Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour

Pranoto, Yudi; Anggrahini, Sri; Efendi, Zulman

doi:10.1016/j.fbio.2013.04.001

Cited by 165 publications

(164 citation statements)

References 25 publications

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“…The observed protein quality might be due to the secretion of enzymes such as cellulase, phytase, and xylanase during the growth of microbes to convert the fibre materials for monosaccharide (Ugwuanyi et al, 2008 (Mugula et al, 2003). Pranoto et al (2013) reported that, during fermentation, proteolysis could produce more peptides and AA and therefore increase digestible and soluble protein portion. In addition, some LAB such as L. plantarum have tannase activity (Duodu et al, 2003), breaking tannin complex with protein.…”

Section: Resultsmentioning

confidence: 99%

Effect of Solid State Fermentation on Nutrient Content and Ileal Amino Acids Digestibility of Canola Meal in Broiler Chickens

Ahmed¹,

Zulkifli²,

Farjam³

et al. 2014

Italian Journal of Animal Science

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The aim of the current study was to investigate the potential of Lactobacillus salivarius solid state fermentation for reduction of glucosinolate content in canola meal (CM) as well as the improvement of its nutrient digestibility for broiler chickens. Canola meal was treated with the L. salivarius in solid state fermentation for 30 days. Nutrients ileal digestibility was tested using 42-day-old broilers fed by either CM or fermented CM (FCM) as the sole source of energy and protein. The results showed that fermentation of CM using L. salivarius reduced glucosinolate content of CM by 38%. The digestibility coefficient was improved significantly for crude protein, Met, Cys, Arg, Asp, Glu, and Ser in FCM compared to CM. However, apparent metabolisable energy of CM was not affected by fermentation. It appears that fermentation treatment of CM using L. salivarius may improve the overall nutritive value of CM for broiler chickens, reducing its total glucosinolate and crude fibre content by 38 and 16%, respectively.

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Section: Resultsmentioning

confidence: 99%

Effect of Solid State Fermentation on Nutrient Content and Ileal Amino Acids Digestibility of Canola Meal in Broiler Chickens

Ahmed¹,

Zulkifli²,

Farjam³

et al. 2014

Italian Journal of Animal Science

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“…Fermentation increases the digestibility of plant proteins (Ali, El‐Tinay, & Abdalla, 2003; Alka, Neelam, & Shruti, 2012; El‐Hag et al., 2002; Pranoto et al., 2013). Plant protein has poor digestibility relative to animal protein.…”

Section: Effect Of Fermentation On Nutrients and Mineralsmentioning

confidence: 99%

“…Pranoto et al. (2013) compared the effect of Lactobacillus plantarum and natural fermentation for 36 hr on protein digestibility of sorghum flours using in vitro models. Protein digestibility was increased by 92% and 47% using L .…”

Section: Effect Of Fermentation On Nutrients and Mineralsmentioning

confidence: 99%

“…The complex matrices in which these minerals are entrapped and bonded (Figure 1) are largely responsible for their low bioavailability. Fermentation is one of the processing methods that are applied to free these complexed minerals and make them readily bioavailable (Lopez, Gordon, & Fields, 1983; Pranoto et al., 2013). …”

Section: Effect Of Fermentation On Nutrients and Mineralsmentioning

confidence: 99%

“…Fermentation increased magnesium, iron, calcium, and zinc content in some fermented foods that are commonly consumed in India and associated with the decrease in the amount of phytates (Pranoto et al., 2013). However, the increase in mineral content might be due to loss of dry matter during fermentation as microbes degrade carbohydrates and protein (Day & Morawicki, 2018).…”

Section: Effect Of Fermentation On Nutrients and Mineralsmentioning

confidence: 99%

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Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Nkhata¹,

Ayua

Kamau

et al. 2018

Food Science & Nutrition

545

287

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Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.

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Fermented Foods in Health and Disease Prevention

Sahoo

Aradwad

Sanwal

et al. 2023

Microbes in the Food Industry

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Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour

Cited by 165 publications

References 25 publications

Effect of Solid State Fermentation on Nutrient Content and Ileal Amino Acids Digestibility of Canola Meal in Broiler Chickens

Effect of Solid State Fermentation on Nutrient Content and Ileal Amino Acids Digestibility of Canola Meal in Broiler Chickens

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Fermented Foods in Health and Disease Prevention

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