KANDUNGAN GIZI DAN MUTU PROTEIN TEPUNG BIJI KELOR TERFERMENTASI
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Published
27 December 2019
Keywords:
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fermentation, Moringa oleifera, nutritional content, protein quality
Abstract
Moringa oleifera seed has the potential as a source of new food ingredients having high nutritional content, especially protein. The objective of this study was to evaluate the effect of fermentation toward biochemical composition and in vitro protein digestibility (IVPD) of Moringa seed flour. Fermentation was carried out by soaking the seeds at room temperature (30±2°C) for 24 and 48 h, either naturally (without starter addition) and with starter addition (i.e. commercial starter containing lactic acid bacteria/LAB). Unfermented and fermented seeds were processed into flour and their proximate composition, antitrypsin, tannin and IVPD were analyzed. The statistical methods used were ANOVA and Duncan's test at confi-dence level of 95%. The best treated flour was chosen using the De Garmo method and the amino acid profile was then analyzed. Protein digestibility-corrected amino acids (PDCAAS) were calculated to deter-mine the biological quality of proteins. The results showed that fermentation affected the changes in bio-chemical composition of the flour. Longer fermentation time could reduce the crude protein and antitrypsin content in both types of fermentation. On the other hand, there was an increase in tannin content during fermentation. The IVPD also increased by 75% at 48 h fermentation from the initial digestibility of raw seeds of 71%, thus increase in tannin content did not affect the IVPD. Natural fermentation of moringa seeds for 48-hour resulted in the best flour with IVPD and PDCAAS values of 75.33% and 0.18 (18.31%) respectively.
References
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Almeida CC, Monteiro MLG, da Costa-Lima BRC, Alvares TS, Conte-Junior CA. 2015. In vitro di-gestibility of commercial whey protein supple-ment. LWT- Food Sci Technol 61: 7-11. DOI: 10.1016/j.lwt.2014.11.038.
Amorim ELC, Nascimento JE, Monteiro JM, Sobrinho TJSP, Araújo TAS, Albuquerque UP. 2008. A simple and accurate procedure for the determination of tannin and flavonoid levels and some applications in ethnobotany and ethno-pharmacology. Funct Ecosyst Communities 2: 88-94.
Anwar F, Rashid U. 2007. Physico-chemical charac-teristic of Moringa oleifera seeds and seed oil from a wild provenance of Pakistan. Pak J Bot 39: 1443-1453.
[AOAC] Association of Official Analytical Chemist. 2012. Official methods of analysis of the association of analytical chemist. Arlington: The Association of Official Analytical Chemist, Inc.
Avilés-Gaxiola S, Chuck-Hernández C, Saldívar SOS. 2017. Inactivation methods of trypsin inhi-bitor in legumes: a review. J Food Sci 83: 17-29. DOI: 10.1111/1750-3841.13985.
Barakat H, Ghazal GA. 2016. Physicochemical properties of Moringa oleifera seeds and their edible oil cultivated at different regions in Egypt. Food Nutr Sci 7: 472-484. DOI: 10.4236/fns.20 16.76049.
Çabuk B, Nosworthy MG, Stone AK, Korber DR, Tanaka T, House JD, Nickerson MT. 2018. Effect of fermentation on the protein digestibility and levels of non-nutritive compounds of pea protein concentrate. Food Technol Biotech 56: 257-264. DOI: 10.17113/ftb.56.02.18.5450.
Compaore WR, Nikiema PA, Bassole HIN, Savadogo A, Mouecoucou J, Hounhouigan D, Traore SS. 2011. Chemical composition and antioxidative properties of seeds of Moringa oleifera and pulps of Parkia biglobosa and
Adansonia digitata commonly used in food fortification in Burkina Faso. Curr Res J Bio Sci 3: 64-72.
Dakare MA, Ameh DA, Agbaji AS. 2011. Biochemi-cal assessment of “Daddawa” food seasoning produced by fermentation of pawpaw (Caria papaya) seeds. Pakistan J Nutr 10: 220-223. DOI: 10.3923/pjn.2011.220.223.
Darmawan MR, Andreas P, Jos B, Sumardiono S. 2013. Modifikasi ubi kayu dengan proses fer-mentasi menggunakan starter Lactobacillus ca-sei untuk produk pangan. J Teknol Kimia Indus-tri 2: 137-145.
De Garmo EP, Sullivan WG, Canada JR. 1984. Engineering Economy. Seventh Edition. Macmi-llan Pub. Co, New York.
Effiong OO, Umoren UE. 2011. Effects of multipro-cessing techniques on the chemical composi-tion of horse eye beans (Mucuna urens). Asian J Anim Sci 5: 340-248. DOI: 10.3923/ajas.2011. 340.348.
Ertaş N, Türker S. 2012. The role of soaking process on mineral HCl-extractibilities, phytic acid con-tent and trypsin inhibitor activity of common bean bulgur. Food Sci Technol Res 18: 445-453. DOI: 10.3136/fstr.18.445.
Hsu HW, Sutton NE, Banjo MO, Satterlee LD, Kendrick JG. 1977. The C-PER and T-PER assays for protein quality. Food Technol 32: 69-73.
Iheke E, Oshodi A, Omoboye A, Ogunlalu O. 2017. Effect of fermentation on the physicochemical properties and nutritionally valuable minerals of locust bean (Parkia biglobosa). Am J Food Technol 12: 379-384. DOI: 10.3923/ajft.2017.37 9.384.
Ijarotimi OS, Adeoti OA, Ariyo O. 2013. A compara-tive study on nutrient composition, phytochemi-cal and functional characteristic of raw, germi-nated and fermented Moringa Oleifera seed flour. Food Sci Nutr 1: 452-463. DOI: 10.1002/f sn3.70.
Jin L, Wang Y, Iwaasa AD, Xu Z, Schellenberg MP, Zhang YG, Liu XL, McAllister TA. 2012. Effect of condensed tannins on ruminal degradability of purple prairie clover (Dalea purpurea Vent.) harvested at two growth stages. Anim Feed Sci Tech 176: 17-25. DOI: 10.1016/j.anifeedsci.201 2.07.003.
Kakade ML, Rackis JJ, McGhee JE, Puski G. 1974. Determination of trypsin inhibitor activity of soy products: a collaborative analysis of an impro-ved procedure. Cereal Chem 51: 377-382.
Li Y, Peng X, Chen H. 2013. Comparative charac-terization of proteins secreted by Neurospora sitophila in solid-state and submerged ferment-ation. J Biosci Bioeng 116: 493-498. DOI: 10.10 16/j.jbiosc.2013.04.001.
Mehdidazeh S, Lasekan O, Muhammad K, Baharin B. 2015. Variability in the fermentation index, polyphenols and amino acids of 4 seeds of ram-butan (Nephelium lappaceum L.) during ferme-ntation. J Food Compos Anal 37: 128-135. DOI: 10.1016/j.jfca.2014.06.017.
Mune MAM, Nyobe EC, Bassogog CB dan Minka SR. 2016. A comparison on the nutritional quali-ty of proteins from Moringa oleifera leaves and seeds. Cogent Food Agric 2: 1-8. DOI: 10.1080/ 23311932.2016.1213618.
Naumann HD, Tedeschi LO, Zeller WE dan Huntley NF. 2017. The role of condensed tannins in ru-minant animal prooduction: advanced, limita-tions and future directions. R Bras Zootec 46: 929-949. DOI: 10.1590/s1806-9290201700120 0009.
Nazarni R, Purnama D, Umar S, Eni H. 2016. The effect of fermentation on total phenolic, flavo-noid and tannin content and its relation to anti-bacterial activity in jaruk tigarun (Crataeva nurvala, Buch HAM). Int Food Res J 23: 309-315.
Okorie CP, Olasupo NA. 2013. Controlled fermenta-tion and preservation of UGBA an indigenous Nigerian fermented food. SpringerPlus 2:1-9. DOI: 10.1186/2193-1801-2-470.
Olagbemide PT, Philip CNA. 2014. Proximate analy-sis and chemical composition of raw and de-fatted Moringa oleifera kernel. Adv in Life Sci Technol 24: 92-98.
Olasupo NA, Okorie CP, Oguntoyinbo FA. 2016. The biotechnology of ugba, a Nigerian tradition-nal fermented food condiment. Front Microbiol 7: 1-10. DOI: 10.3389/fmicb.2016.01153.
Oliveira JTA, Silveira SB, Vasconcelos IM, Cavada BS, Moreira RA. 1999. Compositional and nutri-tional attributes of seeds from the multiple pur-pose tree Moringa oleifera Lamarck. J Sci Food Agr 79: 815-820. DOI: 10.1002/(SICI)1097-0010(19990501)79:6<815::AID-JSFA290>3.0.C O;2-P.
Oloyede OO, James S, Ocheme OB, Chinma CE, Akpa VE. 2016. Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour. Food Sci and Nutr 4: 89-95. DOI: 10.1002/fsn3.262.
Osman MA, Gassem M. 2013. Effects of domestic processing on trypsin inhibitor, phytic acid, ta-nins and in vitro protein digestibility of three sor-ghum varieties. Int J Agric Technol 9: 1189-1198.
Perez-Gregorio MR, Mateus N de Freitas V. 2014. Rapid screening and identification of new so-luble tannin-salivary protein aggregates in Sali-va by mass spectrometry (MALDI-TOF-TOF and FIA-ESI-MS). Langmuir 30: 8528-8537. DOI: 10.1021/la502184f.
Pranoto Y, Anggrahini S, Efendi Z. 2013. Effect of natural and Lactobcillus plantarum fermentation on in vitro protein and starch digestibilities of sorghum flour. Food Biosci 2: 46-52. DOI: 10.10 16/j.fbio.2013.04.001.
Rayan AM, Embaby HE. 2016. Effects of dehulling, soaking, and cooking on the nutritional quality of Moringa oleifera seeds. J Agroaliment Pro-cess Technol 22: 156-165.
Simwaka JE, Chamba MVM, Huiming Z, Masamba KG dan Luo Y. 2017. Effect of fermentation on physicochemical and antinutritional factors of complementary foods from millet, sorghum, pumpkin and amaranth seed flours. Int Food Res J 24: 1869-1879.
Theodoridou K, Aufrère J, Andueza D, Pourrat J, Le Morvan A, Stringano E, Mueller-Harvey I, Baumont R. 2010. Effects of condensed tannins in fresh sainfoin (Onobrychis viciifolia) on in vivo and in situ digestion in sheep. Anim Feed Sci Technol 160: 23-38. DOI: 10.1016/j.anifeed sci.2010.06.007.
Thierry NN, Leopold TN, Didier M, Moses FMC. 2013. Effect of pure culture fermentation on bio-chemical composition of Moringa oleifera lam leaves powders. Food Nutr Sci 4: 851-859. DOI: 10.4236/fns.2013.48111.
British Microbiol Res J 4: 1285-1298. DOI: 10.9734/BMRJ/2014/ 11511.
Adeoti OA, Osundahunsi OF. 2011. Nutritional characteristics of maize-based complementary food enriched with fermented and germinated Moringa oleifera seed flour. Int J Food Sci 6: 350-357. DOI: 10.19070/2326-3350-1700062.
Almeida CC, Monteiro MLG, da Costa-Lima BRC, Alvares TS, Conte-Junior CA. 2015. In vitro di-gestibility of commercial whey protein supple-ment. LWT- Food Sci Technol 61: 7-11. DOI: 10.1016/j.lwt.2014.11.038.
Amorim ELC, Nascimento JE, Monteiro JM, Sobrinho TJSP, Araújo TAS, Albuquerque UP. 2008. A simple and accurate procedure for the determination of tannin and flavonoid levels and some applications in ethnobotany and ethno-pharmacology. Funct Ecosyst Communities 2: 88-94.
Anwar F, Rashid U. 2007. Physico-chemical charac-teristic of Moringa oleifera seeds and seed oil from a wild provenance of Pakistan. Pak J Bot 39: 1443-1453.
[AOAC] Association of Official Analytical Chemist. 2012. Official methods of analysis of the association of analytical chemist. Arlington: The Association of Official Analytical Chemist, Inc.
Avilés-Gaxiola S, Chuck-Hernández C, Saldívar SOS. 2017. Inactivation methods of trypsin inhi-bitor in legumes: a review. J Food Sci 83: 17-29. DOI: 10.1111/1750-3841.13985.
Barakat H, Ghazal GA. 2016. Physicochemical properties of Moringa oleifera seeds and their edible oil cultivated at different regions in Egypt. Food Nutr Sci 7: 472-484. DOI: 10.4236/fns.20 16.76049.
Çabuk B, Nosworthy MG, Stone AK, Korber DR, Tanaka T, House JD, Nickerson MT. 2018. Effect of fermentation on the protein digestibility and levels of non-nutritive compounds of pea protein concentrate. Food Technol Biotech 56: 257-264. DOI: 10.17113/ftb.56.02.18.5450.
Compaore WR, Nikiema PA, Bassole HIN, Savadogo A, Mouecoucou J, Hounhouigan D, Traore SS. 2011. Chemical composition and antioxidative properties of seeds of Moringa oleifera and pulps of Parkia biglobosa and
Adansonia digitata commonly used in food fortification in Burkina Faso. Curr Res J Bio Sci 3: 64-72.
Dakare MA, Ameh DA, Agbaji AS. 2011. Biochemi-cal assessment of “Daddawa” food seasoning produced by fermentation of pawpaw (Caria papaya) seeds. Pakistan J Nutr 10: 220-223. DOI: 10.3923/pjn.2011.220.223.
Darmawan MR, Andreas P, Jos B, Sumardiono S. 2013. Modifikasi ubi kayu dengan proses fer-mentasi menggunakan starter Lactobacillus ca-sei untuk produk pangan. J Teknol Kimia Indus-tri 2: 137-145.
De Garmo EP, Sullivan WG, Canada JR. 1984. Engineering Economy. Seventh Edition. Macmi-llan Pub. Co, New York.
Effiong OO, Umoren UE. 2011. Effects of multipro-cessing techniques on the chemical composi-tion of horse eye beans (Mucuna urens). Asian J Anim Sci 5: 340-248. DOI: 10.3923/ajas.2011. 340.348.
Ertaş N, Türker S. 2012. The role of soaking process on mineral HCl-extractibilities, phytic acid con-tent and trypsin inhibitor activity of common bean bulgur. Food Sci Technol Res 18: 445-453. DOI: 10.3136/fstr.18.445.
Hsu HW, Sutton NE, Banjo MO, Satterlee LD, Kendrick JG. 1977. The C-PER and T-PER assays for protein quality. Food Technol 32: 69-73.
Iheke E, Oshodi A, Omoboye A, Ogunlalu O. 2017. Effect of fermentation on the physicochemical properties and nutritionally valuable minerals of locust bean (Parkia biglobosa). Am J Food Technol 12: 379-384. DOI: 10.3923/ajft.2017.37 9.384.
Ijarotimi OS, Adeoti OA, Ariyo O. 2013. A compara-tive study on nutrient composition, phytochemi-cal and functional characteristic of raw, germi-nated and fermented Moringa Oleifera seed flour. Food Sci Nutr 1: 452-463. DOI: 10.1002/f sn3.70.
Jin L, Wang Y, Iwaasa AD, Xu Z, Schellenberg MP, Zhang YG, Liu XL, McAllister TA. 2012. Effect of condensed tannins on ruminal degradability of purple prairie clover (Dalea purpurea Vent.) harvested at two growth stages. Anim Feed Sci Tech 176: 17-25. DOI: 10.1016/j.anifeedsci.201 2.07.003.
Kakade ML, Rackis JJ, McGhee JE, Puski G. 1974. Determination of trypsin inhibitor activity of soy products: a collaborative analysis of an impro-ved procedure. Cereal Chem 51: 377-382.
Li Y, Peng X, Chen H. 2013. Comparative charac-terization of proteins secreted by Neurospora sitophila in solid-state and submerged ferment-ation. J Biosci Bioeng 116: 493-498. DOI: 10.10 16/j.jbiosc.2013.04.001.
Mehdidazeh S, Lasekan O, Muhammad K, Baharin B. 2015. Variability in the fermentation index, polyphenols and amino acids of 4 seeds of ram-butan (Nephelium lappaceum L.) during ferme-ntation. J Food Compos Anal 37: 128-135. DOI: 10.1016/j.jfca.2014.06.017.
Mune MAM, Nyobe EC, Bassogog CB dan Minka SR. 2016. A comparison on the nutritional quali-ty of proteins from Moringa oleifera leaves and seeds. Cogent Food Agric 2: 1-8. DOI: 10.1080/ 23311932.2016.1213618.
Naumann HD, Tedeschi LO, Zeller WE dan Huntley NF. 2017. The role of condensed tannins in ru-minant animal prooduction: advanced, limita-tions and future directions. R Bras Zootec 46: 929-949. DOI: 10.1590/s1806-9290201700120 0009.
Nazarni R, Purnama D, Umar S, Eni H. 2016. The effect of fermentation on total phenolic, flavo-noid and tannin content and its relation to anti-bacterial activity in jaruk tigarun (Crataeva nurvala, Buch HAM). Int Food Res J 23: 309-315.
Okorie CP, Olasupo NA. 2013. Controlled fermenta-tion and preservation of UGBA an indigenous Nigerian fermented food. SpringerPlus 2:1-9. DOI: 10.1186/2193-1801-2-470.
Olagbemide PT, Philip CNA. 2014. Proximate analy-sis and chemical composition of raw and de-fatted Moringa oleifera kernel. Adv in Life Sci Technol 24: 92-98.
Olasupo NA, Okorie CP, Oguntoyinbo FA. 2016. The biotechnology of ugba, a Nigerian tradition-nal fermented food condiment. Front Microbiol 7: 1-10. DOI: 10.3389/fmicb.2016.01153.
Oliveira JTA, Silveira SB, Vasconcelos IM, Cavada BS, Moreira RA. 1999. Compositional and nutri-tional attributes of seeds from the multiple pur-pose tree Moringa oleifera Lamarck. J Sci Food Agr 79: 815-820. DOI: 10.1002/(SICI)1097-0010(19990501)79:6<815::AID-JSFA290>3.0.C O;2-P.
Oloyede OO, James S, Ocheme OB, Chinma CE, Akpa VE. 2016. Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour. Food Sci and Nutr 4: 89-95. DOI: 10.1002/fsn3.262.
Osman MA, Gassem M. 2013. Effects of domestic processing on trypsin inhibitor, phytic acid, ta-nins and in vitro protein digestibility of three sor-ghum varieties. Int J Agric Technol 9: 1189-1198.
Perez-Gregorio MR, Mateus N de Freitas V. 2014. Rapid screening and identification of new so-luble tannin-salivary protein aggregates in Sali-va by mass spectrometry (MALDI-TOF-TOF and FIA-ESI-MS). Langmuir 30: 8528-8537. DOI: 10.1021/la502184f.
Pranoto Y, Anggrahini S, Efendi Z. 2013. Effect of natural and Lactobcillus plantarum fermentation on in vitro protein and starch digestibilities of sorghum flour. Food Biosci 2: 46-52. DOI: 10.10 16/j.fbio.2013.04.001.
Rayan AM, Embaby HE. 2016. Effects of dehulling, soaking, and cooking on the nutritional quality of Moringa oleifera seeds. J Agroaliment Pro-cess Technol 22: 156-165.
Simwaka JE, Chamba MVM, Huiming Z, Masamba KG dan Luo Y. 2017. Effect of fermentation on physicochemical and antinutritional factors of complementary foods from millet, sorghum, pumpkin and amaranth seed flours. Int Food Res J 24: 1869-1879.
Theodoridou K, Aufrère J, Andueza D, Pourrat J, Le Morvan A, Stringano E, Mueller-Harvey I, Baumont R. 2010. Effects of condensed tannins in fresh sainfoin (Onobrychis viciifolia) on in vivo and in situ digestion in sheep. Anim Feed Sci Technol 160: 23-38. DOI: 10.1016/j.anifeed sci.2010.06.007.
Thierry NN, Leopold TN, Didier M, Moses FMC. 2013. Effect of pure culture fermentation on bio-chemical composition of Moringa oleifera lam leaves powders. Food Nutr Sci 4: 851-859. DOI: 10.4236/fns.2013.48111.
Authors
SakinahN., PrangdimurtiE., & PalupiN. S. (2019). KANDUNGAN GIZI DAN MUTU PROTEIN TEPUNG BIJI KELOR TERFERMENTASI. Jurnal Teknologi Dan Industri Pangan, 30(2), 152-160. https://doi.org/10.6066/jtip.2019.30.2.152
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