Gelatinization and fermentation synergy: investigating the protein digestibility, mineral bioaccessibility and microstructural transformations of black mash beans through Saccharomyces cerevisiae and Lactobacillus spp

Figures & data

Table 1. Effect of gelatinization and fermentation of black mash bean flour fermented via Saccharomyces cerevisiae MK-157 and Lactobacillus E14 on protein solubility, in vitro protein digestibility and proteases activity.

Sample	Protein solubility (µg/mL)	In Vitro protein digestibility (%)	Proteases activity (U/g)
RMBF-Lactobacillus E14	736.22 ± 2.32^c	87.54 ± 1.20^b	5521.45 ± 3.37^b
RMBF-Saccharomyces cerevisiae MK-157	651.12 ± 2.17^d	84.23 ± 1.05^c	5488.56 ± 3.31^c
GMBF-Lactobacillus E14	561.31 ± 1.82^e	81.67 ± 0.92^d	5421.23 ± 3.20^d
GMBF-Saccharomyces cerevisiae MK-157	758.50 ± 2.51^b	90.12 ± 1.37^a	5546.78 ± 3.45^a
RMBF	2313.51 ± 4.64^a	68.11 ± 0.47^f	ND
GMBF	513.52 ± 1.43^f	76.56 ± 0.68^e	1010.87 ± 2.78^e

Each value is expressed as mean ± SD for sample size (n = 3). Superscripts written in different alphabets within a column indicate statistically significant differences at p ≤ .05, while the same alphabets within a column indicate insignificant differences at p ≥ .05 among values. Where: ND; not detected.

Figure 1. Bright field microscopy of : (a) RMBF, (b) GMBF, (c) RMBF Saccharomyces cerevisiae MK-157, (d) GMBF S. cerevisae MK-157, (e) RMBF Lactobacillus sp. E14, and (f) GMBF Lactobacillus sp. E14.

Where, RMBF; raw mash bean flour, GMBF; fermented mash bean flour

Table 2. Effect of gelatinization and fermentation of black mash bean flour fermented via Saccharomyces cerevisiae MK-157 and Lactobacillus E14 on mineral composition and in vitro mineral bioavailability.

	RMBF-Lactobacillus E14	RMBF-Saccharomyces cerevisiae MK-157	GMBF- Lactobacillus E14	GMBF-Saccharomyces cerevisiae MK-157	RMBF	GMBF
Minerals (ppm)
Calcium	12.99 ± 0.02^d	13.23 ± 0.04^c	12.27 ± 0.05^e	13.68 ± 0.07^b	13.73 ± 0.08^a	10.69 ± 0.01^f
Magnesium	4.15 ± 0.05^c	4.01 ± 0.02^e	4.19 ± 0.06^b	4.10 ± 0.04^d	4.21 ± 0.08^a	3.97 ± 0.01^f
Copper	0.13 ± 0.03^c	0.17 ± 0.06^a	0.12 ± 0.02^d	0.14 ± 0.04^b	0.12 ± 0.02^d	0.10 ± 0.02^e
Iron	2.08 ± 0.07^b	1.92 ± 0.05^c	1.29 ± 0.03^e	1.41 ± 0.06^d	2.72 ± 0.08^a	0.72 ± 0.01^f
Potassium	175.41 ± 1.02^d	171.8 ± 0.95^e	172.34 ± 0.98^f	179.93 ± 1.06^b	181.21 ± 1.09^a	175.71 ± 1.04^c
Sodium	30.51 ± 0.11^b	26.17 ± 0.06^d	30.46 ± 0.09^c	31.51 ± 0.12^a	10.16 ± 0.01^e	9.78 ± 0.03^f
Zinc	0.95 ± 0.05^c	0.90 ± 0.04^d	0.99 ± 0.07^b	0.94 ± 0.03^e	1.04 ± 0.09^a	0.89 ± 0.02^f
In-vitro Bioavailability (%)
Calcium	79.10 ± 0.21^c	80.23 ± 0.25^b	77.11 ± 0.18^d	83.56 ± 0.27^a	63.66 ± 0.15^f	66.42 ± 0.10^e
Iron	87.32 ± 0.30^a	85.17 ± 0.28b	75.12 ± 0.21^d	78.34 ± 0.25^c	69.34 ± 0.13^f	70.23 ± 0.18^e
Zinc	80.23 ± 0.17^c	79.14 ± 0.15^d	85.11 ± 0.21^a	82.45 ± 0.19^b	72.24 ± 0.12^e	73.67 ± 0.11^f

Each value is expressed as mean ± SD for sample size (n = 3). Superscripts written in different alphabets within a row indicate statistically significant differences at p ≤ .05, while the same alphabets within a column indicate insignificant differences at p ≥ .05 among values.

Figure 2. Scanning electron microscopy of: (a) RMBF, (b) GMBF, (c) RMBF Saccharomyces cerevisiae MK-157, (d) GMBF S. cerevisae MK-157, (e) RMBF Lactobacillus sp. E14, and (f) GMBF Lactobacillus sp. E14.

Where, RMBF; raw mash bean flour, GMBF; fermented mash bean flour

Figure 3. Electrophoretic analysis of extracted protein samples: Lane 1: Marker, Lane 2: Gelatinized mash bean flour (GMBF), Lane 3: Raw mash bean flour (RMBF), Lane 4: GMBF fermented by S. cerevisae MK-157, Lane 5: GMBF fermented by Lactobacillus sp. E14, Lane 6: RMBF fermented by S. cerevisae MK-157, Lane 7: RMBF fermented by Lactobacillus sp. E14.