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Academic literature on the topic 'Legume-based Fermented foods'

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Published: 18 May 2024

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Journal articles on the topic "Legume-based Fermented foods"

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Roy, Arindam, Bijoy Moktan, and Prabir K. Sarkar. "Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods." Food Control 18, no. 12 (December 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, and 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, no. 3 (September 1, 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, and Prabir K. Sarkar. "Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India." Food Control 18, no. 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, and Jaspreet Kaur. "Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus." Food Technology and Biotechnology 59, no. 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, and I. Ahonkhai. "Nutritional Status of Maize Fermented Meal By Fortification With Bambara-Nut." African Journal of Food, Agriculture, Nutrition and Development 7, no. 13 (April 24, 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, and 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, no. 2b (July 16, 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, and Cuong D. Tran. "Soy and Gastrointestinal Health: A Review." Nutrients 15, no. 8 (April 19, 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, and Marjukka Kolehmainen. "Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources." Nutrients 12, no. 4 (April 8, 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, and 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, no. 5 (February 22, 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, and Federico Baruzzi. "Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts." Foods 11, no. 21 (October 25, 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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Dissertations / Theses on the topic "Legume-based Fermented foods"

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Moktan, Bijoy. "Microbiology of some legume-based traditional fermented foods of India." Thesis, University of North Bengal, 2009. http://hdl.handle.net/123456789/1313.

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Sharma, Anand. "Antinutritional factors as influenced by processing parameters during the production of some traditional legume-based fermented foods of India." Thesis, University of North Bengal, 2017. http://ir.nbu.ac.in/hdl.handle.net/123456789/2585.

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Costa, Diogo Miguel Pereira da. "Grass pea miso: Development of miso based on a portuguese legume - microbiota and preservation capacity." Master's thesis, 2018. http://hdl.handle.net/10362/59486.

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Fermented foods are extremely popular nowadays mainly thanks to their health benefits and diversity. One example of a fermented food is miso, a fermented soybean paste very famous in Japan, also considered a functional food and used to make soups or as a seasoning for several dishes. In Japan, miso is made by traditional backslope methods. With the arrival of miso to West-ern countries, more standard, controlled, sustainable and safe processes are needed, starting by switching the soybean by Portuguese legumes (e.g. grass pea) and by developing starters. The aim of this project is to develop an innovative, tastier and safe grass pea miso, using a yeast starter culture and soybean miso as control. The characteristics and evolution of miso were evaluated, based on color and microbiota studies. Results obtained point to an important role of Aspergillus oryzae at the beginning of fer-mentation, and to the maintenance of the viability of yeasts (Candida versatilis) used as a starter along the whole process of miso’s maturation. Also, the obtained product presented good senso-rial characteristics being largely accepted by consumers. The self-preservation capacity of grass pea miso was also evaluated in order to ensure that the product is safe when stored at the consumer’s house and shop shelves. Using challenge tests at several temperatures (4ºC, 25ºC and 37ºC), it was observed a substantial reduction in the pathogenic microorganisms’ population, in most cases leading to its complete elimination. At the temperatures of 37ºC and 25ºC, all the microorganisms were eliminated (except for Bacillus cereus) after 2 days while at 4ºC it takes more than 30 days for them to be eliminated.
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Books on the topic "Legume-based Fermented foods"

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R, Reddy N., Pierson Merle D, and Salunkhe D. K, eds. Legume-based fermented foods. Boca Raton, Fla: CRC Press, 1986.

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Legume Based Fermented Foods. Taylor & Francis Group, 2018.

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Reddy, N. R. Legume Based Fermented Foods. Taylor & Francis Group, 2018.

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Reddy, N. R. Legume Based Fermented Foods. Taylor & Francis Group, 2018.

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Reddy, N. R. Legume Based Fermented Foods. Taylor & Francis Group, 2018.

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Reddy, N. R. Legume Based Fermented Foods. Taylor & Francis Group, 2018.

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Reddy, N. R., Merle D. Pierson, and D. K. Salunkhe. Legume-Based Fermented Foods. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001.

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Book chapters on the topic "Legume-based Fermented foods"

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Reddy, N. R. "Fermented Soybean Milk And Other Fermented Legume Milk Products." In Legume-Based Fermented Foods, 119–34. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-7.

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Reddy, N. R. "Other Legume-Based Fermented Foods." In Legume-Based Fermented Foods, 226–31. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-13.

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Reddy, N. R. "Future Of Legume-Based Fermented Foods." In Legume-Based Fermented Foods, 233–35. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-14.

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Reddy, N. R. "Introduction." In Legume-Based Fermented Foods, 1–4. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-1.

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Reddy, N. R. "Dhokla And Khaman." In Legume-Based Fermented Foods, 161–72. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-10.

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Reddy, N. R. "Dawadawa." In Legume-Based Fermented Foods, 173–90. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-11.

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Reddy, N. R. "The Two-Body Problem." In Legume-Based Fermented Foods, 191–218. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-12.

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Reddy, N. R. "Soy Sauce." In Legume-Based Fermented Foods, 5–46. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-2.

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Reddy, N. R. "Miso." In Legume-Based Fermented Foods, 47–68. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-3.

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Reddy, N. R. "Sufu." In Legume-Based Fermented Foods, 69–83. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-4.

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Conference papers on the topic "Legume-based Fermented foods"

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Boophamala, Chonnipa, Panchalee Pathanibul, Nathanai Khongame, and Passachon Prommintr. "DEVELOPMENT OF HIGH-PROTEIN PLANT-BASED YOGURT FROM OAT, CHICKPEA AND PEA PROTEIN." In THE 2023 INTERNATIONAL CONFERENCE ON CREATIITY, MANAGEMENT, EDUCATION, TECHNOLOGY AND SCIENCES. EDUCATION STUDIO, 2023. http://dx.doi.org/10.62788/zz741ro.

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For health benefit and sustainable process reasons, consumption of plant-based diets is becoming more popular nowadays. Yogurt, traditionally fermented from dairy milk, has already been developed with plant milks offering a dairy-free alternative for individuals with lactose intolerance and cow’s milk allergy. In this study, oat and chickpea were selected to create a new plant-based yogurt. A more balanced amino acid profile can be achieved by combining a grain (oat) and a legume (chickpea) in the product. The first objective was to investigate the appropriate proportion of oat and chickpea (5:5, 6:6, 7:7) in yogurt. Sensory analysis revealed that the 6:6 ratio was favored by panelists in more quality attributes (p≤0.05). Most plant-based foods are low in protein compared with animal-derived foods. Hence, the second objective was to enhance the protein concentration of yogurt by substituting some chickpea with pea protein isolate (4:2, 3:3, 2:4). The higher level of pea protein in yogurt contributed to decreased firmness, lower acidity, and higher syneresis (p≤0.05). The protein contents of yogurt substituted with 0, 2, 3 and 4% pea protein were 3.74, 5.58, 6.71 and 7.98%, respectively. However, yogurt with 3% pea protein was preferred in more sensory quality categories (p≤0.05). In summary, the combination of 6% oat, 3% chickpea, and 3% pea protein was the most suitable ingredient ratio for developing a novel plant-based yogurt with a high-protein content and a balanced amino acid composition.
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