Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours

Abstract

<jats:p>This study aimed to optimize bean flours fermentation through the use of appropriate technological procedure and, thereby, to obtain a high quality and safe product. In this line, cowpea bean flours with different moisture conditions (10, 20 and 30%) were incubated with (1) a single culture of Lactobacillus plantarum, or (2) a consortium of lactic acid and acetic acid bacteria, together with one strain of Saccharomyces cerevisiae. Effects of inoculation of cowpea beans flours on stability (i.e., evaluated by the decrease in pH), and variations in nutritional characteristics (i.e., protein, starch, water soluble carbohydrates, total dietary fibre) were investigated. In both fermented flours, the effect of fermentation was more noticeable in total water-soluble carbohydrate (WSC) concentration during the fermentation process (P &lt; 0.001), accounted for by metabolic activity of the microorganisms. The pH values progressively decreased (P &lt; 0.001) through the fermentation process, particularly in flours fermented with a single culture of L. plantarum. By contrast, titratable acidity increased (P &lt; 0.001) throughout the fermentation process in F2 and F3, although more noticeable in F3. Total dietary fibre (TDF) was not variable over the time. In relation to the protein content, the fermentations behaved very similarly; F2 had a variation over the time, but the effect was not significant (P = 0.0690). Results revealed small changes in chemical composition except in the case of pH and sugar contents with the values lower in the fermented products (i.e., single- or mixed-culture fermentation), leading to a more stable and safety product. These results indicate that fermented dry beans flours have the potential as functional ingredients for new food formulations.</jats:p>

Biochemical properties, nutritional quality, colour profile and techno‐functional properties of whole grain sourdough and malted cowpea and quinoa flours

“…At the same time, MQF contained a moderate level of carbohydrate (68.50%) and energy value (379.18 kcal/g). This study’s findings align with previous reports on proximate compositions and energy values of fermented and malted flours from cowpeas and pseudocereals (Aguilar et al ., 2019; Ferreira et al ., 2019; Jimenez et al ., 2019).…”

“…Pasting temperature is the temperature reference of an initial change in viscosity brought about by the swelling of starch granules (Ohizua et al, 2017) (76.93 °C). The probable cause for the reductions can be attributed to the impact of enzymatic biomodifications and the presence of their metabolic products (Bolıvar-Monsalve et al, 2018;Garrido-Galand et al, 2021). As such, the obtained flour starch granules were weakened, leading to the rapid pasting temperatures of the sourdough flours.…”

Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity

“…For TEAC DPPH , the optimal products were significantly better than the unfermented grains (1.2 times) and original products (1.1 times). The optimal products also exhibited higher antioxidant capacity compared with cowpea bean dough fermented by Lactobacillus plantarum [ 39 ].…”

Fermented Biomass of Arthrospira platensis as a Potential Food Ingredient

“…The discrepancies may be attributed to the different methods used for crude fat extraction and duration of fermentation, which was 24 h in our study, compared with 2–10 days [ 25 ]. On the other hand, crude fat contents decreased significantly in studies of bean flours fermentations with L. plantarum , where similar procedure for fat determination was used [ 26 , 27 ]. The content of insoluble dietary fibres tends to decrease with lactic acid fermentation.…”