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Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours

This study aimed to optimize bean flours fermentation through the use of appropriate technological procedure and, thereby, to obtain a high quality and safe product. In this line, cowpea bean flours with different moisture conditions (10, 20 and 30%) were incubated with (1) a single culture of Lacto...

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Autores principales: Ferreira, Luis M. M., Mendes-Ferreira, Ana, Benevides, Clícia M. J., Melo, Diana, Costa, Anabela S. G., Mendes-Faia, Arlete, Oliveira, Maria Beatriz P. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915618/
https://www.ncbi.nlm.nih.gov/pubmed/31731512
http://dx.doi.org/10.3390/foods8110530
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author Ferreira, Luis M. M.
Mendes-Ferreira, Ana
Benevides, Clícia M. J.
Melo, Diana
Costa, Anabela S. G.
Mendes-Faia, Arlete
Oliveira, Maria Beatriz P. P.
author_facet Ferreira, Luis M. M.
Mendes-Ferreira, Ana
Benevides, Clícia M. J.
Melo, Diana
Costa, Anabela S. G.
Mendes-Faia, Arlete
Oliveira, Maria Beatriz P. P.
author_sort Ferreira, Luis M. M.
collection PubMed
description This study aimed to optimize bean flours fermentation through the use of appropriate technological procedure and, thereby, to obtain a high quality and safe product. In this line, cowpea bean flours with different moisture conditions (10, 20 and 30%) were incubated with (1) a single culture of Lactobacillus plantarum, or (2) a consortium of lactic acid and acetic acid bacteria, together with one strain of Saccharomyces cerevisiae. Effects of inoculation of cowpea beans flours on stability (i.e., evaluated by the decrease in pH), and variations in nutritional characteristics (i.e., protein, starch, water soluble carbohydrates, total dietary fibre) were investigated. In both fermented flours, the effect of fermentation was more noticeable in total water-soluble carbohydrate (WSC) concentration during the fermentation process (P < 0.001), accounted for by metabolic activity of the microorganisms. The pH values progressively decreased (P < 0.001) through the fermentation process, particularly in flours fermented with a single culture of L. plantarum. By contrast, titratable acidity increased (P < 0.001) throughout the fermentation process in F2 and F3, although more noticeable in F3. Total dietary fibre (TDF) was not variable over the time. In relation to the protein content, the fermentations behaved very similarly; F2 had a variation over the time, but the effect was not significant (P = 0.0690). Results revealed small changes in chemical composition except in the case of pH and sugar contents with the values lower in the fermented products (i.e., single- or mixed-culture fermentation), leading to a more stable and safety product. These results indicate that fermented dry beans flours have the potential as functional ingredients for new food formulations.
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spelling pubmed-69156182019-12-24 Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours Ferreira, Luis M. M. Mendes-Ferreira, Ana Benevides, Clícia M. J. Melo, Diana Costa, Anabela S. G. Mendes-Faia, Arlete Oliveira, Maria Beatriz P. P. Foods Article This study aimed to optimize bean flours fermentation through the use of appropriate technological procedure and, thereby, to obtain a high quality and safe product. In this line, cowpea bean flours with different moisture conditions (10, 20 and 30%) were incubated with (1) a single culture of Lactobacillus plantarum, or (2) a consortium of lactic acid and acetic acid bacteria, together with one strain of Saccharomyces cerevisiae. Effects of inoculation of cowpea beans flours on stability (i.e., evaluated by the decrease in pH), and variations in nutritional characteristics (i.e., protein, starch, water soluble carbohydrates, total dietary fibre) were investigated. In both fermented flours, the effect of fermentation was more noticeable in total water-soluble carbohydrate (WSC) concentration during the fermentation process (P < 0.001), accounted for by metabolic activity of the microorganisms. The pH values progressively decreased (P < 0.001) through the fermentation process, particularly in flours fermented with a single culture of L. plantarum. By contrast, titratable acidity increased (P < 0.001) throughout the fermentation process in F2 and F3, although more noticeable in F3. Total dietary fibre (TDF) was not variable over the time. In relation to the protein content, the fermentations behaved very similarly; F2 had a variation over the time, but the effect was not significant (P = 0.0690). Results revealed small changes in chemical composition except in the case of pH and sugar contents with the values lower in the fermented products (i.e., single- or mixed-culture fermentation), leading to a more stable and safety product. These results indicate that fermented dry beans flours have the potential as functional ingredients for new food formulations. MDPI 2019-10-25 /pmc/articles/PMC6915618/ /pubmed/31731512 http://dx.doi.org/10.3390/foods8110530 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ferreira, Luis M. M.
Mendes-Ferreira, Ana
Benevides, Clícia M. J.
Melo, Diana
Costa, Anabela S. G.
Mendes-Faia, Arlete
Oliveira, Maria Beatriz P. P.
Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours
title Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours
title_full Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours
title_fullStr Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours
title_full_unstemmed Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours
title_short Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours
title_sort effect of controlled microbial fermentation on nutritional and functional characteristics of cowpea bean flours
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915618/
https://www.ncbi.nlm.nih.gov/pubmed/31731512
http://dx.doi.org/10.3390/foods8110530
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