Kinetics of solid-state fermentation of lupin with Rhizophus oligosporus based on nitrogen compounds balance
Solid-state fermentation could be a potentially effective method for improving the nutritional value of legumes. The objective of this study was to explore this technology in Lupinus mutabilis, a species of lupin, using a strain of Rhizopus oligosporus mold for solid-state fermentation. Three L. mutabilis varieties (INIAP-450, INIAP-451, and Criollo) were evaluated, including the effect of the grain status (whole or ground) and integument or husk (presence or absence). Kinetic parameters of the fermentation process were studied to define the specific speed of nitrogen formation and the digestibility and nutritional quality of the resulting protein. After incubation at 28 °C for 96 h, the titratable acidity increased, the pH decreased, and the total nitrogen of the whole grain with integument reached 110 g·kg-1 for the Criollo variety. The ground INIAP-450 grain without integument had the highest soluble nitrogen content, and nitrogen formation occurred at a specific rate of 0.006 h-1. The apparent digestibility of the protein in this variety increased from 82 to 96% in debittered grain, the concentration of the first limiting amino acids (methionine + cysteine) increased from 20.8 to 27.9 mg·g-1 crude protein, and the protein digestibility-corrected amino acid score increased from 68.3 to 89.3%. Overall, the results confirmed the benefits of fermentation in improving the content and quality of protein in the three lupin varieties.
| Main Authors: | , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2021-05-09
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| Subjects: | Protein digestibility, Solid-state fermentation, Lupin, Legume nutrition, |
| Online Access: | http://hdl.handle.net/10261/240610 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003359 |
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