%0 Journal Article
%T Effect of Inoculated Lactic Acid Fermentation on Antinutritional and Antiradical Properties of Grass Pea (Lathyrus sativus ¡®Krab¡¯) Flour
%A Anna Starzy¨½ska-Janiszewska
%A Bo ena Stodolak
%J Polish Journal of Food and Nutrition Sciences
%@ 2083-6007
%D 2011
%I 
%R 10.2478/v10222-011-0027-3
%X Grass pea flour was subjected to fermentation induced with Lactobacillus plantarum (5% (v/v) and 10% (v/v) inoculum representing 109 cells/mL). Processing (24 h fermentation) resulted in reducing levels of ¦Â-N-oxalyl-L-¦Á-¦Â-diaminopropionic acid (¦Â- ODAP) (by nearly 10%) and trypsin inhibitors (by about 30%) as compared to raw seeds. Effective elimination of inositol phosphates was observed, however, the products of phytate hydrolysis (myoinositol triphosphate - IP3 and myoinositol tetraphosphate - IP4) were not detected in fermented grass pea flour. On the contrary, the amount of total phenolics distinctly increased, by 100% (5% (v/v) inoculum) and 200% (10% (v/v) inoculum). Antiradical activity (DPPH assay) of flour was partially improved due to bacterial fermentation. The flour of better quality was obtained as a result of the fermentation with 5% (v/v) inoculum as compared to 10% (v/v) inoculum.
%K lactic acid fermentation
%K Lathyrus sativus
%K antinutrients
%K antiradical activity
%U http://versita.metapress.com/content/yg742153555075qu/?p=af8671ec7ab140d0a009cd863e77db5d&pi=2