International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:10, October, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(10): 578-583

Effect of Fermentation on the Biochemical Composition of Soybean (Glycine max L.) and Red Bean (Vigna unguiculata L.) Consumed in the City of Daloa (Côte d’Ivoire)
Yao N’zué Benjamin1*, Ehouman Ano Guy Serge1, Adingra Kouassi Martial-Didier2, Aka Kouakou Serge Phares1 and Tano Kablan2
1Department of Agroforestry, University Jean Lorougnon Guédé, BP 150 Daloa, Côte d'Ivoire
2Department of Food Science and Technology, University Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d'Ivoire
*Corresponding author

Legumes are rich in protein. However, they are not consumed much because their consumption poses a problem of digestion due to anti-nutritional factors and consumers have a preference for proteins from livestock. It therefore appears useful to promote them. The means used to enhance them was fermentation. This technique improves the nutritional and biological qualities of legumes. The seeds of red bean (cowpea, Vigna unguiculata L.) and soybean (Glycine max L.) sold in the large market of Daloa (Côte d’Ivoire) constituted the biological material of this study. Thus, a spontaneous fermentation of the seeds of these legumes followed by the determination of biochemical parameters was carried out. During spontaneous fermentation, the nutritional value of fermented seed flours was improved by significantly decreasing (PË‚0.05) anti-nutritional factors. This reflects the impact of fermentation on improving the organic quality of these legumes. This study revealed that a 24 hour fermentation period is advisable for the population. This time allows keeping a good energy value, an acceptable level of nutrients although the fermentation after 72 hours considerably reduces the anti-nutritional compounds.

Keywords: Bean, Soybean, Spontaneous fermentation, Anti-nutritional factors, Nutritional quality

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How to cite this article:

Yao N’zué Benjamin, Ehouman Ano Guy Serge, Adingra Kouassi Martial-Didier, Aka Kouakou Serge Phares and Tano Kablan. 2021. Effect of Fermentation on the Biochemical Composition of Soybean (Glycine max L.) and Red Bean (Vigna unguiculata L.) Consumed in the City of Daloa (Côte d’Ivoire).Int.J.Curr.Microbiol.App.Sci. 10(10): 578-583. doi:
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