The influence of tempeh fermentation and conventional cooking on anti-nutrient level and protein bioavailability (in vitro test) of grass-pea seeds

• Autores: Bożena Stodolak, Anna Starzyńska-Janiszewska
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 13, 2008, págs. 2265-2270
• Idioma: inglés
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• Resumen

  • BACKGROUND: The solid state fermentation tempeh type is known to result in the decomposition of anti-nutrients and the improvement of nutritional value of legume seeds. The aim of the research was to study the influence of tempeh fermentation and conventional cooking on (1) levels of 3-N-oxalyl-L-2,3-diaminopropionic acid (ODAP), soluble phenols, trypsin inhibitors and inositol phosphates; and (2) the in vitro bioavailability of proteins in grass-pea seeds. RESULTS: Tempeh fermentation reduced the level of ODAP, trypsin inhibitors and phytates by 93, 99 and 22%, respectively, and increased protein bioavailability by about 25%. Protein bioavailability from conventionally cooked seeds was higher than from fermented seeds. However, during the in vitro test more soluble protein (approx. 10%) was released from 100 g tempeh product than from cooked seeds. CONCLUSIONS: Solid state fermentation and cooking resulted in seeds of comparable quality but the tempeh contained much less ODAP, which is very promising in the context of popularising grass pea. Copyright © 2008 Society of Chemical Industry