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In vitro digestibility of processed and fermented soya bean, cowpea and maize

Kiers, J.L ; Nout, R.M.J ; Rombouts, F.M

Journal of the science of food and agriculture, 2000-07, Vol.80 (9), p.1325-1331 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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Título:
In vitro digestibility of processed and fermented soya bean, cowpea and maize
Autor: Kiers, J.L ; Nout, R.M.J ; Rombouts, F.M
Assuntos: ACIDE LACTIQUE ; ACIDO LACTICO ; BARLEY ; Biological and medical sciences ; CAUPI ; CEBADA ; Cereal and baking product industries ; COCCION ; COOKING ; cowpea ; COWPEAS ; CUISSON ; CULTURES ; DIGESTIBILITY ; DRY MATTER ; EXPERIMENTACION IN VITRO ; EXPERIMENTATION IN VITRO ; FERMENTACION ; FERMENTATION ; FERMENTATION PRODUCTS ; Food industries ; Food Microbiology ; Food Microbiology Laboratory ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; in vitro digestibility ; IN VITRO EXPERIMENTATION ; Laboratorium Levensmiddelenmicrobiologie ; LACTIC ACID ; LEGUMES ; LEGUMINEUSE ; LEGUMINOSAS ; Levensmiddelenmicrobiologie ; MAIS ; MAIZ ; MAIZE ; MALT ; MALTA (PRODUCTO) ; NIEBE ; NUTRIENTES ; NUTRIENTS ; ORGE ; PROCESAMIENTO ; PROCESSING ; Rhizopus ; soya bean ; SOYABEANS ; SUBSTANCE NUTRITIVE ; TECHNOLOGIE ; TECHNOLOGY ; TECNOLOGIA ; tempe ; TRAITEMENT ; VLAG
É parte de: Journal of the science of food and agriculture, 2000-07, Vol.80 (9), p.1325-1331
Notas: 2001000099
L51
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Descrição: Tropical legumes, ie soya bean and cowpea, were pre‐treated and subsequently fermented using pure cultures of Rhizopus spp. Impact of soaking, cooking and fermentation of the legumes on their digestibility was determined using an in vitro digestion method. Processing of white maize included, amongst others, natural lactic acid fermentation, cooking and saccharification using barley malt. An in vitro method was standardised to carry out comparative determinations of the dry matter digestibility of cereal and legume food samples as a function of processing conditions, without attempting to exactly mimic gastrointestinal digestion. Using this method based on upper digestive tract digestion, it was observed that digestibility of the legumes increased during cooking and fermentation. Cooking improved the total digestibility of both soya bean and cowpea from 36.5 to 44.8% and from 15.4 to 40.9% respectively. Subsequent fungal fermentation increased total digestibility only by about 3% for both soya bean and cowpea. Digestibility was also influenced by fungal strain and fermentation time. Cooking and subsequent saccharification using malt almost tripled total digestibility of white maize from 25.5 to 63.6%, whereas lactic fermentation of maize had no effect on in vitro dry matter digestibility. Although total digestibility of cooked legumes was only slightly improved by mould fermentation (3% for both soya bean and cowpea), the level of water‐soluble dry matter of food samples increased during fermentation with Rhizopus oryzae from 7.0 up to 27.3% for soya bean and from 4.3 up to 24.1% for cowpea. These fermented products could therefore play a role as sources of easily available nutrients for individuals suffering from digestive disorders. © 2000 Society of Chemical Industry
Editor: Chichester, UK: John Wiley & Sons, Ltd
Idioma: Inglês

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In vitro digestibility of processed and fermented soya bean, cowpea and maize

Kiers, J.L ; Nout, R.M.J ; Rombouts, F.M

Chichester, UK: John Wiley & Sons, Ltd

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