Effect of fermentation on <i>in vitro</i> digestibilities and the level of antinutrients in moth bean [<i>Vigna aconitifolia</i> (Jacq.) Marechal]

Bhandal, Amrit

doi:10.1111/j.1365-2621.2008.01827.x

Cited by 8 publications

(6 citation statements)

References 26 publications

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“…Contrary to our study, total polyphenolic contents were reported to decrease during natural lactic acid fermentation in pearl millet, moth bean, maize and lentil (Dhankher & Chauhan, 1987; Abedel‐Hady et al. , 2005; Bhandal, 2008). The increase in total phenolic content found in the fermented samples could be due to the bound phenolics being liberated during fermentation (Sosulski et al.…”

Section: Resultscontrasting

confidence: 99%

Effect of fermentation on the nutritive value of maize

Cui

Liu

2012

Int J of Food Sci Tech

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The effects of fermentation on protein, in vitro protein digestibility (IVPD), amino acid, total phenolics, phytic acid and colour values of four maize cultivars (two bi-colour waxy corn and two super sweet corn), namely Jing Tian Zi Hua Nuo NO. 2, Jing Tian NO. 3, Bright Jean and Su Ke Hua Nuo 2008, were determined and compared with those of their unfermented counterparts. Results showed that fermentation caused significant increase in protein (43.5% largest increase), most kind of amino acid (131.5% largest increase in lysine content) and total phenolic content (23.4% largest increase), but significant reduction in phytic acid content (24.3% largest reduction) of four maize cultivars. The IVPD of four maize cultivars, except Suke2008, did not change significantly. Colour values of two waxy corn were resulted in the increase in a-values and reduction in L-values.

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Section: Resultscontrasting

confidence: 99%

Effect of fermentation on the nutritive value of maize

Cui

Liu

2012

Int J of Food Sci Tech

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“…The in vitro protein digestibility (IVPD) of fermented pearl millet control (AC) and supplemented (AW 1 and AW 2 ) is shown in Table 2. Fermentation was found to cause a highly significant ( P ≤ 0.05) improvement in IVPD for AC, AW 1 and AW 2 ; the increase was from 51.7% to 76.0% for AC, from 55.8% to 83.7% for AW 1 and from 65.4% to 92.0% for AW 2 , and this could be attributed to the partial degradation of complex storage proteins into more simple and soluble products as reported by Bhandal (2008). FAO/WHO (1991) reported that protein digestibility of whey protein concentrates was 99%.…”

Section: Resultssupporting

confidence: 57%

“…The protein content of control was 14.0% at zero time and 14.8% at the end of fermentation. The increase in protein content could be attributed to loss in carbohydrates as reported by Bhandal (2008).…”

Section: Resultssupporting

confidence: 55%

“…Also, supplementation of millet flour with whey proteins will increase the protein content of millet flour. Moreover, an increase in IVPD of supplemented and/or fermented millet flour could be attributed to partial degradation of complex storage proteins into more simple and soluble products (Bhandal, 2008). In addition to that, addition of whey proteins may contribute in improving the IVPD of the supplements because of its high IVPD.…”

Section: Introductionmentioning

confidence: 99%

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Effect of fermentation on biochemical and sensory characteristics of millet flour supplemented with whey protein

Mallasy

Tinay

Elkhalifa

et al. 2010

Int J of Food Sci Tech

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Pearl millet like other cereals shows qualitative and quantitative deficiency in protein. The main objective of this study was to obtain the food of high nutritive value with high protein content and biological value by supplementing pearl millet, with whey protein. Two levels of whey protein were considered (20% and 25% protein content). Supplemented samples and control were fermented in the presence of starter for 14 h according to the traditional method utilised in Sudan. The pH, crude protein, in vitro protein digestibility (IVPD) and protein fractions of the fermented and supplemented pearl millet were determined at 2-h intervals. Supplementation of whey protein resulted in significant increase in protein content compared to the control, i.e. 14.8%, 23.9% and 28.7% for Ashana control (AC), Ashana plus whey protein (20% protein content) (AW 1 ) and Ashana plus whey protein (25% protein content) (AW 2 ), respectively. Fermentation was found to cause a highly significant (P £ 0.05) improvement in IVPD for AC, AW 1 and AW 2. The major protein fraction in the whey protein supplemented doughs was the globulin. This would indicate an improvement in the nutritional quality of pearl millet. Sensory evaluation revealed higher acceptability for whey protein supplemented formulas compared to control.

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“…Studies in literature have largely suggested that fermentation increases the digestibility of iber, starches, and saccharides [117][118][119]. Reduction or total elimination of rainose oligosaccharides, verbascose, and stachyose during lactic acid and fungal fermentation of pulses has been reported in in vitro and in vivo studies [16,120].…”

Section: Fiber and Saccharidesmentioning

confidence: 99%

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

Adebo¹,

Njobeh²,

AdeyinkaAdebiyi³

et al. 2017

Functional Food - Improve Health Through Adequate Food

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Pulses play a signiicant and diverse role in the agricultural systems and diets of underprivileged populations worldwide. They are ideal produce for reducing poverty, improving human health and nutrition, and enhancing resilience of the ecosystem. Fermentation is a processing technique that has been used for decades to transform food produce with improved health, functional, and nutraceutical beneits. In tandem with the United Nations' (UN's) sustainable development goal Number 3, fermented food products from pulses with health beneits align with this initiative to end hunger, achieve food security, and improve nutrition. In solidarity with the celebration of International Year of Pulses 2016 (IYP2016) and considering the relative neglect of pulses as compared with other food groups, this chapter would be vital in positioning pulses and fermented products from them as readily available functional foods. With increased interest in fermentation, fermented pulse-based foods have been identiied as excellent sources of bioactive and functional foods. Thus, fermented pulse-based products present a viable alternative, relatively available, afordable, and cheap source of foods with properties beyond that of basic nutrition.

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Effect of fermentation on in vitro digestibilities and the level of antinutrients in moth bean [Vigna aconitifolia (Jacq.) Marechal]

Cited by 8 publications

References 26 publications

Effect of fermentation on the nutritive value of maize

Effect of fermentation on the nutritive value of maize

Effect of fermentation on biochemical and sensory characteristics of millet flour supplemented with whey protein

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

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