Year: 2018 | Month: December | Volume 8 | Issue 2
Reduction of Phenolics, Tannins and Cyanogenic Glycosides Contents in Fermented Beverage of Linseed (Linum usitatissimum)
Abstract:
Linseed (Linum usitatissimum) is a highly nutritious oilseed with exceptionally high contents of α-linolenic acid (ALA), dietary fiber, good quality protein and phyto-estrogens. It is the richest known vegetable source of omega-3 fatty acid and various minerals. But it also contains anti-nutritional factors like phenolics, tannins and cyanogenic glycosides that are known to inhibit the activity of digestive enzymes and interfere with availability of nutrients especially minerals like calcium and iron. Hence, an attempt was made to reduce anti-nutrients by different processes like soaking, roasting, fermentation etc. Lactic acid bacterial strains were isolated from linseed, screened and isolate LAB-3 was selected based on high titrable acid production (0.08%), desired sour-sweet taste and good flavor after fermentation. Probiotic cultures viz., Lactobacillus acidophilus, Bacillus mesentericus and Saccharomyces boulardii; wine yeast Saccharomyces ellipsoideus and lactic acid bacterial isolate LAB-3 were used in fermentation of linseed beverage. The quantity of anti-nutritional factors viz., total phenolics, tannins and cyanogenic glycosides were estimated. Significant reductions in total phenolics and tannins were observed in L. acidophilus and isolate LAB-3 treatments. Fermented beverage had 58% reduced phenolics and 66% reduced tannins compared to raw seed (control). This significant reduction in phenolics and tannins were observed with lactic acid bacteria than yeasts. The highest per cent reduction in cyanogenic glycosides was observed with L. acidophilus inoculation (66% followed by isolate LAB-3 (65%) and B. mesentericus (58%). The observed antinutritional factors reduction ability may be due to enzymes like linamarase and β-glucosidase production by tested microorganisms. It is concluded that, microbial intervention can be exploited very conveniently to reduce the anti-nutrients contents and to improve nutritional quality of linseed.
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