Unfermented Flour Research Articles

Solid-state fermentation of green lentils by Lactiplantibacillus plantarum leads to formation of distinct peptides that are absorbable and enhances DPP-IV inhibitory activity in an intestinal Caco-2 cell model.

Food-derived bioactive compounds mimicking the effects of incretin therapies offer promising opportunities for combination therapies with functional foods, where food matrix interactions, gastrointestinal enzyme activity, and in situ bioactivity should be key considerations. In this study, green lentils were solid-state fermented with Lactiplantibacillus plantarum ATCC8014, in vitro digested and exposed to brush border enzymes of a Caco-2 cell monolayer. Intestinal absorption of peptides and DPP-IV inhibitory activity were then investigated. LC-MS/MS profiles showed that peptides mainly originated from parental proteins of the vicilin, convicilin and legumin families. Fermentation led to the formation of more hydrophobic peptides when compared to the unfermented flour and up to 33.6% of them were transported to the basolateral side of a Caco-2 cell monolayer. Peptides with more than 22 amino acids and with a mass greater than 2000 Da were minimally transported. 73 peptides were uniquely identified in the basolateral fraction suggesting that they resulted from the activity of the brush border enzymes. The DPP-IV activity of Caco-2 cells grown as a polarized monolayer was decreased by 37.3% when exposed to in vitro digested 72 h-fermented lentil flour and 10% when exposed to the unfermented one. Inhibition of DPP-IV in the basolateral fluids was improved in a dose-dependent manner and reached 7.9% when 500 mg mL-1 of in vitro digested 72 h fermented lentil flour was used. Glucose absorption and uptake were minimally affected, suggesting that the previously observed hypoglycemic properties of lentils are likely due to activity on DPP-IV rather than on the inhibition of glucose absorption.

Solid state fermentation (SSF) of lupin flour in obtaining bakery product

Solid state fermentation (SSF) is an effective method used in the food industry in order to improve the nutritional properties of some products, respectively reducing anti-nutritional properties. This paper investigates the possibility of using Asspergillus sojae fermented lupin flour added in different proportions (10 30%) in obtaining bakery products with increased nutritional attributes. The proximate composition of the bread obtained with lupin flour fermented with Aspergillus sojae showed a higher protein content compared to a similar product obtained from unfermented flour, respectively a lipid intake, mineral substances and total polyphenols more marked by fermentation. The obtained results highlight the possibility of using lupin flour fermented with Aspergillus sojae as a floury matrix with applicability in baking in order to increase the nutritional and functional value of the obtained products.

Effect of fermentation on nutrient composition, antinutrients, and mineral bioaccessibility of finger millet based Injera: A traditional Ethiopian food

Finger millet, like other cereals, contains high amounts of antinutrients that bind minerals, making them unavailable for absorption. This study explores the effect of traditional fermentation on nutritional, antinutritional, and subsequent mineral bioaccessibility (specifically iron, zinc, and calcium) of finger millet based Injera. Samples of fermented dough and Injera prepared from light brown and white finger millet varieties were analyzed for nutritional composition, antinutritional content, and mineral bioaccessibility following standard procedures. With some exceptions, the proximate composition of fermented dough was significantly affected by fermentation time. Compared to unfermented flour, the phytate and condensed tannin content significantly (p < 0.05) decreased for fermented dough and Injera samples. A strong decline in phytate and condensed tannin content was observed in white finger millet Injera as fermentation time increased, compared to light brown finger millet based Injera. The mineral bioaccessibility of Injera prepared from finger millet and maize composite flour increased with fermentation time, leading to a significant increase in bioaccessible iron, zinc, and calcium, ranging from 15.4–40.0 %, 26.8–50.8 %, and 60.9–88.5 %, respectively. The results suggest that traditional fermentation can be an effective method to reduce phytate and condensed tannin content, simultaneously increasing the bioaccessibility of minerals in the preparation of finger millet based Injera.

Microbiological and physicochemical properties of fermented and unfermented sweet potato flour

This research accesses the suitability of using processed flours from fermented and unfermented yellow-fleshed sweet-potato as alternative flour based on their physiochemical and microbiological properties. Raw yellow sweet potato tubers were obtained from a local Nigerian market and processed into fermented and unfermented sweet potato flours. Their microbiological and physiochemical (proximate and functional) properties were analyzed using standard methods. The microbiological results identified six bacterial genera; (Bacillus, Klebsiella, Micrococcus, Staphylococcus, Lactococcus, and Enterobacter) and five fungal genera (Aspergillus, Penicillium, Mucor, Candida, and Saccharomyces). Bacillus and Aspergillus spp. were the most dominant bacterial and fungal genera respectively. The physiochemical result reveals that fermenting sweet potato flour resulted in improved protein, moisture content, and water and oil adsorption capacities compared to the unfermented flour. The pH also decreased from 8.8 to 5.0 after 72 h of fermentation. Most of the microorganisms isolated are associated with plants, water, environment, and fermentation, they are generally recognized as safe (GRAS) organisms and their potentials can be further exploited in the food industry. These findings highlights the potentials of incorporating fermentation techniques in enhancing the nutritional and techno-functional attributes of sweet potato flour as a healthy alternative gluten-free flour-based staple diet.

A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread

The nutritional quality of gluten-free (GF) products is usually improved by using flours derived from alternative grains (e.g., pseudocereals and legumes), additives and hydrolysates, leading to long ingredient lists in the labels, that conflict with current customer expectations. In this work, chestnut, carob, and hemp flours were used as mixed ingredients for making a gluten-free type-II sourdough. Three exopolysaccharides-producer lactic acid bacteria, belonging to Leuconostoc mesenteroides, Weissella cibaria, and Leuconostoc pseudomesenteroides, were used, and the fermentation processes (6 log10 cfu/g, 25 °C, 16 h) optimize to maximize the EPS synthesis (15.70 ± 2.1 mg/kg). The chestnut-hemp (70:30) type-II sourdough was included in a rice/corn gluten-free bread recipe also containing psyllium flour as structuring agent. Although the fortification with unfermented flours already led the achievement of 6 g/100 g of fiber (high fiber, Regulation EC n. 1924/2006) and content of magnesium higher than the daily reference intakes, the use of type-II sourdoughs led to a further structural, sensory, and nutritional improvements (e.g., decreasing the main anti-nutritional factor phytic acid). This work demonstrated that the use of ad-hoc selected ingredients and optimized protocol can be used to produce a GF and “clean label” bread with optimal nutritional features and appreciable sensory and structural properties.

Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria.

The literature reports that the consumption of common buckwheat (Fagopyrum esculentum Moench), exactly the polyphenols it contains, is associated with a wide spectrum of health benefits. Therefore, the determination of the bioaccessibility of phenolic acids and flavonoids from buckwheat biscuits formulated from liquid-state fermented flours (BBF) by selected lactic acid bacteria (LAB) after gastrointestinal digestion was addressed in this study. Bioaccessibility could be defined as the fraction of a compound that is released from the food matrix in the gastrointestinal lumen and used for intestinal absorption. The bioaccessibility of eight phenolic acids (protocatechuic, vanillic, syringic ferulic, caffeic, sinapic, p-coumaric, and t-cinnamic) and six flavonoids (epicatechin, vitexin, orientin, apigenin, kaempferol, and luteolin) were provided for BBF and BBC (buckwheat biscuits prepared from fermented and unfermented flours, respectively). The bioaccessibility indexes (BI) indicated the high bioaccessibility of phenolic acids and improved bioaccessibility of flavonoids from BBF. Moreover, the data provide evidence for the suitability of selected LAB strains to be used as natural sour agents for further bakery product development rich in phenolic acids and flavonoids with LAB-dependent bioaccessibility.

Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus.

SUMMARYResearch backgroundLegumes are superior sources of macro- and micronutrients which can be further enhanced by fermentation. This can assist in addressing the food security concerns. The present study aims to determine the effect of fermentation by Rhizopus oligosporus on nutritional and antinutritional composition of some commonly consumed legumes.Experimental approachChickpea (kabuli and desi), pigeon pea and soybean were fermented with Rhizopus oligosporus (at 34 °C for 52 h), dried at 45 °C for 16-18 h and milled. Antioxidant potential, phenolic composition, antinutrients, mineral composition and FTIR spectra of fermented and unfermented flour samples were evaluated.Results and conclusionsFermentation significantly (p<0.05) enhanced the total phenolic and flavonoid contents, and antioxidant properties (radical scavenging activity, reducing power, ferric reducing antioxidant power and metal chelation) of kabuli and desi chickpeas, and soybean. Although fermented pigeon pea exhibited excellent antioxidant properties, the effect of fermentation on such properties was either minimal or insignificant. Additionally, quantification of specific phenolics using HPLC showed higher mass fractions of certain compounds such as chlorogenic, p-hydroxybenzoic, gallic and vanillic acids in fermented legumes. Mass fraction of phytic acid in all the fermented legumes was reduced (p<0.05), while trypsin inhibition increased (p<0.05). In kabuli and desi chickpeas, and pigeon pea, saponin mass fraction increased (p<0.05) while it decreased in soybean. Tannin mass fraction increased (p<0.05) in desi chickpea, pigeon pea and soybean and decreased (p<0.05) in kabuli chickpea. Furthermore, fermentation enhanced the content and estimated bioavailability of minerals. FTIR spectrum of fermented and unfermented legumes showed the presence of several functional groups and modifications in the molecular structure after fermentation.Novelty and scientific contributionTo our knowledge, this is the first study where legume (kabuli and desi chickpeas, pigeon pea and soybean) fermentation by Rhizopus oligosporus has been assessed for nutritional and antinutritional profile and FTIR spectra. We concluded that the treatment resulted in an optimal balance of nutrients and antinutrients. The process proved to be a potential tool for tackling the concerns of nutritional security, and thus can be proposed for the development of novel legume-based functional foods.

Solid-state fermentation as a tool to enhance the polyphenolic compound contents of acidic Tamarindus indica by-products

Abstract We investigated the solid-state fermentation process as a tool to increase the levels of polyphenolic compounds of tamarind seed flour (SF) and mixed peel and seed flour (PSF). The 80% ethanol extracts from SF showed higher total phenolic (TPC) (5467.2 mg GAE/100 g of residue d.b.) and total flavonoid contents (TFC) (122.7 mg QCE/100 g of residue d.b.) than fermented PSF. After fermentation, PSF and SF showed TPC levels increased by 67 and 524%, respectively, and TFC levels increased by 650 and 1521%, respectively, when compared with unfermented flours. Gallic acid was the dominant compound in all extracts; the extracts of fermented PSF had the highest levels of gallic acid, ethyl gallate and propyl gallate when compared with extracts of unfermented flour. Extracts from fermented and unfermented tamarind by-products showed potential as natural additives or sources of bioactive compounds.

Effect of process and variety on physico-chemical and rheological properties of two corn flour varieties (Atp and Kassaï)

Corn is the world's most widely used cereal in the production of supplementary foods. This use involves several processing steps such as fermentation, roasting and dehulling. These processes are either applied alone or in combination, and are accompanied by the modification of the nutritional, functional and rheological characteristics of the flour obtained. This led us to investigate about the influence of the process and the variety on the physico-chemical and rheological properties of the flours. White and yellow corn flours used were process using three processes. Unroasted flours were obtained after dehulling and fermentation, roasted flours after fermentation and roasting and unfermented flours after soaking and grinding. The proximate chemical composition, physical, rheological properties and PCA (Principal Component Analysis) were evaluated. The results showed that treatment and variety significantly affected these properties with roasted flours who had the best contents of digestible carbohydrates, minerals and ash while unroasted flours had the highest of protein and lipid contents. The white variety had the highest levels of carbohydrates and proteins, while the yellow variety had the highest of lipid and minerals contents. The evaluation of the rheological properties shows that the pasting temperature is between 74.50 and 77.77 °C, between 490 and 1053.55 cP for the Holding viscosity and between 431.50 and 2348 cP for the peak viscosity. The rheological properties always showed that the roasted flours had the lowest pasting temperatures, retrogradation, final viscosity and peak temperatures while unfermented flours had the highest values. Principal component analysis (PCA) showed that unroasted flours are characterized by the carbohydrates, starch, amylose, amylopectin and lipids content, roasted by minerals, anti-nutrient and protein contents and the unfermented flours by rheological properties. All this shows that the combination of the process and use of these corn flours varieties could be used to prepare the infant meal and thus fight against protein energy malnutrition in children. • Variety influence physico-chemical and rheological properties of different flours. • The different process has influenced physico-chemical and rheological properties. • Yellow flour variety exhibits the best rheological properties. • Unroasted flour (process I) has present the highest proteins and lipids content.

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.

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.

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.

The Impact of Sourdough Fermentation on Non-Nutritive Compounds and Antioxidant Activities of Flours from Different Phaseolus Vulgaris L. Genotypes.

This study dealt with the effect of sourdough fermentation on antinutrients, phytochemicals, and antioxidant activities of flours from three Phaseoulus vulgaris L. genotypes with differing composition of lectins. Specifically, cultivar Lady Joy (LJ) devoid of phytohemagglutinin (PHA) and enriched in alfa-amylase inhibitor (αAI), breeding line P500 low in PHA and devoid of αAI, and Taylor's horticultivar, containing normal levels of both proteins. Sourdough fermentation positively affects the nutritional values of all bean flours by reducing some antinutrients, for example, phytic acid while preserving αAI activity. It significantly increased total polyphenols, flavonols, and ascorbic acid content, while reducing flavonoids. No significant differences in antioxidant activity, measured by in vitro and ex vivo assays on human erythrocytes, were found. The kinetic profiles of conjugated dienes analysis showed a strong inhibitory effect on low-density lipoproteins oxidation of all tested powders, with unfermented flours displaying the best antioxidant activity. Among bean powders, unfermented and fermented LJ showed the highest polyphenols level (4.21 ± 0.18 and 4.96± 0.15 mg GAE/g dw, respectively), oxygen radical absorbance capacity (ORAC) values (24.17 ± 0.14 and 24.02 ± 0.93 µmol TE/100g dw, respectively) and cellular antioxidant activity (71.6 ± 7.05 and 62.7 ± 3.3 units, respectively). Finally, since fermentation drastically reduces phytic acid content while preserving αAI activity, fermented LJ represents an important natural slimming supplement.

Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina

Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified LAB from kabuli chickpeas cultivated and consumed in northwestern Argentina, and screened their relevant techno-functional properties. Chickpeas were milled and spontaneously fermented with daily back-slopping at 37 °C for 6 days and evolution of microbial populations were followed by plate counting. Phenotypic and genotypic methods including (GTG)5-based PCR fingerprinting and 16S rDNA sequencing were used to differentiate and identify the isolates to species level. A marked increase of LAB counts was observed throughout fermentation raising from 0.88 ± 0.35 log CFU/g of unfermented flours to 9.61 ± 0.21 log CFU/g after 5 back-slopping steps with a concomitant pH decline from 6.09 ± 0.05 to 4.40 ± 0.03. Eighteen strains belonging to four LAB genera and six species: Enterococcus durans, E. mundtii, Lactococcus garvieae, Pediococcus pentosaceus, Weissella cibaria and W. paramesenteroides were identified in chickpea sourdoughs. Based on their abilities, Weissella cibaria CRL 2205 (acidification capacity), W. paramesenteroides CRL 2191 (proteolytic activity), Pediococcus pentosaceus CRL 2145 (gallate decarboxylase and peptidase activities), Lactococcus garviae CRL 2199 (α-galactosidase activity) and E. durans CRL 2193 (antimicrobial activity), were selected to design novel fermented chickpea products.

Influence De La Fermentation Sur Les Caracteristiques Physicochimiques Et Sensorielles De La Farine Composite A Base De Banane Plantain Et D’amande De Cajou

The purpose of this study is to determine the effect of fermentation in the formulation of infant flour that meets the nutritional needs of children, using plantain and cashew kernel flours. For this purpose, cashew kernel flours (Anacardium occidentale L) fermented for 72 h and unfermented flour were incorporated into the plantain flour (Musa paradisiaca sp) at different proportions (0, 10, 15 and 20%). The biochemical, functional compositions and antinutrient levels of the formulations were determined. The results showed that the fermentation caused a more significant increase in the protein, lipid, energy and total phenolic content of the formulations in proportion to the incorporation rate. On the other hand, carbohydrate, fiber and ash levels were significantly reduced (P &lt;0.05) as a result of the fermentation of cashew kernels compared with the incorporation of unfermented cashew flour. The study of the swelling powers and the solubility indices of the flours showed that the fermentation entails a significant decrease proportional to the level of cashew almond flour incorporated compared to those obtained with the unfermented flour. It was also found that fermentation entailed a significant reduction (P &lt;0.05) in the content of oxalic acid and tannins in cashew kernel flour. Sensory tests allowed limiting the maximum level of incorporation of fermented almond flour to 10% and that not fermented to 15%.

Fermentation-induced changes in antioxidant activities and oxidative DNA damage protection of melinjo (Gnetum gnemon) flour

The radical scavenging capacities and DNA damage protection of fermented melinjo (Gnetum gnemon) flour were investigated to determine its potential use as a nutraceutical ingredient. Fermented melinjo flour was prepared using a Lactobacillus fermentum starter culture. The fermented and unfermented melinjo flours were examined for antioxidant activities using different standard methods. The results indicated that fermented flour had significantly (p < .05) higher phenolic content (10.61 mg Galic acid equivalent (GAE)/g) than the unfermented flour (8.61 mg GAE/g). High-performance liquid chromatography-Diode Array Detector detection demonstrated that fermentation resulted in a loss of phenolic compounds, such as gnetifolin E, gnemonoside E, and resveratrol but not gnetin C. Subsequently, fermentation led to marked increases (significant, p < .05) in the radical scavenging abilities of DPPH, ABTS, hydroxyl, and hydrogen peroxide. In addition, fermented flour extract possessed superior resistance to oxidative damage of DNA by Fenton's reagent. Overall, the antioxidant enhanced melinjo flour was successfully produced and could be used as a functional food to promote the health and nutrition of consumer. Practical applications The Gnetum gnemon tree is popularly known in Indonesia as melinjo. Melinjo seeds are regularly consumed as crackers or cookies made from ground flour. These seeds are a suitable nutritional supplement with high bioavailability. In this study, the antioxidant activity of fermented melinjo flour was increased after Lactobacillus fermentum fermentation. In addition, some bioactive compounds were produced during fermentation. The fermented products can be used as nutritional supplements for the prevention and control of degenerative diseases. Therefore, this study provides a simple and effective strategy to improve the nutritional value of melinjo flour.

Impact of Solid‐State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black‐Eyed Pea (Vigna unguiculata) Seed Flour

Solid‐state fermentation (SSF) represents a technological alternative feature for a great variety of legumes and cereals to improve their functional and nutritional properties. Iron and zinc deficiencies are major health concerns as a public health problem. Therefore, the present investigation was carried out to assess the consequences of SSF on functional properties and in vitro bioavailability of minerals through Caco‐2 cells. Fungal strain Aspergillus oryzae (generally recognized as safe) was used for SSF. The effect of SSF on the functional properties (bulk density, water‐ and oil‐binding capacities, emulsion activity and stability, and foaming capacity and stability) of a black‐eyed pea flour sample was evaluated. SSF significantly (P &lt; 0.05) decreased the bulk density of black‐eyed pea flour; however, significant (P &lt; 0.05) improvement was observed in other functional properties. An unfermented flour sample showed significantly (P &lt; 0.05) decreased iron and zinc bioavailability and digestibility compared with that of the SSF flour sample. SSF significantly increased iron and zinc transport and retention through Caco‐2 cells. Significantly increased ferritin content was also observed in the fermented flour sample compared with that of unfermented flour samples.

Cyanides Reduction and Pasting Properties of Cassava (Manihot Esculenta Crantz) Flour as Affected by Fermentation Process

BACKGROUND: The effect of fermentation process on total cyanides content reduction and pasting properties of cassava flour was evaluated. The fermentation process studied was spontaneous fermentation (SF) and the fermentation with the addition of mixed-starter at the 0 hour of fermentation (FAS). Unfermented cassava flour (UCF) was also produced to serve as a control. Total cyanides and pasting properties of flours from the fermented cassava were compared with unfermented flour. RESULTS: The results showed that the addition of mixed-starter effected a significant reduction in total cyanides level (79.6% to 99%) depending on the fermentation period. Pasting properties of cassava flour were also affected by fermentation process. SF flour paste (stability ratio = 0.6) was more resistant to shear thinning than FAS and UCF (stability ratio = 0.5) indicating that, SF flour has the ability to withstand severe processing conditions better than FAS and UCF pastes. Fermentation up to 48 h had resulted in cassava flour SF having a higher peak viscosity value (6615 cP), but did not affect the tendency to retrograde. CONCLUSION: The use of mixed-starter in fermentation greatly reduced cyanide intake of the population in Africa and has potential to eliminate Konzo without significant modifications of flour properties.

Nutritional Quality of Weaning Foods Formulated from Yam (&amp;lt;i&amp;gt;Dioscorea alata&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;Dioscorea cayenensis&amp;lt;/i&amp;gt;) Composite Flours

Some potential weaning diets formulated from yam species <i>Dioscorea alata</i> variety <i>Bètè bètè</i> and <i>Dioscorea cayenensis</i> variety <i>Lokpa, soybean</i> and cassava have previously been evaluated. In this study, four different diets (unfermented flour made of <i>Dioscorea alata</i>, fermented flour made of <i>Dioscorea alata</i>, unfermented flour made of <i>Dioscorea cayenensis</i>, fermented flour made of <i>Dioscorea cayenensis</i>) were prepared and fed to weaning rats for a period of 28 days. The study aimed to find out the <i>in vivo</i> impact of these yam composite flours. The performance characteristics of the developed products were investigated and compared with those of <i>Cérélac</i> (a commercial weaning food).The body weight change (BWC) of rats fed the different diets was highest in the rats fed <i>Cérélac</i> (3.39 g) followed by rats fed the fermented composite flours (FBBF and FLOF; 1.97 and 2.00 g, respectively) and casein-based diets (2.48 g) and least in rats fed the unfermented composite flour diets (FBBNF and FLONF; 1.60 and 1.51 g, respectively). A similar trend was observed in the total feed and protein intakes of the experimental animals. Moreover, the rat fed fermented composite flours showed high Protein Efficiency Ratio (2.25 – 2.37), Biological Value (78.94 – 79.46), True Digestibility (80.11 – 92.28) and Net Protein Utilization (60.91 – 76.34), comparable to those obtained with the casein-fed rats. The present study have shown that the values obtained with the test diet, especially for the fermented composite flours compared favourably with the reference diets (<i>Cérélac</i> and casein) in all the parameters investigated and should be considered a good weaning diet from a nutritional point of view.

Physicochemical and pasting properties of maize flour as a function of the interactive effect of natural-fermentation and roasting

The effect of natural-fermentation and roasting on maize physicochemical and functional properties were evaluated. Natural fermented maize seeds were soaked for variable times (0, 24 and 48 h) and directly decorticated or roasted before milling into flour. Generally during the 24 to 48 h natural fermentation, total sugars (80.3–92.0 g/100 g) and proteins contents (4.0–7.6 g/100 g) decreased while they significantly increased with soaking. Soluble sugars content of the unroasted maize significantly decreased with fermentation while that of roasted maize significantly increased. Reverse observations were made on soluble proteins. The antinutrients (phytates and total polyphenols) contents of the grains as well as the functional properties of their flours were observed to have been significantly changed following fermentation and roasting. In particular the least gelation concentration (6 to 18 g/100 mL), an important reverse index of gelating power significantly increased with fermentation and roasting. As consequence the viscosity of the fermented maize flours were systematically significantly lower than that of the unfermented flour. Generally while the effects of duration of fermentation and roasting on the viscosity were not consistent, the 48 h natural fermented and roasted flour was observed to particularly produce flours of much lower viscosity. This highlighted the positive effect of combining fermentation and roasting to improve the quality of weaning flour made from maize.