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Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 and ATCC 64063), and the phytate (InsP6) content, myo-inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass frac tion of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by R. oligo sporus DSM 1964 and R. oligosporus ATCC 64063 decreased the InsP6 content by 48 and 33 %, respectively. The strains had different phytate-degrading activities: fermentation of flaxseed oil cake with R. oligosporus DSM 1964 was more advantageous, yielding InsP3-5 as a predominating myo-inositol compound, while fermentation with R. oligosporus ATCC 64603 produced predominantly InsP5-6. Solid-state fermentation of flaxseed o il cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2-4 %. [ABSTRACT FROM AUTHOR]

In this research, colored quinoa seeds were subjected to a modified oncom-type processing (precooking followed by solid-state fermentation with Neurospora intermedia) to obtain convenient food products of improved parameters. Compared with the raw material, the products contained a higher level of protein (on average by 44%, with an advantageous essential amino acid profile) and fiber (by 71%) but a lower amount of inositol phosphates (by 50%, with an increased share of InsP3 fraction in the profile). Fermented quinoa was enriched in carotenoids (6.5-fold) and riboflavin (fivefold). The antioxidant potential of oncom was also improved in respect to antiradical activity (on average by 39%) and reducing power. Of the red and black quinoa, the former substrate was processed into a product of better quality, containing a higher level of protein (214 g/kg dry matter [DM]), fiber (234 g/kg DM), carotenoids (81 mg/kg DM), and riboflavin (8 mg/kg DM), as well as antiradical activity (IC50 in ABTS·+ and DPPH· assay of 0.4 and 3 mg DM, respectively). This was associated with a 50% higher level of fungal glucosamine in this oncom. Therefore, the activity of N. intermedia can be considered beneficial for biotreatment of quinoa seeds. [ABSTRACT FROM AUTHOR]

The influence of fermentation with Rhizopus oligosporus tempe mold (DSM 1964 or ATCC 64063 strain) on the antioxidant potential of flaxseed oil cake was studied. Solid-state fermentation (SSF) process resulted in the slight increase in proteins and the significant loss of lipids. Even 48 h, the shortest fermentation period, caused the significant increase in phenolic content (13-85%), radical scavenging activity (about twofold higher against DPPH•) and reducing power (by 20-30%). Prolongation of the fermentation by 24 or 48 h resulted in further enhancement of antioxidant capacity. The addition of fermented product (ATCC 64063, 96 h) to yoghurt caused twofold increase in its protein content. The amounts of proteins and antiradical compounds released after the in vitro digestion were higher, as compared with yoghurt alone (by 20 and 40%, respectively). These results allow to consider the fermented flaxseed oil cake as a valuable food additive. Practical Applications Solid-state fermentation tempe type is the traditional method of raw materials processing in order to improve the nutritional and organoleptic properties of food, which is often accompanied by their enrichment in the nonenzymatic antioxidants. Flaxseed oil cake fermentation with tempe mold Rhizopus oligosporus resulted in obtaining products of enhanced soluble phenolic content, radical scavenging activity and reducing power. Thus, SSF can be an alternative method of the processing of the industrial waste product, namely, flaxseed oil cake, in order to apply it as the potential functional food additive of high antioxidant capacity. [ABSTRACT FROM AUTHOR]

The effect of fermentation with R hizopus oligosporus, roasting and cooking on functional parameters and nutritional composition of unroasted buckwheat groats was studied. Tempe showed 57 and 124% higher activity against 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation ( ABTS●+) than cooked unroasted and roasted groats, respectively. Efficient doses of mg material necessary to scavenge ● OH ( IC50) and exert reducing power ( RP0.5) were decreased in tempe (by 61% and about 30%, respectively, as compared with roasted groats). All the parameters were strongly correlated with the soluble phenol level. Tempe contained more thiamine (2.5-fold) and riboflavin (7.5-fold) than cooked buckwheat. It had 143 g/kg protein of the highest Cys + Met and Tyr + Phe levels. In vitro bioavailability of tempe protein (56%) was higher than cooked unroasted groats (41%) and similar to cooked roasted ones. Sensory analysis of buckwheat tempe was concluded with a good overall assessment. Tempe-type fermentation may be recommended as a favorable technique of unroasted buckwheat groats processing. Practical Applications Conventional cooking and/or roasting of buckwheat seeds influences the nutritional composition and partially diminishes the functional parameters of groats. Tempe-type product obtained from unroasted groats is a convenient food of improved parameters that may broaden the gluten-free product spectrum on the market. Fermented buckwheat groats are also a potential source of flour of advantageous antioxidant parameters for application as a food additive. [ABSTRACT FROM AUTHOR]

Background. Tempeh is a food product obtained from legumes by means of solid-state fermentation with Rhizopus sp. Our previous research proved that mixed-culture inoculum may also be successfully applied. The objective of present research was to study the proteolytic activity of R. microsporus var. chinensis and A. oryzae during tempeh-type fermentation of grass pea seeds, and the effect of inoculum composition on the protein level and in vitro protein bioavailability in products. Material and methods. Fermentation substrate were soaked and cooked grass pea seeds. Material was mixed with single- or mixed-culture inoculum, and incubated in perforated plastic bags at 30°C for 32 hrs. In the products, the proteolytic activity (pH 3, 5 and 7), glucosamine, total protein and free amino acids levels, as well as protein in vitro bioavailability and degree of protein hydrolysis were obtained. Results. The significant correlation was found between glucosamine content and proteolytic activity in grass pea seeds fermented with Rhizopus or Aspergillus. The activities of Rhizopus proteases were higher than Aspergillus ones, which corresponded with the degree of seed protein hydrolysis. Both strains showed the highest activity of protease at pH 3. Tempeh made with pure culture ofRhizopus had 37% protein of 69% in--vitro bioavailability. Mixed-culture fermentation improved nutritional parameters of products only when the dose of Aspergillus spores in the inoculum was equal and lower than that of Rhizopus. This process resulted in higher in-vitro bioavailability of protein, slightly more efficient protein hydrolysis and higher level of free amino acids, as compared to standard tempeh. Conclusions. The activity ofA. oryzae in tempeh-type fermentation is beneficial as long as it does not dominate the activity and/or growth of Rhizopus strain. [ABSTRACT FROM AUTHOR]

A correction to the article "Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds" that was published in the January 30, 2014 issue of the periodical is presented.