Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time

Abstract

Processing option such as fungal fermentation (tempeh) improves legume nutraceutical properties. The aim of this work was to evaluate the physicochemical and antioxidant potential of common bean tempeh flour from two varieties: Bayo victoria (BV) and Pinto durango (PD) processed at two different temperature and fermentation times. Results showed differences between cultivars followed by changes in temperature and fermentation times, being more significant at 35C for 40 h. The phenolic content in both cultivars varied considerably after cooking, being higher in raw flour (0.4-3.0-fold for BV and 0.35-0.5-fold for PD). The highest phenolic content was for BV fermented at 35C and 40 h, whereas for PD was at 30C and 40 h. Antioxidant capacity was evaluated by 2,2-diphenyl-1-picrylhydrazyl, low-density lipoprotein oxidation and hydroxyl radical-scavenging assays. Results showed different antioxidant capacity for each test. The major differences in results were shown between cultivars than the processing variations of temperature and fermentation time. PRACTICAL APPLICATIONSPhaseolus vulgaris is one of the most important grain legumes for human consumption attributable to its nutritional properties, low cost and health promoter effects. However, the nutraceutical properties of this legume have changed due to process variables such as temperature and time of cooking. It has been demonstrated experimentally that fungal fermentation or tempeh production can be an efficient strategy to improve the phenolic content and antioxidant activity of common beans, becoming a favored alternative as an ingredient/supplement development for the prevention and control of degenerative diseases. However, little information is available on the effect of temperature, fermentation time and common bean cultivars in relation with their nutraceutical properties. The present investigation demonstrated that the major effects were between cultivars rather than processing variations of temperature and fermentation time. Therefore, considering cultivars and processing variables, common bean tempeh flour may be an efficient strategy to enhance the antioxidant activity of this seed.

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

“…Similar results were found in corn tempeh flour, in which tempeh fermentation increased corn PER from 1.78 to 2.10 and PDCAAS from 0.55 to 0.83 (Cuevas‐Rodríguez et al., 2006). In common bean tempeh flour, tempeh fermentation increased antioxidant capacity and total phenolic content by up to 2.2‐fold (Gamboa‐Gómez et al., 2016; Reyes‐Bastidas et al., 2010).…”

Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities

“…On the other hand, fermentation was also reported to decrease antioxidant effect in the hydrophilic extract of some edible seeds (Table ), such as lentil (Gan and others ), black cow gram (Gan and others ), common bean (Gamboa‐Gomez and others ), soybean (Fernandez‐Orozco and others ; Gan and others ), wheat (Dordevic and others ), buckwheat (Dordevic and others ), and buckwheat groats (Malgorzata and others ). The reduction of antioxidant effect may be partly associated with the reduction of reduced glutathione and related antioxidant enzyme activities in these fermented samples, such as fermented soybeans (Fernandez‐Orozco and others ), and may also be associated with the degradation of antioxidant phenolics into phenolic compounds with lower antioxidant effect in these fermented samples.…”

“…azygosporus , R. microspores , R. oligosporus , R. oryzae , and Thamnidium ( T .) elegans (Rhyu and others ; Lee and others , , ; Fernandez‐Orozco and others ; Cai and others ; Salar and others ; Choi and others ; Starzynska‐Janiszewska and others ; Subramaniam and others ; Xiao and others ; Gamboa‐Gomez and others ), and yeasts, such as Issatchenkia ( I .) orientalis , Saccharomyces ( S .)…”