Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

Rossana Coda, Leena Melama, Carlo Giuseppe Rizzello, José Antonio Curiel, Juhani Sibakov, Ulla Holopainen, Marjo Pulkkinen, Nesli Sozer

Research output: Contribution to journalArticleScientificpeer-review

56 Citations (Scopus)

Abstract

The effects of air classification and lactic acid bacteria fermentation on the reduction of anti-nutritional factors (vicine and convicine, trypsin inhibitor activity, condensed tannins and phytic acid) and in vitro protein and starch digestibility of faba bean flour were studied. Free amino acid (FAA) profile analysis was also carried out. Air classification allowed the separation of the flour into protein and starch rich fractions, showing different chemical compositions and microstructures. Lactobacillus plantarum growth and acidification in faba bean flour and its fractions were assessed. The anti-nutritional compounds were separated mostly to the fine protein-rich fraction. Fermentation caused the decrease of vicine and convicine contents by more than 91% and significantly reduced trypsin inhibitor activity and condensed tannins (by more than 40% in the protein-rich fraction). No significant (P>0.05) variation was observed for total phenols and phytic acid content. Fermentation increased the amount of FAA, especially of the essential amino acids and γ-aminobutyric acid, enhanced the in vitro protein digestibility and significantly lowered the hydrolysis index. This work showed that the combination of air classification and fermentation improved nutritional functionality of faba bean flour which could be utilized in various food applications.
Original languageEnglish
Pages (from-to)34-42
Number of pages9
JournalInternational Journal of Food Microbiology
Volume193
DOIs
Publication statusPublished - Jan 2015
MoE publication typeA1 Journal article-refereed

Fingerprint

Vicia faba
Lactobacillus plantarum
Flour
faba beans
Fermentation
flour
Air
fermentation
air
trypsin inhibitors
Proanthocyanidins
proanthocyanidins
phytic acid
Phytic Acid
Trypsin Inhibitors
free amino acids
Proteins
proteins
Starch
starch

Keywords

  • ANF
  • Air classification
  • Antinutritional factors
  • FAA
  • FBF
  • FBFict
  • Faba bean
  • HI
  • IVPD
  • Lactic acid bacteria
  • MF
  • PCF
  • PCW
  • PRF
  • PRFict
  • PSE
  • SRF
  • SRFict
  • TIA
  • TTA
  • anti-nutritional factor
  • fFBF
  • fPRF
  • fSRF
  • faba bean flour
  • fermented faba bean flour
  • fermented protein rich fraction
  • fermented starch rich fraction
  • free amino acid
  • hydrolysis index
  • ict
  • in vitro protein digestibility
  • incubated control
  • incubated control of faba bean flour
  • incubated control of protein rich fraction
  • incubated control of starch rich fraction
  • mass yield of the fine fraction
  • protein concentration of the fine fraction
  • protein content
  • protein rich fraction
  • protein separation efficiency
  • starch rich fraction
  • total titratable acidity
  • trypsin inhibitor activity

Cite this

Coda, Rossana ; Melama, Leena ; Rizzello, Carlo Giuseppe ; Curiel, José Antonio ; Sibakov, Juhani ; Holopainen, Ulla ; Pulkkinen, Marjo ; Sozer, Nesli. / Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties. In: International Journal of Food Microbiology. 2015 ; Vol. 193. pp. 34-42.
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abstract = "The effects of air classification and lactic acid bacteria fermentation on the reduction of anti-nutritional factors (vicine and convicine, trypsin inhibitor activity, condensed tannins and phytic acid) and in vitro protein and starch digestibility of faba bean flour were studied. Free amino acid (FAA) profile analysis was also carried out. Air classification allowed the separation of the flour into protein and starch rich fractions, showing different chemical compositions and microstructures. Lactobacillus plantarum growth and acidification in faba bean flour and its fractions were assessed. The anti-nutritional compounds were separated mostly to the fine protein-rich fraction. Fermentation caused the decrease of vicine and convicine contents by more than 91{\%} and significantly reduced trypsin inhibitor activity and condensed tannins (by more than 40{\%} in the protein-rich fraction). No significant (P>0.05) variation was observed for total phenols and phytic acid content. Fermentation increased the amount of FAA, especially of the essential amino acids and γ-aminobutyric acid, enhanced the in vitro protein digestibility and significantly lowered the hydrolysis index. This work showed that the combination of air classification and fermentation improved nutritional functionality of faba bean flour which could be utilized in various food applications.",
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Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties. / Coda, Rossana; Melama, Leena; Rizzello, Carlo Giuseppe; Curiel, José Antonio; Sibakov, Juhani; Holopainen, Ulla; Pulkkinen, Marjo; Sozer, Nesli.

In: International Journal of Food Microbiology, Vol. 193, 01.2015, p. 34-42.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Coda, Rossana

AU - Melama, Leena

AU - Rizzello, Carlo Giuseppe

AU - Curiel, José Antonio

AU - Sibakov, Juhani

AU - Holopainen, Ulla

AU - Pulkkinen, Marjo

AU - Sozer, Nesli

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AB - The effects of air classification and lactic acid bacteria fermentation on the reduction of anti-nutritional factors (vicine and convicine, trypsin inhibitor activity, condensed tannins and phytic acid) and in vitro protein and starch digestibility of faba bean flour were studied. Free amino acid (FAA) profile analysis was also carried out. Air classification allowed the separation of the flour into protein and starch rich fractions, showing different chemical compositions and microstructures. Lactobacillus plantarum growth and acidification in faba bean flour and its fractions were assessed. The anti-nutritional compounds were separated mostly to the fine protein-rich fraction. Fermentation caused the decrease of vicine and convicine contents by more than 91% and significantly reduced trypsin inhibitor activity and condensed tannins (by more than 40% in the protein-rich fraction). No significant (P>0.05) variation was observed for total phenols and phytic acid content. Fermentation increased the amount of FAA, especially of the essential amino acids and γ-aminobutyric acid, enhanced the in vitro protein digestibility and significantly lowered the hydrolysis index. This work showed that the combination of air classification and fermentation improved nutritional functionality of faba bean flour which could be utilized in various food applications.

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KW - protein rich fraction

KW - protein separation efficiency

KW - starch rich fraction

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KW - trypsin inhibitor activity

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