In vitro digestibility of processed and fermented soya bean, cowpea and maize

Kiers, J.L. and Nout, R.M.J and Rombouts, F.M (2000) In vitro digestibility of processed and fermented soya bean, cowpea and maize. Journal of the Science of Food and Agriculture, 80 (9). pp. 1325-1331.

[img] PDF - Published Version
Restricted to ICRISAT researchers only


Tropical legumes, ie soya bean and cowpea, were pre-treated and subsequently fermented using pure cultures of Rhizopus spp. Impact of soaking, cooking and fermentation of the legumes on their digestibility was determined using an in vitro digestion method. Processing of white maize included, amongst others, natural lactic acid fermentation, cooking and saccharification using barley malt. An in vitro method was standardised to carry out comparative determinations of the dry matter digestibility of cereal and legume food samples as a function of processing conditions, without attempting to exactly mimic gastrointestinal digestion. Using this method based on upper digestive tract digestion, it was observed that digestibility of the legumes increased during cooking and fermentation. Cooking improved the total digestibility of both soya bean and cowpea from 36.5 to 44.8% and from 15.4 to 40.9% respectively. Subsequent fungal fermentation increased total digestibility only by about 3% for both soya bean and cowpea. Digestibility was also influenced by fungal strain and fermentation time. Cooking and subsequent saccharification using malt almost tripled total digestibility of white maize from 25.5 to 63.6%, whereas lactic fermentation of maize had no effect on in vitro dry matter digestibility. Although total digestibility of cooked legumes was only slightly improved by mould fermentation (3% for both soya bean and cowpea), the level of water-soluble dry matter of food samples increased during fermentation with Rhizopus oryzae from 7.0 up to 27.3% for soya bean and from 4.3 up to 24.1% for cowpea. These fermented products could therefore play a role as sources of easily available nutrients for individuals suffering from digestive disorders.

Item Type: Article
Additional Information: The authors gratefully acknowledge the support by Numico Research BV, Wageningen, The Netherlands
Uncontrolled Keywords: in vitro digestibility;soya bean;cowpea;maize;processing;Rhizopus;tempe
Author Affiliation: Laboratory of Food Microbiology, Agrotechnology and Food Sciences, Wageningen University, Bomenweg 2, NL-6703 HD Wageningen, The Netherlands
Subjects: Postharvest Management > Food Technology
Divisions: General
Depositing User: Mr Balakrishna Garadasu
Date Deposited: 25 Jun 2013 10:38
Last Modified: 25 Jun 2013 10:38
Official URL:<13...

Actions (login required)

View Item View Item