title: Fermented pigeon pea (Cajanus cajan) ingredients in pasta products.
abstract: Pigeon pea (Cajanus cajan var. aroíto) seeds were fermented in order to remove antinutritional factors and to obtain functional legume flour to be used as pasta ingredients. Fermentation brought about a drastic reduction of alpha-galactosides (82%), phytic acid (48%), and trypsin inhibitor activity (39%). Fermented legume flours presented a notable increase of fat and total soluble available carbohydrates, a slight decrease of protein, dietary fiber, calcium, vitamin B2, vitamin E, and total antioxidant capacity, and a decrease of soluble dietary fiber, Na, K, Mg, and Zn contents. No changes were observed in the level of starch and tannins as a consequence of fermentation. The fermented flour was used as an ingredient to make pasta products in a proportion of 5, 10, and 12%. The supplemented pasta products obtained had longer cooking times, higher cooking water absorptions, higher cooking loss, and higher protein loss in water than control pasta (100% semolina). From sensory evaluations, fortified pasta with 5 and 10% fermented pigeon pea flour had an acceptability score similar to control pasta. Pasta supplemented with 10% fermented pigeon pea flour presented higher levels of protein, fat, dietary fiber, mineral, vitamin E, and Trolox equivalent antioxidant capacity than 100% semolina pasta and similar vitamins B1 and B2 contents. Protein efficiency ratios and true protein digestibility improved (73 and 6%, respectively) after supplementation with 10% fermented pigeon pea flour; therefore, the nutritional value was enhanced.
authors.affiliation: Department of Food Science, Simón Bolívar University, 1080A Caracas, Venezuela.
authors.forename: Alexia
authors.initials: A
authors.lastname: Torres
authors.forename: J
authors.initials: J
authors.lastname: Frias
authors.forename: M
authors.initials: M
authors.lastname: Granito
authors.forename: C
authors.initials: C
authors.lastname: Vidal-Valverde
mesh_terms: D036561:Cajanus / Q000378:metabolism*; D004043:Dietary Fiber / Q000032:analysis; D005285:Fermentation; D005502:Food; D005697:Galactosides / Q000032:analysis; D006358:Hot Temperature; D009753:Nutritive Value; D010833:Phytic Acid / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis; D012639:Seeds / Q000737:chemistry* / Q000378:metabolism*; D014361:Trypsin Inhibitors / Q000032:analysis; D014815:Vitamins / Q000032:analysis
chemical_list: D004043:Dietary Fiber; D005697:Galactosides; D010940:Plant Proteins; D014361:Trypsin Inhibitors; D014815:Vitamins; D010833:Phytic Acid