Fermentation performance and nutritional assessment of physically processed lentil and green pea flour

BACKGROUND A significant amount of nutrients, including dietary fibers, proteins, minerals, and vitamins are present in legumes, but the presence of anti‐nutritional factors (ANFs) like phytic acid, tannins, and enzyme inhibitors impact the consumption of legume and nutrient availability. In this research, the effect of a physical process (sonication or precooking) and fermentation with Lactobacillus plantarum and Pediococcus acidilactici on ANFs of some legumes was evaluated. RESULTS Total phenolic contents were significantly (p\u3c0.05) reduced for modified and fermented substrates compared to non‐fermented controls. Trypsin inhibitory activity (TIA) was reduced significantly for all substrates except for unsonicated soybean and lentil fermented with L. plantarum and P. acidilactici. When physical processing was done, there was a decrease in TIA for all the substrate. Phytic acid content decreased for physically modified soybean and lentil but not significantly for green pea. Even though there was a decrease in ANFs, there was no significant change in in vitro protein digestibility for all substrates except for unsonicated L. plantarum fermented soybean flour and precooked L. plantarum fermented lentil. Similarly, there was change in amino acid content when physically modified and fermented. CONCLUSION Both modified and unmodified soybean flour, green pea flour, and lentil flour supported the growth of L. plantarum and P. acidilactici. The fermentation of this physically processed legume and pulse flours influenced the non‐nutritive compounds, thereby potentially improving nutritional quality and usage

Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties

Background and Objectives Soy, wheat, and oats are widely consumed crops globally, but variation between cultivars and processing methods can produce products of varying protein quality. This study cooked two different cultivars of wheat, oats, and soy and compared indices of protein quality as well as quantified differences in antinutritional factors. Findings Protein Efficiency Ratio (PER) was highest in cooked soy cultivars and lowest in wheat samples, with cooking having the most impact on soy PER. Protein Digestibility Corrected Amino Acid Score (PDCAAS) of soy was greater than oats which was greater than wheat. Antinutritional factors differed significantly between crops and cultivars, with processing having the greatest impact on soy. In vitro measurements of PDCAAS correlated well with in vivo assessment. Conclusions Thermal processing has variable effects on protein quality depending on crop and cultivar selected, primarily due to differences in amino acid composition. In vitro measurement of protein quality can be used as a rapid screening tool. Significance and Novelty Direct comparison in protein quality between wheat, oat, and soy is rarely reported. Measuring the protein quality of different cultivars and crops pre and postprocessing provides essential data for product development and dietary formulation

Pulses: Milling and Baking Applications.

The application of pulses in bakery items is an ideal complement to cereal and starch ingredient use in gluten-free and non-gluten-free products. The addition of pulses to cereal-based products improves nutrition by providing complimentary amino acid to cereal grains and increasing fiber and protein of gluten-free products. This review highlights milling and bakery applications of pulses. In some cases, the information available was reported three decades ago. However, many of these published documents are still relevant today and will serve as a starting point for those interested in milling and incorporation of pulses into bread. The application data for cakes and cookies is relatively new compared to milling information. In general, pulses can be milled effectively using pin, hammer, and roller mills. The resulting flours can be incorporated into bakery products as a whole flour or protein, starch, or fiber fraction. This review highlights some applications. Information regarding particle size effects of pulses in cakes and cookies has been provided. There is no general trend about the impact of particle size on bakery products given that baking systems evaluated impact how particle size influences product quality. The level of pulse fortification also impacts quality, and thus no general recommendation can be made with regard to the usage level for all bakery products. However, pulse fortification of 10% appears to produce acceptable pan breads, while 100% pulse flour can be used in cookies. Therefore, the usage level will be system dependent and research to identify optimal percentages may be needed. The applications presented in this review focus on pea, chickpea, lentil, and beans such as navy, pinto, and black. However, the use of other pulses may be suitable for bakery applications