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Bioprocessing of ingredients by solid-state fermentation is a low-cost technique for preparing diets. It is performed by adding microorganisms such as Rhizopus oligosporus to bean grains, achieving minimal degradation of nutrients and a significant improvement in digestibility. In particular, fermentation induces favorable changes in beans by reducing enzyme inhibitors, such as phytates and tannins.; Results: Fermentation significantly (P 0.05) effect on the chemical content of beans and digestibility of diets. The dehulled bean meal significantly (P < 0.05) increased protein and lipid content and digestibility of dry matter and protein of beans, and decreased fiber, ash and tannin content. The chemical content of beans and digestibility of ingredients compare favorably with those reported by other authors, indicating the benefits of fermentation and dehulling.; Conclusion: We concluded that bean meal obtained from fermentation or dehulling represents a low-cost alternative for diets for tilapia. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

BACKGROUND The potential of fermented buckwheat as a feed additive was studied to increase l-carnitine and γ-aminobutyric acid (GABA) in designer eggs. Buckwheat contains high levels of lysine, methionine and glutamate, which are precursors for the synthesis of l-carnitine and GABA. Rhizopus oligosporus was used for the fermentation of buckwheat to produce l-carnitine and GABA that exert positive effects such as enhanced metabolism, antioxidant activities, immunity and blood pressure control. RESULTS A novel analytical method for simultaneously detecting l-carnitine and GABA was developed using liquid chromatography/mass spectrometry (LC/MS) and LC/MS/MS. The fermented buckwheat extract contained 4 and 34 times more l-carnitine and GABA respectively compared with normal buckwheat. Compared with the control, the fermented buckwheat extract-fed group showed enriched l-carnitine (13.6%) and GABA (8.4%) in the yolk, though only l-carnitine was significantly different (P < 0.05). Egg production (9.4%), albumen weight (2.1%) and shell weight (5.8%) were significantly increased (P < 0.05). There was no significant difference in yolk weight, and total cholesterol (1.9%) and triglyceride (4.9%) in the yolk were lowered (P < 0.05). CONCLUSION Fermented buckwheat as a feed additive has the potential to produce l-carnitine- and GABA-enriched designer eggs with enhanced nutrition and homeostasis. These designer eggs pose significant potential to be utilized in superfood production and supplement industries. © 2016 Society of Chemical Industry

BACKGROUND A plastic composite support (PCS) bioreactor was implemented to evaluate the effects on isoflavone deglycosylation in black soymilk fermented by Rhizopus oligosporus NTU 5. RESULTS Evaluation for the optimal PCS for mycelia immobilisation was conducted, which led to the significant results that the most mycelium weight (0.237 g per PCS, P < 0.05) is held by an S-type PCS; therefore, it was selected for black soymilk fermentation. It was found that the PCS fermentation system without pH control exhibits better efficiency of isoflavone bioconversion (daidzin to daidzein, and genistin to genistein) than the one with pH control at pH 6.5. As for the long-run fermentation, those without pH control indeed accelerate the isoflavone bioconversion by continuously releasing β-glucosidase into soymilk. Deglycosylation can be completed in 8 to 24 h and sustained for at least 34 days as 26 batches. The non-pH-control fermentation system also exhibits the highest total phenolic content (ranged from 0.147 to 0.340 mg GAE mL(-1) sample) when compared to the pH-controlled and suspended ones. Meanwhile, the black soymilk from the 22nd batch with 8 h fermentation demonstrated the highest DPPH radical scavenging effect (54.7%). CONCLUSION A repeated-batch PCS fermentation system was established to accelerate the deglycosylation rate of isoflavone in black soymilk. © 2015 Society of Chemical Industry.

BACKGROUND: The solid state fermentation tempeh type is known to result in the decomposition of anti-nutrients and the improvement of nutritional value of legume seeds. The aim of the research was to study the influence of tempeh fermentation and conventional cooking on (1) levels of 3-N-oxalyl-L-2,3-diaminopropionic acid (ODAP), soluble phenols, trypsin inhibitors and inositol phosphates; and (2) the in vitro bioavailability of proteins in grass-pea seeds. RESULTS: Tempeh fermentation reduced the level of ODAP, trypsin inhibitors and phytates by 93, 99 and 22%, respectively, and increased protein bioavailability by about 25%. Protein bioavailability from conventionally cooked seeds was higher than from fermented seeds. However, during the in vitro test more soluble protein (approx. 10%) was released from 100 g tempeh product than from cooked seeds. CONCLUSIONS: Solid state fermentation and cooking resulted in seeds of comparable quality but the tempeh contained much less ODAP, which is very promising in the context of popularising grass pea. Copyright © 2008 Society of Chemical Industry

Lupinus, like Glycine max (soybean), is an ancient leguminous plant. It has been used as a food by people living around the Mediterranean Sea and in the Andean Highlands. This legume contains quinolizidine alkaloids (Qas), oligosaccharides (OGS) and phenolic compounds (PC). The objective of this study was to evaluate the effect of the growth of Rhizopus oligosporus on the levels of Qas, OGS and PC from L. mutabilis, L. campestris and G. max through tempeh elaboration. The results showed that the soaking and cooking processes of legume seeds diminished the Qas content of L. mutabilis and L. campestris by 50%, and after 48 h of fermentation these compounds decreased by more than 90% in total. OGS diminished by more than 90% in the lupin seeds. The PC content of the three seed species subjected to these processes increased their absorbance value, probably due to the enzymatic action of a fungal tannase. These results suggested that the L. mutabilis, L. campestris and G. max fermentation with R. oligosporus is an efficient method for diminishing antinutritional factors and for obtaining a product with optimal nutritional value. Copyright © 2007 Society of Chemical Industry

The tropical African yambean (AYB, Sphenostylis stenocarpa L.) is a hardy, protein-rich under-utilised African legume. Anti-nutrients, and the excessively long cooking time (4–6 h), among other factors, limit the food use of African yambean seeds. To reduce these limitations, non-traditional, less energy consuming processing methods are required. Seeds of different varieties were (1) examined for proximate composition and (2) fermented with Rhizopus oligosporus for the production of tempeh. The traditional production process involves dehulling, soaking in water for 24 h, boiling in water for 30 min, inoculation and fermentation. In addition, the traditional procedure for preparing tempeh was modified by using 1% citric acid solution instead of water for soaking and cooking. Comparisons with traditionally cooked beans, which involved boiling in water for 4 h, were made. The traditional tempeh procedure resulted in a slight but significant increase in protein and starch (P < 0.05) and an almost complete loss of most of the anti-nutrients of AYB seeds, although the cyanogenic glycoside content of AYB-white remained high. The modified procedure resulted in a bacteria-free tempeh and the cyanogenic glycosides were no longer detectable. In vitro protein digestibility of the 1% citric acid treated sample was slightly lower than that of the water-treated sample. Both tempeh production processes were clearly more effective and less energy intensive than traditional cooking in improving nutritional quality, but only the modified method of tempeh production eliminated the possibility of cyanide poisoning. Copyright © 2006 Society of Chemical Industry

Solid state fermentation (SSF) represents a technological alternative for processing a great variety of legumes and/or cereals to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. The objectives of this work were (1) to determine the best combination of SSF process variables (fermentation temperature FT/fermentation time Ft) for producing chickpea tempeh flour and (2) to characterise the physicochemical and nutritional properties of the product. Response surface methodology was applied as optimisation technique over three response variables: in vitro protein digestibility (PD), true protein (TP) and water absorption index (WAI). A central composite experimental design with two factors and five levels was used. The process variables FT and Ft had variation levels of 31-36 ◦ C and 48-72h respectively. Rhizopus oligosporus (1 × 10 9 spores l −1 in distilled water) was used as starter. Prediction models for response variables were developed as a function of process variables. A conventional graphical method was applied to obtain maximum PD, TP and WAI. Contour plots of each of the response variables were superimposed to obtain a contour plot for observation and selection of the best combination of FT (34.9 ◦ C) and Ft (51.3h) for producing of chickpea tempeh, which was dried (52 ◦ C, 24h) and milled to pass through an 80-US mesh (0.180mm) screen to obtain optimised chickpea tempeh flour. This flour had higher (p ≤ 0.05) TP (25.7 vs 19.7% dry matter (DM)), total colour difference (30.3 vs 16.7), WAI (4.18 vs 2.15kggelkg −1 DM), available lysine (42.7 vs 30.4gkg −1 protein) and PD (83.2 vs 72.2%) and lower lipid content (2.6 vs 6.1% DM), phytic acid (1.1 vs 10.85gkg −1 DM), tannins (2.65 vs 21.95g catechin kg −1 DM) and pH (5.9 vs 6.3) than raw chickpea flour.  2004 Society of Chemical Industry

The concentrations of the flatulence and possibly prebiotic oligosaccharides, stachyose and raffinose, as well as sucrose, glucose and fructose, were monitored during the preparation of bacteria-free tempe made with Rhizopus oligosporus NRRL 2710. The initial soya beans contained (g [kg dry matter]−1): stachyose, 30; raffinose, 11; sucrose, 57, glucose

The relation between consistency of soya beans, polysaccharidase activities and the non-starch polysaccharides (NSP) content of soya beans was investigated during tempe fermentation. The fermentations were carried out in a rotating drum reactor (RDR) as well as in the traditional stationary tempe process. The firmness of the soya beans decreased rapidly during the first day of incubation. At increased incubation temperatures the hardness of the beans decreased more rapidly. In the RDR glycosidase activities became significantly higher beyond 48 h of incubation compared with the traditional process. This might have resulted from (a) the better control of temperature and gas composition in the RDR, and/or (b) the agitation in the RDR. The content of arabinose, galactose and uronic acids in the water-unextractable solids of NSP decreased more rapidly than that of glucose, mannose, xylose and fucose. These results indicate that during enzymatic maceration of soya beans in tempe fermentation, the arabinogalactan and pectin fractions are preferentially solubilised. © 1997 SCI.

Amounts of dry matter, ash, protein, free ammonia, crude lipid, glyceride-glycerol, free fatty acids, free glycerol, glucosamine, protease activity and lipase activity were monitored during the fermentation of bacteria-free tempe made with acidified soya bean cotyledons and Rhizopus oligosporus NRRL 2710 at 30°C. During the phase of mycelial growth (0-32 h) the total dry matter decreased by approximately 10% (w/w), accounted for by losses of crude lipid (3% of initial dry matter), protein/amino acids (0.5%), and unidentified compounds (6.5%). During the phase of mycelial senescence (60-180 h), decrease in dry matter (12% of initial dry matter) was due almost entirely to loss of crude lipid. Lipase activity and the production of free fatty acids occurred from the earliest stages of the fermentation. The production of only small amounts of free glycerol indicates that triglycerides were primarily hydrolysed to partial glycerides and free fatty acids. Protease activity and production of free ammonia were also detected at the earliest stages of the fermentation. During the phase of mycelial senescence, amounts of crude lipid and glycerol decreased in the absence of fungal growth, possibly due to the activity of enzymes released from senescent mycelium.

The presence of a neurotoxic amino acid, 3-N-oxalyl-L-2,3-diaminopropanoic acid (β-ODAP), in the seeds of grass pea (Lathyrus sativus) is the cause of an irreversible spastic paraparesis, neurolathyrism, after over-consumption. This is a negative factor in an otherwise very tasty, nutritious, easily cultivated and hardy food crop in Asia and Africa. The reduction of β-ODAP to less than 10% of the original content has been reached by fermenting L sativas Jamalpur seeds with Aspergillus oryzae NRRL 1988 for 48 h, followed by fermentation with Rhizopus oligosporus sp T-3 for 48 h. Other nutritional qualities were also improved in the fermented seed meal: increased content of protein, higher amino acid scores for sulphur-containing and aromatic amino acids, better resistance to high temperature and to oxidation, and drastic reduction of the flatulence factors.

A solid-state fermentation of rapeseed using Rhizopus oligosporus was investigated with the purpose of establishing whether fermentation would result in the elimination of antinutritional substances. A 24 h fermentation induced a degradation of 57.7% aliphatic glucosinolates, 97.3% indol glucosinolates and 73% ethanol-soluble sugars (α-gaiactosides, flatulence generator included) of rapeseed meal. The fermented meal had a high protein content (348 g kg−1). A 24 h fermentation resulted in a net increase in aromatic amino acids and ammonia content. The seed hull could be partially predigested by the enzymes secreted by the mould. The fermentation did not improve the protein efficiency ratio (PER). Rats fed fermented meal had a thyroid weight similar to those of rads fed casein. The protein intake of rats fed fermented meal diet was identical to that of rats fed the dehulled, defatted and heated meal diet. If the combined effects were taken into account, it would appear that the fermentation improved greatly the biological and nutritional value of the obtained products.

A quantitative approach to the on-line measurement of fungal biomass, based on the biomass-dependent changes in electrical capacitance at 0.30 MHz, was exploited to optimise the solid-substrate tempe fermentation of Chenopodium quinoa Willd by Rhizopus oligosporus Saito. Variables including the mould strain, the initial pH, the inoculum density and the substrate moisture content influenced the mycelial development and quality of quinoa tempe prepared in petri dish fermentation units. It was found that R oligosporus isolate UCW-FF8001 at an inoculation density of 33 x lo4 colony forming units per gram of quinoa substrate at 620 g kg-I moisture content yielded both the highest biomass and the best quality tempe.

Tempeh is usually made by fungal solid state fermentation of soaked and cooked soya beans. In this research the effect of different soaking conditions of soya beans on the growth of Bacillus cereus, Staphylococcus aureus and Klebsiella pneumoniae either alone or with a mixed inoculum of Rhizopus oligosporus and lactic acid bacteria was investigated. Natural acidification did not prevent the growth of undesirable bacteria. The acidification of soya beans soaked in water at 25°C for 24 h prevented the growth of S aureus. To prevent growth of S aureus in tempeh by chemical acidification it was necessary to add 0.6 % lactic and 0.06 % acetic acids and to adjust the pH to about 4.0.

Soybeans were fermented into tempeh by Rhizopus oligosporus NRRL 2710. The phytic acid content of soybeans was reduced by about one-third as a result of this fermentation, while an equivalent amount of phosphate was released in the tempeh. The reduction of phytic acid was due to phytase elaborated by the mould of the fermentation. The pH optimum of this enzyme was 5.6 and the Km of the phytase-phytate reaction was 0.28 × 10−3 M.