Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus

• Published in: Foods Vol. 13; no. 18; p. 2922
• Main Authors: Gautheron, Ophélie, Nyhan, Laura, Torreiro, Maria Garcia, Tlais, Ali Zein Alabiden, Cappello, Claudia, Gobbetti, Marco, Hammer, Andreas Klaus, Zannini, Emanuele, Arendt, Elke K, Sahin, Aylin W
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.09.2024; MDPI
• Subjects: Amino acids; antinutritional factors; aroma; Aroma compounds; Aspergillus oryzae; Beans; Bioavailability; Broad beans; Carbohydrates; Comparative studies; Dietary minerals; Drinking water; Enzymes; Fatty acids; fava bean flour; Fermentation; Fermented food; Flour; Foaming; Fungi; Ingredients; Legumes; metabolites; Nutrient content; nutrition; Nutritive value; Particle size; Plant layout; Polyols; Proteins; Rhizopus oligosporus; Saccharides; Sensory evaluation; Sensory properties; Solid state; Solid state fermentation; Soy products; Soybeans; Stainless steel; techno-functionalities; Trypsin; Trypsin inhibitors; Japan; Germany; Italy; United States > US; Ireland; nutrition; techno-functionalities; fava bean flour; metabolites; solid-state fermentation; antinutritional factors; aroma
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13182922

Fava bean ( L.) is a protein-rich pulse with high nutritional value, but its functional and sensory characteristics limit its application in foods. Solid-state fermentation (SSF) can modify the composition of plant proteins, modulate its functionality, and enhance the sensory aspects. In this study, fava bean flour (FB) was fermented with and to produce FBA and FBR, respectively, ingredients with distinct nutritional, functional, and aroma characteristics. The protein content increased by 20% in FBA and 8% in FBR, while fat levels rose more significantly in FBR (+40%). The overall content of fermentable oligo-, di-, mono-saccharides, and polyols (FODMAPs) decreased by 47% (FBA) and 57% (FBR), although polyol production by was observed. SSF improved the nutritional profile of FBA and FBR, with a notable increase in the concentration of essential amino acids observed, and a reduction in most antinutrients, with the exception of trypsin inhibitors. SSF resulted in the formation of aggregates, which increased the particle size and reduced protein solubility. Emulsions prepared with the fermented ingredients separated faster, and the foaming capacity of both FBA and FBR was decreased, but an increase in water-holding capacity was observed. SSF resulted in the production of predominantly savoury-associated aroma compounds, with compounds characteristic of metallic and mouldy aromas reduced. These results indicate the potential of SSF to transform FB with enhanced nutritional value and improved sensory and functional properties.