Amarjeet KaurToor, Barinderjeet Singh2022-11-122022-11-122022Toor, Barinderjeet Singh (2022). Preparation, characterization and utilization of fermented legume flour in food products (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.https://krishikosh.egranth.ac.in/handle/1/5810189816Legumes are superior sources of macro- and micronutrients which can be further enhanced by fermentation. The present study aimed to determine the effect of fermentation by Rhizopus oligosporus on chemical composition, antioxidant potential and functional properties of some commonly consumed legumes i.e. chickpea (kabuli and desi), pigeon pea and soybean. Results demonstrated increased protein (5 - 14 %) and ash (5 - 15 %) contents in fermented legume flours while carbohydrates, fibre content, total sugars and reducing sugars reduced with fermentation. The bioactive contents and antioxidant properties of chickpea kabuli and desi, and soybean significantly enhanced with fermentation. Although fermented pigeon pea flour exhibited excellent antioxidant properties, the effect of fermentation on such properties was either minimal or insignificant. Phytic acid in all the legumes reduced by 24 - 55 % with fermentation while trypsin inhibition increased by 11 - 46 %. In chickpea kabuli and desi, and pigeon pea saponins increased by 40, 16 and 28 %, respectively, with fermentation while it decreased by 12 % in soybean. Fermentation increased the tannins in chickpea desi (8 %), pigeon pea (10 %) and soybean (43 %) whereas decreasing trend was observed in chickpea kabuli (16 %). The in vitro protein digestibility and contents of minerals as well as essential and non-essential amino acids enhanced with fermentation. Fatty acid composition showed the varied concentrations of polyunsaturated, monounsaturated and saturated fatty acids in fermented legume flours. Moreover, fermentation significantly modified the functional properties of all the legumes. Modification in the conformation of legumes was confirmed by fourier transform infrared spectroscopy (FTIR), X ray diffraction (XRD), scanning electron microscopy (SEM) and differential scanning calorimetric (DSC) analyses. Further, the fermented legume flours were used in the preparation of chapatti, fried snack (matri) and noodles. The following levels of fermented legume flours (chickpea kabuli, chickpea desi, pigeon pea, soybean) were found optimum i.e. chapatti (20, 20, 10, 20 % respectively), fried snack (matri) (30, 20, 20, 30 % respectively) and noodles (20, 10, 10, 20 % respectively). The physicochemical properties of food products revealed enhancement in protein and ash contents as well as in vitro protein digestibility with the incorporation of fermented legume flour. Shelf life evaluation of fermented legume flours and selected samples of chapatti, matri and noodles revealed acceptability during storage. The economic evaluation of food products showed increment in the cost with the incorporation of fermented legume flour which could be justified with the enhancement in the nutritional properties and in vitro protein digestibility. The study concluded that fermentation resulted in an optimal balance of nutrients and antinutrients. The process proved to be a potential tool for tackling the concerns of nutritional security, and thus can be proposed for the development of novel legume-based functional foods.EnglishThesis