Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour

Olukomaiya, Oladapo Oluwaseye; Adiamo, Oladipupo Q.; Fernando, W. Chrishanthi; Mereddy, Ram; Li, Xiuhua; Sultanbawa, Yasmina

doi:10.1016/j.foodchem.2020.126238

Cited by 107 publications

(94 citation statements)

References 53 publications

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“…Enzymatic degradation of phytic acid with Lactobacillus spp. and S. cerevisiae have been previously reported (Olukomaiya et al 2020;Onipede et al 2020). It is widely acknowledged that decomposition of phytic acid increases the availability of many cations and thus nutritional value (West 2014;Gupta et al 2015).…”

Section: Chemical Composition Of Rsm and Fsmmentioning

confidence: 73%

“…Furthermore, the ability of Lactobacillus acidophilus (L. acidophilus) to decompose phytic acid content from the RSM during the fermentation process has been clearly reported Ray 1999a, 1999b). Also, it has been well-documented that the fermentation of soybean, canola and camelina meals with Saccharomyces cerevisiae (S. cerevisiae) dramatically decreased phytic acid content and have an enzymatic potential to improve nutrient utilisation of these by-products (Foster and Nakata 2014;Hassaan et al 2015;Olukomaiya et al 2019Olukomaiya et al , 2020Onipede et al 2020).…”

Section: Introductionmentioning

confidence: 99%

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Effects of microbial fermented sesame meal and enzyme supplementation on the intestinal morphology, microbiota, pH, tibia bone and blood parameters of broiler chicks

Hajimohammadi

Mottaghitalab

Hashemi

2020

Italian Journal of Animal Science

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This study was conducted to compare the broiler chicks responses to raw sesame meal (RSM), either processed by microbial fermentation or enzyme supplementation. A total of 420-day-old boiler chicks (Ross 308V R ) were allocated to a completely randomised design experiment with 7 treatments and 5 replicates (12chicks/replicate). Treatments include: basal diet based on soybean meal (SBM), SBM substitution with 15 and 25% RSM either with phytase [5000 FTU phyzyme XP/g (PHX)] (RSM 15 þ PHX, and RSM 25 þ PHX) or without enzyme (RSM 15 , RSM 25 ), and two diets in which SBM substituted with 15 and 25% fermented sesame meal (FSM 15 and FSM 25 ). The results indicated that fermentation process decreased oxalate and phytic acid (51% and 44%, respectively), and simultaneously increased in crude protein (13%), ether extract (11%) and available phosphorus (61%) (p < .05). Moreover, compared to SBM and RSM treatments, broilers fed diets containing FSM, lead to significant (p < .05) increase in Lactobacillus and decrease in coliforms count in the ileum. Furthermore, the broilers fed FSM 15 diet had the lowest reduction in Escherichia coli population in the crop (p < .05). In the jejunum, the highest villus height was observed in the FSM 25 diet compared to RSM diets (p < .05). Compared to SBM, inclusion of FSM 25 to broiler rations resulted in blood triglycerides and cholesterol reduction by 30.7 and 23.7%, respectively (p < .05). Conclusion is that fermentation process can improve nutrient value of the RSM and could be considered as a protein source in broilers diet. HIGHLIGHTS:Fermentation process increased nutrient value of the sesame meal. Fermented sesame meal shifted intestinal microbial population more towards benefit bacteria. Fermented sesame meal increased the villus height in the jejunum and decreased blood triglycerides and cholesterol in broilers. ARTICLE HISTORY

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Section: Chemical Composition Of Rsm and Fsmmentioning

confidence: 73%

Section: Introductionmentioning

confidence: 99%

Effects of microbial fermented sesame meal and enzyme supplementation on the intestinal morphology, microbiota, pH, tibia bone and blood parameters of broiler chicks

Hajimohammadi

Mottaghitalab

Hashemi

2020

Italian Journal of Animal Science

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“…Solid-state fermentation was conducted according to a previous protocol [17]. Each SSF set-up was prepared in triplicate in 500-mL Erlenmeyer flasks.…”

Section: Solid-state Fermentationmentioning

confidence: 99%

“…The total titratable acidity was expressed as the amount (mL) of 0.1 mol /L NaOH to attain a pH value of 8.2. Colour attributes of samples were determined according to a previous protocol [17] using Minolta colorimeter (Model CR-400, Konica Minolta Co Ltd., Osaka, Japan). Prior to the analysis, the instrument was calibrated with a standard white tile (Y = 88.2, x = 0.3158 and y = 0.3229).…”

Section: Ph Total Titratable Acidity and Colour Attributesmentioning

confidence: 99%

“…In an earlier study, CAM treated with Saccharomyces cerevisiae (yeast) was found to contain reduced phytic acid content compared to the unfermented control [16]. Filamentous fungi such as Aspergillus sojae and Aspergillus ficuum are important food-grade fungi which have been used in SSF technologies for several years, especially in the production of traditional Asian fermented foods [17]. They have been certified as safe with regards to their epidemiological features and GRAS (Generally Regarded as Safe) status in the food industry [18,19].…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi

Olukomaiya

Fernando

Mereddy³

et al. 2020

Fermentation

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Camelina meal (CAM) was fermented in solid-state using food grade Aspergillus fungi (A. sojae, A. ficuum and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starch contents but reduced (p < 0.05) the contents of soluble carbohydrate. The microbiological counts of the fermented meals were higher (p < 0.05) than that of the unfermented CAM. Phytic acid content reduced (p < 0.05) in the fermented meals. SSF reduced the protein molecular weight and colour attributes of CAM. The fermented camelina meals had increased (p < 0.05) bulk density and swelling capacity but reduced (p < 0.05) water absorption capacity. Thus, the study indicated that SSF with A. sojae, A. ficuum and their co-cultures influenced the physicochemical, microbiological and functional properties of CAM. There is potential for the development of value-added novel food and feed products from solid-state fermented camelina meal.

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Effect of solid‐state fermentation on the protein quality and volatile profile of pea and navy bean protein isolates

Khorsandi,

Shi,

Stone

et al. 2023

Cereal Chem

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Background and objectivesFermentation has been increasingly used as a “clean” processing technique to modify proteins. The goal of this research was to assess the use of solid‐state fermentation (SSF) by Aspergillus oryzae on pea (PPI) and navy bean protein isolates (NBPI) for different time periods (0‐48 or ‐72 h, respectively) and its impact on their nutrition and volatile profile.FindingsThe SSF process resulted in higher total phenolic content and lower protein digestibility, and consequently, the protein quality was reduced for both pulses. The quantity of the volatile compounds initially present in the samples did not change substantially after SSF; however, many new compounds were identified in fermented PPI, which have been reported to have pleasant sensory properties.ConclusionsThe protein quality of PPI or NBPI was not improved by A. oryzae SSF; however, the results suggest potential for using SSF to positively modify the volatile profile of PPI.Significance and noveltyThe findings of this research strengthened our knowledge base of fermented pulse ingredients with the use of protein isolates and navy beans, narrowing the somewhat limited gap for fermentation application to high protein substrates.This article is protected by copyright. All rights reserved.

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Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour

Cited by 107 publications

References 53 publications

Effects of microbial fermented sesame meal and enzyme supplementation on the intestinal morphology, microbiota, pH, tibia bone and blood parameters of broiler chicks

Effects of microbial fermented sesame meal and enzyme supplementation on the intestinal morphology, microbiota, pH, tibia bone and blood parameters of broiler chicks

Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi

Effect of solid‐state fermentation on the protein quality and volatile profile of pea and navy bean protein isolates

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