Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulation
This research investigated the effects of solid-state fermentation with Aspergillus awamori (MTCC 548) on the mineral bioavailability, structural characteristics, and functional attributes of kidney bean flour across different fermentation durations (24–96 h). Notable improvements were observed duri...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001865 |
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| author | Nikhil Dnyaneshwar Patil Aarti Bains Gulden Goksen Nemat Ali Sanju Bala Dhull Mohammad Rashid Khan Prince Chawla |
| author_facet | Nikhil Dnyaneshwar Patil Aarti Bains Gulden Goksen Nemat Ali Sanju Bala Dhull Mohammad Rashid Khan Prince Chawla |
| author_sort | Nikhil Dnyaneshwar Patil |
| collection | DOAJ |
| description | This research investigated the effects of solid-state fermentation with Aspergillus awamori (MTCC 548) on the mineral bioavailability, structural characteristics, and functional attributes of kidney bean flour across different fermentation durations (24–96 h). Notable improvements were observed during 96 h of fermentation, including significant increases in foaming capacity and stability (by 32.30 % and 34.81 %), emulsifying capacity and stability (by 32.67 % and 47.37 %), oil and water holding capacities (by 72.86 % and 61.87 %, respectively). Bulk density decreased by 48.68 %. Fermented samples demonstrated structural changes and chemical alterations with increased thermal stability at 24 and 48 h, which declined with extended fermentation. The iron and zinc contents increased by 5.95 % and 13.59 %, respectively, after 24 h, with bioavailability improving by 34.53 % and 36.30 %. Additionally, the fermented kidney bean flour enhanced the in-vitro digestibility of biscuits by 31.33 %. This study highlights the potential of solid-state fermentation to enhance the nutritional and functional properties of kidney bean flour. |
| format | Article |
| id | doaj-art-d814cec183fb402c8346318925d2aa32 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-d814cec183fb402c8346318925d2aa322025-08-20T01:49:58ZengElsevierFood Chemistry: X2590-15752025-04-012710233910.1016/j.fochx.2025.102339Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulationNikhil Dnyaneshwar Patil0Aarti Bains1Gulden Goksen2Nemat Ali3Sanju Bala Dhull4Mohammad Rashid Khan5Prince Chawla6Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, IndiaDepartment of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, IndiaDepartment of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100, Mersin, TurkeyDépartement of Pharmacologies and Toxicology, Collège of Pharmacy, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, IndiaDépartement of Pharmacologies and Toxicology, Collège of Pharmacy, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India; Corresponding author.This research investigated the effects of solid-state fermentation with Aspergillus awamori (MTCC 548) on the mineral bioavailability, structural characteristics, and functional attributes of kidney bean flour across different fermentation durations (24–96 h). Notable improvements were observed during 96 h of fermentation, including significant increases in foaming capacity and stability (by 32.30 % and 34.81 %), emulsifying capacity and stability (by 32.67 % and 47.37 %), oil and water holding capacities (by 72.86 % and 61.87 %, respectively). Bulk density decreased by 48.68 %. Fermented samples demonstrated structural changes and chemical alterations with increased thermal stability at 24 and 48 h, which declined with extended fermentation. The iron and zinc contents increased by 5.95 % and 13.59 %, respectively, after 24 h, with bioavailability improving by 34.53 % and 36.30 %. Additionally, the fermented kidney bean flour enhanced the in-vitro digestibility of biscuits by 31.33 %. This study highlights the potential of solid-state fermentation to enhance the nutritional and functional properties of kidney bean flour.http://www.sciencedirect.com/science/article/pii/S2590157525001865FermentationFunctional propertiesKidney bean flourMineral bioavailability, thermal stability |
| spellingShingle | Nikhil Dnyaneshwar Patil Aarti Bains Gulden Goksen Nemat Ali Sanju Bala Dhull Mohammad Rashid Khan Prince Chawla Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulation Food Chemistry: X Fermentation Functional properties Kidney bean flour Mineral bioavailability, thermal stability |
| title | Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulation |
| title_full | Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulation |
| title_fullStr | Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulation |
| title_full_unstemmed | Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulation |
| title_short | Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulation |
| title_sort | effect of solid state fermentation on kidney bean flour functional properties mineral bioavailability and product formulation |
| topic | Fermentation Functional properties Kidney bean flour Mineral bioavailability, thermal stability |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525001865 |
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