content by 13.1%, decreased the content of ash and phytic acid (47.5 and 45%, respectively), and increased the ingredient apparent digestibility of dry matter (ADM) by 23.2%, and the ingredient apparent digestibility of protein (ADP) by 41.9%. Dehulling meal increased the protein (5.7%) and lipid (6.4%) content of chickpea grains; decreased fiber, ash and tannin content (75.3%, 19.1%, and 84.5%, respectively); and increased ADM by 12.8%, and ADP by 10.4%. We conclude that fermented, hardened and dehulled chickpea meals represent a potential alternative in diets for juvenile O. niloticus.Additional key words: aquafeeds; plant-based feed ingredients; bioprocessing; antinutritional compounds; tilapia. Abbreviations used: ADC (apparent digestibility coefficients); ADM (apparent digestibility of dry matter); ADP (apparent digestibility of protein); SSF (solid-state fermentation).Authors' contributions: Conceived and designed the experiments: RGD and HRG. Performed the experiments: FJVG, RGD and BLCR. Analyzed the data: FJVG, MGU and HRG. All authors wrote and approved the final manuscript.Citation: Valdez-González, F. J.; Gutiérrez-Dorado, R.; García-Ulloa, M.; Cuevas-Rodríguez, B. L.; Rodríguez-González, H. (2018). Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus).

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Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product

Cited by 60 publications

References 32 publications

Biodegradation of Antinutritional Factors in Whole Leaves of Enterolobium cyclocarpum by Aspergillus niger Using Solid State Fermentation

Biodegradation of Antinutritional Factors in Whole Leaves of Enterolobium cyclocarpum by Aspergillus niger Using Solid State Fermentation

Solid State Bioconversion for Producing Common Bean (<i>Phaseolus</i> <i>vulgaris</i> L.) Functional Flour with High Antioxidant Activity and Antihypertensive Potential

Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus)

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Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product

Cited by 60 publications

References 32 publications

Biodegradation of Antinutritional Factors in Whole Leaves of Enterolobium cyclocarpum by Aspergillus niger Using Solid State Fermentation

Biodegradation of Antinutritional Factors in Whole Leaves of Enterolobium cyclocarpum by Aspergillus niger Using Solid State Fermentation

Solid State Bioconversion for Producing Common Bean (&lt;i&gt;Phaseolus&lt;/i&gt; &lt;i&gt;vulgaris&lt;/i&gt; L.) Functional Flour with High Antioxidant Activity and Antihypertensive Potential

Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus)

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Solid State Bioconversion for Producing Common Bean (<i>Phaseolus</i> <i>vulgaris</i> L.) Functional Flour with High Antioxidant Activity and Antihypertensive Potential