Fermented Flour Research Articles

Improvement of bioactive compounds content in granadilla (Passiflora ligularis) seeds after solid-state fermentation.

Fermentation improves the bioactivity of fruit by-products; therefore, this study aimed to increase the bioactive compound content in granadilla (Passiflora ligularis) seed flour (with 50% and 70% initial moisture) through solid-state fermentation using the fungus Aspergillus niger. The extracts were obtained with distilled water, 40% acetone, 80% acetone, 40% ethanol, or 80% ethanol. The highest total phenolic (4713.3 of gallic acid equivalent/100g of granadilla seed flour in dry basis) and total flavonoid (1910.4 mg of quercetin/100 g of granadilla seed flour in dry basis) contents were obtained with granadilla flour at 50% initial moisture fermented for 48 h with 80% acetone extractor solvent. The highest antioxidant activity was obtained with 80% acetone from flour fermented for 168 h. The chromatographic analysis showed 10 compounds identified in the 80% acetone extracts of fermented flour; gallic acid and epigallocatechin were the major compounds. Gallic acid, catechin, 6,2'-di-hydroxyflavone, ethyl gallate and coumarin had higher concentrations in extracts of fermented flours when compared with unfermented ones. Only fermented flours showed the presence of protocatechuic acid compound. The solid-state fermentation was efficient to obtain extracts of granadilla seed flour enrichment of antioxidant bioactive compounds with potential of application in food, cosmetic and pharmaceutical industries.

Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour

Sorghum is a drought-resistant crop grown widely in various parts of India. It has low protein content, highly deficient in essential amino acids lysine and tryptophan and high anti-nutritional content. Therefore, keeping in view the present study aimed to determine the effect of traditional processing methods such as fermentation, malting and roasting on the proximate composition, anti-nutritional factors, protein digestibility and lysine content of sorghum. The results showed that ash content increased from 1.73 to 1.89% during roasting. Fermentation increased crude protein content from 8.27 to 8.98% and in vitro protein digestibility from 13.62 to 69.63%. Malting decreased the crude fat content from 1.87 to 1.22% while it shows a significant increase in crude fiber content from 3.34 to 4.26% and carbohydrate content from 84.77 to 86.15%. Total phenol content reduced from 92.62 to 48.40 mg GAE/100 g, and tannin content reduced from 8.46 to 1.25 mg TAE/100 g during fermentation. The lysine content increased significantly during fermentation (1.88 g/16 g of N) and malting (1.94 g/16 g of N). Natural fermentation of sorghum flour found to have improved nutritional quality than other processing methods.

Solid-state fermentation with Aspergillus niger for the bio-enrichment of bioactive compounds in Moringa oleifera (moringa) leaves

Abstract In recent years solid state fermentation (SSF) has been used to produce bioactive compounds with high added value from agro-industrial waste. This study was aimed to obtain extracts from moringa leaves flour with increased levels of polyphenolic compounds after SSF with Aspergillus niger. Extraction of unfermented and fermented moringa flour was performed using distilled water, 40% acetone (v/v), 80% acetone (v/v), 40% ethanol (v/v) and 80% ethanol (v/v). The highest increases of total phenolics (136.4%) and flavonoids (783.1%) were obtained in fermented flours, with initial moisture of 50 and 70%, respectively when 80% ethanol and 80% acetone were used as extraction solvents, respectively. The 80% acetone extract from fermented flour showed enhanced in vitro antioxidant activity in ferric reduction antioxidant power (277.2 μmol Trolox/g MLF). Extracts from fermented flour exhibited antimicrobial activity against B. subtilis, which was not inhibited by extracts of unfermented flour. Bioactive compounds were identified and quantified using high performance liquid chromatography, and gallic acid was the major compound identified within all extracts. Also, 14 new compounds were released and/or synthesized after flour was fermented. The 80% acetone extract obtained from fermented MLF (50% initial moisture) the highest number of compounds (11), seven of which (epigallocatechin, epigallocatechin gallate, quercetin, kaempferol 3-glycoside, caffeic acid, taxifolin and p-coumaric acid) were not found in the unfermented MLF extract. SSF associated with extraction using organic solvents was successfully used to obtain extracts rich in bioactive compounds and enhanced antioxidant and antimicrobial properties which have potentials in food, cosmetic and pharmacological industries.

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat.

The angiotensin converting enzyme (ACE) inhibitory activity and phenolics profile of fermented flours and of baked and digested buckwheat biscuits was studied. The fermentation of buckwheat flour by select lactic acid bacteria (LAB) caused a decrease in ACE inhibitory activity as compared to the non-fermented flour. The baking process significantly reduced the ACE inhibitory activity of biscuits obtained from fermented flours, whereas digestion significantly increased these properties. In non-fermented and fermented flours and buckwheat biscuits before and after in vitro digestion samples, ten phenolic acids and eight flavonoids were found. Highly significant correlations were found between sample concentration of 50% inhibition of ACE (IC50) and total phenolic compounds of fermented flour and biscuits before and after digestion for each applied LAB, thus indicating a link between phenolic compound content and ACE inhibitory activity. In the digested biscuits, the input to ACE inhibitory activity was provided by p-coumaric, sinapic, syringic, vanillic, and protocatechuic acids as well as by kaempherol, quercetin, apigenin, and orientin. Therefore, it can be concluded that cumulative action of those phenolic acids and flavonoids released after digestion is responsible, in part, for the bioaccessible ACE inhibitory activity of buckwheat biscuits.

Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

Efforts have been made to extend the poor shelf life of cassava roots through low-temperature storage like refrigeration, but the effects of this on lafun (fermented cassava flour) had not been investigated. This study determined the chemical composition of lafun obtained from cassava roots refrigerated for 1–3 weeks and the physicochemical and sensory properties of its cooked paste. Refrigerated storage (4°C) slightly reduced the whiteness of lafun and appearance of the cooked paste. Lafun from refrigerated cassava roots showed similar titratable acidity values (approx. 0.53%), but varying pH values (4.10–5.25). Carbohydrate was the major macro-component of lafun (approx. 84%), while calcium (40.13–60.11 mg/100 g), sodium (39.60–48.70 mg/100 g), magnesium (20.12–40.99 mg/100 g), and potassium (24.92–32.01 mg/100 g) were the major minerals. An increase in the swelling index and peak viscosity of lafun suggests an alteration in starch composition due to refrigeration. Cooked paste from lafun prepared from refrigerated cassava showed comparable quality with the control. Practical applications Refrigeration is a low-temperature method of preservation that could be used to reduce the rate of biochemical and microbiological changes during storage and hence to extend the shelf life of fresh and processed foods. This study demonstrates the possibility of extending the shelf life of cassava roots using refrigeration without significant changes in the properties of lafun and cooked paste obtained from the stored roots. Furthermore, refrigerated storage could be used by small-holder farmers through cooperatives and government interventions to store cassava roots for at least 3 weeks before use.

Prebiotics Of Bio-Conversion Of Corn Flours (Zea Mays L) By Year Endomycopsis Fibuligera As An Alternative Of Antibiotic Replacement

In this study made prebiotic from bioconversion of corn flour (Zea mays L.) by yeast Endomycopsis fibuligera as an alternative substitute for antibiotics. In this study, the addition of Na+, K+, Ca2+, and Mg2+ ions aimed to determine the optimum type and concentration of metal ions (Na+, K+, and Mg2+) in corn flour fermentation media (Zea mays L) by Endomycopsis fibuligera yeast for producing prebiotic compounds and testing the effect of prebiotic compounds produced on broiler weight gain. The analysis carried out included: reducing sugars, α-amylase and glucoamylase enzyme activity, protein content and cell biomass. To determine the existence of a significant effect, the analysis was carried out on broiler body weight given prebiotic compounds which were added to optimum metal ions and which were given prebiotic compounds without the addition of metal ions. The results showed that the addition of optimum metal ions was obtained on Ca2+ ions with a concentration of 0.25%, where the reducing sugar content of 0.600 mg / mL, the activity of the enzyme α-amylase and glucoamylase 0.519 and 0.287 units / mL, protein content 2.724 mg / mL, cell biomass 10.8933 mg / mL, from observations and statistical tests carried out by giving prebotic compounds by adding metal ions and giving prebiotic compounds without adding metal ions influence broiler weight gain with an average weight difference of 261 grams or 15% on day 30

Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins.

Lactobacillus Spicheri DSM 15429 strain was used to ferment rice flour, aiming at exploiting its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity of the rice sourdough and gluten-free muffins. Gluten-free muffins were prepared by using 15% rice sourdough fermented with the above strain of lactic acid bacteria and compared with rice spontaneous fermentation. Methods like LC-MS (Liquid chromatography–mass spectrometry), AA (atomic absorption), HPLC (High-performance liquid chromatography), Folin–Ciocalteu, and 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH) were used to fulfill the aim of the study. The addition of rice sourdough fermented with LAB was reflected in the chemical composition of the final baked good, improving its amount on bioactive compounds such as amino acids, mineral bioavailability, total phenols, and antioxidant activity. Total phenols and antioxidant activity increased their amount by 70.53% and 73.70%, respectively, meanwhile, lactic acid, minerals, and amino-acids increased their values at least twice. Thus, rice fermented with Lactobacilus spicheri DSM 15429 strain could be a tool to further increase the nutritional value of gluten-free baked products.

Extrusion of fermented rice-black gram flour for development of functional snacks: Characterization, optimization and sensory analysis.

Considering the health benefits of fermentation, extrusion of fermented rice black gram mix flour can lead to developing nutritionally rich expanded snack. Hence, present study details the effect of various extrusion process variables, barrel temperature (100, 110, 120°C), screw speed (250, 300, 350rpm) and die opening diameter (3, 3.5mm) on physicochemical and bioactive properties of extrudates from fermented rice-black gram flour (Rice flour: black gram flour = 3:1). Results indicated that temperature rise led to the production of a more expanded product with higher water solubility index (WSI) and lower water absorption index (WAI). Higher puffing, WSI,and bioactive content wereobserved in 3mm die opening extrudates. Interestingly, extrusion cooking of fermented flour has shown a remarkable increment in phenolic content and antioxidant activity from 63.47 up to 210.3 and 7.28 up to 13.889mg GAE/100g, respectively. However, rise in barrel temperature showed a negative impact on bioactive attributes. Further, the optimal conditions determined by numerical optimization method for development of fermented flour-based extrudates having superior functional and enhanced bioactive properties were found to be 100°C temperature, 289rpm of screw and 3mm die diameter. Principal component analysis indicated that bulk density-moisture content and phenolic content-antioxidant activity were highly positively correlated, while expansion ratio-bulk density was negatively correlated. The microstructure of extrudates showed continuous and compact structure lacking starch granules. The fuzzy logic analysis revealed that fermented flour-based extruded product had superior overall acceptability over unfermented flour extrudates.

Growth performance of giant gourami (Osphronemus gouramy) fed with combination of fish meal and azolla flour (Azolla microphylla

Giant gourami has a high economic value, but slow growth. To overcome this problem, it is necessary to improve the quality of feed and the cultivation system. Feed used in this experiment was formulated feed with different ratio of combination of fish meal and azolla fermented flour. The cultivation system used in this study was a recirculation system. This study aimed to determine the effect of different ratio of matterials combination in feed on the growth performance of gouramy. This study used an experimental method with the completely randomized design with 5 treatments and 3 replicate. The treatments were the ratio of combination between fish meal and azolla fermented flour, viz: A (100:0%), B (75:25%), C (50:50%), D (25:75%) and E (0:100%). The body size of fish ranged of 7 – 9 cm with an average weight of 8.8 g ind.-1. The results showed that the provision of artificial feed with different combinations gave a significant effect (P<0.05) on growth performance of gourami. The best results were obtained in treatment B with the value of specific growth rate of 0.52±0.01, absolute body weight of 2.06±0.05, feed consumption rate of 93.63±0.43, protein efficiency ratio of 6.39±0.16 and the feed convertion ratio was 1.00±0.25. The best protein retention was achieved in treatment B with the value 13%.

Potencial bioativo de sementes de moringa (Moringa oleifera Lamarck) após processo de fermentação em estado sólido

O presente estudo teve como objetivo avaliar o conteúdo de compostos bioativos em farinha de sementes de moringa, com umidade inicial de 50% ou 70%, após o processo de fermentação em estado sólido utilizando Aspergillus niger. Extratos da farinha de sementes de moringa fermentada e não fermentada foram obtidos utilizando-se os solventes água destilada, etanol 40% e 80%, acetona 40% e 80% e determinou-se os teores de compostos fenólicos e flavonoides totais. As atividades antioxidante (pelos métodos DPPH, ABTS e FRAP) e antimicrobiana foram determinadas para os extratos com maiores aumentos de compostos fenólicos e flavonoides totais após a fermentação. Os compostos fenólicos foram quantificados por cromatografia líquida de alta eficiência. O maior aumento de fenólicos (395,4%) em relação à farinha não fermentada foi obtido no extrato A40% (UI=70%) fermentado por 168h e o maior de flavonoides totais (273,7%) foi no extrato em E80% (UI=50%) fermentado por 168h. Os extratos em A80% da farinha não fermentada e da farinha fermentada (UI=70%) por 72h demonstraram maior AA pelo método DPPH. Os extratos fermentados demonstraram potencial inibitório frente às bactérias B. subtilis, S. aureus e S. marcescens, enquanto que nenhuma bactéria foi sensível aos extratos não fermentados. Extratos fermentados demonstraram maiores concentrações dos compostos epicatequina, galato de epicatequina, galato de etila e epigalocatequina e a presença de galato de epigalocatequina não detectado nos extratos da não fermentados. A FES associada a extração com solventes orgânicos demonstrou eficiência para a obtenção de extratos da farinha de sementes de moringa com melhorado potencial bioativo.

Gluten-Reduced Sweet Potato-Wheat Bread: Influence of Fermented Sweet Potato Flour Addition on Bread Quality and Dough Rheology

ABSTRACT Globally, demand for gluten-free baked foods has increased. Exploring gluten-free locally available flours like sweet potato may present an interesting diversification to baked foods preparation and reduce dependence on wheat for non-wheat-producing nations. This study evaluated impact of fermentation on bread-making potential of sweet potato. Composite wheat-sweet potato (unfermented and spontaneously fermented) flour blends at graded levels of 90:10, 80:20, and 75:25 were used to bake bread and subjected to physicochemical, rheological, and sensory evaluations. Flour blend with 10% fermented sweet potato showed significantly (p < 0.05) improved bread-making potential, higher protein content and was more acceptable as compared to 100% wheat bread.

Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum

This work aims to examine the influence of flour concentrations (5%–25% w/v), inoculum loading (2.5%–15% v/v), and fermentation time (0–144 h) on the nutritional and functional properties of gadung (Dioscorea hispida Dennst) tuber flour. The flour was microbiologically treated through facultative submerged fermentation using Lactobacillus plantarum. The carbohydrate, lipid, protein, fiber and ash contents were reduced by fermentation, while moisture content was increased. In general, the swelling power and the solubility of fermented flour were below those of the native flour. Carboxyl group content increased with fermentation time, whereas no clear trend was found for carbonyl group. The amylose content of the fermented flour was larger than that of the native flour, which most probably was due to the depolymerization of amylopectin branches to form new amylose-like molecules. The best fermentation conditions were flour concentration of 10% (w/v), inoculum loading of 5% (v/v), and fermentation for 48 h.

Electrochemical Production of Hydrogen in Fermented Flour by Stainless Steel Electrode

Hydrogen gas production with an electrochemical method requires more energy. This research aimed to determine the efficiency of the electrolysis process in product and energy consumptions using stainless steel as a working electrode and various concentration of the fermented flour as the media. The fermented flour was prepared by fermentation of Manihot utilissima with Monascus sp. and characterized by infrared spectroscopy. The stainless steel was characterized by voltammetry, SEM-EDX, XRD and gas sorption analyzer. The results showed that stainless steel activity was decreased in the fermented flour because the surface of stainless steel was being covered. Moreover, addition of 0-2 g/L water fermented flour had relatively similar stainless steel activity. The cathodic current peaks were at -4.86 × 10-4 and -4.87 × 10-4 mA, respectively, for 0 and 2 g/L media. The processes had consumed the same energy with -0.0996 V of cathodic peak potential.

Influence of fermentation followed by ultrasonication on functional properties of sorghum extrudates

AbstractExtrusion process deals with a compromise between better texture and less nutrition. In the present study, sorghum flour was subjected to fermentation followed by ultrasonication prior to extrusion to increase the antioxidant activity (AA) and total phenolic content (TPC) in the flour. AA and TPC of the sorghum flour were increased when fermented for 12 hr and further decreased significantly with an increase in the fermentation time. During the ultrasonication, a significant diminution in AA and TPC of the flour was reported with an increment in the ultrasonication intensity and fermented flour to water ratio. No significant impact of the ultrasonication time was found on AA and TPC of the sorghum flour. Optimum AA and TPC were obtained as 178.8 μmol TE/100 g dry weight (DW) and 77.8 mg GAE/100 g DW, respectively. Extrudates obtained from the pretreated sorghum flour under optimum conditions had improved nutritional and textural qualities. Also, the pretreated sorghum flour showed low stability of starch crystallites and crystalline fraction.Practical ApplicationsMillets and sorghum possess high amounts of phenolics, polyphenols, and other bioactive compounds. It was explicated from the results that the fermentation followed by the ultrasonication could improve the antioxidant activities and phenolics in the sorghum flour. Furthermore, sorghum extrudates with remarkable retention of antioxidant activity, phenolic content, functional, and textural properties were obtained. This technology may help the food industries to develop gluten‐free and healthy snacks by incorporating sorghum (underutilized cereal) into human diet.

The use of cassava peel (Manihot utilissima) fermentation in the ration on the fat of local sheep

This study aims to investigate the influence of fermented cassava peel flour (Manihot utilisima) in the rations on fat percentage of local sheep. The design was Completely Randomized Design (RAL) with 4 treatments and 5 replications. This study used 20 local sheep with an average of 10.18 ± 1 kg. The four treatments were T0 (Cassava peel flour non fermentation), T1 (Cassava peel flour fermentation 20%), T2 (Cassava peel flour fermentation 40%), and T3 (Cassava peel fermentation 60%). The results showed that the highest percentage of subcutaneous fat was on T3 while there were no differences by all treatments on percentage of abdomen, heart kidney and pelvic fat. The use of fermented cassava flour (Manihot utilisima) with starbio to 60% level in ration increased the percentage of fat subcutaneous while abdominal fat, heart, kidney and pelvic percentage were remained. Subcutaneous fat enhance sheep external shape and improve meat quality.

Supplementation of fermented coffee-peel flour to increase high-density lipoprotein (HDL) cholesterol, docosahexaenoic acids (DHA) and eicosapentaenoic acids (EPA) deposition in tilapia fillet

Abstract This study aimed at investigating the effect of fermented coffee-peel (Coffea sp.) flour supplementation on the total cholesterol, low-density lipoprotein cholesterol (LDL-c), triglycerides, high-density lipoprotein cholesterol (HDL-c), docosahexaenoic acids (DHA), and eicosapentaenoic acids (EPA) contents in tilapia (Oreochromis niloticus) fillet. Five treatments with four replicates of each were assigned to a completely randomized design (CRD). The treatments were doses of fermented coffee-peel flour added to the commercial feed: P0 (100% commercial feed), P1 (100% commercial feed + 6% fermented coffee-peel flour), P2 (100% commercial feed + 12% fermented coffee-peel flour), P3 (100% commercial feed + 18% fermented coffee-peel flour), and P4 (100% commercial feed + 24% fermented coffee-peel flour). The observed parameters were total cholesterol, LDL-c, HDL-c, Triglycerides, EPA, and DHA of tilapia fillet. The results showed that the supplementation of fermented coffee-peel flour via commercial feed significantly influenced the deposition of total cholesterol, LDL-c, HDL-c, Triglycerides, EPA, and DHA in the tilapia fillet, p

Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus.

Lentils (Lens culinaris) present an excellent nutrient profile. However, the increasing displacement of legumes from the diet and the possible negative effects of the food matrix and antinutrient factors encourage the application of new strategies to improve nutrient digestibility and to produce food concepts that contribute to the increase of legume consumption. This study approached the solid-state fermentation of lentils with an edible fungus (Pleurotus ostreatus) in order to produce improved lentil flour. Fermentation contributed to the increase of protein (23%), resistant starch (9.8%), and polyphenols (from 2.1 to 3.2 mg gallic acid equivalent per g dry matter). After simulating in vitro digestion, fermented flours presented a higher fraction of digested protein (17%) along with lower starch hydrolysis (34 vs. 24%), while the polyphenol content increased from 3.1 to 7.73 mg gallic acid equivalent per g dry matter. Thus, this study supports the application of solid-state fermentation with this edible fungus to obtain lentil flours with an enhanced digestibility profile as compared to non-fermented counterparts. Lentil flours could be used as a novel raw material in the formulation of new food concepts with an enhanced nutritional profile.

Evaluation of enzymatic hydrolysis via alcoholic fermentation of corn flour

Abstract The research was concerned with the enzymatic hydrolysis followed by alcoholic fermentation of corn flour. Commercial corn flour purchased from local market contained starch of 87.25%, moisture 11.86% and ash 0.70%. The kinetics of corn flour hydrolysis was performed at 50°C, 65°C and 80°C using commercial thermos table-∞-amylase and ∞-amyloglucosidase. During hydrolysis the residual starch content was decreased with increasing hydrolysis time. The line weaver- Burk plot for enzyme hydrolysis of corn starch for 2.5%, 5% and 10% flour solution showed a Km value of 2.46, 2.27 and 1.73 mg/ml and Vmax values 1.23, 1.21 and 0.96 U/ml for 50°C, 65°C and 80°C respectively. Thin layer chromatography (TLC) was used to detect the presence of dextrose in the hydrolyzates. The Rf (Retention factors) values showed that the starch was mainly composed of dextrose and depended on carrier solvent use for dextrose assessment. When 100% ethyl alcohol used as carrier solvent the Rf value was 0.72 and ethyl alcohol: ethyl acetate= 1:1 the Rf value was 0.65. Both corn flour solution and its enzymatic hydrolysates were fermented with commercial baker’s yeast. Both the cases starch content was decreased and alcohol content was increased during hydrolysis and alcohol production was 3 times more from hydrolysates. The results obtained here will be useful for further research in the production of other value added products like white vinegar from the produced alcohol from con flour.

Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (Cucurbita maxima) Seed Flour

Abstract Freshly harvested pumpkin seed was processed into flour namely; raw (RPSF), fermented (FPSF), germinated (GPSF) and roasted (ROPSF). Various pumpkin seed flour obtained were investigated for nutritional properties using standard methods. Protein was higher in the fermented flour (35.85%) while the roasted flour (46.31%) possessed the highest fat content. Results obtained from processed pumpkin seed flour further revealed that glutamic acid (10.45-13.02 g/100g) and linoleic acid (134.72-419.70 µg/ml) were the most abundant amino acid and fatty acid, respectively. Processed pumpkin seed flour contained appreciable amount of minerals and demonstrated very good functional properties. It can be concluded that subjecting pumpkin seed to various processing methods enhanced its nutritional properties and may find application in food industry.

Effects of the Glucose Addition during Lactic Fermentation of Rice, Oat and Wheat Flours

Effects of the Glucose Addition during Lactic Fermentation of Rice, Oat and Wheat Flours