期刊
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
卷 9, 期 -, 页码 -出版社
FRONTIERS MEDIA SA
DOI: 10.3389/fbioe.2021.626628
关键词
Moringa oleifera Lam; solid-state fermentation; nutritional quality; antioxidant activity; protein
资金
- Forestry Technology Innovation Program, Department of Forestry of Guangdong Province [2018KJCX001]
- Characteristic Innovation Program (Natural Science), Department of Education of Guangdong Province [2018KTSCX018]
- Youth Innovation Program (Natural Science), Department of Education of Guangdong Province [2019KQNCX010]
The study demonstrated that solid-state fermentation induced by specific microorganisms can enhance the protein content, amino acid content, and antioxidant capacity of drumstick leaf flour, while reducing fat, fiber, and anti-nutritional factors. Fermentation also led to an increase in phenolics and flavonoids in the flour.
The drumstick tree is a fast-growing multipurpose tree with a large biomass and high nutritional value. However, it has rarely been exploited as a protein source. This study investigated solid-state fermentation induced by Aspergillus niger, Candida utilis and Bacillus subtilis to obtain high-quality protein feed from drumstick leaf flour. The results showed that fermentation induced significant changes in the nutritional composition of drumstick leaf flour. The concentrations of crude protein, small peptides and amino acids increased significantly after fermentation. The protein profile was also affected by the fermentation process. Macromolecular proteins in drumstick leaf flour were degraded, whereas other high molecular weight proteins were increased. However, the concentrations of crude fat, fiber, total sugar and reducing sugar were decreased, as were the anti-nutritional factors tannins, phytic acid and glucosinolates. After 24 h fermentation, the concentrations of total phenolics and flavonoids were increased. The antioxidant capacity was also significantly enhanced.
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