The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds

The eff ect of 24-hour fermentation of lupin seeds by different yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity significantly improved. The amino acid profi le of fermente...

Full description

Bibliographic Details
Published in:Food Technology and Biotechnology
Main Authors: Małgorzata Kasprowicz-Potocka, Paulina Borowczyk, Anita Zaworska, Włodzimierz Nowak, Andrzej Frankiewicz, Piotr Gulewicz
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2016-01-01
Subjects:
yeast
fermentation
lupin
nutritional value
antinutritional factors
Online Access:https://hrcak.srce.hr/file/243816
Description
Summary:The eff ect of 24-hour fermentation of lupin seeds by different yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity significantly improved. The amino acid profi le of fermented products was similar to that of raw lupin seeds. The significant reduction in the mass fraction of oligosaccharides and phytate, but not of alkaloids was found. The pH level of fermented products decreased as a consequence of the increase of lactic and propionic acid mass fractions. The most favourable changes in the Chemical composition of blue lupin seeds were obtained in fermentation with Saccharomyces cerevisiae baker’s yeast and Fermivin 7013 strain.
ISSN:1330-9862
1334-2606

Similar Items