Effect of Fermentation Time of Bacillus subtilis ATCC 6051 on Black and Red Lima Bean (Phaseolus lunatus) Seeds on Nutrients, Antinutrients and Antioxidant Potential

Abstract

Aims: The lima bean (Phaseolus lunatus) is a species of legume rich in protein and minerals, particularly potassium, phosphorus, calcium and iron. However, this legume is not widely consumed because it is considered a poor man's protein and its consumption leads to digestion problems due to its high content of anti-nutritional factors. The aim of this study is therefore to add value to Phaseolus lunatus by improving its nutritional and antioxidant quality through controlled fermentation with Bacillus subtilis ATCC 6051 in order to make it a food ingredient. Study Design: Phaseolus lunatus seed flour was fermented with Bacillus subtilis ATCC 6051 for 24, 48 and 72 hours under controlled conditions. Methodology: The impact of fermentation time with Bacillus subtilis on the proximal composition, anti-nutritional factors and antioxidant capacity of lima bean flour was evaluated. Results: Protein and fibre contents increased during fermentation (19.77 to 22.93%) and (5.99 to 8.28%) while lipid and carbohydrate contents decreased. The levels of anti-nutritional factors decreased significantly (p < 0.05). Antioxidant power increased significantly (p < 0.05) during fermentation. Conclusion: Fermentation with Bacillus subtilis improves the nutritional quality and antioxidant power of lima bean flour. Lima bean flour fermented with Bacillus subtilis could be used as a human food ingredient.