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Effect of Fermentation Methods on Chemical and Microbial Properties of Mung Bean (Vigna radiata) Flour

E.U. Onwurafor
J.C. Onweluzo
A.M Ezeoke


Mung flours were fermented using spontaneous and backslopping methods for 72 h and microbial analysis over a period of 72 h fermentation was carried out. The samples were subjected to biochemical test, anti-nutrient and selected mineral and vitamin contents evaluation using standard methods. There was a gradual decline in pH from an initial value of 6.24 in unfermented flour to a pH of 3.68 in spontaneous fermentation and 3.87 in backslopping fermentation after 72 h. The total titratable acidity increased from 0.0085% to 0.0105% in fermented sample. The level of the increase did not differ significantly (p > 0.05) for the methods. Flours from back-slopping fermentation showed higher increase in protein and ash (17.59% and 18.25% respectively) than spontaneous fermentation with 16.70 % and 6.35% respectively. Similar increases were observed for calcium and iron. The decrease in zinc content was higher in spontaneous fermentation method than in back-slopping methods. Back-slopping fermentation sample had higher Vitamin A, lower phytate and tannin contents than spontaneous fermented sample. Samples from spontaneous fermentation showed significantly (p < 0.05) higher increases in microbial load (1.27 x 105 – 4.08 x 105 CFU/ml) than that from the back-slopping fermentation method (0.4 x 105 – 2.9 x 105 CFU /ml) within the same time interval. Back-slopping method improves the nutritional properties than spontaneous methods and could be encouraged at community levels.

Keywords: Mungbean, spontaneous, backslopping, chemical composition, fermentation.