Banca de QUALIFICAÇÃO: BRUNA GOMES LEHN

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : BRUNA GOMES LEHN
DATE: 27/12/2024
TIME: 14:00
LOCAL: EFEITO DA FERMENTAÇÃO COM LACTICASEIBACILLUS CASEI NA REDUÇÃO DE FATORES ANTINUTRICIONAIS EM LEGUMIN
TITLE:

EFFECT OF FERMENTATION WITH LACTICASEIBACILLUS CASEI ON THE REDUCTION OF ANTINUTRITIONAL FACTORS IN LEGUMES – PHASEOLUS LUNATUS L. AND CAJANUS CAJAN

KEY WORDS:

Keywords: Pulses: antinutrientes; LAB.

PAGES: 47
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUMMARY:

Legumes, including fava beans (Phaseolus lunatus L) and pigeon peas (Cajanus cajan), are importante sources of plant protein. Antinutritional factors such as tannins, rafinose, stachyose, and phytic acid are naturally found in these beans, making them less digestible and nutritionally less bioavailable. Fermentation with Lacticaseibacillus casei is a bioprocessing alternative capable of reducing these antinutritional factors and improving the nutritional aspects. In this contexto, the general objective of this study will be to evaluate the effect of fermentation with Lacticaseibacillus casei on fava bean and pigeon pea flours concerning the antinutritional factors commonly associated in the literature. Therefore, this study will be divided into 5 stages: Acquisition of the beans; fermentation of the beans with Lacticaseibacillus casei; drying of the fermented beans to obtain the flours; determination of the total contents of the antinutritional factors and the total protein contentes, and statistical analyses. It is expected that fermentation with Lacticaseibacillus casei in fava bean and pigeon pea flours will be effective in reducing all evaluated antinutritional factors, as well as maintaining or improving the protein content of the samples.

COMMITTEE MEMBERS:
Presidente - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externo à Instituição - PAULO CEZAR DA CUNHA JÚNIOR
Externa à Instituição - VANESSA SALES DE OLIVEIRA