Spontaneous and controlled fermentation to improve nutritional value of Ikpakpa beans, <i>Phaseolus vulgaris</i>

Alagbe, Edith Egbimhanlu.; Okoye, G.C; Amoo, Temiloluwa E.; Adekeye, Bosede T.; Taiwo, O. S.; Adeyemi, Alaba Oladipupo; Daniel, Ebakota

doi:10.1080/23311916.2022.2066823

Cited by 2 publications

(1 citation statement)

References 7 publications

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“…The heat treatment method is simple and easy to implement, and has been widely used in actual production and processing, but its energy consumption is relatively high, and other co-existing bioactive compounds are also easily inactivated during the process. Non-heat treatment includes chemical treatment, enzyme treatment, fermentation treatment and other methods [84]. Among them, chemical treatments are mostly used in the feed industry rather than the food industry.…”

Section: Control Measures Of Non-nutritional Factors In Food Processingmentioning

confidence: 99%

The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review

Zhang,

Liu,

et al. 2023

Foods

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Kidney beans (KBs), as a traditional edible legume, are an important food crop of high nutritional and economic value worldwide. KBs contain a full range of amino acids and a high proportion of essential amino acids, and are rich in carbohydrates as well as vitamins and minerals. However, KBs contain a variety of non-nutritional factors that impede the digestion and absorption of nutrients, disrupt normal metabolism and produce allergic reactions, which severely limit the exploitation of KBs and related products. Suppressing or removing the activity of non-nutritional factors through different processing methods can effectively improve the application value of KBs and expand the market prospect of their products. The aim of this review was to systematically summarize the main types of non-nutritional factors in KBs and their mechanisms of action, and to elucidate the effects of different food processing techniques on non-nutritional factors. The databases utilized for the research included Web of Science, PubMed, ScienceDirect and Scopus. We considered all original indexed studies written in English and published between 2012 and 2023. We also look forward to the future research direction of producing KB products with low non-nutritional factors, which will provide theoretical basis and foundation for the development of safer and healthier KB products.

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Section: Control Measures Of Non-nutritional Factors In Food Processingmentioning

confidence: 99%

The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review

Zhang,

Liu,

et al. 2023

Foods

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Fermented fruits and legumes in Africa: production factors and health benefits

Ashaolu

2024

Int J of Food Sci Tech

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SummaryFermentation is an age‐long food processing tool used to preserve and develop functional foods and beverages. Fruits in particular have a very short shelf life due to their high water activity, favourable to microbial decomposition and spoilage, while legumes are protein‐rich crops that require improved protein digestibility. These are some standout reasons for applying this tool to develop fermented fruit‐ and legume‐based products. From multifarious fruit‐based beers, non‐alcoholic beverages and alcoholic drinks to legume‐based condiments and meals, fermentation has been used over time in Africa to enhance the food security, safety, nutrition, healthfulness and livelihoods of the people. As the nutrition and economic prospects of African fermented fruit‐ and legume‐based products are huge not only to the African continent but globally (as African diasporans and their interracial friends, spouses and relatives are notably consuming them), they are fraught with opportunities and challenges. This review describes the production factors (including raw material selection, processing techniques, environmental conditions and the role of microorganisms) and health benefits of these African fermented products. Safety concerns, fermentation challenges and other considerations are also discussed. Further studies targeting fermentation and production of novel, healthy and safer fruit‐ and legume‐based African food products are warranted due to their potential positive contribution to African and global hunger and malnutrition issues.

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Spontaneous and controlled fermentation to improve nutritional value of Ikpakpa beans, Phaseolus vulgaris

Cited by 2 publications

References 7 publications

The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review

The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review

Fermented fruits and legumes in Africa: production factors and health benefits

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