Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour. (15th June 2020)

• Record Type: Journal Article
• Authors: Olukomaiya, Oladapo Oluwaseye; Adiamo, Oladipupo Qudus; Fernando, W. Chrishanthi; Mereddy, Ram; Li, Xiuhua; Sultanbawa, Yasmina
• Is Part Of: Food chemistry. Volume 315(2020)
• Publication Date: 2020-06-15
• Subjects: ULF unfermented lupin flour -- ASLF Aspergillus sojae fermented lupin flour -- AFLF Aspergillus ficuum fermented lupin flour -- COLF co-culture fermented lupin flour -- SSF solid-state fermentation; Lupin flour -- Aspergillus fungi -- Solid-state fermentation -- Protein molecular distribution -- Functional properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126238
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Total phenolic contents of lupin flour increased during solid-state fermentation. Solid-state fermentation reduced the phytic acid content of lupin flour. Microbiological counts of lupin flour increased during solid-state fermentation. Solid-state fermentation reduced the molecular weight of lupin proteins. Functional properties of lupin flour improved during solid-state fermentation. Abstract: The effects of solid-state fermentation (SSF) with Aspergillus sojae, Aspergillus ficuum and their co-cultures on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour (LF) were investigated. Fibre fractions, in vitro enzyme protein digestion (IVPD), total phenolic contents, protein molecular distribution and colour attributes were also evaluated. Samples differed in their proximate composition except ash and fibre contents. The microbiological counts of the fermented LFs were generally higher (p < 0.05) than that of the unfermented LF. Phytic acid content and IVPD decreased (p < 0.05) in the fermented LFs. Also, the fermented LFs showed decreased (p < 0.05) water absorption capacity but increased swelling capacity. In addition, fermented LFs demonstrated reduction in colour attributes. Thus, the study indicated that SSF using Aspergillus sojae and Aspergillus ficuum can influence the physical, chemical and functional properties of LF. LF has great potentials in developing new nutritious food products and feed formulations when subjected to SSF.