Effect of fermentation of navy bean flour on its oligosaccharide contents, starch digestibility and pasting properties

Authors: Singh, Mukti; Byars, Jeffrey

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/22/2019
Publication Date: 6/5/2019
Citation: Singh, M., Byars, J.A. 2019. Effect of fermentation of navy bean flour on its oligosaccharide contents, starch digestibility and pasting properties. Meeting Abstract. IFT Annual Meeting and Food Expo 2019. June 2-5, 2019, New Orleans, LA.

Interpretive Summary:

Technical Abstract: Fermentation has been used as a means for food preservation since ancient times. During fermentation sugars are hydrolyzed. Presence of oligosaccharides in pulses are one of the reasons for their low acceptability. Fermentation of pulse flours to hydrolyze their oligosaccharides was studied. Navy bean flour was fermented using anaerobic, natural fermentation to pH 5.5, 5.0 and 4.5. A reduction in the oligosaccharides – raffinose, stachayose and verbascose during fermentation was observed with their complete elimination at pH 4.5. Glucose and lactic acid contents increased with fermentation as a result of hydrolysis of oligosaccharides. Fermentation of navy bean flour to pH 4.5 affected its pasting properties. A decrease in the peak viscosity (19%) and final viscosity (22%) was observed with fermentation of navy bean flour.Pasting temperature of bean flour was not affected by fermentation. Starch digestibility was not affected by fermentation. Thus, indicating that navy bean flour fermentation has potential for increasing the acceptability of pulses.