Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes
The fermentation of acorns and sorghum is an ancient practice among the inhabitants of northeastern Algeria. This study aimed to establish the traditional fermentation processes of acorns and sorghum through a regional survey conducted in Algeria. Additionally, it investigated the impact of fermenta...
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description | The fermentation of acorns and sorghum is an ancient practice among the inhabitants of northeastern Algeria. This study aimed to establish the traditional fermentation processes of acorns and sorghum through a regional survey conducted in Algeria. Additionally, it investigated the impact of fermentation on the physicochemical, functional, antioxidant, and pasting properties, as well as the FT-IR spectroscopic profiles of the flours derived from these fermented materials. Characteristics of fermented sorghum and acorn flours were compared with those of non-fermented flours. The study included a survey that was carried out in Algeria at the regional level to establish the traditional processes for fermented acorns and sorghum. The key findings reveal the existence of two production methods: the first, the oldest, involves fermentation in underground pits called Matmor, while the second, more recent, is conducted outside the Matmor. Most manufacturers employed the new process outside of the Matmor, usually in various sized and shaped containers to meet market demand. Acorns and sorghum flour, obtained by drying and grinding fermented acorns and fermented sorghum grains according to the process carried out outside the Matmor, are characterized by a unique biochemical, functional, and structural composition. Detailed analysis of the flours showed a significant decrease in their physicochemical properties after fermentation, with a simultaneous overall increase in antioxidant activity. Moreover, FT-IR spectroscopy suggests that fermentation differentially affects protein secondary structure and starch crystallinity. |
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This study aimed to establish the traditional fermentation processes of acorns and sorghum through a regional survey conducted in Algeria. Additionally, it investigated the impact of fermentation on the physicochemical, functional, antioxidant, and pasting properties, as well as the FT-IR spectroscopic profiles of the flours derived from these fermented materials. Characteristics of fermented sorghum and acorn flours were compared with those of non-fermented flours. The study included a survey that was carried out in Algeria at the regional level to establish the traditional processes for fermented acorns and sorghum. The key findings reveal the existence of two production methods: the first, the oldest, involves fermentation in underground pits called Matmor, while the second, more recent, is conducted outside the Matmor. Most manufacturers employed the new process outside of the Matmor, usually in various sized and shaped containers to meet market demand. Acorns and sorghum flour, obtained by drying and grinding fermented acorns and fermented sorghum grains according to the process carried out outside the Matmor, are characterized by a unique biochemical, functional, and structural composition. Detailed analysis of the flours showed a significant decrease in their physicochemical properties after fermentation, with a simultaneous overall increase in antioxidant activity. Moreover, FT-IR spectroscopy suggests that fermentation differentially affects protein secondary structure and starch crystallinity.</description><identifier>ISSN: 2227-9717</identifier><identifier>EISSN: 2227-9717</identifier><identifier>DOI: 10.3390/pr12081647</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Acids ; Antioxidants ; Data collection ; Fermentation ; Fermented food ; Flour ; Food products ; Fourier transforms ; Infrared spectroscopy ; Microorganisms ; Physicochemical properties ; Production methods ; Protein structure ; Proteins ; Questionnaires ; Raw materials ; Retention ; Secondary structure ; Sorghum ; Spectroscopic analysis ; Structure-function relationships ; Surveys</subject><ispartof>Processes, 2024-08, Vol.12 (8), p.1647</ispartof><rights>2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). 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This study aimed to establish the traditional fermentation processes of acorns and sorghum through a regional survey conducted in Algeria. Additionally, it investigated the impact of fermentation on the physicochemical, functional, antioxidant, and pasting properties, as well as the FT-IR spectroscopic profiles of the flours derived from these fermented materials. Characteristics of fermented sorghum and acorn flours were compared with those of non-fermented flours. The study included a survey that was carried out in Algeria at the regional level to establish the traditional processes for fermented acorns and sorghum. The key findings reveal the existence of two production methods: the first, the oldest, involves fermentation in underground pits called Matmor, while the second, more recent, is conducted outside the Matmor. Most manufacturers employed the new process outside of the Matmor, usually in various sized and shaped containers to meet market demand. Acorns and sorghum flour, obtained by drying and grinding fermented acorns and fermented sorghum grains according to the process carried out outside the Matmor, are characterized by a unique biochemical, functional, and structural composition. Detailed analysis of the flours showed a significant decrease in their physicochemical properties after fermentation, with a simultaneous overall increase in antioxidant activity. Moreover, FT-IR spectroscopy suggests that fermentation differentially affects protein secondary structure and starch crystallinity.</abstract><cop>Basel</cop><pub>MDPI AG</pub><doi>10.3390/pr12081647</doi><orcidid>https://orcid.org/0000-0001-5981-6109</orcidid><orcidid>https://orcid.org/0000-0002-6629-2961</orcidid><orcidid>https://orcid.org/0000-0002-3249-8929</orcidid><orcidid>https://orcid.org/0000-0001-7459-7389</orcidid><orcidid>https://orcid.org/0000-0002-8339-3027</orcidid><oa>free_for_read</oa></addata></record> |
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subjects | Acids Antioxidants Data collection Fermentation Fermented food Flour Food products Fourier transforms Infrared spectroscopy Microorganisms Physicochemical properties Production methods Protein structure Proteins Questionnaires Raw materials Retention Secondary structure Sorghum Spectroscopic analysis Structure-function relationships Surveys |
title | Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes |
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