Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds. (13th October 2013)

• Record Type: Journal Article
• Authors: Starzyńska‐Janiszewska, Anna; Stodolak, Bożena; Mickowska, Barbara
• Is Part Of: Journal of the science of food and agriculture. Volume 94:Number 2(2014:Jan. 30)
• Page Start: 359
• Page End: 366
• Publication Date: 2013-10-13
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.6385
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" id="jsfa6385-abs-0001"> <title>Abstract</title> <sec id="jsfa6385-sec-0001" sec-type="section"> <title>BACKGROUND</title> <p id="jsfa6385-para-0001"> <bold>Tempeh is a traditional Indonesian food of high nutritional quality obtained by fungal fermentation of dehulled, soaked and cooked legumes. The aim of this research was to study the effect of <italic>Lactobacillus plantarum</italic> DSM 20174 activity on selected parameters of tempeh made from unhulled seeds of common bean (<italic>Phaseolus vulgaris</italic>). <italic>Lactobacillus plantarum</italic> cells were applied during soaking of seeds (submerged fermentation) or during solid state fermentation with <italic>Rhizopus microsporus</italic> var. <italic>chinensis</italic> (co‐cultivation)</bold>.</p> </sec> <sec id="jsfa6385-sec-0002" sec-type="section"> <title>RESULTS</title> <p id="jsfa6385-para-0002"> <bold>Tempeh obtained from common beans contained 200 g kg<sup>−1</sup> protein of 34% <italic>in vitro</italic> bioavailability. Fungal fermentation caused decomposition of raffinose, stachyose and verbascose levels in seeds, on average by 93, 84 and 73% respectively. Enhanced antiradical (DPPH<sup></sup>, ABTS<sup>+</sup>) capacity was accompanied by increased soluble phenol content. Application of <italic>Lactobacillus</italic> in the fermentation procedure increased tempeh protein and <italic>in vitro</italic> protein bioavailability by 18 and 17% respectively. Mixed culture tempeh contained lower levels of stachyose (25%), verbascose (64%) and condensed tannins (20%). Co‐cultivation enhanced both DPPH<sup></sup>‐scavenging activity and antioxidant capacity</bold>.</p> </sec> <sec id="jsfa6385-sec-0003" sec-type="section"> <title>CONCLUSION</title> <p id="jsfa6385-para-0003"> <bold>The application of <italic>Lactobacillus</italic> in most cases improved the nutritional parameters of tempeh from unhulled common beans. It may also be recommended to obtain products with diverse antioxidant properties as compared with fungal fermentation alone. © 2013 Society of Chemical Industry</bold> </p> </sec> </abstract>