Removal of antinutritional factors in legume flours by bacterial fermentation.

SAEZ, G.D. ; PEREZ CHAIA, A. ; ZÁRATE, G.

San Miguel de Tucumán

Jornada; THIRD JOINT MEETING OF THE BIOLOGY SOCIETIES OF ARGENTINA; 2015

Sociedades de Biología de la República Argentina

Legume flours are important protein sources, but the presence of anti-nutritional factors (ANFs) may cause detrimental effects on the consumer. Fermentation with bacteria is a technological alternative to improve the nutritional quality of these products. Therefore, the aim of this study was to assess the ability of two strains to decrease/eliminate the concentration of trypsin inhibitors (TIA) and α- amylase inhibitors (AIU), present in bean and chickpea flours. Doughs prepared with legume flours were sterilized at 121°C for 20min, inoculated with Lactobacillussp GS30 or Propionibacterium acidipropionici Q4 (1x107CFU/g) and then incubated at 37°C for 36 h. ANFs concentration (by colorimetric methods), pH and viability of the strains were determined at regular intervals. Flours sterilization decreased TIA (73-88%) and AIU (11-73%). Fermentation with Lactobacillussp GS30 increased TIA removal up to 93% in bean flour and 84% in chickpea flour; whereas AIU were decreased by 92% in bean flour and 83.5% in chickpea. Fermentation with P. acidipropionici Q4 made it possible to reach 86% of TIA removal in both flours and 60-65% of AIU in chickpea flour and 100% in beans.Both microorganisms were able to grow and acidify these substrates, reaching countsof 4.0x108 CFU/g and pH 4.75±0.17 for strain GS30 and 6.5x108CFU/g, pH 4.76±0.32 for strain Q4. Results show that both strains have the ability to ferment legume flours and may contribute to ANFs removal, which represents an attractive alternative to improve the nutritional quality of these foods.