The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Value of Blue Lupin Seeds

Abstract

The eff ect of 24-hour fermentation of lupin seeds by diff erent yeast strains on their chemical composition was determined. Aft er fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity signifi cantly improved. The amino acid profi le of fermented products was similar to that of raw lupin seeds. The signifi cant reduction in the mass fraction of oligosaccharides and phytate, but not of alkaloids was found. The pH level of fermented products decreased as a consequence of the increase of lactic and propionic acid mass fractions. The most favourable changes in the chemical composition of blue lupin seeds were obtained in fermentation with Saccharomyces cerevisiae baker's yeast and Fermivin 7013 strain.