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Keywords:

  • Antinutrients;
  • beans;
  • controlled fermentation;
  • α-galactosides;
  • in vitro protein digestibility;
  • natural fermentation;
  • Phaseolus vulgaris

Summary

The influence of natural fermentation (NF) and controlled fermentation (CF) in diminishing the content of antinutrients, α-galactosides and increments in in vitro protein digestibility was investigated. The dry bean (Phaseolus vulgaris) flour was the substrate used in this research study. A decrease in raffinose oligosaccharide, antinutritional components and pH was observed in both types of fermentation. The natural lactic fermentation of ground beans produced significant increase (P < 0.05) in protein digestibility. For all varieties of beans, raffinose concentration reduced significantly to an undetectable level after 96 h of NF. CF did not have any significant effect on the reduction of the α-galactosides content of the flours during fermentation. NF is an inexpensive method by which consumers can obtain good-quality protein. Both types of fermentation diminish antinutrients and improve the nutritional value of the bean flour, and indicate the potential to use bean flour as an ingredient for fabricated foods.