doi: 10.17113/ftb.54.03.16.4459 

The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds

Małgorzata Kasprowicz-Potocka^1*, Paulina Borowczyk¹, Anita Zaworska¹, Włodzimierz Nowak¹, Andrzej Frankiewicz¹ and Piotr Gulewicz²

¹Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, PL-60-637 Poznan, Poland
²Poznan Science and Technology Park of Adam Mickiewicz University Foundation, Rubież 46, PL-61-612 Poznan, Poland

Article history:
Received October 20, 2015
Accepted February 29, 2016

Key words:
yeast, fermentation, lupin, nutritional value, antinutritional factors

Summary:
The effect of 24-hour fermentation of lupin seeds by diferent yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity significantly improved. The amino acid profile of fermented products was similar to that of raw lupin seeds. The significant reduction in the mass fraction of oligosaccharides and phytate, but not of alkaloids was found. The pH level of fermented products decreased as a consequence of the increase of lactic and propionic acid mass fractions. The most favourable changes in the chemical composition of blue lupin seeds were obtained in fermentation with Saccharomyces cerevisiae baker’s yeast and Fermivin 7013 strain.





 

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