Effect of Fermentation on Some Functional Properties of Mucuna sloanei and Detarium microcarpum

摘要

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.