Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation
MetadataShow full item record
© 2017 Informa UK Limited, trading as Taylor & Francis Group Fermentation represents a valuable and cost-effective approach for food stabilisation and nutritional improvement. Tempeh is an example of soybean solid-state fermentation. In this work, we investigated the possibility of producing a tempeh analogue containing high amounts of vitamin B12 using seeds of three different species of the legume lupin, namely Lupinus albus, L. angustifolius and L. mutabilis, with Rhizopus oligosporus and Propionibacterium freudenreichii cofermentation. Synergic effects of Rhizopus and Propionibacterium in increasing vitamin B12 up to 1230?ng/g dw was observed. These findings indicate that this cofermentation can improve lupin nutritional quality and safety to provide a tempeh analogue with added value for vegan and vegetarian communities and low-income populations. The level of potentially toxic lupin alkaloids was also monitored during the tempeh preparation.
Showing items related by title, author, creator and subject.
Jayasena, Vijay; Khu, W.; Nasar-Abbas, Syed (2010)The effect of lupin substitution on quality and sensory acceptability of tofu was investigated. Tofu samples were prepared using a standard method by substituting lupin at 0, 20, 30, 40, 50 and 60% for soybean. Yield, ...
Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and ChallengesVillarino, C.; Jayasena, Vijay; Coorey, Ranil; Chakrabarti-Bell, S.; Johnson, Stuart (2016)Lupin is an undervalued legume despite its high protein and dietary fiber content and potential health benefits. This review focuses on the nutritional value, health benefits, and technological effects of incorporating ...
Jayasena, Vijay; Nasar-Abbas, Syed (2012)Pasta samples were prepared by substituting semolina with lupin flour at 0–50% levels. Analysis of the physical properties revealed that cooking loss was not affected by lupin flour incorporation. In dried pasta, the color ...