Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum<i>(Sorghum bicolor)</i>and Soybeans<i>(Glycine max)</i>Flour Blends

Albanie, Samuel; Adebayo-Oyetoro, Abiodun Omowonuola; Fayemi, Olanrewaju Emmanuel; Tiamiyu, Hussaina Kehinde; Oke, Emmanuel Kehinde; Soretire, Ayodele Adebayo

doi:10.1080/15428052.2017.1404536

Cited by 18 publications

(18 citation statements)

References 17 publications

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“…The increasing effect was more pronounced in products with higher level of soybean (20%−25%) and that had been fermented for longer periods of time [147]. Instead, the contents of tannins, phytic acid, and protease inhibitors were observed to be decreased [147]. Tannins and phytic acid were found at their highest level in cookies prepared from 100% nonfermented sorghum flour; their levels decreased as the fermentation period and the portion of soybean increased [147].…”

Section: Fortification Of Fermented Cereal Food Products With Pseudocmentioning

confidence: 92%

“…Tannins and phytic acid were found at their highest level in cookies prepared from 100% nonfermented sorghum flour; their levels decreased as the fermentation period and the portion of soybean increased [147]. Protease inhibitors, both trypsin inhibitors and total protease inhibitors, on the other hand, were increased along with the soybean portion, although the longer fermentation periods resulted in lower concentrations [147].…”

Section: Fortification Of Fermented Cereal Food Products With Pseudocmentioning

confidence: 96%

“…Indeed, IVPD in the combination of sorghum and faba bean flours was increased when natural fermentation (24 h, 37 • C) was applied on both types of flour; however, the authors noted that there might be some differing effects of fermentation on IVPD, depending on the sorghum and faba bean cultivars used [27]. Furthermore, natural co-fermentation (24, 48, and 72 h, at room temperature) of blended sorghum and soybean flours has been found to increase the production of B group vitamins thiamin, niacin, and riboflavin in baked cookies when compared to cookies prepared with nonfermented sorghum-soybean cookies [147]. The increasing effect was more pronounced in products with higher level of soybean (20%−25%) and that had been fermented for longer periods of time [147].…”

Section: Fortification Of Fermented Cereal Food Products With Pseudocmentioning

confidence: 99%

“…Furthermore, natural co-fermentation (24, 48, and 72 h, at room temperature) of blended sorghum and soybean flours has been found to increase the production of B group vitamins thiamin, niacin, and riboflavin in baked cookies when compared to cookies prepared with nonfermented sorghum-soybean cookies [147]. The increasing effect was more pronounced in products with higher level of soybean (20%−25%) and that had been fermented for longer periods of time [147]. Instead, the contents of tannins, phytic acid, and protease inhibitors were observed to be decreased [147].…”

Section: Fortification Of Fermented Cereal Food Products With Pseudocmentioning

confidence: 99%

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Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

et al. 2020

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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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Section: Fortification Of Fermented Cereal Food Products With Pseudocmentioning

confidence: 92%

Section: Fortification Of Fermented Cereal Food Products With Pseudocmentioning

confidence: 96%

Section: Fortification Of Fermented Cereal Food Products With Pseudocmentioning

confidence: 99%

Section: Fortification Of Fermented Cereal Food Products With Pseudocmentioning

confidence: 99%

See 2 more Smart Citations

Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

et al. 2020

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“…Based on this, cashew-apple, Moringa leaf, rice/soybean blend, sorghum/soybean blend, sesame seed among others has been processed and incorporated in the production of cookies to add functional benefits such as fibre, protein and other nutritional values to the products (Ebere et al, 2015;Emelike et al, 2015a;Adeyeye, 2018;Adeyeye et al, 2019;Akusu et al, 2020). Sesame seeds (Sesamum indicum) are tiny, flat oval seeds with a nutty taste.…”

Section: Introductionmentioning

confidence: 99%

Effects of Processing Methods on In-Vitro Protein Digestibility of Cookies Produced from Sesame Seed Flour Blends

Om¹,

Db²,

Isah³

2020

JASFT

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Sesame seeds (Sesamum indicum) were processed into flour using defatting, cooking, roasting, germination and fermentation processing methods. The processed sesame seed flour (SSF) was used at four substitution levels of 5, 10, 15 and 20% to wheat flour (WF) to produce cookies. Thereafter, the effects of the five processing methods on the total nitrogen, soluble nitrogen and in-vitro protein digestibility of the produced cookies were studied. The result of the study revealed that substitution of wheat with 20% roasted, defatted and cooked sesame seed flours gave total nitrogen content of 2.15, 2.09 and 1.90%, respectively. Increasing substitution level of defatted, cooked and fermented SSF to WF led to decreasing in-vitro protein digestibility values of the cookies from 61.36 to 30.75%, 37.21 to 32.98% and 63.28 to 32.99%, respectively. While increasing substitution levels of wheat flour with germinated sesame seed flour was observed to increased the in-vitro protein digestibility of the cookies from 34.82 to 51.39%. In terms of the roasted SSF, 10% substitution level to WF had the highest in-vitro protein digestibility value of 52.27% while decreasing values (43.55 to 27.38%) were recorded from 15 to 20% substitution levels, respectively. In-vitro protein digestibility of cookies produced from wheat in composite with processed sesame seed flour was significantly (P<0.05) higher than that of the control (100% wheat flour cookies). Hence, sesame seeds can be processed into flour via the studied processing methods and used in substitution to wheat in the production of cookies to improve its protein digestibility.

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Nutritional aspects of composite flours for baked and extruded products: A review

Amadeu,

Martelli,

Vanin

2024

Cereal Chem

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Background and ObjectivesGlobal hunger and the prevalence of severe food malnutrition have increased worldwide, underlining the need to develop new nutritive food products. Composite flour (CF) is a growing technology that aims to increase the nutritional composition of flours. Thus, this study aimed to systematically search and investigate studies that examined the effects of CF development and its properties. In addition, perspectives for better use of CF as a real source of nutritional ingredients are underlined.FindingsDifferent materials have been used for CF elaboration and their use in bakery products improves nutritional composition, mainly protein, fiber, and phenolic compound content, in addition to providing products with good sensory acceptance. However, the higher protein concentration in CF is not accompanied by higher protein digestibility, and generally, this property is not evaluated to guarantee the nutritional improvement of protein aspects.ConclusionsCF may represent a strategy for food security and nutritional health, particularly in terms of protein intake. However, to ensure protein absorption, further studies on protein digestibility must be conducted. In addition, the extrusion process seems to represent a strategy for the production of cheaper and nutritional CF with improved nutritional value and high protein digestion capacity.

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Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum(Sorghum bicolor)and Soybeans(Glycine max)Flour Blends

Cited by 18 publications

References 17 publications

Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

Effects of Processing Methods on In-Vitro Protein Digestibility of Cookies Produced from Sesame Seed Flour Blends

Nutritional aspects of composite flours for baked and extruded products: A review

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