Improving Lentil Protein Quality with Whey Protein through Fermentation
Author Information
Author(s): Alrosan Mohammad, Tan Thuan-Chew, Easa Azhar Mat, Gammoh Sana, Alu’datt Muhammad H., Kubow Stan, Almajwal Ali Madi, Razzak Mahmood Ammar A., Al-Qaisi Ali, Bawadi Hiba
Hypothesis
Can combining lentil proteins with whey proteins and using fermentation improve the protein quality and nutritional benefits?
Conclusion
The study found that combining pH-shifting with fermentation significantly enhances the structure and nutritional quality of lentil and whey proteins.
Supporting Evidence
- Fermentation improved protein digestibility from 81.69% to 93.00%.
- Total phenolic compounds increased during fermentation, enhancing nutritional value.
- Significant changes in protein structure were observed using FTIR spectroscopy.
Takeaway
This study shows that mixing lentil and whey proteins and fermenting them can make the proteins healthier and tastier.
Methodology
The study used a combination of pH-shifting and fermentation with water kefir to enhance the protein quality of lentil and whey protein complexes.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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