Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour

Oladapo Oluwaseye Olukomaiya; Oladipupo Qudus Adiamo; W Chrishanthi Fernando; Ram Mereddy; Xiuhua Li; Yasmina Sultanbawa

doi:10.1016/j.foodchem.2020.126238

Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour

Food Chem. 2020 Jun 15:315:126238. doi: 10.1016/j.foodchem.2020.126238. Epub 2020 Jan 21.

Authors

Oladapo Oluwaseye Olukomaiya¹, Oladipupo Qudus Adiamo², W Chrishanthi Fernando³, Ram Mereddy⁴, Xiuhua Li⁵, Yasmina Sultanbawa⁶

Affiliations

¹ Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108, Australia. Electronic address: o.olukomaiya@uqconnect.edu.au.
² Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108, Australia. Electronic address: o.adiamo@uq.edu.au.
³ Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108, Australia. Electronic address: chrishanthif2@gmail.com.
⁴ Queensland Department of Agriculture and Fisheries, Coopers Plains, Brisbane, QLD 4108, Australia. Electronic address: ram.mereddy@daf.qld.gov.au.
⁵ Poultry Science Unit, School of Agriculture and Food Sciences, The University of Queensland, Gatton, QLD 4343, Australia. Electronic address: x.li1@uq.edu.au.
⁶ Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108, Australia. Electronic address: y.sultanbawa@uq.edu.au.

PMID: 32000081
DOI: 10.1016/j.foodchem.2020.126238

Abstract

The effects of solid-state fermentation (SSF) with Aspergillus sojae, Aspergillus ficuum and their co-cultures on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour (LF) were investigated. Fibre fractions, in vitro enzyme protein digestion (IVPD), total phenolic contents, protein molecular distribution and colour attributes were also evaluated. Samples differed in their proximate composition except ash and fibre contents. The microbiological counts of the fermented LFs were generally higher (p < 0.05) than that of the unfermented LF. Phytic acid content and IVPD decreased (p < 0.05) in the fermented LFs. Also, the fermented LFs showed decreased (p < 0.05) water absorption capacity but increased swelling capacity. In addition, fermented LFs demonstrated reduction in colour attributes. Thus, the study indicated that SSF using Aspergillus sojae and Aspergillus ficuum can influence the physical, chemical and functional properties of LF. LF has great potentials in developing new nutritious food products and feed formulations when subjected to SSF.

Keywords: Aspergillus fungi; Functional properties; Lupin flour; Protein molecular distribution; Solid-state fermentation.

MeSH terms

Aspergillus
Dietary Fiber / analysis
Dietary Proteins / analysis
Dietary Proteins / metabolism
Fermentation
Flour / analysis*
Flour / microbiology*
Lupinus / chemistry
Lupinus / metabolism*
Phenols / analysis
Phytic Acid / analysis

Substances

Dietary Fiber
Dietary Proteins
Phenols
Phytic Acid