Enriching Lactobacilli from Fermented Pulse Dal Flour-Analyzing its Efficacy in Utilizing Carbohydrates and Production of α-galactosidase Enzyme During Pigeon Pea Fermentation

Prachi R Gandhi

doi:10.22207/jpam.15.4.22

Abstract

Pigeon peas are an excellent source of carbohydrates, proteins and other nutrients. Many traditional fermented foods are prepared from cereals and combinations of cereals and pulses that usually contain Lactic acid bacteria (LAB), Bacillus, Enterococcus and yeast. Lactobacillus can be used as a starter culture for such fermentation using pulses, as very few reports are available on fermented pulse-based products. Hence, pulse dal flour was used as a source for isolation of Lactobacillus to maintain their functionality, growth characteristics and activity during food processing. In this study, we investigated the potential of lactobacilli from fermented pigeon pea to utilize carbohydrates, the ability to degrade non-digestible oligosaccharides and the production of the α-galactosidase enzyme. Lactobacillus isolated from six different pulse dal flour grew well during fermentation with carbohydrates in mMRS medium. Among Lactobacillus species, only Lactobacillus brevis displayed the highest α-galactosidase activity (1.24 U/ml), where raffinose was added as the sole carbohydrate source in the medium. The isolate was further tested in pigeon pea fermentation, where it showed maximum activity (1.86 U/ml) and complete hydrolysis of non-digestible oligosaccharides was observed. Overall, usage of Lactobacilli could be an excellent opportunity to design and develop a novel pulse-based fermented product contributing to beneficial bioactive compounds and improving the properties of food.

Highlights

Pigeon pea (Cajanus cajan) known as tuvar, red gram, and arhar belonging to the leguminosae family, are consumed in various forms like biscuits, pasta, noodles, sausages as well as fermented product like Tempe throughout the world
Lactobacillus can be used as a starter culture for such fermentation using pulses, as very few reports are available on fermented pulse-based products
We investigated the potential of lactobacilli from fermented pigeon pea to utilize carbohydrates, the ability to degrade non-digestible oligosaccharides and the production of the α-galactosidase enzyme

Summary

INTRODUCTION

Pigeon pea (Cajanus cajan) known as tuvar, red gram, and arhar belonging to the leguminosae family, are consumed in various forms like biscuits, pasta, noodles, sausages as well as fermented product like Tempe throughout the world They are rich in carbohydrates (65%) and protein (20-25%) and comprise of basic nutritive constituents including dietary fibers, minerals, vitamins, amino acids, fatty acids and phytochemicals.[1,2] Cajanus cajan contributes to various health benefits in treating diabetes, reproductive system infections, stabilizing menstrual issues, skin irritation, biological properties like antioxidant, antibacterial, antitumor, anti-inflammatory are associated widely.[3,4] The main drawback limiting the consumption of pigeon pea is the presence of high level of α-galactosides, mainly raffinose that comprises of sugars with galactose units, linked as α-1, 6-galactosyl residue. We determined the microbial ability to degrade sucrose and non-digestible oligosaccharide (NDO), raffinose via fermentation of pigeon pea using Lactobacillus isolates

MATERIALS AND METHOD Chemicals and strain

RESULT

Findings

CONCLUSION