Effect of tempe fermentation by three different strains of Rhizopus oligosporus on nutritional characteristics of faba beans

Polanowska, Katarzyna; Grygier, Anna; Kuligowski, Maciej; Rudzińska, Magdalena; Nowak, J.

doi:10.1016/j.lwt.2020.109024

Cited by 52 publications

(34 citation statements)

References 37 publications

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“…These foods are produced using microorganisms to preserve, modify, and/or improve the digestibility and sensory acceptance of the final product; however, tofu is normally produced in the West by chemical precipitation of protein rather than the use of microorganisms. Recently, alternative legumes and/or grains (lupin, faba) are also being used in the production of these foods [ 25 , 26 ]. The nutritional and health promoting properties of tofu, tempeh, natto, and other traditional fermented Asian foods are receiving more attention around the world [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia

Kaczmarska

Taylor

Piyasiri

et al. 2021

Foods

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Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets. Existing plant-based protein foods and meat mimetics often possess undesirable flavor and sensory properties and there is a need to better understand the formation of desirable meat-like flavors from plant precursors to improve acceptance of novel high-protein plant foods. This study aimed to comprehensively characterize the non-volatile flavor metabolites and the volatiles generated in grilled meat (beef, chicken, and pork) and compare these to commercially available meat substitutes and traditional high-protein plant-based foods (natto, tempeh, and tofu). Solid phase microextraction with gas-chromatography mass-spectrometry was used for elucidation of the flavor volatilome. Untargeted characterization of the non-volatile metabolome was conducted using Orbitrap mass spectrometry and Compound DiscovererTM datamining software. The study revealed greater diversity and higher concentrations of flavor volatiles in plant-based foods in comparison to grilled meat, although the odor activity of specific volatiles was not considered. On average, the total amount of volatiles in plant-based products were higher than in meat. A range of concentrations of free amino acids, dipeptide, tripeptides, tetrapeptides, nucleotides, flavonoids, and other metabolites was identified in meat and plant-based foods.

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Section: Introductionmentioning

confidence: 99%

Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia

Kaczmarska

Taylor

Piyasiri

et al. 2021

Foods

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“…One way of limiting meat consumption is by offering tasty, easy-to-use plant-based alternatives to replace animal protein products [ 3 ]. Traditional plant-based foods that have been used as meat replacers include tofu and tempeh, which are produced from soybean or fava beans, and seitan made from wheat gluten [ 4 , 5 , 6 ]. Modern meat analogs, such as sausages or patties, are generally made from soy or pea protein [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion

Immonen

Chandrakusuma

Sibakov

et al. 2021

Foods

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Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer. Additionally, the possibility of producing fibrous structures with high-moisture extrusion from a blend of destarched oat and pea protein was investigated. In the temperature sweep measurement (60–160 °C) of the destarched oat protein concentrate and pea protein isolate blend, three denaturation and polymerization sections were observed. In addition, polymerization as a function of time was recorded in the time sweep measurements. The melting temperature of grain proteins was an important factor when producing texturized structures with a high-moisture extrusion. The formation of fibrillar structures was investigated with high-moisture extrusion from the destarched oat and pea protein blend at temperatures ranging from 140 to 170 °C. The protein–protein interactions were significantly influenced in the extruded samples. This was due to a decrease in the amount of extractable protein in selective buffers. In particular, there was a decrease in non-covalent and covalent bonds due to the formation of insoluble protein complexes.

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“…Aktivitas mikroba selama fermentasi padat tersebut diketahui berdampak pada penurunan kandungan asam fitat kedelai, dan pada saat yang sama memperbaiki nuritisi tertentu. Di antara aspek nutrisi yang meningkat pada fermentasi tempe adalah senyawa fenolik, isoflavone aglycone, dan aktivitas antioksidan (Ahmad et al 2015, Kuligowski et al 2016, Xiao et al 2016, ketersediaan kalsium, magnesium, dan fosfor (Duliński et al 2017), komposisi asam amino, asam alfa linolenat, mineral, vitamin E dan D2 (Gmoser et al 2020), asam gamma aminobutirat dan asam gamma linolenat (Polanowska et al 2020).…”

Section: Pendahuluanunclassified

Perubahan Kandungan Asam Fitat Dan Asam Amino Esensial Bahan-Bahan Organik Pakan Yang Difermentasi Ragi Tempe

Muniroh¹,

Suja'i²,

Wibowo³

et al. 2021

J Bioteknol Biosains Indones

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Changes in the Contents of Phytic Acid and Essential Amino Acids of Animal Feed Organic Materials Fermented by Tempe Starter The contents of antinutrients and nutrients are important in the selection of feed ingredients, especially for monogastric animals. The aim of this study is to determine the change in the contents of antinutrient phytic acid and nutrient essential amino acid in selected organic materials. Nine organic ingredients of agro-industrial by-products, namely rice bran, coffee skin, cassava bagasse, corn, coconut dreg, soy bean meal, pollard, corn gluten feed (CGF), and copra meal were fermented in solid state using tempeh starter for 48 hours at 30°C. Dense mycelia overgrowing evenly on the top, bottom, and cross-sliced surfaces was observed on rice bran, maize and copra meal substrates. These 3 selected organic materials were then analysed for the content of phytic acid and essential amino acids. The results showed that the lowest decrease (75.80%) in phytic acid content occurred in maize, namely from 18.49 ± 0.41 mg g-1 (before fermentation) to 4.48 ± 0.19 mg g-1 (after fermentation). The highest increase (59%) of total essential amino acids occurred in copra meal, namely from 38,991.89 ± 447.12 mg kg-1 (before fermentation) to 61,816.56 ± 894.24 mg kg-1 (after fermentation). Kandungan antinutrisi dan nutrisi merupakan hal penting dalam pemilihan bahan pakan, terutama untuk hewan monogastrik. Penelitian ini bertujuan mengetahui perubahan kandungan antinutrisi asam fitat dan nutrisi asam amino esensial pada bahan organik tertentu yang terpilih. Sembilan bahan organik yang merupakan hasil samping agroindustri, yakni dedak padi, kulit kopi, onggok, jagung, ampas kelapa, bungkil kedelai (soy bean meal), dedak gandum (pollard), produk samping jagung corn gluten feed (CGF), dan bungkil kopra difermentasi padat menggunakan ragi tempe selama 48 jam pada suhu 30°C. Miselium yang tumbuh subur, padat, dan merata pada permukaan atas, bawah, dan irisan melintang teramati pada dedak padi, jagung, dan bungkil kopra. Tiga bahan organik terpilih ini kemudian dianalisa kandungan asam fitat dan asam amino esensialnya. Hasil menunjukkan bahwa penurunan terbesar (75,80%) kandungan asam fitat terjadi pada jagung, yakni dari 18,49 ± 0,41 mg g-1 (sebelum fermentasi) menjadi 4,48 ± 0,19 mg g-1 (setelah fermentasi). Peningkatan tertinggi (59%) asam amino esensial total terjadi pada bungkil kopra, yakni dari 38.991,89 ± 447,12 mg kg-1 (sebelum fermentasi) menjadi 61.816,56 ± 894,24 mg kg-1 (setelah fermentasi).

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Effect of tempe fermentation by three different strains of Rhizopus oligosporus on nutritional characteristics of faba beans

Cited by 52 publications

References 37 publications

Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia

Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia

Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion

Perubahan Kandungan Asam Fitat Dan Asam Amino Esensial Bahan-Bahan Organik Pakan Yang Difermentasi Ragi Tempe

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