1994
DOI: 10.1007/bf01088991
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Nutritional improvement of lentils, chick pea, rice and wheat by natural fermentation

Abstract: Effect of natural fermentation process (4 days) on the non-protein nitrogen, crude and true protein, amino acids content and in vitro digestibility of two kinds of legumes (lentils and chick pea) and two kinds of cereals (rice and wheat) was investigated. Non-protein nitrogen increased significantly (p < 0.001) in the fermented products. Little increase has occurred in the crude protein while no significant change was observed in the fermented true protein samples. It was observed that methionine and cystine w… Show more

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Cited by 33 publications
(20 citation statements)
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“…Fermentation led to significantly (P 0.05) higher amounts of Gly, Ala and some EAA such as Val, Leu, Lys and Thr in pigeon pea (Table 1) in agreement with previous studies performed in other legumes (Barampama & Simard, 1995;Mbithi-Mwikya, Ooghe, Van Camp, Ngundi, & Huyghebaert, 2000;Shekib, 1994). CS did not change as sulphur amino acids remained in fermented pigeon pea.…”
Section: Amino Acid Composition and Cs Of Fermented And Germinated Pisupporting
confidence: 93%
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“…Fermentation led to significantly (P 0.05) higher amounts of Gly, Ala and some EAA such as Val, Leu, Lys and Thr in pigeon pea (Table 1) in agreement with previous studies performed in other legumes (Barampama & Simard, 1995;Mbithi-Mwikya, Ooghe, Van Camp, Ngundi, & Huyghebaert, 2000;Shekib, 1994). CS did not change as sulphur amino acids remained in fermented pigeon pea.…”
Section: Amino Acid Composition and Cs Of Fermented And Germinated Pisupporting
confidence: 93%
“…CS did not change as sulphur amino acids remained in fermented pigeon pea. Increases in amino acid composition could be attributed to significant rises in protein and non-protein nitrogen that take place in fermented legumes (Azeke, Fretzdorff, Buening-Pfaue, Holzapfel, & Betsche, 2005;Khalil, 2006;Shekib, 1994;) due to the growth and proteolytic activity of microorganisms responsible for the fermentation process (Nassar, Mubarak, & El-Beltagy, 2008). Additionally, fermentation improves the nutritional value of pigeon pea since non-nutritive compounds such as a-galactosides, phytic acid, and trypsin inhibitors are reduced while nutrient density and biovailability increases (Torres et al, 2006).…”
Section: Amino Acid Composition and Cs Of Fermented And Germinated Pimentioning
confidence: 96%
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“…Most vicilins undergo a more extensive proteolytic processing than the legumins, resulting in a number of polypeptide fragments which, despite the loss of covalent continuity, still keep together in an associated structure (Gatehouse et al, 1983). Phaseolin, the major seed storage protein from Phaseolus vulgaris (Bollini and Chrispeels, 1978) is one of the most studied vicilins, with its three-dimensional structure known at 2.2 Å resolution (Lawrence et al, 1990;1994).…”
Section: Journal Of New Seeds 20mentioning
confidence: 99%
“…Certainly, fermentation is an ancient, inexpensive and simple technique that can be applied at home and an important technique in the third world countries for enrichment and preservation of a food material [21]. However, investigations concerning influence of food processes, such as fermentation on the fate of nutritive components and the rheological properties of steamed brown rice bread as an important non-gluten product, are still limited.…”
Section: Introductionmentioning
confidence: 99%