Effect of Inoculated Lactic Acid Fermentation on Antinutritional and Antiradical Properties of Grass Pea (Lathyrus Sativus ‘Krab’) Flour
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Publish date: 2011-12-31
Pol. J. Food Nutr. Sci. 2011;61(4):245–249
Grass pea flour was subjected to fermentation induced with Lactobacillus plantarum (5% (v/v) and 10% (v/v) inoculum representing 109 cells/mL). Processing (24 h fermentation) resulted in reducing levels of β- N-oxalyl-L-α-β-diaminopropionic acid (β- ODAP) (by nearly 10%) and trypsin inhibitors (by about 30%) as compared to raw seeds. Effective elimination of inositol phosphates was observed, however, the products of phytate hydrolysis (myoinositol triphosphate- IP3 and myoinositol tetraphosphate- IP4) were not detected in fermented grass pea flour. On the contrary, the amount of total phenolics distinctly increased, by 100% (5% (v/v) inoculum) and 200% (10% (v/v) inoculum). Antiradical activity (DPPH• assay) of flour was partially improved due to bacterial fermentation. The flour of better quality was obtained as a result of the fermentation with 5% (v/v) inoculum as compared to 10% (v/v) inoculum.