The influence of tempeh fermentation and conventional cooking on anti‐nutrient level and protein bioavailability (<i>in vitro</i> test) of grass‐pea seeds

Stodolak, Bożena; Starzyńska-Janiszewska, Anna

doi:10.1002/jsfa.3341

Cited by 27 publications

(29 citation statements)

References 24 publications

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“…The enrichment of plant materials in compounds of antioxidant activity as a result of solid-state fermentation with Rhizopus strains during soy processing was previously reported by Sheih et al (2000). It was also showed in our previous experiments concerning the fermentation of grass pea and common bean seeds (Stodolak and Starzyń ska-Janiszewska 2008;Starzyń ska-Janiszewska et al 2012. The effect observed in the present study was generally stronger in the case of buffer extracts than acetone-water ones.…”

Section: Bioactive Potential Of Tempe and Buckwheat Groatssupporting

confidence: 74%

Effect of Solid-State Fermentation Tempe Type on Antioxidant and Nutritional Parameters of Buckwheat Groats as Compared with Hydrothermal Processing

Starzyńska-Janiszewska

Stodolak

Duliński

et al. 2015

Journal of Food Processing and Preservation

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The effect of fermentation with Rhizopus oligosporus, roasting and cooking on functional parameters and nutritional composition of unroasted buckwheat groats was studied. Tempe showed 57 and 124% higher activity against 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS •+ ) than cooked unroasted and roasted groats, respectively. Efficient doses of mg material necessary to scavenge • OH (IC50) and exert reducing power (RP0.5) were decreased in tempe (by 61% and about 30%, respectively, as compared with roasted groats). All the parameters were strongly correlated with the soluble phenol level. Tempe contained more thiamine (2.5-fold) and riboflavin (7.5-fold) than cooked buckwheat. It had 143 g/kg protein of the highest Cys + Met and Tyr + Phe levels. In vitro bioavailability of tempe protein (56%) was higher than cooked unroasted groats (41%) and similar to cooked roasted ones. Sensory analysis of buckwheat tempe was concluded with a good overall assessment. Tempe-type fermentation may be recommended as a favorable technique of unroasted buckwheat groats processing. PRACTICAL APPLICATIONSConventional cooking and/or roasting of buckwheat seeds influences the nutritional composition and partially diminishes the functional parameters of groats. Tempe-type product obtained from unroasted groats is a convenient food of improved parameters that may broaden the gluten-free product spectrum on the market. Fermented buckwheat groats are also a potential source of flour of advantageous antioxidant parameters for application as a food additive.

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Section: Bioactive Potential Of Tempe and Buckwheat Groatssupporting

confidence: 74%

Effect of Solid-State Fermentation Tempe Type on Antioxidant and Nutritional Parameters of Buckwheat Groats as Compared with Hydrothermal Processing

Starzyńska-Janiszewska

Stodolak

Duliński

et al. 2015

Journal of Food Processing and Preservation

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“…On the other hand, if trypsin inhibition has a low effect on the nutritional value of seeds after cooking, since TIs are heat‐labile compounds, the impact on the nutritional quality of seeds used for animal feed should not be disregarded. This is of extreme importance for monogastric animals, whose growth rate is depressed by high TI levels in feed 15. As shown in Table 4, a threefold variation between the extreme values (11.6 vs 33.1 TIU mg −1 ) was observed in the first growing season.…”

Section: Resultsmentioning

confidence: 94%

“…Uninterrupted overconsumption of seeds for a long period, usually more than 30% of the daily diet for about 3–4 months, can develop in humans as well as in animals a spastic paralysis known since classical times as neurolathyrism 3, 13, 14. In addition to crossing and selection of plants, several processing methods have been proposed for the reduction of ODAP toxicity, but none of them is able to completely prevent the neurotoxic effects of grass pea 3, 4, 11, 15. Recently, methionine supplementation of the diet has been proposed to counteract ODAP toxicity 16…”

Section: Introductionmentioning

confidence: 99%

Environmental effect on yield, composition and technological seed traits of some Italian ecotypes of grass pea (Lathyrus sativus L.)

Piergiovanni

Lupo

Zaccardelli

2010

J. Sci. Food Agric.

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“…The addition of even a small amount of this by-product (5%) to grass pea by the authors (Stodolak and Starzyńska-Janiszewska, 2008;Starzyńska-Janiszewska et al, 2012). The latter difference is most probably the consequence of applying a different method of estimation of this parameter.…”

Section: Discussionmentioning

confidence: 99%

Effect of Flaxseed Oil-Cake Addition on the Nutritional Value of Grass Pea Tempeh

Stodolak

Starzyńska-Janiszewska

Mickowska

2013

FSTR

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Cold-pressed flaxseed oil-cake is rich in nutrients and bioactive compounds. The aim of the study was to examine to what extent the inclusion of this by-product as a fermentation co-substrate can influence the nutritional value of tempeh obtained from grass pea seeds.Flaxseed oil-cake introduction to grass pea seeds (5 − 35% w/w) resulted both in increasing fat content in tempeh products, from 50 to 190%, and in changing the fatty acids profile. n-3 Linolenic acid share in total fatty acids was from 3.6 to over 10 times higher in tempeh with oil-cake addition, dependently on the dose. Furthermore, these products had more advantageous n-6/ n-3 fatty acids ratio (2.5/1 to 0.5/1) than grass pea tempeh (11/1). Grass pea tempeh contained about 300 g/kg protein, of which almost 70% was available in vitro. The introduction of oil-cake to fermentation substrate neither decreased the protein level in tempeh, nor lowered its in vitro availability. Protein of products enriched in oil-cake had lower Lys content by 6 − 12% but higher sulphur amino acids level by 10 − 46% than that of grass pea tempeh.

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The influence of tempeh fermentation and conventional cooking on anti‐nutrient level and protein bioavailability (in vitro test) of grass‐pea seeds

Cited by 27 publications

References 24 publications

Effect of Solid-State Fermentation Tempe Type on Antioxidant and Nutritional Parameters of Buckwheat Groats as Compared with Hydrothermal Processing

Effect of Solid-State Fermentation Tempe Type on Antioxidant and Nutritional Parameters of Buckwheat Groats as Compared with Hydrothermal Processing

Environmental effect on yield, composition and technological seed traits of some Italian ecotypes of grass pea (Lathyrus sativus L.)

Effect of Flaxseed Oil-Cake Addition on the Nutritional Value of Grass Pea Tempeh

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