Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour

Abstract The effects of solid-state fermentation (SSF) with Aspergillus sojae, Aspergillus ficuum and their co-cultures on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour (LF) were investigated. Fibre fractions, in vitro enzyme protein digestion (IVPD), total phenolic content, protein molecular distribution and colour attributes were also evaluated. Samples differed in their proximate composition except ash and fibre contents. The microbial counts of the fermented LFs were generally higher (p