Effect of processing techniques on the contents of flatulence factors and emulsion properties of cowpea (&lt;i&gt;Vigna unguiculata&lt;/i&gt;)

Onyesom, I; Enaholo, AT; Mordi, JI

doi:10.4314/jasem.v9i2.17293

Cited by 13 publications

(11 citation statements)

References 7 publications

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“…On the fermentation side, several goals had to be addressed: (i) improvement of the naturally low nutritional value of plant milks limited in amino acids [ 47 ], (ii) improvement of digestibility to avoid flatulence, diarrhoea, and other discomforts [ 48 ], and (iii) improvement of the typically unpleasant earthy and beany taste [ 49 ]. It is therefore an important outcome of this study that B. amyloliquefaciens NCC 156 and L. paracasei subsp .…”

Section: Discussionmentioning

confidence: 99%

“…Critically, it exhibits much lower abundance in chickpea-based milk than in animal milk, approximately half of the amount in a typical 10% dry matter formulation [ 9 , 10 ]). Moreover, chickpea milk contains elevated levels of indigestible sugars such as raffinose and stachyose, which cause flatulence, diarrhoea, and other discomfort upon consumption [ 11 ]. In addition, it exhibits a grassy and beany taste that does not meet consumer expectations [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

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Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour

et al. 2021

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Background Plant-based milk alternatives are more popular than ever, and chickpea-based milks are among the most commercially relevant products. Unfortunately, limited nutritional value because of low levels of the essential amino acid l-lysine, low digestibility and unpleasant taste are challenges that must be addressed to improve product quality and meet consumer expectations. Results Using in-silico screening and food safety classifications, 31 strains were selected as potential l-lysine producers from approximately 2,500 potential candidates. Beneficially, 30% of the isolates significantly accumulated amino acids (up to 1.4 mM) during chickpea milk fermentation, increasing the natural level by up to 43%. The best-performing strains, B. amyloliquefaciens NCC 156 and L. paracasei subsp. paracasei NCC 2511, were tested further. De novo lysine biosynthesis was demonstrated in both strains by 13C metabolic pathway analysis. Spiking small amounts of citrate into the fermentation significantly activated l-lysine biosynthesis in NCC 156 and stimulated growth. Both microbes revealed additional benefits in eliminating indigestible sugars such as stachyose and raffinose and converting off-flavour aldehydes into the corresponding alcohols and acids with fruity and sweet notes. Conclusions B. amyloliquefaciens NCC 156 and L. paracasei subsp. paracasei NCC 2511 emerged as multi-benefit microbes for chickpea milk fermentation with strong potential for industrial processing of the plant material. Given the high number of l-lysine-producing isolates identified in silico, this concept appears promising to support strain selection for food fermentation.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour

et al. 2021

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“…For example, phytates and saponins form insoluble complexes with valuable minerals (such as Ca 2+ , Mg 2+ , Fe 2+ and Zn 2+ ), which decrease their bioavailability (Rekha and Vijayalakshmi 2010; West et al 1978). Plant-based oligosaccharides, such as raffinose, stachyose, and verbascose, can only be digested by intestinal bacteria through fermentation, which results in flatulence, diarrhoea, and other discomforts (Onyesom et al 2005). Furthermore, the intestinal tract can be disturbed by trypsin and other protease inhibitors in plant-based milk alternatives, which interfere with protein and starch digestion by inactivating the digesting enzymes (Anderson and Wolf 1995).…”

Section: Leading Plant-based Milk Alternativesmentioning

confidence: 99%

“…Fermentation by itself or combined with other treatments such as cooking, sprouting and soaking can dramatically reduce the level of anti-nutrients such as tannins, phytates and cyanides in plant-based food (Anderson and Wolf 1995; Onyesom et al 2005; Soetan and Oyewole 2009; Wang et al 2003). As an example, LAB are capable of producing phytases and provide the optimum pH conditions for these enzymes, which then catalyse the hydrolysis of phytates into myo -inositol and phosphate, improve digestibility and increase mineral bioavailability (Rekha and Vijayalakshmi 2010).…”

Section: Fermentation Of Plant Materialsmentioning

confidence: 99%

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

Tangyu

Muller

Bolten

et al. 2019

Appl Microbiol Biotechnol

319

175

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Non-dairy milk alternatives (or milk analogues) are water extracts of plants and have become increasingly popular for human nutrition. Over the years, the global market for these products has become a multi-billion dollar business and will reach a value of approximately 26 billion USD within the next 5 years. Moreover, many consumers demand plant-based milk alternatives for sustainability, health-related, lifestyle and dietary reasons, resulting in an abundance of products based on nuts, seeds or beans. Unfortunately, plant-based milk alternatives are often nutritionally unbalanced, and their flavour profiles limit their acceptance. With the goal of producing more valuable and tasty products, fermentation can help to the improve sensory profiles, nutritional properties, texture and microbial safety of plant-based milk alternatives so that the amendment with additional ingredients, often perceived as artificial, can be avoided. To date, plant-based milk fermentation mainly uses mono-cultures of microbes, such as lactic acid bacteria, bacilli and yeasts, for this purpose. More recently, new concepts have proposed mixed-culture fermentations with two or more microbial species. These approaches promise synergistic effects to enhance the fermentation process and improve the quality of the final products. Here, we review the plant-based milk market, including nutritional, sensory and manufacturing aspects. In addition, we provide an overview of the state-of-the-art fermentation of plant materials using monoand mixed-cultures. Due to the rapid progress in this field, we can expect well-balanced and naturally fermented plant-based milk alternatives in the coming years.

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“…For a period of 5 days of germination, the raffinose content decreased steadily by 67% [63]. While found raffinose reductions of 38 and 62% for 24 h and 48 h germination respectively [52].…”

Section: Sproutingmentioning

confidence: 99%

Pathways for Reducing Anti-Nutritional Factors: Prospects for Vigna unguiculata

Diouf¹,

Sarr²,

Sene³

et al. 2019

JNHFS

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Cereals, pulses and legumes are the most consumed foods in Sub-Saharan Africa. Cowpea, Vigna unguiculata (L.) walp is one known of these legumes as a good source of proteins, some minerals, and fibers. However, the presence of anti-nutritional factors (ANFs) including phytates, alpha-galactosides such as raffinose and stachyose, and tannins reduce significantly the micronutrients and also create some problems of acceptability in using cowpea and other legumes. This review article rep the current knowledges on key aspects of technologies used to reduce ANFs. Some of them proposed one either pathway or combining many techniques such as soaking, sprouting, fermentation, extrusion cooking and steam pre-cooking in order to reduce these ANFs. In fact, steam pre-cooking seems to be the most promising among established processes because of its potential to reduce ANFs up to 96%. Nevertheless, soaking can reduce ANFs up to 45% with higher reductions by adding sodium bicarbonate. Sprouting however can record more significant reductions of 33 to 72% of tannins, 96% of phytates, 92% of stachyose and 67% of raffinose. With regard to fermentation, a reduction rate in ANFs exceeding 50% was found. The extrusion technic reduces up to 55.83% at 140 ° C and 20% humidity while the steam pre-cooking resulted reductions of up to 52.60% at 110 ° C for 25 minutes. In this regard, it is critical to investigate mechanisms that would improve these reductions and furthermore, investigate all strategies used to increase bioavailability of nutrients under specific technological condition.

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Effect of processing techniques on the contents of flatulence factors and emulsion properties of cowpea (<i>Vigna unguiculata</i>)

Cited by 13 publications

References 7 publications

Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour

Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

Pathways for Reducing Anti-Nutritional Factors: Prospects for Vigna unguiculata

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