Effect of Flaxseed Oil-Cake Addition on the Nutritional Value of Grass Pea Tempeh

Abstract

Cold-pressed flaxseed oil-cake is rich in nutrients and bioactive compounds. The aim of the study was to examine to what extent the inclusion of this by-product as a fermentation co-substrate can influence the nutritional value of tempeh obtained from grass pea seeds.Flaxseed oil-cake introduction to grass pea seeds (5 − 35% w/w) resulted both in increasing fat content in tempeh products, from 50 to 190%, and in changing the fatty acids profile. n-3 Linolenic acid share in total fatty acids was from 3.6 to over 10 times higher in tempeh with oil-cake addition, dependently on the dose. Furthermore, these products had more advantageous n-6/ n-3 fatty acids ratio (2.5/1 to 0.5/1) than grass pea tempeh (11/1). Grass pea tempeh contained about 300 g/kg protein, of which almost 70% was available in vitro. The introduction of oil-cake to fermentation substrate neither decreased the protein level in tempeh, nor lowered its in vitro availability. Protein of products enriched in oil-cake had lower Lys content by 6 − 12% but higher sulphur amino acids level by 10 − 46% than that of grass pea tempeh.

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

“…Protein isolates obtained from fl axseed oil cake have functional value (3) and prohealth and therapeutic properties (4). Flaxseed oil cake has also been used as a component of a food product obtained through solid-state fermentation (SSF) (5), as well as a valuable component of dough in baking bread (6,7).…”

Solid-State Fermented Flaxseed Oil Cake of Improved Antioxidant Capacity as Potential Food Additive

“…; Stodolak et al . ) and a functional bread additive, helpful in preventing diabetes complication (Mohamed et al . ).…”

Antioxidant Potential and α-galactosides Content of Unhulled Seeds of Dark Common Beans Subjected to Tempe-type Fermentation with <i>Rhizopus microsporus</i> var. <i>chinensis</i> and <i>Lactobacillus plantarum</i>

“…What is more important, tempe is characterized by the favourable nutritional composition and a low level of antinutrients (Nout and Kiers, 2005). The substrate for tempe-type processing are usually soybeans, but other plant materials may also be used (Granito et al,2005;Reyes-Bastidas et al,2010;Stodolak et al 2013). When common beans are used as the fermentation substrate, the important advantage may be the decomposition of flatulence-producing α-galactosides, which limit the consumption of common beans in Western countries.…”

“…Dark common bean is also considered functional food (Vadivel et al, 2011) due to the high level of phenolic compounds present in the seed coat (Boateng et al, 2008).However, processes usually applied in order to prepare dry beans for the consumption (soaking and cooking) significantly diminish the antioxidant activity of the seeds, therefore decreasing their functional properties (Xu and Chang, 2009 (Granito et al,2005;Reyes-Bastidas et al,2010;Stodolak et al 2013). When common beans are used as the fermentation substrate, the important advantage may be the decomposition of flatulence-producing α-galactosides, which limit the consumption of common beans in Western countries.…”