The influence of tempeh fermentation and conventional cooking on anti‐nutrient level and protein bioavailability (in vitro test) of grass‐pea seeds
- 29 August 2008
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 88 (13) , 2265-2270
Abstract
BACKGROUND: The solid state fermentation tempeh type is known to result in the decomposition of anti‐nutrients and the improvement of nutritional value of legume seeds. The aim of the research was to study the influence of tempeh fermentation and conventional cooking on (1) levels of 3‐N‐oxalyl‐L‐2,3‐diaminopropionic acid (ODAP), soluble phenols, trypsin inhibitors and inositol phosphates; and (2) the in vitro bioavailability of proteins in grass‐pea seeds.RESULTS: Tempeh fermentation reduced the level of ODAP, trypsin inhibitors and phytates by 93, 99 and 22%, respectively, and increased protein bioavailability by about 25%. Protein bioavailability from conventionally cooked seeds was higher than from fermented seeds. However, during the in vitro test more soluble protein (approx. 10%) was released from 100 g tempeh product than from cooked seeds.CONCLUSIONS: Solid state fermentation and cooking resulted in seeds of comparable quality but the tempeh contained much less ODAP, which is very promising in the context of popularising grass pea. Copyright © 2008 Society of Chemical IndustryKeywords
This publication has 25 references indexed in Scilit:
- Fermentation of Seeds of Teff (Eragrostis teff), Grass-pea (Lathyrus sativus), and Their Mixtures: Aspects of Nutrition and Food SafetyJournal of Agricultural and Food Chemistry, 2004
- Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeasMolecular Nutrition & Food Research, 2002
- Evaluation of the nutritional quality and acceptability of sorghum-based tempe as potential weaning foods in TanzaniaInternational Journal of Food Sciences and Nutrition, 2000
- Thermal isomerization of the neurotoxin β-N-oxalyl-l-α,β-diaminopropionic acidPhytochemistry, 1997
- Effects of Processing on the Reduction ofβ-ODAP (β-N-Oxalyl-L-2,3-diaminopropionicacid) and Anti-Nutrients of Khesari Dhal,Lathyrus sativusJournal of the Science of Food and Agriculture, 1996
- Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beansPlant Foods for Human Nutrition, 1995
- Solid‐state fermentation of Lathyrus sativus seeds using Aspergillus oryzae and Rhizopus oligosporus sp T‐3 to eliminate the neurotoxin β‐ODAP without loss of nutritional valueJournal of the Science of Food and Agriculture, 1995
- Protein Hydrolysis during Soybean Tempe Fermentation with Rhizopus oligosporusJournal of Agricultural and Food Chemistry, 1995
- Changes in Selected Chemical and Antinutritional Components during Tempeh Preparation Using Fresh and Hardened Common BeansJournal of Food Science, 1989
- Phytochemical Assessment of Lathyrus Species for the Neurotoxic Agent, β-N-oxalyl-L-α-β-Diaminopropionic AcidPlanta Medica, 1983