Content Of Antinutritional Factors Research Articles

Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources.

This review aims to provide an updated overview of the effects of protein extraction/recovery on antinutritional factors (ANFs) in plant protein ingredients, such as protein-rich fractions, protein concentrates, and isolates. ANFs mainly include lectins, trypsin inhibitors, phytic acid, phenolic compounds, oxalates, saponins, tannins, and cyanogenic glycosides. The current technologies used to recover proteins (e.g., wet extraction, dry fractionation) and novel technologies (e.g., membrane processing) are included in this review. The mechanisms involved during protein extraction/recovery that may enhance or decrease the ANF content in plant protein ingredients are discussed. However, studies on the effects of protein extraction/recovery on specific ANFs are still scarce, especially for novel technologies such as ultrasound- and microwave-assisted extraction and membrane processing. Although the negative effects of ANFs on protein digestibility and the overall absorption of plant proteins and other nutrients are a health concern, it is also important to highlight the potential positive effects of ANFs. This is particularly relevant given the rise of novel protein ingredients in the market and the potential presence or absence of these factors and their effects on consumers' health.

Near-Infrared Spectroscopy Analysis of the Phytic Acid Content in Fuzzy Cottonseed Based on Machine Learning Algorithms.

Cottonseed is rich in oil and protein. However, its antinutritional factor content, of phytic acid (PA), has limited its utilization. Near-infrared (NIR) spectroscopy, combined with chemometrics, is an efficient and eco-friendly analytical technique for crop quality analysis. Despite its potential, there are currently no established NIR models for measuring the PA content in fuzzy cottonseeds. In this research, a total of 456 samples of fuzzy cottonseed were used as the experimental materials. Spectral pre-treatments, including first derivative (1D) and standard normal variable transformation (SNV), were applied, and the linear partial least squares (PLS), nonlinear support vector machine (SVM), and random forest (RF) methods were utilized to develop accurate calibration models for predicting the content of PA in fuzzy cottonseed. The results showed that the spectral pre-treatment significantly improved the prediction performance of the models, with the RF model exhibiting the best prediction performance. The RF model had a coefficient of determination in prediction (R2p) of 0.9114, and its residual predictive deviation (RPD) was 3.9828, which indicates its high accuracy in measuring the PA content in fuzzy cottonseed. Additionally, this method avoids the costly and time-consuming delinting and crushing of cottonseeds, making it an economical and environmentally friendly alternative.

Emerging high intensity ultrasound for soymilk in boosting bioactivity, amino acids release, reducing anti-nutritional factors and allergenicity

The study aimed to enhance soya milk's bioactivity, amino acid release, digestibility and reduce anti-nutritional factors via high-intensity ultrasound (HIU) 600W. Results demonstrated a substantial increase in the hydroxyl scavenging activity by 44%, a 41% improvement in DPPH, and 36% in ABTS. The amounts of AA released in treated samples were 1061.41 μmol/g, 1297.51 μmol/g, 1768.89 μmol/g, and 2014.23 μmol/g of protein at 0, 5, 10, and 15 min. Moreover, SDS PAGE unveiled a substantial decrease in the depth of bands corresponding to anti-nutritional and allergic proteins in the HIU-treated samples. Additionally, anti-nutritional factors (ANF) analysis demonstrated notable reductions in ANF content. The inhibition rates were 50%, 34%, 57%, 42% and 45% for phytic acid, trypsin inhibitor lipoxygenase, β-conglycinin and glycinin respectively with 15 min HIU application. In addition, in vitro digestion experiments showcased a substantial 21% increase in the digestibility with the applied method as well.

Enhancing the potential of rapeseed cake as protein-source food by γ-irradiation.

Rapeseed cake serves as a by-product in the oil extraction industry, characterized by its elevated protein content. However, the presence of antinutritional factors limits the utilization of rapeseed cake as a viable protein source. In this study, different doses of γ-irradiation were used to irradiate rapeseed cake and rapeseed protein isolate was extracted through a modified alkaline solution and acid precipitation method from rapeseed cake. The chemical composition and in vivo acute toxicity of rapeseed protein isolate were determined. The protein recovery rate of rapeseed protein isolate was 39.08 ± 3.01% after irradiation, while the content of antinutritional factors was significantly reduced. Moreover, γ-irradiation did not have any experimentally related effects on clinical observations or clinicopathology in mice. Overall, the reduced antinutrients and increased functional properties suggest that the irradiation of rapeseed cake (<9 kGy) could be utilized as a pre-treatment in the development of rapeseed cake-based value-added protein products.

Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review

Satisfying the nutritional requirements of consumers has made food industries focus on the development of safe, innocuous, easy-to-prepare products with high nutritional quality through efficient processing technologies. Extrusion cooking has emerged as a prominent technology associated with the nutritional and functional attributes of food products. This review aims to establish a theoretical framework concerning the influence of extrusion parameters on the functional and nutritional properties of precooked or instant flours, both as end-products and ingredients. It highlights the pivotal role of process parameters within the extruder, including temperature, screw speed, and raw materials moisture content, among others, and elucidates their correlation with the modifications observed in the structural composition of these materials. Such modifications subsequently induce notable changes in the ultimate characteristics of the food product. Detailed insights into these transformations are provided within the subsequent sections, emphasizing their associations with critical phenomena such as nutrient availability, starch gelatinization, protein denaturation, enhanced in vitro digestibility, reduction in the content of antinutritional factors (ANFs), and the occurrence of Maillard reactions during specific processing stages. Drawing upon insights from available literature, it is concluded that these effects represent key attributes intertwined with the nutritional properties of the end-product during the production of instant flours.

The Effects of Fluidized Bed Drying, Soaking, and Microwaving on the Phytic Acid Content, Protein Structure, and Digestibility of Dehulled Faba Beans

Different pre-treatments of pulses affect the content of antinutritional factors and protein digestibility. This study addresses the challenge of removing phytic acid, which is one of the major anti-nutritional factors present in faba beans. From this study, fluidized bed drying at 120 °C and 140 °C removed 8–22% of the phytic acid present. Phytic acid is thermally stable, and drying did not lead to a large reduction in concentration. Greater drying temperatures and drying times had little effect on the removal of phytic acid. Soaking the dehulled faba beans in 0.1% citric acid for 12 h at 37 °C removed 51 ± 11% of the phytic acid. After soaking for 12 h, microwaving the faba beans for two minutes removed over 70% of the phytic acid, including soaking in water or soaking in 0.1% citric acid solution. The mechanism for phytic acid reduction after microwaving appears to be linked with changes in the cotyledon cellular structure of the faba bean, as demonstrated using scanning electron microscopy. The protein secondary structure in the faba bean was modified after microwaving. The in vitro protein digestibility of dehulled faba beans used in this study increased by 15.7% compared with the fresh faba beans of 75.5 ± 0.5%. The in vitro digestibility of dehulled faba beans increased to 88.3 ± 0.6% after two minutes of microwaving, so both dehulling and microwaving improved the digestibility of the faba bean proteins.

Protein from rapeseed for food applications: Extraction, sensory quality, functional and nutritional properties

The application of rapeseed protein in human foods is limited by residual antinutritive components and poor sensory quality. The effects of five extraction protocols on rapeseed protein yield, sensory, functional and nutritional properties were systematically evaluated in this study. In particular, the potential of weakly acidic salt (pH 6.5, 150 mmol·L−1 MgCl2) extraction as a mild method for recovering edible rapeseed protein was investigated compared with conventional alkali extraction. All salt-extracted proteins showed above 40 % extraction yield and low antinutritional factor contents. They also had ideal amino acid patterns and better in vitro gastroduodenal digestibility than alkaline-extracted proteins. Additionally, the lighter color and odor, as well as better solubility, emulsion activity, foaming property, and water/oil holding capacity were found in weakly acidic salt extraction-ultrafiltered proteins. These findings suggest that weakly acidic salt extraction-ultrafiltration could be used for obtaining edible rapeseed protein, while extraction yield should be improved for scale application.

An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume

SummaryGlobally, 60% of protein consumption comes from plant‐based sources. By exploring the potential of plant‐based proteins and incorporating them into diverse food options, we can not only enhance the sustainability of our food systems but also contribute to a more balanced and environmentally conscious society. Due to the limited availability of conventional food proteins, there has been a persistent exploration for alternative legume sources for addressing the need for protein‐based foods. Faba bean is a type of pulse that stands out among other legumes due to its high protein content (26.1%) and dietary fibre (25.0%). Faba beans and their derivatives have been suggested as potentially beneficial foods for individuals with diabetes and hypertension. However, faba beans contain some antinutritional factors (ANFs). These antinutrients can have adverse effects on digestion and nutrient absorption. Various strategies like thermal and non‐thermal processing methods have been employed to reduce the ANF content and improve nutritional functionality in faba beans. The applications of faba beans and their potential as replacements for traditional ingredients in various food products are described. By utilising processed fava bean products, novel food formulations and applications can be created, catering to the growing demand for healthier and functional food options.

Comparative study of solid‐state fermentation with Lactobacillus plantarum versus Saccharomycopsis fibuligera on anti‐nutritional factors, nutritional values and antioxidant activity of faba bean (Vicia faba L.) meal

SummarySolid‐state fermentation (SSF) is widely used to improve the utility value in the food and feed industries. In the present research, Lactobacillus plantarum and Saccharomycopsis fibuligera were used for SSF, and then, the nutritional values, anti‐nutritional factors (ANFs) and antioxidant activities of faba bean meal (FBM) were comparatively analysed. The results revealed that SSF with S. fibuligera and L. plantarum effectively reduce the tannin and phytic acid contents and improve the nutritional quality and antioxidant capacity in FBM. Meanwhile, the effects of SSF with L. plantarum on degrading tannin and increasing titratable acidity, trichloroacetic acid‐soluble protein and in vitro protein digestibility were better treated with S. fibuligera. However, antioxidant activities and the amount of phenol and flavonoid were improved more in FBM treated with S. fibuligera than those fermented with L. plantarum. Taken together, the results indicated that both L. plantarum and S. fibuligera could be used for SSF of FBM, and SSF with those two microorganisms has great potential in improving the nutritional values, antioxidant capacities and decreasing ANFs contents of FBM.

Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review.

Satisfying the nutritional requirements of consumers has made food industries focus on the development of safe, innocuous, easy-to-prepare products with high nutritional quality through efficient processing technologies. Extrusion cooking has emerged as a prominent technology associated with the nutritional and functional attributes of food products. This review aims to establish a theoretical framework concerning the influence of extrusion parameters on the functional and nutritional properties of precooked or instant flours, both as end-products and ingredients. It highlights the pivotal role of process parameters within the extruder, including temperature, screw speed, and raw materials moisture content, among others, and elucidates their correlation with the modifications observed in the structural composition of these materials. Such modifications subsequently induce notable changes in the ultimate characteristics of the food product. Detailed insights into these transformations are provided within the subsequent sections, emphasizing their associations with critical phenomena such as nutrient availability, starch gelatinization, protein denaturation, enhanced in vitro digestibility, reduction in the content of antinutritional factors (ANFs), and the occurrence of Maillard reactions during specific processing stages. Drawing upon insights from available literature, it is concluded that these effects represent key attributes intertwined with the nutritional properties of the end-product during the production of instant flours.

Nutritional and potential health benefits of fermented food proteins.

Protein fermentation continues to gain popularity as a result of several factors, including the cost-effectiveness of the process and the positive correlation of fermented protein consumption, with a reduced risk of developing diet-related diseases such as diabetes and cardiovascular disorders, as well as their enhanced nutritional and techno-functional properties. Nonetheless, the nutritional and health benefits of food protein fermentation such as enhanced nutrient bioavailability, reduced antinutritional factors (ANFs) and enriched bioactive peptides (BAPs) are often overlooked. The present study reviewed recent work on the influence of protein fermentation on nutrition and health. In total, 322 eligible studies were identified on the Scopus and Google Scholar databases out of which 69 studies were evaluated based on our inclusion criteria. Fermented protein ingredients and products show reduced ANF content, enhanced digestibility and bioavailability, and increased antioxidant and other biological activities, such as probiotic, prebiotic, angiotensin-converting enzyme inhibitory and antihypertensive properties. In addition, co-products in protein fermentation such as BAPs possess and could contribute additional sensory and flavor properties, degrade toxins, and reduce allergens in foods. Thus, fermentation is not only a method for food preservation, but also serves as a means for producing functional food products for consumer health promotion and nutrition enrichment. © 2023 Society of Chemical Industry.

Terrestrial Compound Protein Replacing Dietary Fishmeal Improved Digestive Enzyme Activity, Immune Response, Intestinal Microflora Composition, and Protein Metabolism of Golden Pompano (Trachinotus ovatus).

Terrestrial compound protein (Cpro) can be potentially used to replace fishmeal (FM) in the marine carnivorous teleost, golden pompano (Trachinotus ovatus). Four isonitrogenous (45%) and isolipidic (12%) diets named FM30, AP80, PP80, and CP80 were formulated. FM30 (control) contained 30% FM and 25% basic protein, while AP80, PP80, and CP80 only contained 6% FM, where 80% FM and 25% basic protein of control diet were completely replaced by animal protein, plant protein, and Cpro, respectively. After golden pompano juveniles (initial weight: 10.32 ± 0.09 g) were, respectively, fed the four diets in floating sea cages for 10 weeks, the growth performance, intestinal digestive enzyme activity, and immune responses, protein metabolism indices of the CP80 group were similar to or better than those of the FM30 group (P > 0.05), and significantly better than those of the AP80 and PP80 groups. Specifically, the weight gain (WG), feed conversion ratio (FCR), activity of alanine transaminase (ALT), growth hormone (GH), and insulin-like growth factor-1 (IGF-1) contents of serum, mRNA level of interleukin-10 (il-10), zonula occludens-2 (zo-2), claudin-3, claudin-12, and eukaryotic translation initiation factor 4G (eif4g) were significantly higher, and the activity of α-amylase (AMS), lipase (LPS) in the foregut and midgut, interleukin-8 (il-8) expression in the intestine was significantly lower than that in the CP80 group, compared with those in AP80 and PP80 groups (P < 0.05). Moreover, the intestinal microflora composition of golden pompano fed with the CP80 diet was improved. Specifically, at the phylum level, the relative abundance of harmful bacterial strains cyanobacteria and TM7 of CP80 group was similar to those of FM30 group (P > 0.05), but was significantly lower than those of AP80 and PP80 groups (P < 0.05). At the genus level, the beneficial bacterial strains Agrobacterium and Blantia of CP80 group were also similar to those of FM30 group (P < 0.05), which were significantly higher than those of AP80 and PP80 groups, but the beneficial bacterial strains Bifidobacterium and Devosia of CP80 group were significantly higher than that in the other groups (P < 0.05). Besides, in diet CP80, the contents of amino acids and anti-nutritional factor, as well as the in vitro digestion rate were comparable to those of FM30, and the anti-nutritional factor content was between AP80 and PP80; total essential amino acids (EAAs) and methionine contents were higher than those in AP80, the glycine content was higher than that in PP80. Taken together, these results indicated that the CP80 diet had better amino acid composition and relatively low content of anti-nutritional factors, as well as high-digestion rate, and thus leads to the fish fed CP80 displaying improved effects in digestive enzyme activity, immune response, protein metabolism, and intestinal microbiota composition, which may be the important reasons to explain why that 80% of FM can be replaced by Cpro in the diet of golden pompano.

Comparative Studies of selected browses of South-Southern part of Nigeria with particular reference to their proximate and some anti-nutritional constituents in different locations

The study was carried out to determine the influence of locations on the proximate chemical composition and some anti- nutritional components of some samples of browse plant leaves. Five samples each of the leaves of commonly utilized browse plants were sourced from each study location, these were; Gmelina arborea, Daniella oliveri, Sarcophalus, latifolia, Vitex doniana and Ficus thoningii. These were harvested from Obubra in Cross River State and Idoro in Akwa Ibom State, Nigeria and used for the study. Generally, few variability was recorded in both locations with values of percentages crude protein (CP) (17.50 to 26.25), crude fibre (26.15 to 45.30), Ash (5.15 to 14.90), ether extract (1.99 to 13.60), nitrogen free extract (7.20 to 41.51) and moisture content (26.29-73.20) which appeared to be relatively higher in samples from Akwa Ibom. The concentration of anti-nutritional factors were generally also low in both location. Phytate 0.21 to 4.03, oxalate 0.35 to 13.30, saponins 0.002 to 3.60, tannin content ranged from 0.35 to 5.10 and alkaloids 0.001 to 2.38. The results showed that the browse plants studied have good levels of nutrients, low and safe levels of anti-nutritional factors. Based on these results, it is therefore recommended that, the browse plants may be actively used in the feeding of livestock in the two locations where it is even seem to be luxuriant and available during the dry season.

Effects of supplementing processed velvet beans (Mucuna pruriens L. DC. var. utilis) on nutrients intakes, growth performance, and blood profile in goats.

Ruminant production in West Africa faces both qualitative and quantitative feeding constraints during the dry season and animal diseases in smallholder farms. High-protein legume seeds can represent an alternative and sustainable feed that could enhance animal performance. The use of legume beans, limited by their anti-nutritional factor contents, can be improved through different detoxification methods. The study evaluated the effects of processed velvet beans compared to raw velvet beans on the nutritive value of the beans, nutrient intakes, growth performance, and blood profile in West African Dwarf (WAD) goats. Four diets were tested, including 22.22% of raw velvet beans (RW diet), soaked beans (SK diet), boiled beans (BL diet), or roasted beans (RT diet). Twenty WAD goats of 6.85 ± 0.93 kg of body weight were divided equally into 4 groups and fed one of the four experimental diets. The processing method affects the crude protein content of velvet beans; in particular, tannin content was reduced with soaking or boiling. Dry matter and nutrient intakes resulted significantly (p < 0.05) higher in the SK diet compared to the control. Daily weight gain was highest in SK and RT diets and lowest in BL and the control diets RW. Therefore, the FCR was highest in BL and lowest in SK diets. In addition, SK diet showed the lowest feeding cost (1046.70 XOF/kg WG in SK). Our study revealed that processed velvet beans obtained using simple methods (e.g., soaking, boiling, or roasting) could be used as low-cost protein supplements in smallholder farms to enhance goats' performance. The soaking method appears the simplest and cheapest process that smallholder farmers can easily use to enhance goats' productivity and improve their livelihoods.

Comparative evaluation of soybean meal vs. extruded soybean meal as a replacer for fishmeal in diets of olive flounder (Paralichthys olivaceus): Effects on growth performance and muscle quality

A 56-day feeding trial was performed to compare the impacts of replacement of dietary fishmeal by soybean meal (SM) or extruded soybean meal (ESM) on the growth performance and muscle quality of olive flounder (Paralichthys olivaceus) (initial weight: 6.32 ± 0.01 g). Nine isonitrogenous and isolipidic diets were prepared by substituting 0% (FM, control), 12% (SM12/ESM12), 24% (SM24/ESM24), 36% (SM36/ESM36) and 48% (SM48/ESM48) of fishmeal with SM or ESM respectively. Results indicated that contents of anti-nutritional factors (trypsin inhibitors, glycinin and β-conglycinin) in ESM were significantly lower than those in SM. The weight gain rate, specific growth rate, feed efficiency ratio, protein efficiency ratio, activities of intestinal trypsin and lipase, as well as expressions of myogenic regulatory factors (myf5, myod and mrf4) and protein synthesis-related genes (akt, pi3k, tor and s6) in fish muscle decreased linearly and quadratically with increasing replacement levels of dietary fishmeal by SM or ESM. Expressions of mstn and protein degradation-related genes (foxo1, murf-1, mafbx, capn2 and ctsl) in muscle showed a trend opposite to growth parameters responding to dietary SM or ESM levels. Significant differences in all the above parameters were observed in the SM36, SM48 and ESM48 groups, accompanied by the declines in contents of most muscle free amino acids. The increase of dietary fishmeal replacement level by SM linearly and quadratically decreased muscle hardness, water holding capacity (WHC), pH and total collagen content. Markedly lower values were found in the SM36 and SM48 groups. However, ESM could replace up to 36% of dietary fishmeal without significantly impacts on above muscle quality parameters. Additionally, reduced myofiber density and sarcomere length were observed in the SM36, SM48, ESM36 and ESM48 groups. However, at the same substitution level, dietary ESM relieved the effects of SM on myofiber morphology to some extent. In conclusion, according to broken-line regression on SGR, the optimal replacing level of fishmeal by SM and ESM for olive flounder was 22.07% and 34.39% respectively. The improved replacement level of fishmeal by ESM, in terms of fish growth, muscle hardness and WHC, may be due to the fact that dietary ESM alleviated the adverse impacts of SM on digestive enzyme activity, muscle growth-related genes expression, muscle pH, collagen content and myofiber morphology of fish.

Effect of solid-state fermentation with Bacillus pumilus on the nutritional value, anti-nutritional factors and antioxidant activity of faba bean (Vicia faba L.) meal

To improve the utility value of faba bean meal (FBM), the effects of solid-state fermentation (SSF) by a strain of Bacillus pumilus on nutritional value, in vitro protein digestibility, anti-nutritional factors (ANFs), flavonoid, phenols and antioxidant activity were evaluated. The results revealed that the concentrations of ANFs (phytic acid and proanthocyanidin) were significantly decreased (P < 0.05) after fermentation. Fermented FBM showed higher nutritional value. Crude protein, amino acids and trichloroacetic acid-soluble protein contents in fermented FBM were higher than those from unfermented FBM. Meanwhile, the contents of phenols and flavonoid were remarkably (P < 0.05) increased after SSF. Scanning electron microscope showed that the surface of fermented FBM was more irregular and rougher than unfermented FBM. Moreover, SSF treatment significantly (P < 0.05) increased DPPH and superoxide anion radical scavenging capacities. The results indicated that SSF of FBM with B. pumilus is a promising and efficient method to improve nutritional value and antioxidant activity, as well as decrease the concentration of ANFs, which also endow the potential value of FBM on replacing soy bean as primary protein source in the feed ration of different animals.

Effect of household processing on nutritional and antinutritional composition, mineral-mineral ratios, and functional properties of Colocasia leaves

Colocasia leaves are high in nutrients and other phytochemicals but their utilization remains limited due to a lack of awareness. Higher content of anti-nutritional factors like oxalic and tannic acid in Colocasia leaves limit nutrient availability. In the present study, the effect of four household procedures viz. soaking (8–12 h), microwave heating (2–6 min), cooking (30–60 min), and blanching (1–3 min), followed by sun drying, was studied on the nutritional, antinutritional and functional properties of Colocasia leaves. A significant increase in crude fibre (25.7%–29.65%), and protein (4.33–15.6%) content was found in all the treatments except for the microwave treatment. A significant decrease in fat (5.7–31.4%), ash (20.34–28.22%), oxalic acid (27.07–35.32%), and tannic acid (up to 96%) was also found in various treatments. Among the minerals, a significant increase was reported for calcium (up to 16.38%), and iron (up to 5.9%). The highest mineral retention was found in soaked samples. The soaked and cooked samples also had a higher Ca: Mg ratio. A significant change in functional properties was also found. FTIR peaks suggested no significant qualitative effect occurred on phytochemical or physicochemical characteristics. Cluster analysis showed that cooking was second to soaking in terms of overall quality which were most comparable to the control. Cooking efficiently reduced the antinutritional factors, however, a significant loss of nutrients and functional properties was also observed. Therefore, the soaking of Colocasia leaves for 8–10 h is recommended as the best practice before their food applications.

Nutritional value of white lupin and prospects of its use in the production of food from vegetable raw materials

Relevance. Legumes are considered a wonderful food source of biologically valuable components that can positively affect many physiological and metabolic processes. Lupine flour contains valuable protein, carotenoids, vitamin E, macroand microelements, is rich in magnesium, potassium, iron. A distinctive feature of lupin flour is the complete absence of gliadin and gluten in its composition, which is especially important for people with digestive disorders, white lupin seed processing products can serve as excellent components to increase the nutritional value of food, primarily such as bakery and flour confectionery.Methods. The materials of scientific research in the field of lupin production, the biochemical composition of its seeds, the feasibility of using lupin processing products in the production of food from plant raw materials have been studied.Results. Legumes play an important role in human nutrition and are part of the traditional diet of many regions around the world. Legumes, including white lupin, contain a significant amount of protein, fiber, trace elements and many valuable phytochemicals. As part of the daily diet, they can have a beneficial physiological effect and, thus, can help in the control and prevention of diseases of civilization, such as diabetes mellitus, coronary heart disease, atherosclerosis. A long-standing problem associated with legumes is a rather high content of anti-nutritional factors that can limit their biological value. According to current research, these compounds can be easily removed or reduced when processing conditions change; some of these substances may also have a positive effect on human health.

Solid-state Fermentation of Cottonseed Meal with Saccharomyces cerevisiae for Gossypol Reduction and Nutrient Enrichment

Background: An experiment was conducted to study the effect of solid-state fermentation (SSF) of cottonseed meal (CSM) with Saccharomyces cerevisiae on anti-nutritional factors and amino acid profile. Methods: A finely ground CSM was fermented with baker’s yeast for 48 h at room temperature with periodic observations of pH, temperature and moisture. The fermented substrate was partially sun-dried and nutritional values were observed. Result: After the SSF process on dry basses, the protein content of CSM increased from 8.74% to 12.67%. Besides increasing the nutritional value, the SSF showed a clear significant effect in reducing the anti-nutritional factors content of raw CSM like total gossypol from 0.28% to 0.21%, phytic acid from 3.3% to 0.3% and total tannin from 1.42% to 0.68%. CSM fermented with S. cerevisiae improved concertations of essential amino acids viz., histidine, isoleucine, valine, methionine and phenylalanine. The protein quality evaluation showed a significant increase in its nutritional value. Based on the present result, it can be concluded that the fermentation of CSM with S. cerevisiae decreases the anti-nutritional factors and improves essential nutrients.

Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review.

Based on the high nutrients of oat and the demand of health-conscious consumers for value-added and functional foods, fermented oat beverages have great market prospects. This review summarizes the applicable strains, processing techniques and health benefits of fermented oat beverages. Firstly, the fermentation characteristics and conditions of the applicable strains are systematically described. Secondly, the advantages of pre-treatment processes such as enzymatic hydrolysis, germination, milling and drying are summarized. Furthermore, fermented oat beverages can increase the nutrient content and reduce the content of anti-nutritional factors, thereby reducing some risk factors related to many diseases such as diabetes, high cholesterol and high blood pressure. This paper discusses the current research status of fermented oat beverages, which has academic significance for researchers interested in the application potential of oat. Future studies on fermenting oat beverages can focus on the development of special compound fermentation agents and the richness of their taste.