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Legumes are rich in protein. However, they are not consumed much because their consumption poses a problem of digestion due to anti-nutritional factors and consumers have a preference for proteins from livestock. It therefore appears useful to promote them. The means used to enhance them was fermentation. This technique improves the nutritional and biological qualities of legumes. The seeds of red bean (cowpea, Vigna unguiculata L.) and soybean (Glycine max L.) sold in the large market of Daloa (Côte d’Ivoire) constituted the biological material of this study. Thus, a spontaneous fermentation of the seeds of these legumes followed by the determination of biochemical parameters was carried out. During spontaneous fermentation, the nutritional value of fermented seed flours was improved by significantly decreasing (P˂0.05) anti-nutritional factors. This reflects the impact of fermentation on improving the organic quality of these legumes. This study revealed that a 24 hour fermentation period is advisable for the population. This time allows keeping a good energy value, an acceptable level of nutrients although the fermentation after 72 hours considerably reduces the anti-nutritional compounds.

international journal of current microbiology and applied sciences

Effect of Fermentation on the Biochemical Composition of Soybean (Glycine max L.) and Red Bean (Vigna unguiculata L.) Consumed in the City of Daloa (Côte d’Ivoire)