Fermentation of Seeds of Teff (Eragrostis teff), Grass-pea (Lathyrus sativus), and Their Mixtures: Aspects of Nutrition and Food Safety
(2004) In Journal of Agricultural and Food Chemistry 52(5). p.1163-1169- Abstract
- Fermentation of pure teff (Eragrostis teff), pure grass-pea (Lathyrus sativus), and their mixtures, 9:1 and 8:2 (teff/grass-pea) has been done at two temperatures (room temperature and 35 C) in duplicate using the strains of Lactobacillus plantarum, for bacterial fermentation, and Aspergillus oryzae and Rhizopus oligosporus in succession for solid-state fungal fermentation as inocula. In addition, the natural or spontaneous and back-slopping methods of bacterial fermentation have been done on the above four substrate groups. The pH and essential amino acid profiles of the different fermentation processes were compared. The back-slopping in teff at a temperature of 35 C gave the sharpest pH drop. All fermentations done at 35 C showed a... (More)
- Fermentation of pure teff (Eragrostis teff), pure grass-pea (Lathyrus sativus), and their mixtures, 9:1 and 8:2 (teff/grass-pea) has been done at two temperatures (room temperature and 35 C) in duplicate using the strains of Lactobacillus plantarum, for bacterial fermentation, and Aspergillus oryzae and Rhizopus oligosporus in succession for solid-state fungal fermentation as inocula. In addition, the natural or spontaneous and back-slopping methods of bacterial fermentation have been done on the above four substrate groups. The pH and essential amino acid profiles of the different fermentation processes were compared. The back-slopping in teff at a temperature of 35 C gave the sharpest pH drop. All fermentations done at 35 C showed a steeper slope in their pH versus time plot compared to their room temperature counterpart. Fungal fermentation gave an improved amino acid profile for the essential ones in all of the substrate groups, except in pure grass-pea. Fermented teff/grass-pea (8:2) in this fungal fermentation has been found to be quite comparable in essential amino acid profile to an ideal reference protein recommended for children of 2-5 years of age. None of the bacterial fermentations produced a net change in their essential amino acid profile in any of the substrate groups investigated. Solid state fungal fermentation on pure grass-pea using the fungal strains R. oligosporous and A. oryzae in succession has shown that the neurotoxin -N-oxalyl-,-diaminopropionic acid (-ODAP) in grass-pea has been removed by 80% on average for the high-toxin variety and by up to 97% for the low-toxin variety as determined by an improved chromatographic method with bioelectrochemical detection coupled on-line with refractive index detection. (Less)
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https://lup.lub.lu.se/record/141319
- author
- Yigzaw, Yirgalem LU ; Gorton, Lo LU ; Solomon, Theodoros and Akalu, Girma
- organization
- publishing date
- 2004
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Journal of Agricultural and Food Chemistry
- volume
- 52
- issue
- 5
- pages
- 1163 - 1169
- publisher
- The American Chemical Society (ACS)
- external identifiers
-
- wos:000220039800024
- pmid:14995115
- scopus:1542286948
- ISSN
- 0021-8561
- DOI
- 10.1021/jf034742y
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Analytical Chemistry (S/LTH) (011001004)
- id
- caff5dca-0ea7-4d9f-8e22-05a3df9fcc09 (old id 141319)
- date added to LUP
- 2016-04-01 11:41:32
- date last changed
- 2022-04-20 20:25:00
@article{caff5dca-0ea7-4d9f-8e22-05a3df9fcc09,
abstract = {{Fermentation of pure teff (Eragrostis teff), pure grass-pea (Lathyrus sativus), and their mixtures, 9:1 and 8:2 (teff/grass-pea) has been done at two temperatures (room temperature and 35 C) in duplicate using the strains of Lactobacillus plantarum, for bacterial fermentation, and Aspergillus oryzae and Rhizopus oligosporus in succession for solid-state fungal fermentation as inocula. In addition, the natural or spontaneous and back-slopping methods of bacterial fermentation have been done on the above four substrate groups. The pH and essential amino acid profiles of the different fermentation processes were compared. The back-slopping in teff at a temperature of 35 C gave the sharpest pH drop. All fermentations done at 35 C showed a steeper slope in their pH versus time plot compared to their room temperature counterpart. Fungal fermentation gave an improved amino acid profile for the essential ones in all of the substrate groups, except in pure grass-pea. Fermented teff/grass-pea (8:2) in this fungal fermentation has been found to be quite comparable in essential amino acid profile to an ideal reference protein recommended for children of 2-5 years of age. None of the bacterial fermentations produced a net change in their essential amino acid profile in any of the substrate groups investigated. Solid state fungal fermentation on pure grass-pea using the fungal strains R. oligosporous and A. oryzae in succession has shown that the neurotoxin -N-oxalyl-,-diaminopropionic acid (-ODAP) in grass-pea has been removed by 80% on average for the high-toxin variety and by up to 97% for the low-toxin variety as determined by an improved chromatographic method with bioelectrochemical detection coupled on-line with refractive index detection.}},
author = {{Yigzaw, Yirgalem and Gorton, Lo and Solomon, Theodoros and Akalu, Girma}},
issn = {{0021-8561}},
language = {{eng}},
number = {{5}},
pages = {{1163--1169}},
publisher = {{The American Chemical Society (ACS)}},
series = {{Journal of Agricultural and Food Chemistry}},
title = {{Fermentation of Seeds of Teff (Eragrostis teff), Grass-pea (Lathyrus sativus), and Their Mixtures: Aspects of Nutrition and Food Safety}},
url = {{http://dx.doi.org/10.1021/jf034742y}},
doi = {{10.1021/jf034742y}},
volume = {{52}},
year = {{2004}},
}