Improvement of the Nutritional Quality of Black Bean (<i>Phaseolus Vulgaris</i> I.) Powder During Fermentation: Use of Lactic Starters

Tchikoua Roger; Siappi Leugoue Kevine; Kotue Taptue Charles

doi:doi:10.11648/j.ijmb.20230801.13

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Improvement of the Nutritional Quality of Black Bean (Phaseolus Vulgaris I.) Powder During Fermentation: Use of Lactic Starters

Tchikoua Roger, Siappi Leugoue Kevine, Kotue Taptue Charles

Published in International Journal of Microbiology and Biotechnology (Volume 8, Issue 1)

Received: 4 February 2023 Accepted: 2 March 2023 Published: 15 March 2023

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Abstract

The objective of this study was to investigate lactic acid starters able to improve the nutritional quality of black bean powder (BBP) during fermentation. For this purpose, raw and cooked BBP was fermented with Lactobacillus acidophilus and BLHN7 isolate. After 120 hours of fermentation, the pH of medium was measured by pH meter, tannins and phytates by spectrophotometry, total proteins by the Kdjedhal method. The minerals by atomic absorption spectrophotometry and the total sugars by the phenol method. From these analyses, it was found that the pH decrease was not significantly different in BBP fermented with Lactobacillus acidophilus and BLHN7 isolate. This decrease in pH varied between 4.0 and 4.3. Principal Component Analysis (PCA) of the results shows the variability of nutritional parameters depending on the microorganisms used and the type of treatment applied to the BBP. However, a better increase in protein, iron and microbial growth is observed in the raw BBP fermented with Lactobacillus acidophilus. We observed an increase of 267, 240 and 118% respectively. It is also in the raw BBP that we observe a reduction of tannins and a small reduction of sugar content by 76 and 20% respectively. On the other hand, it is in the cooked BBP fermented with Lactobacillus acidophilus that phytates were reduced by 3.4% and magnesium increased by 180%. Calcium increased by 165% in cooked BBP fermented with BLHN7 isolate. Considering the effect of Lactobacillus acidophilus on the majority of the nutritional parameters studied, it would be interesting to use it to improve the nutritional quality of BBP as a dietary supplement for malnourished children.

Published in	International Journal of Microbiology and Biotechnology (Volume 8, Issue 1)
DOI	10.11648/j.ijmb.20230801.13
Page(s)	19-29
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Black Bean, Lactic Acid Bacteria, Nutritional Quality, Fermentation

References

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APA Style

Tchikoua Roger, Siappi Leugoue Kevine, Kotue Taptue Charles. (2023). Improvement of the Nutritional Quality of Black Bean (Phaseolus Vulgaris I.) Powder During Fermentation: Use of Lactic Starters. International Journal of Microbiology and Biotechnology, 8(1), 19-29. https://doi.org/10.11648/j.ijmb.20230801.13

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ACS Style

Tchikoua Roger; Siappi Leugoue Kevine; Kotue Taptue Charles. Improvement of the Nutritional Quality of Black Bean (Phaseolus Vulgaris I.) Powder During Fermentation: Use of Lactic Starters. Int. J. Microbiol. Biotechnol. 2023, 8(1), 19-29. doi: 10.11648/j.ijmb.20230801.13

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AMA Style

Tchikoua Roger, Siappi Leugoue Kevine, Kotue Taptue Charles. Improvement of the Nutritional Quality of Black Bean (Phaseolus Vulgaris I.) Powder During Fermentation: Use of Lactic Starters. Int J Microbiol Biotechnol. 2023;8(1):19-29. doi: 10.11648/j.ijmb.20230801.13

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@article{10.11648/j.ijmb.20230801.13,
  author = {Tchikoua Roger and Siappi Leugoue Kevine and Kotue Taptue Charles},
  title = {Improvement of the Nutritional Quality of Black Bean (Phaseolus Vulgaris I.) Powder During Fermentation: Use of Lactic Starters},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {8},
  number = {1},
  pages = {19-29},
  doi = {10.11648/j.ijmb.20230801.13},
  url = {https://doi.org/10.11648/j.ijmb.20230801.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20230801.13},
  abstract = {The objective of this study was to investigate lactic acid starters able to improve the nutritional quality of black bean powder (BBP) during fermentation. For this purpose, raw and cooked BBP was fermented with Lactobacillus acidophilus and BLHN7 isolate. After 120 hours of fermentation, the pH of medium was measured by pH meter, tannins and phytates by spectrophotometry, total proteins by the Kdjedhal method. The minerals by atomic absorption spectrophotometry and the total sugars by the phenol method. From these analyses, it was found that the pH decrease was not significantly different in BBP fermented with Lactobacillus acidophilus and BLHN7 isolate. This decrease in pH varied between 4.0 and 4.3. Principal Component Analysis (PCA) of the results shows the variability of nutritional parameters depending on the microorganisms used and the type of treatment applied to the BBP. However, a better increase in protein, iron and microbial growth is observed in the raw BBP fermented with Lactobacillus acidophilus. We observed an increase of 267, 240 and 118% respectively. It is also in the raw BBP that we observe a reduction of tannins and a small reduction of sugar content by 76 and 20% respectively. On the other hand, it is in the cooked BBP fermented with Lactobacillus acidophilus that phytates were reduced by 3.4% and magnesium increased by 180%. Calcium increased by 165% in cooked BBP fermented with BLHN7 isolate. Considering the effect of Lactobacillus acidophilus on the majority of the nutritional parameters studied, it would be interesting to use it to improve the nutritional quality of BBP as a dietary supplement for malnourished children.},
 year = {2023}
}

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TY - JOUR
T1 - Improvement of the Nutritional Quality of Black Bean (Phaseolus Vulgaris I.) Powder During Fermentation: Use of Lactic Starters
AU - Tchikoua Roger
AU - Siappi Leugoue Kevine
AU - Kotue Taptue Charles
Y1 - 2023/03/15
PY - 2023
N1 - https://doi.org/10.11648/j.ijmb.20230801.13
DO - 10.11648/j.ijmb.20230801.13
T2 - International Journal of Microbiology and Biotechnology
JF - International Journal of Microbiology and Biotechnology
JO - International Journal of Microbiology and Biotechnology
SP - 19
EP - 29
PB - Science Publishing Group
SN - 2578-9686
UR - https://doi.org/10.11648/j.ijmb.20230801.13
AB - The objective of this study was to investigate lactic acid starters able to improve the nutritional quality of black bean powder (BBP) during fermentation. For this purpose, raw and cooked BBP was fermented with Lactobacillus acidophilus and BLHN7 isolate. After 120 hours of fermentation, the pH of medium was measured by pH meter, tannins and phytates by spectrophotometry, total proteins by the Kdjedhal method. The minerals by atomic absorption spectrophotometry and the total sugars by the phenol method. From these analyses, it was found that the pH decrease was not significantly different in BBP fermented with Lactobacillus acidophilus and BLHN7 isolate. This decrease in pH varied between 4.0 and 4.3. Principal Component Analysis (PCA) of the results shows the variability of nutritional parameters depending on the microorganisms used and the type of treatment applied to the BBP. However, a better increase in protein, iron and microbial growth is observed in the raw BBP fermented with Lactobacillus acidophilus. We observed an increase of 267, 240 and 118% respectively. It is also in the raw BBP that we observe a reduction of tannins and a small reduction of sugar content by 76 and 20% respectively. On the other hand, it is in the cooked BBP fermented with Lactobacillus acidophilus that phytates were reduced by 3.4% and magnesium increased by 180%. Calcium increased by 165% in cooked BBP fermented with BLHN7 isolate. Considering the effect of Lactobacillus acidophilus on the majority of the nutritional parameters studied, it would be interesting to use it to improve the nutritional quality of BBP as a dietary supplement for malnourished children.
VL - 8
IS - 1
ER -

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Author Information

Tchikoua Roger

Department of Microbiology, University of Yaounde 1, Yaounde, Cameroon
Siappi Leugoue Kevine

Department of Microbiology, University of Yaounde 1, Yaounde, Cameroon
Kotue Taptue Charles

Department of Biochemistry, University of Yaounde 1, Yaounde, Cameroon

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Tchikoua Roger, Siappi Leugoue Kevine, Kotue Taptue Charles. (2023). Improvement of the Nutritional Quality of Black Bean (Phaseolus Vulgaris I.) Powder During Fermentation: Use of Lactic Starters. International Journal of Microbiology and Biotechnology, 8(1), 19-29. https://doi.org/10.11648/j.ijmb.20230801.13

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ACS Style

Tchikoua Roger; Siappi Leugoue Kevine; Kotue Taptue Charles. Improvement of the Nutritional Quality of Black Bean (Phaseolus Vulgaris I.) Powder During Fermentation: Use of Lactic Starters. Int. J. Microbiol. Biotechnol. 2023, 8(1), 19-29. doi: 10.11648/j.ijmb.20230801.13

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AMA Style

Tchikoua Roger, Siappi Leugoue Kevine, Kotue Taptue Charles. Improvement of the Nutritional Quality of Black Bean (Phaseolus Vulgaris I.) Powder During Fermentation: Use of Lactic Starters. Int J Microbiol Biotechnol. 2023;8(1):19-29. doi: 10.11648/j.ijmb.20230801.13

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@article{10.11648/j.ijmb.20230801.13,
  author = {Tchikoua Roger and Siappi Leugoue Kevine and Kotue Taptue Charles},
  title = {Improvement of the Nutritional Quality of Black Bean (Phaseolus Vulgaris I.) Powder During Fermentation: Use of Lactic Starters},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {8},
  number = {1},
  pages = {19-29},
  doi = {10.11648/j.ijmb.20230801.13},
  url = {https://doi.org/10.11648/j.ijmb.20230801.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20230801.13},
  abstract = {The objective of this study was to investigate lactic acid starters able to improve the nutritional quality of black bean powder (BBP) during fermentation. For this purpose, raw and cooked BBP was fermented with Lactobacillus acidophilus and BLHN7 isolate. After 120 hours of fermentation, the pH of medium was measured by pH meter, tannins and phytates by spectrophotometry, total proteins by the Kdjedhal method. The minerals by atomic absorption spectrophotometry and the total sugars by the phenol method. From these analyses, it was found that the pH decrease was not significantly different in BBP fermented with Lactobacillus acidophilus and BLHN7 isolate. This decrease in pH varied between 4.0 and 4.3. Principal Component Analysis (PCA) of the results shows the variability of nutritional parameters depending on the microorganisms used and the type of treatment applied to the BBP. However, a better increase in protein, iron and microbial growth is observed in the raw BBP fermented with Lactobacillus acidophilus. We observed an increase of 267, 240 and 118% respectively. It is also in the raw BBP that we observe a reduction of tannins and a small reduction of sugar content by 76 and 20% respectively. On the other hand, it is in the cooked BBP fermented with Lactobacillus acidophilus that phytates were reduced by 3.4% and magnesium increased by 180%. Calcium increased by 165% in cooked BBP fermented with BLHN7 isolate. Considering the effect of Lactobacillus acidophilus on the majority of the nutritional parameters studied, it would be interesting to use it to improve the nutritional quality of BBP as a dietary supplement for malnourished children.},
 year = {2023}
}

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