Effects of fermentation time on the functional and pasting properties of defatted <i><scp>M</scp>oringa oleifera</i> seed flour

Oloyede, Omobolanle O.; James, Samaila; Ocheme, Ocheme B.; Chinma, Chiemela Enyinnaya; Akpa, V. Eleojo

doi:10.1002/fsn3.262

Cited by 60 publications

(55 citation statements)

References 21 publications

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“…The low BD values of the FQD show its ability to support heating and shear stress (Adebowale, Adeyemi, & Oshodi, ). Nevertheless, Oloyede et al () and Pranoto et al () found that BD values increased in fermented food, which demonstrates that each type of starch exhibits different behaviors when subjected to fermentation processes.…”

Section: Resultsmentioning

confidence: 98%

“…For both inoculum concentrations, the FV increased as the fermentation process proceeded, and there was a decrease on day 4. Some reports have shown that this behavior is due to the breakdown of complex carbohydrates within the starch granules, allowing the leaching of amylose and subsequent SB or by the action of proteolytic enzymes, which release starches from the protein matrix (Oloyede, James, Ocheme, Chinma, & Akpa, ; Pranoto et al, ). Meanwhile, a decrease in the FV value was induced by starch molecule depolymerization because they are in contact with the metabolites of LAB, such as organic acids (Costa, Garcia, Ribeiro, Junior, & Caliari, ; Dias, Elias, Oliveira, & Helbig, ; Hirashima, Takahashi, & Nishinari, ).…”

Section: Resultsmentioning

confidence: 99%

“…Table shows that the PV increased as the fermentation process proceeded, and this can also be related to the degradation of the protein matrix where the starches were contained (Pranoto et al, ). This phenomenon is also influenced by the solubility and water holding capacity of other food matrix components (Oloyede et al, ; Wurzburg, ). Accordingly, a 6% inoculum concentration and 3 days of fermentation were selected as a suitable treatment.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Bolívar-Monsalve

Ceballos-González

Ramírez-Toro

et al. 2017

J Food Process Preserv

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This study explored the effect of Lactobacillus plantarum 1 on the main anti‐nutritional compound (saponin) and the rheological and physicochemical properties of quinoa doughs to produce a dehydrated soup base. A full factorial design using an ANOVA and a Tukey test (p < .05) was used to evaluate the effects of two factors: concentration of the inoculum (two levels) and fermentation time (four levels). The best experimental treatment was dried in a heat pump dryer at 40 and 50 °C, at 0.8 and 1.2 m/s, and drying processes were modeled using thin‐layer math equations. Then, a mixture design was used to evaluate the interactions between the dried dough, rice flour and maltodextrin to select an optimum mix according to the objective function (average value of the three commercial cream soups). A base for the quinoa soup with a permissible saponins content and viscosity similar to that of trademark products was obtained. Practical applications The results of this research will help the food industry to cook high nutritional quality soups using gluten‐free ingredients. Moreover, the use of lactic acid bacteria for fermenting quinoa is a good technique for improving the organoleptic characteristics and rheological properties of the final product. In addition, the culture medium was based on quinoa flour to help decrease the costs of the process compared with the price of commercial MRS broth.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Bolívar-Monsalve

Ceballos-González

Ramírez-Toro

et al. 2017

J Food Process Preserv

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“…Oloyede, James, Ocheme, Chinma, and Akpa () showed that 71‐hr natural fermentation of defatted M. oleifera seed flour increased significantly the WAC (0.86–2.31 g/ml), oil absorption capacity (0.87–1.91 g/ml), foaming capacity (9.76%–16.31%), and emulsifying capacity (50.71%–68.75%). Concomitantly, natural fermentation induced a significant decrease in bulk density (0.53–0.32 g/cm 3 ) and dispersibility (36.00%–20.50%).…”

Section: Functional Properties Of Moringa Oleifera Seedsmentioning

confidence: 99%

Treatments and uses of Moringa oleifera seeds in human nutrition: A review

Saa

Fombang

Ndjantou

et al. 2019

Food Science & Nutrition

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This work reviews treatments and uses of Moringa oleifera seeds in human nutrition. Moringa oleifera seeds are considerable sources of proteins (mean 19%) and lipids (mean 31%). Previous reports presented the nutritional properties of the seeds and oil. Moringa seeds are sources of lipids, and their removal leads to Moringa seed flour with a high protein content which might play a role in food technology and human nutrition. Moringa oil has been tested in frying and was found to be more stable than groundnut oil; its incorporation in groundnut at level lower than 10% improved on the acceptability of chips. Several treatments like roasting, germination, and boiling have been applied to Moringa seeds to produce flour with improved nutritional properties. In particular, defatted Moringa flour has been applied in different formulations including cakes, cookies, burgers, infant porridges. Generally, the products deriving from the flour were more stable in conservation and well accepted for low substitution while high substitution increased the bitterness. Notwithstanding their high content in protein and oil, defatted M. oleifera seed flour and oil are still fairly investigated in order to envisage their integration in the food habits of people. The present wrote up reviews the treatments applied on M. oleifera seeds and applications of the defatted M. oleifera flour and oil in food systems for human nutrition.

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“…The studies have shown that flour with low PV has a lower thickening power than flour with high PV. The increase in viscosity of fermented buckwheat flour might be due to the BD of complex carbohydrates to simple sugars [11]. The HPV ranged from 36 cp for cooked buckwheat flour to 1203 cp for fermented buckwheat flour.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Thermal, Pasting and Rheological Properties of Processed Buckwheat (Fagopyrum Esculentum) Flour

Siwatch

Yadav

2017

Asian J Pharm Clin Res

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Objective: The aim of the study was to analyze the effect of various processing treatments on thermal, pasting, and rheological properties of buckwheat flour.Methods: Buckwheat seeds were processed through different processing treatments including cooking, germination, and fermentation, and their flours were produced. The processed flours were analyzed for their thermal properties using differential scanning calorimeter, pasting properties using rapid visco-analyzer, and rheological properties using rotational rheometer.Results: Fermented buckwheat flour showed significantly (p≤0.05) higher onset temperature (T o =66.6°C), peak temperature (T p =71.15°C), conclusion temperature (T c= 78.03°C), and enthalpy of gelatinization (1.89 J/g). The peak viscosity ranged from 39 to 1299 cp, lowest for cooked buckwheat flour and highest for fermented buckwheat flour. The native buckwheat flour showed the highest value, whereas cooked buckwheat flour showed the lowest value for storage modulus (G') and loss modulus (G"). The value of tan ∂ was lower than 1 for native and processed buckwheat dough. Conclusion:The changes observed in physicochemical properties of buckwheat flour after processing treatments provided a crucial basis for its potential applications on an industrial scale. Furthermore, buckwheat seeds are gluten-free; therefore, their flour or products can be used for persons suffering from celiac diseases.

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Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour

Cited by 60 publications

References 21 publications

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Treatments and uses of Moringa oleifera seeds in human nutrition: A review

Thermal, Pasting and Rheological Properties of Processed Buckwheat (Fagopyrum Esculentum) Flour

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