The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Value of Blue Lupin Seeds

Abstract

SummaryThe eff ect of 24-hour fermentation of lupin seeds by diff erent yeast strains on their chemical composition was determined. Aft er fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity signifi cantly improved. The amino acid profi le of fermented products was similar to that of raw lupin seeds. The signifi cant reduction in the mass fraction of oligosaccharides and phytate, but not of alkaloids was found. The pH level of fermented products decreased as a consequence of the increase of lactic and propionic acid mass fractions. The most favourable changes in the chemical composition of blue lupin seeds were obtained in fermentation with Saccharomyces cerevisiae baker's yeast and Fermivin 7013 strain.

Solid-state fermented plant protein sources in the diets of broiler chickens: A review

“…Fermented lupin is gaining more attention as a diet component in monogastric animal feeding. Fermentation can contribute to the improvement of nutritional value of lupin by increasing nutrient availability and effective degradation of ANF (Kasprowicz-Potocka et al., 2015, Kasprowicz-Potocka et al., 2016, Zaworska et al., 2017). Limited information was found on SSF of lupin flour as most papers used the generic term (fermentation) in their titles.…”

“…Limited information was found on SSF of lupin flour as most papers used the generic term (fermentation) in their titles. Fermentation of lupin has been carried out using bacteria (Van Vo et al., 2015, Bartkiene et al., 2018), filamentous fungi (Jiménez-Martínez et al., 2007, Ortega-David and Rodriguez-Stouvenel, 2014) and different yeast strains (Kasprowicz-Potocka et al., 2015, Kasprowicz-Potocka et al., 2016, Ilham et al., 2017). Among the notable yeast strains used, S. cerevisiae is preferred due to its ability to produce enzymes such as β-glucanase (Cenamor et al., 1987), phytase (Ries and Alves Macedo, 2011) and invertase (Arumugam et al., 2014).…”

“…However, in the process, flatulence-inducing gases are produced leading to abdominal pains, interference with nutrient absorption and diarrhoea (Kumar et al., 2010). Fermentation with C. utilis (Kasprowicz-Potocka et al., 2015) and different yeast strains (Kasprowicz-Potocka et al., 2016) completely removed RFO in lupin flour. These findings are consistent with the result of Zaworska et al.…”

“…During fermentation, different types of hydrolases are produced which degrade the oligosaccharides into simple sugars. Studies using yeast, bacteria or both (Kasprowicz-Potocka et al., 2015, Kasprowicz-Potocka et al., 2016, Van Vo et al., 2015, Zaworska et al., 2016, Zaworska et al., 2017, Ilham et al., 2017) reported a decrease in phytic acid content after fermentation. Likewise, tannin content of lupin flour was reduced in the study of Van Vo et al.…”

Effects of fermentation of narrow-leafed lupine (<i>L. angustifolius</i>) seeds on their chemical composition and physiological parameters in rats

“…Fermentation of lupine seeds contributes to the improvement of nutritional value increasing the availability of minerals and leads to more effective degradation of phytates, oligosaccharides and alkaloids (Jiménez-Martínez et al, 2007;Suliburska et al, 2009;Kasprowicz-Potocka et al, 2016). Narrow-leafed lupine (Lupinus angustifolius) is the most popular among lupine species cultivated in Poland because of better growth condition, lower antinutrients content and lower fibre content than other species.…”