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The comparative effect of lactic acid fermentation and germination on the levels of neurotoxin, anti-nutrients, and nutritional attributes of sweet blue pea (Lathyrus sativus L.)

dc.contributor.authorArshad, Nimra
dc.contributor.authorAkhtar, Saeed
dc.contributor.authorIsmail, Tariq
dc.contributor.authorSaeed, Wisha
dc.contributor.authorQamar, Muhammad
dc.contributor.authorÖzogul, Fatih
dc.contributor.authorBartkiene, Elena
dc.contributor.authorRocha, João Miguel
dc.date.accessioned2023-09-18T15:06:43Z
dc.date.available2023-09-18T15:06:43Z
dc.date.issued2023-07-27
dc.description.abstractGrass pea (Lathyrus sativus L.), an indigenous legume of the subcontinental region, is a promising source of protein and other nutrients of health significance. Contrarily, a high amount of β-N-oxalyl-l-α,β-diaminopropionic acid (β-ODAP) and other anti-nutrients limits its wider acceptability as healthier substitute to protein of animal and plant origin. This study was aimed at investigating the effect of different processing techniques, viz. soaking, boiling, germination, and fermentation, to improve the nutrient-delivering potential of grass pea lentil and to mitigate its anti-nutrient and toxicant burden. The results presented the significant (p < 0.05) effect of germination on increasing the protein and fiber content of L. sativus from 22.6 to 30.7% and 15.1 to 19.4%, respectively. Likewise, germination reduced the total carbohydrate content of the grass pea from 59.1 to 46%. The highest rate of reduction in phytic acid (91%) and β-ODAP (37%) were observed in germinated grass pea powder, whereas fermentation anticipated an 89% reduction in tannin content. The lactic acid fermentation of grass pea increased the concentration of calcium, iron, and zinc from 4020 to 5100 mg/100 g, 3.97 to 4.35 mg/100 g, and 3.52 to 4.97 mg/100 g, respectively. The results suggest that fermentation and germination significantly (p < 0.05) improve the concentration of essential amino acids including threonine, leucine, histidine, tryptophan, and lysine in L. sativus powder. This study proposes lactic acid fermentation and germination as safer techniques to improve the nutrient-delivering potential of L. sativus and suggests processed powders of the legume as a cost-effective alternative to existing plant proteins.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods12152851pt_PT
dc.identifier.eid85167415547
dc.identifier.issn2304-8158
dc.identifier.pmcPMC10417352
dc.identifier.pmid37569119
dc.identifier.urihttp://hdl.handle.net/10400.14/42433
dc.identifier.wos001046697200001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAmino acidspt_PT
dc.subjectFermentationpt_PT
dc.subjectGerminationpt_PT
dc.subjectGrass peapt_PT
dc.subjectMineralspt_PT
dc.subjectNutritional compositionpt_PT
dc.subjectPhytic acidpt_PT
dc.subjectProcessingpt_PT
dc.subjectTanninpt_PT
dc.subjectβ-ODAPpt_PT
dc.titleThe comparative effect of lactic acid fermentation and germination on the levels of neurotoxin, anti-nutrients, and nutritional attributes of sweet blue pea (Lathyrus sativus L.)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue15pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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