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Lupinus mutabilis has protein (32.0–52.6 g/100 g dry weight) and lipid (13.0–24.6 g/100 g dry weight) contents similar to soya bean (Glycine max). The Ω3, Ω6, and Ω9 contents are 1.9–3.0, 26.5–39.6, and 41.2–56.2 g/100 g lipid, respectively. Lupins can be used to fortify the protein content of pasta, bread, biscuits, salads, hamburgers, sausages, and can substitute milk and soya bean. Specific lupin protein concentrates or isolates display protein solubility (>90%), water-absorption capacity (4.5 g/g dry weight), oil-absorption capacity (3.98 g/g), emulsifying capacity (2000 mL of oil/g), emulsifying stability (100%, 60 hours), foaming capacity (2083%), foaming stability (78.8%, 36 hours), and least gelation concentration (6%), which are of industrial interest. Lupins contain bitter alkaloids. Preliminary studies on their toxicity suggest as lethal acute dose for infants and children 10 mg/kg bw and for adults 25 mg/kg bw. However, alkaloids can also have medical use for their hypocholesterolemic, antiarrhythmic, and immunosuppressive activity. Bitter lupins can be detoxified by biological, chemical, or aqueous processes. The shortest debittering process requires one hour. This review presents the nutritional composition of lupins, their uses (as food, medicine, and functional protein isolates), toxicology, and debittering process scenarios. It critically evaluates the data, infers conclusions, and makes suggestions for future research. [ABSTRACT FROM PUBLISHER]

Mung bean (Vigna radiata(L.) R. Wilczek) has been intensively researched; scattered data are available on various properties. Data on physical, chemical, food processing, and nutritional properties were collected for whole mung bean grains and reviewed to assess the crop's potential as food and to set research priorities. Results show that mung bean is a rich source of protein (14.6–33.0 g/100 g) and iron (5.9–7.6 mg/100 g). Grain color is correlated with compounds like polyphenols and carotenoids, while grain hardness is associated with fiber content. Physical properties like grain dimensions, sphericity, porosity, bulk, and true density are related to moisture content. Anti-nutrients are phytic acid, tannins, hemagglutinins, and polyphenols. Reported nutrient contents vary greatly, the causes of which are not well understood. Grain size and color have been associated with different regions and were used by plant breeders for selection purposes. Analytical methods require more accuracy and precision to distinguish biological variation from analytical variation. Research on nutrient digestibility, food processing properties, and bioavailability is needed. Furthermore, the effects of storage and processing on nutrients and food processing properties are required to enable optimization of processing steps, for better mung bean food quality and process efficiency. [ABSTRACT FROM PUBLISHER]

Aims: Tempe, a Rhizopus ssp.-fermented soya bean food product, was investigated for bacteriostatic and/or bactericidal effects against cells and spores of the food-borne pathogen Bacillus cereus. Methods and results: Tempe extract showed a high antibacterial activity against B. cereus ATCC 14579 based on optical density and viable count measurements. This growth inhibition was manifested by a 4 log CFU ml−1 reduction, within the first 15 min of exposure. Tempe extracts also rapidly inactivated B. cereus spores upon germination. Viability and membrane permeability assessments using fluorescence probes showed rapid inactivation and permeabilization of the cytoplasmic membrane confirming the bactericidal mode of action. Cooked beans and Rhizopus grown on different media did not show antibacterial activity, indicating the unique association of the antibacterial activity with tempe. Subsequent characterization of the antibacterial activity revealed that heat treatment and protease addition nullified the bactericidal effect, indicating the proteinaceous nature of the bioactive compound. Conclusions: During fermentation of soya beans with Rhizopus, compounds are released with extensive antibacterial activity against B. cereus cells and spores. Significance and Impact of Study: The results show the potential of producing natural antibacterial compounds that could be used as ingredients in food preservation and pathogen control. [ABSTRACT FROM AUTHOR]

Forest food resources contribute significantly to food supply in areas where they grow. Three fermented baobab foods were studied: Dikouanyouri (from seeds, pH = 6.5); Tayohounta (from seed kernels, pH = 7), and Mutchayan (from baobab pulp and sorghum, pH = 4.2). Bacillus spp. (8.5 and 9.5 Log cfu /g) and lactic acid bacteria (8.9 and 8.4 Log cfu /g,) dominate in Dikouanyouri and Tayohounta, respectively. In Mutchayan, lactic acid bacteria (8.1 Log cfu/g) and yeasts (7.2 Log cfu/g) predominated. The arbitrary index of protein cleavage increases from 2.3% (unfermented products) to 13.7% in Dikouanyouri and 21.3% in Tayohounta, indicating significant protein degradation. Mutchayan is the most frequently consumed product. [ABSTRACT FROM AUTHOR]

Aims: This study aimed to investigate the effect of processed soya bean, during the successive stages of tempe fermentation and different fermentation times, on adhesion of enterotoxigenic Escherichia coli (ETEC) K88 to intestinal brush border cells as well as Caco-2 intestinal epithelial cells; and to clarify the mechanism of action. Methods and Results: Tempe was prepared at controlled laboratory scale using Rhizopus microsporus var. microsporus as the inoculum. Extracts of raw, soaked and cooked soya beans reduced ETEC adhesion to brush border cells by 40%. Tempe extracts reduced adhesion by 80% or more. ETEC adhesion to Caco-2 cells reduced by 50% in the presence of tempe extracts. ETEC K88 bacteria were found to interact with soya bean extracts, and this may contribute to the observed decrease of ETEC adhesion to intestinal epithelial cells. Conclusions: Fermented soya beans (tempe) reduce the adhesion of ETEC to intestinal epithelial cells of pig and human origin. This reduced adhesion is caused by an interaction between ETEC K88 bacteria and soya bean compounds. Significance and Impact of the Study: The results strengthen previous observations on the anti-diarrhoeal effect of tempe. This effect indicates that soya-derived compounds may reduce adhesion of ETEC to intestinal cells in pigs as well as in humans and prevent against diarrhoeal diseases. [ABSTRACT FROM AUTHOR]

Several authors have published about baobab food products. Data on macronutrients, micronutrients, amino acids, and fatty acids were collected from literature for pulp, leaves, seeds, and kernels of the baobab tree. The results show that baobab pulp is particularly rich in vitamin C; consumption of 40 g covers 84 to more than 100% of the Recommended Daily Intake (RDI) of pregnant women (19-30 years). The leaves are particularly rich in calcium (307 to 2640 mg/100 g dw), and they are known to contain good quality proteins with a chemical score of 0.81. The whole seeds and the kernels have a relatively high lipid content, 11.6 to 33.3 g/100 g dw and 18.9 to 34.7 g/100 g dw, respectively. The pulp and leaves exhibit antioxidant properties with a higher activity in the pulp than in the leaves. Reported nutrient contents of different baobab parts show a large variation, which may have arisen from various factors. Three recommendations are given for future research: 1. More attention should be given to accuracy and precision of analytical methods, 2. Research about digestibility and bioavailability of baobab products is needed, 3. The effect of storage and processing on the nutritional value of baobab products needs to be assessed. [ABSTRACT FROM AUTHOR]

Indigenous knowledge related to baobab food products was investigated in Benin among 253 food processors from 15 ethnic groups. Descriptive statistics and correspondence analysis (CA) were used for data analysis. The following food categories were identified: dough, gruel, drinks (from pulp); sauces (from leaves, seeds and kernels), and flavouring agents (from kernels). CA showed that the food use of baobab parts varies among ethnic groups. Most ethnic groups have similar opinions about the difficulty of certain processing operations, in particular seed decortication, grinding and sieving operations for product recovery. Storage and preservation problems were mentioned for kernels and pulp. [ABSTRACT FROM AUTHOR]

Aim: To understand the conditions promoting activation and germination of spores, and to contribute to the control of tempe starters. Methods and Results: Using microscopic counts of fluorescent labelled spores, the following results were obtained: (1) L-alanine plays an important role (of the same order as that of peptone) in stimulation of germination of dormant spores. Alanine can satisfy the requirements of carbon as well as nitrogen for spore germination; (2) L-proline, on the other hand, inhibits alanine uptake presumably by blocking/congesting transporters of spore cells, resulting in apparent low viability on agar media; (3) L-leucine and L-isoleucine slightly favour spore germination while L-arginine and L-lysine do not have any stimulating effect; (4) The stimulatory role of glucose was only evident in the presence of phosphate (in minimal medium); when glucose is used in the absence of phosphate, either alone or in combination with single amino acids its role is hardly distinguishable; (5) Phosphate plays a facilitating role in spore germination. Conclusions: Glucose and amino acids play important roles in activation and germination of sporangiospores of Rhizopus oligosporus in tempe starter (stored for 12 months). The ability and rate of germination of dormant/old sporangiospores of R. oligosporus, depend on their ability for uptake of individual amino acids and/or glucose. Significance and Impact of Study: New light was shed on the counteractive role of proline and the stimulating effect of phosphate. Soybeans subjected to traditional preparation for tempe making are heavily leached; germination of starter spores on such beans is sub-optimal, and bean processing could be optimized. [ABSTRACT FROM AUTHOR]

The article reports on fermented foods of plant and animal origin. Fermented foods represent on average one-third of total food consumption. Tempe is a major fermented soybeans food and is known for its attractive flavor, texture and superior digestibility. The complex dynamics of the microbiological composition continuously result in new aspects being resolved including the production of enzymes and bioactive compounds. The use of tempe in food consumption has evolved from the stages of basic nutrition to the development of derived products such as burgers and salads, and in recent years health benefits are becoming an important drive for its consumption.

The objective of tempe starter preparation is to obtain the maximum viable sporangiospores that can be stored in dry conditions without significant loss of viability. The aim of this research was to establish relationships between spore-harvesting age, their numbers, yield, viability and survival of processing and storage conditions. Within 6 days of incubation on cooked rice substrate, about 8% w/w of fungal biomass was formed, containing 6·3×109 spores per gram. Of these spores, only 5–6% were viable. The remaining spores did not show damage to cytoplasmic membranes, and were probably dormant. Of the processing conditions, mild oven-drying had little negative effect on viability, unlike pulverization which caused mechanical damage and loss of viability. The age of spores at harvest influences their storage stability. This is evidenced by spores harvested after 3 days suffering bigger losses during 2 and 3 months storage compared to spores harvested after 4 or 5 days. [Copyright &y& Elsevier]