Physicochemical and nutritional properties of Mucuna pruriens and Parkia biglobosa subjected to controlled fermentation
2017
Ifesan, B. O. T. | Akintade, A. O. | Gabriel-Ajobiewe, R. A. O.
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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