Fractionation of pea flour with pilot scale sieving. II. In vitro fermentation of pea seed fractions of different particle sizes

Maaroufi, C.; Chapoutot, Patrick; Sauvant, Daniel; Giger-Reverdin, Sylvie

doi:10.1016/j.anifeedsci.2009.07.008

Cited by 9 publications

(11 citation statements)

References 42 publications

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“…Gas production was determined by using an adaptation of the initial gas‐test method . This adaptation allows a dynamic study of substrate fermentation by stopping the incubation and sampling simultaneously gas and incubation content of the syringe . In this study, incubation times were 3, 6, 9, 12 and 24 h.…”

Section: Methodsmentioning

confidence: 99%

“…These rations had been previously studied in vivo . An adaptation of the syringes' method of Hohenheim University, which allows measurement of dynamic patterns of fermentation and gas production, was used …”

Section: Introductionmentioning

confidence: 99%

“…9 An adaptation of the syringes' method of Hohenheim University, 10 which allows measurement of dynamic patterns of fermentation and gas production, was used. 11 The first objective of this study was to quantify the relative effects of the inoculum and of the substrate on ruminal fermentation, gas production, and, notably, CH 4 production at different incubation times. The second objective was to validate the estimation of the flows of carbon and hydrogen in the syringes from the stoichiometry of VFAs by gas measurements.…”

Section: Introductionmentioning

confidence: 99%

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In vitro fermentation of total mixed diets differing in concentrate proportion: relative effects of inocula and substrates

et al. 2015

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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In vitro fermentation of total mixed diets differing in concentrate proportion: relative effects of inocula and substrates

et al. 2015

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“…However, the results of this study may not be extrapolated to pulse flour studies since their “fine ground” fraction was material that passed through a 1‐mm sieve. A more refined particle size study of ground pea was conducted by Maaroufi, Chapoutot, Sauvant, and Giger‐Reverdin (). After grinding peas to pass through a 4‐mm screen, the comminuted product was sieved to produce nine fractions retained on sieves ranging in size from 2500 to 122 μm and the throughs of the 122 μm sieve.…”

Section: Pulse Millingmentioning

confidence: 99%

Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

Thakur

Scanlon

Tyler

et al. 2019

Comp Rev Food Sci Food Safe

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Pulses (grain legumes) are increasingly of interest to the food industry as product formulators and consumers seek to exploit their fiber‐rich and protein‐rich reputation in the development of nutritionally attractive new products, particularly in the bakery, gluten‐free, snack, pasta, and noodle categories. The processing of pulses into consistent high‐quality ingredients starts with a well‐defined and controlled milling process. However, in contrast to the extensive body of knowledge on wheat flour milling, the peer‐reviewed literature on pulse flour milling is not as well defined, except for the dehulling process. This review synthesizes information on milling of leguminous commodities such as chickpea (kabuli and desi), lentil (green and red), pea, and bean (adzuki, black, cowpea, kidney, navy, pinto, and mung) from the perspective of a wheat miller to explore the extent to which pulse milling studies have addressed the objectives of wheat flour milling. These objectives are to reduce particle size (so as to facilitate ingredient miscibility), to separate components (so as to improve value and/or functionality), and to effect mechanochemical transformations (for example, to cause starch damage). Current international standards on pulse quality are examined from the perspective of their relationship to the millability of pulses (that is, grain legume properties at mill receival). The effect of pulse flour on the quality of the products they are incorporated in is examined solely from the perspective of flour quality not quantity. Finally, we identify research gaps where critical questions should be answered if pulse milling science and technology are to be established on par with their wheat flour milling counterparts.

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“…). Providing ruminal microbes with more surface area to adhere to can increase microbial digestion, fermentative GP, and organic matter degradation . A surface area increase in EHB samples may have contributed to the difference in G between the EHB and NHB/HBOT treatments.…”

Section: Discussionmentioning

confidence: 99%

Effects of a wax organogel and alginate gel complex on holy basil (Ocimum sanctum) in vitro ruminal dry matter disappearance and gas production

et al. 2018

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Fractionation of pea flour with pilot scale sieving. II. In vitro fermentation of pea seed fractions of different particle sizes

Cited by 9 publications

References 42 publications

In vitro fermentation of total mixed diets differing in concentrate proportion: relative effects of inocula and substrates

In vitro fermentation of total mixed diets differing in concentrate proportion: relative effects of inocula and substrates

Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

Effects of a wax organogel and alginate gel complex on holy basil (Ocimum sanctum) in vitro ruminal dry matter disappearance and gas production

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