Effect of probiotic fermentation on the techno-functional properties and select antinutritional components in lentil flour

Authors: SKRZYPCZAK, KATARZYNA - Washington State University; NALBANDIAN, ELIZABETH - Washington State University; BERNIN, JOSHUA - Washington State University; REZAEY, MAHVASH - Washington State University; Smith, Brennan; RICHTER, JANA - Washington State University; GANJYAL, GIRISH - Washington State University

Submitted to: Food and Bioprocess Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/27/2025
Publication Date: 10/30/2025
Citation: Skrzypczak, K., Nalbandian, E., Bernin, J., Rezaey, M., Smith, B., Richter, J., Ganjyal, G. 2025. Effect of probiotic fermentation on the techno-functional properties and select antinutritional components in lentil flour. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-025-04076-1.
DOI: https://doi.org/10.1007/s11947-025-04076-1

Interpretive Summary: As demand for high-protein plant-based foods grows, legumes like lentils have great potential but contain antinutritional compounds that can limit their use in food. This study explored whether fermenting lentil flour with Lactobacillus plantarum 299v could improve its functional properties. The fermented flour had better foam stability but lower emulsification stability than unfermented flour, while other properties like water absorption and starch pasting properties remained unchanged. Fermentation significantly reduced antinutritional compounds (phytic acid, tannins, and trypsin inhibitors) and increased insoluble fiber. A 6-hour fermentation resulted in the highest antioxidant activity, but longer fermentation reduced these benefits. Overall, fermentation offers a way to enhance the nutritional quality of lentil flour without negatively affecting its functionality in food products.

Technical Abstract: The global demand for high-protein plant-based foods is increasing. Despite the potential, legume-derived raw materials face limitations in food applications due to antinutritional compounds. Therefore, this study aimed to determine if probiotic fermentation would address some of these negative aspects. The study focused on applying the Lactobacillus plantarum 299v to improve the functional properties of lentil flours. The fermented flours exhibited higher foaming stability and lower emulsification stability than the unfermented control lentil flour. Oil and water holding capacities, emulsifying activity, foaming capacity, swelling power, pasting temperature, and tested pasting parameters for all lentil flour treatments did not differ (p > 0.05). Fermentation decreased concentrations of phytic acid, tannins, and trypsin inhibitors and increased the level of insoluble dietary fiber. Flour fermented for 6 h exhibited the highest values of reducing power (3.57 ± 0.10 mg AAE/g d.w.) and antioxidative activity (79.23 ± 2.08 % of DPPH' inhibition and 61.11 ± 1.09 µM TE/g d.w.). However, longer fermentation times caused the reduction of the antioxidant activity and phenolic and flavonoid contents in lentil flour. The results indicate the possibility of using fermentation to reduce the level of antinutritional factors without adversely influencing the functional properties of lentil flour.