Effect of soy milk powder addition on staling of soy bread

Effect of soy milk components (soluble fibre (SF), insoluble fibre (ISF), soy protein) on physicochemical properties (crust and crumb colour, water activity, total moisture content, “freezable” water (FW), “unfreezable” water (UFW), amylopectin recrystallisation (ARC), stiffness and firmness) of soy breads stored for 7 days was studied. By the end of storage ISF additions significantly increased ARC (from 0.01 to 0.57 W/g), whereas SF additions (0.30 W/g) retarded staling with respect to soy flour bread (0.39 W/g). Principal Component Analysis (PCA) of all the different treatments and formulations indicated that SMP addition resulted in the lowest firmness and least amylopectin retrogradation at the end of storage, likely due to the synergistic effect of soluble fibre, partly denatured soy proteins and lipid content of this ingredient.     

Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts

Partial substitution of wheat flour (Triticum aestivum) with vetch flour (Lathyrus sativus L) at the levels of 5, 10, 15 and 20 g/100 g was carried out to determine its influence on physico-chemical, rheological, nutritional and sensory characteristics of composite flour doughnuts. Commercial wheat variety, Inqlab-91 was found suitable for the preparation of doughnuts. Sensory and objective evaluations (weight, volume and specific volume) of doughnuts were carried out to evaluate the acceptability of doughnuts. Protein, lysine and trypsin inhibitor contents increased significantly (P<0.05) from 12.10 to 13.84 g/100 g, 2.46-3.58 g/100 g protein and 173 to 187 TIU/g on increasing the level of vetch flour from 0 to 15 g/100 g in the doughnuts, respectively. In vitro protein digestibility of doughnuts was also found to increase (71.8-76.3 g/100 g). It was inferred that doughnuts supplemented with vetch flour up to the level of 15 g/100 g were sensorily acceptable.     

Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread

Maize (Zea mays L.) processing produces large quantities of defatted maize germ (DMG) that is being used mainly for animal feed. The objective of this study was to exploit use of this nutrient-rich by-product in bread by replacing wheat flour at 5-20 g/100 g levels. Breads prepared with wheat-DMG flour blends were analyzed for loaf volume, density, instrumental dough hardness and bread firmness, Hunter color (“L”, “a”, “b”, chroma, and hue angle), and selected sensory attributes. Loaf volumes decreased significantly, from 318.8 ml to 216.3 ml, as the DMG flour supplementation was increased from 0 to 20 g/100 g; a similar effect was observed for bread specific volume. Increase in dough hardness (7.56-71.32 N) was directly related to increase in DMG flour levels. Instrumental firmness values were significantly higher for breads containing DMG flours, 61.58 N in 20 g/100 g DMG bread versus 32.84 N for the control bread, made with wheat flour only. The control bread was lighter in color, as shown by higher “L” values, than those having DMG flour, with chroma and hue angle values significantly higher in treatment breads. In general, no differences were observed for the sensory attributes of crumb color, cells uniformity, aroma, firmness, mouthfeel, and off-flavor in breads with up to 15 g/100 g DMG flour, while the overall acceptability scores showed a mixed pattern. The results of this study demonstrated that acceptable quality bread could be made with DMG flour addition at ≤15 g/100 g.     

Chemical composition, cooking quality, and consumer acceptance of pasta made with dried amaranth leaves flour

Pasta is a staple food in many countries. Amaranth is a pseudo-cereal being re-discovered because of its nutritional properties. The main objective of this study was to evaluate the potential of the green material of the amaranth plant (leaves) as a component for pasta production and its effect on the pasta quality and consumer acceptance. Dried amaranth (Amaranthus caudatus) leaves and spinach leaves flours were prepared. Pasta samples were manufactured following a small-scale pilot procedure. Amaranth pasta samples were evaluated for its chemical composition, cooking quality, textural, and sensory/consumer acceptance. Results showed that pasta made with dried amaranth leaves had similar chemical composition (protein content: 14.18 g/100 g, Fe content: 9.1 mg/100 g), cooking quality (2.15 pasta weight increase, 4.47% residue loss), textural characteristics (firmness and adhesiveness), and sensory acceptance than green pasta made with dried spinach leaves. Since amaranth leaves have similar nutritional characteristics to spinach leaves and since this biomass in not currently used for food purposes, this study points out that amaranth leaves could be technically used for pasta production and that consumer acceptance of pasta made with amaranth green leaves flour is similar to that of pasta made with spinach.     

Carotenoid composition of Algerian date varieties (Phoenix dactylifera) at different edible maturation stages

The aim of this study was to investigate the carotenoid composition and the provitamin A value of three palm date (Phoenix dactylifera) varieties (Deglet-Nour, Hamraya and Tantebouchte) from Algeria at three different ripening stages (khallal, rutab and tamr). Chromatographic analysis showed that the major carotenoid pigment present in dates is lutein followed by β-carotene, with an evident carotenoid disappearance during ripening from the khallal to the tamr stage. The different date fruits present a total carotenoid content in the range of 61.7–167, 32.6–672, and 37.3–773 μg/100 g fresh weight (FW) in Deglet-nour, Tantebouchte and Hamraya varieties, respectively. The rutab stage of Tantebouchte showed the lowest carotenoid content of 32.6 μg/100 g FW, whereas the khallal stage of Hamraya presented the highest value, 773 μg/100 g FW, followed by Tantebouchte with 672 μg/100 g FW. Provitamin A value (due exclusively to β-carotene) increased from 0.4 to 0.5 RE/100 g in Deglet-Nour fruits, but decreased from 11.7 to 1.6 RE/100 g and from 3.9 to 0.5 RE/100 g in Tantebouchte and Hamraya fruits, respectively, during ripening. The lowest value was found at the tamr stage of the Deglet-Nour variety (0.5 RE/100 g) whereas the highest provitamin A content was found at the khallal stage of the Tantebouchte variety (11.7 RE/100 g).     

Effect of damaged starch on acrylamide formation in whole wheat flour based Indian traditional staples, chapattis and pooris

Variation in acrylamide content of two Indian traditional products, chapatti and poori was observed with respect to the damaged starch content in whole wheat flour of different wheat varieties from which these products were prepared. Wheat cultivar ‘lokwan’ was milled by altering mill aperture, feed rate and moisture content to obtain whole wheat flour with damaged starch contents ranging from 6.23% to 28.12%. Acrylamide content of the chapatti and pooris prepared from such flours ranged from 12.5 to 65.5 μg/kg in chapatti, and 25.5 to 130.5 μg/kg in pooris. Impact of several additives showed 10 μmol/g flour citric acid, and 100 μmol/g flour calcium chloride to reduce acrylamide in pooris by approximately 54% and 72%, respectively, without altering the sensory analysis of the products.     

An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage

The effect of manufacturing yogurt with a wide variation in Lactobacillus acidophilus inoculation level while holding the yogurt culture inoculation level constant on the properties of the resulting yogurt was determined to find out if any problems can occur if an excessively high level of L. acidophilus is used in yogurt production. Four batches of plain, set-style yogurt were manufactured with skim milk, nonfat dry milk, yogurt cultures, and with or without L. acidophilus (0, 0.0239, 0.238, or 2.33 g/100 g). After homogenization, pasteurization, and cooling, yogurt mixes were inoculated, poured into containers, incubated to pH 4.5, and cooled. Lactobacilli and L. acidophilus counts, pH, amount of syneresis, color, apparent viscosities, and sensory scores were determined during storage. The yogurt inoculated with 0.238 g/100 g L. acidophilus had the highest L. acidophilus counts from 4 to 7 wk. Yogurts inoculated with 2.33 g/100 g L. acidophilus generally had lower lactobacilli counts, L* values, apparent viscosities, and sensory scores but more syneresis and higher a* and b* values than the remaining yogurts. An excessively high inoculated level of L. acidophilus (2.33 g/100 g) resulted in an inferior quality yogurt.     

Pre-processed spice mix formulation and changes in its quality during storage

Wet and dry spice and condiments of optimized quantities were pre-processed and mixed to prepare a spice mix formulation. The formulation was unit packed in 100 g quantities in glass bottles and held separately at 27±2 or 37±2 °C for 6 months. Freshly prepared spice mix contained (g/100 g) 6.8 moisture, 21.4 fat, 5.1 protein, 7.2 ash and 14.2 NaCl. Gradual decrease in pH from 4.0 to 3.7 and 4.0 to 3.6, increase in a_w from 0.52 to 0.54 and 0.52 to 0.57, increase in free fatty acid (FFA) values (as % oleic acid) from 0.14 to 0.56 and 0.14 to 0.58 and increase in thiobarbituric acid (TBA) values (mg malonaldehyde/kg sample) from 2.5 to 2.9 and 2.5 to 2.9 were noticed during storage at 27±2 or 37±2 °C respectively. Similarly decrease in Hunter L^* (lightness), a^* (redness) and b^* (yellowness) values were noted during the same period. Standard plate count (SPC), spore counts and staphylococci counts (log  cfu/g) were low, 4.0-4.7, 1.2-2.0 and 1.4-2.0, respectively, and yeast and moulds and coliforms could not be detected in all the samples throughout the storage period of 6 months. Two ready-to-serve products, viz., dhal fry and chicken fry prepared by using spice-mix stored for up to 6 months were judged acceptable as indicated by sensory quality scores of 6.8-7.9 (on a 9-point hedonic scale). The spice mix formulation prepared is useful in the preparation of varieties of vegetarian and non-vegetarian ready-to-serve products such as aloo mattar, gobi masala, mattar mushroom, kheema mattar, Mutton chilly fry, etc.     

Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour

The identification and quantification of carotenoids has been carried out on tropical and non tropical fruits because of two important carotenoid's properties: as antioxidant compounds having a prevention role in some diseases, and as a source of provitamin A needed for a good human nutrition. This study aimed to identify carotenoids present during different steps for producing flour from Costa Rican peach-palm fruit (Bactris gasipaes H.B.K). Nine carotenoids were tentatively identified and quantified by HPLC-DAD in raw pulp, and 14 were detected in cooked pulp, the additional five being products of isomerization and hydroxylation of carotenoids in the raw pulp. The flour contained 13 carotenoids, one less (all-trans-??-criptoxanthin) than in cooked pulp, with the main one being all-trans ??-carotene. This carotenoid was also present in raw pulp at a concentration of 96.0 ± 1.7 ??g equiv. of ??-carotene g⁻¹ dw. The concentration decreased significantly (P < 0.05) during cooking and drying to reach a final concentration of 33.3 ± 1.0 ??g equiv. ??-carotene g⁻¹ dw in the flour. Flour production reduced (P < 0.05) the total carotenoid content from 373.4 to 237.7 ??g of ??-carotene g⁻¹ dw, with a final retention rate of 63.7% by the end of the process. Moreover, 9 of the 14 carotenoids account for high levels of provitamin A, which, even so, had decreased from 2723 retinol equivalents (RE) 100 g⁻¹ in raw pulp to 1614 RE 100 g⁻¹ in cooked pulp and 1289 RE 100 g⁻¹ in flour. Provitamin A level is still high when compared to other common provitamin A sources. Our study shows that while there is a change in the levels and profile of carotenoids during the peach-palm flour process, and a reduction of provitamin A value, peach-palm fruit is a great source of bioactive compounds.     

Efficient sorption of polyphenols to soybean flour enables natural fortification of foods

The present study demonstrated that defatted soybean flour (DSF) can sorb polyphenols from blueberry and cranberry juices while separating them from sugars. Depending on DSF concentration and juice dilution, the concentration of blueberry anthocyanins and total polyphenols sorbed to DSF ranged from 2-22 mg/g and 10-95 mg/g, respectively while the concentration of anthocyanins and proanthocyanidins in cranberry polyphenol-enriched DSF ranged from 2.5-17 mg/g and 21-101 mg/g, respectively. Blueberry polyphenols present in one serving of fresh blueberries (73 g) were delivered in just 1.4 g of blueberry polyphenol-enriched DSF. Similarly, one gram of cranberry polyphenol-enriched DSF delivered the amount of proanthocyanidins available in three 240 ml servings of cranberry juice cocktail. The concentration of blueberry anthocyanins and total polyphenols eluted from DSF remained constant after 22 weeks of incubation at 37 °C, demonstrating the high stability of the polyphenol-DSF matrix. LC-MS analysis of eluates confirmed that DSF retained major cranberry and blueberry polyphenols intact. Blueberry polyphenol-enriched DSF exhibited significant hypoglycaemic activities in C57bl/6J mice, and cranberry polyphenol-enriched DSF showed antimicrobial and anti-UTI activities in vitro, confirming its efficacy. The described sorption process provides a means to create protein-rich food ingredients containing concentrated plant bioactives without excess sugars, fats and water that can be incorporated in a variety of scientifically validated functional foods and dietary supplements.     

Chemical, Physical and Sensory Attributes of Noodles with Added Sweetpotato and Soy Flour

Noodles were prepared with sweetpotato flour or puree and defatted soy flour (DSF) added to all-purpose wheat flour. These ingredients provided β-carotene for vitamin A and protein. Test samples were compared with control noodles. Combinations of sweetpotato and DSF increased protein, ash and total dietary fiber and decreased fat and carbohydrates. Sweetpotato contributed orange color and β-carotene, while DSF reduced lightness and added no β-carotene. Both ingredients increased cooking loss—10.4% from sweetpotato to 12.0% from sweetpotato and DSF combinations. Sweetpotato increased color acceptability with no change in flavor or overall acceptabilities. Sweetpotato decreased stickiness and DSF had no effect on acceptability.     

Physicochemical and sensory properties of soy bread made with germinated,steamed, and roasted soy flour

For the development of healthful gluten-free soy bread acceptable to consumers, we evaluated the effects of various processing procedures for soy flour on bread quality, in terms of beany flavour and texture. We pretreated soy flour by both non-heating (raw:NS and germinated:GS) and heating (steamed:SS and roasted:RS) methods. In addition, to improve the loaf volume, we added 1% hydroxypropyl-methylcellulose (HPMC) to RS flour. Lipoxygenase activity was retained in the non-heat-treated flours (279 U/g for NS and 255 U/g for GS), but was significantly reduced in the heat-treated flours (106 U/g for SS and 69 U/g for RS). Moreover, heat-treated flour had higher isoflavone and ferric reducing antioxidant power than had non-heat-treated flour. However, RS flour had the lowest moisture content and lowest L^∗ value. The GS bread had the highest specific loaf volume (3.53 cm³/g), followed by NS (2.96 cm³/g), RS (2.25 cm³/g), and SS (1.81 cm³/g) bread. GS bread had the lowest hardness (1.53 N), followed by NS (1.65 N), RS (2.00 N), and SS (3.75 N) bread. The addition of 1% HPMC to RS increased the loaf volume (2.44 cm³/g), but decreased the bread’s hardness (1.80 N). As to the sensory properties, the bread with heat-treated flour was perceived to have a less beany odour and taste than was the bread with non-heat-treated flour. However, the latter had a better appearance than the former. These results indicated that soy flour pretreatment could enhance the loaf volume and reduce the beany flavour of whole soy bread.     

Carotenogenesis and physico-chemical characteristics during maturation of red fleshed papaya fruit (Carica papaya L.)

Carotenoid development of red fleshed papaya fruit (Carica papaya L.) was investigated in the course of a complete pre- and postharvest period using HPLC-DAD coupled to mass spectrometry. Esterified xanthophylls such as ??-cryptoxanthin laurate and caprate were the most abundant pigments during incipient carotenoid biosynthesis. Subsequent fruit maturation led to a gradual accumulation of carotenoids, whereas particularly ??-cryptoxanthin laurate and total lycopene contents disproportionately increased, reaching maximum contents of up to 775 and 3168 ??g/100 g of fresh weight (FW), respectively. Total carotenoid contents of fully ripe papaya ranged from 5414 to 6214 ??g/100 g of FW, while corresponding biosynthetic precursors like phytoene, phytofluene, and ??-carotene were only detected in trace amounts. Due to high contents of vitamin A precursors like ??-carotene and ??-cryptoxanthins, edible parts of the ripe fruit contained 132-166 ??g retinol equivalents per 100 g of FW.Furthermore, the development of morphological and physico-chemical fruit traits was characterized revealing significant correlations to carotenoid accumulation. A ripening index derived from several parameters was developed to easily allow exact assignment of ripening stages in studies of carotenoid development during fruit ontogenesis. Additionally, on-tree ripened versus postharvest ripened fruits were compared revealing striking similarity of their physico-chemical parameters and contents of individual carotenoids.     

Hydrolysis of soybean isoflavone glycosides by a thermostable β-glucosidase from Paecilomycesthermophila

The β-glucosidase from Paecilomyces thermophila J18 was found to be capable of hydrolysing daidzin and genistin in a previous study. This report further evaluated the thermostability and hydrolysis of soybean isoflavone glycosides. The enzyme was found to be very stable at 50 °C, and retained more than 95% of its initial activity after 8 h at 50 °C. It converted isoflavone glycosides, in soybean flour extract and soybean embryo extract, to their aglycones, resulting in more than 93% of hydrolysis of three isoflavone glycosides (namely, daidzin, genistin and glycitin) after 4 h of incubation. Also, addition of the β-glucosidase greatly increased the contents of isoflavone aglycones in the suspended soybean flour and soymilk. The results indicate that the thermostable β-glucosidase may be used to increase the isoflavone aglycones in soy products. This is the first report on the potential application of fungal β-glucosidases for converting isoflavone glycosides to their aglycones in soy products.     

Histamine and other biogenic amines and histamine-forming bacteria in miso products

Twenty-seven miso products sold in supermarkets and 13 products sold in retail markets were purchased from southern Taiwan, and tested to determine the occurrence of histamine and histamine-forming bacteria. The levels of pH, salt content, and aerobic plate count (APC) in all samples ranged from 5.1 to 5.8, 6.1% to 13.8%, and 2.1 to 9.1 log CFU/g, respectively. Only one of the supermarket miso products contained 100 MPN/g total coliform. None of these samples contained Escherichia coli. Although the average content for each of the nine biogenic amines in all samples was less than 5 mg/100 g, two supermarket samples (22.1 and 11.9 mg/100 g) and one retail market sample had histamine content (10.2 mg/100 g) greater than the 5.0 mg/100 g allowable limit suggested by the US Food and Drug Administration. Eight histamine-producing bacterial strains, capable of producing 10.4–39.4 ppm of histamine in trypticase soy broth (TSB) supplemented with 1.0% l-histidine (TSBH), were identified as Staphylococcus pasteuri (one strain), Bacillus sp. (one strain), B. amyloliquefaciens (two strains), B. subtilis (two strains) and B. megaterium (two strains), by 16S rDNA sequencing with PCR amplification.     

Colour changes of fillets of rainbow trout (Oncorhynchus mykiss W.) fed astaxanthin or canthaxanthin during storage under controlled or modified atmosphere

Rainbow trout were fed diets containing two levels of lipids (9 g/100 g and 24 g/100 g) associated with two keto-carotenoid pigments (80 mg of astaxanthin or of canthaxanthin/kg of diet) for 4 months. After slaughter colour stability of fillets was studied during a 4-week storage at +4 °C under controlled (CA) and modified (MA) atmospheres under 100% air, 60:40 N₂-CO₂ mix and 60:40 air-CO₂ mix. Fillets from fish fed high fat level diets showed higher chroma and higher a^* and b^* colour parameters than those from fish fed low fat level diets. Storage time increased lightness and hue angle in CA but only lightness under MA. After storage at +4 °C lightness of fish fillets stored under MA were lower (P<0.05) than those stored under CA. Carotenoid source resulted in differences in chroma and hue angle of fish fillet stored under CA and MA. Dietary lipid levels resulted in differences in chroma under CA. Under CA the lower (P<0.05) differences between stored-initial values was for N₂-CO₂ and the higher (P<0.05) for air. Under MA, air-CO₂ and N₂-CO₂ gave similar results for L^*, C^* and H(°)_ab. Our experiment demonstrated that colour parameters of fish fillets reacted differently according to gas mixture and storage time.     

Evaluation of l-ascorbic acid oxidation on SH concentration in soy-wheat composite dough during resting period

The effect of l-ascorbic acid (l-AA) on free sulfhydryl concentration (SH) was evaluated in soy-wheat composite dough from 100-500 (g/kg) soy flour substitution for wheat flour. Raw soy flour (RSF) and physically modified soy flours (PMSF1 and PMSF2) were used for the preparation of the composite dough with wheat flour. The two physically modified soy flours were prepared by steam flushing (PMSF2) and water boiling (PMSF1) of raw soy beans before flour preparation. Using a timer, dough blends were manually mixed (at approximately 60 rpm) to dough development time after which, dough was sampled for the estimation of free SH groups. l-AA (0.05% w/w) was mixed with the dough after dough development and the dough was sampled after 1 h of resting the dough. The results showed that l-AA (0.05% w/w) acted as a reducing agent by increasing SH levels in all soy-wheat dough blends (P<0.05). After 1 h of resting, soy-wheat composite dough without l-AA had lower concentrations of SH than that with l-AA. A positive correlation was shown between soy flour concentrations and SH concentration before and after dough resting. A negative correlation existed between l-AA consumption and SH concentration for RSF-wheat, PMSF1-wheat and PMSF2-wheat doughs. The results indicated that soy flour weakened wheat flour dough by increasing SH concentration and that l-AA could have a synergistic effect on the reduction of gluten proteins and thus weakening the dough.     

Determination of carotenoids in Dunaliella salina cultivated in Taiwan and antioxidant capacity of the algal carotenoid extract

A simple HPLC method with good separation efficiency was developed to determine all-trans and cis forms of carotenoids in Dunaliella salina cultivated in Taiwan. The analysis used a C30 column (250 × 4.6 mm, 5 μm) and an isocratic solvent system (flow rate = 1 mL/min) mixing methanol–acetonitrile–water (84/14/2, v/v/v) and methylene chloride, (75/25, v/v). Carotenoids were detected at 450 nm. Moreover, the antioxidant capacities of the algal carotenoid extract were also evaluated with Trolox equivalent antioxidant capacity (TEAC) assay, reducing power and 2,2-diphenyl-2-picrylhydrazyl hydrate (DPPH) radical scavenging assay. Results showed that 7 carotenoids in the algal extract could be separated simultaneously within 30 min and the total amount of them was 290.77 mg/g algae. The contents of all-trans-β-carotene and 9- or 9′-cis-β-carotene, the major carotenoids in the algae, were 138.25 and 124.65 mg/g algae, respectively. The contents of all-trans-lutein, all-trans-zeaxanthin, 13- or 13′-cis-β-carotene, all-trans-α-carotene and 9- or 9′-cis-α-carotene were 6.55, 11.27, 4.95, 2.69, and 2.41 mg/g algae, respectively. The algal carotenoid extract had significantly higher antioxidant activity than all-trans forms of α-carotene, β-carotene, lutein and zeaxanthin in all antioxidant assays. The cis forms of carotenoids, especially 9- or 9′-cis-β-carotene, might play crucial roles for the antioxidant capacities of the algal extract.     

Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. longifolia

This study was designed to evaluate antimicrobial and antioxidant activities of the essential oil and methanol extract from Mentha longifolia ssp. longifolia. The essential oil showed strong antimicrobial activity against all 30 microorganisms tested whereas the methanol extract almost remained inactive. In contrast, the extract showed much better activity than the essential oil in antioxidant activity assays employed, e.g. in the inhibition of free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene/linoleic acid systems. In the former, the extract was able to reduce the stable free radical DPPH with an IC₅₀ of 57.4 μg/ml while that of the oils was 10 700 μg/ml. When compared to BHT, a synthetic antioxidant, both showed weaker antioxidative potential. Similarly, in β-carotene/linoleic acid assay, these samples were not effectively able to inhibit the linoleic acid oxidation; exhibiting only 24% and 36% inhibitions at 2 mg/ml, respectively; both were far below than that of BHT. Total phenolic constituent of the extract was 4.5 g/100 g as gallic acid equivalent. GC–MS analysis of the oil resulted in the identification of 45 constituents, cis-piperitone epoxide, pulegone and piperitenone oxide being the main components.     

Nutritional properties of tempeh flour from quality protein maize (Zea mays L.)

The objective of this investigation was to evaluate physico-chemical and nutritional properties of tempeh flour from a quality protein maize (QPM). In comparison to untreated QPM, the QPM tempeh flour showed a higher (P?0.05) gelatinization temperature (81.7 vs 73.9 °C), and resistant starch (4.24 vs 1.9 g/100 g dry flour), and a lower (P?0.05) gelatinization enthalpy (1.94 vs 2.74 J/g) and total starch content (56.9 vs 62.6 g/100 g dry flour). The essential amino acids (EAAs) content of raw QPM flour was improved by the solid-state fermentation process. The contents of His, Ile, and Leu increased (P?0.05) in 0.81, 0.52, and 1.46 g/100 g protein, respectively. The total sulphur and total aromatic EAAs increased (P?0.05) in 0.55 and 3.45 g/100 g protein, respectively. In untreated QPM flour, the first and second limiting EAAs were Lys and Trp, with EAAs score of 0.72. First and second limiting EAAs in QPM tempeh flour were Trp and Lys, with an EAAs score of 0.84. The SSF process increased (P?0.05) nutritional indicators as follows: protein efficiency ratio (PER) from 1.78 to 2.10, calculated PER from 1.43 to 1.74, and protein digestibility corrected amino acid score from 0.55 to 0.83. It is concluded that based mainly on its nutritive value, fermented flour may be considered for the fortification of widely consumed cereal-based food product (tortillas, bread, cookies, atoles).