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Starch and protein analysis in buckwheat (Fagopyrum esculentum Moench) sprouts enriched with probiotic yeast

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-3265-547X
cris.virtual.author-orcid0000-0003-1535-9625
cris.virtual.author-orcid0000-0003-2530-6535
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid091e5383-d189-49f2-92f7-53eca8eeb034
cris.virtualsource.author-orcid8bc52f42-5907-41e7-a4eb-db64358a4285
cris.virtualsource.author-orcid9af677aa-a894-4dc6-8898-f77473ec4e6d
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe study aimed to investigate the effect of modification of Fagopyrum esculentum Moench sprouts by probiotic yeast strain on their nutritional value related to protein and starch. For this purpose, an attempt was also made to 1) evaluate the digestibility of protein and starch and 2) examine anti-nutritional factors that may affect the digestibility of the indicated macronutrients. Probiotic-rich sprouts were characterized by the highest content of total protein, free amino acids and peptides, resistant starch, and total free sugars. In addition, the amino acid profile of buckwheat sprouts changed compared to seeds. Modified buckwheat sprouts were characterized by a higher content of sulfur amino acids compared to seeds and control sprouts. The highest methionine content was found in sprouts rich in probiotics, 4.65 ± 0.29 mg/g 16gN. The results show also that the modification reduced protein and starch digestibility by 7.4% and 4.2%, respectively, compared to the seed. The digestibility may have been influenced by anti-nutritional compounds contained in the raw material, i.e. condensed tannins, phenols and α-amylase inhibitor. The presented research gives a new direction for the use of the raw material of buckwheat sprouts.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Żywienia Człowieka i Dietetyki
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.contributor.authorMolska, Marta
dc.contributor.authorReguła, Julita
dc.contributor.authorZielińska-Dawidziak, Magdalena
dc.contributor.authorTomczak, Aneta
dc.contributor.authorŚwieca, Michał
dc.date.access2025-10-23
dc.date.accessioned2025-10-28T12:53:28Z
dc.date.available2025-10-28T12:53:28Z
dc.date.copyright2022-08-28
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if6,0
dc.description.number1 October 2022
dc.description.points100
dc.description.versionfinal_published
dc.description.volume168
dc.identifier.doi10.1016/j.lwt.2022.113903
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5553
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0023643822008386
dc.languageen
dc.relation.ispartofLWT - Food Science and Technology
dc.relation.pagesart. 113903
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enFagopyrum esculentum Moench
dc.subject.enSaccharomyces boulardii
dc.subject.enin vitro digestibility
dc.subject.enprotein content
dc.subject.enstarch content
dc.titleStarch and protein analysis in buckwheat (Fagopyrum esculentum Moench) sprouts enriched with probiotic yeast
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume168