Effect of Lb. plantarum BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean (Phaseolus vulgaris L)

Abstract

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 (P<0.05) from 6.06 to 3.9 in both batches at the end of fermentation. The LAB counts significantly increased (P<0.05) in both batches, whereas coliform counts decreased significantly (P<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.

NMR-Based Metabolomic Study on Phaseolus vulgaris Flour Fermented by Lactic Acid Bacteria and Yeasts

“…In agreement, the literature reports that the species Lb. plantarum was found to be effective in reducing RFOs when applied to ferment whole red haricot [ 36 ] and chickpea flours [ 37 ]. An increment in essential amino acids in fermented bean flours ( Phaseolus vulgaris ) was also observed when fermented by other types of microorganisms, such as Pleurotus ostreatus [ 38 ] and Aspergillus oryzae [ 39 ] fungi.…”

Food processing to reduce antinutrients in plant-based foods

“…Ogodo et al (2019) found that LAB fermentation of maize flour decreased the levels of antinutritional factors more significantly than spontaneous fermentation. However, in another study, a different result was obtained whereby the tannin and phytate contents in Phaseolus vulgaris L. showed a larger reduction when spontaneous fermentation was applied, as compared to fermentation with Lactobacillus plantarum BFE 5092 (Kitum et al, 2020). Therefore, the reduction of antinutrient concentration is likely to be dependent on the type of food, rather than the species of the microflora.…”

“…Fermentation of food is an anaerobic process that involves the chemical conversion of carbohydrates into lower molecular weight compounds through the help of microorganisms such as bacteria, yeasts, moulds, or combination of these (Vuppala and Murthy, 2015). In Table 2, many studies have proven that fermentation is an effective method to reduce antinutrient levels in foods (Sharma et al, 2015;Olagunju et al, 2018;Kitum et al, 2020). In foods, lactic acid bacteria (LAB) are the most common microorganisms used or present during fermentation.…”

Lactic Acid Fermentation Ameliorates Intrinsic Toxicants in Brassica campestris L. Leaves Harvested at Different Growth Stages

“…plantarum ). Fermentation was carried out by taking fresh leaves of B. campestris from each stage [ 13 ].…”

“…After every 6 h, 5 mL of the fermentation solution was aseptically removed to measure the pH with a pH meter (Model: ST3100 OHAUS corporation, Parsippany, NJ, USA) [ 13 ]. Acidity was calculated by diluting 10 mL of fermentation solution with 50 mL of water and titrating to pH 8.00 with 0.1 N NaOH.…”