Fermentation cause to lowers antinutritional factors in cocoa, I have a question regarding this issue, in fermentation polyphenol are consumed in tanning reaction with albumin protein which cause to insoluble the polyphenol then reduce the bitterness , when polyphenol is insoluble how it can reduced.
If the cocoa polyphenols (procyanidins mostly actually) react already with proteins or dead yeast cells during fermentation, then they are not anymore availably to precipitate proteins during digestion (and therefore can not act as antinutritional compounds). Look up article son yeast and polyphenols in wine (same mechanisms proably) and also Critical Reviews in Food Science and Nutrition 52 (2012) 213-248 doi= 10-1080/10408398.2010.499808
the complex issue is poly phenol reduced during fermentation although it is becoming insoluble after binding with protein, whereas polyphenol can reduce when its soluble and drop away from bean ,i confused about this, if polyphenol is insoluble how it can reduced during fermentation.
Catherine M G C Renard Shabnam Mehdizadeh Boiling and steaming increased antinutrients with time in my yam sample. How is this possible?
Boiling or steaming increase anti nutrients because as heat is energy,the useful functional groups like phenolic or others in carotenoids,the energy level in the last orbits of their atoms as more negetive are not stable somewhat breaks up losing its original nature .
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