Abstract

In the present study, Cordyceps militaris SN-18, a medicinal and edible mushroom generally recognized as safe (GRAS) filamentous fungus was used to ferment chickpeas by solid state fermentation (SSF). The main objective of this study was conducted to investigate the effects of SSF on protein composition of chickpea flour, as well as the subsequent effect on proximate composition, physicochemical and functional properties. Results showed that SSF increased the contents of the crude protein, true protein and essential amino acids, and SDS-PAGE demonstrated that proteins of fermented chickpeas were mainly composed of molecules of lower molecular mass compared to the non-fermented chickpeas. Fermented chickpea flours showed higher water absorption index, in vitro protein digestibility, and SSF improved water holding capacity, fat absorption capacity and emulsifying properties of chickpea flours. Additionally, fermented chickpea extracts demonstrated significant angiotensin I-converting enzyme (ACE) inhibitory activity. Thus, the study indicated that C. militaris fermentation improved the physicochemical and functional properties of chickpeas and it has great potential to design new nutritious food products and food formulations using C. militaris fermented chickpeas.

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.