Influence of fermentation period on the chemical and functional properties, antinutritional factors, and in vitro digestibility of white lima beans flour

Abstract

This study evaluated the variation in chemical and functional prop erties, antinutritional factors, and in vitro digestibility during the natural fermentation of white lima bean (Phaseolus lunatus) at different fermentation periods of 0, 24, 48, 72, and 96 h using standard methods. The results showed that an increase in the fermentation period resulted in a significant (p < 0.05) increase in protein and ash content, while fiber and fat content decreased with the length of fermentation. Also, there was an optimum increase by 92%, 56.39%, and 58.16% in β-carotene, vitamin B2, and vitamin B3 at 24 h fermentation. Results showed that the fermentation period increased the mineral composition except for sodium which had a slight reduction though no significant (p < 0.05) difference was observed in the fermented samples. The antinutritional factors decreased linearly as fermentation progresses from 19.05–13.26 mg/100 g, 35.29 19.05 mg/100 g, 18.00–7.15 mg/100 g, and 3.09–1.35 mg/100 g for phytate, tannins, alkaloids, and oxalate, respectively. Fermentation significantly decreased the bulk densities, and swelling index, while water and oil absorption capacity, foaming properties, and emulsion capacities increased as fermentation pro gresses. Furthermore, protein digestibility improved from 50.33% to 58.50% and the glycemic index (GI) increased significantly (p < 0.05)withGIvaluesof57.18, 62.36, 62.67, and 62.82 for 24, 48, 72, and 96 h, respectively. This implies that these are all intermediate GIfoods. Thisstudyshowedthatfermentationperiodsinflu encethequalityoflimabeansandthiscanbeusedtoimprovenutritionespecially in the rural communities and find applications in food product development