The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients

被引:0
作者
Maria V. Chandra-Hioe
Christina H. M. Wong
Jayashree Arcot
机构
[1] UNSW Australia,ARC Training Centre for Advanced Technologies in Food Manufacture, School of Chemical Engineering
[2] UNSW Australia,Food Science and Technology Group, School of Chemical Engineering
来源
Plant Foods for Human Nutrition | 2016年 / 71卷
关键词
Legumes flour; Lyophilised yoghurt cultures; protein digestibility; Trypsin inhibitors; Water absorption capacity; Oil absorption capacity;
D O I
暂无
中图分类号
学科分类号
摘要
Apart from being a rich and inexpensive protein source, legumes provide essential vitamins, minerals and dietary fibre. Considering the nutritional benefits, legumes flour can potentially be incorporated in the development of new products. The aim of this study was to investigate whether fermentation affects the protein content, in vitro protein digestibility, trypsin inhibitor activity and the functionality of proteins in faba bean, desi and kabuli chickpea. Australian grown chickpea and faba bean were selected and initially soaked, de-hulled, dried and milled into flour. This was fermented with lyophilised yoghurt cultures in a 30 °C orbital shaker for 16 h. While protein contents in fermented desi and kabuli flour were lower than their raw counterparts (p > 0.05), it was significantly higher in fermented faba bean. A significant increase (9.5 %) in in vitro protein digestibility was found in fermented desi. Trypsin inhibitor activity in fermented desi, kabuli and faba bean reduced by 2.7, 1.1 and 4.7 %, respectively (p > 0.05). Overall, the in vitro protein digestibility in flour samples increased, while simultaneously reducing the trypsin inhibitor activity. The water absorption capacity of the fermented kabuli flour significantly increased by 11.3 %. All fermented flour samples had significantly higher oil absorption capacity than their corresponding raw flour that was likely due to increased insoluble hydrophobic protein. Although, the foaming capacity in all fermented flour samples was significantly lower than their respective raw samples, only fermented desi and faba bean flour showed lower foaming stability (p > 0.05). The present study suggests that fermented legume flour could fulfill the demand for innovative products of higher nutritional value.
引用
收藏
页码:90 / 95
页数:5
相关论文
共 77 条
  • [1] Messina MJ(1999)Legumes and soybeans: overview of their nutritional profiles and health effects Am J Clin Nutr 70 439S-987
  • [2] Gilani GS(2005)Effects of antinutritional factors on protein digestibility and amino acid availability in foods J AOAC Int 88 967-231
  • [3] Cockell KA(2002)Nutritional improvement of beans ( Eur Food Res Technol 214 226-1212
  • [4] Sepehr E(2001)) by natural fermentation J Agric Food Chem 49 1208-1575
  • [5] Granito M(1988)Production process for high-quality pea-protein isolate with low content of oligosaccharides and phytate J Food Sci 53 1574-651
  • [6] Frias J(2011)Effect of fermentation on soluble proteins and Food Res Int 44 643-184
  • [7] Doblado R(2004) protein digestibility of sorghum, green gram and sorghum-green gram blends J Food Eng 63 177-6691
  • [8] Guerra M(2006)Lactic acid bacteria in traditional fermented Chinese foods J Agric Food Chem 54 6685-1273
  • [9] Champ M(1977)Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour J Food Sci 42 1269-422
  • [10] Vidal-Valverde C(1989)Fermented pigeon pea ( Cereal Chem 66 415-70