Bio-augmentation of antioxidants and phenolic content of Lablab purpureus by solid state fermentation with GRAS filamentous fungi

Abstract

The present study was conducted to find out the effect of solid state fermentation on release of phenolicsand subsequently on improvement of antioxidant activity of fermented seed and flour of Lablabpurpureus (seim), using GRAS filamentous fungi i.e. Aspergillus awamori and Aspergillus oryzae . Significantincrease in TPC level was observed on 5th day of fermentation of seed and flour with A. awamori and A.oryzae as compared to non-fermented ones. In DPPH and ABTS antioxidant assay, maximum activity wasnoticed in fermented ethanolic extract of seim seed with A . awamori and A . oryzae on 3rd and 4th dayof incubation, respectively. The findings showed higher antioxidant activity formation in fermented seimseed than flour. Significant increase in enzyme activity of α-amylase was also contributed by SSF. Thisstudy demonstrated that fermented seed and flour of seim are better source of phytochemicals comparedto the non-fermented ones.