Djulis (Chenopodium formosanum) is a native pseudocereal plant in Taiwan. Apart from their abundant dietary fiber, minerals and essential amino acids, Djulis grains are rich in phenolic acids and flavonoids, which are vital bioactive compounds primarily responsible for their antioxidant capacity. Studies have shown that the fermentation of filamentous fungi could release more free phenolics, enhance antioxidant activity, and reduce the content of anti-nutritional factors in food. The aim of this study was to apply solid-state fermentation (SSF) to enhance the bioactive and functional potential of Djulis grains. In this study, the heat-treated grains were inoculated with Rhizopus oligosporous spores suspension (5% (v/w), 106 spores/ml), which were packed in sterile petri dishes and cultured in the condition of 30oC and 80% relative humidity for 4 days. The final product was cake-shaped with uniform mycelium distribution. Under the optimum condition for antioxidant activity; factors like temperature, carbon source and inorganic salt addition were designed to be 35oC, 3% (w/w) and 3% (w/w), respectively. The optimized product was evaluated by proximate, nutritional and texture profile analysis. The antioxidant capacity and functional content such as the total phenol content (TPC), total flavonoids content (TFC), γ-aminobutyric acid (GABA) of the product were significantly enhance via SSF, which demonstrated its potential as a Taiwanese fermented product.

Solid-state fermentation for development of functional Chenopodium formosanum product

2019 Fall National Meeting

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