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Effect of fermentation on in vitro digestibilities and the level of antinutrients in moth bean [ Vigna aconitifolia (Jacq.) Marechal]
Author(s) -
Bhandal Amrit
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01827.x
Subject(s) - fermentation , phytic acid , food science , vigna , starch , protein digestibility , chemistry , biology , botany
Summary The effect of fermentation with varying temperatures and time periods on the nutritive value of Moth bean was studied. Results indicated that at 30 °C, protein digestibility increased from 60% in the non‐processed moth bean to 77%, 78% and 80% and at 35 °C, increased to 81%, 83% and 85% following 12, 18 and 24 h of fermentation (controlled) period, respectively. Fermentation also caused an appreciable enhancement (96–133%) in starch digestibility with increase in period and temperature of fermentation. Fermentation of moth bean resulted in 24–34% reduction in phytic acid content at 30 °C and 33–42.5% at 35 °C. Polyphenol content was reduced by 42%, 48% and 51% at 30 °C and by 44%, 49% and 54% at 35 °C after 12, 18 and 24 h of fermentation period, respectively. Prolonging the period of fermentation from 12 to 18 and 24 h at 30 °C also caused a loss in TIA.