Fermented mungbean residues by 'Laru' traditional inoculum
1987
Warawut Krusong (King Mongkut's Institute of Technology Chaokhun Tahan Lat krabangCampus, Bangkok (Thailand). Faculty of Agricultural Technology. Dept. of Agro-Industry)
Mungbean (Phaseolus aureus L.) residues from food processing are inedible and not acceptable as human food and can only be used as animal feed or fertilizer. Considering the possibility of making use of fermented mungbean residues for human consumption, a study on the process of fermentation and nutritional values was conducted. The following observations were made: 1) During fermentation process, the highest amount of soluble carbohydrates and amino nitrogen was observed at 24 and 48 hours, respectively. 2) There were differences in protein, fat and fiber contents between fermented and unfermented mungbean residues. 3) Niacin content increased about 5 times after 48 hours of fermentation time, but thiamine content decreased a little. 4) Total amino acid calculated from amino acid composition was changed after fermentation for 48 hours : 50 % increase. 5) Recovery of 30.5 % for fermented mungbean residues and 9.8 % for its powder from original dry mungbean solids were obtained. Apparently, this fermented mungbean residue has a lower protein content in comparison to tempe gembus, the fermented soybean residues in Indonesia. This product, nevertheless, could be used for human food, or for food supplementation.
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