Kitum Vivian C, Kinyanjui Peter K, Mathara Julius M, Sila Daniel N
Department of Food Science, Jomo Kenyatta University of Agriculture and technology, Nairobi, P.O. Box 62000-00200, Nairobi, Kenya.
Int J Food Sci. 2020 Aug 10;2020:8876394. doi: 10.1155/2020/8876394. eCollection 2020.
Common beans are a leguminous plant of the genus Phaseolus. They are rich in protein, energy, and minerals. They confer a wide range of health benefits when consumed. Utilization of common bean has however been poor due to high antinutrient content that results in reduced nutrient digestibility and mineral bioavailability. Flatulence after consumption is also a huge deterrent to common bean consumption. Lactic acid fermentation is the most common form of food fermentation with the Lactobacilli spp dominating most spontaneous fermentations. The objective of this study was to determine the effect of lactic acid bacteria (LAB) on the antinutrient and flatulence causing oligosaccharide composition of red haricot bean. A factorial research design was used in the study. Red haricot beans were sorted and soaked for 15 h. The soaked beans were fermented in 2% salt-sugar solutions for 120 h. Experimental batch was inoculated with Lb. plantarum BFE 5092 (IF), and the control batch was spontaneously fermented (SF). Microbial growth and pH were monitored every 24 h during fermentation. After fermentation, the beans were dried and milled, and the flours were subjected to biochemical analysis. ANOVA was done using SPSS statistics 23. The pH decreased significantly ( < 0.05) from 6.06 to 3.9 in both batches at the end of fermentation. The LAB counts significantly increased ( < 0.05) in both batches, whereas coliform counts decreased significantly ( < 0.05). Fungi were not detected in both batches. Soaking lowered tannins and phytates and raffinose concentrations significantly but had no significant effect on stachyose concentration. At the end of 120 h of fermentation, the tannin content was 109.50 and 54.04 mg/100 g in IF and SF, respectively. Phytates were at 242.52 and 163.43 mg/100 g in IF and SF, respectively. Raffinose content was 32.85 and 32.58 mg/100 g in IF and SF, respectively, while stachyose content was 593.33 and 467.49 mg/100 g in IF and SF, respectively. This research showed that LAB is able to ferment soaked whole red haricot and lower the tannin, phytate, raffinose, and stachyose content significantly. Spontaneous fermentation lowered these antinutrients and oligosaccharides better than inoculation with Lb. plantarum BFE 5092.
菜豆是菜豆属的一种豆科植物。它们富含蛋白质、能量和矿物质。食用后有多种健康益处。然而，由于抗营养成分含量高，导致营养物质消化率降低和矿物质生物利用率降低，菜豆的利用率一直很低。食用后肠胃胀气也是阻碍菜豆消费的一个重要因素。乳酸发酵是最常见的食品发酵形式，其中乳酸杆菌属在大多数自然发酵中占主导地位。本研究的目的是确定乳酸菌（LAB）对红芸豆抗营养和导致肠胃胀气的低聚糖成分的影响。本研究采用析因研究设计。挑选红芸豆并浸泡15小时。将浸泡后的豆子在2%的盐糖溶液中发酵120小时。实验组接种植物乳杆菌BFE 5092（IF），对照组进行自然发酵（SF）。发酵过程中每24小时监测一次微生物生长和pH值。发酵后，将豆子干燥并研磨，然后对面粉进行生化分析。使用SPSS统计软件23进行方差分析。发酵结束时，两组的pH值均从6.06显著降低至3.9（P<0.05）。两组中的乳酸菌数量均显著增加（P<0.05），而大肠菌群数量显著减少（P<0.05）。两组均未检测到真菌。浸泡显著降低了单宁、植酸盐和棉子糖的浓度，但对水苏糖浓度没有显著影响。在发酵120小时结束时，IF组和SF组的单宁含量分别为109.50和54.04毫克/100克。IF组和SF组的植酸盐含量分别为242.52和163.43毫克/100克。IF组和SF组的棉子糖含量分别为32.85和32.58毫克/100克，而水苏糖含量分别为593.33和467.49毫克/100克。本研究表明，乳酸菌能够发酵浸泡后的完整红芸豆，并显著降低单宁、植酸盐、棉子糖和水苏糖的含量。自然发酵比接种植物乳杆菌BFE 5092能更好地降低这些抗营养物质和低聚糖的含量。
