Page 64 - IDITEC 2020

Nº 9 – Año 2020 IDITEC ISSN: 2525-1597

Deshpande SS, Sathe SK, Salunkhe DK, Cornforth DP. 1982. Effects of dehulling on phytic acid,
polyphenols, and enzyme inhibitors of dry beans (Phaseolus vulgaris L.). J Food Sci, 47: 1846–50.
Di Pasquale I, Pontonio E, Gobbetti M, Rizzello CG. 2020. Nutritional and functional effects of the lactic
acid bacteria fermentation on gelatinized legume flours. Int J Food Microbiol, 316: 108426.
Dueñas M, Fernández D, Hernández T, Estrella I, Muñoz R. 2005. Bioactive phenolic compounds of
cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with
Lactobacillus plantarum ATCC 14917. J Sci Food Agric, 85(2): 297-304.
Ferreira LMM, Ferreira AM, Benevides CMJ, Melo D, Costa ASG, et al. 2019. Effect of controlled
microbial fermentation on nutritional and functional characteristics of cowpea bean flours. Foods, 8:
530.
Filannino P, Di Cagno R, Gobbetti M. 2018. Metabolic and functional paths of lactic acid bacteria in
plant foods: get out of the labyrinth. Curr Op Biotechnol, 49: 64-72.
Gabriele M, Sparvoli F, Bollini R, Lubrano V, Longo V, Pucci L. 2019. The impact of sourdough
fermentation on non-nutritive compounds and antioxidant activities of flours from different Phaseolus
Vulgaris L. genotypes. J Food Sci, 84(7): 1929-36.
Gan RY, Shah NP, Wang M, Lui W, Corke H. 2016. Fermentation alters antioxidant capacity and
polyphenol distribution in selected edible legumes. Int J Food Sci Tech, 51: 875-884.
Gänzle MG, Follador R. 2012. Metabolism of oligosaccharides in lactobacilli: a review. Front Microbiol,
3: 340.
Gänzle MG. 2014. Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiol,
37: 2-10.
Gänzle MG, Loponen J, Gobbetti M. 2008. Proteolysis in sourdough fermentations: mechanisms and
potential for improved bread quality. Trends Food Sci Tech, 19: 513-52.
Gobbetti M, De Angelis M, Di Cagno R, Polo A, Rizzello CG. 2019. The sourdough fermentation is the
powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking
industry. Crit Rev Food Sci Nutr, 60(13): 2158-73.
Granito M, Frías J, Doblado R, Guerra M, Champ M, Vidal-Valverde C. 2002. Nutritional improvement
of beans (Phaseolus vulgaris) by natural fermentation. Eur Food Res Technol, 214: 226-31.
Hung PV, Maeda T, Miyatake K, Morita N. 2009. Total phenolic compounds and antioxidant capacity of
wheat graded flours by polishing method. Food Res Int, 42: 185-90.
Jezierny D, Mosenthin R, Bauer E. 2010. The use of grain legumes as a protein source in pig nutrition: a
review. Animal Feed Sci Tech, 157: 111-28.
Jhan JK, Chang WF, Wang PM, Chou ST, Young YC. 2015. Production of fermented red beans with
multiple bioactives using co-cultures of Bacillus subtilis and Lactobacillus delbruekii subsp. bulgaricus.
LWT, 63: 1281-87.
Jiménez N, Esteban-Torres M, Mancheño JM, de las Rivas B, Muñoz R. 2014. Tannin degradation by a
novel tannase enzyme present in some Lactobacillus plantarum strains. Appl Environ Microbiol, 80:
2991-97.
Kakade ML, Swenson DH, Liener IE. 1970. Note on the determination of chymotrypsin and
chymotrypsin inhibitor activity using casein. Anal Biochem, 33: 255–58.
Leroy F, De Vuyst L. 2004. Lactic acid bacteria as functional starter cultures for the food fermentation
industry. Trends Food Sci Tech, 15: 67-78.
Lim XX, Koh WY, Uthumporn U, Maizura M, Wan Rosli WI. 2019. The development of legume-based
yogurt by using water kefir as starter culture. Int Food Res J, 26(4): 1219-28.
Limón RI, Peñas E, Torino MI, Martínez-Villaluenga C, Dueñas M, Frias J. 2015. Fermentation enhances
the content of bioactive compounds in kidney bean extracts. Food Chem, 172: 343-52.
Luo YW, Gu ZX, Han YB, Chen ZG. 2009. The impact of processing on phytic acid, in vitro soluble iron
and Phy/Fe molar ratio of faba bean (Vicia faba L.). J Sci Food Agri, 89: 861-66.
Makkar HPS, Siddhuraju P, Becker K. 2007. Plant secondary metabolites. Totowa, New Jersey: Humana
press.
Marazza JA, Nazareno MA, Savoy de Giori G, Garro MS. 2012. Enhancement of the antioxidant capacity
of soymilk by fermentation with Lactobacillus rhamnosus. J Funct Foods, 4: 594-601.
Mbata TI, Ikenebomeh MJ, Ezeibe S. 2009. Evaluation of mineral content and functional properties of
fermented maize (Generic and specific) flour blended with bambara groundnut (Vigna subterranean L).
African J Food Sci, 3(4): 107-12.
Nakata S, Kimura T. 1985. Effect of Ingested Toxic Bean Lectins on the Gastrointestinal Tract in the Rat.
J Nutr, 115: 1621-29.
Pranoto Y, Anggrahini S, Efendi Z. 2013. Effect of natural and Lactobacillus plantarum fermentation on
in-vitro protein and starch digestibilities of sorghum flour. Food Biosc, 2: 46-52.

61