Aiming at evaluating their nutritional profile and pro-technological aptitude, the flour obtained from thirteen Mediterranean faba bean accessions was fermented with Lactobacillus plantarum DPPMAB24W, a lactic acid bacteria strain previously selected for the high β-glucosidase activity. Before fermentation the flours were characterized for the chemical profile, showing wide variability in protein content (that ranged from 24.83% to 30.03%) and α-galactosides concentration. Slight differences were found among the accessions for trypsin inhibitory activity and for the presence of the antinutritional factors condensed tannins and vicine. The heterogeneity observed for the raw flours was flattened after fermentation, although the different composition of the raw matrix affected the starter performances, especially the production of organic acids. Compared to controls, fermented doughs were characterized by higher free amino acids content and higher in vitro protein digestibility, while antinutritional factors concentrations drastically decreased and in some cases they resulted completely degraded. The results obtained in this study confirmed that fermentation can be considered as a major key-factor in valorizing faba bean employment as food ingredient.

Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes / Verni, Michela; De Mastro, Giuseppe; De Cillis, Francesca; Gobbetti, Marco; Rizzello, Carlo Giuseppe. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 125:(2019). [10.1016/j.foodres.2019.108571]

Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes

Verni, Michela;Rizzello, Carlo Giuseppe
2019

Abstract

Aiming at evaluating their nutritional profile and pro-technological aptitude, the flour obtained from thirteen Mediterranean faba bean accessions was fermented with Lactobacillus plantarum DPPMAB24W, a lactic acid bacteria strain previously selected for the high β-glucosidase activity. Before fermentation the flours were characterized for the chemical profile, showing wide variability in protein content (that ranged from 24.83% to 30.03%) and α-galactosides concentration. Slight differences were found among the accessions for trypsin inhibitory activity and for the presence of the antinutritional factors condensed tannins and vicine. The heterogeneity observed for the raw flours was flattened after fermentation, although the different composition of the raw matrix affected the starter performances, especially the production of organic acids. Compared to controls, fermented doughs were characterized by higher free amino acids content and higher in vitro protein digestibility, while antinutritional factors concentrations drastically decreased and in some cases they resulted completely degraded. The results obtained in this study confirmed that fermentation can be considered as a major key-factor in valorizing faba bean employment as food ingredient.
2019
antinutritional factors; bioprocessing; protein bioavailability; Vicia faba; vicine; α-galactosides
01 Pubblicazione su rivista::01a Articolo in rivista
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes / Verni, Michela; De Mastro, Giuseppe; De Cillis, Francesca; Gobbetti, Marco; Rizzello, Carlo Giuseppe. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 125:(2019). [10.1016/j.foodres.2019.108571]
File allegati a questo prodotto
File Dimensione Formato  
Verni_Lactic_2019.pdf

solo gestori archivio

Tipologia: Versione editoriale (versione pubblicata con il layout dell'editore)
Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 934.05 kB
Formato Adobe PDF
934.05 kB Adobe PDF   Contatta l'autore

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1459690
Citazioni
  • ???jsp.display-item.citation.pmc??? 10
  • Scopus 31
  • ???jsp.display-item.citation.isi??? 30
social impact