Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour

Food Chem. 2020 Jun 15;315:126238. doi: 10.1016/j.foodchem.2020.126238. Epub 2020 Jan 21.

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.

Keywords: Aspergillus fungi; Functional properties; Lupin flour; Protein molecular distribution; Solid-state fermentation.

MeSH terms

  • Aspergillus
  • Dietary Fiber / analysis
  • Dietary Proteins / analysis
  • Dietary Proteins / metabolism
  • Fermentation
  • Flour / analysis*
  • Flour / microbiology*
  • Lupinus / chemistry
  • Lupinus / metabolism*
  • Phenols / analysis
  • Phytic Acid / analysis

Substances

  • Dietary Fiber
  • Dietary Proteins
  • Phenols
  • Phytic Acid