Ojo Mofoluwaso O, Oni Oyekunle K, Zubair Adeiza B, Femi Fortune A, Audu Yohanna, Etim Blessing, Adeyeye Samuel A O
Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Minna, Niger State, Nigeria.
Department of Food Science and Technology, University Oye-Ekiti, Oye, Ekiti State, Nigeria.
J Food Sci. 2024 Dec;89(12):9047-9059. doi: 10.1111/1750-3841.17501. Epub 2024 Nov 24.
This study evaluated the variation in chemical and functional properties, antinutritional factors, and in vitro digestibility during the natural fermentation of white lima bean (Phaseolus lunatus) at different fermentation periods of 0, 24, 48, 72, and 96 h using standard methods. The results showed that an increase in the fermentation period resulted in a significant (p < 0.05) increase in protein and ash content, while fiber and fat content decreased with the length of fermentation. Also, there was an optimum increase by 92%, 56.39%, and 58.16% in β-carotene, vitamin B2, and vitamin B3 at 24 h fermentation. Results showed that the fermentation period increased the mineral composition except for sodium which had a slight reduction though no significant (p < 0.05) difference was observed in the fermented samples. The antinutritional factors decreased linearly as fermentation progresses from 19.05-13.26 mg/100 g, 35.29-19.05 mg/100 g, 18.00-7.15 mg/100 g, and 3.09-1.35 mg/100 g for phytate, tannins, alkaloids, and oxalate, respectively. Fermentation significantly decreased the bulk densities, and swelling index, while water and oil absorption capacity, foaming properties, and emulsion capacities increased as fermentation progresses. Furthermore, protein digestibility improved from 50.33% to 58.50% and the glycemic index (GI) increased significantly (p < 0.05) with GI values of 57.18, 62.36, 62.67, and 62.82 for 24, 48, 72, and 96 h, respectively. This implies that these are all intermediate GI foods. This study showed that fermentation periods influence the quality of lima beans and this can be used to improve nutrition especially in the rural communities and find applications in food product development. PRACTICAL APPLICATION: Lima beans are underutilized crops in comparison with other legumes. This is attributed to problems associated with digestion on consumption and its long hours in cooking described as "hard to cook" phenomenon which is reported to be attributed to the presence of significant amount of antinutrients such as tannins and phytates. The nutritional value of lima beans will be increased, along with their acceptance and consumption as food, by the reduction or inactivation of these antinutritional factors.
本研究采用标准方法，评估了白利马豆（菜豆属）在0、24、48、72和96小时不同发酵时间段自然发酵过程中化学和功能特性、抗营养因子及体外消化率的变化。结果表明，发酵时间延长导致蛋白质和灰分含量显著（p < 0.05）增加，而纤维和脂肪含量随发酵时间延长而降低。此外，在24小时发酵时，β - 胡萝卜素、维生素B2和维生素B3分别有92%、56.39%和58.16%的最佳增幅。结果显示，发酵时间增加了矿物质组成，除钠含量略有降低外，不过在发酵样品中未观察到显著（p < 0.05）差异。随着发酵进行，抗营养因子呈线性下降，植酸、单宁、生物碱和草酸盐分别从19.05 - 13.26毫克/100克、35.29 - 19.05毫克/100克、18.00 - 7.15毫克/100克和3.09 - 1.35毫克/100克下降。发酵显著降低了堆积密度和膨胀指数，而随着发酵进行，水和油吸收能力、起泡特性及乳化能力增加。此外，蛋白质消化率从50.33%提高到58.50%，血糖指数（GI）显著（p < 0.05）增加，24、48、72和96小时的GI值分别为57.18、62.36、62.67和62.82。这意味着这些都是中等GI值的食物。本研究表明，发酵时间影响利马豆的品质，这可用于改善营养，尤其是在农村社区，并在食品产品开发中找到应用。实际应用：与其他豆类相比，利马豆是未得到充分利用的作物。这归因于食用时消化相关问题以及其被描述为“难煮”现象的长时间烹饪，据报道这归因于大量抗营养物质如单宁和植酸的存在。通过减少或灭活这些抗营养因子，利马豆的营养价值将提高，同时其作为食物的接受度和消费量也会增加。
