Effect of natural fermentation on the physicochemical nutritional functional and microbiological properties of baobab (Adansonia digitata L.) fruit pulp flour

Makawi A. B., . and Mustafa A. I., . and Adiamo O. Q., . and Mohamed Ahmed I. A., . Effect of natural fermentation on the physicochemical nutritional functional and microbiological properties of baobab (Adansonia digitata L.) fruit pulp flour. pp. 1707-1715. ISSN 0116-6514

and milled. The changes investigated included chemical composition amino acid profile anti-nutritional factors (phytic acid and tannin) mineral extractability and microbiological physicochemical and functional properties (bulk density water and fat absorption capacity). Fermentation significantly increased the crude protein and fibre functional properties and in vitro protein digestibility of BFPF throughout the fermentation period. Essential and non-essential amino acids were enhanced following fermentation with phenylalanine and aspartic acid respectively exhibiting the highest values after 24 h fermentation. Ascorbic acid and anti-nutritional factors significantly decreased throughout the fermentation period with a concomitant increase in mineral extractability. Lactic acid bacterial bacterial and yeast and mould counts significantly increased after fermentation for 12 h with maximum value observed in BFPF fermented for 36h. Total acidity increased with fermentation period with a concomitant reduction of the pH. The improvement in the nutritional quality alongside with the reduction of the anti-nutritional factors during the fermentation of BFPF will contribute to recommending this process for wide application to increase the nutritional and health benefits of this important and staple fruit.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(06)%202019/06%20-...

Abstract

and milled. The changes investigated included chemical composition amino acid profile anti-nutritional factors (phytic acid and tannin) mineral extractability and microbiological physicochemical and functional properties (bulk density water and fat absorption capacity). Fermentation significantly increased the crude protein and fibre functional properties and in vitro protein digestibility of BFPF throughout the fermentation period. Essential and non-essential amino acids were enhanced following fermentation with phenylalanine and aspartic acid respectively exhibiting the highest values after 24 h fermentation. Ascorbic acid and anti-nutritional factors significantly decreased throughout the fermentation period with a concomitant increase in mineral extractability. Lactic acid bacterial bacterial and yeast and mould counts significantly increased after fermentation for 12 h with maximum value observed in BFPF fermented for 36h. Total acidity increased with fermentation period with a concomitant reduction of the pH. The improvement in the nutritional quality alongside with the reduction of the anti-nutritional factors during the fermentation of BFPF will contribute to recommending this process for wide application to increase the nutritional and health benefits of this important and staple fruit.

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Item Type:	Article
AGROVOC Term:	Baobab
AGROVOC Term:	Adansonia
AGROVOC Term:	Fermentation
AGROVOC Term:	Flours
AGROVOC Term:	Fruit pulps
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Nutritional value
AGROVOC Term:	Microbial properties
AGROVOC Term:	Chemical composition
AGROVOC Term:	Amino acids
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8752

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