Solid state fermentation as a method to reduce anti-nutritional factors in the flour of Artocarpus altilis fruits
With solid-state fermentation, complex organic substances are used in simple ones by the action of microbial enzymes and the physical chemical characteristics of the food are modified, leading to an improvement in the bioavailability and quality of the nutrients when different plant species are used...
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| Format: | Online |
| Language: | spa |
| Published: |
Universidad Pedagógica y Tecnológica de Colombia
2022
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/15506 |
| _version_ | 1801706358770237440 |
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| author | Brea Maure, Odelín Borrás Sandoval, Luis Miguel Rache Cardenal, Leidy Yanira |
| author_facet | Brea Maure, Odelín Borrás Sandoval, Luis Miguel Rache Cardenal, Leidy Yanira |
| author_sort | Brea Maure, Odelín |
| collection | OJS |
| description | With solid-state fermentation, complex organic substances are used in simple ones by the action of microbial enzymes and the physical chemical characteristics of the food are modified, leading to an improvement in the bioavailability and quality of the nutrients when different plant species are used as animal feed. Secondary metabolites produced by plants can affect the health of animals when they consume them. Eliminating or reducing the quantity of harmful compounds, in addition to improving the nutritional value, is a priority. In the present work, solid state fermentation with some modifications is evaluated as an option to eliminate or reduce the content of tannins and saponins present in the flour of the fruit of Artocarpus altilis (breadfruit). The effect of fermentation time, the addition of urea, vitafer and calcium carbonate at different concentrations was analyzed. The results of the phytochemical screening and the quantification of tannins and saponins in the different fermentation variations show that adding Vitafer (5%) and calcium carbonate (0.6%) decreases the concentration of tannins and saponins in the flour of the fruit of Artocarpus altilis.
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| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-15506 |
| institution | Revista Ciencia en Desarrollo |
| language | spa |
| publishDate | 2022 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-155062023-06-26T20:43:15Z Solid state fermentation as a method to reduce anti-nutritional factors in the flour of Artocarpus altilis fruits Fermentación en estado sólido como método para reducir factores antinutricionales en la harina de frutos de Artocarpus altilis Brea Maure, Odelín Borrás Sandoval, Luis Miguel Rache Cardenal, Leidy Yanira factores antinutricionales, fermentación en estado sólido, Vitafer, carbonato de calcio antinutriotional factors, solid state fermentation, vitafer, calcium carbonate With solid-state fermentation, complex organic substances are used in simple ones by the action of microbial enzymes and the physical chemical characteristics of the food are modified, leading to an improvement in the bioavailability and quality of the nutrients when different plant species are used as animal feed. Secondary metabolites produced by plants can affect the health of animals when they consume them. Eliminating or reducing the quantity of harmful compounds, in addition to improving the nutritional value, is a priority. In the present work, solid state fermentation with some modifications is evaluated as an option to eliminate or reduce the content of tannins and saponins present in the flour of the fruit of Artocarpus altilis (breadfruit). The effect of fermentation time, the addition of urea, vitafer and calcium carbonate at different concentrations was analyzed. The results of the phytochemical screening and the quantification of tannins and saponins in the different fermentation variations show that adding Vitafer (5%) and calcium carbonate (0.6%) decreases the concentration of tannins and saponins in the flour of the fruit of Artocarpus altilis. Con la fermentación en estado sólido se convierten sustancias orgánicas complejas en simples por la acción de enzimas microbianas y se modifican las características físico químicas del alimento conllevando a una mejora en la biodisponibilidad y calidad de los nutrientes cuando se utilizan diferentes especies vegetales como alimento animal. Los metabolitos secundarios producidos por las plantas pueden afectar la salud de los animales cuando las consumen. Eliminar o disminuir la cantidad de los compuestos dañinos, además de mejorar el valor nutritivo es una prioridad. En el presente trabajo se evalúa la fermentación en estado sólido con algunas modificaciones como opción para eliminar o disminuir el contenido de taninos y saponinas presentes en la harina del fruto de Artocarpus altilis (árbol del pan). Se analiza el efecto del tiempo de fermentación, la adición de urea, vitafer y carbonato de calcio a distintas concentraciones. Los resultados del tamizaje fitoquímico y la cuantificación de taninos y saponinas en las diferentes variaciones de la fermentación, muestran que adicionando Vitafer (5%) y carbonato de calcio (0.6%) disminuye la concentración de taninos y saponinas en la harina del fruto de Artocarpus altilis. Universidad Pedagógica y Tecnológica de Colombia 2022-07-12 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/15506 10.19053/01217488.v13.n2.2022.15506 Ciencia En Desarrollo; Vol. 13 No. 2 (2022): Vol. 13 Núm. 2 (2022): Vol. 13 Núm. 2 (2022): Vol 13, Núm.2 (2022): Julio-Diciembre; 201-210 Ciencia en Desarrollo; Vol. 13 Núm. 2 (2022): Vol. 13 Núm. 2 (2022): Vol. 13 Núm. 2 (2022): Vol 13, Núm.2 (2022): Julio-Diciembre; 201-210 2462-7658 0121-7488 spa https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/15506/12656 |
| spellingShingle | factores antinutricionales, fermentación en estado sólido, Vitafer, carbonato de calcio antinutriotional factors, solid state fermentation, vitafer, calcium carbonate Brea Maure, Odelín Borrás Sandoval, Luis Miguel Rache Cardenal, Leidy Yanira Solid state fermentation as a method to reduce anti-nutritional factors in the flour of Artocarpus altilis fruits |
| title | Solid state fermentation as a method to reduce anti-nutritional factors in the flour of Artocarpus altilis fruits |
| title_alt | Fermentación en estado sólido como método para reducir factores antinutricionales en la harina de frutos de Artocarpus altilis |
| title_full | Solid state fermentation as a method to reduce anti-nutritional factors in the flour of Artocarpus altilis fruits |
| title_fullStr | Solid state fermentation as a method to reduce anti-nutritional factors in the flour of Artocarpus altilis fruits |
| title_full_unstemmed | Solid state fermentation as a method to reduce anti-nutritional factors in the flour of Artocarpus altilis fruits |
| title_short | Solid state fermentation as a method to reduce anti-nutritional factors in the flour of Artocarpus altilis fruits |
| title_sort | solid state fermentation as a method to reduce anti nutritional factors in the flour of artocarpus altilis fruits |
| topic | factores antinutricionales, fermentación en estado sólido, Vitafer, carbonato de calcio antinutriotional factors, solid state fermentation, vitafer, calcium carbonate |
| topic_facet | factores antinutricionales, fermentación en estado sólido, Vitafer, carbonato de calcio antinutriotional factors, solid state fermentation, vitafer, calcium carbonate |
| url | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/15506 |
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