Household fermentation of leftover bread to nutritious food

Hellwig, Coralie

University of Borås, Faculty of Textiles, Engineering and Business.(Swedish Centre for Resource
Recovery)

ORCID iD: 0000-0002-8280-5042

Rousta, Neda

University of Borås, Faculty of Textiles, Engineering and Business.(Swedish Centre for Resource
Recovery)

ORCID iD: 0000-0002-6853-9147

Wikandari, Rachma

Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah
Mada University, Jalan Flora, Bulaksumur, Yogyakarta 55281, Indonesia.

Taherzadeh, Mohammad J

University of Borås, Faculty of Textiles, Engineering and Business.(Swedish Centre for Resource
Recovery)

ORCID iD: 0000-0003-4887-2433

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2022 (English)

In: Waste Management, ISSN 0956-053X, E-ISSN 1879-2456, Vol. 150, p. 39-47

Article in journal (Refereed) Published

Sustainable development

According to the author(s), the content of this publication falls within the area of sustainable
development.

Abstract [en]

Resource dependency of food production is aggravated when food is wasted. In Sweden, it is estimated
that 37% of the total bread waste is generated at the household level. This work aimed to assess
whether fermentation using edible filamentous fungi at households can provide a solution to valorize
leftover bread in the production of fungi-based food for consumption. Bread was fermented in
household and laboratory conditions with Neurospora intermedia and Rhizopus oligosporus. The results
show that bread can be successfully and easily fermented at households, without signs of microbial
contamination even though the conditions were not sterile. Fermentation at the household resulted in
higher protein, fat and fiber content as well as greater starch reduction compared to the samples
fermented under laboratory conditions. Household engagement in bread fermentation will likely
depend on values that motivate reusing leftover bread. Perceived values that are expected to motivate
engagement vary across individuals, but may include improved nutritional benefits, food waste
prevention, convenience, responsibilities, and being part of sustainable societies and actions.

Place, publisher, year, edition, pages

2022. Vol. 150, p. 39-47

Keywords [en]

Waste prevention, Food loss, Functional food, Filamentous fungi, Circular economy, Sustainability, Food
security

National Category

Food Science

Research subject

Resource Recovery

Identifiers

URN: urn:nbn:se:hb:diva-28888

DOI: 10.1016/j.wasman.2022.06.038

ISI: 000873370300005

Scopus ID: 2-s2.0-85133278449

OAI: oai:DiVA.org:hb-28888

DiVA, id: diva2:1709069

Funder

European Regional Development Fund (ERDF), 20201656

Available from: 2022-11-07 Created: 2022-11-07 Last updated: 2022-11-16

Bibliographically approved