Sobowale Sunday Samuel, Olatunji Bukola Funmilola, Fayemi Olanrewaju Emmanuel
Department of Food Science and Technology, College of Basic and Applied Sciences Mountain Top University Ibafo Ogun State Nigeria.
Department of Biological Sciences, College of Basic and Applied Sciences Mountain Top University Ibafo Ogun State Nigeria.
Food Sci Nutr. 2025 Jul 31;13(8):e70750. doi: 10.1002/fsn3.70750. eCollection 2025 Aug.
This study assessed the impact of germination and fermentation on the nutritional composition, physicochemical, functional, and sensory quality of pigeon pea flour from various grain fractions. Treatments applied between 24 and 72 h led to notable improvements in protein content, with germinated-fermented bran flour at 72 h reaching 21.20% compared to 12.62% untreated whole grain flour. Fat and ash contents also increased with treated samples, whereas carbohydrate content decreased with extended processing. Functional properties showed significant shifts, with water absorption capacity increasing in the germinated-fermented whole flour for 72 h (3.73 g/g), suggesting improved hydration behavior, whereas oil absorption increased to 1.43 g/g in the same sample, useful for flavor retention in formulated foods. Swelling power and solubility index also increased, particularly in the germinated-fermented bran flour for 72 h, supporting potential use in soups and instant meals. Foaming capacity improved in several treated flours, peaking at 23.5%, which may benefit baked or whipped products. Dispersibility values above 60% in certain samples indicate reconstitution potential for powdered applications. Acidification during fermentation lowered pH and increased titratable acidity, supporting shelf stability. Color parameters shifted toward darker, less red hues, influenced by treatment type and duration. Antinutrient levels, including tannins and oxalates, reduced significantly, enhancing nutritional quality. Sensory scores favored germinated-fermented dehulled grain at 48 h and germinated-fermented rootless flour for 72 h. Overall, germination and fermentation improved the functionality and nutrient density of pigeon pea flour, supporting its integration into high-protein, ready-to-use food products.
本研究评估了发芽和发酵对不同谷粒部分的木豆粉营养成分、理化性质、功能特性和感官品质的影响。在24至72小时之间进行的处理使蛋白质含量有显著提高，72小时的发芽发酵麸皮粉蛋白质含量达到21.20%，而未处理的全谷物粉为12.62%。处理后的样品脂肪和灰分含量也增加，而碳水化合物含量随着加工时间延长而降低。功能特性发生了显著变化，72小时的发芽发酵全粉吸水性增加（3.73克/克），表明水合行为得到改善，而同一样品的吸油率增加到1.43克/克，有助于在配方食品中保留风味。膨胀力和溶解度指数也增加，特别是72小时的发芽发酵麸皮粉，这支持了其在汤品和即食食品中的潜在应用。几种处理过的面粉起泡能力有所提高，峰值为23.5%，这可能对烘焙或搅打产品有益。某些样品中高于60%的分散度值表明其在粉末状应用中的复溶潜力。发酵过程中的酸化降低了pH值并增加了可滴定酸度，有助于货架稳定性。颜色参数向更深、红色更少的色调转变，这受处理类型和时间的影响。包括单宁和草酸盐在内的抗营养因子水平显著降低，提高了营养品质。感官评分显示，48小时的发芽发酵去皮谷物和72小时的发芽发酵无根面粉得分较高。总体而言，发芽和发酵改善了木豆粉的功能特性和营养密度，支持将其整合到高蛋白即食食品中。
