Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour

Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

“…For the organic acid determination, the sourdough samples were diluted ten times with distilled water and then filtered by Amicon ® Ultra-4 Centrifugal Filters (3000 Da NMWL) (Merck Millipore, Burlington, MA, USA) before the injection. Organic acid determination was carried out by HPLC analysis (Varian Inc., Palo Alto, CA, USA) following [ 29 ]. Data were collected and analyzed by using the Galaxie software (version 1.9.302.530, Varian Inc., Palo Alto, CA, USA).…”

Dry fractionation and bioprocessing for novel legume ingredients

“…This means that a much larger intake will be needed to cause flatus. Earlier studies reported a reduction of 63.2% for oligosaccharides of the raffinose family in bread prepared with fermented chickpea flour in which a foreign Lactobacillus plantarum strain was used (Galli, et al, 2019). In our study the reduction was much higher because Pediococcus acidilactici were isolated from chickpea itself (Xing, et al, 2020), thus are best adapted to the substrate.…”

“…The presence of flatulence-causing oligosaccharides reduces the acceptability of chickpea fortified bread (Veenstra, et al, 2010). Solid-state fermentation can reduce the content of oligosaccharides in chickpea fraction (Galli, et al, 2019). Besides, oligosaccharides are not very heat-stable and start decomposing above 200°C (Forgo, Kiss, Korózs, & Rapi, 2013), combining fermentation and heat treatment can contribute to a large reduction of the oligosaccharides (Khattab, et al, 2009).…”

“…As the world's population continues to grow and is predicted to reach 9 to 10 billion by 2050, feeding the global population with adequate dietary protein is a challenge (Galli, et al, 2019;Iyer, et al, 2008;Nadathur, Wanasundara, & Scanlin, 2017).…”

“…Compared to conventional submerged fermentation, SSF requires a minimum amount of water compared to submerged fermentation which reduces the energy consumption in a final drying step to obtain a stable ingredient, while fermentation with lactic acid producing bacteria may even result in a stable wet ingredient. Previous research already demonstrated that SSF can be applied to raw legume flours to improve specific nutritional, textural, and functional properties (Galli, et al, 2019). SSF could successfully remove the beany flavour, while interesting, positive aroma compounds were formed, and the shelf-life was extended (Tangyu, Muller, Bolten, & Wittmann, 2019).…”