Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation

摘要: Abstract A sustainable dry processing method to obtain nutritional and functional chickpea products was developed, yielding protein concentrates suited prepare without additives. Chickpeas were milled air-classified into starch-enriched concentrates. Subsequently, spontaneous solid state fermentation (SSF) with daily back-slopping performed at 37 °C. The dominant autochthonous lactic acid bacteria (LAB) strains in flour enriched fractions Pediococcus pentosaceus acidilactici. Strains selected on their ability metabolise flatulence-causing α-galactosides. SSF reduced the pH of doughs 24h from 6.6 4.2. After 72 h, concentrations raffinose stachyose by 88.3–99.1%, while verbascose became undetectable. Moreover, phytic 17% total phenolic contents increased 119%. Besides observed differences smell, texture colour, sourdoughs showed 67% higher water-holding capacity. This natural route produce thus increases both nutritive technical functionality. Industrial relevance Increasing sustainability our food production is required meet demand for growing world population. combining fractionation developed improved properties. more as use water energy-intensive drying steps are minimised. it provides ‘clean-label’ foods, i.e., foods less additives minimally processed. Solid used reduce presence anti-nutritional factors, α-galactosides acid. Autochthonous LAB accumulated via employed starter culture an alternative a commercial culture. Chickpea enhanced quality obtained. sourdough may be directly fortify cereal like bread or can dried ingredient many other applications well.