Comparative study on proximate and antinutritional factors of dehulled and undehulled fermented Lyon bean (Mucuna cochinchinensis)

Olaleye, Hannah Temitayo; Oresanya, Tolulope Omowunmi; Ogundipe, O.O.

doi:10.26656/fr.2017.4(5).155

Cited by 7 publications

(13 citation statements)

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“…A 3% decrease in the carbohydrate content reported during the fermentation of red bean (Phaseolus angularis) was attributed to the use of carbohydrate as the energy source for fungal growth [148]. Different authors [130,144,146,149,153,178,190,191] have all equally reported reductions in carbohydrate levels during the fermentation of African oil bean (7%), tempeh (0.7%), cowpea (3%), mahogany bean (up to 61%), kidney bean (17%), lentil (6%), African yam bean (4%) and Lyon bean (up to 26%), and ascribing such reductions to the use of carbohydrate-related compounds as the energy source by fermenting microorganisms for growth and metabolism as well as the conversion of oligosaccharides to simple sugars. The observed varying decreases in the carbohydrate values of these legumes could be due to differences in the inherent composition (e.g., amylose, amylopectin and the structural composition of carbohydrates), plant varieties, species as well as fermenting microorganisms present during the fermentation process.…”

Section: Carbohydrate Energy and Starch Fractionsmentioning

confidence: 99%

“…A 29% decrease in phytic acid in fermented soymilk was ascribed to the action of phytase and β-glucosidase produced by fermenting microbes [197]. Olaleye et al [190] reported an increased nutritional content as well as a significant reduction in oxalate (16.5-68%), phytate (13.7-26%) and tannin (9.2-25.7%), following the fermentation of beans for 72 h at 45 • C with no reported mechanism. As described in various studies, the fermentation of cereals and legumes reduces tannins via hydrolysis by tannase, which catalyses the hydrolysis of ester and depside bonds, yielding gallic acid and glucose [168,207,208].…”

Section: Antinutritional Factorsmentioning

confidence: 99%

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Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

et al. 2022

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Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition. Fermentation is a process that desirably modifies food constituents by increasing the palatability, organoleptic properties, bioavailability and alters nutritional constituents. This review focuses on deciphering possible mechanisms involved in the modification of nutritional constituents as well as nutrient bioavailability during the fermentation of cereals and legumes, especially those commonly consumed in developing countries. Although modifications in these constituents are dependent on inherent and available nutrients in the starting raw material, it was generally observed that fermentation increased these nutritive qualities (protein, amino acids, vitamins, fats, fatty acids, etc.) in cereals and legumes, while in a few instances, a reduction in these constituents was noted. A general reduction trend in antinutritional factors was also observed with a corresponding increase in the nutrient bioavailability and bioaccessibility. Notable mechanisms of modification include transamination or the synthesis of new compounds during the fermentation process, use of nutrients as energy sources, as well as the metabolic activity of microorganisms leading to a degradation or increase in the level of some constituents. A number of fermented products are yet to be studied and fully understood. Further research into these food products using both conventional and modern techniques are still required to provide insights into these important food groups, as well as for an overall improved food quality, enhanced nutrition and health, as well as other associated socioeconomic benefits.

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Section: Carbohydrate Energy and Starch Fractionsmentioning

confidence: 99%

Section: Antinutritional Factorsmentioning

confidence: 99%

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

et al. 2022

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“…The phytic acid content in legumes, cereals, oilseeds, pollens, and nuts is 1% to 5%, which is comparable to barnyard millet 44 . Phytic acid is considered an antinutritional compound, as, like other antinutrients, it binds with minerals and hinders their bioavailability of multivalent cations, such as Ca 2+ , Mg 2+ , Zn 2+ , Fe 2+ , and Fe 3+ , by establishing insoluble metal complexes and rendering them unavailable to humans and animals 45 . It also inhibits various digestive enzymes such as pepsin, α‐amylase, and trypsin.…”

Section: Resultsmentioning

confidence: 99%

“…44 Phytic acid is considered an antinutritional compound, as, like other antinutrients, it binds with minerals and hinders their bioavailability of multivalent cations, such as Ca 2+ , Mg 2+ , Zn 2+ , Fe 2+ , and Fe 3+ , by establishing insoluble metal complexes and rendering them unavailable to humans and animals. 45 It also inhibits various digestive enzymes such as pepsin, α-amylase, and trypsin. The phytate: Iron ratio (Phy: Fe) was found to be greater than 1 in all the samples (Table 2), which means iron is in an available form and is not affected by the presence of phytic acid.…”

Section: Antinutritional Factorsmentioning

confidence: 99%

Effect of dehulling, roasting, and cooking on the nutritional composition of Himalayan barnyard millet (Echinochloa frumentacea)

et al. 2023

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Background: The Himalayan Echinochloa frumentacea (barnyard millet) is believed to be a nutritionally rich crop but remains underutilized. It is generally used after removing its seed coat (SC) through dehulling, and for making some food items, it is roasted before cooking. Such pre-cooking processes, such as dehulling, roasting, and then cooking affect the nutraceutical potential of raw grains and food items prepared. Results:The effects of processing techniques are determined in terms of variation in proximate properties, antinutrients, phytochemicals, and antioxidants. The processing methods significantly (p < 0.05) affected the nutraceutical potential of the processed form of barnyard millet. While comparing the nutritional properties of raw and dehulled barnyard millet, it was found that the SCs are nutritionally very rich, which are generally either discarded or become part of cattle feed. Vitamin C, E, alkaloids, and oxalate content were found to decrease after roasting. Cooking had decreased the carbohydrate, fat, vitamin C, vitamin E, alkaloid, oxalate, and iron content in both food types in comparison to the pre-cooking stage of the millet samples, while tannin content was found to have increased. Conclusion:In this work, the variation in the nutritional parameters and phytochemicals of barnyard millet was studied during the processing steps, such as dehulling, roasting, and cooking. Roasting had shown a lesser impact on the selected nutritional properties of uncoated seeds, while cooking had changed some of the nutritional properties. The SC was also found to be nutritious, so it needs to be explored further for its efficient utilization.

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“…Phytates lower mineral bioavailability by chelating minerals to form complex salts (Akande et al, 2010; Samtiya et al, 2020). Its presence in food impairs the utilization of phosphorous, iron, calcium, magnesium, manganese, copper, and zinc (Agarwal, 2016; Fernandes et al, 2010; Gemede & Ratta, 2014; Olaleye et al, 2020). Tannins precipitate proteins through hydrogen bonding and hydrophobic interactions, decreasing their digestibility (Akande et al, 2010; Fernandes et al, 2010; Ferreira et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Oligosaccharide and antinutrient content of whole red haricot bean fermented in salt–sugar and salt‐only solutions

et al. 2021

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Common beans (Phaseolus vulgaris L.) are nutritious and confer numerous health benefits. However, they are also high raffinose family oligosaccharides (RFOs) and antinutrients. Appreciable amounts of RFOs and antinutrients remain after soaking and cooking, causing flatulence and lowered mineral bioavailability to bean consumers. Fermentation has been shown to lower RFOs and antinutrients in bean flours and milk. However, beans are majorly consumed as whole grains. The purpose of this study was to develop a protocol for fermenting whole common beans. We fermented boiled whole red haricot beans and evaluated their effect on RFOs, tannins, and phytates. A factorial research design was used. Beans were sorted, soaked for 15 h, and boiled for 1 h. The beans were then fermented in 2% salt-sugar solution (SSF) and 2% salt-only solution (SOF) for 120 h. Microbial growth and pH were monitored every 24 h during fermentation. After fermentation, the beans were dried, milled, and the flours subjected to biochemical analysis. Fermentation favored the growth of lactic acid bacteria (LAB), lowering the pH to 3.88 and 5.26 in SSF and SOF batches, respectively. Tannin content reduced significantly by 64.70% and 73.19% in the SSF and SOF batches, respectively. Phytates reduced by 58.88% and 68.85%, respectively. Raffinose reduced significantly by 96.40% and 95.01%, respectively, whereas stachyose reduced by 95.92% and 94.11%, respectively. The highest reduction of antinutrients and RFOs occurred between 24 and 72 h of fermentation. Higher antinutrient losses occurred in the SOF batch, whereas higher RFO losses occurred in the SSF batch.

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Comparative study on proximate and antinutritional factors of dehulled and undehulled fermented Lyon bean (Mucuna cochinchinensis)

Cited by 7 publications

References 0 publications

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Effect of dehulling, roasting, and cooking on the nutritional composition of Himalayan barnyard millet (Echinochloa frumentacea)

Oligosaccharide and antinutrient content of whole red haricot bean fermented in salt–sugar and salt‐only solutions

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