Dai Shi, Andrea K Stone, Zahra Jafarian, Enyu Liu, Caishuang Xu, Aarti Bhagwat, Yuping Lu, Peng Gao, Brittany Polley, Pankaj Bhowmik, Nandhakishore Rajagopalan, Takuji Tanaka, Darren R Korber, Michael T Nickerson
Fermentation of pulses as a clean processing technique has been reported to have a favorable impact on the functional and nutritional quality of the starting materials. Compared to commonly fermented pulses such as peas and chickpeas, limited information is available on the effect of fermentation on lentils, especially when using a high protein isolate (>80% protein) as compared to seeds or flours. Therefore, in the present work, lentil protein isolate was used as a feedstock for submerged fermentation with Aspergillus niger, Aspergillus oryzae, or Lactobacillus plantarum...
May 20, 2024: Journal of Food Science