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

Olukomaiya, O. O., Adiamo, O. Q., Fernando, W. C., Mereddy, R., Li, X. and Sultanbawa, Y. (2020) Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour. Food Chemistry, 315 . p. 126238. ISSN 0308-8146

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Article Link(s): https://doi.org/10.1016/j.foodchem.2020.126238

Publisher URL: http://www.sciencedirect.com/science/article/pii/S0308814620300868
Author URL: https://www.researchgate.net/publication/338726267_Effect_of_solid-state_fermentation_on_proximate_composition_anti-nutritional_factor_microbiological_and_functional_properties_of_lupin_flour

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.

Item Type:Article
Business groups:Crop and Food Science
Keywords:Lupin flour fungi Solid-state fermentation Protein molecular distribution Functional properties
Subjects:Science > Microbiology
Animal culture > Feeds and feeding. Animal nutrition
Deposited On:01 Jun 2020 23:51
Last Modified:01 Jun 2020 23:51

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