Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours quality

Abstract

This study explores the effects of germination and cooking as pretreatments, followed by fermentation using different starter cultures on the physicochemical, nutritional, and techno-functional properties of Beluga and Du Puy lentil flours, focusing on reducing antinutritional factors and enhancing nutrient bioavailability. Fermentation was conducted using lactic acid bacteria (Furfurilactobacillus rossiae and Lactobacillus brevis) and a probiotic yeast (Saccharomyces boulardii) as starter cultures, individually and in combination. Results showed significant improvements in protein content, which increased by up to 38.4 g/100 g dry weight (dw) in Beluga lentils, and γ-tocopherol levels, which reached 8.15 mg/100 g dw after fermentation with L. brevis. Also, in Beluga lentils, germination followed by fermentation with F. rossiae and S. boulardii reduced carbohydrates to 57.7 g/100 g dw. Germination alone enhanced sucrose concentrations to 4.09 g/100 g dw and 4.44 g/100 g dw both Beluga and Du Puy lentils, respectively, while fermentation reduced its levels and promoted glucose production, reaching up to 1.02 g/100 g dw. Reduction in antinutritional factors was notable, with decreased phytic acid and condensed tannins concentration. Techno-functional properties such as water and oil holding capacity, and emulsifying capacity also improved significantly across treatments, enhancing the versatility of lentil flours in diverse food applications. These results highlight the potential of tailored processing techniques to enhance the physicochemical profile of lentils, providing a foundation for their use in developing nutrient-dense, plant-based food products. Such innovations offer sustainable alternatives to traditional food sources, aligning with the growing demand for high-yield, environmentally friendly options.