The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review

Garrido-Galand, S.; Asensio-Grau, Andrea; Calvo-Lerma, Joaquim; Andrés, Ana

doi:10.1016/j.foodres.2021.110398

Cited by 85 publications

(58 citation statements)

References 82 publications

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“…In fact, previous studies, in which plant-based substrates were also fermented, dried and milled to produce flours, reported similar reductions in particle size compared to the non-fermented controls [5]. For the fermenting microorganism growth, some of the substrates in the plant cell walls of the grain are consumed, especially fibers and other carbohydrates [4]. The degradation of the external layer of the seeds as a consequence of fermentation could thus explain a facilitated structural breakdown in the milling process [4].…”

Section: Effect Of Solid-state Fermentation On Particle Size Distribu...mentioning

confidence: 83%

“…For the fermenting microorganism growth, some of the substrates in the plant cell walls of the grain are consumed, especially fibers and other carbohydrates [4]. The degradation of the external layer of the seeds as a consequence of fermentation could thus explain a facilitated structural breakdown in the milling process [4].…”

Section: Effect Of Solid-state Fermentation On Particle Size Distribu...mentioning

confidence: 99%

“…Among the many innovations in the food industry in recent decades, some have contributed to the situation described above, while others can be considered as allied strategies to revert it. Fermentation is known for being applied in the production of yoghurts, cheese and alcoholic beverages, but also, several plant-origin by-products have been fermented to increase sensory or technological qualities [4]. Taking this background, the technique is being applied to improve the nutrient profile of cereals and legumes, which result in reduced anti-nutritional factors (ANFs) along with increased protein content and antioxidant activity [5].…”

Section: Introductionmentioning

confidence: 99%

“…Concerning seeds, fermentation has been applied to a lesser extent than in legumes or cereals [4]. However, this vegetal group could largely benefit from this biotechnological process.…”

Section: Introductionmentioning

confidence: 99%

“…In previous research, the use of Pleurotus ostreatus, an edible fungus, has been applied in vegetal-origin substrates, such as lentils, beans or peas, resulting in improved nutrient profile and digestibility, and desirable organoleptic characteristics after drying and milling for the purpose of obtaining stable fermented flours [4]. Some authors have pointed to fermented flours as potential ingredients in the formulation of novel foods, with a balanced nutrient profile that contributes to healthier diets and helps to prevent diet-related pathologies [9,10].…”

Section: Introductionmentioning

confidence: 99%

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Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds

Calvo-Lerma

Asensio-Grau

García-Hernández

et al. 2022

Foods

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Fermentation of plant-based substrates with edible fungi enhances the nutrient profile and digestibility, but it has been scarcely applied to edible seeds, which are rich in healthy lipids. In this study, chia and sesame seeds were solid-state fermented with Pleurotus ostreatus, followed by drying and milling. Fermentation led to increased content of lipid and protein in both seeds’ products, and a change in fatty acid profile in favor of increased polyunsaturated fatty acids. Then, the samples were subjected to in vitro digestion. Lipolysis, determined by nuclear magnetic resonance, was higher in sesame than in chia products, and the fermented counterparts had increased values compared to the controls. In terms of physical properties, fermentation showed reduced particle size and increased matrix degradation and decreased viscosity of the digestion medium, which were related to increased lipolysis. In conclusion, applying solid-state fermentation on chia and sesame seeds could be a recommendable approach.

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Section: Effect Of Solid-state Fermentation On Particle Size Distribu...mentioning

confidence: 83%

Section: Effect Of Solid-state Fermentation On Particle Size Distribu...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Concerning seeds, fermentation has been applied to a lesser extent than in legumes or cereals [4]. However, this vegetal group could largely benefit from this biotechnological process.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds

Calvo-Lerma

Asensio-Grau

García-Hernández

et al. 2022

Foods

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Agro‐Wastes for Cost Effective Production of Industrially Important Microbial Enzymes

Dwivedi

Tanveer

Yadav

et al. 2022

Microbial Biotechnology

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Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (Pisum sativum) varieties with variable protein levels

Fenn¹,

Wang²,

Maximiuk³

2021

Cereal Chem

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Background and objectives: Air classification is a physical process based on particle size and density used to separate pulse flours into protein and starch concentrates. Little information is available on how variety and crude protein content affect physicochemical and functional properties of the air-classified yellow pea proteins. The objective of this work was to investigate the effect of flour protein content on particle size (PS), yield, protein separation efficiency (PSE), composition, anti-nutritional factors, and functionality of the air-classified protein concentrates derived from commercially grown yellow pea varieties.Findings: Pea protein concentrates obtained from high-protein flours had lower PS, PSE, starch, insoluble and total dietary fiber (IDF and TDF), sucrose, raffinose, and stachyose, but higher protein, foaming capacity (FC), and foaming stability (FS) at 30-120 min than that from low-protein flours. Crude protein of the pea flours had no significant effect on yield, ash, soluble dietary fiber (SDF), phytic acid (PA), trypsin inhibitor activity (TIA), water-holding capacity (WHC), oil absorption capacity (OAC), and oil emulsion capacity (OEC) of the corresponding protein concentrates. Among pea varieties, PS, yield, starch, IDF, TIA, sucrose, oligosaccharides, and FS at 30 min of the protein concentrates varied significantly but their PSE, protein, ash, SDF, PA, WHC, OAC, OEC FC, and FS at 10, 60-120 min remained similar.Conclusions: Air classification is better suited to using high-protein pea flour due to low oligosaccharides, high-protein concentration, and foaming properties of resulting protein fractions compared to concentrates derived from low-protein peas. However, lower PSE could be a concern due to presence of more small starch particles in the high-protein pea samples. Significance and novelty:This study showed the relationships between flour protein content and characteristics of the air-classified protein concentrates from yellow peas and identified areas for improvement.

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The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review

Cited by 85 publications

References 82 publications

Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds

Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds

Agro‐Wastes for Cost Effective Production of Industrially Important Microbial Enzymes

Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (Pisum sativum) varieties with variable protein levels

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