Effect of Fermentation on Some Functional Properties of Mucuna sloanei and Detarium microcarpum
Effect of fermentation on the proximate composition and functional
properties of brown hamburger bean (Mucuna sloanei) and sweet detar seeds
(Detarium microcarpum) was studied. Results showed that fermentation
for a period of 72 h significantly (p≤0.05) increased the protein, moisture
and crude fibre of the Mucuna sloanei flour while there was no difference
of crude fat but significant decrease in ash and carbohydrate contents. Protein
and crude fibre also increased significantly (p≤0.05) with fermentation of
Detarium microcarpum whereas there was no significant difference in the
moisture content and crude fat. Ash and carbohydrate also decreased significantly.
It was observed that functional properties studies showed significant decrease
as fermentation period increased in the two legumes. However, water absorption
capacity, increased significantly (p≤0.05) over the period of fermentation
for the two legumes investigated.