Fungal-mediated solid-state fermentation ameliorates antinutritional factors but does not improve in vitro digestibility of marama (Tylosema esculentum) beans
Beans from the orphan legume Tylosema esculentum (marama plant) have the potential to partially or completely replace soybeans in human and animal diets. However, their high levels of antinutritional factors and low levels of certain essential amino acids may limit this utility. This study aimed to...
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Elsevier
2025-06-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001261 |
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| author | Joel Gbenle Marlin Mert Nkateko N. Phasha Molatelo Junior Madibana Freddy Manyeula Oluwaseun Peter Bamidele Rashieda Toefy Siphosethu Richard Dibakoane Victor Mlambo |
| author_facet | Joel Gbenle Marlin Mert Nkateko N. Phasha Molatelo Junior Madibana Freddy Manyeula Oluwaseun Peter Bamidele Rashieda Toefy Siphosethu Richard Dibakoane Victor Mlambo |
| author_sort | Joel Gbenle |
| collection | DOAJ |
| description | Beans from the orphan legume Tylosema esculentum (marama plant) have the potential to partially or completely replace soybeans in human and animal diets. However, their high levels of antinutritional factors and low levels of certain essential amino acids may limit this utility. This study aimed to enhance the food/feed value of marama beans through fungal-mediated solid-state fermentation (SSF) using Aspergillus oryzae, Aspergillus sojae, and their co-culture, focusing on the beans' functional and nutritional properties. Contrasts revealed that fermented beans had lower (p < 0.05) acid detergent fiber (ADF), acid detergent lignin (ADL), cellulose, and hemicellulose levels compared to non-fermented beans, while crude fat content was unchanged (p > 0.05). Beans fermented with A. sojae showed higher crude protein (CP) content (p < 0.05) than non-fermented beans. Fermented beans exhibited lower (p < 0.05) phytic acid and trypsin inhibitor activity, but significantly higher (p < 0.05) total phenolic content compared to non-fermented beans. Non-fermented beans had higher (p < 0.05) in vitro enzyme protein digestibility (IVPD) than single-strain-fermented beans. Fungal fermentation increased (p < 0.05) dispersibility and reduced water and oil absorption capacities but did not affect (p > 0.05) pH and bulk density. In conclusion, fungal-mediated SSF reduced some fiber fractions, phytic acid, and trypsin inhibitor activity in marama beans, though this did not result in enhanced simulated protein digestibility. |
| format | Article |
| id | doaj-art-e7c6e08ccc674cf0bfb5a35fd0d20f26 |
| institution | DOAJ |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-e7c6e08ccc674cf0bfb5a35fd0d20f262025-08-20T03:08:56ZengElsevierFuture Foods2666-83352025-06-011110066410.1016/j.fufo.2025.100664Fungal-mediated solid-state fermentation ameliorates antinutritional factors but does not improve in vitro digestibility of marama (Tylosema esculentum) beansJoel Gbenle0Marlin Mert1Nkateko N. Phasha2Molatelo Junior Madibana3Freddy Manyeula4Oluwaseun Peter Bamidele5Rashieda Toefy6Siphosethu Richard Dibakoane7Victor Mlambo8School of Agricultural Sciences, Faculty of Agriculture and Natural Sciences, University of Mpumalanga, Private Bag x11283, Mbombela, 1200, South AfricaDepartment of Biochemistry, Microbiology and Biotechnology, University of Limpopo, Limpopo Province, Private Bag X1106, Sovenga, 0727, South AfricaDepartment of Biochemistry, Microbiology and Biotechnology, University of Limpopo, Limpopo Province, Private Bag X1106, Sovenga, 0727, South AfricaGreen for Growth MJL, 4 Gertrude Street, Goodwood, 7460, South AfricaDepartment of Animal Sciences, Faculty of Animal & Veterinary Sciences, Botswana University of Agriculture and Natural Resources, Sebele, BotswanaDepartment of Food Science and Technology, University of Venda, Thohoyandou, South AfricaDepartment of Conservation and Marine Sciences, Cape Peninsula University of Technology, PO Box 652, Cape Town, 8000, South AfricaSchool of Agricultural Sciences, Faculty of Agriculture and Natural Sciences, University of Mpumalanga, Private Bag x11283, Mbombela, 1200, South AfricaSchool of Agricultural Sciences, Faculty of Agriculture and Natural Sciences, University of Mpumalanga, Private Bag x11283, Mbombela, 1200, South Africa; Correspondence author.Beans from the orphan legume Tylosema esculentum (marama plant) have the potential to partially or completely replace soybeans in human and animal diets. However, their high levels of antinutritional factors and low levels of certain essential amino acids may limit this utility. This study aimed to enhance the food/feed value of marama beans through fungal-mediated solid-state fermentation (SSF) using Aspergillus oryzae, Aspergillus sojae, and their co-culture, focusing on the beans' functional and nutritional properties. Contrasts revealed that fermented beans had lower (p < 0.05) acid detergent fiber (ADF), acid detergent lignin (ADL), cellulose, and hemicellulose levels compared to non-fermented beans, while crude fat content was unchanged (p > 0.05). Beans fermented with A. sojae showed higher crude protein (CP) content (p < 0.05) than non-fermented beans. Fermented beans exhibited lower (p < 0.05) phytic acid and trypsin inhibitor activity, but significantly higher (p < 0.05) total phenolic content compared to non-fermented beans. Non-fermented beans had higher (p < 0.05) in vitro enzyme protein digestibility (IVPD) than single-strain-fermented beans. Fungal fermentation increased (p < 0.05) dispersibility and reduced water and oil absorption capacities but did not affect (p > 0.05) pH and bulk density. In conclusion, fungal-mediated SSF reduced some fiber fractions, phytic acid, and trypsin inhibitor activity in marama beans, though this did not result in enhanced simulated protein digestibility.http://www.sciencedirect.com/science/article/pii/S2666833525001261Food fermentationFunctional propertiesOrphan legumesProtein bioavailabilityPhenolic compounds |
| spellingShingle | Joel Gbenle Marlin Mert Nkateko N. Phasha Molatelo Junior Madibana Freddy Manyeula Oluwaseun Peter Bamidele Rashieda Toefy Siphosethu Richard Dibakoane Victor Mlambo Fungal-mediated solid-state fermentation ameliorates antinutritional factors but does not improve in vitro digestibility of marama (Tylosema esculentum) beans Future Foods Food fermentation Functional properties Orphan legumes Protein bioavailability Phenolic compounds |
| title | Fungal-mediated solid-state fermentation ameliorates antinutritional factors but does not improve in vitro digestibility of marama (Tylosema esculentum) beans |
| title_full | Fungal-mediated solid-state fermentation ameliorates antinutritional factors but does not improve in vitro digestibility of marama (Tylosema esculentum) beans |
| title_fullStr | Fungal-mediated solid-state fermentation ameliorates antinutritional factors but does not improve in vitro digestibility of marama (Tylosema esculentum) beans |
| title_full_unstemmed | Fungal-mediated solid-state fermentation ameliorates antinutritional factors but does not improve in vitro digestibility of marama (Tylosema esculentum) beans |
| title_short | Fungal-mediated solid-state fermentation ameliorates antinutritional factors but does not improve in vitro digestibility of marama (Tylosema esculentum) beans |
| title_sort | fungal mediated solid state fermentation ameliorates antinutritional factors but does not improve in vitro digestibility of marama tylosema esculentum beans |
| topic | Food fermentation Functional properties Orphan legumes Protein bioavailability Phenolic compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2666833525001261 |
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