LAF: Nutritional benefits and Effect on the Nutritive Value of Grains

Question 1

Give the 5 Nutritional Benefits of LAF

Answer 1

1. Improvement in protein and starch digestibility.
2. Reduction in porridge viscosity, depending on the type of microorganism involved.
3. Increase in the amount of B vitamins, especially thiamin.
4. Increase in the bioavailability of minerals.
5. potential production of a microbiologically safe product.

Question 2

Improvement in protein and starch digestibility is related to?

Answer 2

grain structural changes (making these components accessible to enzymes)

Question 3

If the microorganisms produce ________, there is the possibility of viscosity reduction because of starch hydrolysis

Answer 3

amylase

Question 4

If the microorganisms produce amylase, there is the possibility of ____________________.

Answer 4

viscosity reduction because of starch hydrolysis

Question 5

What Vitamin is increased because of LAF? Specify the vitamin.

Answer 5

Vitamin B (especially THIAMIN)

Question 6

Nutritional Effects of LAF on:

Sudanese sorghum

Answer 6

57–60% decrease in phytic
acid

Question 7

Nutritional Effects of LAF on:
Sorghum (white tannin-free)

Answer 7

Increase in protein content,
Increase in in vitro protein,
digestibility from 35.3% to 52.7%

Question 8

Nutritional Effects of LAF on:

Sorghum (Extruded fermented/plain flour composites)

Answer 8

Significant decrease in viscosity,
Increase in lysine content,
Increase in in vitro protein
digestibility

Question 9

Nutritional Effects of LAF on:

Sorghum (Lactic acid fermented
sorghum)

Answer 9

Increase in thiamin content

Question 10

Nutritional Effects of LAF on:

Buckwheat

Answer 10

Decrease of about 70–90% in
phytic acid levels,
Over 75-fold increase in lysine, Removal of allergenic protein by enzymatic hydrolysis

Question 11

Nutritional Effects of LAF on:

Finger millet

Answer 11

A 10-fold increase in free amino
acids
A 60% decrease in phytate
content
Potential increase in zinc
bioavailability

Question 12

Nutritional Effects of LAF on:

Quinoa

Answer 12

Decrease of phytate and its
degradation products by 82–98%,
Increase in iron solubility by three
to five-fold

Question 13

Flour from traditional fermentation

Answer 13

Sudanese sorghum

Question 14

Lactic acid fermented and dried flour

Answer 14

Sorghum (white tannin-free)

Question 15

Germinated grain followed by lactic acid fermentation

Answer 15

Finger millet

Question 16

Fermented flour for soba noodle in Japan

Answer 16

Buckwheat

Question 17

Fermented flours from
low and saponin varieties

Answer 17

Quinoa