Abstract:

Solid-state fermentation of cooked Canavalia maritima split beans using Rhizopus oligosporus showed significant elevation of crude protein and many minerals (sodium, potassium, calcium, magnesium, zinc, manganese and selenium). Cooked as well as fermented beans fulfilled the NRCNAS requirement of minerals like potassium (children), magnesium, iron, copper, manganese (children and adults) with required standard of sodium-potassium ratio (<1). Fermentation of cooked beans resulted in significant increase of true protein, albumin, globulin, glutelin and non-protein nitrogen. Although cooked beans were devoid of histidine and tryptophan, on fermentation these amino acids present up to 0.71 and 0.22 g/100 g protein, respectively. Fermented beans showed significantly higher in vitro protein digestibility than cooked beans. Except for histidine and tryptophan, quantities of other essential amino acids fulfilled the FAOWHO-UNU requirements for adults. The 11-octadecenoic acid was highest followed by palmitic acid in cooked beans, while the oleic acid was highest followed by palmitic acid in fermented beans. The omega-6 fatty acid, linoleic acid was found in cooked beans, while eicosadienoic acid in fermented beans. Cooked as well as fermented beans were equally important as nutritional qualities are selectively altered. Beans of C. maritima with enhanced nutritional qualities serve as promising alternative to combat protein-energy malnutrition. Further research is warranted to evaluate bioactive compounds in fermented beans of C. maritima for effective utilization.