Physicochemical and nutritional properties of Mucuna pruriens and Parkia biglobosa subjected to controlled fermentation

Ifesan B. O. T., . and Akintade A. O., . and Gabriel-Ajobiewe R. A. O., . Physicochemical and nutritional properties of Mucuna pruriens and Parkia biglobosa subjected to controlled fermentation. pp. 2177-2184. ISSN 2231-7546

Mucuna pruriens (velvet bean) and Parkia biglobosa (locust bean) were dehulled and the beans were divided into three portions; the first portion was not pressure cooked after dehulling while the remaining two portions were pressure cooked for 15 min and 30 min respectively. The beans were then fermented using mixture of starter cultures of Bacillus subtilis 7A and BCD 333 for 36 h at 30o C. The results of the physicochemical properties of the fermented beans include pH (6.40“7.60) total titratable acidity (7.01-22.72) protein (25.88-35.35) fat (8.45-37.91) fibre (2.16-14.30) and ash content (0.61-3.56). The results of the mineral composition showed that fermented locust bean possessed values that were significantly higher than velvet bean in magnesium (189.00 mg/100g-247.67 mg/100g) sodium (3.22 mg/100g-71.31mg/100g) iron (3.62 mg/100g-8.61 mg/100g) and calcium (179.33 mg/100g-292.33mg/100g) while velvet bean was found to be richer in potassium (471.33 mg/100g-1002.00 mg/100g). Furthermore it was observed that aspartame (7.96 g/ mg-10.12 g/mg) and glutamate (13.78 g/mg-27.79 g/mg) were abundant in the fermented beans and appreciable amount of essential amino acids with the exception of methionine. The result of the sensory showed that there was no significant difference in uncooked condiments from both fermented locust beans and velvet beans which may be an indication that fermented M. pruriens may serve as an alternative to fermented P. biglobosa.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(05)%202017/(47).p...

Abstract

Mucuna pruriens (velvet bean) and Parkia biglobosa (locust bean) were dehulled and the beans were divided into three portions; the first portion was not pressure cooked after dehulling while the remaining two portions were pressure cooked for 15 min and 30 min respectively. The beans were then fermented using mixture of starter cultures of Bacillus subtilis 7A and BCD 333 for 36 h at 30o C. The results of the physicochemical properties of the fermented beans include pH (6.40“7.60) total titratable acidity (7.01-22.72) protein (25.88-35.35) fat (8.45-37.91) fibre (2.16-14.30) and ash content (0.61-3.56). The results of the mineral composition showed that fermented locust bean possessed values that were significantly higher than velvet bean in magnesium (189.00 mg/100g-247.67 mg/100g) sodium (3.22 mg/100g-71.31mg/100g) iron (3.62 mg/100g-8.61 mg/100g) and calcium (179.33 mg/100g-292.33mg/100g) while velvet bean was found to be richer in potassium (471.33 mg/100g-1002.00 mg/100g). Furthermore it was observed that aspartame (7.96 g/ mg-10.12 g/mg) and glutamate (13.78 g/mg-27.79 g/mg) were abundant in the fermented beans and appreciable amount of essential amino acids with the exception of methionine. The result of the sensory showed that there was no significant difference in uncooked condiments from both fermented locust beans and velvet beans which may be an indication that fermented M. pruriens may serve as an alternative to fermented P. biglobosa.

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Item Type:	Article
AGROVOC Term:	Mucuna pruriens
AGROVOC Term:	Parkia biglobosa
AGROVOC Term:	Locust beans
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Fermentation
AGROVOC Term:	Bacillus subtilis
AGROVOC Term:	Dehulling
AGROVOC Term:	Proximate composition
AGROVOC Term:	Mineral content
AGROVOC Term:	Amino acids
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23859

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