Effect of controlled fermentation on the oligosaccharides content of two common Nigerian Vigna unguiculata beans (drum and oloyin)

  • GA Adewumi
  • SA Odunfa
Keywords: Lactic acid bacteria, Vigna unguiculata, temperature, pH, total titratable acidity, flatulence-causing sugars.

Abstract

Two common local beans (Vigna unguiculata) varieties known as drum and oloyin were used for this study. These beans were fermented using Lactobacillus plantarum, Lactobacillus fermentum and
Pediococcus acidilactici. The fermentation was carried out for 24, 48, and 72 h at ambient temperature. The results showed that there was no significant difference in the temperature values of both drum and
oloyin beans fermented with the three organisms, while there were significant differences in the pH and total titratable acidity (TTA) values. Fermentation for 72 h showed significant reduction in the stachyose content of drum beans slurry fermented with L. plantarum, L. fermentum and P. acidilactici with 54.35, 53.06 and 57.84% reductions, respectively. Also, fermentation of oloyin beans slurry for the same period resulted in significant reduction in the stachyose content when fermented with L. plantarum, L. fermentum and P. acidilactici with 31.21, 65.38 and 67.63% reductions, respectively. Fermentation of drum beans for 72 h showed significant reduction in the raffinose content when fermented with L. plantarum, L. fermentum and P. acidilactici with 48.49, 79.09 and 74.81% reductions, respectively. For oloyin beans slurry, fermentation for 72 h also resulted in significant reduction in the raffinose content when fermented with L. plantarum, L. fermentum and P. acidilactici with 53.68, 73.17 and 64.02%
reductions, respectively. Sucrose content showed significant increase for both beans slurry fermented for 72 h with all of the organisms. This study has thus shown that lactic acid bacteria can effectively be
used to reduce the flatulence-causing sugars present in beans.
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