MICROBIOLOGICAL EFFECT OF FERMENTATION ON THE NUTRIENT, ANTINUTRIENTS AND FUNCTIONAL PROPERTIES OF FERMENTED LIMA BEANS SEEDS (Phaseolus lunatus).

ABSTRACT

Semi- solid raw Lima beans (Phaseolus lunatus) were fermented for a period of ten days, chemical (proximate composition, antinutritional contents, pH, and total titratable acidity) and physical changes (temperature, odour, and texture) occurring during the fermentation of the lima beans were monitored. The fermentation was carried out for 48, 96, 120, 168 and 192 hours respectively at ambient temperature. The microbial load was as well monitored. Microorganisms isolated from the sample includes Bacillus spp, Lactobacillus spp, Staphylococcus spp, Micrococus spp, Aspergillus spp, Fusarium spp, and Rhizopus spp. These revealed that the microorganisms encountered during the process of fermentation were not of indigenous microflora but are from natural sources because there were progressive increases in the microbial population as the fermentation progressed. The antinutritional contents (tannins, phytate, saponin,and total polyphenols) of the sample dereased as the fermentation proceeds showing a greater influence of fermentation on the antinutritional contents in Lima beans (Phaseolus lunatus). There was an increased in the ash content compared to unfermented sample. Hence the crude fibre of the fermented sample was higher than the unfermented one. This study has thus shown that Latic Acid Bacteria (LAB) and other natural fermentative microorganisms can be used effectively to reduce the antinutritional contents inhibiting people from eating Lima beans and thus make it a better substitute for normal beans (Vigna ungiculata) which has been found less nutritive compared to Lima beans.

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