Effect of lactic fermentation and cooking on nutrient and mineral digestibility of peas

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26784246%3A_____%2F22%3AN0000007" target="_blank" >RIV/26784246:_____/22:N0000007 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43210/22:43921209

Result on the web

<a href="https://www.frontiersin.org/articles/10.3389/fnut.2022.838963/full" target="_blank" >https://www.frontiersin.org/articles/10.3389/fnut.2022.838963/full</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3389/fnut.2022.838963" target="_blank" >10.3389/fnut.2022.838963</a>

Result language

angličtina

Original language name

Effect of lactic fermentation and cooking on nutrient and mineral digestibility of peas

Original language description

Peas are prospectively beneficial legumes in the human diet, and especially in a vegan and vegetarian diet, due to their high content of proteins and starch. Their frequent lack of appeal in human nutrition can be caused by their bloating effect and the content of some antinutritional compounds inhibiting the absorption of important nutrients. This study brings a comprehensive comparison of the nutrient content of pea flour after cooking and lactic fermentation before and after digestion in vitro. As a control sample, raw pea flour was used (sample 1). Raw pea flour was cooked for 10min (sample 2) and 120min (sample 3) at 100◦C or it was fermented by Lactobacillus plantarum (sample 4) and cooked for 10min at 100◦C (sample 5). The samples were analyzed for protein and amino acids content, maltose, glucose, raffinose, total polyphenols, phytic acid, phytase, and mineral composition (P, Mg, Mn, Fe, Cu, Zn) before and after in vitro digestion. The results showed a significant (p < 0.05) increase in the protein digestibility of samples 3, 4 and 5. In the fermented samples were observed a higher concentration of Cys, Met, and Gln when compared to non-fermented samples. The fermentation of pea flour resulted in a significant (p < 0.05) decrease in glucose, maltose, and raffinose content. Cooking of pea flour for 10 and 120min, but not fermenting, significantly (p < 0.05) decreased the polyphenols content. Cooking and fermentation together did not affect phytic acid concentration and phytase activity. Mg, Mn, Fe, Cu and, Zn concentration in pea flour was significantly (p < 0.05) decreased by cooking. On the other hand, fermentation significantly (p<0.05) improved the bioaccessibility ofMn and Fe. These findings suggest that lactic fermentation of pea flour is a promising culinary preparation that can improve the digestibility of peas.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

40101 - Agriculture

Project

<a href="/en/project/QK1810072" target="_blank" >QK1810072: Development of biofortified pea breeding lines with low phytic acid content</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Frontiers in Nutrition

ISSN

2296-861X

e-ISSN

—

Volume of the periodical

9

Issue of the periodical within the volume

838963

Country of publishing house

CH - SWITZERLAND

Number of pages

12

Pages from-to

1–12

UT code for WoS article

000769523100001

EID of the result in the Scopus database

2-s2.0-85126227466