TY - JOUR
T1 - Bioprocessing of common beans in diets for tilapia
T2 - in vivo digestibility and antinutritional factors
AU - Valdez-González, Francisco
AU - Gutiérrez-Dorado, Roberto
AU - Hernández-Llamas, Alfredo
AU - García-Ulloa, Manuel
AU - Sánchez-Magaña, Luís
AU - Cuevas-Rodríguez, Breidy
AU - Rodríguez-González, Hervey
N1 - Publisher Copyright:
© 2017 Society of Chemical Industry
PY - 2017/9
Y1 - 2017/9
N2 - BACKGROUND: Bioprocessing of ingredients by solid-state fermentation is a low-cost technique for preparing diets. It is performed by adding microorganisms such as Rhizopus oligosporus to bean grains, achieving minimal degradation of nutrients and a significant improvement in digestibility. In particular, fermentation induces favorable changes in beans by reducing enzyme inhibitors, such as phytates and tannins. RESULTS: Fermentation significantly (P < 0.05) increased the protein content and digestibility of dry matter and protein compared with whole bean grains, and decreased the content of lipids, ash and phytic acid. Hardening did not have a significant (P > 0.05) effect on the chemical content of beans and digestibility of diets. The dehulled bean meal significantly (P < 0.05) increased protein and lipid content and digestibility of dry matter and protein of beans, and decreased fiber, ash and tannin content. The chemical content of beans and digestibility of ingredients compare favorably with those reported by other authors, indicating the benefits of fermentation and dehulling. CONCLUSION: We concluded that bean meal obtained from fermentation or dehulling represents a low-cost alternative for diets for tilapia.
AB - BACKGROUND: Bioprocessing of ingredients by solid-state fermentation is a low-cost technique for preparing diets. It is performed by adding microorganisms such as Rhizopus oligosporus to bean grains, achieving minimal degradation of nutrients and a significant improvement in digestibility. In particular, fermentation induces favorable changes in beans by reducing enzyme inhibitors, such as phytates and tannins. RESULTS: Fermentation significantly (P < 0.05) increased the protein content and digestibility of dry matter and protein compared with whole bean grains, and decreased the content of lipids, ash and phytic acid. Hardening did not have a significant (P > 0.05) effect on the chemical content of beans and digestibility of diets. The dehulled bean meal significantly (P < 0.05) increased protein and lipid content and digestibility of dry matter and protein of beans, and decreased fiber, ash and tannin content. The chemical content of beans and digestibility of ingredients compare favorably with those reported by other authors, indicating the benefits of fermentation and dehulling. CONCLUSION: We concluded that bean meal obtained from fermentation or dehulling represents a low-cost alternative for diets for tilapia.
KW - bioprocessing
KW - dehulling
KW - fermented
KW - hardened
KW - phytic acid
KW - tannin
UR - http://www.scopus.com/inward/record.url?scp=85017395824&partnerID=8YFLogxK
U2 - 10.1002/jsfa.8275
DO - 10.1002/jsfa.8275
M3 - Artículo
C2 - 28205239
SN - 0022-5142
VL - 97
SP - 4087
EP - 4093
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 12
ER -