Effect of Fermentation Methods on Chemical and Microbial Properties of Mung Bean (Vigna radiata) Flour

Onwurafor, E.U.; Onweluzo, J.C.; Ezeoke, A.M.

doi:10.1016/s0189-7241(15)30100-4

Cited by 45 publications

(45 citation statements)

References 12 publications

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“…This is in agreement with Safitri (2014), Ojewumi et al (2016) and Onwurafor et al (2014). The decrease may be due to the breakdown of fatty acid and glycerol during fermentation.…”

Section: Effect Of Fermentation On Proximate Composition Hcn and Physupporting

confidence: 92%

“…A similar trend has been made by Gernah et al (2011), Amankwah et al (2009) who reported an increase in crude protein content of maize. Onwurafor et al (2014) and Amadou et al (2014) were also reported that the increasing of protein content had been observed in mung bean and foxtail millet (Setaria italica) flour, respectively. In contrast, reduced protein content has been reported in fufu flour (Sobowale et al 2007).…”

Section: Effect Of Fermentation On Proximate Composition Hcn and Phymentioning

confidence: 81%

“…Reduced ash content has been reported in Afzelia africana flour (Igbabul et al 2014), in fermented Parkia biglobosa seed (Ojewumi et al 2016), and in fufu fermentation (Sobowale et al 2007). However, increased ash content has been reported in fermented maize (Gernah et al 2011) and fermented mung bean (Vigna radiata) using spontaneous and back-slopping fermentation (Onwurafor et al 2014). …”

Section: Effect Of Single Culture Starter With Salt and Temperature Tmentioning

confidence: 99%

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Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation

Frediansyah

Kurniadi

2016

Nusantara Biosci

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Abstract. Frediansyah A, Kurniadi M. 2016. Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation. and Lactobacillus acidophilus (FNCC 0051) were used as a single culture in cassava fermentation. The effect of salinity (0.5, 1, 2 and 3% (v/v)) and temperatures (4, 25, 30 and 40 o C) were investigated on the survival of these lactobacilli. In addition, fiber and moisture content were used to study the characteristic of cassava flour as a final product. About 6.98 cfu/g of L. plantarum and 7.02 cfu/g of L acidophilus were used as a single starter (t = 0 h) for cassava fermentation. After 15 h, the survival rate of both lactobacilli with the salinity of 0.5% and incubation at 40 o C were found to be at the highest compared with others. The temperature of incubation was showed in a degree-dependent manner in both reductions of pH to the substrate and fiber contents of flour product. However, it increased the survival of both L. plantarumand L. acidophilus in a degree of temperature-dependent manner. Both salinity and temperature did not give significant effect to further changing of moisture content. The fermentation of cassava could improve proximate composition, cyanide content and physical properties of cassava flour product.

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“…This is in agreement with Safitri (2014), Ojewumi et al (2016) and Onwurafor et al (2014). The decrease may be due to the breakdown of fatty acid and glycerol during fermentation.…”

Section: Effect Of Fermentation On Proximate Composition Hcn and Physupporting

confidence: 92%

Section: Effect Of Fermentation On Proximate Composition Hcn and Phymentioning

confidence: 81%

Section: Effect Of Single Culture Starter With Salt and Temperature Tmentioning

confidence: 99%

See 1 more Smart Citation

Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation

Frediansyah

Kurniadi

2016

Nusantara Biosci

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“…Legumes are a major source of edible proteins, available carbohydrates, and total dietary fiber and, therefore, are considered to be highly valuable in human and animal nutrition (Singh et al 2016;Torres et al 2016). Legumes play an important role in agriculture and in the diet of most of the people of the world and are the second most important source of food next to cereal grains (Kaur et al 2010;Onwurafor et al 2014).…”

mentioning

confidence: 99%

Impact of Solid‐State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black‐Eyed Pea (Vigna unguiculata) Seed Flour

et al. 2017

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Cereal Chem. 94(3):437-442Solid-state fermentation (SSF) represents a technological alternative feature for a great variety of legumes and cereals to improve their functional and nutritional properties. Iron and zinc deficiencies are major health concerns as a public health problem. Therefore, the present investigation was carried out to assess the consequences of SSF on functional properties and in vitro bioavailability of minerals through Caco-2 cells. Fungal strain Aspergillus oryzae (generally recognized as safe) was used for SSF. The effect of SSF on the functional properties (bulk density, water-and oil-binding capacities, emulsion activity and stability, and foaming capacity and stability) of a black-eyed pea flour sample was evaluated. SSF significantly (P < 0.05) decreased the bulk density of black-eyed pea flour; however, significant (P < 0.05) improvement was observed in other functional properties. An unfermented flour sample showed significantly (P < 0.05) decreased iron and zinc bioavailability and digestibility compared with that of the SSF flour sample. SSF significantly increased iron and zinc transport and retention through Caco-2 cells. Significantly increased ferritin content was also observed in the fermented flour sample compared with that of unfermented flour samples. † Corresponding

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“…Onwurafor et al (2014) also reported decreased carbohydrate in mung bean flour from 52.54 to 48.72% following spontaneous fermentation. This was also attributed to the use of carbohydrate as an energy source by the fermenting organism.…”

Section: Effect Of Co-fermentation On Proximate Compositionmentioning

confidence: 87%

Effect of co-fermentation on the chemical composition and sensory properties of maize and soybean complementary flours

Offiah

Abu²,

Yusufu³

2017

ijifst

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In this study, the effects of co-fermentation on maize and soybean blends, with respect to their proximate composition, antinutrients, amino acid profile and sensory properties, were determined. The co-fermented blend did not differ significantly (p >0.05) from the separately fermented blend in terms of protein, carbohydrate and ash contents. However, fat and energy contents of the co-fermented flour blend were higher; 12.16% dry matter and 426.57 kcal/100g respectively. The cofermented maize and soybean flour blend was lower in tannins (0.046 g/100g) but higher in trypsin inhibitory activity (1.04 TUI/mg) than the separately fermented blend (0.06 g/100g and 0.64 TUI/mg respectively). Furthermore, the separately fermented sample had higher contents of six essential amino acids: lysine, isoleucine, phenylalanine, tryptophan, valine and threonine, than the co-fermented sample, which was limiting in lysine. The sensory scores for the samples did not differ significantly between the two blends. Consequently, co-fermentation can be employed as a simple time and resource-saving house-hold preparation method for complementary flours from cereals and legumes.

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Effect of Fermentation Methods on Chemical and Microbial Properties of Mung Bean (Vigna radiata) Flour

Cited by 45 publications

References 12 publications

Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation

Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation

Impact of Solid‐State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black‐Eyed Pea (Vigna unguiculata) Seed Flour

Effect of co-fermentation on the chemical composition and sensory properties of maize and soybean complementary flours

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