Daily Development of Nutritional Composition of Canola Sprouts Followed by Solid-state Fungal Fermentation
2021
Alhomodi, Ahmad F. | Zavadil, Andrea | Berhow, Mark | Gibbons, William R. | Karki, Bishnu
Sprouting is a beneficial way to increase the nutritional value of the original seeds. Besides, fungal fermentation of sprouts can further improve sprouts composition by reducing antinutritional factors and concentrating protein content. Thus, this study characterized the daily nutritional changes in canola sprouts and further evaluated the effect of fungal fermentation on 144 h sprouts under solid state fermentation conditions. Sprouting process resulted in high moisture containing sprouts (75.3%) due to water uptake by seeds. The oil content of sprouts (27.2% at 144 h) was significantly (p ≤ 0.05) reduced when compared to raw seeds (39.6%). Likewise, phytic acid, crude fiber, acid detergent fiber, and neutral detergent fibers were reduced by 49.7, 32.8, 19.7, and 16.6%, respectively, when compared to raw seeds. There were significant increases in protein and carbohydrate contents of sprouts, and glucosinolates also increased from 1.3 to 3.5 µM/g post sprouting. Fungal fermentation with Neurospora crassa resulted in the highest protein increase (32.8%). Heat-sterilization reduced total glucosinolates by 38.8%, and a further reduction (4.0%) was obtained by fermentation with Trichoderma reesei. A reduction in phytic acid content of 81.4, 45.8, and 10.2% was achieved by fermentation with N. crassa, T. reesei, and Aureobasidium pullulans, respectively. Total carbohydrates was reduced by 3.3 mg/mL post heat-sterilization, and fungal fermentation led to the further reduction of total carbohydrates, but total fibers were found to be increased post fermentation. These results highlight the enhancement of nutritional values of sprouted seeds and further fermented sprouts compared to ungerminated seeds and unfermented sprouts, respectively.
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