Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2023-04-03 DOI:10.1080/08905436.2023.2201307

Ann Jo Tee, Yin Sze Lim, J. Brameld, F. Massawe, T. Parr, A. Salter

引用次数: 1

Abstract

ABSTRACT Bambara groundnut (BG) offers great potential for sustainable food and nutritional security in the face of a growing population and changing climate. However, its utilization remains restricted by the hard-to-cook phenomenon of seed and the presence of anti-nutritional factors (ANFs). Fermentation has been reported to enhance the nutritional value and reduce ANFs in leguminous seeds. The induced fermentation technology exhibits greater control over the process parameters and ensures the fermented product’s quality, reproducibility, and safe consumption. Hence, this review highlights the importance of fermentation technology in overcoming the challenges of processing hard-to-cook BG while retaining its nutrients and flavor. This paper also reviews the food safety measure and risks of consuming fermented BG Future research on the fermented BG’s nutrient digestibility should be of concern to unlock its full potential as human food or animal feed.

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发酵技术提高未充分利用的班巴拉花生的营养品质

面对不断增长的人口和不断变化的气候，班巴拉花生(BG)为可持续粮食和营养安全提供了巨大的潜力。然而，其利用仍受到种子难煮现象和抗营养因子(ANFs)存在的限制。据报道，发酵可以提高豆科种子的营养价值，减少ANFs。诱导发酵技术对工艺参数有更好的控制，保证了发酵产品的质量、可重复性和安全消费。因此，本综述强调了发酵技术在克服加工难煮BG的挑战同时保留其营养和风味方面的重要性。本文还对食用发酵BG的食品安全措施和风险进行了综述，未来应关注发酵BG营养物质消化率的研究，以充分发挥其作为人类食品或动物饲料的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.