TY - JOUR
T1 - Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties
AU - Angulo-Bejarano, Paola I.
AU - Verdugo-Montoya, Nadia M.
AU - Cuevas-Rodríguez, Edith O.
AU - Milán-Carrillo, Jorge
AU - Mora-Escobedo, Rosalva
AU - Lopez-Valenzuela, Jose A.
AU - Garzón-Tiznado, José A.
AU - Reyes-Moreno, Cuauhtémoc
N1 - Funding Information:
This research was supported by Grants from Consejo Estatal de Ciencia y Tecnología (CECyT) – Estado de Sinaloa and Programa de Fomento y Apoyo a Proyectos de Investigación (PROFAPI/2006) – Universidad Autónoma de Sinaloa.
PY - 2008/1/1
Y1 - 2008/1/1
N2 - The effects of solid state fermentation (SSF) on physicochemical and nutritional properties of chickpea flour were studied. Fermented (tempeh) flour showed higher particle size index, gelatinization temperature, dispersability and resistant starch content, and lower gelatinization enthalpy and water solubility than unfermented flour. SSF increased the content of the essential amino acids (EAA) Ile, total sulphur (Met + Cys), total aromatic (Phe + Tyr), and Thr in 37, 41, 107, and 39 g kg-1 protein, respectively; Trp content decreased 8 g kg-1 protein. Total sulphur (EAA score = 0.87) was limiting in unfermented flour and Trp (0.93) in tempeh flour. SSP improved the in vitro and true protein digestibility (72.2-83.2% and 83.7-88.8%, respectively), protein efficiency ratio (PER, 1.59-2.31), cPER (1.54-2.21), and corrected protein digestibility (0.73-0.89). Chickpea tempeh flour may be considered for the fortification of widely consumed legume-based food products.
AB - The effects of solid state fermentation (SSF) on physicochemical and nutritional properties of chickpea flour were studied. Fermented (tempeh) flour showed higher particle size index, gelatinization temperature, dispersability and resistant starch content, and lower gelatinization enthalpy and water solubility than unfermented flour. SSF increased the content of the essential amino acids (EAA) Ile, total sulphur (Met + Cys), total aromatic (Phe + Tyr), and Thr in 37, 41, 107, and 39 g kg-1 protein, respectively; Trp content decreased 8 g kg-1 protein. Total sulphur (EAA score = 0.87) was limiting in unfermented flour and Trp (0.93) in tempeh flour. SSP improved the in vitro and true protein digestibility (72.2-83.2% and 83.7-88.8%, respectively), protein efficiency ratio (PER, 1.59-2.31), cPER (1.54-2.21), and corrected protein digestibility (0.73-0.89). Chickpea tempeh flour may be considered for the fortification of widely consumed legume-based food products.
KW - Chickpea
KW - Nutritional quality
KW - Tempeh
UR - http://www.scopus.com/inward/record.url?scp=34548321642&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2007.05.049
DO - 10.1016/j.foodchem.2007.05.049
M3 - Artículo
SN - 0308-8146
VL - 106
SP - 106
EP - 112
JO - Food Chemistry
JF - Food Chemistry
IS - 1
ER -