Profile of Turbidity and Glucose Formation from Underutilised Wild, Edible Bean during <i>In-Vitro</i> Gastro Intestinal Digestion and Fermentation

Abstract

Fermentation takes place throughout the gastrointestinal tract of all animals, but the intensity and products of fermentation depend on number and types microbes, which are generally highest in the large bowel. Large intestinal epithelial cells do not produce digestive enzymes, but contain huge numbers of bacteria which have the enzymes to digest and utilize many substrates. The seeds of beans (Otili, Feregede, Pakala and Oloyin) analyzed in this present study contain indigestible fraction called dietary fiber which helps to maintain functioning of the digestive system. Fermentation of indigestible fraction (IF) of these beans was mimicked through in-vitro method which leads to biochemical changes in the samples. During this experiment, increase in acidity and turbidity was observed. The glucose concentration decreases with some exceptions, such as Pakala fermented by Lactobacillus acidophilus which had the value of 6.260 mmol/L at 6 hr and increased to 6.616 mmol/L after 18 hours fermentation, Otili fermented by various microorganisms which had its turbidity increased by 50%. Lactobacillus acidophilus fermenting Pakala had the highest glucose concentration during the fermentation period. The increase in turbidity could be as a result of increase in microbial flora or production of metabolites, such as glucose. The approach followed here may be used as a predictive model to assess the metabolic implications of food substrates present in the traditional Nigerian orphan beans.

Cassava retting ability and textural attributes of fufu for demand‐driven cassava breeding

“…A decrease in the transmittance of the retting liquor was observed as the days of retting increased; this decrease in the transmittance (increase in turbidity or decrease in water clarity) could be attributed to the release of water‐soluble materials (starch) into fermenting liquor during fermentation 25–27 . An increase in turbidity/decrease in water clarity may also be explained by the rise in microbial flora as a result of the production of metabolites, such as glucose, that support bacterial growth during fermentation 28 …”

“…[25][26][27] An increase in turbidity/decrease in water clarity may also be explained by the rise in microbial flora as a result of the production of metabolites, such as glucose, that support bacterial growth during fermentation. 28 Instrumental turbidity had higher heritability than the visual assessment of water clarity. Correlations between water clarity (24 h) and turbidity (36 h) with fufu yield, as shown in Table 3, were positive but not statistically significant (0.34 and 0.37, respectively).…”