Influence of alkaline fermentation time on in vitro nutrient digestibility, bio- & techno-functionality, secondary protein structure and macromolecular morphology of locust bean (Parkia biglobosa) flour. (1st May 2022)

• Record Type: Journal Article
• Authors: Yakubu, Caleb Maina; Sharma, Rajan; Sharma, Savita; Singh, Baljit
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 161(2022)
• Publication Date: 2022-05-01
• Subjects: Anti-nutritional factors -- Phytochemicals -- Antioxidant activity -- ATR-FTIR -- Secondary protein structure; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.113295
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Present investigation aimed at evaluating the variation in anti-nutritional factors, phytochemical constituents, bio-functional and technological attributes of locust bean ( Parkia biglobosa ) flour after alkaline fermentation treatment for different time periods (0, 24, 48 and 72 h). Significant reduction ( p < 0.05) in phytate (12.59–5.16 mg/g), saponin (6.87–1.92 mg/g) and tannin (2.86–1.03 mg/g) contents was observed linearly with the fermentation time. Furthermore, in vitro starch and protein digestibility were found to increase from 5.29 to 24.82 g/100 g and 66.47–74.29 g/100 g respectively in response to treatment time. ATR-FTIR spectrum in Amide II region (1600-1700 cm −1 ) revealed that β-sheet structure prevailed in raw and fermented flours; however, there was significant increase in the α-helix and random coils. Scanning electron micrographs and X-ray diffractograms presented degradation of granular integrity of starch and three-dimensional protein networking. These compositional and structural changes lowered the hydration and emulsification potential while oil absorption and water solubility were found to enhance from 0.86 to 1.01 g/g and 3.16–10.41% respectively. Pearson's correlation matrix showed significant relationship among anti-nutritional factors and nutrient digestibility while principal component analysis validated the differences among variables and observations through two key components of 75.85 and 22.44% respectively. Highlights: Fermentation effectively reduced antinutritional factors. Bioactive performance improved after fermentation. Fermentation exposed hydrophobic regions resulting in altered techno-functionality. Microbial enzymes enhanced in vitro starch and protein digestibility.