Changes in nutrient and antinutrient composition of Vigna racemosa flour in open and controlled fermentation

Abstract

This study was conducted to investigate the effect of open and controlled fermentation on the proximate composition, mineral elements, antinutritional factors and flatulence-causing oligosaccharides in Vigna racemosa. The open fermentation was carried out using the microorganisms present in the atmosphere while the controlled fermentation was carried out using Aspergillus niger as a starter. The proximate composition of the Vigna racemosa, some anti-nutrients and the mineral elements were analyzed using standard procedures. The protein content was increased by 12.41 ± 1.73 % during open fermentation while it decreased by 29.42 ± 0.1 % during controlled fermentation. The lipids, carbohydrates, crude fibre and ash content were all reduced in both types of fermentation except the moisture content which increased in controlled fermentation. Apart from calcium, the other elements (Fe, Na, Mg, Zn, and K) suffered reduction in both types of fermentation. The phytate, tannin, alkaloids, hydrogen cyanide, lectins, trypsin inhibitors and oxalate content all had drastic reductions in both types of fermentation. Open and controlled fermentation reduced the levels of both raffinose and stachyose. The percentages of reduction due to controlled fermentation were higher than those of open fermentation in the antinutrients studied. Fermentation is an efficient method for detoxifying the antinutrients in the Vigna racemosa studied in this work.

Effect of fermentation time on the physicochemical and functional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger

“…Therefore, as protein levels increased, the ash levels remained the same and lipids decreased in the fermented PPEF. Reductions in parameters such as lipids, ash, and carbohydrates have been reported in the literature and are attributed to the metabolism by the microorganisms in the fermentation medium to increase growth and from biomass production (Adebowale & Maliki, 2011;Akubor & Chukwu, 1999;Difo, Onyike, Ameh, Njoku, & Ndidi, 2015;de Reu et al, 1995;Xiao et al, 2015Xiao et al, , 2018. Furthermore, the microbes used in SSF are able to produce many enzymes, including proteases, amylases, lipases, esterases, and cellulases, that hydrolyze proteins, polysaccharides, and lipids.…”

Understanding G × E Interaction for Nutritional and Antinutritional Factors in a Diverse Panel of Vigna stipulacea (Lam.) Kuntz Germplasm Tested Over the Locations

“…Hence, pulses are a good candidate for biofortification, and progress of pulse biofortification through conventional breeding programs is also at a good pace ( Nair et al, 2013 ; Petry et al, 2015 ; Upadhyaya et al, 2016 ; Kumar et al, 2018 ; Tan et al, 2018 ; Jha and Warkentin, 2020 ; Wu et al, 2020 ). However, most of the earlier biofortification program targeted major pulses, and the potential genetic diversity of underutilized pulses and crop wild relatives (CWR), which are a rich source of essential elements ( Difo et al, 2015 ), were not harnessed assiduously to unravel the novel alleles governing micronutrient accumulation and their further transfer into the cultivated background. Although V. stipulacea , like other Vigna species, is nutrient-dense, it received less attention concerning micronutrient composition in the prevention of MNDs, mainly owing to its minor crop status.…”

Effect of Lactic Acid Bacteria Starter Cultures on Vitamin and Oligosaccharide Composition of Milk Extracted from Three Common Bean (Phaselous Vulgaris L) Varieties

“…A narrow range of values have been reported for raffinose in legumes. For instance, Difo et al (2015) found that racemosa seeds contained 1.9±0.0 mg/100g of raffinose sugars while Akinyele & Akinlosotu (1991) reported concentration of 2.0±0.0 mg/100g in cowpeas (Vigna unguiculata). Thus, the concentration of 0.4±0.0 mg/100g contained in non-fermented bean milk was far much lower than the previously reported values for most legumes.…”

“…Although the major role of food in the body is to provide adequate nutrients to meet daily metabolic requirements, recent findings suggest that food may regulate several functions beyond the predictable nutritional benefit (Stanton et al, 2001). Therefore, fermented foods, particularly those fermented with probiotic cultures have in recent times attracted the interest of the consumers, due to their perceived health benefits including bioavailability of nutrients such as vitamins (LeBlanc et al, 2010) and reduction or improved oligosaccharides digestion (Difo et al, 2015).…”