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Effect of spontaneous fermentation time on physicochemical, nutrient, anti-nutrient and microbiological composition of Lima Bean (Phaseolus lunatus) flour

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N’zi et al., J. Appl. Biosci. Vol: 162 2021 Effect of spontaneous fermentation time on physicochemical, nutrient, anti- nutrient and microbiological composition of Lima Bean (Phaseolus lunatus) flour

Journal of Applied Biosciences 162: 16707 - 16725

ISSN 1997-5902

Effect of spontaneous fermentation time on physicochemical, nutrient, anti-nutrient and

microbiological composition of Lima Bean (Phaseolus lunatus) flour

N’zi Kouadio Patrick1, Adingra Kouassi Martial-Didier1, N’guessan Kouadio Florent2, Attchelouwa Kouadio Constant 3, Tano Kablan 1

1 Laboratoire de Biochimie Alimentaire et de Technologie des Produits Tropicaux, UFR STA, Université Nangui Abrogoua, Abidjan, Côte d’Ivoire

2 Laboratoire de Biotechnologie et Microbiologie des aliments, UFR STA, Université Nangui Abrogoua, Abidjan, Côte d’Ivoire

3 Département de Biochimie Microbiologie, UFR des Sciences Biologiques, Université Péléforo Gon Coulibaly, Korhogo, Côte d’Ivoire

Corresponding author email: [email protected]

Submitted on 9th April 2021. Published online at www.m.elewa.org/journals/ on 30th June 2021 https://doi.org/10.35759/JABs.162.3

ABSTRACT

Objective: Lima bean (Phaseolus lunatus) is a protein-rich legume species, which the consumption causes a problem of digestion due to the high content of anti-nutritional factors. Thus,theobjective of this study is to improve the nutritional quality of lima bean by means of fermentation.

Methodology and results: The impact of spontaneous fermentation time on lima bean flour proximate composition, antinutrient factors and microbiological composition was evaluated.

Lactic acid bacteria counts were the most abundant and their evolution was increased from 0 to 24 hours (3.66 to 10.34 log CFU/mL) and remained stable until 72 hours. A significant increase was observed in yeast and mould counts (2.89 to 6.61 log CFU/mL), while Bacillus counts remained stable. Furthermore, there was a significant reduction (P ˂ 0.05) of anti-nutritional factors such as tannins, phytate and oxalate during fermentation. Finally, lipids, fibres, ash, proteins and sugar content decreased significantly (P˂ 0.05) unlike carbohydrate content.

Conclusion and Application of results: Spontaneous fermentation improved the nutritional quality of Lima bean flour. Fermented lima bean flour could be used in the formulation of instant infant meal and animal feed.

Keywords: spontaneous fermentation, physicochemical, nutrient, anti-nutrition factors, fermentative microorganisms.

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