Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet)

Lupin (Lupinus mutabilis), known as chocho in Andean countries, is an ancient legume crop with high nutritional value especially in terms of protein. However, its consumption is limited due to the presence of anti-nutritional factors like alkaloids and oligosaccharides (RFOs). Two yeasts S cerevisia...

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Bibliographic Details
Published in:Food science & technology 2020-08, Vol.130, p.109658, Article 109658
Main Authors: Romero-Espinoza, Ana María, Serna-Saldivar, Sergio O., Vintimilla-Alvarez, María Cecilia, Briones-García, Miriam, Lazo-Vélez, Marco A.
Format: Article
Language:English
Subjects:
Alkaloids
Oligosaccharides
Phytic acid
Probiotic bacteria
Saccharomyces boulardii
Saccharomyces cerevisiae
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Summary:Lupin (Lupinus mutabilis), known as chocho in Andean countries, is an ancient legume crop with high nutritional value especially in terms of protein. However, its consumption is limited due to the presence of anti-nutritional factors like alkaloids and oligosaccharides (RFOs). Two yeasts S cerevisiae and S. boulardii, and a mix of probiotic bacteria (PB) were inoculated in different proportions to lupin whole meals (WL), and fermented in semisolid state for 24 h. When compared to the control, all treatments showed significant differences (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2020.109658