Effect of Fermentation with R. oligosporus and R. stolonifer on Some Physico-chemical Properties of Starch Extracts from Dehulled and Undehulled Velvet Bean (Mucuna utilis) Seeds

I.O. Balogun, O.P. Olatidoye and E.T. Otunola

---

Received: November 30, 2018       Accepted: January 04, 2019

---

Abstract: Velvet bean is an underutilized legume with high protein source but inadequate information about its nutritional qualities and it is a major factor in the poor utilization of these local crops in production of different foods. But it was known that germination can lead to the development of such functional foods that have a positive effect on the human organism and that help in maintaining the health, hence studies were carried out on the changes that occurred on selected physico-chemical properties of starch extracts from dehulled and undehulled velvet bean flour when fermented with Rhizopus oligosporus and Rhizopus stolonifer from a period of between 0 and 72 h. Some physicochemical properties such as total sugar, pH, titratable acidity, amylose and amylopectin of the starch extracts were determined using standard methods. The results showed that sugar contents reduced significantly in all the samples as fermentation progressed. Total starch (17.58-42.10 mg); amylose (15.41-28.52%); total sugar (1.74-2.64%) dehulled velvet bean was higher than undehulled velvet bean with total starch (16.5-41.35 mg); amylose (15.35-27.95%); total sugar (1.64-2.57%) but lower amylopectin (15.35-27.95%); pH (2.85-5.05) and Titratable Acidity (TTA) (4.13-5.65). The proportion of amylopectin revealed a marginal increase with fermentation as a result of the decrease in the proportion of amylose present which may be due to the Rhizopus spp. used for the fermentation process.

---

Full Text HTML   Full Text PDF   References

---

---