Summary
This study describes the development and evaluation of NutriCubes, a novel fermented cereal-legume snack combining oat with lentil, chickpea, or pea flours. Fermentation with a mixed lactic acid bacteria starter substantially reduced antinutritional factors (phytate by 26–53%, tannins by 26–46%) whilst achieving protein levels of 19–20 g/100g fresh weight and favourable amino acid complementarity. Sensory evaluation by 107 panellists demonstrated strong acceptance (hedonic scores 7.48–8.12/9), with the oat-lentil formulation performing best for nutritional density, polyphenol content, and sensory attributes, positioning NutriCubes as a functional plant-based snack option.
Regional applicability
The study does not specify geographic origin or regional applicability. The product development and fermentation approach are transferable to United Kingdom food manufacturing and would align with UK consumer interest in plant-based, high-protein convenience foods; however, sensory preferences and market positioning should be validated in a United Kingdom population.
Key measures
Phytate and tannin reduction (%), protein content (g/100g FW), dietary fibre (g/100g FW), amino acid profile, Protein Efficiency Ratio, total polyphenol content (mg GAE/g DM), antioxidant activity (% DPPH inhibition), sensory panel scores (9-point hedonic scale, n=107)
Outcomes reported
The study evaluated nutritional composition (protein, fibre, amino acid balance, polyphenols, antioxidants) and sensory acceptance of three oat-legume fermented snack formulations. Fermentation with mixed lactic acid bacteria reduced antinutritional factors (phytate and tannins) across all legume types.
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