In:
Cereal Chemistry, Wiley, Vol. 97, No. 1 ( 2020-01), p. 104-113
Abstract:
The overall goal of this research was to examine the effect of solid‐state fermentation using Aspergillus oryzae and Aspergillus niger over time on the nutritional properties of an air‐classified pea protein‐enriched flour (PPEF) . Specifically, changes to levels of enzyme inhibitors, total phenolics, in vitro protein digestibility (IVPD), and protein quality (IVPD‐corrected amino acid score) were assessed. Findings Trypsin and chymotrypsin inhibitors were reduced by 11.6 and 30.4%, and 22.8 and 21.8% for A. niger and A. oryzae , respectively, whereas the total phenolic content increased by 35.3 and 44.7% for A. niger and A. oryzae , respectively. IVPD increased over the fermentation time. However, the overall protein quality as measured by the IVPD‐corrected amino acid score became worse, becoming lowered by 5%–15% after 6 hr. Conclusions SSF improved the digestibility and bioactive compound availability, whereas protein quality was not improved. Significance and novelty Findings indicate that this particular solid‐state fermentation system improved the digestibility of the PPEF.
Type of Medium:
Online Resource
ISSN:
0009-0352
,
1943-3638
Language:
English
Publisher:
Wiley
Publication Date:
2020
detail.hit.zdb_id:
2016053-7