Effect of Fermentation Time of Bacillus subtilis ATCC 6051 on Black and Red Lima Bean (Phaseolus lunatus) Seeds on Nutrients, Antinutrients and Antioxidant Potential
Kouadio Patrick N’zi *
Université Nangui Abrogoua, UFR des Sciences et Technologies Alimentaires (STA), 02 B. P. 801 Abidjan 02, Côte d’Ivoire.
Messou Tchumou
Département des Sciences et Technologie Agro-industriel (STAGI), UFR Agriculture, Resources Halieutique, Agro-industrie, Université de San-Pedro, BPV 1800, Côte d’Ivoire.
Koffi Siméon Brou
Université Nangui Abrogoua, UFR des Sciences et Technologies Alimentaires (STA), 02 B. P. 801 Abidjan 02, Côte d’Ivoire.
Kouadio Constant Attchelouwa
Département de Biochimie Microbiologie, Université Péléforo Gon Coulibaly, UFR des Sciences biologiques, B.P. 1328 Korhogo, Côte d’Ivoire.
Kouadio Florent N’guessan
Université Nangui Abrogoua, UFR des Sciences et Technologies Alimentaires (STA), 02 B. P. 801 Abidjan 02, Côte d’Ivoire.
Kablan Tano
Université Nangui Abrogoua, UFR des Sciences et Technologies Alimentaires (STA), 02 B. P. 801 Abidjan 02, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Aims: The lima bean (Phaseolus lunatus) is a species of legume rich in protein and minerals, particularly potassium, phosphorus, calcium and iron. However, this legume is not widely consumed because it is considered a poor man's protein and its consumption leads to digestion problems due to its high content of anti-nutritional factors. The aim of this study is therefore to add value to Phaseolus lunatus by improving its nutritional and antioxidant quality through controlled fermentation with Bacillus subtilis ATCC 6051 in order to make it a food ingredient.
Study Design: Phaseolus lunatus seed flour was fermented with Bacillus subtilis ATCC 6051 for 24, 48 and 72 hours under controlled conditions.
Methodology: The impact of fermentation time with Bacillus subtilis on the proximal composition, anti-nutritional factors and antioxidant capacity of lima bean flour was evaluated.
Results: Protein and fibre contents increased during fermentation (19.77 to 22.93%) and (5.99 to 8.28%) while lipid and carbohydrate contents decreased. The levels of anti-nutritional factors decreased significantly (p < 0.05). Antioxidant power increased significantly (p < 0.05) during fermentation.
Conclusion: Fermentation with Bacillus subtilis improves the nutritional quality and antioxidant power of lima bean flour. Lima bean flour fermented with Bacillus subtilis could be used as a human food ingredient.
Keywords: Lima bean, fermentation, nutrient, anti-nutrition factors, antioxidant activity, Bacillus sutilis