A sustainable dry processing method to obtain nutritional and functional chickpea products was developed, yielding protein concentrates suited to prepare products without additives. Chickpeas were milled and air-classified into protein and starch-enriched concentrates. Subsequently, spontaneous solid state fermentation (SSF) with daily back-slopping was performed at 37 °C. The dominant autochthonous lactic acid bacteria (LAB) strains in chickpea flour and enriched fractions were Pediococcus pentosaceus and Pediococcus acidilactici. Strains were selected on their ability to metabolise flatulence-causing α-galactosides. SSF reduced the pH of the doughs in 24h from 6.6 to 4.2. After 72 h, concentrations of raffinose and stachyose were reduced by 88.3–99.1%, while verbascose became undetectable. Moreover, phytic acid reduced with 17% while total phenolic contents increased with 119%. Besides the observed differences in smell, texture and colour, the sourdoughs showed 67% higher water-holding capacity. This natural route to produce chickpea concentrates thus increases both the nutritive and technical functionality.

Industrial relevance

Increasing the sustainability of our food production is required to meet the demand for food of our growing world population. A processing route combining dry fractionation and solid state fermentation is developed to prepare chickpea concentrates with improved nutritional properties. This route is more sustainable as the use of water and thus energy-intensive drying steps are minimised. Moreover, it provides more natural ‘clean-label’ foods, i.e., foods with less additives and minimally processed. Solid state fermentation is used to reduce the presence of anti-nutritional factors, i.e., α-galactosides and phytic acid. Autochthonous LAB were accumulated via back-slopping and employed as starter culture as an alternative to the use of a commercial starter culture. Chickpea sourdoughs with enhanced nutritional quality of chickpea were obtained. The sourdough may be used directly to fortify cereal products like chickpea protein enriched bread or can be dried into a chickpea ingredient for many other applications as well.

开发了一种可持续的干式加工方法以获得营养和功能性鹰嘴豆产品，从而生产出适合于制备无添加剂产品的浓缩蛋白。将鹰嘴豆磨碎并进行空气分类，制成富含蛋白质和淀粉的浓缩物。随后，在37°C进行具有每日反倾斜的自发固态发酵（SSF）。鹰嘴豆粉和浓缩级分中的优势菌是乳酸菌（Pediococcus pentosaceus）和乳酸菌（Pediococcus acidilactici）。选择菌株以代谢引起肠胃气胀的α-半乳糖苷。SSF在24小时内将面团的pH值从6.6降低到4.2。72小时后，棉子糖和水苏糖的浓度降低了88.3–99.1％，而无法检测到高果糖。此外，植酸减少了17％，而总酚含量增加了119％。除了观察到的气味，质地和颜色差异之外，酸面团还显示出高67％的持水量。因此，这种生产鹰嘴豆浓缩物的天然途径增加了营养和技术功能。

行业相关性

为了满足我们不断增长的世界人口对粮食的需求，需要提高粮食生产的可持续性。开发了将干法分馏和固态发酵相结合的加工路线，以制备具有改善的营养特性的鹰嘴豆浓缩物。由于使用了水，因此该路线更具可持续性，因此将能源密集型的干燥步骤减至最少。此外，它提供了更天然的“清洁标签”食品，即添加物少且加工最少的食品。固态发酵用于减少抗营养因子，即α-半乳糖苷和植酸的存在。土生乳酸菌是通过反向倾斜积累的，并被用作发酵剂培养物，以替代商业发酵剂培养物的使用。获得了具有增强的鹰嘴豆营养品质的鹰嘴豆面团。