Influence of solid substrate fermentation on the chemical composition of chickpea |
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| Affiliation: | 1. Institute of Aquaculture, University of Stirling, Stirling FK9 4LA, Scotland, UK;2. Institute of Biological and Environmental Sciences, University of Aberdeen, Aberdeen AB24 2TZ, Scotland, UK;3. The James Hutton Institute, Dundee DD2 5DA, Scotland, UK;4. BioMar Ltd., Grangemouth FK3 8UL, Scotland, UK;1. School of Pharmacy, Xinxiang Medical University, Xinxiang 453002, Henan Province, PR China;2. West China School of Pharmacy, Sichuan University, Chengdu 610041, Sichuan Province, PR China;3. Sanquan College of Xinxiang Medical University, Xinxiang 453002, Henan Province, PR China;4. Department of Pharmacy, Wu Han No.1 Hospital, Wuhan 430022, Hubei Province, PR China |
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| Abstract: | A basic procedure was developed to produce a fermented product by solid substrate fermentation using Rhyzopus oligosporus and chickpea as substrate. Water activity was kept at 0.92 throughout the process. Fermentation increased total, ‘true’ and soluble proteins, soluble solids and soluble carbohydrates, and decreased fiber content and pH. About 12% of solids were lost during 72 h of fermentation. The content of most fatty acids was enhanced by fermentation, whereas peroxide value and tannins declined. The color of the fermented product was not deteriorated after 72 h of fermentation. Scanning electron microscopy studies of microbial growth on the substrate showed penetration of the fungus hyphae and degradation effects on the chickpea cotyledon cells. |
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