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;giuseppe de mastro;francesca de cillis;gobbetti marco;carlo giuseppe rizzello
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.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11586/236579
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