Fermentation and diet diversity: Biochemical and functional properties of fermented mango (Mangifera Indica L) pulp flour

Yıl 2022, Cilt: 3 Sayı: 2, 44 - 51, 31.12.2022

Jasper Okoro Godwin Elechı , Ikechukwu U. Nwiyi Emmanuel J. Oboh

https://doi.org/10.55147/efse.1181022

Cited By: 1

Öz

Processing of plant foods has been in practice over a long period of time for various reasons; ranging from optimization of product quality, such as improvement in flavour, texture, nutrient density, and bioavailability as well as reduction in viscosity, bulkiness, and antinutritional factors/toxins or for improvement of functional properties for use in other food systems. Indigenous food fermentation is one of the oldest ‘food biotechnological processes’ dependent on the biological activity of microorganisms from which the development of fermented foods is achieved in the cultural history of human beings. Mango (Mangifera indica) is a tropical fruit plant that contains high levels of nutrients, fibre, macronutrients, micronutrients, and minerals as well as abundant bioactive compounds such as antioxidants and polyphenols reported to be an alternative to enhance body immunity. This study is to process fermented mango pulp flour and the effects of the period of fermentation time on the chemical composition and selected functional properties of mango pulp flours were examined. The fermentation time ranged from 0-72 h with Flour of the unfermented (0hr) Mango serving as control. Fermentation for 24hr to 72hrs significantly increased (p<0.05) crude protein and total ash in the flours. Ether extract and carbohydrates significantly decreased (p<0.05) in the flours with an increase in fermentation time. Significant (p<0.05) reduction in Bulk density, swelling index, and water absorption capacity occurred in the flour with fermentation. There was a significant (P<0.05) increase in Vitamin C and beta–carotene content of the fermented samples and this was constant as fermentation progressed across all the samples. Therefore, fermented mango flours have a great potential to be developed into healthy foods since antioxidants have the ability to improve immunity and anti-inflammatory response.

Anahtar Kelimeler

Diet-diversity, Functional Properties, Fermentation, Mango Mesocarp Flour

Kaynakça

• AACC. (2000). Approve method. 10th ed. Washington D. C: American Association of Cereal Chemists Approve Methods.
• Aburime Lilian C, Henrietta, N Ene-Obong, Essien David-Oku (2020). Functional Properties and Sensory Evaluations Of ‘Chin-Chin’, Bread and Biscuits Produced from Composite Flours from African Yam Bean, Orange Fleshed Sweet Potatoes, Plantain, Cocoyam, Maize, and Wheat. European Journal of Food Science and Technology Vol.8, No.4, pp.46-64.
• Achinewhu, S.C. and M.O. Isichei, (1990). The nutritional evaluation of fermented fluted pumpkin seeds (Telferia occidentalis Hook). Discovery and Innovation, 2: 62-65.
• Adegoke GO (2004). Understanding food microbiology, 2nd edition sec assistance publisher:156-163
• Akpapunam MA, Sefa-Dedeh S. (1995). Traditional lactic acid fermentation, malt addition and quality development in Maize-Cowpea weaning blends. Food and Nutrition Bulletin.16 (1):75-80.
• Amiri, M.J., Ebrahimizadeh, A., Amiri, S., Radi, M and Niakousari, M (2009). Physicochemical properties of corn flour through different water qualities and irrigation methods. Journal of Applied Sciences, 9: 938-943.
• Amoo, I.A., (2003). Effect of Fermentation on the Nutrient and Mineral Content of Bauhinia reticulata. J. Res. Sci. Mgt. FUTA, Akure, No 1, pp: 13-16.
• Ariahu CC, Ukpabi U and KO Mbajunwa. (1999) Production of African Breadfruit (Treculia africana) and Soyabean (Glycine max) Seed based Food Formulations. 1: Effects of Germination and Fermentation on Nutritional and Organoleptic quality. Pl. Foods Hum. Nutr. 54:123 – 266.
• Badifu GIO, Ilochi JC, Dutse JV, Akpapunam MA. (2000). Use of mango mesocarp flour to enrich the provitamin. A content of a complementary food blend of maize and soya bean flours for porridge. Food and Nutrition Bulletin.;21(3):316–322.
• Badifu,G.I.O and Ilochi J.C, (2004). Impact of provitamin A in mango mesocarp in complementary food fed to rats and its acceptability by humans. Journal of Raw materials Research.1:81-92
• Banigo, E.B and M.A Akpapunam (1987). Physico-chemical and nutritional evaluation of protein-enriched fermented maize flour. Nig. Food J., pp: 295-296.
• Berardini, N. ; Knodler, M. ; Schieber, A. ; Carle, R., (2005). Utilization of mango peels as a source of pectin and polyphenolics. Innovative Food Science & Emerging Technologies, 6 (4): 442-452
• Campbell, P. G. (1994). Fermented foods - a world perspective. Food Research International, 27(3), 253-257. Available at: https://doi.org/10.1016/0963-9969(94)90093-0.
• Chandra, S., Singh, S and Kumari, D. (2014). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52(6), 3681-3688.
• Danbaba, N., Ukwungwu, M.N., Maji, A.T., Ndindeng, S.A., Jiya, A.G., Danfulani, S. and Onyeneke, E.N. (2014). End-use quality of upland Nerica rice (Oryza sativa L) as affected by the addition of sweet cassava (Low cyanide, Manihot esculenta) flour. International Journal of Agriculture and Forestry, 4(3), 237-245.
• de la Cruz Medina, J. ; Garcia, H. S., (2002). Mango: Postharvest operations. In: Mejia, D.; Lewis, B. InPho Post-Harvest Compendium. AGSI/FAO.
• Delcour, J.A.; Aman, P.; Courtin, C.M.; Hamaker, B.R.; Verbeke, K. (2016). Prebiotics, Fermentable Dietary Fiber, and Health Claims. Adv. Nutr. 7, 1–4.
• Dueñas, M.; Garcia-Estevez, I. (2020). Agricultural and Food Waste: Analysis, Characterization and Extraction of Bioactive Compounds and Their Possible Utilization; Multidisciplinary Digital Publishing Institute: Basel, Switzerland.
• EAT-Lancet Commission. (2019). EAT-Lancet Commission Summary Report. Available online at: https://eatforum.org/content/uploads/2019/07/EATLancet_Commission_Summary_Report.pdf
• Eke MO, Elechi JO (2021). Food safety and quality evaluation of street vended meat pies sold in Lafia Metropolis, Nasarawa state, Nigeria. Int. J. Sci. Res. in Biological Sciences. vol.8(1)
• Elechi Jasper O. G, Sampson Eno-Obong, Adamu Cornelius S, Nzuta Rimamcwe A, Adejoh Benjamin Joseph (2022) Product Development, Nutritional Characteristics and Consumers Acceptability Studies of Doughnut Partially Substituted with Carrot (Daucus carota) and Mango (Mangifera indica L) Flour Fortified with Date (Phoenix dactylifera L) Fruits Syrup as Sweetener. Food and Applied Bioscience Journal, 10(2), 1–22. Retrieved from https://li01.tci-thaijo.org/index.php/fabjournal/article/view/254289.
• Elkhalifa, A.E.O., B. Schiffler and R. Bernhardt, 2006. Some physio-chemical properties of fermented sorghum flour. J. Food Sci. and Technol., 43: 26-27.
• Ene-Obong, H.N. and I.C. Obizoba, 1996. Effect of domestic processing on the cooking time, nutrients, antinutrients and in vitro protein digestibility of the African yeambean (Sphenostylis stenocarpa). Plant Foods for Human Nutr., 49: 43-52.
• Eze, Sunday Onyekwere and Ibe O. Jacob, 2005. Effect of Fermentation on the Nutritive Value of B.Eurycoma “Achi” J. Chem. Soc. Nig.,
• FAO, (2011). FAOSTAT. Food and Agriculture Organization of the United Nations
• FAO, IFAD, UNICEF, WFP, WHO. 2020. The State of Food Security and Nutrition in the World 2020. Rome.
• Food Standards Australia New Zealand (FSANZ) (2001) “Guidelines for the microbiological examination of ready-to-eat foods”. 2001. Available from, http://www.foodstandards.gov.au/_srcfiles/Guidelines%20for%20Micro%20exam.pdf.
• Frazier, W.C. and D.C. Westhoff, 1978. Food Microbiology. McGraw Hill Publishing Co. Ltd New York.
• Gagnon, M., Savard, P., Rivière, A., Lapointe, G. and Roy, D. (2015). Bioaccessible antioxidants in milk fermented by Bifidobacterium longum subsp. longum strains. BioMed Research International, 2015, 169381. https://doi.org/10.1155/2015/169381
• Galanakis, C. 2020. Food waste valorization opportunities for different food industries. In The Interaction of food industry and environment; Galanakis, C., Ed.; Academic Press: Cambridge, MA, USA; pp. 341–422.
• Geisen, R., & Holzapfel, W. (1996). Genetically modified starter and protective cultures. International Journal of Food Microbiology, 30(3), 315-324.Available at: https://doi.org/10.1016/0168-1605(96)00959-2.
• Gernah DI, Ariahu CC and EK Ingbian Effects of Malting and Fermentation on Some Chemical and functional Properties of Maize (Zea mays). Amer. J. Food Technol. 2011; 6 (5): 404 – 412.
• Gina Kennedy, Dietmar Stoian, Danny Hunter, Enoch Kikulwe, Céline Termote, Robyn Alders, Barbara Burlingame, Ramni Jamnadass, Stepha McMullin, Shakuntala Thilsted. (2017). Food biodiversity for healthy, diverse diets. https://www.bioversityinternational.org/fileadmin/user_upload/online_library/Mainstreaming_Agrobiodiversity/2_Food_Biodiversity_Healthy_Diets.pdf. Accessed 23-03-2022
• Gunstone, F. D., (2006). Minor specialty oils. In: Fereidoon Shahidi, 2006. Nutraceutical and specialty lipids and their co-products. CRC Taylor & Francis, 91-126
• Health Protection Agency (HPA) (2006) “Guidelines for Assessing the Microbiological Safety of Ready-to-Eat Foods”. London: Health Protection Agency, November 2009.
• Heuzé V., Tran G., Archimède H., Bastianelli D., Lebas F., (2015). Mango (Mangifera indica) fruit and by-products. Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. http://www.feedipedia.org/node/516 (accessed: 20 April., 2022)
• Holscher, H.D. 2017. Dietary fiber and prebiotics and the gastrointestinal microbiota. Gut Microbes. 8, 172–184.
• Igene, F.U., S.O. Oboh and V.A. Aletor, 2005. Effects of some processing techniques on the functional properties of winged bean seed flours. J. Food, Agric. and Environ., 3: 28-31.
• International Commission on Microbiological Specification for Foods (ICMSF). Microorganisms in Foods 5 –Characteristics of Microbial Pathogens. 1st ed. Blackie Academic & Professional, London, UK. 1996
• Iwe, M.O and Agiriga, A.N. (2015) Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour. Cogent Food & Agriculture, 2(1): 35-39.
• Iwe, M.O., Michael, N., Madu, N.E., Obasi, N.E. & Onwuka, G.I. (2017) Physicochemical and pasting properties high-quality cassava flour. (HQCF) and Wheat Flour Blends. Agrotechnology, 6(2):167-170. Jedele, S. ; Hau, A. M. ; von Oppen, M., (2003). An analysis of the world market for mangos and its importance for developing countries. Deutscher Tropentag 2003, Göttingen, October 8-10, 2003. Conference on International Agricultural Research for Development.
• Kazanas, N. and M.L. Fields, 1981. Nutritional improvement of sorghum by fermentation. J. Food Sci., 49: 819-821.
• Levy, E., Delvin, E., Marcil, V. and Spahis, S. (2020). Can phytotherapy with polyphenols serve as a powerful approach for the prevention and therapy tool of novel coronavirus disease 2019 (COVID-19)? American Journal of Physiology - Endocrinology and Metabolism, 319(4), E689–E708. https://doi.org/10.1152/ajpendo.00298.2020
• Maldonado-Celis, M.E., Yahia, E.M., Bedoya, R., Landázuri, P., Loango, N., Aguillón, J., Restrepo, B. and Guerrero Ospina, J.C. (2019). Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds. Frontiers in Plant Science, 10, e01073. https://doi.org/10.3389/fpls.2019.01073
• Mantik, K.E.K., Nurkolis, F., Mayulu, N., Kurniatanty, I., Widowati, E., Tanner, M.J. and Hardinsyah. (2021) Functional sugar from mango (Mangifera indica) rich in antioxidants and polyphenols potential for antidiabetic. Annals of the Romanian Society for Cell Biology, 25(1), 2545–2553.
• Marina CNA, Théodore ND, Marina KC, Kouakou B. Effect of fermentation process on nutritional composition and aflatoxins concentration of doklu, a fermented maize based food. Food and Nutrition Sciences. 2013; 4:1120-1127. Mepba .D. Horsfall , Lucy Eboh and S.U. Nwaojigwa, (2007), chemical composition, functional and baking properties of wheat- plantain composite flours. African journal of Food, Agriculture, Nutrition and Development. Vol 7 (1) p 22.
• Mustapha, S., Mohammed, U.M., Adeosun, N.O., Mathew, T.J., Muhammed, S.S. and Ibn-Aliyu, A. (2015). Nutritional and functional characterization of undecorticated groundnut (Arachis hypogaea L.) seeds from Bosso Market, Minna, Nigeria. American Journal of Food Science and Technology, 3(5), 126-131.
• Ng, H.S.; Kee, P.E.; Yim, H.S.; Chen, P.-T.; Wei, Y.-H.; Lan, J.C.-W. 2020. Recent advances on the sustainable approaches for conversion and reutilization of food wastes to valuable bioproducts. Bioresour. Technol. 302, 122889.
• Nkhata SG, Ayua E, Kamau EH, Shingiro JB. Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food Science and Nutrition. 2018; 6:2446–2458.
• Nnam, N.M. and P.N. Obiakor, 2003. Effect of fermentation on the nutrient and antinutrient composition of Baobab (Adansonia digitata) seeds and rice (Oryza sativa) grains. Ecology of Food and Nutr., 42: 265-27.
• Nnam, N.M., 1995. Evaluation of nutritional quality of fermented cowpea (Vigna unguiculato) flours. Ecology of Food and Nutr., 33: 273-279.
• Obizoba, I.C. and J.V. Atii, 1991. Effects of soaking, sprouting, fermentation and cooking on nutrient composition and some anti-nutritional factors of sorghum (guinesia) seeds. Plant Foods for Human Nutr., 41: 203-212.
• Ogori Akama Friday (2013) Effect of ambient storage condition on physiochemical and microbial characteristics of mango mesocarp flour African Journal of Food Science and Technology Vol. 4(7) pp. 148-152.
• Ojokoh A, Babatunde B. Effect of fermentation on nutrient and anti-nutrient composition of millet (Pennisetum glaucum) and soyabean (Glycine max) blend flours. Journal of Life Sciences. 2014; 8(8):668–675.
• Onweluzo J.C. and Nwabugwu C.C. (2009) Fermentation of Millet (Pennisetum americanum) and Pigeon Pea (Cajanus cajan) Seeds for Flour Production: Effects on Composition and Selected Functional Properties. Pak. J. Nutr., 8 (6): 737-744, 2009
• Orwa, C.; Mutua, A.; Kindt, R.; Jamnadass, R.; Anthony, S., (2009). Agroforestree Database: a tree reference and selection guide version 4.0. World Agroforestry Centre, Kenya
• Osundahunsi, O.F. and Aworh, O.C. (2002). A preliminary study on the use of tempeh-based A preliminary study on the use of tempe-based formula as a weaning diet in Nigeria. 57 (3-4), 365–376.
• Pepe, O., Hui, Y. H., 2007. Handbook of food products manufacturing. Wiley-Interscience
• Pitsillou, E., Liang, J., Ververis, K., Lim, K.W., Hung, A. and Karagiannis, T.C. (2020). Identification of Small Molecule Inhibitors of the Deubiquitinating Activity of the SARS-CoV-2 Papain-Like Protease: in silico Molecular Docking Studies and in vitro Enzymatic Activity Assay. Frontiers in Chemistry, 8, 623971. https://doi.org/10.3389/fchem.2020.623971
• Pop, C.; Suharoschi, R.; Pop, O.L. 2021. Dietary Fiber and Prebiotic Compounds in Fruits and Vegetables Food Waste. Sustainability, 13, 7219. https://doi.org/10.3390/su13137219
• Quinn, M.R., L.R. Beuchat, J. Miller, C.T. Young and R.E. Worthington, 1975. Fungal fermentation of peanut flour: effect on chemical composition and nutritive value. J. Food Sci., 40: 470-474.
• Ross, R. P., Morgans, S., & Hill, C. (2002). Preservation and fermentation: Past, present and future. International Journal of Food Microbiology, 79, 3-16. Available at: https://doi.org/10.1016/s0168-1605(02)00174-5.
• Schieber, A. ; Stintzing, F. C. ; Carle, R., (2001). By-products of plant food processing as a source of functional compounds-recent developments. Trends in Food Science & Technology, 12: 401–413.
• Selibata, P.P., Smith, A. and Sinay, H. (2017). Perbedaan Kadar Vitamin C dan Lama Fermentasi Terhadap Yoghurt Dengan Penambahan Sari Buah Sirsak (Annona Muricata L). BIOPENDIX: Jurnal Biologi, Pendidikan Dan Terapan, 4(1), 44-47. https://doi.org/10.30598/biopendixvol4 issue1page 44-47
• Sengev Iorfa Abraham, Ariahu Chukwuma Charles, Abu Joseph Oneh and Gernah Dickson Iorwuese (2021). Effect of Fermentation and Mango Mesocarp or Fluted Pumpkin Powders on the Chemical Composition and Potential Mineral Bioavailability of Sorghum-Based Complementary Foods. AFSJ, 20(3): 100-111. DOI: 10.9734/AFSJ/2021/v20i330282
• Singh A, Yadav N, Sharma S. Effect of fermentation on the physichochemical properties and invitro starch and protein digestibility of selected cereals. International Journal of Agriculture and Food Science. 2012;2(3):66–70.
• Sruamsiri, S. ; Silman, P., (2009). Nutritive value and nutrient digestibility of ensiled mango by-products. Maejo Int. J. Sci.Technol., 3 (03): 371-378
• Steinkraus, S. (1996). Handbook of indigenous fermented foods (pp. 1-792). New York: CRC Press, Marcel Dekker.
• Subhajit Ray (2022) Effect of Kinema Flour On Qualitative Properties Of Biscuit. Journal of Food Technology Research Vol. 9, No. 1, pp. 55-63. DOI: 10.18488/jftr.v9i1.2938
• Suhail, S., Zajac, J., Fossum, C., Lowater, H., McCracken, C., Severson, N., Laatsch, B., Narkiewicz-Jodko, A., Johnson, B., Liebau, J., Bhattacharyya, S. and Hati, S. (2020). Role of Oxidative Stress on SARS CoV (SARS) and SARS-CoV-2 (COVID-19) Infection: A Review. The Protein Journal, 39(6), 644-656. https://doi.org/10.1007/s10930-020-09935-8
• Sukonthasing, S.; Wongrakpanich, M. & Verheij, E.W.M., (1991). Mangifera indica L.. Record from Proseabase. Verheij, E.W.M. and Coronel, R.E.(Editors). PROSEA (Plant Resources of South-East Asia) Foundation, Bogor, Indonesia
• Wang, H.L. and C.W. Hesseltine, 1981. Use of microbial cultures: Legume and cereal products. Food Technol., 79-83.
• West CE, Pepping F, Temalilwa C, eds. (1988) The composition of foods commonly eaten in East Africa. Wageningen, Netherlands: Wageningen Agricultural University on behalf of CTA (Technical Centre for Agricultural and Rural Cooperation) and ECSA (East, Central and Southern Africa).