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Vol. 13 No. 2 (2022)
Vol. 13 Núm. 2 (2022): Vol. 13 Núm. 2 (2022): Vol 13, Núm.2 (2022): Julio-Diciembre

Artículos de investigación / Research papers

Solid state fermentation as a method to reduce anti-nutritional factors in the flour of Artocarpus altilis fruits

https://doi.org/10.19053/01217488.v13.n2.2022.15506

Published 2022-07-12

  • Odelín Brea Maure
    • ,
  • Luis Miguel Borrás Sandoval
    • ,
  • Leidy Yanira Rache Cardenal

Odelín Brea Maure
Docente Universidad de Matanzas, Cuba

Luis Miguel Borrás Sandoval
UPTC

Leidy Yanira Rache Cardenal
UPTC

Abstract

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.

 

Keywords

antinutriotional factors, solid state fermentation, vitafer, calcium carbonate

PDF (Español)

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