Impact of Solid‐State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black‐Eyed Pea (Vigna unguiculata) Seed Flour

Solid‐state fermentation (SSF) represents a technological alternative feature for a great variety of legumes and cereals to improve their functional and nutritional properties. Iron and zinc deficiencies are major health concerns as a public health problem. Therefore, the present investigation was carried out to assess the consequences of SSF on functional properties and in vitro bioavailability of minerals through Caco‐2 cells. Fungal strain Aspergillus oryzae (generally recognized as safe) was used for SSF. The effect of SSF on the functional properties (bulk density, water‐ and oil‐binding capacities, emulsion activity and stability, and foaming capacity and stability) of a black‐eyed pea flour sample was evaluated. SSF significantly ( P < 0.05) decreased the bulk density of black‐eyed pea flour; however, significant ( P < 0.05) improvement was observed in other functional properties. An unfermented flour sample showed significantly ( P < 0.05) decreased iron and zinc bioavailability and digestibility compared with that of the SSF flour sample. SSF significantly increased iron and zinc transport and retention through Caco‐2 cells. Significantly increased ferritin content was also observed in the fermented flour sample compared with that of unfermented flour samples.