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Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.)
Article first published online: 25 SEP 2007
DOI: 10.1111/j.1365-2621.2006.01506.x
© 2007 Institute of Food Science and Technology Trust Fund
Issue
International Journal of Food Science & Technology
Volume 43, Issue 4, pages 658–665, April 2008
Additional Information
How to Cite
Shimelis, E. A. and Rakshit, S. K. (2008), Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.). International Journal of Food Science & Technology, 43: 658–665. doi: 10.1111/j.1365-2621.2006.01506.x
Publication History
- Issue published online: 31 JAN 2008
- Article first published online: 25 SEP 2007
- (Received 8 June 2006; Accepted in revised form 25 October 2006)
- Abstract
- Article
- References
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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.