title: Physicochemical, nutritional and antioxidant properties of tempeh flour from common bean ( Phaseolus vulgaris L.).
abstract: The effects of solid state fermentation (SSF) on physicochemical, nutritional and antioxidant properties of common bean flour were studied. SSF increased protein content (21.7%) and decreased lipids (-38.4%), carbohydrates (-3.5%) and phytic acid (-58.3%). Fermented (tempeh) flour showed higher dispersability, lower water solubility index and pH than unfermented flour. Fermentation also increased an average of 0.21 g/100 g protein, six of the essential amino acids (EAAs), including total sulfur (Met + Cys), the limiting EAAs in unfermented flour (score = 0.91); Lys and Trp decreased 0.21 and 0.09 g/100 g protein, respectively. SSF improved the in vitro protein digestibility and the calculated protein efficiency ratio. Tempeh flour had 2.2-fold more phenolics than the bean flour and exhibited antiradical activity (43%) and antioxidant activity (38%) correlated with total phenolics content. Common bean tempeh flour may be considered for the fortification of widely consumed legume-based food products and also for the prevention of pathologies associated with oxidative stress.
authors.affiliation: Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, AP 354, CP 80000 Culiacán, Sinaloa, Mexico.
authors.forename: M
authors.initials: M
authors.lastname: Reyes-Bastidas
authors.forename: E Z
authors.initials: EZ
authors.lastname: Reyes-Fernández
authors.forename: J
authors.initials: J
authors.lastname: López-Cervantes
authors.forename: J
authors.initials: J
authors.lastname: Milán-Carrillo
authors.forename: G F
authors.initials: GF
authors.lastname: Loarca-Piña
authors.forename: C
authors.initials: C
authors.lastname: Reyes-Moreno
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D005285:Fermentation; D009753:Nutritive Value; D027805:Phaseolus / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry
chemical_list: D000975:Antioxidants