Spontaneous and controlled fermentation to improve nutritional value of Ikpakpa beans, Phaseolus vulgaris
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Tailor & Francis
Abstract
Description
The red kidney beans found in the Esanland of Edo State, Nigeria,
popularly known as Ikpakpa, are a variety of Phaseolus vulgaris. However, a lack of
awareness about this indigenous legume and a lack of easy culinary applications
are factors that lead to its low use. The very long hours of cooking, coupled with
frequent changing of the cooking water, makes it very unattractive to the present
generation. In this work, a novel attempt is made to have a culinary product from
ikpakpa via spontaneous and controlled fermentation of the beans (Ikpakpa) and
investigate their impact on the product’s nutritional value. Endogeneous microorganisms
were used for spontaneous fermentation, while Bacillus subtilis was used
for the control fermentation. Two routes of Ikpakpa preparation were followed: viz;
beans were boiled for 8 hours to be soft, dehulled, and fermented; and the raw
beans soaked overnight and dehulled, boiled for 4 hours fermented. After 5 days of
fermentation, the proximate analysis results showed better results for the spontaneous
fermentation via route 1, increasing protein and carbohydrate content by
18% and 36%, respectively. Both spontaneous and controlled fermentation were
not favoured via route 2 as a decrease in protein and carbohydrate content by
13.5%/77.4% and 54.2%/66,4%, respectively. The duration for fermentation may
have been too long to sustain the protein and carbohydrate content. It is, therefore,
recommended that more research on the optimal fermentation duration be investigated
and shelf-life studies conducted on the products.
Keywords
T Technology (General), TP Chemical technology