Campus Units

Food Science and Human Nutrition

Document Type

Article

Publication Version

Accepted Manuscript

Publication Date

3-31-2021

Journal or Book Title

Journal of the Science of Food and Agriculture

DOI

10.1002/jsfa.11229

Abstract

BACKGROUND

A significant amount of nutrients, including dietary fibers, proteins, minerals, and vitamins are present in legumes, but the presence of anti‐nutritional factors (ANFs) like phytic acid, tannins, and enzyme inhibitors impact the consumption of legume and nutrient availability. In this research, the effect of a physical process (sonication or precooking) and fermentation with Lactobacillus plantarum and Pediococcus acidilactici on ANFs of some legumes was evaluated.

RESULTS

Total phenolic contents were significantly (p<0.05) reduced for modified and fermented substrates compared to non‐fermented controls. Trypsin inhibitory activity (TIA) was reduced significantly for all substrates except for unsonicated soybean and lentil fermented with L. plantarum and P. acidilactici. When physical processing was done, there was a decrease in TIA for all the substrate. Phytic acid content decreased for physically modified soybean and lentil but not significantly for green pea. Even though there was a decrease in ANFs, there was no significant change in in vitro protein digestibility for all substrates except for unsonicated L. plantarum fermented soybean flour and precooked L. plantarum fermented lentil. Similarly, there was change in amino acid content when physically modified and fermented.

CONCLUSION

Both modified and unmodified soybean flour, green pea flour, and lentil flour supported the growth of L. plantarum and P. acidilactici. The fermentation of this physically processed legume and pulse flours influenced the non‐nutritive compounds, thereby potentially improving nutritional quality and usage.

Comments

This accepted article is published as Byanju, B., Hojilla‐Evangelista, M.P. and Lamsal, B.P. (2021), Fermentation performance and nutritional assessment of physically processed lentil and green pea flour. J Sci Food Agric. DOI:10.1002/jsfa.11229.

Rights

Works produced by employees of the U.S. Government as part of their official duties are not copyrighted with in the U.S. The content of this document is not copyrighted.

Copyright Owner

The Author(s)

Language

en

File Format

application/pdf

Published Version

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