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Effects of phytase-supplemented fermentation and household processing on the nutritional quality of Lathyrus sativus L. seeds

Buta, Meseret Bekele 1; Posten, Clemens 1; Emire, Shimelis Admassu; Meinhardt, Ann-Katrin; Müller, Alexandra; Greiner, Ralf
1 Karlsruher Institut für Technologie (KIT)


Grass pea (Lathyrus sativus L.) is commonly consumed in cooked, fermented, and roasted forms in Ethiopia. However, the impacts of household processing practices on its nutrients, antinutrients, and toxic compounds have not been adequately studied. Therefore, the effects of household processing and fermentation in the presence and absence of a phytase on the contents of β-N-oxalyl-L-α,β-diaminopropionic acid (β-ODAP), myo-inositol phosphates, crude protein, minerals and the in vitro bioaccessibility were investigated. Fermentation exhibited a significant decline in β-ODAP (13.0–62.0%) and phytate (7.3–90.5%) irrespective of the presence of phytase. Pressure and pan cooking after discarding the soaking water resulted in a 27.0 and 16.2% reduction in β-ODAP. A 30% reduction in phytate was observed during germination followed by roasting. In addition, germination resulted in a significant (p < 0.05) increase in crude protein. Germination and germination followed by roasting resulted in the highest Fe bioaccessibilities (more than 25 fold higher compared to untreated samples) followed by pressure cooking and soaking. Processing also improved Zn bioaccessibilities by 50.0% (soaked seed without soaking water), 22.5% (soaked seed with soaking water), and 4.3% (germination). ... mehr

Verlagsausgabe §
DOI: 10.5445/IR/1000126946
Veröffentlicht am 30.11.2020
DOI: 10.1016/j.heliyon.2020.e05484
Zitationen: 3
Zitationen: 4
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2020
Sprache Englisch
Identifikator ISSN: 2405-8440
KITopen-ID: 1000126946
Erschienen in Heliyon
Verlag Elsevier
Band 6
Heft 11
Seiten Art.-Nr.: e05484
Schlagwörter Food science; Food analysis; Grass pea; Household processing; β-ODAP; Myo-inositol phosphates; Mineral bioaccessibility; Phytase
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