Patil Nikhil Dnyaneshwar, Bains Aarti, Goksen Gulden, Ali Nemat, Dhull Sanju Bala, Khan Mohammad Rashid, Chawla Prince
Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.
Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India.
Food Chem X. 2025 Mar 6;27:102339. doi: 10.1016/j.fochx.2025.102339. eCollection 2025 Apr.
This research investigated the effects of solid-state fermentation with (MTCC 548) on the mineral bioavailability, structural characteristics, and functional attributes of kidney bean flour across different fermentation durations (24-96 h). Notable improvements were observed during 96 h of fermentation, including significant increases in foaming capacity and stability (by 32.30 % and 34.81 %), emulsifying capacity and stability (by 32.67 % and 47.37 %), oil and water holding capacities (by 72.86 % and 61.87 %, respectively). Bulk density decreased by 48.68 %. Fermented samples demonstrated structural changes and chemical alterations with increased thermal stability at 24 and 48 h, which declined with extended fermentation. The iron and zinc contents increased by 5.95 % and 13.59 %, respectively, after 24 h, with bioavailability improving by 34.53 % and 36.30 %. Additionally, the fermented kidney bean flour enhanced the digestibility of biscuits by 31.33 %. This study highlights the potential of solid-state fermentation to enhance the nutritional and functional properties of kidney bean flour.
本研究调查了用 （MTCC 548） 进行固态发酵对不同发酵时长（24 - 96小时）的芸豆粉矿物质生物利用度、结构特征和功能属性的影响。在96小时的发酵过程中观察到显著改善，包括起泡能力和稳定性显著提高（分别提高32.30%和34.81%）、乳化能力和稳定性（分别提高32.67%和47.37%）、持油能力和持水能力（分别提高72.86%和61.87%）。堆积密度下降了48.68%。发酵样品在24小时和48小时时表现出结构变化和化学改变，热稳定性增加，但随着发酵时间延长而下降。24小时后，铁和锌含量分别增加了5.95%和13.59%，生物利用度分别提高了34.53%和36.30%。此外，发酵后的芸豆粉使饼干的消化率提高了31.33%。本研究突出了固态发酵在增强芸豆粉营养和功能特性方面的潜力。
