Effect of Fermentation on Antinutritional Factors and Functional Properties of Fermented Bambara Nut Flour

Ola, O. I.; Opaleye, S. O.

doi:10.9734/afsj/2019/v11i130054

Cited by 3 publications

(6 citation statements)

References 10 publications

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“…A number of studies have reported reductions in oxalate concentrations after fermentation-27% in dawadawa [142], 62-77% in ugba [173], 36-52% in fermented Bambara groundnut flour [176], 67% in fermented horse gram flour [183] and 95% in fermented lima bean [186], with such reductions attributed to the utilization of oxalate as a carbon source of microbes and the microbial degradation of ANF-related components [183,186]. It has also been suggested that the reduction in oxalate content following fermentation can be attributed to the hydrolytic action of enzymes produced during fermentation [213].…”

Section: Antinutritional Factorsmentioning

confidence: 99%

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: Antinutritional Factorsmentioning

confidence: 99%

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

et al. 2022

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“…Several studies have shown that fermentation reduces the phytate content of BG by 18.1 -95.9% Ijarotimi and Esho 2009;Ogodo et al 2018a;Ola and Opaleye 2019;Olanipekun, Otunola, and Oyelade 2015;Pahane et al 2017) (Table 4). A reduction in phytate content could be due to the activation of phytase and phosphophytase enzymes, which are either naturally occurring in the BG or synthesized by the fermenting microorganisms and subsequently hydrolyze phytate into lower esters (e.g., IP5, IP4), thereby releasing phosphorus as well as any phytate-bound nutrients Ola and Opaleye 2019;Olanipekun, Otunola, and Oyelade 2015). In addition, the lactic acid produced during LAB fermentation leads to a rapid decrease in pH, favoring phytase stability and activity (Castro-Alba et al 2019;Ogodo et al 2018a).…”

Section: Phytatementioning

confidence: 96%

“…Several studies suggested that fermentation can effectively decrease the tannin content of BG from 25.6 to 98.3% Ijarotimi and Esho 2009;Ogodo et al 2018a;Ola and Opaleye 2019;Olanipekun, Otunola, and Oyelade 2015) (Table 5). The reduction in tannin content is likely due to the action of tannase or polyphenol oxidase (PPO) enzymes that are either present in the legume or are secreted by the fermenting microorganisms.…”

Section: Tanninsmentioning

confidence: 99%

“…All studies involved the application of specific starter cultures, consisting of either single or multiple strains of culture organism, which can be the same or different species (see Section 3 for more details), depending upon the types of food substrates, desired metabolic activities, and preferred characteristics (e.g., chemical, physical, functional properties) of the finished products. The inoculum size of the starter culture ranged from 0.05 -15% (Adebanke et al 2017;Ani, Amove, and Igbabul 2018;Chude, Amadi, and Iro 2018;Chude, Okoyeuzu, and Amadi 2018;Ogodo et al 2018aOgodo et al , 2018bOla and Opaleye 2019;Olanipekun, Otunola, andOyelade 2014, 2015;Olanipekun et al 2012). The induced fermentation method exhibits greater control over the process parameters (e.g., duration, temperature) than natural fermentation.…”

Section: Fermentation Of Bambara Groundnutmentioning

confidence: 99%

“…Tannase degrades the hydrolyzable tannins into glucose and gallic acid, while PPO polymerizes and inactivates tannins (Mäkelä et al 2015;Ogodo et al 2018a;Ola and Opaleye 2019). The removal of tannins from fermentation enhances the nutritional value while overcoming the hard-to-cook problem in legumes.…”

Section: Tanninsmentioning

confidence: 99%

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Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review

et al. 2023

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Bambara groundnut (BG) offers great potential for sustainable food and nutritional security in the face of a growing population and changing climate. However, its utilization remains restricted by the hard-to-cook phenomenon of seed and the presence of anti-nutritional factors (ANFs). Fermentation has been reported to enhance the nutritional value and reduce ANFs in leguminous seeds. The induced fermentation technology exhibits greater control over the process parameters and ensures the fermented product's quality, reproducibility, and safe consumption. Hence, this review highlights the importance of fermentation technology in overcoming the challenges of processing hard-to-cook BG while retaining its nutrients and flavor. This paper also reviews the food safety measure and risks of consuming fermented BG.Future research on the fermented BG's nutrient digestibility should be of concern to unlock its full potential as human food or animal feed.

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Food processing to reduce antinutrients in plant-based foods

Faizal¹,

Ahmad²,

Yaacob³

et al. 2023

IFRJ

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Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are phytochemicals that can decrease the bioavailability of micro- and macronutrients, thus causing them to be unavailable for absorptions in the digestive system. Antinutrients are a major concern especially in countries where plant-based commodities such as wheat, legumes, and cereals are staple foods, for the antinutrients can cause not only mineral deficiencies, but also lead to more serious health issues. Although various thermal and non-thermal processing methods such as cooking, boiling, and fermentation processes have been practiced to decrease the level of antinutrients, these processes may also undesirably influence the final products. More advanced practices, such as ozonation and cold plasma processing (CPP), have been applied to decrease the antinutrients without majorly affecting the physicochemical and nutritional aspects of the commodities post-processing. This review will cover the types of antinutrients that are commonly found in plants, and the available processing methods that can be used, either singly or in combination, to significantly decrease the antinutrients, thus rendering the foods safe for consumption.

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Effect of Fermentation on Antinutritional Factors and Functional Properties of Fermented Bambara Nut Flour

Cited by 3 publications

References 10 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

Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review

Food processing to reduce antinutrients in plant-based foods

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