Effect of soaking time and fermentation on the nutrient and antinutrients composition of Canavalia ensiformis (Kacang Koro)

Abstract

The increasing demand in developing countries for alternative protein sources, coupled with the relatively high cost of importing protein, has led to the search for alternatives, particularly for novel legumes native to the tropics. Canavalia ensiformis or Jack Bean (Kacang Koro) could provide adequate protein sources for human consumption if the presence of various antinutrients can be reduced. The most cost-effective processing technique for the detoxifying method is the soaking process. Therefore, the aim of this study was to determine the effect on the nutritional, antinutritional and mineral content of C. ensiformis of soaking time and fermentation. The samples were treated by soaking in 1% sodium bicarbonates (NaHCO3) solutions for 12 h, 24 h and 36 h (at chilled temperature, 10 °C) and fermented (40 °C). The treated samples were analysed for their proximate values and antinutrient factors (hydrogen cyanide (HCN), phytic acid, tannin, saponin and oxalate content). The results showed that proximate values were not significantly affected by soaking treatment and fermentation. After 36 h of soaking in 1% of NaHCO3 solution, the HCN level in C. ensiformis and fermentation process, the HCN level to be reduced to 7.43 ± 0.76 mg/kg while phytic acid was reduced to 0.64±0.00, saponin to 1.27 ±0.01, tannins to 0.01± 0.001 and oxalate to 39.96 ± 5.85. These results suggest good prospects for substituting C. ensiformis for any existing protein source as the antinutrient factors could be reduced to an acceptable level. The soaking of C. ensiformis in 1% NaHCO3 coupled with fermentation would also allow the use of C. ensiformis in food production.

Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf

“…Furthermore, leaching out of some minerals during fermentation might cause the total ash to decrease when the fermentation process continues (Felix & Francis, 2019). Similar trends were observed by Ramli et al (2021) and Patrick, Martial‐didier, and Florent (2021).…”

Identification of lactic acid bacteria and quality parameter of Tempeh obtained from red kidney beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata)

“…Traditionally, the reduction or elimination of cyanide in agricultural commodities has been widely carried out by using tools and materials available in household capacity. It can be done by peeling the skin of cyanide foods before processing (Ramli et al, 2021), followed by soaking before cooking or fermenting for several days. This treatment destroyed linamarin, and the cyanide content was wasted so that the content was only about 10-40 mg/kg.…”

“…In addition, hydrogen cyanide will be easily lost by boiling, as long as it is not tightly closed. Through heating, enzymes that play a role in the breakdown of linamarin become inactive so that Hcn is not formed (Ramli et al, 2021). The decreasing value of cyanide levels can be influenced by the ability of moulds to degrade antinutritional substances (Nkhata et al, 2018).…”

Fermentation of rain tree (Samanea saman) seed meal using mixed microbes to improve its nutritional quality

“…In addition, Rhizopus sp. is a good producer of the tannase enzyme and reduces tannin in jack beans (Canavalia ensiformis) at a dose of 0.02 g/100 g and an incubation period of 26 hours (Ramli et al 2021). The tannin content of mugua fruit was reduced by 78% through fermentation using Lactobacillus sp.…”