Authors:
D.G. Nadhifa Doctoral Program of Agricultural Sciences, Postgraduate School, Hasanuddin University, Makassar 90245, Indonesia

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M. Mahendradatta Department of Agricultural Technology, Hasanuddin University, Makassar 90245, Indonesia
Center of Excellence in Science and Technology on Food Product Diversification, Hasanuddin University, Makassar 90245, Indonesia

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F. Bastian Department of Agricultural Technology, Hasanuddin University, Makassar 90245, Indonesia
Center of Excellence in Science and Technology on Food Product Diversification, Hasanuddin University, Makassar 90245, Indonesia

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Abstract

Legumes are not only known to hold many nutritional values, including minerals such as iron, but also to contain antinutrients that can inhibit mineral absorption. Fermentation and germination are deemed simple, accessible, and sustainable ways to improve the nutritional composition of legumes. This study aimed to investigate the effect of spontaneous fermentation and germination on the antinutrients and iron levels of several legumes, consisting of soybean, kidney bean, and mung bean. Each legume type underwent spontaneous fermentation through soaking for 72 h and germination for 72 h, followed by milling to obtain their flours. The results indicated that spontaneous fermentation and germination could effectively reduce all legumes' tannin and phytic acid contents. However, while spontaneous fermentation increased iron content in all legume types, germination decreased iron content in soybean and kidney bean flours. This study has revealed that spontaneous fermentation served as the most effective method to reduce antinutrients and enhance iron levels in legumes. Therefore, this study is expected to support the fulfilment of the body's iron needs through legume's simple processing methods, such as spontaneous fermentation.

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  • Anaemene, D. and Fadupin, G. (2022). Anti-nutrient reduction and nutrient retention capacity of fermentation, germination and combined germination-fermentation in legume processing. Applied Food Research, 2(1): 100059.

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  • Atudorei, D., Stroe, S.-G., and Codină, G.G. (2021). Impact of germination on the microstructural and physicochemical properties of different legume types. Plants, 10(3): 592.

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  • Grillet, L., Mari, S., and Schmidt, W. (2014). Iron in seeds – loading pathways and subcellular localization. Frontiers in Plant Science, 4: 535.

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  • Maldonado-Alvarado, P., Pavón-Vargas, D.J., Abarca-Robles, J., Valencia-Chamorro, S., and Haros, C.M. (2023). Effect of germination on the nutritional properties, phytic acid content, and phytase activity of quinoa (Chenopodium quinoa Willd). Foods, 12(2): 389.

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  • Mohammed, B.M., Mohamed Ahmed, I.A., Alshammari, G.M., Qasem, A.A., Yagoub, A.E.A., Ahmed, M.A., Abdo, A.A.A., and Yahya, M.A. (2023). The effect of germination and fermentation on the physicochemical, nutritional, and functional quality attributes of samh seeds. Foods, 12(22): 4133.

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  • Nurhasanah, I. (2023). Analisis kadar zat besi (Fe) pada tepung kulit kentang (Analysis of iron (Fe) content in potato peel flour). Jurnal Ners, 7(2): 10051008.

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Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
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ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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