Zeitschriftenartikel: „Legume-based Fermented foods“

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Roy, Arindam, Bijoy Moktan und Prabir K. Sarkar. „Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods“. Food Control 18, Nr. 12 (Dezember 2007): 1555–64. http://dx.doi.org/10.1016/j.foodcont.2006.12.006.

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Duhan, Joginder Singh, Pardeep Sadh, Pooja Saharan und Surekha Duhan. „Bio-enrichment of phenolics and antioxidant activity of combination of Oryza sativa and Lablab purpureus fermented with GRAS filamentous fungi“. Resource-Efficient Technologies, Nr. 3 (01.09.2017): 347–52. http://dx.doi.org/10.18799/24056529/2017/3/143.

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Cereal and legumes meet a considerable requirement of protein and carbohydrate of the local population. Most of the foods are cereal based but some cereal/legume or legume based foods are also common in many countries of Asia and Africa. In present study, the effect of fermentation on total phenolics, antioxi- dant activity and α-amylase enzyme activity of ethanolic extracts of each of seeds and flours combination (1:1) of Oryza sativa (rice) and Lablab purpureus (seim) was determined. The percentage inhibition of free radicals formation by DPPH and ABTS assays was found maximum i.e. 80.66 ±0.21, 97.67 ±0.35 on 4th day of incubation of combined sample of rice and seim seeds fermented with Aspergillus oryzae and As- pergillus awamori, respectively. The increased percentage inhibition of free radical formation of fermented samples was found greater than the non-fermented samples (65.88 ±0.15, 42.00 ±0.63). The TPC of sub- strate i.e. rice:seim seeds (1:1) was also found maximum i.e. 47.53 ±0.20 on 5th day of fermentation with A. awamori . α-amylase activity of fermented samples was also found higher than that of non fermented samples. Almost similar results were obtained in combined flour extract of both the substrates. Increase in level of α-amylase enzyme during SSF indicates that enzymes produced by microorganisms were re- sponsible for release of bound phenolics which may be responsible for increase in antoxidant activity of extracts of fermented seeds and flour combination a cereal and a legume.

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Roy, Arindam, Bijoy Moktan und Prabir K. Sarkar. „Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India“. Food Control 18, Nr. 11 (November 2007): 1405–11. http://dx.doi.org/10.1016/j.foodcont.2006.10.001.

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Toor, Barinderjeet Singh, Amarjeet Kaur, Param Pal Sahota und Jaspreet Kaur. „Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus“. Food Technology and Biotechnology 59, Nr. 4 (2021): 530–42. http://dx.doi.org/10.17113/ftb.59.04.21.7319.

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Research background. Legumes are superior sources of macro- and micronutrients which can be further enhanced by fermentation. This can assist in addressing the food security concerns. The present study aims to determine the effect of fermentation by Rhizopus oligosporus on nutritional and antinutritional composition of some commonly consumed legumes. Experimental approach. Chickpea (kabuli and desi), pigeon pea and soybean were fermented with Rhizopus oligosporus (at 34 °C for 52 h), dried at 45 °C for 16–18 h and milled. Antioxidant potential, phenolic composition, antinutrients, mineral composition and FTIR spectra of fermented and unfermented flour samples were evaluated. Results and conclusions. Fermentation significantly (p<0.05) enhanced the total phenolic and flavonoid contents, and antioxidant properties (radical scavenging activity, reducing power, ferric reducing antioxidant power and metal chelation) of kabuli and desi chickpeas, and soybean. Although fermented pigeon pea exhibited excellent antioxidant properties, the effect of fermentation on such properties was either minimal or insignificant. Additionally, quantification of specific phenolics using HPLC showed higher mass fractions of certain compounds such as chlorogenic, p-hydroxybenzoic, gallic and vanillic acids in fermented legumes. Mass fraction of phytic acid in all the fermented legumes was reduced (p<0.05), while trypsin inhibition increased (p<0.05). In kabuli and desi chickpeas, and pigeon pea, saponin mass fraction increased (p<0.05) while it decreased in soybean. Tannin mass fraction increased (p<0.05) in desi chickpea, pigeon pea and soybean and decreased (p<0.05) in kabuli chickpea. Furthermore, fermentation enhanced the content and estimated bioavailability of minerals. FTIR spectrum of fermented and unfermented legumes showed the presence of several functional groups and modifications in the molecular structure after fermentation. Novelty and scientific contribution. To our knowledge, this is the first study where legume (kabuli and desi chickpeas, pigeon pea and soybean) fermentation by Rhizopus oligosporus has been assessed for nutritional and antinutritional profile and FTIR spectra. We concluded that the treatment resulted in an optimal balance of nutrients and antinutrients. The process proved to be a potential tool for tackling the concerns of nutritional security, and thus can be proposed for the development of novel legume-based functional foods.

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Mbata, Theodore, M. J. Ikenebomeh und I. Ahonkhai. „Nutritional Status of Maize Fermented Meal By Fortification With Bambara-Nut“. African Journal of Food, Agriculture, Nutrition and Development 7, Nr. 13 (24.04.2007): 01–13. http://dx.doi.org/10.18697/ajfand.13.2115.

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Studies were conducted to develop an appropriate household/small scale enterprise level technique for the production of bambara-nut-fortified fermented maize dough or meal by comparing different treatments, processing methods and fortification levels. The effect of fortification of maize base d traditional foods with legume protein, bambara-nut at 0%. 10% and 20% replacement levels, on the rate of fermentation and organoleptic product quality were investigated . Sensory characteristics, amino acid pattern, proximate composition (moisture, protein, fat, ash, carbohydrate) pH, titratable acidity and rheological properties (pasting temperature, peak viscosity, viscosity at 95 o C and 95 o C hold and viscosity at 50 o C) were used as the indices of quality. The results obtained showed that Bambara-nut addition caused only minimal changes in the proximate composition with the exception of protein content, which increased remarkably from 10.1% to 16.4% and 10.1% to 16.2% with 20% bambara-nut addition respectively for boiled and raw bambara-nut fortified fermented maize dough. The product pH decreased with concomitant increase in moisture, fat, ash and titratable acidity with increasing bambara- nut addition. A significant improvement was also achieved in the lysine and tryptophan pattern of the fortified dough compared to the unfortified lot. However, boiling bambara-nut for 20 min before incorporation into the maize for milling and fermentation imparted a desirable flavour. This results showed that the most appropriate technique for the production of bambara- fortified high protein fermented maize dough has been suggested to involve incorporation of boiled whole bambara-nut in soaked maize before milling and fermentation for improved sensory characteristics, enhanced nutritive value and optimal functional properties. Little or no changes in the pasting viscosity characteristics occurred in raw bambara-nut fortified fermented maize dough. Organoleptic evaluation revealed that the foods were well accepted. Based on the findings of the study, the application of Bambara-nut fortification to traditional foods suggests a viable option of promoting the nutritional quality of African maize – based traditional foods with acceptable rheological and cooking qualities.

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Anaemene, Doris I., John A. Daramola und Omotolani A. Adejare. „Physico-Chemical and Sensory Evaluation of Maize-Pigeon Pea Based Complementary Foods Fortified with Milk and Fish powder“. Dutse Journal of Pure and Applied Sciences 9, Nr. 2b (16.07.2023): 76–85. http://dx.doi.org/10.4314/dujopas.v9i2b.9.

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Undernutrition among young children during the complementary feeding is high. Quality cereallegume based complementary food fortified with fish or milk would contribute towards reduction of undernutrition in young children. There is need for information on the animal source food that confers the best nutritional value on cereal-legume based complementary foods. This study assessed the physicochemical and sensory characteristics of maize-pigeon pea based complementary foods fortified with either milk or fish. Two complementary foods fortified with milk (COMPIM) and fish (COMPIF), were formulated from germinated maize, fermented pigeon pea, carrot and date powder using NutriSurvey application. The formulated diets were evaluated for nutrients, anti-nutrients, functional and sensory properties using standard methods and compared with commercial complementary food (CCF) and maize gruel (HCF). Data was analysed using Analysis of variance (ANOVA) and significant means were separated via Duncan’s multiple range test at p<0.05. COMPIF AND COMPIM were comparable in nutrient contents except in beta-carotene, lysine and methionine. Both formulated diets compared favourably with the commercial complementary food in crude protein, ash and moisture contents but had significantly (p<0.05) lower calcium and iron values. COMPIF had the highest lysine (0.57%) and methionine (0.21%) contents as well as lower anti-nutrients content compared to COMPIM. COMPIF had lower Water Absorption Capacity (WAC) and viscosity than COMPIM (86.67 mg/100 g; 9.50 ml/s vs 93.75%; 13.30 ml/s). COMPIM was rated higher than COMPIF in terms of taste, aroma and overall acceptability. The maize-pigeon pea complementary food fortified with fish was better than the one fortified with milk in terms of beta-carotene, lysine, methionine, functional and anti-nutritional properties but was less accepted. Further work is needed to improve the organoleptic properties of complementary foods fortified with fish.

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Belobrajdic, Damien P., Genevieve James-Martin, Darren Jones und Cuong D. Tran. „Soy and Gastrointestinal Health: A Review“. Nutrients 15, Nr. 8 (19.04.2023): 1959. http://dx.doi.org/10.3390/nu15081959.

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Soybean is the most economically important legume globally, providing a major source of plant protein for millions of people; it offers a high-quality, cost-competitive and versatile base-protein ingredient for plant-based meat alternatives. The health benefits of soybean and its constituents have largely been attributed to the actions of phytoestrogens, which are present at high levels. Additionally, consumption of soy-based foods may also modulate gastrointestinal (GI) health, in particular colorectal cancer risk, via effects on the composition and metabolic activity of the GI microbiome. The aim of this narrative review was to critically evaluate the emerging evidence from clinical trials, observational studies and animal trials relating to the effects of consuming soybeans, soy-based products and the key constituents of soybeans (isoflavones, soy proteins and oligosaccharides) on measures of GI health. Our review suggests that there are consistent favourable changes in measures of GI health for some soy foods, such as fermented rather than unfermented soy milk, and for those individuals with a microbiome that can metabolise equol. However, as consumption of foods containing soy protein isolates and textured soy proteins increases, further clinical evidence is needed to understand whether these foods elicit similar or additional functional effects on GI health.

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Kårlund, Anna, Carlos Gómez-Gallego, Jenni Korhonen, Outi-Maaria Palo-oja, Hani El-Nezami und Marjukka Kolehmainen. „Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources“. Nutrients 12, Nr. 4 (08.04.2020): 1020. http://dx.doi.org/10.3390/nu12041020.

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In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.

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Diez-Ozaeta, Iñaki, Laura Vázquez-Araújo, Olaia Estrada, Telmo Puente und John Regefalk. „Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives“. Foods 13, Nr. 5 (22.02.2024): 664. http://dx.doi.org/10.3390/foods13050664.

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Plant-based products are currently gaining consumers’ attention due mainly to the interest in reducing the consumption of foods of animal origin. A comparison of two fermentative processes utilizing dairy milk and a rice beverage was conducted in the present study, using a commercial lactic acid bacteria strain combination (CH) and a selected mixture of lactic acid bacteria from yogurt (LLV). Cell viability and physicochemical characteristics (total soluble solids, pH, total acidity) were determined to describe the samples before and after fermentation, as well as the volatile composition (gas chromatography–mass spectrometry) and the sensory profile (Rate-All-That-Apply test). Results of the analyses showed significant differences among samples, with a clear effect of the raw material on the volatile profile and the sensory characterization, as well as a significant effect of the microbial combination used to ferment the matrices. In general, the selected LLV strains showed a greater effect on both matrices than the commercial combination. Dairy samples were characterized by a volatile profile represented by different chemical families (ketones, lactones, acids, etc.), which contributed to the common descriptive attributes of milk and yogurt (e.g., dairy, cheese). In contrast, rice beverages were mainly characterized by the presence of aldehydes and alcohols (cereal, legume, nutty).

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Demarinis, Chiara, Michela Verni, Loris Pinto, Carlo Giuseppe Rizzello und Federico Baruzzi. „Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts“. Foods 11, Nr. 21 (25.10.2022): 3346. http://dx.doi.org/10.3390/foods11213346.

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In this study, the effect of selected Lactobacillus acidophilus ATCC 4356, Limosilactobacillus fermentum DSM 20052, and Lacticaseibacillus paracasei subsp. paracasei DSM 20312 strains on the sensory characteristics, and protein and amino acid content of fermented water extracts derived from lupin, pea, and bean grains is reported. Even though all strains were able to grow over 7 log cfu mL−1 and to decrease pH in the range of −0.52 to −1.25 within 24 h, the release of an unpleasant ferric-sulfurous off-odor from the fermented bean water extract prohibited further characterization. Lupin and pea grain-based beverages underwent an in-depth sensory evaluation using a simplified check-all-that-apply (CATA) method, finding new and appreciable sensory notes such as cooked ham, almonds, and sandalwood. Fermented lupin water extract showed higher total protein content (on average, 0.93 mg mL−1) in comparison to that of pea grains (on average, 0.08 mg mL−1), and a free amino acid content (on average, 3.9 mg mL−1) close to that of cow milk. The concentrations of these nutrients decreased during refrigerated storage, when the lactic acid bacteria load was always higher than 7 log cfu mL−1. The results of this study indicated that lactic fermentation improves the sensory characteristics of these innovative legume-based beverages, which sustained high loads of viable lactobacilli up to the end of cold storage.

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Cichońska, Patrycja, und Małgorzata Ziarno. „Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics“. Microorganisms 10, Nr. 1 (31.12.2021): 91. http://dx.doi.org/10.3390/microorganisms10010091.

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Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products and the selection of microorganisms suitable for this process. The review provides a brief overview of lactic acid bacteria (LAB) and their use in fermentation of legumes and legume-based beverages. Its scope also extends to prebiotic ingredients present in legumes and legume-based beverages that can support the growth of LAB. Legumes are a suitable matrix for the production of plant-based beverages, which are the most popular products among dairy alternatives. Legumes and legume-based beverages have been successfully fermented with LAB. Legumes are a natural source of ingredients with prebiotic properties, including oligosaccharides, resistant starch, polyphenols, and isoflavones. These compounds provide a broad range of important physiological benefits, including anti-inflammatory and immune regulation, as well as anti-cancer properties and metabolic regulation. The properties of legumes make it possible to use them to create synbiotic food, which is a source of probiotics and prebiotics.

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Emkani, Mehrsa, Bonastre Oliete und Rémi Saurel. „Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review“. Fermentation 8, Nr. 6 (24.05.2022): 244. http://dx.doi.org/10.3390/fermentation8060244.

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Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. However, their application is still limited due to the presence of antinutritional and allergenic compounds, their poor technological properties, and their unpleasant sensory characteristics. Fermentation has been traditionally applied to counteract these inconveniences. At present, lactic acid fermentation of legumes is attracting the attention of researchers and industry in relation to the development of healthier, tasty, and technologically adapted products. Hence, we aimed to review the literature to shed light on the effect of lactic acid fermentation on legume protein composition and on their nutritional, functional, technological, and sensorial properties. The antimicrobial activity of lactic acid bacteria during legume fermentation was also considered. The heterogenicity of raw material composition (flour, concentrate, and isolate), the diversity of lactic acid bacteria (nutriment requirements, metabolic pathways, and enzyme production), and the numerous possible fermenting conditions (temperature, time, oxygen, and additional nutrients) offer an impressive range of possibilities with regard to fermented legume products. Systematic studies are required in order to determine the specific roles of the different factors. The optimal selection of these criteria will allow one to obtain high-quality fermented legume products. Fermentation is an attractive technology for the development of legume-based products that are able to satisfy consumers’ expectations from a nutritional, functional, technological, and sensory point of view.

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Chavan, Mayuri, Yogesh Gat, Mugdha Harmalkar und Roji Waghmare. „Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume“. LWT 91 (Mai 2018): 339–44. http://dx.doi.org/10.1016/j.lwt.2018.01.070.

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Mefleh, Marina, Michele Faccia, Giuseppe Natrella, Davide De Angelis, Antonella Pasqualone, Francesco Caponio und Carmine Summo. „Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters“. Foods 11, Nr. 22 (10.11.2022): 3578. http://dx.doi.org/10.3390/foods11223578.

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Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus thermophilus (ST), a co-culture of ST with Lactococcus lactis (STLL) and a co-culture of ST with Lactobacillus plantarum (STLP). The effect of fermentation on the biochemical, texture and sensorial parameters was evaluated. The same beverage without inoculum was used as a control (CTRL). All the obtained fermented beverages were characterized by high protein (120.00 g kg−1) and low-fat contents (17.12 g kg−1). Fermentation contributed to a decrease in the contents of phytic acid by 10 to 79% and saturated fatty acids by 30 to 43%, with the STLP fermentation exercising the major effect. The three culture starters influenced the texture and sensorial attributes and the profile of the volatile compounds differently. Fermentation increased the lightness, consistency, cohesivity and viscosity of the formulated beverages. On a sensorial level, STLL had a major effect on the acidity, sourness and astringency, while both ST and STLP affected the creaminess, solubility and stickiness. Legumes and grass aromas were masked in LAB-fermented samples, probably due to a new VOC formation. The functional properties of LAB fermentation, along with the high protein content of the black chickpeas concentrate, provide the opportunity to formulate a clean label and safe plant-based fermented beverage with higher nutritional value compared to the others currently found in the market.

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PARRA, K., M. FERRER, M. PIÑERO, Y. BARBOZA und L. M. MEDINA. „Use of Lactobacillus acidophilus and Lactobacillus casei for a Potential Probiotic Legume-Based Fermented Product Using Pigeon Pea (Cajanus cajan)“. Journal of Food Protection 76, Nr. 2 (01.02.2013): 265–71. http://dx.doi.org/10.4315/0362-028x.jfp-12-138.

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The aim of the present study was to evaluate the use of pigeon pea (Cajanus cajan) as an appropriate substrate in the production of a legume-based fermented product with Lactobacillus acidophilus ATCC 314 or Lactobacillus casei ATCC 393 and then to ascertain the effects of the addition of ingredients such as powdered milk and banana or strawberry sauce. The products were analyzed for viable cell counts, pH, and sensory attributes during product manufacture and throughout the refrigerated storage period at 3, 7, 14, 21, and 28 days. Nine types of products were produced. At the end of the storage period, the viability of L. acidophilus was above 7 log CFU/g in the presence of milk and 20% sucrose fruit sauce. For products with L. casei, the lack of ingredients such as milk caused no significant loss in viability; however, a high concentration of sucrose in the fruit sauce was an important factor in maintaining a high L. casei population. L. casei had high viability and good sensory attributes. Both strains could be considered suitable for a pigeon pea–based fermented potential probiotic product and a low-cost protein source.

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Chawafambira, Armistice, Talknice Zvamaziva Jombo und Tafadzwa Mkungunugwa. „Effect of Lacticaseibacillus rhamnosus Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk“. Journal of Food Quality 2022 (28.02.2022): 1–10. http://dx.doi.org/10.1155/2022/3192061.

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The global renewed interest in plant-based milk and products is increasing amongst health-conscious consumers. There is increased utilisation of generic probiotics in the processing of legume milk as alternatives to dairy milk are scarce in Africa. This study evaluated the probiotic potential, physicochemical, and sensory properties of novel fermented cowpea-peanut milk with Lacticaseibacillus rhamnosus Yoba. A 3 × 1 factorial design as ratio of cowpea-peanut milk (1 : 1, 2 : 1, 3 : 1v/v) and the application of 2% w/v L. rhamnosus Yoba obtained from Yoba for Life Foundation, Netherlands, was used. The chemical and mineral contents of the fermented cowpea-peanut milk was analysed using Association of Official Analytical Chemists (AOAC) methods. Quality parameters such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging rate, total antioxidant activity, antinutrient, and amino acids content were determined. The fermented cowpea-peanut milk samples had 7.7–8.1 log CFU/mL viable L. rhamnosus Yoba cells after fermentation. Nutrient content range was given in g/100 g: carbohydrate 5.18–6.05, crude fat 3.3–3.5, crude protein 5.6–7.1, ash 1.04–1.26, crude fibre 0.72–1.18, and total reducing sugars 1.80–2.20. Lysine, leucine, and methionine content was 6.30–7.31, 6.60–8.75, and 1.7–1.86 g/100 g, respectively. Phytic acid and trypsin inhibitor content range was 0.3–0.34 mg/100 g and 0.86–1.12 TIU/mg, respectively. Iron and potassium content (mg/100 g) was 0.48–0.58 and 202–243 with pH 4.1–4.2. DPPH free radical scavenging, and total antioxidant rate was 56–59% and 49–54%, respectively. Physicochemical parameters were significantly different ( p < 0.05). The fermented cowpea-peanut milk had an acceptance rating of 78%. The successful application and consumer acceptability of the fermented cowpea-peanut milk has the potential to increase the utilisation of these legumes and enhance their market value.

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Singh, Deepti, Khan Chand, Anjali Sahal, Sanjay Kumar und Afzal Hussain. „Optimization of fermentation parameters and their impact on the final properties of the cereal-legume-based fermented product“. Journal of Stored Products Research 106 (Mai 2024): 102302. http://dx.doi.org/10.1016/j.jspr.2024.102302.

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Devi, Palanisamy Bruntha, und Suresh Rajendran. „Effect of starter culture on underutilized millet-legume based Indian traditional fermented product in streptozotocin-induced diabetic rats“. Journal of Agriculture and Food Research 11 (März 2023): 100483. http://dx.doi.org/10.1016/j.jafr.2022.100483.

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Skrzypczak, Katarzyna, Katarzyna Michalak, Jakub Wyrostek, Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki und Waldemar Gustaw. „Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik.“ Applied Sciences 12, Nr. 17 (05.09.2022): 8916. http://dx.doi.org/10.3390/app12178916.

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Pulses have desirable nutritional properties and a wide range of applications in the food industry as meat-free, casein-free, gluten-free, and functional food products. Unfortunately, the legume raw material contains some anti-nutrients and allergenic agents; nonetheless, fermentation processes may reduce some of these undesirable compounds. Therefore, the objective of the preliminary investigation was to determine the profile of bacteria occurring after spontaneous fermentation of Lens culinaris Medik. and detect changes in the protein–peptide pattern, including potential modifications of Len c3, i.e., a non-specific lipid-transfer protein (nsLTP) recognized as an important allergen. This study involved MALDI TOF/TOF, Illumina next-generation sequencing, and FT-IR spectroscopy analyses. Sixteen different species were identified in the plant-based material after 48-h spontaneous fermentation. The most abundant species were Lactococcus taiwanensis and Pediococcus pentosaceus (54.95% and 25.34%, respectively). The performed initial analysis revealed that after spontaneous fermentation had occurred the degradation of proteins (~10 kDa) and peptides (6–8 kDa), as well as the decomposition of proteins in the mass range that might be attributed to allergenic nsLTP. The preliminary findings encourage further research into the functional and technological properties of the isolated bacteria and in-depth analyses of the possibility of the removal of allergenic compounds from red lentils through fermentation carried out by the isolates.

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Reyes-Bastidas, M., E. Z. Reyes-Fernández, J. López-Cervantes, J. Milán-Carrillo, G. F. Loarca-Piña und C. Reyes-Moreno. „Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)“. Food Science and Technology International 16, Nr. 5 (Oktober 2010): 427–34. http://dx.doi.org/10.1177/1082013210367559.

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The effects of solid state fermentation (SSF) on physicochemical, nutritional and antioxidant properties of common bean flour were studied. SSF increased protein content (21.7%) and decreased lipids (-38.4%), carbohydrates (-3.5%) and phytic acid (-58.3%). Fermented (tempeh) flour showed higher dispersability, lower water solubility index and pH than unfermented flour. Fermentation also increased an average of 0.21 g/100 g protein, six of the essential amino acids (EAAs), including total sulfur (Met + Cys), the limiting EAAs in unfermented flour (score = 0.91); Lys and Trp decreased 0.21 and 0.09 g/100 g protein, respectively. SSF improved the in vitro protein digestibility and the calculated protein efficiency ratio. Tempeh flour had 2.2-fold more phenolics than the bean flour and exhibited antiradical activity (43%) and antioxidant activity (38%) correlated with total phenolics content. Common bean tempeh flour may be considered for the fortification of widely consumed legume-based food products and also for the prevention of pathologies associated with oxidative stress.

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Papagianni, Olga, Eleni Delli, Melina-Eleni Vasila, Thomas Loukas, Athanasios Magkoutis, Charalampia Dimou, Haralampos C. Karantonis und Antonios E. Koutelidakis. „The Acute Effect of a Novel Miso-Type Sauce, Enhanced with a Carotenoid-Rich Extract from Fruit By-Products, on Postprandial Biomarkers of Oxidative Stress and Inflammation“. Nutrients 14, Nr. 6 (21.03.2022): 1316. http://dx.doi.org/10.3390/nu14061316.

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Several fruit by-products may exert a beneficial role on oxidative stress and inflammation modulation, providing essential bioactive components, such as polyphenols and carotenoids. Recently, the potential bioactivity of miso has been reported. The aim of this dietary intervention–clinical study was to evaluate the acute effect of a novel, functional miso-type sauce based on legumes, on postprandial biomarkers of oxidative stress and inflammation. In this randomized, cross-over design, intervention–clinical trial, 14 healthy volunteers, aged 20–30 years old, consumed a rice meal rich in fat and carbohydrates (258 g), containing a legume-based sauce. After a 1-week washout period, the same subjects consumed the same meal, containing the novel fermented miso-type sauce, enhanced with 50% carotenoid-rich, fruit peel extract. Differences in postprandial total plasma antioxidant capacity according to the FRAP method, serum lipids, glucose, uric acid levels, and antithrombotic activity in platelet-rich plasma were evaluated before, 30 min, 1.5 h, and 3 h after consumption. The results showed that, in comparison to the control group, consumption of the novel sauce resulted in a significantly increased total plasma antioxidant capacity 3 h after consumption (p < 0.05). In addition, we observed a significant attenuation of triglycerides concentration increase in the last 1.5 h in the functional group (p < 0.05). A significant decrease in serum aggregation was found at 30 min and 3 h after functional sauce intake in comparison with the baseline (p < 0.05). Finally, LDL-cholesterol concentrations were significantly reduced 3 h after the functional meal consumption, in comparison with baseline values (p < 0.05). The remaining biomarkers did not show statistically significant differences (p > 0.05). Further investigation is needed in order to validate the current results.

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Roopashri, Arekal N., und Mandyam C. Varadaraj. „Hydrolysis of flatulence causing oligosaccharides by α-d-galactosidase of a probiotic Lactobacillus plantarum MTCC 5422 in selected legume flours and elaboration of probiotic attributes in soy-based fermented product“. European Food Research and Technology 239, Nr. 1 (28.03.2014): 99–115. http://dx.doi.org/10.1007/s00217-014-2207-y.

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Owusu-Kwarteng, James, Dominic Agyei, Fortune Akabanda, Richard Atinpoore Atuna und Francis Kweku Amagloh. „Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds“. Frontiers in Sustainable Food Systems 6 (14.06.2022). http://dx.doi.org/10.3389/fsufs.2022.885328.

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Traditional food fermentation is a practice that precedes human history. Acidic products such as yogurts and sourdoughs or alcoholic beverages produced through lactic acid or yeast fermentations, respectively, are widely described and documented. However, a relatively less popular group of fermented products known as alkaline fermented foods are common traditional products in Africa and Asia. These products are so called “alkaline” because the pH tends to increase during fermentation due to the formation of ammonia resulting from protein degradation by Bacillus species. Plant-based alkaline fermented foods (AFFs) are generally produced from legumes including soybean, non-soybean leguminous seeds, and other non-legume plant raw materials. Alkaline fermented food products such as natto, douchi, kinema, doenjang, chongkukjang, thua nao, meitauza, yandou, dawadawa/iru, ugba, kawal, okpehe, otiru, oso, ogiri, bikalga, maari/tayohounta, ntoba mbodi, cabuk, and owoh are produced at small industrial scale or household levels and widely consumed in Asia and Africa where they provide essential nutrients and health-promoting bioactive compounds for the population. Alkaline food fermentation is important for sustainable food security as it contributes to traditional dietary diversity, significantly reduces antinutritional components in raw plant materials thereby improving digestibility, improves health via the production of vitamins, and may confer probiotic and post-biotic effects onto consumers. In this review, we present currently available scientific information on plant-based AFFs and their role as sustainable sources of nutrients and bioactive compounds for improved health. Finally, we provide perspectives on research needs required to harness the full potential of AFFs in contributing to nutrition and health.

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Adebo, Oluwafemi Ayodeji, Samson Adeoye Oyeyinka, Janet Adeyinka Adebiyi, Xi Feng, Jonathan D. Wilkin, Yusuf Olamide Kewuyemi, Adrian Mark Abrahams und Fidele Tugizimana. „Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review“. International Journal of Food Science & Technology, 28.09.2020. http://dx.doi.org/10.1111/ijfs.14794.

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Arlauskienė, Aušra, Danutė Jablonskytė-Raščė, Lina Šarūnaitė, Monika Toleikienė, Laura Masilionytė, Viktorija Gecaitė und Žydrė Kadžiulienė. „Perennial forage legume cultivation and their above-ground mass management methods for weed suppression in arable organic cropping systems“. Chemical and Biological Technologies in Agriculture 8, Nr. 1 (09.06.2021). http://dx.doi.org/10.1186/s40538-021-00228-5.

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Abstract Background In organic crop farms, growing crop yields are limited by insufficient nitrogen supply to plants and crop weediness. In such farms, legume swards are proposed as a service crop to improve nitrogen cycling. However, a positive effect of nitrogen is not only on cereals but also on weeds. In crop rotation, legume swards can stimulate the competition of cereals using the above-ground mass of legume to control the spread of weeds. The effects of the following methods for weeds control were analyzed: (i) forage legumes (Trifolium pratense L. and T. repens) undersown in cereals, (ii) forage legumes (T. pratense L., Medicago sativa L.) and their mixture with festulolium (x Festuliolium) and their above-ground mass management methods, and (iii) plant-based fertilizers (red clover above-ground mass fermented and composted). Results Oat with red clover undersown reduced weediness more than red clover monocrops, pea, and their mixture with oats. Incorporated undersown white clover mass increased spring barley competitiveness with weeds. When growing legume swards for a longer period of time (green fallow), red clover and their mixture with festulolium are the most suitable for this purpose. The lowest weed dry weight (average 34%, compared with the removal from the field) was obtained while using the mixed management. The cultivation of cereals after forage legumes and their mixtures with festulolium (as a preceding crop) increases its grain yield and competitive ability against weeds. Fermented red clover and fermented pea and spring wheat mixture mass, as a manure, did not increase weediness. Conclusions It was concluded that the effectiveness of the perennial forage legumes is determined by the uses of the above-ground mass: soil cover, mulching, application of green manure, and intensity of mass mineralization. Type of activity of forage legumes on weeds were competition for environmental resources, disruption/promotion of germination, destruction of above-ground mass, reduction of the amount of matured seeds, creation of a physical barrier (mulch), and increase of competitiveness of cereals. Growing forage legumes in pure crops usually leads to a loss of marketable production. Graphic abstract

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Tangyu, Muzi, Michel Fritz, Jan Patrick Tan, Lijuan Ye, Christoph J. Bolten, Biljana Bogicevic und Christoph Wittmann. „Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception“. Microbial Cell Factories 22, Nr. 1 (21.07.2023). http://dx.doi.org/10.1186/s12934-023-02147-6.

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Abstract Background The global market of plant-based milk alternatives is continually growing. Flavour and taste have a key impact on consumers’ selection of plant-based beverages. Unfortunately, natural plant milks have only limited acceptance. Their typically bean-like and grassy notes are perceived as “off-flavours” by consumers, while preferred fruity, buttery, and cheesy notes are missing. In this regard, fermentation of plant milk by lactic acid bacteria (LAB) appears to be an appealing option to improve aroma and taste. Results In this work, we systematically studied LAB fermentation of plant milk. For this purpose, we evaluated 15 food-approved LAB strains to ferment 4 different plant milks: oat milk (representing cereal-based milk), sunflower seed milk (representing seed-based milk), and pea and faba milk (representing legume-based milk). Using GC‒MS analysis, flavour changes during anaerobic fermentations were studied in detail. These revealed species-related and plant milk-related differences and highlighted several well-performing strains delivered a range of beneficial flavour changes. A developed data model estimated the impact of individual flavour compounds using sensory scores and predicted the overall flavour note of fermented and nonfermented samples. Selected sensory perception tests validated the model and allowed us to bridge compositional changes in the flavour profile with consumer response. Conclusion Specific strain-milk combinations provided quite different flavour notes. This opens further developments towards plant-based products with improved flavour, including cheesy and buttery notes, as well as other innovative products in the future. S. thermophilus emerged as a well-performing strain that delivered preferred buttery notes in all tested plant milks. The GC‒MS-based data model was found to be helpful in predicting sensory perception, and its further refinement and application promise enhanced potential to upgrade fermentation approaches to flavour-by-design strategies.

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Adesola, M. O., J. A. Adejuyitan und O. O. Idowu. „Effect of Co-fermentation of Cassava and African Yam Bean on some Compositional and Sensory Properties of Pupuru“. Journal of Scientific Research and Reports, 09.09.2021, 29–35. http://dx.doi.org/10.9734/jsrr/2021/v27i830421.

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Aim: Consumption of pupuru (a cassava based food) is on the increasing trend in most parts of Nigeria, hence the need to improve the nutrients with under-utilised legume, African yam bean (AYB). The aim of this work was to co-ferment cassava and AYB at varying proportion and processed to pupuru flour. Study Design: Randomised Block Design was used in this study to assess the influence of different substitution levels of AYB on the properties of pupuru flour and the meal prepared from it. Methodology: The cassava roots were washed, peeled and grated to mash while the AYB was boiled, decorticated and milled into slurry. The AYB slurry was co-fermented with the cassava mash at different substitution level (0, 10, 20, 30 and 40%) and processed to pupuru flour. The 0% served as control (100% cassava). Samples of pupuru flour were evaluated for proximate composition, mineral and anti-nutritional contents. Meal (stiff dough) prepared from the flour was subjected to sensory evaluation. Data obtained were subjected to statistical analysis using SPSS software package. Results: The protein content ranged from 2.9 to 38.68%. The bulk density, swelling capacity, water absorption capacity ranged from 0.72% - 0.86%, 245.56% – 351.84%, and 191.01% - 255.36% respectively. The oxalate, tannin, phytate, and cyanide contents were in the range of 80.00-175.00 mg/100g, 24.55-73.70 mg/100g, 1.34–3.85 mg/100g, and 0.29-0.58 mg/100g respectively. The sensory attributes of pupuru meal indicated a significant difference (p < 0.05) among the samples, with 100% cassava pupuru been the most preferred in terms of taste and general acceptability.

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